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

A favorite hearty snack with burst of flavors! The vegan cheese melts beautifully to tie up this supreme dish :)

Ingredients:

• Tortilla chips 
• Black beans - cooked; seasoned with cumin powder, garam masala and/or any other seasoning of your choice
• Red kidney beans - cooked; seasoned with cumin powder, garam masala and/or any other seasoning of your choice
• Onion - finely chopped
• Cilantro - finely chopped
• Paprika/red chili powder - to taste (optional)
• Vegan Cheese (shredded) - I use these brands -  'Follow your Heart' (fiesta blend or cheddar) or 'Daiya' (cheddar or pepper jack style shreds)

1. Preheat the oven at 400 degrees F. 
2. Place aluminum foil on a cookie sheet.
3. Spread tortilla chips on the cookie sheet.
4. Spread the beans, onion and cilantro on the tortilla chips.
5. Sprinkle paprika.
6. Sprinkle shredded vegan cheese.
7. Bake at 400 degrees for 15-20 minutes or until the cheese melts.
8. Serve hot.

Note:  this is a very versatile recipe. The proportions of all the above ingredients can be adjusted according to your choice. You can substitute or add any ingredient. Other topping options are sliced olives, scallions (green onions), tomatoes, pickled jalapeno slices.

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

Juicing is one of the best health habits you can incorporate in your daily routine. Raw juice made with fresh organic fruits and vegetables helps your body with the absorption of micronutrients like vitamins, minerals, phytochemicals and enzymes. It gives you a natural energy boost in about 20 minutes, as the juice is already in an easily digestible form. Juicing is an easy way to get the daily recommended amount of fruits and vegetables in your diet. It also promotes weight loss, boosts your immune system and gives a glow to your skin!!
Making a small investment in a high quality power juicer is well worth it.

Note - I use more vegetables and less fruits, to keep the amount of (natural) sugar in check. Also,  preferably  buy all organic ingredients. You can experiment with various combinations depending on your family's preference and availability of seasonal fruits and vegetables.

• 1 large - Apple
• 1 medium - Orange (optional) - peel the thick orange cover, but leave the soft whitish skin inside
• 1/2 large - Cucumber
• 2 large - carrots
• 2 stalks - Celery
• 1/2 medium - Beet
• 4 - 5 Stalks - Beet Greens OR any other Dark Greens
• 1/2 large - Lime
• 1 inch piece - Ginger

1. Use a high quality power juicer to extract juice from all the above fruits and vegetables.
2. Serve / drink immediately.

Serves - 2 

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. 

Decadent, creamy, silky smooth chocolate fondue with fresh fruits and eggless vegan cake is always a big hit, when it comes to making a dessert that is loved by all !! Special thanks to my dear friend Ritu for introducing me to this wonderful 'go to' recipe :)

Ingredients:

• 2 bags - 12 oz. Semi Sweet Chocolate Chips (I use 'Ghirardelli' premium baking chocolate chips)
• 1 1/2 cups or as needed (just enough to immerse the chocolate chips) - Unsweetened Plain Almond Milk
• Variety of fresh fruits for dipping - Bananas, Cantalope, Strawberries, Honey Dew, any other fruits of your choice
• Eggless vegan cake - optional

1. This recipe is made in a 1 1/2 - 2 quarts crock pot. Place the semi sweet chocolate chips in the crock pot. 
2. Add the unsweetened plain almond milk into the crock pot, just enough to immerse the chocolate chips.
3. Keep the crock pot on 'high' setting for approximately 2 hours. Initially keep stirring every 10-15 minutes until the chocolate chips melt completely. Let the mixture come to a boil.
4. Turn the setting down to 'low' after about 2 hours, when the fondue starts to boil, stirring occasionally.
5. Serve hot fondue with fresh fruits and eggless vegan cake. Enjoy!

Serves: this quantity is enough for about 20-25 people.

Try this quick one dish meal when you are in a time crunch. The mushrooms, spinach, corn and rice come together so well, as if the combination was just meant to be! Great idea for the kids' lunch boxes or even for a weekend brunch :)

Ingredients:

• 1 cup - Basmati Rice
• 3/4th cup - Mushrooms - sliced
• 2 big handfuls - Baby Spinach - roughly chopped
• 1/2 cup - Kernel Corn
• 1 medium - Onion - chopped
• 1 inch - Cinnamon Stick
• 5-6 - Black Peppercorns
• 2 - Cloves
• 2 - Whole Green Cardamom
• 1 teaspoon - Garam Masala powder
• 2 tablespoons - Olive Oil
• Salt - to taste

1. Wash the Basmati Rice 2-3 times under running water. Drain all the water and keep the washed rice aside for 30 minutes.
2. In a non-stick or heavy  base sauce pan heat the oil. Add the cinnamon stick, black pepper corns, cloves and cardamom. 
3. When the spices begin to splutter, add the chopped onions. Stir well and and cook till the onions are translucent and the raw smell is gone.
4. Add the sliced mushrooms. Saute and cook till they change color, turn soft and shrink a little.
5. Add the chopped spinach and kernel corn. Saute and cook for 4-5 minutes.
6. Add the Garam Masala and stir well.
7. Add the washed Basmati rice and salt to taste.
8. Add 2 cups water and stir well.
9. Bring the water to a rolling boil.
10. Turn the heat to low and cover the sauce pan. Cook the rice on low heat for 15 minutes. Do not open the lid while the rice is cooking.
11. Turn off the heat after 15 minutes. Keep the lid on for another 5 minutes.
12. Open the lid and fluff up the cooked rice with a fork. Serve hot!

Serves - 4

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.