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!

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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!

Pumpkin and Bean Stew for Halloween

Here comes the “Pumpkin Festival”. We all are excited for Halloween festival. Isn’t it? Let’s start the preparation with a healthy kick. Whether you are throwing a fancy party to your friends or kids, a healthy recipe is always welcomed. Pinto beans serve as a great source of proteins. Infact, it is a good substitute for meat. Pumpkin is almost fat free and low in calories. It contains carotenoids that generate vitamin A. They are also rich in vitamins C, E and B complex.

Halloween Stew

Halloween Stew

Pumpkins contain calcium and fibre. But the advantage is that they are free from fat which is otherwise present in red meat. They are great for sodium-free diet. These beans are rich in vitamin B, thiamin, roboflavin and niacin. Apart from this, they are rich in fibre which is very helpful in controlling blood sugar levels. Pinto beans are used in meal courses such as bakes, appetizers, salads and even bread. I will be preparing Healthy Pumpkin and Bean Stew with Herbs.

Healthy Pumpkin and Bean Stew with Herbs

Ingredients:-

2 cups water,

1 sliced Onion,

2 teaspoons Salt,

2 Mexican Chillies,

4 chopped Tomatoes,

15 ounce Pinto Beans,

2 tablespoons Olive oil,

2 teaspoons ground Cumin

1 tablespoon minced Ginger,

5 cups cubed peeled Pumpkin,

2 tablespoons grated Parmesan Cheese/Vegan Cream Cheese (Optional).

Preparation Method:-

1. Preheat the broiler. Place Mexican chillies on a foil-lined baking sheet. Broil until blackened for 8 minutes, turning them with a tong. Steam the chillies, discarding stem and seeds.

2. Heat oil in a Dutch oven over medium heat. Add cumin, onion, ginger and Mexican chillies. Cook for 4 minutes. Add tomatoes and cook, stirring often, until the tomatoes are soft for 5 minutes.

3. Add water and pumpkin. Bring to a boil. Cover and simmer until the pumpkin is tender, about 30 minutes. Stir in par-boiled beans and cook until heated through. Stir in Parmesan/Vegan Cream Cheese and salt.

4. Serve hot with steamed rice or garlic bread!

Halloween is here!!

Halloween is here!!

Enjoy the Halloween Treat!

Vegan Recipes – Summer Soups

Oh! It’s summer time. I’m almost through writing my experience about grill recipes, appetizers plus salads. Now it’s time for some soupy affair. Apart from Red Borscht and Hearty Croutons Broccoli Soup, that I had mentioned in the post My Heart RecipesI prefer having following Vegan soups. If you are vegetarian then additional cream cheese, cottage cheese, milk can also be added. I have presented my recipes in both forms, vegans or vegetarians and non-vegetarians.

Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup– Butternut squash soup is made purely from the rich puree of butternut squash. The thick puree is blended with broth or stock. We can use broth/stock of our own choice. Incase we prefer vegan soup, vegetable stalk can be added to the puree. If we are fond of non-vegetarian flavors, then chicken stock is recommended. Thick cream adds to the richness of the soups. I prefer vegan soups over the non-vegetarian ones. Serve with a nice loaf of crusty bread with vegan cream cheese on it. You’ll relish it, I’m sure.

Cold Cucumber Soup

Cold Cucumber Soup

Cold Cucumber Soup– There is a special reason behind the saying as cool as cucumber. This fresh and crisp vegetable makes so many lovely recipes for this hot summer eg. cucumber bites with feta, yogurt, dips, subs, sandwiches, salads, juice etc. Let’s have a look at cold cucumber soup. This soup is a low calorie soup. It is loaded with goodness of capsicum and low fat milk. It is flavored with mint and dill for freshness. It makes a cool and refreshing lunch. Vegan cucumber soup can be made from smooth avocado cream. A fine mixture of fresh dill, onions and garlic may also give it a smooth texture. Hence there are many ways to have cucumber soup.

Summer Vegetable Curry Soup

Summer Vegetable Curry Soup

Summer Vegetable Curry Soup– I love incorporating seasonal vegetables in my recipes. It makes the food very nutritious. I make it a point to use fresh ginger as it not only adds taste but also improves digestion. Pumpkin is one of my favorites. Hence, I include onion, tomatoes, corns, tomatoes, baby spinach, coriander and cottage cheese. Vegans can opt for tofu. Infact, I love tofu. This makes an excellent supper. This soups can be made in two ways, either boil all the vegetables, blend them and then add tofu or cottage cheese cubes at the end or keep the vegetables as such and do not blend. It is quite filling. When I opt for lite dinner, I prefer this soup with steamed rice or plain bread.

Happy Summer

Happy Summer

Happy Summer 🙂

Celebrate 4th JULY with Trifle and Salad Recipes

As promised in my last blog, I’ll bring you with great American salads and big berry trifle for 4th July,so here it goes.

Patriotic Trifle

Patriotic Trifle

Patriotic Berry Trifle –  This is a must to savor on 4th July. We use here strawberries, blueberries, heavy cream, cream cheese, pound cake cubes, almonds and lots of sugar. Then we arrange half of the cake cubes at the bottom of the trifle dish. Gently spread a layer of blueberries. Add the cream mixture over them and spread evenly. Again top up with strawberries, evenly. Add the remaining cake cubes on top of the strawberries. Then sprinkle with blueberries and top with remaining cream mixture. Decorate the top with strawberries and blueberries. Refrigerate for an hour. Enjoy the sweet treat!

Grilled Chicken Salad

Grilled Chicken Salad

Grilled Chicken Salad – Summer is welcomed by grills. We can enjoy a real healthy treat by combining in grills with salad. Chicken is my all time favorite lean meat. Normally we use chicken breasts in the salads. The rest you can use for curries etc. This salad can be accompanied by avocado, coriander, baked/boiled beans (red and white), tomato slices and lettuce. You can add seasoning of your choice. Hope you also enjoyed Chicken Caesar Salad.

Creamy Potato Salad With Bacon

Creamy Potato Salad With Bacon

Creamy Potato Salad With Bacon –Knowing history behind food, is something what I love exploring and potato salad is no exception. In earlier days, potato salads were made simply by boiling potatoes and adding in wine or a mixture of vinegar plus spices. However the good old fashioned, down home potato salad recipe is made by adding in egg, bacon and mayonnaise with bit of greens and apples.

Pasta Salad

Pasta Salad

Pasta Salad –This is my best picnic meals. Here we use one or more types of pasta, it is usually chilled. This is tossed in oil, vinegar or mayonnaise-based dressing. It may be served as an appetizer or main course dish. You can add in it grilled chicken, fish or summer greens. This recipe can be served warm or cold. Some of the different variations of pasta salads are:-

  • Creamy Pasta Salad

  • Caesar Pasta Salad

  • Greek Pasta Salad

  • Spinach and Pasta Salad

  • Rustic Pasta Toss with Tuna and Tomatoes

  • Fusilli with Herbed Ricotta and Grape Tomatoes

  • Spaghetti with Pesto and Tomato-Mozzarella Salad

Cabo Salad

Cabo Salad

Cabo Salad –Now we have something purely for the vegetarians/vegans, this is Cabo salad. We used here diced tomatoes, diced onions, fresh boiled corns, you can also used small baby corns if desired. Sliced avocados give it a happy, healthy feeling. Sprinkle crumbled tofu over it. Vegetarians can add over cottage cheese. Garnish with coriander. This is very nutritious and really a beautiful salad.

Happy 4th of July 2014

Happy 4th of July 2014

Happy Independence Day!!

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!!!

Celebrate St. Patrick’s Day with Spinach and Cheese Lasagna

Hope you loved the rich, creamy and refreshing cocktails and shakes. Here we have some more of greeny green food to be served on auspicious occasion of St. Patrick’s Day. This is special cheese and spinach lasagna. Making a perfect lasagna is all about a harmonious blend of filling, lot of cheese, tangy tomato sauce and noodles. The rich brown and bubbly lasagna, can be served with simple salad or vegetable side for a cozy vegetarian meal.

St. Patrick's Day Celebration

St. Patrick’s Day Celebration

Ingredients:-

1 large Egg,

Salt to taste,

Black pepper to taste,

Vegetable oil for cooking,

16 ounce Ricotta cheese,

10 ounce Frozen spinach,

15 ounce Tomato sauce,

9 ounce Lasagna noodles,

1 pound Mozzarella cheese,

1 cup grated Parmesan cheese,

2 pieces chopped Garlic cloves.

Preparation Method:-

1. Heat the oven to 350 D. F and arrange a rack in the middle. Place ricotta, spinach, half of the Parmesan, garlic and egg in a large bowl and season with salt and pepper. Mix until combined.

2. Spread 3/4 cup of the tomato sauce in a thin layer over the bottom of a baking dish. Construct the lasagna by layering 3 of the noodles over the sauce. Top with another 3/4 cup of the tomato sauce and spread it evenly to the edges of the dish.

3. Using a small spoon, dollop a third of the ricotta mixture evenly over the sauce and flatten the dollops with the back of the spoon. The ricotta mixture will spread out more when it heats up. Evenly lay a quarter of the mozzarella slices over the ricotta.

4. Make 2 more layers of noodles, sauce, ricotta mixture, and mozzarella. Top with the remaining noodles, sauce, and mozzarella. Evenly sprinkle with the remaining Parmesan.

5. Coat 1 side of a large piece of aluminum foil with vegetable oil and cover the dish tightly with the foil, oil-side down. Bake until the sauce is starting to bubble around the edges, about 40 minutes.

6. Remove the foil and continue baking until the top is browned, about 20 minutes more. Remove the pan to a wire rack and let cool for 15 minutes before slicing.

7. Yummy green cheese and spinach lasagna is ready to be served.

Yummy Cheese and Spinach Lasagna!!!

Yummy Cheese and Spinach Lasagna!!!

Enjoy the St. Patrick’s Day!!

Vegetables Stir-Fry with Tofu

Vegetables are often paired with the word ‘boring’. But this is not the case always. We have the very savory veggie and tofu blend to cheer up the vegetarians. Non vegetarians can add diced chicken instead of tofu. The vegetables have rich nutritional value. Seasonal vegetables boost up the fitness freaks. Tofu has low fat, low cholesterol and complements variety of curries and salads. It is easy to digest as well. The soya sauce adds mood to the food. Both fitness person and foodaholics can relish the dish. So say hello to taste and health with Vegetables Stir-Fry with Tofu.

Vegetables Stir-Fry with Tofu

Vegetables Stir-Fry with Tofu

Ingredients:-

1 Tablespoon vegetable oil,

3 Cups seasonal vegetables diced,

1/2 Medium sliced onion,

2 Cloves chopped garlic,

1 Tablespoon chopped ginger root,

16 Ounce diced tofu,

1/2 Cup water,

4 Tablespoons rice wine vinegar,

2 Tablespoons honey,

2 Tablespoons soy sauce,

2 Teaspoons dissolved cornstarch,

2 Tablespoons water

Girl enjoying the rich food..

Girl enjoying the rich food..

Preparation method:-

1. In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute.

2. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown.

3. Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through.

4. Remove from heat. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer.

5. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens.

6. Pour sauce over vegetables and tofu. Garnish with scallions.

7. Serve hot with steamed rice.