Tag: meal prep

Paneer Puffs

Look how pretty!

I used to eat a lot of these when I was younger. They were sold at almost every corner shop in India. These treats have a spicy paneer filling inside a shell of crispy puff pastry. Since it’s so easy to get puff pastry sheets in the US, I make them all the time. 😊

Now, I know paneer is dairy. I’d still like to mention that Pepperidge puff pastry sheets are vegan. So if you replace the paneer with tofu or a spicy veggie filling, or even some fake meat crumbles, these puffs will become vegan!

Crispy and delicious..

Servings: 6, Prep time: 25 minutes, Cooking time: 20 minutes

Ingredients

  • Paneer 8oz
  • Onion 1/2
  • Green chili 2-3
  • Garlic 3-4 cloves
  • Tomato 1 medium
  • Turmeric powder 1/4 tsp
  • Coriander powder 1/2 tsp
  • Garam masala 1/2 tsp
  • Kitchen king masala 1 tbsp
  • Pepperidge puff pastry 1 sheet
  • Canola oil 1 tbsp
  • Salt as needed
  • Flour for dusting

Instructions

  1. Finely chop the onion, garlic, green chili and tomatoes.
  2. Dice the paneer into small pieces. Remember these need to be small enough to fit in a pastry
  3. In a pan, heat the oil. Then add onions and cook for 3-4 minutes till translucent
  4. Add the garlic and sauté for 1-2 minutes, then add the chili and sauté for 1-2 minutes
  5. Add the tomatoes and cook till the mixture releases oil along the sides.
  6. Add in all the spices and cook for 1-2 minutes.
  7. Mix in the paneer, then set aside to cool
  8. While the filling cools, preheat your oven to 400 F.
  9. Dust a surface with enough flour, then roll out the puff pastry sheet a gently.
  10. Cut the sheet into 6 parts, add the filling on one side and seal the pastries by folding in half and crimping the edges
  11. Refrigerate for 10 mins, then bake for 25-30 minutes or until crisp and golden!

Tips

  • Make sure your puff pastry is thawed before rolling it out. The thawing instructions are always on the package
  • If you like making puff pastry from scratch, you can do that! Make a batch and freeze it.
  • As mentioned before, the filling can be replaced with whatever you want! Just make sure the filling is dry and cool before adding to the pastry
  • These also freeze really well. You can double or triple the recipe and freeze them for a quick snack. Kids will love that!

I always get nostalgic when I eat these. I hope they will bring joy to you as well! As always, let me know in the comments if you tried these. 😬

Vegan Potstickers

They’re delicious!! 😊💜

I absolutely love wontons, dumplings, potstickers of any kind. When we decided to go vegan, I wanted to try a protein rich vegan filling. Although I don’t tolerate tofu well, there’s not too much tofu in one serving. So it works out fine.

This recipe was adapted from foodie takes flight. She has amazing vegan recipes on her website! Go check it out if you haven’t seen it yet. 😬

Servings: 4, Prep time: 30 minutes, Cooking time: 15 minutes

Ingredients

  • Dumpling or wonton wrappers (about 50)
  • Super firm Tofu 8 oz
  • Carrot 1 medium
  • Onion 1/2 medium
  • Mushrooms 8 oz
  • Garlic 2 cloves
  • Ginger 1 inch piece
  • Soy sauce 1 tbsp
  • Salt 1/2 tsp
  • Ground pepper 1/2 tsp
  • Oil 3 tbsp
  • Water 1/2 cup

Instructions

  • Finely chop carrots, garlic and onion. Peel and grate the ginger. Dice the mushrooms
  • Heat 1 tbsp oil in a pan and add onion, garlic and ginger. Sauté for 1-2 minutes
  • Add mushrooms and cook till water evaporates
  • Add the carrots and cook for 3-4 minutes
  • Crumble in the tofu and mix well.
  • Add the soy sauce, salt and pepper. Mix well and cook for 1-2 minutes. Cool completely
  • Wet the edges of the dumpling wrapper. Place about 1 tbsp filling in the center and fold in your favorite way!
  • Heat 2 tbsp oil in a non stick pan and place dumplings in the oil.
  • Once the bottom has a good sear, add in the water. Cover and cook for 10-12 minutes or till the potstickers are cooked through and the water has evaporated.
  • Enjoy with you favorite dipping sauce!

Tips

  • Folding wontons or dumplings can be hard. I love Marion Grasby’s way of folding them. So easy! Here’s a link: https://youtu.be/tEMvPKTlgHs
  • I freeze half of the dumplings I wrap, so we just need to cook them the next time I crave some
  • These will taste good with any dipping sauce, but the best sauce is a mix of soy sauce and chili oil. That’s all you need!
  • Here, I’ve made potstickers. However, you can cook these any way you want. Boil then, steam them or fry them!
  • You can also customize the filling. Eg: add some green onions! Make sure to cook the veggies so there’s very little moisture in the filling.

These are great as appetizers, for adding to a soup or on noodles and just as a full meal by themselves. These are also completely vegan! As always, let me know how it went in the comments.. 😊

Cauliflower and Potato Dry Curry (Sabzi)

Every once in a while I crave simple Indian food. There is no rival when it comes to cauliflower sabzi. I bought a small head of cauliflower this time, and it was starting to go bad. So my husband decided to cook it up with some potatoes for an easy lunch. We ate it with some frozen rotis from the Indian store. We always have a couple of these in the freezer for when we don’t feel like making fresh ones. Always buy Haldiram frozen rotis… The rest aren’t as good. 😬

This sabzi is a favorite among caterers, and anyone packing their own lunchbox. It’s super easy to make a. Plus, it freezes really well! It is also completely vegan! To be honest, most Indian curries are vegan, at least the ones we make at home daily. Only the rich curries served in restaurants aren’t vegan.. Anyway, here’s our recipe for potato and cauliflower sabzi!

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

Ingredients

  • Potatoes 2 medium
  • Cauliflower 1 medium head
  • Canola oil 2 tbsp
  • Mustard seeds (black) 1 tsp
  • Asaphoetida powder 1/4 tsp
  • Turmeric powder 1/2 tsp
  • Chili powder 1/2 tsp
  • Garam masala 2 tsp
  • Coriander powder 1 tsp
  • Salt as per taste
  • Water as needed

Instructions

  1. Cut the cauliflower head into 1/2 inch pieces. Peel and chop the potatoes into 1/4 inch pieces as well
  2. In a pan, heat the oil till smoking. Then add the mustard seeds and let them pop
  3. Add the asaphoetida and watch it bubble for about half a minute
  4. Add the chopped veggies, cover and cook for 2 mins
  5. Add all the spices and salt. Stir well, then add a splash of water. Cover and cook for 15 minutes or until the vegetables are cooked.
  6. That’s it! Serve and enjoy..

Tips

  • The asaphoetida I have is from an excellent source and it is very strong. So, I only add a punch if it. The asaphoetida we get in Indian stores in the US isn’t all that great. Add 1/4 tsp if you have the US version.
  • I cut the veggies in different sized pieces so I can cook them all together. If you want the sabzi to look very pretty, cut all veggies in the same size and add the cauliflower to the pan after the potatoes have cooked for about 5 minutes so the cauliflower doesn’t over cook.
  • Eat this with any bread on hand! You can also stuff this inside a sandwich, or mix into rice and dal. I have also made Indian style burritos out of this sabzi.. Basically, you can eat this as you like. It’ll taste good with everything
  • Do not change the proportion of garam masala and other spices. This is a garam masala forward recipe, and that is what you should mostly taste

Once we start eating this sabzi, we know we’ll end up finishing it. I always try making enough for two meals. It never makes it past the first meal. 🤣 This dish is only as good as the quality of your produce, so make sure it’s top notch. I hope you guys give this a try, and as always let me now how it goes in the comments… 😬

Spaghetti and Chicken Meatballs

The cheese didn’t melt all the way.. I took too long to add it. 😅

I’ve been posting mostly vegan recipes, or at least vegetarian ones. However, ground chicken was on sale this time and I couldn’t resist. Meatballs are my go to when I have ground meat of any kind. This time was no different. Meatballs are so versatile and they can be made ahead and frozen. They’re the ideal meal prep food.

I didn’t start making meatballs till I moved to the US. My mom doesn’t eat meat, and she doesn’t like bringing it into the house. So we only ever ate chicken outside. Once I had my own kitchen, I tried making everything. It was a surprise that I never messed up meatballs. That’s how easy this recipe is.🤣

Servings: 4, Prep time: 15 minutes, Cook time: 25 minutes

Ingredients

For the meatballs

  • Ground chicken 1 lb
  • Onion 1/2 medium
  • Parsley 1/2 bunch
  • Italian seasoning 1 tbsp
  • Salt 1 tsp
  • Ground black pepper 1 tsp
  • Large egg 1
  • Breadcrumbs 1/3 cup
  • Canola oil 1 tbsp

For the spaghetti and sauce

  • Tomato sauce 1 29 oz can
  • White sugar 3 tbsp
  • Salt as needed
  • Ground black pepper 1 tsp
  • Basil leaves 4-5 (optional)
  • Garlic 5 cloves
  • Onion 1/2 medium
  • Dry spaghetti noodles 8 oz
  • Olive oil 1 tbsp

Instructions

  1. Finely chop the onion and parsley needed for the meatballs.
  2. In a large bowl combine all ingredients for the meatballs (except the oil) and mix until just combined
  3. Divide the mixture into 24 equal parts and make balls out of each.
  4. Brush a cast iron skillet skillet with the canola oil and cook the meatballs on all sides until browned. Since these meatballs are fairly small, they cook very fast.
  5. In the meantime, finely dice 1/2 a medium onion and garlic cloves for the sauce.
  6. Add the olive oil to a saucepan and add in the onion and garlic. Sauté till fragrant, about 3-4 minutes
  7. Add the canned tomato sauce, sugar, black pepper, basil leaves and salt. Mix and simmer the sauce for 6-8 minutes. Remove the basil leaves before adding noodles
  8. Cook the noodles according to package directions. Drain and add immediately to the prepared sauce.
  9. Serve the noodles in a bowl. Top with 6 meatballs for each serving and a sprinkling of cheese if desired. Enjoy!

Tips

  • I try to use organic no salt added canned tomato sauce. It is a little expensive, but healthier than the cheaper high sodium versions. In this recipe, I used a sauce with basil added. So, I skipped the basil leaves. There are also sauces available with garlic added. You can skip the garlic or reduce the amount if you choose to use this variety
  • Please make sure to mix the meatball mixture just until combined. Over mixing can lead to tough meatballs
  • I made mini meatballs, but you can also make larger meatballs. To make sure these are cooked thoroughly, simmer them in the sauce for 6-8 minutes. They will not cook completely in the time taken to sear the sides
  • The meatballs can be cooked and frozen for up to 3 months. I recommend doubling or even tripling the recipe and freezing a whole bunch of these.
  • The base recipe of the these meatballs is very versatile. I made these Italian style, but you can add any spices. Eg: Add cumin powder, paprika and cilantro for a Mexican style meatball. You only need to make sure the egg, breadcrumbs and chicken ratio remains the same!

I always stock up on meatballs when I see ground chicken on sale. Since these freeze well, it’s a good way to save some cash and make sure I have emergency food on hand when I don’t want to cook. I also freeze the tomato sauce mentioned in this post. I always end up making more than I need.😅 I hope you give this easy recipe and try and as always let me know how it goes!

Palak ka Shorba (Spinach soup)

Palak ka shorba is comfort food for me. I remember looking it up in Chef Sanjeev Kapoor‘s cookbook and walking my mom through it. It’s hard to imagine this now, but I’ve lived through a time when everything was not at our fingertips. Sometimes when I make this dish, I’m reminded of those days. It’s so weird that this was no more that two decades ago. The dish is also completely vegan, and super easy to make! 😬

Servings: 2, Prep time: 10 mins, Cook time: 20 mins plus cooling time

Ingredients

  • Spinach or baby spinach 2 bunches (or about 10 oz)
  • Star anise 1 whole
  • Bay leaf 1 large
  • Cinnamon stick 1/2 inch
  • Cloves 3
  • Ginger 1.5 inch piece
  • Garlic 2 cloves
  • Salt 1/2 tsp
  • Ground black pepper 1/2 tsp or 5-6 whole peppercorns
  • Yellow onion 1/2 medium
  • Canola oil 1 tbsp

Instructions

  1. Wash the spinach leaves thoroughly. If using bunch spinach, separate the leaves from the stems. Save the stems for making a stock, we are only going to use the leaves here
  2. Peel the ginger and garlic, then chop roughly. Also roughly chop the onion
  3. Heat the oil in a large pan, then add the chopped veggies. Sauté till translucent.
  4. Add the dry whole spices and cook for 2 minutes
  5. Add the spinach a few handfuls at a time. It will wilt as it cooks, which will make room to add more.
  6. Once all of the spinach has been added, add the salt and pepper
  7. Let the mixture cool down completely, then remove the dry spices. Blend the remaining mixture into a smooth paste.
  8. Add the paste back into the pan and adjust the consistency and seasoning. Heat and serve!
I didn’t know wilting spinach could be so fascinating

Tips

  • I have used baby spinach here. It comes in convenient packets and is already washed. However, it’s better to use bunch spinach since it’s cheaper and generates less waste.
  • Is you do not have dried spices, try looking for powdered spices at any grocery store. Alternatively, stop by your local Indians for all these whole spices and more! I’ve also seen these spices at Hispanic and Asian grocery stores. Whole cloves are also sold by McCormick. You just need to take a look around to see which would be cheaper for you!
  • It’s necessary to remove the whole spices before blending. These do not blend into a smooth paste, and can also make the soup too spicy to drink
  • Although you can adjust the consistency according to your preference, I recommend keeping it a little runny. This will differentiate the texture from Indian gravies with similar ingredients
  • This soup is super light and easy to digest. I don’t recommend having it as a meal unless you plan to sleep fairly soon.

I make this shorba every other week to get our portion of greens. I do try to eat a portion every day, but let’s face it, we all forget. 😅 If I have extra spinach which I need to finish, I make this and freeze it! It’s texture does not change and it tastes the same as it would fresh. So I hope you will give this a try and as always let me know how it goes!

Scallion Pancakes

I’ve wanted to try making scallion pancakes forever. They’re a bit expensive at restaurants, and it hurts my heart to pay so much for things which I can make at home. Plus, these freeze so well! You only need to do the work once every 3-4 weeks.. When needed, just cook them from frozen and enjoy. This recipe is also completely vegan!

I adapted this recipe from Omnivore’s Cookbook. I made a bunch of changes to this based on my experience. However, the method of forming the pancakes has been explained really well on this website. Here’s a link to the original recipe: https://omnivorescookbook.com/chinese-scallion-pancakes/. I am adding a bunch of pictures and a video to this post since this recipe can be a bit tricky. Let me know in the comments if you’d like step by step pictures for all recipes! 😊

Making the dough in a stand mixer. I messed up the water proportions a little here, but it’s fine as long as the end result is a soft, slightly sticky dough.
The recipe makes 6 pancakes, and this picture shows my dough balls resting under plastic wrap (I was using one dough ball.. so you only see 5 here 😅)
This isn’t exactly a rectangle, but it worked fine. Roll out the dough balls into as thin a rectangle as possible without tearing the dough
Please don’t skimp on the oil paste! I tried, but the pancakes turned chewy rather than crispy and flaky
Evenly spread the green onions on the rolled sheet
Little spirals stuffed with scallions!
Fry it on a well oiled cast iron skillet or a non stick pan. Maintain medium heat for even cooking!

Servings: 6 pancakes, Prep time: 1 1/2 hours, Cook time: 1/2 hour

Ingredients

For the Dough

  • All purpose flour 2 cups
  • Salt 3/4 tsp
  • Boiling water 1/2 cup
  • Room temperature water 1/2 cup

For the Filling and Cooking

  • All purpose flour 1/4 cup
  • Canola oil 3 tbsp + 1 tsp
  • Salt 3/4 tsp
  • Green Onions 8 – 10

Dipping Sauce

  • Low sodium soy sauce 2 tbsp
  • White vinegar 1/2 tsp
  • Chopped Serrano pepper 1 tbsp
  • Water 1 tbsp
  • Honey 1 tsp

Instructions

  1. Add 2 cups of all purpose flour to the bowl of a stand mixer. Stir in the salt. Turn the machine on at low speed with the dough hook attached, then slowly pour in the hot water. Once incorporated, drizzle in the room temperature water.
  2. Turn the machine to medium speed and knead for 5-8 minutes. The dough should come together into a soft ball which does not stick to your hands, but is not dry (refer to the video). Cover and rest for 20 minutes
  3. In the meantime, finely chop the green onions.
  4. Mix 1/4 cup flour, 3 tbsp canola oil and 3/4 tsp salt in a bowl and set aside till needed. This is the oil paste to brush on the dough
  5. Once the dough has rested, roll it out into a log shape and divide into 6 equal parts. Then make a dough ball out of each portion. Cover with plastic wrap to prevent drying
  6. Take a dough ball and roll it into a thin rectangle. Make sure to turn the dough while rolling to prevent sticking. You can also rub a little oil on the counter to prevent sticking.
  7. Brush a generous amount of the oil paste on the dough, making sure to reserve enough for the remaining pancakes. Then spread chopped green onions evenly on the rectangle leaving one inch empty on the longer side farthest from you
  8. Start rolling the dough from the longer end closest to you. Make the roll as tight as possible. Then make a spiral out of the resultant rope, and secure the end by tucking it in. Repeat this with each dough ball, resting the finished spirals under plastic wrap
  9. Roll out each spiral into a thin pancake, and cook on a well oiled skillet till brown and crispy. I used a cast iron skillet, so I had to oil it using the 1 tsp canola oil mentioned in the ingredients. You can also use a non stick pan, but I’m not sure if the result will be as crispy.
  10. Mix all the ingredients for the dipping sauce, slice the pancakes and enjoy!

Tips

  • To freeze the pancakes, roll each out and lay on a square of parchment paper. Then stack them, transfer to a zip lock bag and freeze for up to 3 months. When needed, cook on a well oiled skillet set on medium heat till brown and crispy. I like to thaw the pancake in the microwave for about a minute before using the skillet to cook it through
  • I’ve included a dipping sauce we like with anything. You can use any dipping sauce you like! We’ve also eaten these pancakes in place of naan while eating Indian food, so I can vouch for their adaptability
  • Double the recipe if you want to freeze the pancakes. That way, you’ll have to do the hard work only once a few weeks. My husband loves these, so he can finish 3-4 in a sitting. So I do recommend making as many as you can!

Since I started making scallion pancakes at hone, we’ve been obsessed with them. I make them every 3 weeks or so. I try to freeze some, but there are never any left over. In fact, I’ve been known to over eat when these are around. So I hope you give these crispy flaky pancakes a try and as always let me know how it goes! 😬

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

  1. Measure the water and heat in the microwave for 15-20 seconds. It should be warm to the touch, but not unbearable
  2. 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
  3. 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.
  4. 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.
  5. Once all the flour is in, knead on medium speed for 6-7 minutes until the dough is springy and smooth.
  6. Dump onto a lightly floured work surface and shape into a smooth ball.
  7. 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
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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… 😬

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

  1. Preheat the over to 350 F (180 C). Pat the tofu dry using a paper towel and cut it into bite sized pieces
  2. 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
  3. 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
  4. 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
  5. Slowly add 1 cup milk while mixing vigorously to make sure there are no lumps.
  6. Then add 1/2 cup water and all the spices listed under the gravy ingredients and mix well
  7. 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
  8. 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
  9. Dress the salad with vinegar, olive oil, salt and pepper just before serving
  10. 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! 😬

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

  1. Wash the rice 2-3 times until water runs clear and set aside
  2. Finely chop the tomato and chili
  3. Add 1 tbsp oil in a pressure cooker and add the chopped tomato and chili. Cook for 3-4 minutes
  4. Add the tomato paste, cumin powder and sugar. Cook for another 3-4 minutes
  5. Add the washed rice, salt and water. Close the lid and set heat on high till first whistle.
  6. Reduce temperature to low and cook for 10 minutes. Wait for the pressure to release naturally before opening the lid
  7. 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.
  8. In the meantime, halve the bell peppers and remove seeds
  9. Arrange bell pepper halves cut side up on an oven safe tray which has been lightly brushed with oil.
  10. Drizzle 1 tbsp oil over the peppers and sprinkle salt and pepper according to taste
  11. Bake in a 350 F (180 C) oven for 12-15 minutes, until a knife slides in easily
  12. Remove bell pepper from the oven and fill the halves with the prepared tomato rice mix.
  13. 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! 🙂

Beetroot and Asparagus Salad with Roasted Garlic Dressing

I’m was not a huge fan of salads, but I’ve realized that I didn’t like them because they were poorly made. This salad is packed full of flavor and nutrients. It makes boring veggies like beetroot and asparagus into something great! I did some research online and then mixed and matched a bunch of recipes to create this..

Servings: 2 Prep time: 15 mins Cooking time: 40 mins

Ingredients

  • Beetroot 1 medium
  • Asparagus 1 16 oz bunch (or 0.5 kg)
  • Garlic 4 cloves
  • Olive oil 1 tbsp + more for drizzling
  • Lime juice 1 tbsp
  • Water 1 tbsp
  • Chili powder 1/2 tsp (optional)
  • Salt and pepper as needed

Instructions

  • Preheat oven to 350 F (around 180 C)
  • Wash the beetroot and wrap tightly in aluminum foil.
  • Cut the ends off the garlic cloves, but DO NOT peel them
  • Place the beetroot and garlic on a baking sheet and bake for 40 minutes.
  • In the meantime, wash the asparagus and remove the woody ends
  • In the last 12 minutes of beetroots getting cooked, add the asparagus to the pan. Drizzle the asparagus with olive oil and sprinkle liberally with salt and bake for the remaining time
  • Check if the vegetables are done by inserting a fork
  • Peel the beetroot and chop the veggies into bite sized pieces.
  • In a bowl, squeeze out the garlic from the skin. Mash thoroughly with a fork
  • Add the olive oil, water, lemon juice, chili powder, salt and pepper according to taste and mix vigorously.
  • Mix the dressing with the veggies and enjoy!

This is not very hands on and very easy to make. I hope you give this a try and let me know how it goes!