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!

 

 

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Vegan Pasta with Pumpkin Sauce and Veggies

Vegetarians are many, Vegans are few. People are turning towards what we call “Veganism”. Whatever is derived from animals including dairy, egg, honey and even leather, fur, cosmetics, silk, wool and soaps are abstained by vegans. Let’s talk about veganism today. Ellen DeGeneres, the great comedian and host switched her diet to vegan in the year 2008. Her flaunting body has been inspiration for millions. The celeb has read numerous books on diets without meat and animal rights that subsequently encouraged her to turn into vegan. Vegan inculcates in you a total new lifestyle not only relating to the food you take but also to the clothes and accessories you wear.

You can no more use the following:-

  • Leather jackets and shoes

  • Leather purses and wallets

  • Fur coats

  • Woolen cardigans

  • Feather earrings

  • Medicines containing animal products

  • Cosmetics like lotions, perfumes etc. containing animal products

Let’s munch on an exotic Vegan Recipe too. This is Vegan Pasta with Pumpkin Sauce and Veggies

Vegan Pasta with Pumpkin Sauce and Veggies
Vegan Pasta with Pumpkin Sauce and Veggies

Ingredients:-

2 cloves Garlic,

1 sliced Onion,

Salt as required,

teaspoon Nutmeg,

1 cup Pumpkin Puree,

8 oz. Buckwheat Pasta,

1 cup Vegetable Broth,

Pinch Cayenne Pepper,

3 tablespoon Olive Oil,

¼ teaspoon Chili Powder,

3 tablespoon Vegan Butter,

100 grams crumbled Tofu,

100 grams chopped French Beans.

Preparation Method:-

  1. Boil pasta till done. This takes 7 minutes. Drain in a colander.

  2. In the meantime, prepare the sauce. Take a skillet. Mince two cloves of garlic. Add to a large skillet along with one tablespoon of vegan butter. Sautee on medium heat for 2 minutes.

  3. Add pumpkin puree plus broth to the skillet. Combine well. Add nutmeg, chili powder, cayenne pepper and black pepper. Let sauce simmer over medium-low. Once boiled, turn off the gas. Set aside.

  4. Take a small wok and add olive oil. In it add onions. When red, add in crumbled tofu and green beans. Cook till done. Keep aside. Once when pasta is done, add two tablespoon of vegan butter to the skillet. Mix well.

  5. Serve pasta on plate. Pour pumpkin sauce over it with added salt if required. Taste the sauce and add salt if needed. Add green beans and tofu stir-fry over the sauce. Enjoy!

Stay fit with vegan food!!
Stay fit with vegan food!!

Relish your vegan treat!

Valentine’s Day Food Ideas

Roses are Red,

Violets are Blue,

I’ve Nothing to Say,

But I love You. 🙂

Happy Valentine’s Day pals! How are you doing? Here I have s’more Valentine’s day ideas for food.

Heart-shaped Yummy Cutlets
Heart-shaped Yummy Cutlets

Heart Shape Cutlets(Vegetable/Fish Cutlets) – Fish cutlets are my favorite. Minced fish with garlic, ginger, green chillies and spices of your choice is a great combo. For my vegan friends, vegetable and corn cutlets is a great option. I love pairing cutlet with my favorite Cheese and beer dip. Cutlets with wine is a great combo. You can either deep-fry or simply bake this recipe, if you are a fitness freak. Another method is, shallow fry the fish and then bake it such that the inner portion is fully cooked. Enjoy the hearty treat.

My Hearty Pizza
My Hearty Pizza

Heart Shape Pizza (Cheese and Pepperoni Pizza) – Enjoy the hot cheese, fresh from oven pizza in juz 15 minutes. What can be a better quick and easy treat than this? All you needa do is spread pizza sauce on pizza crust. Top it with pepperoni, seasoning and Mozzarella cheese. Sprinkle with Parmesan cheese. If you are crazy about pepperoni, don’t hesitate adding more, as I do. Bake the classic crust for 15 minutes. Don’t forget to use pizza base with heart shape.

Spinach-cheese Hearts
Spinach-cheese Hearts

Mini Heart Pies (Cottage Cheese and Ricotta Cheese Pies) – I have something for my vegetarian pals also. A heart shape cookie cutter makes great mini pies. You just need to roll the dough, cut heart shapes, add in the stuffing of stir-fried spinach, with spices of your choice and ricotta cheese. Incase if you are vegan, add tofu instead of cheese or simply vegan cheese. These can be prepared in advance. You just need to make it more crispy before serving. Enjoy with your favorite dip/sauce.

Happy Valentine’s Day
Happy Valentine’s Day

Happy Valentines Day!

Homemade Gluten-free Vegan Carrot Cake

Holidays are over but the spirit of the festive season is still on. Though I am not a gluten-free or vegan by nature, I wanted to try a recipe for my friends. So I tried Gluten-free Vegan Carrot Cake. I chose a beautiful cake tin to flaunt my recipe to the fullest, though the cake making procedure is extremely simple. Any celebration is incomplete without dessert, especially cake.

Gluten-free Carrot Cake
Gluten-free Carrot Cake

Hope you liked the dessert that I had recently prepared, Low Calorie Lattice Christmas Cherry Coffee cake recipe. Yesterday, I invited my newly married neighbors for evening tea. I prepared very lite snacks coz everyone was tired of fritters and other heavy snacks that we had during the Christmas and New Year holidays. This carrot cake is very lite. I never allow desserts to finish at my home, as I’m very fond of them, my blog trail must have told you by now. So let’s go ahead with the recipe.

For the Cake:-

2 cups Sugar,

4 grated Carrots,

1/2 cup Cashews,

14 oz. Coconut milk,

1/4 teaspoon Ginger,

1/4 teaspoon Nutmeg,

1 teaspoon Cinnamon,

1/2 cup White Rice Flour,

1 tablespoon Molasses,

1/3 cup ground Flax seed,

1 teaspoon Baking soda,

1/2 cup Buckwheat flour,

2 teaspoons Vanilla extract,

2 teaspoons Baking powder,

3/4 cup Garbanzo Bean Flour,

1 tablespoon Apple Cider Vinegar,

1/2 cup unsweetened Coconut Flakes.

For the Frosting:-

60 grams Honey,

2 tablespoons Lemon Juice,

1 tablespoon Vanilla Bean Paste,

200 grams Thick Coconut Cream.

Preparation Method:-

1. Preheat oven to 350 D.F. In a bowl sift flours, baking soda and baking powder. Now take a large measuring cup and combine coconut milk, vinegar, molasses and vanilla. Pour this liquid into the dry mixture. Add sugar and flax seed. Blend until smooth.

2. Now add grated carrots, chopped cashews and shredded coconut. Mix well. Pour into greased cake pan. Bake for 45 minutes.

3. Cool for 15 minutes. While cake is cooling, make the frosting. Blend the ingredients under frosting.

4. Add frosting on the cake when cool. Sprinkle with additional shredded coconut or nuts of your choice.

Happy New Year
Happy New Year

Happy New Year!

Happy Father’s Day with Vegan Grill Ideas

My dad is vegan, but is very fond of summer grills. I wanna prepare something unique on “Father’s Day”. Lets have a look at vegan grilling ideas today. Hope you liked my blog, Chill with 6 grills. Number of vegans are increasing rapidly day by day. Grilling has been pretty simple for the non-vegetarians. Just as meaty grills blend very well with marinated sauces, similarly grilled eggplant with cashew sauce is a perfect combination to try out. You wanna have a look at more of these substitutes, here we go..

So lets talk about Substitute:-

Substitute for Fish– Hope you’ve heard of nori sheets, wakame and dulse. They are salty and taste like seafood. Seafood like fish and shrimp can be easily replaced by these. Check out these following vegan grill. Yummzz!!

Grilled Asparagus Nori Rolls
Grilled Asparagus Nori Rolls

Substitute for Cheese – Soft cheese can be flavored in a number of ways. Instead of cheese we can use raw cashews. These cashews can be pureed and seasoned with water. It becomes thick and spreadable. The creamy sauce can be very well coated on any vegetables and even fruits. The cashew sauce can be made sweet and sour accordingly. Have a look at the vegan cashew sauce that satisfy your craving.

Vegan Cashew Sauce
Vegan Cashew Sauce

Substitute for Milk – We can blend grains, nuts or beans with water. With the appropriate proportion of these ingredients with water, a thick solution can stick on to our favorite vegetables or fruits. You can use your favorite grains. The coating is nutritious as well. I made bean sauce.

Homemade Bean Sauce
Homemade Bean Sauce

Substitute of Egg– Tofu is a great substitute for cream cheese. Hope you liked my homemade vegan cream cheese. This is one method. The other method is that we can crumble sauteed tofu with turmeric. This adds color to it. Yuba a.k.a tofu skin, when wrapped around vegetables such as potatoes etc. taste similar to that of an omelette. My friend had tried this in his last summer grill party.

Vegan Cream Cheese
Vegan Cream Cheese

Substitute for Meat – Mushrooms and porcini make great broths and vegetable stocks. These when coated with smoked paprika and other chili delight, make us forget our affair with the meat. Needless to say they are great replacement for all kinds of meat. Moreover I just love mushroom grills.

Grilled Mushrooms
Grilled Mushrooms

Celebrate Father’s day with these vegan delights!!

happy-fathers-day
happy-fathers-day

Grilled Vegan Sandwiches – The Vegan Recipe

Are you fond of vegan sandwiches? You need to delete cream cheese. Hey, not really!! There is non-dairy vegan cream cheese available that will satisfy your tingling taste buds and blend very well with the veggies. You’ll find the recipe below.

Grilled Vegan Sandwiches are my all time favorite. Zucchini lowers the cholesterol and helps in weight management. It is good for heart and also prevents cancer. Varieties of mushrooms are available. Anyone would do whether they are enokitake, buna-shimeji, bunapishimeji, king oyster mushroom or shiitake. Red bell peppers are excellent source of fiber, folate, vitamin K and minerals. Tomatoes are not only tasty but they are rich source of potassium and vitamins.

Vegan sandwiches
Vegan sandwiches

They reduce the risk of prostate cancer. They are filled with nutrients and antioxidants. Basil is an amazing healing agent. You can also use whole wheat bread instead of the normal one. And the best part is that these sandwiches can be served hot or cold. You don’t even need to disturb your sleep. Your hubby can grab the sandwich directly from the fridge. They are excellent lunch box delight and a good way to feed your kids. They can be carried away for picnics as well. Beneficial ain’t they? Here we have the mouth watering ‘Grilled Vegan Sandwiches’, absolute delight..

Ingredients:-

1 small zucchini,

1 red bell pepper,

5 sliced mushrooms,

1 medium sliced tomato,

1/4 teaspoon salt,

1/4 teaspoon black pepper,

a few leaves dried basil,

2 tablespoons vegetable cream cheese,

a few leaves spinach,

4 slices brown bread lightly toasted.

Preparation Method:-

1. Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths, remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

2. Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil 3 to 4 minutes on each side or until tender.

3. Add mushrooms and broil for 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

4. Spread cream cheese on toast. Layer zucchini, pepper, mushrooms, and tomato on two slices of toast; add spinach if desired.

5. Top with remaining toast slices. Cut each sandwich in half!!

Ingredients for homemade vegan cream cheese:-

1 block organic extra firm tofu,

1 cup organic raw cashews,

1/4 cup hummus,

2 tablespoons lemon juice,

2 tablespoons apple cider vinegar,

2 tablespoons agave.

Vegan cream cheese
Vegan cream cheese

Preparation method for homemade vegan cream cheese:-

1. Wrap tofu in a towel and press out moisture.

2. Soak cashews in water for at least 30 minutes. Add all ingredients into blender or food processor.

3. Puree on high for about 3 minutes. Chill for a firmer texture. Enjoy vegan cream cheese.

Stay fit with vegan food!!
Stay fit with vegan food!!


Stay fit!!

Eggplant Wrapped Mushrooms – Vegan Recipe

Have a look at an interesting vegan recipe. Since the Barbeque Cooking Competition is approaching in Panama, I wanted to share this vegan recipe of mine with my folks. Though non vegetarian skewers are heart of any party, vegan delights will equally add to the mood and that is for sure. This is a healthy treat as I have used Organic Tamari Gluten Free Soy Sauce and the best of oil, olive oil.

Organic Tamari Gluten Free Soy Sauce is made up of whole soybeans and no wheat at all. It has richer and milder taste compared to the ordinary soya sauce. King oyster mushrooms are really yummy and have proved to be great antioxidants. They are rich in vitamin C, B1 and B2. They have good amount of zinc, iron, potassium, calcium and phosphorus. Olive oil prevents deadly diseases like cancer and cardiac arrest. It is helpful if one is suffering from high blood pressure, diabetes or stress. Have a look at this vegan delight!!

Eggplant Wrapped Mushroomss - Vegan Recipe
Eggplant Wrapped Mushroomss – Vegan Recipe

Ingredients

For Eggplant Marinade:-

1 sliced eggplant,

1/4 cups olive oil,

2 tablespoons apple cider vinegar,

2 tablespoons brown sugar,

2 teaspoons smoked paprika,

1 1/2 teaspoons cumin,

2 cloves garlic minced.

2 tablespoons organic tamari gluten free soy sauce,

For the King Oyster Mushroom:-

3 King Oyster Mushrooms sliced,

2 tablespoons olive oil,

2 tablespoons tamari soy sauce,

1 teaspoon agave or brown sugar,

1/4  teaspoon garlic  powder,

1/4 teaspoon onion powder.

Preparation Method:-

1. Mix all the ingredients (under eggplant marinade) except the eggplant until well blended in a flat baking dish.

2. Lay the eggplant slices in the marinade for about 10 minutes. Turning to coat both sides. Grill the eggplant either on the grill or a grill pan.

3. Mix all the ingredients (under King Oyster Mushroom) except the mushrooms in a large bowl. Toss in the mushrooms and allow to marinate for 15 minutes.

4. Turn them to coat, especially the top flat ends. Add just a hint of oil to a skillet and heat to medium high.

5. Place the mushrooms in the skillet flat sides down. Sear about a minute and a half on each side. Keep a watch on them so that they don’t burn.

6. Wrap a slice of grilled eggplant around each seared mushroom and place a toothpick in the side center to hold the eggplant in place.

Barbeque Fun...
Barbeque Fun…

Best of Luck for the competition!!

Crispy Kale Chips – The Vegan Recipe

Usually one has misconception that healthy food is not tasty. This is a myth. Kale denotes unsurpassed health benefits. Crispy Kale Chips will clear this doubt. Kale contains vitamins A, C, and K. In addition to this, kale has lutein and iron in abundance. On the other hand tahini is rich in vitamin E and B, calcium, protein and essential fatty acid. Nutritional yeast boosts up Vitamin B especially B12, zinc and folic acid. The recipe is easy to make and perfectly blends with the healthy lifestyle. This is a perfect vegan dream food for our vegan and vegetarian friends, you will definitely love to make its double batch!

Crispy Kale Chips - The Vegan Recipe
Crispy Kale Chips – The Vegan Recipe

Ingredients:-

2 big bunches of kale,

1/2 cup raw tahini,

1/4 cup olive oil,

1/4 cup wheat free tamari,

1/4 cup raw apple cider vinegar,

1/4 cup nutritional yeast,

2 cloves garlic,

1 teaspoon onion powder,

1 tablespoon maple syrup,

1 tsp of chilli flakes.

Preparation Method:-

1. Rinse, de-rib, and roughly tear the kale into a giant bowl.

2. Put all of the other ingredients into a food processor or blender and mix until smooth or use a hand blender.

3. Pour the mixture over the kale, and use your hands to toss it all together. Cover it.

4. Spread the kale out evenly on oiled sheets. Bake on 250 D.F for 45 minutes.

5. Serve with potato chips and your favorite dip!

Complete vegan diet
Complete vegan diet

Enjoy the cool veggie recipe!!!

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!!!

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