Weeks Worth of Vegan/Vegetarian Recipes!

Heart Healthy Minestrone Soup

Pumpkin on Pumpkin Omelette

‘Cheesy’ Vegetarian Tempeh Chili

One World Cafe’s Twist: Green Peanut Butter Protein Smoothie 

Avocado Chocolate Protein Smoothie

Vegan Quinoa Tempeh Stir-fry

Vegan Mung Bean Salad

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Oh The Variety of Recipes :)

Vegan Healthy Pumpkin Muffins!

Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Salad 

Vegan Red Quinoa Chickpea Protein Bowl

Sweet Treats & Easy Indian Recipes

Methi Thepla (Indian Fenugreek Flatbreads)

Quinoa Dosas (Indian Crepes Made Healthy)

Banana Bread Chocolate Chip Muffins (Trader Joe’s)

Cinnamon Coffee Crumb Cake (Trader Joe’s)

Pumpkin Spiced Pepper Stuffed Tofu Scramble

Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!

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The Recipe

Yields 1 serving

1/5th block of extra-firm tofu

1 cup broccoli, chopped

1/2 cup shredded carrots

1/2 large green bell pepper

1/2 cup mushrooms, diced

1 tsp olive oil

1/2 tsp black pepper

1 tsp pumpkin spice

1/2 tsp cinnamon powder

1/2 tsp cumin seeds

 

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Directions

1. Stir-fry all of the tofu and vegetables together. Spice them up!

 

2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.

 

Recipes on Recipes!!

Ah, I have so many recipes that I have made in the past two weeks at college, but never had time to upload them yet so here is a myriad of recipes 🙂 I hope you enjoy! I’ll be baking a few different things this weekend as well so look out for those. 

Vegan Lemony Raw Quinoa Edamame Salad for Two

Vegan Watermelon Celery Juice

Perfectly Chewy Chocolate Chip Cookies

Quinoa Oat Green Khakhra (Indian Thin Crackers) & First College Breakfast!

Before I headed out to college, my mom and I had made a Quinoa Oat Green Roti (Indian flatbread). There’s this other famous Indian snack called khakhra that is basically a thin Indian cracker – crunchy and savory! One morning, my mom tried roasting the green roti on the stovetop for a little bit longer than needed for roti and it become hard and crunchy, just like khakhra! It is a really thin cracker, which makes it ideal for any one to enjoy on-the-go as well. So, if you want a healthier version of a cracker with some hearty leafy greens added, check out this recipe for Quinoa Oat Green Roti here and simply roast the dough after rolling it for about 5-7 minutes longer till it becomes harder and crunchy. Enjoy with anything; culturally, this snack is enjoyed in the morning with tea or for a snack in the afternoon!

look how thin!

Next, for a yummy recipe! I just moved into college successfully – very tiring process and it rained thanks to that silly hurricane, but everything is good now thankfully! For breakfast this morning, I decided to try out Shiloh Farm’s Oat Bran that I had recently discovered in my local health food store. It’s a hearty breakfast since oat bran is filled with fiber and protein – one serving has a whooping 8g protein and 7g fiber! It’s a healthy and delicious way to start off your day and you can top the oat bran off with literally anything, just like oatmeal! I choose some apple slices, cinnamon powder, and flaxseeds. Feel free to play around with yours – you can add nuts, fruit, dried fruit, brown sugar, nut butters, milk, chocolate chips, etc!

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The Recipe

Yields 1 Serving

1/3 cup oat bran

1/2 cup almond milk (optional)

1 cup water

1 tsp cinnamon powder

1 tbsp flaxseed, ground

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Directions

1. On the stovetop, cook your oat bran in water till the water starts to evaporate and the oat bran becomes like porridge. Add your milk if you wish and let it cook for about another minute till the milk and oat bran start to bubble a little to the consistency you wish. Stir frequently.

2. Pour the oat bran into a bowl. Top with your desired add-ins and enjoy warm! If it is too hot for you to eat, place in the freezer for a few minutes and then enjoy.

AH so many food recipes!

Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures 🙂

Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.

look how gigantic that is!

Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!

Vegan Moong Dal Dhokla (Indian Steamed Bite-sized Cakes)

Vegan Pumpkin Zucchini Chia Bread (No Oil & No Added Sugar!)

Chocolate Chip Zucchini Bread

Homemade Squash Handvo (Indian Spice Cake)

Homemade Cinnamon Applesauce (no added sugar)

My mom and I made some homemade applesauce for me to take to college next week! It’s so delicious – fresh and tastes just like cinnamon apples. We didn’t add any extra sugar, salt, or excess lemon juice. Each serving is ~ 90 calories, 0g fat, 22g carbs, 2g fiber, 17g sugar, 1g protein. I used it to bake some cookies too as a replacement to oil and butter and it worked perfectly! The applesauce has the perfect amount of natural sweetness, so delicious. You should make yourself a batch and freeze it for longterm use! It’s delicious to eat during the winter time or when you’re sick. It’s also a very delicious dessert!!

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The Recipe

Yields ~ 5 cups of sauce (~ 8 – 10 servings)

Serving Size: 1/2 cup

7 large apples (I used large Gala apples)

6 large cinnamon sticks

7 tbsp lemon juice

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Directions

1. Slice all of the apples and remove the cores.

2. Blend together all of the apples with about 1/4 cup water. You definitely don’t want to use more or your sauce will become very thin so try to use a very strong blender.

3. Heat the apple puree on the stove top in a large pot. Throw in the cinnamon sticks (I broke mine in halves) and the lemon juice. Heat for about 15 – 20 minutes till all of the water has boiled. You will see the apple puree bubble and the applesauce will get thicker. Stir frequently.

stir!

finished applesauce – yum

4. Let the applesauce cool then store into an air tight container. It will remain fresh for a while actually – you can refrigerate it for about a week or freeze it for about a year!

On-the-Go Antioxidant Trail Mix & Hearty Green Stew “Chili”

For my snack today, I made a delicious trail mix that was quick to put together. I threw in some goji berries to make it high in antioxidants and the blend of almonds and walnuts made the trail mix high in polyunsaturated and monounsaturated fat! It’s a perfect pre or post workout snack or even just when you are a little hungry.

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The Recipe: Antioxidant Trail Mix

Yields 1 serving

10 almonds

30 semisweet chocolate chips (~ 1 tbsp)

5 walnut halves, cut into smaller pieces if you want

1 tbsp goji berries

On a side note, the green roti that I posted a few hours ago ended up getting accepted by Tastespotting.com! I was so excited and happy 🙂 Check it out if you get a chance. Also, for dinner, we made a hearty green stew “chili”! 

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The Recipe: Green Stew “Chili”

Yields 4 – 6 servings

2 cups cooked kidney beans

2 cups kale

3 large celery stalks

2 carrots

2 medium tomatoes

1 tbsp seaweed kelp

1 cup broccoli

1/2 bell pepper any color

1 tbsp garlic powder

1 tbsp olive oil

1 tsp turmeric powder

1 tbsp cumin seeds

1 tsp black pepper

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Directions: Green Stew “Chili”

1. Blend together the bell pepper, kale, and broccoli to make a heavy stew gravy. 

2. Pour the kidney beans in with the gravy in a large pot. Let it bubble for a while and cook.

3. Cut all of the other vegetables and throw them into the pot when you start to see the bubbling occur. Sprinkle in all the spices as well and mix thoroughly. Allow the stew “chili” to cook for about 10 minutes. Serve warm! Enjoy alone, with some bread, or tortilla chips.

Quinoa Oat Green Roti (Indian Flatbread)

For lunch today, my mom and I experimented with making a healthier version to the Indian favorite, roti. Roti is basically a thin, Indian flatbread, typically made out of white or whole wheat flour. We wanted it to be made out homemade flour (so unrefined) and out of our favorite whole grains (oats and quinoa). Moreover, we thought of making them with a little vegetable so we made a green spinach puree and it turned out to make delicious green rotis! You can’t even taste the difference, the rotis taste just like your atypical bread or tortilla yet they are so much healthier! Rotis are perfect to eat with any dish or as a snack – you can dip it into yogurt, hummus, or any other dips or you can enjoy it with your main entrees like lentils, soup, vegetables, etc. For non-Indians, you can easily replace rotis for your daily serving of bread! It tastes good with literally anything 🙂

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The Recipe

Yields 10 – 12 servings

Serving Size: ~ 5 – 6″ thin roti

1/3 cup quinoa

1/3 cup gluten-free oats

3 tbsp seaweed

3/4 cup spinach puree

1/2 tsp salt

1/2 tsp hing powder (optional)

1 tsp olive oil

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Directions

1. Blend together the seaweed, quinoa, and oats to make a flour. 

2. Blend ~4 cups of raw spinach leaves to make a puree. Add a little water if needed. If you make any extras, you can freeze the puree and it will remain fresh for several months!

3. Mix together the flour, the spinach puree, and the spices. Start kneading the dough, add a little water if needed to make the flour stick together. Continue kneading until it is a smooth dough. Break the dough into ~ 10 – 12 evenly sized balls (about the size of a lemon).

4. Using a roller, roll out the balls into thin circles (like tortillas). Dust a little flour onto both sides of the roti to help it stretch better. Be sure to roll gently because the flour is very fragile and will break into pieces easily.

5. On a skillet, heat the roti. Add a little olive oil. Once the roti starts to “poof” up or bubble, flip it over. Add a little oil to the other side if you want. Cook the roti on both sides by flipping over until you see brown spots forming.

i chose this picture to show you how it tears – don’t worry if you get a little hole, it will still cook

 

6. Serve warm with any dish or enjoy simply with yogurt.