Vegan Quiche...... a mouthwatering dish you must try at home! It's the perfect comfort food, that is a treat to make and relish with your loved ones. :) 

Ingredients:
For the crust
- 2 cups Almond flour (meal)
- 1/4 cup Olive oil
- 1/4 tsp Salt
- 1 tsp dried Thyme

For the tofu filling
- 1 block extra firm tofu (with water squeezed out) 
- Handful Fresh basil 
- Salt & pepper
- 1 tsp Tamari (or soy sauce, or liquid aminos)
- 2 tbsp Nutritional yeast

For the sauteed vegetables
- 3 -4 cloves garlic (minced) 
- Vegetables like mushrooms, greens, broccoli, etc
- 1/3 cup Onion

Preheat oven to 400 degrees. Start with preparing the crust: mix the almond flour, olive oil, salt, and thyme in a bowl, until combined. Press the resulting mixture into a lightly greased pie/cake pan, making sure it is evenly spread out and covering all of the bottom and about 1 inch of the sides. Bake the crust for about 15 minutes, or until lightly golden. 
While the crust is baking prepare the tofu filling and vegetables. For the filling, place the tofu, basil, salt & pepper, tamari sauce, and nutritional yeast in a food processor. Pulse until it is smooth and creamy, adjust the taste to your liking. Set asides in a bowl. 
Next, chop the vegetables and onions into small pieces. In a skillet, heat a bit of oil and then saute the garlic for 1 minute. Add the onions and saute for 5 minutes until they start becoming translucent. Then add the mushrooms, greens, or other vegetables, and saute until they are all just about cooked (~3-4 minutes). Turn off gas and let the veggies cool for a few minutes.
Then add the sauteed vegetables to the tofu mixture, and pour the entire filling into the baked crust. Top with an even sprinkle of vegan cheese if you would like.
Bake for 40 minutes, or until the quiche is lightly brown/set. Allow it to cool for about 10 minutes, then cut in slices and serve. Enjoy your meal!

This is a very easy and delicious recipe which can be made with those over-ripe bananas that no one wants to eat! Walnuts are a perfect match for the sweet bananas, but the nuts can be easily skipped. 

Ingredients:

• 2 cups - unbleached all-purpose flour
• 1 1/2 teaspoon - baking soda
• 1/2 teaspoon - salt
• 3/4th cup - granulated sugar
• 1/3rd cup - oil
• 1/4th cup - water
• 3 - ripe bananas - mashed
• 1 teaspoon - vanilla extract
• 1 cup - walnuts - roughly chopped

1. Preheat the oven to 350 degrees F.
2. Lightly grease 2 bread pans (8.5 x 4.5 x 2.4 inches) with oil.
3. In a medium bowl mix the flour, baking soda & salt together. Set aside.
4. In a large bowl mix the sugar & oil together with a fork. 
5. Add the water, mashed bananas & vanilla extract, mix well. 
6. Add the flour mixture and stir well, but do not over mix.
7. Stir in the chopped walnuts and fold the batter gently.
8. Pour the batter equally into the 2 greased bread pans.
9. Bake for 30 - 35 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. 
10. Cool the baked bread in the pan for 5 minutes, then remove it from the pan & let it cool on a wire rack.

A pleasant medley of fresh asparagus, leafy greens, rice and quinoa. This dish can be a great option for a quick one dish meal! 

Ingredients:

• 1 cup - Basmati Rice
• 1 cup - Quinoa
• 3 cups - Vegetable Stock or Water
• 1 bunch - Asparagus - chopped into 1 inch pieces
• 4 cups - Leafy greens (I used power greens - mix of spinach and kale) - roughly chopped
• 1 inch - Ginger - grated
• 2 tablespoons - Olive oil
• 1 teaspoon - cumin seeds
• Salt to taste
• Juice of 1 medium lemon

1. Wash the rice and quinoa together in a sieve. Drain out all the water.
2. Place the washed rice & quinoa in a 3 quart stock pot. Add 3 cups of water or vegetable stock.
3. Bring it to a boil. Lower the heat, cover the stock pot and cook the rice & quinoa mixture for 20 minutes.
4. After the rice & quinoa is cooked, lightly fluff it with a fork to separate the grains.
5. Heat the olive oil in a non-stick pan. Add cumin seeds, let them sizzle & turn medium brown in color.
6. Add the chopped asparagus & leafy greens. Saute for 5 minutes until the veggies are softened but not overcooked.
7. Add the grated ginger. Saute for 1 minute.
8. Add the cooked rice & quinoa mixture. Stir gently and mix well. Continue stirring occasionally for 4-5 minutes. Turn off the heat.
9. Add the lemon juice. Mix well.
10. Serve hot. 

Serves - 8

This is a wonderful recipe for a meatless shepherd's pie, a comforting dish especially during the cold winter months. A vegan twist on the traditional English comfort food.

Ingredients:

For the filling - 

• 2 tablespoons - Olive oil
• 2 medium - Onions
• 4 - 5 cloves - Garlic - minced
• 3 medium - Carrots - peeled and sliced
• 3 stalks - Celery - sliced
• 8 oz. - Mushrooms - sliced
• 2 medium - Tomatoes - diced
• 8 oz. - Seitan - ground (wheat gluten - vegan meat substitute)
• 1 teaspoon - Italian seasoning
• Salt & pepper - to taste

For the mashed potato crust -

•  6-8 medium - Potatoes - peeled, diced and boiled in water for 20 minutes
• 2 tablespoons -  Vegenaise (vegan mayonnaise)
• 1/2 cup - Soy / Almond Milk
• 1/2 teaspoon -  Garlic powder
  
• Salt & pepper - to taste
• 1/2 cup - Vegan Cheese (shredded) - I used the 'Follow your Heart' brand shredded mozzarella cheese

1. Preheat the oven at 400 degrees F.
2. For the filling - heat the olive oil in a pan. Add the onions and garlic. Saute for 4 - 5 minutes or until translucent.
3. Add the sliced carrots, celery, mushrooms and tomatoes. Saute and cook for 5 - 7 minutes.
4. Add the ground seitan. Stir for 3 - 4 minutes.
5. Add the Italian seasoning, salt and pepper and mix well. Simmer for another 2 - 4 minutes. Turn off the heat and set this mixture aside.
6. For the mashed potatoes crust - mash the boiled potatoes. Add the vegenaise, soy / almond milk, garlic powder, salt and pepper into the mashed potatoes. Mix well. Set aside.
7. For assembling the shepherd's pie - grease a 9 X 11 inch glass baking pan with olive oil.
8. Pour the vegetable and seitan filling into the greased baking pan. Smooth it with a spatula.
9. Spread the mashed potato layer on top. Smooth it with a spatula.
10. Sprinkle the shredded vegan cheese on top.
11. Bake the shepherd's pie in the preheated oven at 400 degrees F for about 20 minutes or until the pie is bubbling hot and the cheese is melted. 
12. Serve hot with a side salad!

Serves - 8

Pohé (sounds like Po-hay) also known as 'Poha', is a very popular Indian breakfast from my native state of Maharashtra. This quick and versatile dish is perfect when you crave for some hot, spicy, savory breakfast. I am posting this recipe on popular demand from my office co-workers. They loved Pohé when I made it for one of our potluck breakfasts at the office :)

Ingredients:

• 6 big handfuls - Thick Poha (you can buy this at the Indian grocery store. Please use 'thick poha' for this recipe. The stores also sell 'thin poha' which is used for different recipes)
• 1 big - Onion - chopped
• 3-4 / to taste - Green Chilies - chopped
• 10 - 12 - Curry leaves - roughly chopped
• 3/4 th cup - Frozen Green Peas or Frozen Kernel Corn - rinsed and drained
• 1/2 inch - Ginger root - finely grated
• 2 tablespoons - Olive oil
• 1 teaspoon - Black Mustard Seeds

• 1/2 teaspoon - Asafoetida (hing) powder

• 3/4th teaspoon - Turmeric powder
• 1/4th cup - Cilantro leaves - chopped
• Juice of 1/2 Lime
• 1 teaspoon - Sugar
• Salt - to taste

1. Place the thick poha in a sieve/strainer. Shake the sieve over the kitchen sink so that if there are any white powdery particles, they can be dusted off. 
2. Wash the thick poha in the sieve/strainer under cool running water. Drain out all the water and keep the sieve aside. The poha will absorb the moisture, become soft and puff up.
3. Chop the onions, green chilies and curry leaves. Grate the ginger and set aside.
4. Heat the oil in a deep saute pan.
5. Add the mustard seeds and let them splutter. 
6. Add the asafoetida powder, turmeric powder, chopped green chilies and curry leaves. stir for 1 minute.
7. Add the chopped onions and saute until they turn soft, light brown in color.
8. Add the grated ginger and saute for 2 minutes.
9. Add the peas/kernel corn and saute for 2 minutes.
10. Add the thick poha, salt and sugar. Mix well.
11. Turn the heat to low-medium. Cover the pan and cook the poha for 10 -12 minutes while stirring occasionally. Keeping the heat on low-medium is important to ensure that the poha stays soft and moist.
12. Add the chopped cilantro leaves and mix well.
13. Turn off the heat. Add the lime juice and mix well.
14. Serve hot.

Serves - 4

Note: Thick Poha, Curry Leaves, Black Mustard Seeds, Asafoetida and Turmeric Powder are available in the Indian grocery stores. 'Fine Sev' which is a savory snack available in the Indian grocery store can also be used for garnishing as shown in the second picture from top. The sev gives a nice crunch to the Pohé. 
As a variation along with the peas or kernel corn, you can also add chopped potatoes, cauliflower, tomatoes or peanuts. 

Pure, simple, clean eating - that's what this salad is all about. It is so yummy and full of nutrients, it's hard to believe that you can prepare and serve it in just a few minutes!! My family literally craves for this wonderful salad :)


Ingredients:

• 4 big handfuls - Baby Curly Kale leaves - cleaned, torn into bite size pieces; thick stem removed
• 10 - 12 - Cherry Tomatoes - sliced into half
• 1 medium - English Cucumber - sliced into bite size pieces
• 1/4 cup - Craisins (dried cranberries)
• 1/4 cup - Sunflower Seeds
• 1 handful - Raw Cashews (pieces) or nuts of your choice
• 2 teaspoons - Organic Coconut Oil
• 1 teaspoon - Local Organic Raw Honey
• 1/2 - lime (juice)
• 1 pinch - Salt

1. Clean the baby kale leaves, remove the thick stems (can use them later in soup recipes), tear the leaves into bite size pieces. You can also buy the baby kale leaves in bags in the salad section of your grocery store.
2. Place the baby kale in a medium size mixing bowl. Add the coconut oil, lime juice, honey and a pinch of salt. 
3. With clean fingers massage the oil, lime juice, honey and salt on the baby kale leaves for about 2 -3 minutes. The leaves should get well coated with all the above ingredients.
4. Add rest of the ingredients to the mixing bowl. 
5. Toss the salad well.
6. Serve cool.

Note:  If baby kale is unavailable, you can use other greens of your choice. Baby spinach is also a good option. 

Serves - 4

This Mock Chicken Salad / White Bean Salad is another family favorite in our home. I make this salad every weekend and use it in sandwiches or wraps for lunch. Every week, I use a different bean. My favorites are Garbanzo beans (chick peas), Navy beans and Cannellini beans (white kidney beans). This salad is very easy to make, very filling and stays well in the refrigerator in an air tight container for up to 3-4 days.

Ingredients:

• 2 cups / 15 oz. can - cooked white beans for your choice (I use organic Garbanzo beans (chick peas), Navy beans or Cannellini beans (white kidney beans)
• 2 medium - Organic Carrots - peeled and finely diced
• 2 sticks - Organic Celery - finely diced
• 1/2 small - Organic Red Onion - finely diced
• 1/2 cup - Vegan Mayonnaise (I use 'Vegenaise' / 'Just Mayo' brands. To learn more about vegan mayo, click here)
• 2 tablespoons - Nutritional Yeast Flakes (It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes nutritional yeast is fortified with vitamin B12. It's nutty, cheesy, creamy flavor makes it a great substitute for cheese.)
• Black pepper powder - 1/4 teaspoon / to taste
• Salt - to taste 

1. Place the cooked beans in a medium size mixing bowl. Mash the beans to a coarse texture with a potato masher or a fork.
2. Add all the other ingredients to the mashed beans.
3. Mix well.
4. Use the Mock Chicken Salad on sandwiches, wraps or just on a bed of lettuce!
5. Store the leftover salad (if you have any!) in the refrigerator in an air tight container.

This is one of my favorite 'go-to' recipes during busy weeknights. It's a great one dish meal which can be put together in 30 minutes. These nutritious noodles are packed with the goodness of vegetables and beans and can be made gluten free by using quinoa noodles. Kids love these noodles in their lunch boxes too!!

Ingredients:

• 8 oz / 1 box - Quinoa Spaghetti OR Eggless Noodles - cooked per package direction (al dente / firm to the bite)
• 15 oz can - Organic Black Beans - drained and rinsed (you could substitute with any beans of your choice)
• 2 small - Carrots - peeled and thinly sliced
• 1 medium - Zucchini - cut into small pieces
• 1 medium - Yellow (summer) Squash -  cut into small pieces
• 2 - Hatch Peppers (when in season) OR 1 medium - Green Bell Pepper -  cut into small pieces
• 2 cups - Green Cabbage - finely sliced
• 1 medium - Onion - sliced
• 1 1/2 inch - Ginger - minced
• 6-7 cloves - Garlic - minced
• 3 tablespoons - Organic Tamari (gluten free soy sauce)
• 2 tablespoons / to taste - Chili Garlic Sauce
• 2 + 1 tablespoons - Oil
• Salt - to taste (please check the taste before adding salt, because tamari does contain salt)

1. Cook the quinoa spaghetti / eggless noodles per the package directions (al dente / firm to the bite). Note: after straining the water out, add 1 tbspn. oil and toss the noodles so that they don't become sticky.
2. Heat 2 tbspn. oil in a nonstick wok.
3. Add the minced ginger & garlic. Saute till the raw smell goes away.
4. Add the sliced onion. Saute till it becomes transparent (3-4 minutes).
5. Add all the chopped veggies and stir well. Saute on high heat for about 4-5 minutes, till the veggies are cooked but firm to the bite.
6. Add the tamari sauce and chili garlic sauce. Stir well. 
7. Adjust the amount of salt you need, keeping in mind that tamari already contains some salt.
8. Add the cooked noodles to the seasoned veggies and mix well. Sometimes I like to cut the noodles with my kitchen scissors so they are not too long and easier to eat :)
9. Add the beans and toss well.
10. Serve hot.

Note:  you can always use the vegetables and beans of your choice, or use the vegetables that are in season. Asparagus, mushrooms, green beans, broccoli, are my other choices.

Serves 4 - 6

Refreshing mix of colorful vegetables and sprouted moong beans with a variety of flavors and textures.

Ingredients:

• English Cucumber - 1 large - chopped into bite size pieces
• Cherry Tomatoes - 10-12 - chopped into half
• Red bell pepper - 1 medium - chopped into bite size pieces
• Beet - 1 medium - peeled, cooked/steamed - chopped into bite size pieces
• Carrots - 2 medium - peeled, cooked/steamed - chopped into bite size pieces
• Sprouted Green Moong Beans - 1 cup - lightly steamed
• Lemon juice - 2 tablespoons
• Black salt - to taste (can use sea salt instead)
• Black Pepper powder - 1/2 teaspoon

1. Mix all the above ingredients.
2. Chill in the refrigerator.
3. Serve cool.

Idli, Sambar and Chutney

Uttapam and Chutney

Recipe for Idli 

Ingredients:

• Idli Rice - 4 cups
  
• Udid Dal - 1 cup
• Rice Flake (thick poha) - one handful
• Methi Seeds - 1/2 teaspoon
• Salt - 2 teaspoons
• Water - 4 1/2 (4.5) cups

1. Wash idli rice, udid dal, poha and methi seeds several times till the water runs out clear. 
2. Soak everything together in enough water for 6-8 hours/overnight. 
3. After 6-8 hours drain the water and set it aside. Do not discard the water. You have to use 4 1/2 cups of this water for grinding.
4. Add the soaked rice, udid dal, poha and methis seeds into the electric stone wet grinder or a high power grinder/blender.
5. Grind the above ingredients into a smooth batter by adding the 4 1/2 cups of water little at a time.
6. I run the electric stone wet grinder for 15 minutes at a time, then stop it for 10 minutes to cool down the motor and then run the grinder again for 15 more minutes. So it takes a total of 30 minutes for grinding with a 10 minute rest for the motor.
7. Remove the ready batter into a stainless steel stock pot. The batter should not be too thick. 
8. Add 2 teaspoons of salt and mix the batter gently with your fingers and palm for at least 5 minutes. This step is very important and do not skip it. The heat of your palm and fingers help to make the idlis very soft, light and fluffy.
9. Cover the stock pot and keep it in a warm place to allow the batter to ferment for 8 - 10 hours. The fermentation process depends on the outside temperature. In summer season the batter may ferment sooner than during winter time. 
10. Tip: During winter season - Heat the oven to 250 degrees F. Turn it off. Place the covered pot with the idli batter inside the warm oven and leave it overnight for fermentation. You can leave the oven light on and  move the pot closer to the light. The heat emitted by the oven light keeps the oven temperature warm & helps in the fermentation process. This step is not necessary during summer or when the outside temperature is warm.
11. When the batter is fermented well you will see tiny air bubbles on the surface and the batter becomes light and airy. 
12. Before making the idlis mix the batter gently with a ladle. 
13. For making idlis, grease the idli plates from the idli stand with a few drops of oil. Pour the idli batter with a ladle into the idli plates. 
14. Place 1 inch of water in a big stock pot or pressure cooker and bring it to a boil. Place the idli stand inside the stock pot or pressure cooker and place the cover. Do not place the whistle/weight on the pressure cooker as the steam needs to escape.
15. Steam the idlis in the pressure cooker/stock pot for 20 minutes.
16. After 20 minutes test with a knife tip to see if the idlis are cooked. Remove the idli stand and leave it on the counter to cool down for 5 minutes.
17. Dip a blunt knife or a spoon in water and use it to carefully remove the idlis from the idli plate. Place the ready idlis on a serving platter. Cover the idlis to keep them warm and soft.
18. Serve idlis with sambar and chutney.

Recipe for Uttapam

Usually I make uttapams with the left over idli batter. The extra idli batter can be refrigerated in an air tight container for up to 4-5 days. The consistency of the batter for making uttapams should be like pancake batter (not too thick nor too watery).

1. Heat a non stick griddle/pan on medium-high heat. Sprinkle a few drops of water on the pan. If the water drops sizzle and evaporate immediately, it means the pan is ready for making uttapams.
2. Turn the heat to medium. Put a few drops of oil on the pan. Pour one ladle full of the batter on the pan. The batter should spread by itself in a round pancake like shape. 
3. Sprinkle some finely chopped onion, green chili, carrot, cilantro leaves and a few drops of oil on the uttapam. 
4. Cover the uttapam for a few minutes so that it gets cooked.
5. Flip the uttapam on the pan once the bottom side turns golden brown in color. 
6. After a minute flip the uttapam back on the golden brown side.
7. Place it on the serving platter.
8. Serve hot with chutney and sambar.

Recipe for Sambar

Ingredients:

• Toor Dal - 1 1/2 (1.5) cups
• Onion - 1 large - chopped
• Tomato - 1 large - chopped
• Potato/Sweet Potato - 1 medium - chopped into medium cubes
• Cauliflower - 2 cups - medium size florets
• Olive oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Methi (Fenugreek) seeds - 1/4th teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1 teaspoon
• Curry leaves - 8 -10 - roughly chopped
• Home made Sambar Masala - (see recipe below) OR Store bought Sambar Masala – 4 teaspoons
• Tamarind pulp concentrate - 1 teaspoon
• Salt - to taste
• Coriander leaves - 1/2 cup - chopped

1. Add 3 cups of water to the washed toor dal, add a pinch of asafoetida and 1/4th teaspoon turmeric powder and cook the dal in a pressure cooker. If you don't want to use a pressure cooker, the dal can be cooked on the stove top with extra water added to it and stirring at regular intervals. Cooking on the stove top will take longer than cooking in a pressure cooker. Once the dal is cooked well, mash it into a smooth paste and set it aside.
2. Heat the oil in a large sauce pot. Add the mustard seeds and let them pop. Add the methi seeds, asafoetida, turmeric powder and curry leaves. Stir for a minute.
3. Add the chopped onion and stir for a few minutes. Let the onion turn into golden brown color.
4. Add the chopped tomato. Stir and cook for 3-4 minutes.
5. Add the chopped potato/sweet potato and cauliflower. Stir well.
6. Add the home made sambar masala and stir well.
7. Add 6-8 cups a water and bring it to a boil.
8. Add the cooked toor dal which has been mashed into a smooth paste. 
9. Add salt to taste and the tamarind pulp. 
10. Let the sambar simmer on low-medium heat for 10-15 minutes.
11. Adjust the water quantity to get the right consistency. The sambar should not be too thick nor too watery.
12. Garnish with chopped coriander leaves. Serve hot with fresh steamed idlis.

Tip: Various vegetables can be used in the sambar recipe such as potatoes, sweet potatoes, opo squash (dudhi), green peas, eggplant, bell peppers, etc.

Sambar Masala can be bought in the Indian grocery stores or can be made at home.
Home made Sambar Masala:

• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1 teaspoon
• Udid dal - 1 teaspoon
• Chana dal - 1 teaspoon
• Desiccated/Dry Coconut powder - 2 teaspoons
• Dry Red Chilies - 4-5
• Asafoetida - 1/4th teaspoon
• Mustard seeds - 1/4th teaspoon
• Turmeric powder - 1/4th teaspoon
• Black peppercons - 5-6
• Methi (Fenugreek) seeds - 4-5

Heat a pan and dry roast all the above ingredients for a few minutes or until they turn into a nice golden brown color and you can smell the wonderful aroma of the spices. Turn off the heat and let the spices cool for a few minutes. Dry grind them into a spice powder/sambar masala. This masala recipe proportion is enough for making the above sambar recipe.

Recipe for Chutney

Ingredients:

• Chana Dal - 1 tablespoon
• Udid Dal - 1 tablespoon
• Peanuts - 1/4 cup
• Coconut (fresh/frozen) - 1 cup
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Green chilies - 2 / to taste
• Curry leaves - 6-8 - roughly chopped
• Garlic - 1 clove (optional)
• Salt - to taste

1. Dry roast the chana dal and udid dal until they turn into golden brown color. Set it aside.
2. Heat the oil in a little pan. Add the mustard seeds and let them pop. Add the asafoetida, green chillies and curry leaves. Stir for 2-3 minutes. Turn off the heat.
3. In a grinder add the dry roasted dals, the curry leaves and green chili pieces (from step 2- leave the oil and mustard seeds aside), peanuts, coconut, garlic, salt. Add little water and grind this into a fine paste. 
4. Transfer the above ground chutney into a serving bowl. Garnish it with the oil & mustard seeds that were set aside in step 3.
5. Serve chutney with hot idlis and sambar.

Note: The above proportion for idli batter will make approximately 60 idlis and about 8-10 small uttapams.