Pita Bread

We love eating Mediterranean food, and pita is among our favorites. I used to buy pita from the grocery store for breakfast, and use it as a vehicle for anything we could stuff. For around 6 months in 2018, we ate pita stuffed with scrambled eggs for breakfast each and every day. Usually, it’s easy to separate the pocket in these grocery store pitas. Imagine my horror when it refused to open when I had guests over for vegan gyro! Those were the worst pitas we ever bought. They were weirdly soggy, and the pocket just wouldn’t open.

Then I went on YouTube and looked up every pita recipe video I could get my hands on. I’d had success with other Chef John recipes, so I decided to go with his recipe here as well. As always, I made small modifications and the recipe I ended up following is included in this blog. I think the biggest thing I realized while making pita is that you just need to trust that the pocket will form and gently coax the flatbread to balloon… However, if it does not, quickly cut it in half and use a knife to create a slit in the pita! This will also give you perfect pockets treats to stuff! 🥙 This recipe is also completely vegan!

Servings: 8 pita, Prep time: About 3 hours, Cook time: 5 minutes for each bread

Ingredients

Active dry yeast 1 package or 2 1/4 tsp
Water 1 cup
Olive oil for the dough 1 1/2 tbsp
Salt 1 1/2 tsp
All purpose flour 1 cup + 1 1/2 cup
Olive oil for cooking the bread 1/2 tsp

Instructions

Measure the water and heat in the microwave for 15-20 seconds. It should be warm to the touch, but not unbearable
In the bowl of a stand mixer, add the water and yeast. Also add 1 cup of all purpose flour and mix well. Cover and let sit for 15-20 minutes until foamy. This is our sponge
After the sponge has rested, add the olive oil and salt. Fix a dough hook to the stand mixer and start kneading on a low speed.
Gradually add 1 1/2 cups of flour to the bowl while kneading on slow speed. You can add up to 1/4 cup more flour if the dough is too sticky.
Once all the flour is in, knead on medium speed for 6-7 minutes until the dough is springy and smooth.
Dump onto a lightly floured work surface and shape into a smooth ball.
Oil the inside of the stand mixer bowl and place the dough ball in it seam side down. Also lightly oil the surface of the dough. Cover and rest for 1-2 hours till doubled in size
After the dough has doubled in size, punch it to release the air. Remove it to a lightly floured work surface and shape into a log. Cut the log into 8 equal pieces using a bench scraper or a knife.
Shape each of the 8 pieces into a smooth ball by pulling and tucking the sides under the bottom of the ball. Cover the balls with lightly oiled plastic wrap and rest for around 30 minutes.
Lightly flour a dough ball and the work surface. Roll the ball out to about a 1/4 inch thick disc. Rest for 5 minutes.
In the meantime, heat a cast iron skillet on medium low heat. Brush the pan with 1/2 tsp olive oil to prevent sticking. After the pita has rested for 5 minutes, place on the hot pan. Cook one side for 2-3 minutes. Flip and press the edges gently with a spatula. Once a large bubble appears, gently press on this bubble so that the rest of the pita balloons up as well.
Step 10 can be done while one pita is cooking on the pan. At any give time, one pita should be on the pan, one should be resting and one should be in the process of being rolled. This way, we don’t end up resting the pita too much.
If the pita has ballooned nicely, let it cool before splitting in half and opening the pocket. If the pita did not balloon up all the way, you can cut it immediately after cooking and slit into the still warm flatbread to open the pocket!

Perfect pockets!

Making pita was really easier than I thought it would be. Not only did the pockets turn out wonderful, these didn’t require a lot of effort to make. As long as you’re prepared to check in on it from time to time, the yeast does all the work! Did I mention these are completely vegan? Yes! So go on and make these and as always let me know how it goes… 😬

Satay Noodle Soup

I’m not a huge fan of peanuts, but these noodles are amazing! The broth has a delicious flavor and it’s so quick to make. It doesn’t use any specialty ingredients as well. I first saw a similar recipe on YouTube and it had been on my must try list for a while. I also bought ramen noodles to add to the broth. I always make this dish when it’s raining or when I have too much Bok Choy! The recipe is also completely vegan!!

Servings: 2, Prep time: 10 minutes, Cook time: 15 minutes

Ingredients

For the broth

Canola oil 1 tbsp
Garlic cloves 3
White button mushrooms 8 oz
Baby Bok Choy 2
Soy sauce 1 tbsp
Smooth peanut butter (preferably no sugar added) 3 tbsp
Salt a pinch
Water 4 cups

For one serving (to be added to the bowl)

Dry noodles (I used ramen) 2-3 oz
Sugar 1 tsp
Vinegar 1 tsp
Chili oil 1/2 tsp (optional)
Sesame oil 1/4 tsp (optional)
Salt if needed

Instructions

Finely chop the garlic cloves and roughly chop the mushrooms and Bok Choy
Add canola oil to a heavy bottom pan set on medium heat
Add the chopped garlic and sauté for 2 minutes.
Add the chopped mushrooms and a pinch of salt. Sauté till the water released from the mushrooms evaporates
Add the chopped Bok Choy and sauté for a minute.
Add the peanut butter and sauté for a minute. Then add the water and mix while scraping the bottom to make sure any stuck on peanut butter is dissolved
Add the soy sauce and stir. Allow the broth to come to a simmer, then keep warm on a low heat
In the meantime, cook the noodles according to package instructions
In a deep bowl, add the sugar, vinegar and chili oil. Mix well and add the noodles to the bowl. Repeat in another bowl
Divide the broth and veggies between the two bowls and enjoy hot!

Tips

I used ramen noodles here, but you can use anything you have on hand. Fresh noodles will also work here. I’ve made the dish once with spaghetti noodles as well abd it tasted just as good
The recipe requires using mushrooms, but any kind of mushroom should work here. As for other vegetables, I think anything that cooks fast can be used like spinach etc.
While the chili oil is optional, it does give this a nice kick. We make our own chili oil. Let me know if you want a post on that too!
If your peanut butter has sugar, eliminate the sugar from the serving process.

This dish is the ultimate comfort food for cold days. It’s also a quick lunch to put together when you’re working or just don’t have the time. So I hope you give this a try and as always let me know how it goes!

Crispy Tofu with Slaw

This recipe was more of an attempt to make something good with whatever I had in my fridge and pantry staples. I’d never made any of the elements of the dish on their own, let alone trying them together. I shouldn’t have worried too much though. It turns out that improvising like this can also yield a pretty good lunch.

I know the dish doesn’t look too appetizing, but I promise that’s because I suck at plating. It’s something I’m still working on… 😅 The dish is packed with flavor and it’s all vegan!

Servings: 2, Prep time: 15 minutes, Cook time: 20 minutes

Ingredients

For the Crispy Tofu

Extra firm tofu 4-6 oz
Non dairy milk (I used oat) 3/4 cup
Cornstarch 1/2 tsp
Salt 1/4 tsp
Pepper 1/4 tsp
Chili powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1/2 tsp (optional)
All purpose flour/ whole wheat flour 3/4 cup
Bread crumbs 1 cup
Canola oil 1 tbsp

For the Gravy

Canola oil 2 tbsp
All purpose flour/ whole wheat flour 2 tbsp
Salt according to taste
Chili powder 1/2 tsp
Coriander powder 2 tsp
Garam masala 1 tsp (optional)
Lemon juice 1-2 tsp (according to taste)
Non dairy milk (I used oat, but others would be better) 1 cup
Water 1/2 cup

For the Salad

Cabbage 1/4 head
Tomato 1 medium
Carrot 1 medium
Pear 1/2 medium
Vinegar 1 tsp
Olive oil 1 tsp
Salt and pepper according to taste

Instructions

Preheat the over to 350 F (180 C). Pat the tofu dry using a paper towel and cut it into bite sized pieces
Set up a dredging station with a bowl of milk, a container with flour and a container with breadcrumbs. Dissolve the cornstarch in the milk and mix the spices in the flour. To dredge, coat the tofu pieces first with the flour mix, then dip them in the milk and then coat with the breadcrumbs
Line a baking sheet with parchment paper and place the dredged tofu pieces on it with plenty of space between the pieces. Drizzle the canola oil on the tofu pieces. Bake at 350 F for 20 minutes, flipping halfway
In the meantime, heat 2 tbsp of canola oil in a pan. Then add 2 tbsp flour and sauté till the raw flour smell goes away, about 1-2 minutes
Slowly add 1 cup milk while mixing vigorously to make sure there are no lumps.
Then add 1/2 cup water and all the spices listed under the gravy ingredients and mix well
Bring to a simmer and cook till desired consistency is reached. You can also add more water if the gravy is too thick. Set aside till serving
Finely slice the cabbage and julienne the carrot. Halve the tomato and scoop out the seeds, then slice thinly. Cut the pear into thin bite sized pieces
Dress the salad with vinegar, olive oil, salt and pepper just before serving
In a plate, arrange the tofu and salad. Pour the gravy on the tofu and enjoy!

Tips

I use oat milk in most of my recipes, but other milks would work better here. Oat milk tends to turn slimy when heated, so it’s not a great choice for gravies unless you don’t mind the texture
The salad can be made of any vegetables you have on hand. Just add at least one fruit to the mix for sweetness, or 1/2 tsp sugar in the dressing

This is the perfect meal for a weekday and doesn’t take that long to make. You can also pre cook the tofu and freeze it for future use, so all that needs to be done is making the gravy and throwing a salad together. I hope you give this a try and as always, let me know how it goes! 😬

Vegan Jjajangmyeon

As with everyone else during lockdown, I’ve been obsessed with Korean dramas as well. I’ve hinged watched everything from Mr. Sunshine to Crash Landing on You. I couldn’t help but notice that everyone was eating some delicious looking dark colored noodles in most of these k-dramas. So of course I had to find out what these were and how I could get some.

I used to follow Seonkyoung Longest for a while, and remembered she makes a bunch of Korean food. I was hopeful of finding a good recipe on her website. I was right, and what’s more she has a vegan version of jjajangmyeon! I adapted her recipe to things I had available and to suit our taste. This turned out so well, I recommend it to anybody who likes noodles. Here’s a link to the original recipe if you’d like to try that out: https://seonkyounglongest.com/vegan-jjajangmyeon/#tasty-recipes-26914

Servings: 4, Prep time: 20 minutes, Cook time: 20 minutes

Ingredients

Fresh jjajangmyeon noodles or udon noodles 10 – 12 oz
Yellow onion 1 medium
Green onions 3-4
Green cabbage 1/4 head
White button mushrooms 8 oz pack
Garlic 5-6 cloves
Ginger 3/5 inch piece
Chili pepper 1-2 whole (optional)
Canola oil 3 tbsp
Chunjang or black bean paste 1/3 cup
Sugar 1 tbsp
Vegetarian oyster sauce 2 tbsp
Cornstarch 1 tbsp
Salt and pepper as required
Water or vegetable broth 1 cup plus more as needed
Cucumber 1/2 medium (optional)

Instructions

Chop the onion and cabbage into large chunks and slice the mushrooms
Finely chop the garlic, ginger, green onion and chili pepper
Heat the canola oil in a pan and add ginger, garlic, the white part of green onions and chili pepper
Add the chunjang and sauté well, about 2 minutes
Add all the chopped veggies and stir fry for 3 minutes
Add the water, oyster sauce and sugar. Cover and cook till vegetables are tender. Then uncover the pan and sauté for 2-3 minutes.
In the meantime, cook the noodles in boiling water as per package instructions. Drain and wash with cold water to remove any excess starch
Once the veggies are cooked, mix the cornflour with 1 tbsp cold water. Add this to the sauce and cook till it thickens
Add the green part of the green onions. Taste and season with salt and pepper as required
Add noodles to a bowl and top with the jjajang sauce. Julienne the cucumber and add to the noodles if you like cucumber…
Mix well and enjoy hot…

Tips

Stir the sauce frequently and keep a close eye on it. It can burn quickly and it’s very hard to judge by color since chunjang is black
You can add any veggies you like, but onion and cabbage are required. I’ve made these with zucchini and carrots.
Fresh jjajang noodles are the best and I’ve found them in most Asian stores. The same goes for Chunjang and vegetarian oyster sauce. I know that H-mart has all these things for sure. However, udon noodle would work as well if fresh noodles are not available
I add chili pepper since we like a little spice, and the noodles are on the sweeter side. However, skip these of you want.. They’ll still taste great!

There is only one drawback to these noodles, it’s very very hard to stop eating them. Also, they’re not the healthiest of noodles out there. However, they’re so worth it! So I hope you give these a try and let me know how it goes… 😬

Upma

Upma is an Indian dish made with fine semolina. It’s commonly eaten in a number of Indian states, but everyone has their own spin on it. The South Indian version has ginger, Maharashtrians add turmeric to it, and Oriya upma has a bunch of veggies. I didn’t like upma when I was younger, except when my grandmother cooked it.

My grandmother’s upma was famous in our entire family. Nobody could come close to how soft, but rich and crisp around the edges her upma was. One day, she told me what her secret. It was so easy, I never could have guessed it on my own. It was just boiling hot water and a generous amount of fat. Since then, my upma has turned out perfect every single time. This particular recipe is our favorite, and it is not authentic to any single cuisine in India. It’s just my own take on the upma I remember from my childhood.

Servings: 2, Prep time: 5 minutes, Cooling time: 15 minutes

Ingredients

Fine semolina flour (suji/rava) 1 cup
Boiling hot water 1.5 cups
Whole green chili 1 medium
Ginger .5 inch piece
Salt as required
Curry leaves (kadhi patta) 6-7 leaves
Whole cashews 8 (optional)
Yellow moong dal 2 tsp (optional)
Clarified butter (Ghee) 4 tbsp
Mustard seeds 1 tsp

Instructions

Finely chop the green chili. Peel and grate the ginger root.
Add 1 tsp ghee to a pan and allow to heat on medium heat
Add the cashews and moong dal to the hot ghee and sauté till light golden. Remove to a plate
Add the remaining ghee to the same pan and add mustard seeds once the ghee is hot
Once the seeds have spluttered, add the curry leaves, grated ginger and chili pieces. Sauté for 2-3 minutes
Add the semolina and sauté on low heat till lightly golden and fragrant. Make sure to stir continuously, or the semolina can burn
Add salt and mix properly. It is important to add salt at this point since it is difficult to mix it in after adding water
Slowly add the boiling water to the roasted semolina while stirring vigorously.
Cook till all the water has been absorbed. Cover, switch off the heat and let rest for 4-5 minutes.
Mix in the cashews and moong dal and serve hot!

Tips

If you like yogurt, add it right before adding the water. It will give a nice tang to the upma
Cashews and moong dal are optional, but provide a good crunch. In the picture added to this post, is did not add any and it tasted just as good!
Any kind of fat can be used, preferably one with a high smoking point. I prefer using ghee since it gives a good nutty taste and I always have it on hand
I finely chop the chili since we like a bit of spice, but large pieces can be added and removed before eating for a less spicy version
This recipe needs to be made with constant attention. The semolina burns really quickly towards the end of roasting if we don’t pay attention. Additionally, constant stirring makes sure the water is easily and uniformly absorbed
You can also add any veggies you want to the recipe, like carrots and peas. These should be added right before adding the semolina with a small pinch of salt. Cook them completely before adding the semolina.

This is a nice and easy breakfast recipe to have in your repertoire. It’s also very quick to make. We eat it at least once every two weeks! I hope you give this a try and let me know how it goes! 🙂

Vegan Creamy Kofta

The kofta is a favorite among all ages and cuisines in India. It arrived in India much like kebab did, and quickly became a staple. The flavorings, sauces and base ingredients were changed to suit the sub continent tastebuds. Today, anything which is cooked in ball form is called a kofta. Everyone has their own recipes, but of course there are the more commonly known varieties like Malai Kofta, Nargisi Kofta etc.

In my house, kofta is made out of ingredients nobody likes otherwise. This includes all squashes for sure. This recipe was born out of the need to use up some acorn squash I had, and we didn’t want any soup. Once we ate it though, we realized we were going to keep making it. I switch up the gravy I use with these, but the one included here is hands down the most decadent of the lot and it’s vegan!!

Servings: 6, Prep Time: 20 minutes, Cooking Time: 20 minutes

Ingredients

For the Kofta

Acorn squash 1 small
Yukon gold potato 1 medium
Cornflour 1 tbsp
Chili powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Turmeric 1/4 tsp
Salt according to taste
Oil for cooking

For the Gravy

Onion 1 large
Cashews 8-10
Ginger 1/2” piece
Garlic cloves 5
Fennel seeds (saunf) 1 tbsp
Cardamom seeds (elaichi ke dane) 1/2 tsp
Chili powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1 1/2 tsp
Oat milk 1/4 cup
Canola oil 4 tbsp divided
Cumin seeds 1 tsp
Water as needed for consistency
Salt according to taste

Instructions

Add 2 tbsp oil to a pan and set it on medium heat.
Roughly chop onion, ginger and garlic. Then add to the hot oil and sauté till translucent
Add the fennel seeds, cardamoms seeds and cashews. Cook for 2-3 minutes
Add all the spices to the pan and sauté until fragrant, maybe 2-3 minutes. Set aside to cool completely
In the meantime, roughly peel and chop the squash. Then funky mince it using a food processor
Prick the potato all over with a fork or toothpick. Microwave in 5 minute intervals till a knife slides in easily
Peel the potato once cook enough to handle and mash in a bowl
Add the minced squash, cornflour, salt and the spices to the potato and mix well
Make golf ball sized patties (kofta) out of the mix and flatten slightly
Add a thin layer of oil to a pan in medium heat, then cook and sear the kofta till crispy on the outside
Once the gravy mixture is cool enough, blend with a little water
Add the remaining 2 tbsp oil to a the pan in which you cooked the gravy mix, then add cumin seeds when hot
Add the blended gravy mixture to the pan and sauté for 4-5 minutes
Add the oat milk and mix well. Then add salt and water as needed.
Let the gravy come to simmer and then it’s ready to be served. Place a kofta or two in a bowl, too with gravy and enjoy!

Tips

This recipe with work with any squash, but excess water will need to be removed. You can also skip the squash entirely and use carrots, or just potatoes!
I like to on fry the koftas and that’s why they’re flat. You can definitely deep fry them as well. Add another teaspoon of cornflour if they start to collapse in the fryer
These also taste amazing in the gravy I made in my post on paneer gravy: https://everything-nothing.home.blog/2019/10/03/paneer-curry-and-butter-naan/
The gravy in this recipe is also super versatile and I can eat it by the spoon. Just add tofu or paneer if you aren’t vegan and it’s ready to go! This will also taste good with any other koftas you might make.. 😬

Anyone who loves Indian food knows how delicious koftas are, and this recipe is doubly amazing because it’s vegan! I hope you give this a try soon and let me know how it goes!

Stuffed Bell Peppers

Stuffed bell peppers is of those dishes which people tend to overlook. It is so versatile and so easy to make. It is also one of the oldest recipes in the world, and most cuisines have their own version. My mom used to make an excellent potato stuffed bell pepper dry curry. I’ve also eaten the traditional meat stuffed American version. I’ve made several different versions of these over the years, but this one is my favorite. It’s vibrant, packed with flavor and vegan!

Servings: 2 Prep time: 15 minutes Cooking time: 1 hour, including the time to release pressure

Ingredients

Dry rice 1 cup
Water 1.5 cups
Tomato 1 medium
Tomato paste 2 tbsp
Sugar 1 tbsp
Cumin powder 1 tbsp
Green chili 1 whole
Black beans 1 can
Canola oil 2 tbsp divided
Bell peppers 4 medium
Salt and pepper as needed
Breadcrumbs 1/2 cup

Instructions

Wash the rice 2-3 times until water runs clear and set aside
Finely chop the tomato and chili
Add 1 tbsp oil in a pressure cooker and add the chopped tomato and chili. Cook for 3-4 minutes
Add the tomato paste, cumin powder and sugar. Cook for another 3-4 minutes
Add the washed rice, salt and water. Close the lid and set heat on high till first whistle.
Reduce temperature to low and cook for 10 minutes. Wait for the pressure to release naturally before opening the lid
Once the lid is open, fluff the rice with a fork and mix in the canned beans. The beans will need to be drained first.
In the meantime, halve the bell peppers and remove seeds
Arrange bell pepper halves cut side up on an oven safe tray which has been lightly brushed with oil.
Drizzle 1 tbsp oil over the peppers and sprinkle salt and pepper according to taste
Bake in a 350 F (180 C) oven for 12-15 minutes, until a knife slides in easily
Remove bell pepper from the oven and fill the halves with the prepared tomato rice mix.
Top with breadcrumbs and bake for another 5 minutes. Then switch to broil for 2-3 minutes.

Tips

Any color bell pepper can be used here, but the more the colors, the more vibrant the dish
The rice can be cooked in advance and frozen. In fact, I gave frozen the whole dish in portions. Then all you need to do is pop it in a microwave or oven for a few minutes!
The rice can be eaten all on its own as a meal too.
Herbs like parsley and coriander can be a nice fragrant addition to the dish
If you don’t need this to be vegan and you’re not watching your fat intake, add a bunch of cheese instead of breadcrumbs. Of course, vegan cheese can also be added, but I haven’t found one which tastes amazing in this dish
I used a stove top pressure cooker for the rice, but an instant pot or a plain old pan with a lid will work as well. Cook the rice on the rice setting in the instant pot with the recommended amount of water. For the pot version, cook the rice with lid on till it’s done. Add more water if required.

Bell peppers are a favorite with people of all ages. This dish is also a fun way to eat a balanced vegan meal for picky eaters. I hope you give this a try, and as always let me know how it goes! 🙂

Pineapple Summer Salad

I love adding fruits to my salads. It’s a nice way to get a serving of fruits added to the meal and provides a natural sweetness to the salad. This one is one my favorites, and it’s perfect for a nice sunny afternoon. It also has a crunchy element and a tangy dressing to balance out the dish. Usually, I don’t add any green to this salad, but the lettuce worked so well here. A big perk of this salad is that all ingredients are low FODMAP. This means you can eat a LOT of it and not worry about gas!

Serving Size: 2 Prep/ Assembly Time: 10 minutes

Ingredients

Bell pepper any color 1 medium
Green Leaf lettuce 3-4 leaves
Cucumber 1 small
Diced Pineapple 1 cup
Sunflower seeds 2 tbsp
Olive oil 1 tsp
Lemon juice 1 tbsp
Water 1 tbsp
Honey 1 tsp
Salt and pepper as needed

Instructions

Slice the lettuce, cucumber and bell pepper into bite sized pieces
Mix the olive oil, vinegar, water, honey, salt and pepper in a small bowl until emulsified
Mix all the vegetables, the pineapple and the sunflower seeds in a large bowl and toss with the dressing.

Tips

I like to buy a whole pineapple and cut it myself. It seems daunting, but a sharp knife gets the job done super fast!
Any kind of lettuce will work for this recipe, but green leaf is one of the most nutritious
Agave syrup or other liquid sweetener can be used in place of honey to make the recipe vegan!
This salad should not be made ahead, but precutting vegetables and mixing it all up when needed works really well
I don’t discard the seeds of the cucumber, but it can be done to reduce the amount of moisture in the salad

I hope you give this recipe a try, and as always please let me know how it goes!

Air Fryer Sabudana Vada

Sabudana vada is a fried delicacy made out of sago (sabudana) and potatoes, with herbs and spices. It originated in the western state of Maharashtra in India, but it has become a favorite everywhere. It’s also very easy to make. It can be served with chutneys, sauces or eaten on its own! For me, sabudana vada means nostalgia. I get bad cravings for these sometimes, but I also try to avoid fried food if I can. So, I tried using the air fryer this time.

Servings: 2 Prep Time: 12 hours soaking, plus 10 minutes Cooking Time: 30 minutes

Ingredients

Dry Sago or sabudana 1/2 cup
Boiled Potato 1/2 cup
Chopped Coriander 1/4 cup
Dry roasted peanuts 1/4 cup
Salt 1/2 tsp
Chopped green chili 2 tsp (optional)
Lime juice 1/2 lime’s worth
Canola oil as needed

Instructions

Soak the sago overnight or at least 12 hours in enough water to reach about 1/4” above the sago. The sago with absorb the water and almost double in size
Coarsely grind the roasted peanuts in a coffee grinder or mortar and pestle
Drain excess water from the sago, then mix it with the rest of the ingredients except the oil
Shape the mixture into 12 equal sized balls and flatten them into discs using your palms. You can use a little oil on your hands to prevent sticking if needed
In the meantime, preheat the air fryer to 350 F for about 5 minutes
Brush both sides of the sago discs with a little oil and place in the air fryer basket in a single layer. Make sure the discs to not touch each other to ensure proper air circulation.
Cook at 350 F for 7-8 minutes, then flip the discs and apply another coat of oil on both sides
Cook for another 7-8 minutes after flipping.
Serve with spicy chutney it sauce and enjoy!

Tips

Please don’t skip the coat of oil since that’ll make the badaa moist and crisp them up
If you don’t have an air fryer, heat oil in a pan and shallow fry the vadas till golden brown. I haven’t tried baking these, and I expect they’ll dry out too much in the oven
For these kind of recipes, I cook potatoes in the microwave since it’s quicker
People can also make these while fasting for religious purposes. Replace the salt with sendha namak (rock salt) and eliminate ingredients which are not allowed to eat.

We have a 3.5 Liter air fryer and I can make 12 vadas in two rounds. You’ll need to do more or less rounds depending on the size of your air fryer. So, I hope you give these a try soon and as always let me know how it goes!

Vegan Chocolate Cake

New Years was quite subdued everywhere this year, but we brightened ours up with this amazing cake! I’d been dying to try baking Pick up Lime’s chocolate cake since I saw it online. If you haven’t seen their recipes, please check them out! They’re completely vegan and always work out. Here’s a link to their chocolate cake: https://www.pickuplimes.com/single-post/2020/02/27/easy-vegan-chocolate-cake.

This recipe is uses a combination of vinegar, baking powder and soda for leavening, which is very common in depression cakes. During the Great Depression, common cake ingredients were not available easily or were too expensive. Therefore, depression cakes use very little or no dairy and eggs. Most depression cake recipes are vegan, and work out quite well.

I baked the cake in a sheet pan and then cut it up to the desired size for easy layering. I also halved the recipe and it worked fine! A word of warning though, the cake doesn’t hold together as well as traditional cakes do. It’s a bit crumbly since it only has applesauce as the binder. The frosting holds the cake together for you, so this isn’t really an issue. Also, the cake is delicious even if it crumbles. I’ve included my recipe for whipped coconut cream below, so feel free to use it on this or any other cake!

The cake was fluffy and moist on the inside!

Yield: about 2 cups of frosting Preparation Time: 24 hours for chilling plus 3-4 minutes for whipping

Ingredients

Coconut cream 1 can
Granulated sugar 2 tbsp or according to taste
Vanilla Essence 1/4 tsp

Instructions

Place the coconut cream can in the fridge for 24 hours or at least overnight undisturbed
Carefully open the top of the can and scoop out the solidified cream on the top into a bowl. Reserve the liquid at the bottom in the can
Add the other ingredients to the cream and whip for 3-4 minutes using an electric mixer.
Add 1 tbsp of the reserved liquid at a time if the cream is too thick to whip.
Place in the fridge till needed. Simply reshiyo the cream for a minute of so before using after pulling it out and it’s ready to go!

Tips

Use the left over liquid in the can for smoothies or add it to stews etc. Its full of flavor!
Coconut milk can also be used, but it will yield less frosting since it’s more diluted than coconut cream
The amount of sugar can vary depending on your preference. We generally prefer less sugar, so 2 tbsp was enough for us
This whipped cream goes with anything, so use it on pancakes, waffles, crepes or just eat it with a spoon!
You can use honey instead of sugar, but the flavor will be milder
You can add other flavorings like coco powder, freeze dried strawberry powder or instant coffee to this recipe as well!
This also pipes well, but it needs to chill in the fridge for an hour or so first

I hope this whipped cream will make Sunday brunches and frosting a cake a breeze. I hope you give give this a try and let me know how it goes!