I think one of the hardest things to give up when you are vegan is cheese. 🧀 Who still struggles to cut cheese from their diet? Or maybe you’re struggling to find a good alternative? 🌱
I found this nachos cheese alternative which is my favorite now🧀 I would love if you could try it and use this instead of the regular animal based product. ☺️
It’s super delicious and so easy to make. This dip is made with all healthy ingredients as its vegan and gluten-free . Now, you can even enjoy nachos without any guilt !!!
Use it as a dip for chips, on the nachos or even on the pizza! What are you waiting for ? Grab the recipe and try this now.
Prepartion Time: 10 mins
Cooking Time: 15 mins
Serves: 3
Ingredients:
2 tbsp olive oil 1/4 cup oats flour 1.5 cup plant based milk ( coconut milk & almond milk works well) 2/3 cup chopped cauliflower 1/4 cup chopped carrot Salt to taste Pinch of turmeric powder 1 tsp oregano 1 tsp chilly flakes
Method:
◆Steam the cauliflower and carrots. Once it cools down , add them into a blender along with 1/2 cup of coconut milk. Blend this into a smooth paste.
◆ In a sauce pan , add olive oil. Once the oil is hot enough , add oats flour . Give it a good whisk.
◆Now, gradually add coconut milk and keep on stirring with the whisk . You can later on add more milk if you require.
◆ Add cauliflower and carrot paste . Keep on stirring with the whisk.
◆Then, add turmeric powder and salt to taste . Cook this for about two mins.
◆ At this stage, you can add more milk to adjust the consistency. Lastly, sprinkle oregano and chilli flakes.
◆Serve this with nachos chips and enjoy this guilt free dip.
How do you not love it when two of our winter loves – fenugreek leaves (methi) and fresh green peas (matar) – come together in a single dish? I’m talking about Methi Matar Malai, a sabzi that screams ‘winter’!
Methi Matar Malai is a popular North Indian aromatic and flavorful, creamy curry, made with fresh Methi leaves (fenugreek leaves), Matar (green peas) and Malai (fresh cream). Today, I have made a healthy version of Methi Matar Malai, without the load of cream that typically goes into it. Let me tell you that this tastes just as creamy and delightful as restaurant versions, probably with a lot fewer calories.
It is a gorgeous way to eat those greens. This is the dish to convert Methi haters into its ardent fans.This North Indian curry is well known for its rich creamy texture, and pairs perfectly with naan or rice! Do give it a try !!
Ingredients:
●1 big bunch of methi leaves or fenugreek, tough stems removed, washed, then finely chopped. ●2 cups boiled green peas ●1 large tomato, diced ●4 – 6 large sized garlic cloves garlic ●1- inch of ginger, ●2 green chillies,slit ●3 large onion, vertically sliced ●1 tbsp coriander powder ●1 tsp cumin seeds (jeera) ●1- inch piece of cinnamon ●1 bay leaf ●2 – 3 inch of white rock candy ( mishri, khadi shakar) ●2 green cardamom ◆1 black cardamom ●2 tbsp cooking oil ●2 tsp garam masala ●Water as required ●Salt to taste ● 2/3 cup broken cashews soaked in ½ cup hot water for 30 minutes
INSTRUCTIONS:
◆Soak the chopped methi leaves in a big bowl of warm, salted water for 10 minutes, then drain and set aside.
◆Heat the kadhai with cooking oil . Add drained fenugreek leaves . Cover with a lid and let the fenugreek leaves cook on medium heat for another 10-15 minutes until tender. Add a tablespoon or two of water if necessary to prevent the methi from sticking to the pan. Later on, keep it aside .
◆In the same kadhai , heat half of the oil and add vertically sliced onions, diced tomatoes , garlic , green chillies and ginger. Cook this for about 10 – 12 mins.
◆Once it cools down , blend this into a smooth paste along with soaked cashews and 1/4 cup of water .
◆Now in the same kadai , add cooking oil , bay leaf , cinnamon sticks, cumin seeds ,green cardamom and black cardamon. Cook this for about a minute .
◆Add the cashew and onion mixture that you prepared and along with that add 1/2 – 1 cup of water or as per requirement.
◆Next , add in cooked fenugreek leaves , boiled peas , salt to taste , white rock sugar (mishri, khadi shakar) , coriander powder and garam masala
◆Turn off the heat once the curry begins to simmer. Check salt and add more if needed.
Eggless Chocolate Cake – an incredibly moist cake loaded with grated dark chocolate Laughter maybe the best medicine but sometimes you need a dose of Chocolate Cake. This Chocolate Cake is the perfect ending to your dinner tonight . It’s super soft , moist and fluffy at the same time . Super rich and super chocolaty. It’s the best way to satisfy your carvings and always perfect for any birthday or celebration. Try out this beautiful yet delicious cake and let your house smell like heaven . Happy Baking !! ✨
FEW TIPS TO REMEMBER BEFORE BAKING:
Use good quality ingredients:starting with the very basic and that is to use good quality cocoa powder. The taste of chocolate in this chocolate cake depends on the type of cocoa powder you use so make sure you use a good one. My recommendation –Hershey’s or Cadbury
Also make sure your leavening agent aka baking soda in this case is new and not expired. Old baking soda will ruin the cake.
I have also used a teaspoon of instant coffee powder in this recipe but that’s optional. You may skip it, I like adding coffee as it intensifies the chocolate flavor but it’s just as good without the coffee.
Sift the dry ingredients: For an eggless cake to have a nice crumb and lightness, you need to sift the dry ingredients. I usually sift 2 to 3 times and I suggest you do the same.
Pre-heat your oven: make sure your oven is pre-heated for at least 15 minutes before you put the cake pan in.
Don’t over-mix the cake batter:I always say, this is the worst thing that you can do to your cakes and muffins. Do not over-mix the batter. More mixing > more gluten> tough cake.
Mixing the wet ingredients well is fine but once you have combined the wet with dry ingredients, mix until just combined. In fact, a few specks of flour is okay.
Once your cake is done, let it cool down for 5 minutes in the pan and then invert it onto a wire rack to cool completely.
Shelf life : If using water shelf life is 3 – 4 days and if you’re using dairy products like milk , yoghurt or buttermilk then the shelf life is around 4 -5 days
Acetic Agent : Dont forget to add acetic agent like lime juice or apple cider vinegar with baking soda. Adding acetic agent with baking soda helps cake to rise well
Ingredients:
▶️Cake Batter:
●250 gram all purpose flour ●80 ml vegetable oil ●1/4 cup yoghurt ●2 tbsp cocoa powder ●150 grams of sugar ●1/4 cup water ●1/2 tsp instant coffee ●1/2 tsp vanilla essence ●1/2 tsp baking powder ●1/2 tsp baking soda ●1/2 tsp lime juice ●1/4 tsp pinch of salt ●2 tsp lemon zest ●1 cup chocolate shavings
▶️Vanilla frosting :
●250 ml heavy cold whip cream ●1/2 tsp vanilla essence ●3 tbsp powdered sugar
▶️Chocolate and Coffee Frosting :
●40 ml heavy cold whip cream ●1/2 tsp instant coffee ●3 tbsp cocoa powder ●3 tsp powdered sugar
Method:
◆ In a mixing bowl, add powered sugar , oil , vanilla essence and yoghurt . Whisk it well to get the thick consistency.
◆In the same mixing bowl , seive all purpose flour (maida) , cocoa powder , salt , instant coffee , baking powder , lime juice and baking soda . Seive all this together Add water and lemon zest . Now, cut and fold this batter.
◆Grease the baking tin with butter and dust maida on it . Add the cake batter and tap the tin twice . Bake this cake at 180℃ for atleast 30 mins.
◆Make sure you cool down the cake for atleast 20 – 30 mins or else you will end up in a mess.
◆Make a sugar syrup by adding granulated sugar and water in a bowl . Leave it undisturbed for atleast 1 hour .
▶️Vanilla Frosting :
◆In a mixing bowl , add whip cream , powered sugar , vanilla essence and beat the whip cream under ice cubes till you don’t find peaks in it .
▶️Coffee & Chocolate Frosting :
In a mixing bowl , add whip cream , powered sugar , instant coffee , cocoa powder and beat the whip cream under ice cubes till you don’t find peaks in it .
◆Divide the cake with sewing thread spool or serrated knife . Add the sugar syrup on the first layer and apply coffee and chocolate frosting on that layer with the help of icing spatula.
◆Place the top layer of the cake that we divided. Add sugar syrup on it and apply vanilla frosting on top and on all the sides of the cake
◆ Garnish the cake with lemon zest and chocolate shavings / grated chocolate . Set this cake for atleast 4-5 hours in the refrigerator.
A delicious and easy soy – free alternative to standard tofu 🤤 Absolutely obsessed with my homemade chickpea tofu . This need only 4 ingredients😍 It’s so easy to make and is incredibly tasty and versatile.This one is perfect for adding to your vegan meals. You can even bake this for a crunchy texture and you can add it to your curries or soups. No more processing, it pure chickpeas. Do give this a try and start living a healthy lifestyle. It’s worth trying ❤️😍
Chickpea tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set. One of the other methods is to soak the split chickpeas, blend and use that batter.
Chickpea flour is mixed with water to form a smooth batter. The batter thickens into a thick custard like consistency which sets and can be easily sliced. I use these properties of chickpea flour in many recipes, l
Ingredients:
●1 cup chickpea flour/besan ●Salt to taste ●1/4 tsp garlic powder ●1/4 tsp turmeric ●1/4 tsp cumin or garam masala , optional ●2 cups water
Method:
◆Grease a bread pan or line with parchment and keep ready.
◆In a bowl whisk all the ingredients until there are no lumps.
◆Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat. Stir continuously. The mixture will start to get lumpy as the pan heats up (see video) and then thicken evenly and considerably. Cook for about 4 to 5 mins.
◆Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through. You can taste test the mixture at this point carefully, to ensure that there is no raw chickpea flour flavor and adjust salt if needed.
◆Pour the mixture into the prepared loaf pan or parchment and even it out using a spatula or another parchment . Let it cool, then refrigerate for atleast 2 to 3 hours
◆Remove the set slab from the refrigerator. Slice into cubes. Store in an airtight container. It stays fresh in refrigerator for about a month.
Cheesy garlic bread sticks has been one of the most requested recipe on my blog. These crispy and cheese garlic bread sticks are so amazing. This will soon become your go – to recipe for all kinds of gatherings and your pizza nights!🤤✨ For all the lazy bakers, let me tell you this is super easy to make . No need to bake anymore. Trust me, this bread sticks are worth trying . It’s so simple to make and yet so flavourful. These delicious garlic breadsticks is the perfect dish to beat those dominos style garlic bread . Grab the recipe & try it now . You’ll will thank me later for this recipe 😍💓
Garlic bread consists of bread, topped with garlic and olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled or broiled until toasted or baked in a conventional or bread oven.
Making your own thick sliced homemade garlic bread is a snap and it makes the whole kitchen smell oh-so-good!This garlic bread can be made just before serving or prepped well ahead of time and frozen.This garlic bread can be made just before serving or prepped well ahead of time and frozen
Ingredients:
Garlic Butter:
●6 tbsp finely chopped garlic ●150 gram butter (at room temperature) ●10 bread ●5 – 6 tsp peri peri masala ●1/2 cup finely chopped coriander ●1 tsp oregano ●1 tsp chilly flakes ●1. 5 cup grated cheese
◆In a mixing bowl , add butter (room temperature) , chopped coriander leaves , chopped garlic , oregano and chilly flakes. Give this a good mix . You can even melt the butter and then add to the mixing bowl.
◆Trim the edges of the bread if you want .
◆Now , apply the garlic butter on each slice evenly . Over it , add oregano , chilly flakes and handful of grated cheese (any cheese your own choice)
◆Cover the bread slice with other one. Again apply garlic butter on the top of the bread (both sides).
◆Now, cook the bread slices for about 2 mins on medium flame on each side .
◆Once cooked, sprinkle the garlic bread with peri peri masala on both the sides.
◆Cut the garlic bread into small rectangles and serve immediately.
Miss going to restaurant and devouring your favourite noodles ? 🤤😍 So here’s a simple recipe of schezwan noodles made from homemade schezwan chutney . It’s the perfect Indo – Chinese recipe to satisfy your cravings !! Schezwan noodles is very similar to Hakka noodles with the addition of schezwan sauce which makes the dish super tasty and lip – smacking 💓 Make your weekend perfect with these yummy schezwan noodles. Try out this delicious recipe and I challenge you all that you’ll forget the restaurant style noodles ! ✨😍
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves : 2
Ingredients:
● 1 tbsp oil ●1 tbsp garlic (finely chopped) ●1 tbsp ginger (finely chopped) ● 2 green chillies (crushed) ●1/2 carrot ( julienne) ●1/4 small cabbage (shredded) ●1 green capsicum (julienne) ●2 medium sized onion (vertically sliced) ●2 tbsp schezwan chutney ●1 packet of noodles ●Salt to taste ●1/2 tsp soy sauce ●1/4 tsp vinegar
HOW TO PERFECTLY BOIL NOODLES:
◆Break noodles slab into 3 to 4 pieces so that it can easily fit into the pan. Add 3 to 4 cups of water in a saucepan. Once water comes to a boil , add salt , oil and dried noodles. Cook this for about 5 – 7 mins . Stir occasionally in between.
◆Turn off the flame and transfer it to colander to drain excess water . Pour 1 – 2 cups of cold water over boiled noodles and drain again to remove excess stickiness.
Method:
1. Heat oil in a wok / pan and add finely chopped garlic , ginger and crushed green chillies . Saute this for about a minute .
2. Now add vertically sliced onion , julienne carrot , capsicum and shredded cabbage. Saute them for 2 – 3 mins on high flame.
3.Add schezwan chutney/ sauce , vinegar , soy sauce , black pepper and salt to taste .Give this a good mix
4.Now add boiled noodles. Toss them properly with all the ingredients.
5. Garnish the noodles with spring onion greens and serve immediately.
Yeh sauce nahi ……rocket hai , rocket😍 For all the lovers of Indo Chinese food , this Schezwan Sauce is nothing less than a blessing . This sauce will make you experience an explosion of flavours in your mouth . Schezwan Sauce is a spicy and pungent sauce made with dry red chillies , garlic , shallots and spices🌶️ You’ll definitely forget the store bought schezwan chutney This one is free of preservatives and food colour . Schezwan sauce can be used in fried rice , noodles or as a dipping sauce. Dip your favorite snacks in the deliciousness of Schezwan Sauce and enjoy this one with your loved ones. Grab the recipe and try this one now!! 😍💓✨
Preparation Time: 30 mins
Cooking Time: 15 mins
Serves: 250 ml
Ingredients:
●22 dried red chilies ,soaked in warm water for 30 minutes ●6 tbsp oil ●10 large garlic cloves, finely chopped ●1.5 inch ginger , finely chopped ●1 small white onion / shallots,finely chopped ●1/2 cup water + 2 tablespoons to grind the soaked red chilies ●1 tablespoon tomato paste ●1 tablespoon white vinegar ●1 teaspoon soy sauce ●1/4 teaspoon black pepper ●Salt to taste ●1 tablespoon sugar ●4 tbsp coriander roots / stems , finely chopped
Method:
◆De-seed the chillies and soak the dried red chilies in warm water for 30 minutes. Then drain the water and grind the chilies to a smooth paste using 2 to 3 tablespoons water in a blender.
◆Heat oil in a skillet on medium heat. Once the oil is hot, add the chopped garlic and ginger and saute until the raw smell goes away. You don’t want to brown them, so keep that in mind.
◆Then add the chopped onion and coriander roots . Cook it until it’s fragrant and starts smelling cooked.
◆Stir in the prepared red chili paste and cook for 1 to 2 minutes. Now add 1/2 cup water and tomato paste. Stir and cook for another minute or so.
◆Add the vinegar, soy sauce, salt , sugar and mix to combine. Cook the sauce until the oil starts separating out . This will take around 5 to 6 mins. Keep cooking until the sauce gets thick enough.
◆Season it with black pepper and cook for about a minute. Let the sauce cool completely and then store in a jar and refrigerate it. Schezwhan Sauce stays fresh for about a month in the refrigerator.
◆Enjoy the homemade schezwan sauce with your favorite snacks or add it to noodles or rice for a quick and delicious meal!
Veg Fries is one dish that people of all age love. It requires minimal ingredients to make and is super tasty and easy to make😍 Trust me , this recipe is not only delicious but will be enjoyed by all . The end result of this recipe is flavoursome To make it even healthier you can prepare it with brown rice Try out this wholesome dish now!💃🤤❤️
Preparation Time : 20 mins
Cooking Time:10 mins
Serves: 2
Ingredients:
●1 tbsp Oil ●2-3 Garlic Cloves, finely chopped ●1 inch Ginger, finely chopped ●2-3 Green Chillies, finely chopped ●1/2 cup Red Cabbage chopped ●1/4 cup Green Beans, chopped ● 3/4 cup Carrot, chopped ●2/3 cup Onion, finely chopped ●3/4 cup French beans ●1/4 tsp black pepper ●1 cup Basmati Rice, cooked ●1 tbsp red chilly sauce ●1 tbsp Soya Sauce ●1 tsp Vinegar ●Salt to taste ●Chopped Spring Onion greens, for garnishing
Method:
◆Heat oil in wok, add garlic, ginger and cook for a minute.
◆Add green chillies, and all the vegetables, cook this for another 3 – 4 minutes.
◆Add cooked rice and toss well with light hands. Cook for a minute.
◆Now add soya sauce, chilly sauce, vinegar, black pepper and salt.Give this is a good mix . Cook for another minute.
◆Add cooked rice and toss well with light hands. Cook for a minute.
◆Garnish with spring onion greens.Serve immediately.
HOW TO PERFECTLY COOK RICE FOR FRIED RICE:
◆Take basmati rice , rinse it well then add water and soak it for atleast 30 mins.
◆Boil 4 cups of water for 1 cup of rice.Once it starts boiling vigorously, add the rice.Now , add few drops of lemon juice , pinch of salt and oil.
◆Adding a few drops of lemon juice helps to prevent the rice from sticking together.
◆Oil can help prevent the rice from becoming too sticky
◆Starches also require a bit of salt to infuse flavour. These starchy foods tend to take up all of the salt and become more flavourful
◆Simmer the rice on a low flame uncovered.Cook till thy are soft enough . Drain water immediately and spread the rice it in a plate and let ti cool down.
You won’t be able to guess what it’s made with. This frosting needs only 6 ingredients and is ready in just 10 mins. It’s perfect for all kind of cakes , banana bread or cupcakes It’s light , silky kinda like a whip cream ✨💃
This frosting is MAGICAL. You don’t need any icing sugar aslo. Its dairy free and sugar free . So, you can enjoy it without any guilt this frosting was a big success . It’s not only delicious but it’s super creamy and lip -smacking. You won’t be able to resist after making this . So try this out and tag me in your stories if you love this one 💓🎈
Preparation Time: 10 mins
Chilling Time: 1 – 2 hours
Ingredients:
●90 ml coconut milk / almond milk ●3 tbsp cashew butter ●1 tsp vanilla essence ●10 dates (soaked) ●1 tbsp cacao powder ●Pinch of salt
Method:
◆Soak the dates in water . Leave it undisturbed for about 15 mins . ◆In a blender, add soaked dates , cacao powder , cashew butter , vanilla essence, coconut milk and pinch of salt. ◆Blend it well until you get a smooth and creamy texture . ◆Chill this for atleast an hour or two . ◆Apply this frosting you cakes , cupcakes or use it on any of your favorite dessert.
CASHEW BUTTER:
◆ Place the raw cashews in a blender . Blend it for a minute ◆Scrape it and start blending again . ◆Add pinch of olive oil and pinch of salt. ◆Repeat this blending procedure until you don’t get a creamy texture . Your cashew butter is ready.
THIA IS HOW THE CONSISTENCY OF CASHEW BUTTER LOOKS LIKE ⬆️
Celebrating happiness with this creamy Kesar Shrikhand in this festive season !!
Kesar Srikhand is a creamy , refreshing yoghurt-based dessert,that is so easy to make! With only 3 ingredients it has been definitely one of my favourite recipes to curb those sudden sweet cravings . Enjoy for Diwali or just as a weekend treat .💃🎉
Festive season is around the corner so what are you waiting for ? Try out this mouth – watering Kesar Shrikhand and unlock your happiness this Diwali ❤️✨
◆In a mixing bowl, add hung curd , cardamom powder and jaggery powder . Beat it with the help of hand beater.
◆Now in a motor , add saffron strands along with coconut milk . Grind it with pestle till you get nice orange – yellowish colour . Coconut milk gives a beautiful texture to this srikhand.
◆Add this to the hung curd mixture and beat it again with hand beater.
◆Chill this for atleast 2 hours . Garnish with crushed pistachios and serve .
YOU CAN CHECK HOW TO MAKE COCONUT MILK FROM SCRATCH ON MY MENU LIST OF THE WEBSITE
I’ve started to make my own coconut milk and I’ll be honest , it has changed my life. The coconut milk in my coffee is game changing . It adds such a delicious creamy flavour to any beverage . I also use this coconut milk in my smoothies , lattes , curries , coffee , tea , sauces , cake batter, etc Have you ever made your own coconut milk ? It’s so rich , creamy and super easy to make at home . Try out this plant based milk at your home and let me know in the comment section . Scroll down for some important information that you’ll should aware of . Do check that out.💁💖✨
Preparation Time : 20 mins
Serves: 350 ml
Ingredients:
●300 gram coconut pieces ●1 cup water
Method:
◆In a mixer jar , add coconut pieces and 1/2 cup water . Blend this all together .
◆Take out this mixture in a muslin cloth or nut bag . Squeeze it with your hands.
◆Repeat this same procedure thrice . Also keep adding 1/2 cup water while blending
SPEND SOME TIME TO CHECK OUT THIS IMPORTANT HACKS WHILE MAKING THIS MILK:
WHY PLANT BASED MILK IS MORE HEALTHY & NUTRITIOUS THAN ANIMAL BASED MILK ?
Cold Coffee is a bliss for coffee lovers and is one of the popular choices for many in scorching summers. Dear coffee, thank you for existing . What would I do without you ? Enjoying Sunday with this lip-smacking coffee and catching up something on Netflix .
What’s your Sunday plan ? Do try this amazing cold coffee with cream and do tag us when you try this out . Happy Sunday!!💖✨
Preparation Time: 15 mins
Serves: 2 glasses
Ingredients:
●3 tbsp Instant Coffee ●2 cups Chilled Milk ●6 scoops of Vanilla Ice-cream ●3 tbsp Sugar ●3 tbsp Chocolate Sauce ●4 Ice Cubes ●1 tbsp Warm Water ●Some Coffee powder and Whipped Cream for Garnishing
Method:
◆In a small mixing bowl, add instant coffee and warm water . Give it a good mix for upto a minute or two .
◆In a mixer jar, add chilled milk , chocolate sauce , sugar , coffee mixture , ice cubes and blend this all together
◆Now , add vanilla icecream and blend this again till its nice and frothy
◆Pour this mixture in a fancy glass .
◆ Top it up with whip cream , chocolate syrup and cocoa powder . Enjoy this delicious cold coffee
Mitsu's Food Journal 