Two-way Vegan and Gluten-free Oatmeal Recipes

How about trying a vegan, gluten-free, oil-free, refined sugar-free, soy-free recipe? I’m sure at this moment just one thing strikes your mind. Will this vegan recipe be boring or tasty? Well, it simply depends on the cooking method and the ingredients you use to either kick a recipe or make a recipe yet bland. Let’s try both the sweet and spicy versions of healthy oatmeal. This breakfast recipe is definitely going to add some sweet and spice to your life keeping the health factor in consideration.

Sweet Vegan Oatmeal Recipe

Vegan Sweet Oatmeal for Breakfast

Vegan Sweet Oatmeal for Breakfast

Ingredients:-

1/3 cup Water,

1/3 cup rolled Oats,

2/3 cup Almond Milk,

1/2 sliced ripe Banana,

1/4 teaspoon Cinnamon,

Strawberry as Required,

1 tablespoon Ground flax,

2 tablespoons Chia seeds.

Preparation Method:-

    1. The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
    2. In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax.
    3. Pour oats into bowl. Garnish with your desired toppings!

Vegetable Oatmeal Recipe

Vegan Spicy Oatmeal for Breakfast

Vegan Spicy Oatmeal for Breakfast

Ingredients:-

2 cups Oatmeal,

Salt as Required,

150 gms Carrots,

Water as required,

1 large size Onions,

50 gms Green peas,

1/4 tsp Black Pepper,

150 gms Runner beans,

1/2 teaspoon Garlic paste,

3 tablespoons Cooking Oil,

1/2 teaspoon Ginger paste,

1/2 teaspoon Mustard seeds,

Quarter tsp Turmeric powder,

Coriander leaves for garnishing,

1/2 teaspoon Red Chilli Powder.

 

Preparation Method:-

  1. Boil vegetables, except onions with half tsp of salt and bit of black pepper. Keep it aside and let it cool.
  2. Cook oatmeal in two cups of water in a non-stick saucepan. Bring it down till the desired consistency is achieved. Heat three tbsp of cooking oil in a frying pan.
    Once the oil is heated add mustard seeds. Allow it to crackle. Add ginger and garlic paste to it and stir fry until it turns light brown. Then add diced onions to it, till it turns golden brown.
  3. Add turmeric powder, red chili powder to the sauteed onions. Cook for one minute and then add the boiled vegetables and oatmeal into it. Add salt as per taste. Stir for 1 minute. Remove from flame.
    Serve hot!

Enjoy healthy diet!

 

 

Wine, Baba Ghanoush and Baked Chicken – It’s Something

When was the last time you changed a light bulb? Today, yesterday, last month, a few months back or at most last year. These are the possible responses for this question. But there is a light bulb, which has been illuminating various places since 1901. Known as the “Centennial Light”, this bulb is currently housed in the Fire Department of Livermore, California. Due to its 114 years of service, this bulb is now very dim, but is still on. This will lead to food, wait! I’ve been planning for a trip to Del Valle Regional Park, near Livermore. I thought a bit of hiking might help lose those ‘thunder thighs’. However, this trip involves hiking, which eventually will lead to hard work, hence it’s still a plan. I was reading about Livermore and places to see around. This bulb topped the list with Wine securing the second position.

Baba Ghanoush

Baba Ghanoush

Wine growing is a part of Livermore’s culture having wine tasting tours. With around 40 wineries, Livermore sure has a long lasting bulb illuminating its Wine history. Though I’ll be going with Sigalas Assyrtiko because of its acidic, salty and briny flavors. So now we have a bulb (which we can’t eat) and Wine (which we can’t eat) far an upcoming recipe. We need something to eat – Baba Ghanoush. This simple appetizer full of various seasonings and egg plant should go with wine. I know, baba ghanoush and wine is a bit eccentric combination, but then I thought to give it a try. Well I had some guest yesterday all of a sudden, I juz had eggplants and some chicken in the fridge. This bulb reminds me of The Smiths song – There is a light that never goes out. Put it on your iPod, grab your fav wine and crackers, bake the eggplant, bake the chicken, and voila, you came up with something!

Ingredients:-

3 Eggplants,

1/3 cup Tahini,

1/2 cup Lemons Juice,

3 tablespoons Olive Oil,

2 minced Cloves Garlic,

Kosher salt as required,

Ground Black Pepper as required.

Preparation Method:-

1. Heat the oven to 450 D.F. In the mean time, rub outside of the eggplants with olive oil. Add in a roasting plan. Roast eggplants well until the skin has charred (goes blackish brown) and the interior is tender for 20 minutes. Let the eggplants cool.

2. When cool, remove the skin and seeds, roughly chop the flesh. Add to a bowl. Blend in a food processor.

3. Into the processor bowl add tahini, lemon juice, garlic, salt and pepper to taste. Also add in a few teaspoons of cold water. Process the mixture to a coarse paste. Keep adding a bit more water as needed to allow the mixture to blend well.

4. Adjust the seasoning with salt and pepper to taste. Serve with crackers, baked chicken and wine.

Baked Chicken with Homemade BBQ Sauce

Baked Chicken with Homemade BBQ Sauce

Have a good day!

Ginger-marinated Grilled Portobello Mushrooms – The Vegan Recipe

Appetizers always remind us of deep fried snacks. Can’t we have delicious as well as healthy food?? Here we have ginger-marinated grilled portobello mushrooms that include both taste and health and serves as perfect snacks for the people on vegan and vegetarian diet. Every bite of heart-healthy food delivers a powerful dose of phytonutrients. This is the essence of preventing heart diseases.

Portobello mushroom is good option for stuffing and grilling because of the firm texture and larger size. Portobello mushroom does not contain any fat or sodium. Pineapple is excellent source of vitamin C. Ginger is a wonder spice with digestion friendly properties. Balsamic vinegar adds to the tangy taste. Basil herb is one of the most recognized and nutritionally rich herbal plants and acts as a healing agent. The recipe hardly contains any fat. Moreover this recipe is one of the quick and easy appetizers, whether it is your loved ones birthday party or your very own kitty party. Let’s have a look at this recipe.

Ginger-marinated Grilled Portobello Mushrooms - The Vegan Recipe

Ginger-marinated Grilled Portobello Mushrooms – The Vegan Recipe

Ingredients:-

4 large portobello mushrooms,

1/4 cup balsamic vinegar,

1/2 cup pineapple juice,

2 tablespoons chopped fresh ginger,

1 tablespoon chopped fresh basil

Preparation Method:-

1. Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless or gill side up.

2. To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger.

3. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.

4. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack with cooking spray.

5. Position the cooking rack 6 inches from the heat source.Grill or broil the mushrooms on medium heat, turning often, until tender.

6. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately.

Tasty and Healthy recipe

Tasty and Healthy recipe

Enjoy the dish to the fullest!!!