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


Pumpkin Spiced Tofu Scramble w/ Carrot Fennel Quinoa


The Recipe

Yields 2 – 3 Servings

1 cup quinoa

2 1/2 cups water

3 tbsp fennel seeds

1 cups shredded carrots

2 1/5th blocks of extra-firm tofu

1 cup bok choy leaflets

1 cup eggplant, diced

1 cup mushrooms, diced

1 small onion, diced

1 tbsp turmeric powder

1 tsp garlic powder

3 tsp extra-virgin olive oil

2 tbsp pumpkin spice

1 tsp ginger powder



1. Cook the quinoa in the water. Throw in the carrots and the fennel seeds and allow them to cook with the quinoa.

2. Throw all the vegetables and spices onto a saucepan and drizzle with olive oil. 

3. Cook till the bok choy has simmered down and the tofu is a little crispy.

4. Enjoy warm by first laying a bed of quinoa into your bowl.

5. Then, top with the tofu scramble and enjoy together! yumm fall pumpkin spice 🙂

Almond Hemp Pumpkin Apple Ginger Breakfast Protein Bowl


The Recipe

Yields 1 serving

1 cup unsweetened almond or soy milk

2 tbsp hemp seeds

2 tbsp pumpkin seeds, broken into smaller pieces

1 medium apple, diced

2 tsp pumpkin spice

1 tsp ginger powder



1. Mix everything together in a bowl and eat right away before the apples get soggy – eat cold. You can microwave it to make it a little warm if you want, but I didn’t try this so I can’t vouch for the taste (the apples will definitely get softer if you microwave it).

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!!


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




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.


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)

Edamame, Okra, Pumpkin Stew


The Recipe

Yields 1 Serving

Serving Size: 3 cups of soup

1 cup vegetable broth

1 cup raw pumpkin

1/2 okra, sliced

1/2 edamame, shelled

2 tbsp seaweed kelp, raw or dried

1 tbsp ground flaxseed

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tsp turmeric powder

1/4 tsp salt

all of the vegetables and spices

Steamed Pumpkin and Greens w/ Indian Spices

For dinner today, I wasn’t too hungry and was craving some delicious pumpkin. You may not know this, but pumpkin is actually a very nutritious vegetable in addition to its pumpkin seeds. There are many minerals and vitamins, not to mention fiber, in just one cup of pumpkin – and it’s really calorie dense so it’s perfect for any dish. Tonight, I made some steamed pumpkin and greens as a side dish. They were healthy, delicious, and quick to make – perfect! I used a simple blend of spices because I wanted to keep my dinner light, but I have listed a few other optional spices you can add if you like! I chose spinach as my leafy green, but in addition, I chose to cook some bitter gourd, which is a famous vegetable in Indian dishes. Now, the side note to this is that bitter gourd is, like its name, bitter – very bitter. So, if you don’t like bitter things, definitely use the additional spices I recommended because you won’t enjoy this side dish otherwise. However, don’t be afraid to try it because bitter gourd is considered one of the top three healthiest vegetables because it is calorie dense and packed with so much fiber and healthy carbohydrates! Let me know how you like it – enjoy yummy pumpkin and bitter gourd 🙂


The Recipe

Yields 1 Serving

Serving Size: 1 bowl

1 cup pumpkin, chopped

1 cup raw spinach leaves

1 cup bitter gourd, diced

1 tsp lemon zest (optional)

1 tbsp olive oil

1/2 tsp salt and pepper for taste (optional if needed)

1/2 tsp garlic powder or 1 tsp freshly grated garlic

1 tbsp sesame seeds

1 tsp – 1 tbsp cumin seeds

1 tsp turmeric powder

1 chunk of jaggery or 1 tsp brown sugar (this is especially for those who don’t enjoy bitter things – the jaggery/brown sugar will evenly balance out the bitterness so you can enjoy the vegetables without the bitter back-taste)



1. Place all of your cut vegetables into a pot and cook with the olive oil and spices. Enjoy!

Eggless Whole Grain Pumpkin Chia Walnut Bread

My grandma is a lacto-vegetarian, meaning she eats dairy but no eggs. So, for her anniversary, I decided to make her a delicious pumpkin walnut bread. I wanted it to be more on the healthier side so I chose whole grain flours (whole wheat and quinoa) and added chia seeds to give the bread a boost of omega-3 acids. The recipe was really easy and the pumpkin was fresh so the bread tasted moist and delicious. The walnuts added a nice crunchy flavor to both the inside of the bread and the top (I had sprinkled a handful on top instead of using a glaze). Moreover, I thought the raisins added some natural sweetness to the bread and that is why I chose to use less brown sugar in the recipe. I hope you enjoy the recipe and can maybe even make it for your grandma!


The Recipe

Yields exactly 9-10 Servings

Serving Size: 1 slice of bread


1 cup whole wheat flour

1/2 cup quinoa flour (I took 1/2 cup of uncooked quinoa and blended it in my BlendTec)

1/2 cup brown sugar (you can use 3/4 cup depending on your sweetness desire)

1 tsp baking powder

1 tsp baking soda

1 pinch of salt

1 tsp cinnamon powder

1.5 cup walnut halves crushed into smaller pieces

1 cup seedless raisins

50g Chia Seed (optional)


2 cups pumpkin puree (you can either use canned pumpkin or blend fresh pumpkin)

3 tbsp yogurt (I used greek yogurt 0% fat – if vegan, you can substitute in any vegan yogurt, use pumpkin puree so no blending needed, or simply use a little water to help puree the pumpkin but make sure not to add too much water or your cake will turn out too moist)

5 tsp olive oil

** You can replace the add-ins (walnuts and raisins) with whatever you want. Other delicious pairings are walnuts + chocolate chips, raisins + chocolate chips, and pumpkin seeds + chocolate chips. Feel free to use whichever you prefer.



1. Preheat oven to 350 F.

2. Mix the following dry ingredients in a bowl – whole wheat flour, quinoa flour, baking soda, baking powder, cinnamon powder, salt, chia seeds, and brown sugar.

3. Using a blender, blend fresh pumpkin and the yogurt together (if you are using canned pumpkin puree, then simply mix in a bowl).

4. Mix in the oil into the pumpkin batter until evenly stirred.

5. Pour the wet ingredients (pumpkin puree, yogurt, oil) into the dry ingredients and mix well.

6. Carefully fold in the raisins and walnuts. Leave a handful of the walnuts on the side.

7. Spray a bread pan with PAM and pour the batter into the tin. Use the remaining walnuts to sprinkle the top.

8. Bake for 25-30 minutes, and check to see if the bread has fully cooked using a toothpick.

9. Cool for about 30 minutes on the side and then cut into desired slices.