Tag: Vegan

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Avocado Wedges with Sriracha Crema

⁄Crunchy on the outside, creamy and buttery on the inside, these avocado wedges are the perfect snack.  They are remarkably tasty, easy to make, and impressed my 5 and 4 year olds.  Honestly though, anything that is breaded and fried is an automatic win in my book.  I’ve had these in tacos too and seriously, they are delicious.

HOW DO I CHOOSE THE RIGHT AVOCADO FOR THIS RECIPE?
Personally, I like to use avocados that have just turned ripe.  They’re still a little firm but ripe enough to be creamy when eaten.  A good scale to use is if they are good enough to use for Guacamole then they are too soft to use for these wedges.  You don’t want the wedges to melt and loose structure because they are too ripe.

AIR FRYER vs BAKING
I used an air fryer for this recipe because it gives the crispy exterior that you would see when deep frying.  If you don’t have an air fryer, baking is just as good but beware that it will take a little longer to cook them.  I have given instructions for both in the recipe card.

ARE THESE HEALTHY IF THEY’RE FRIED?
Yes they are because they’re air fried!  And avocados are definitely healthier than traditional potato wedges.  Don’t get me wrong, I love potatoes in all its many glorious forms but I do love a healthy alternative any day.  Here are some of the many nutritional benefits to these Avocado Fries:

  • Provides about 5 gm protein per serving
  • Almost ¼ of your DRI Fiber
  • About a third of your Folic Acid DRI
  • Almost ¼ Vit. K requirements
  • Great source of potassium, phosphorous, Vit. A, and Vit. B6

So what are you waiting for?!  Try these incredibly delicious Avocado Fries and fall in love with a new way of eating fries!

Avocado Wedges with Sriracha Crema

Avocado Wedges with Sriracha Crema
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Sapna
January 23, 2021
by Sapna
Category Appetizers
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Ingredients

  • 2 large avocados
  • ¼ c flour
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • ½ c milk
  • 1 c panko bread crumbs
  • non stick cooking spray

For the Sriracha dipping sauce:

  • 1/2 c yogurt, plain, lowfat
  • 2-3 Tbsp Sriracha sauce depending on your spice level
  • pinch of salt

Instructions

  1. Preheat Air Fryer by running it on 350 degrees for 3 minutes.
  2. Slice the avocados in half and peel them. Then slice each half into about 4-5 slices.
  3. In a bowl, combine the panko bread crumbs with garlic powder, cumin, cayenne, paprika, salt and pepper. Mix well.
  4. Dip the avocado slices in the flour, then the milk, then the seasoned bread crumbs.
  5. Place in a plate as you are done breading them. Before transferring to the air fryer, spray lightly with cooking spray.
  6. Transfer in a single layer to the Air Fryer and cook at 350 degrees for 8-10 minutes.

For the Sriracha Dipping Sauce:

  1. Whip the yogurt until it is smooth and creamy.
  2. Add in the Sriracha and salt and mix well.
  3. Enjoy with your Avocado Fries

Notes

**For oven baked fries:
Preheat oven to 350 degrees.  Follow the instructions above then bake for 12 minutes, flipping them halfway through cooking time.  


Tags

15 minute meals,
Appetizers,
Avocado,
Avocado Fries,
Healthy,
Kid Friendly,
party food,
Protein,
Quick and Easy,
Snack,
Vegan,
vegetarian
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Sapna1 Comment

Avocado Banana Smoothie

**This recipe was originally posted Oct. 2015 and updated Jan. 202**

I first had this smoothie when I was single in San Francisco living with one of my favorite roommates, Mamta.  It actually originated from her when she made it post workout.  I had it and fell in love instantly (though I did think she was a bit crazy for putting an avocado in a smoothie, now I think I was crazy for thinking that!).

This smoothie is a perfect post workout, morning breakfast, or afternoon snack option.  It’s filled with energy and protein (a little over 13 gm!), and plenty of macro and micronutrients.  And what a healthier alternative to a glass of juice that is probably more heavy on the sugar.

Since first having Mamta’s smoothie, I’ve made it countless times, adjusting the ratios and slightly changing the original recipe to suit my taste.  I don’t use any sweeteners in this smoothie.  Instead, I save my extremely ripe bananas and use them to naturally sweeten this drink.  If you don’t have a ripe banana, feel free to add 1-2 tsp of maple syrup or honey.

I really hope you enjoy this as much as I do!

From my kitchen to yours, I hope you enjoy this Avocado Banana Smoothie!

Avocado Banana Shake

Avocado Banana Shake
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Sapna
January 22, 2021
by Sapna
Category Beverages
Persons
2
Serving Size
1 8oz glass
Prep Time
2 minutes
Total Time
2 minutes

Ingredients

  • 1 avocado
  • 1 banana, ripe
  • 1/3 c walnuts
  • 1 1/2 c Almond milk, or any milk of your choosing

Instructions

  1. Add all of the ingredients into a blender and blend on high until smooth and creamy, about 2 minutes.
  2. Transfer to glasses and enjoy!

Tags

Avocado,
Banana,
Gluten Free,
Green,
Healthy,
Paleo,
Shake,
Smoothie,
Vegan,
vegetarian,
Walnuts
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Sapna5 Comments

Almond Cacao Energy Bites

Since making my New Year’s Resolution to eat healthier this year, I have significantly cut down on snacking, especially on fried foods or foods that are calorie dense but not necessarily nutrient dense.  But I do love snacking and therein lies the problem of how will I curb my cravings for the sweets and carbs that I so love.  In this quest to eat healthier, I decided I could not forgo my beloved snacks and therefore started a mission to create my own healthier ones.

Recently I posted the Almond Butter Breakfast Bars recipe to help me get a good start to my day and I’ve realized that I love incorporating almond flour into my recipes.  These Almond Cacao Energy Bites are a perfect balance of cacao powder, almond flour, and dates.  The cacao powder provides the perfect balance of chocolate and nutrition as it’s filled with antioxidants and magnesium!

The almond flour of course provides protein and a nutty flavor that balances out the sweetness in these bites.  The dates also add quite a bit of sweetness to these bites and are known to have a high sugar content but are fairly low on the glycemic index and have a high fiber content.  These energy bites are the perfect way to satisfy my sweet tooth and stay healthy.  Try them out for yourself and you will love them just as much as I do.

From my kitchen to yours, enjoy these delicious Almond Cacao Energy Bites!

Almond Cacao Energy Bites

Almond Cacao Energy Bites
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Sapna
January 19, 2021
by Sapna
Category Dessert
Serving Size
2 bites
Prep Time
2 minutes
Cook Time
3 minutes
Total Time
5 minutes

Ingredients

  • 1/4 c cacao powder
  • 2 c almond flour
  • 1 1/2 c pitted dates
  • 1 tsp vanilla extract
  • 3/4 c shredded coconut
  • 3 Tbsp Almond Milk

Instructions

  1. In a food processor, combine cacao powder, dates, almond flour, coconut, and vanilla extract. Pulse for 1-2 minutes until a soft dough has formed.
  2. Add in the Almond Milk and process the mixture until a firm dough forms.
  3. Remove from the food processor and roll into 1" balls.

Notes

**I store these bites at room temp and they keep for up to 1 week on the countertop.  They keep well in the fridge for up to 2 weeks.

Tags

almonds,
Diabetic Friendly,
Fiber,
Gluten Free,
Healthy,
Paleo,
Sweet,
Vegan,
Whole30
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Sapna1 Comment

Middle Eastern Vegan Protein Bowl

Looking for a healthy way to get protein without compromising flavor?  Well, you’ve come to the right place.  This Vegan Protein Bowl has hints of spicy, tangy, herby, and definitely brings a Middle Eastern vibe in each bite!

Simple to make and ready in just 30 minutes, you have got to try this delicious bowl.  So let me tell you a little bit about the ingredients I chose.  For my grain, I used quinoa because it packs more of a protein punch but you can definitely use any other grain.  Bulgur or Farro would be excellent substitutes to keep in line with the Middle Eastern food theme.

For added protein and crunch, I used garbanzo beans.  I love snacking on these so I actually made double the amount and the girls ended up eating most of them!

As to the veggies, I used a few different ones as I wanted to get the colors in.  To give it some warmth, I roasted the cauliflower with the garbanzos and to keep a cool factor, I made a salad of tomatoes, avocados, cucumbers, and fresh herbs.

So it’s not just what ingredients I use but how much nutrition this delicious bowl provides.  In addition to almost 20 gm of protein, you are also getting:

  • Half of your daily recommended intake (DRI) of Fiber
  • 40% of DRI Iron
  • More than the recommended intake of Folic Acid
  • Meeting at least 20-50% of most of your Vitamins and Minerals DRI

The best part of making this recipe is that even though there are several different steps and techniques, you can multitask and get them all done at once without chaos in the kitchen!   Roast your veggies, while your quinoa cooks and you are making the Avocado Salsa!  So simple and easy!

Last but not least, I added a hummus dressing to pull it altogether.  I love making my own dressings and there is no way I would leave one out of a bowl this delicious.  And to be honest, I really think the hummus dressing really marries all the flavors together so perfectly.  So what are you waiting for?!  Try this recipe out and let me know what you think.  Leave a comment below, give it a star rating, or tag me on Facebook or Instagram!

From my kitchen to yours, I really hope you enjoy this delicious Middle Eastern Vegan Protein Bowl!

Middle Eastern Vegan Protein Bowl

Middle Eastern Vegan Protein Bowl
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Sapna
January 6, 2021
by Sapna
Category Vegetarian
Persons
4
Serving Size
1 Bowl
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Ingredients

  • 1 c quinoa, rinsed
  • 2 c water
  • 1 14-oz can chickpeas, rinsed and drained
  • 2 c cauliflower florets
  • 3 tbsp olive oil, divided
  • 1 c cherry tomatoes, quartered
  • 2 Persian cucumbers, chopped
  • 1 avocado, chopped
  • 1/2 red onion, chopped
  • 1/4 c fresh parsley, finely chopped
  • 1/4 c fresh mint, finely chopped
  • 1 lemon, half juiced and the other half cut in wedges
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 1/2 tsp salt, divided
  • 2 tsp black pepper, divided
  • 1/2 tsp turmeric
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground ginger

For the Hummus dressing:

  • 1/2 c garlic hummus
  • 1 Tbsp dijon mustard
  • 1/2 lemon, juiced
  • 2 Tbsp water

Instructions

  1. Preheat oven to 400 degrees F.
  2. Make your spice blend by combining cumin, paprika, 1 tsp salt, 1 tsp black pepper, turmeric, cayenne pepper, garlic powder, onion powder, and ginger in a bowl. Mix well to make sure all the spices are well incorporated. Set Aside.
  3. In a bowl, add cauliflower, 1 Tbsp Olive Oil and half of the spice blend. Toss well to make sure all of the florets are coated evenly. Transfer to one side of a baking sheet lined with a silicone mate or parchment paper.
  4. In the same bowl, add the garbanzo beans, 1 Tbsp Olive Oil, and the remaining half of the spice blend. Toss well to make sure all of the beans are coated evenly. Transfer to the other side of the same baking sheet used for the cauliflower. Bake for 30 minutes.
  5. Meanwhile, in a medium sized saucepan, combine the water, 1/2 tsp salt, and rinsed quinoa. Bring to a boil on high heat, then lower the heat to medium high and cook for 15 minutes or until the water has evaporated. Remove from heat and cover to steam.
  6. While the quinoa is cooking, in a bowl, combine tomatoes, cucumbers, avocado, red onions, parsley, and mint. Add to this the remaining 1 Tbsp of Olive Oil, juice of half a lemon, the remaining 1 tsp salt, and remaining 1 tsp black pepper. Toss well to combine. Set aside.
  7. For the hummus dressing, in an air tight jar, combine the hummus, dijon mustard, lemon juice and water. Seal the lid and shake vigorously to combine. If you prefer a thinner dressing, add water 1 Tbsp at a time and shake until you have your desired consistency.

To assemble:

  1. Divide the quinoa evenly into 4 bowls. Add about 1 cup of the avocado salsa, 1/4 of the cauliflower and 1/4 of the garbanzos in each bowl. Top off with the hummus dressing.
  2. Serve warm!

Tags

Clean Eating,
Eat a Rainbow,
Gluten Free,
Healthy,
Kid Friendly,
Middle Eastern flavors,
Protein,
Quick and Easy,
Vegan,
vegetarian,
weeknight meals
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21 Healthy Recipes to Kick Start the New Year

The holidays this year have been as non-traditional as possible but that hasn’t kept many of us from cooking and baking our favorite foods.  I have definitely been doing my share of baking, cooking and eating massive amounts of desserts, drinks, and carbs.  As always, this leads me to making New Year’s resolutions which have standards that are set too high.  Instead of setting impossible standards and going on an extreme diet, one of my resolutions is to eat healthy, nutrient dense foods.  Less processed, more home made where I can control the ingredients, especially the salt and sugar.

To help “reboot” our bodies and cleanse it of the all the heavy (and mostly unhealthy) foods eaten over the holidays, I’ve compiled a list of 21 Healthy Recipes to Kick Start the New Year.  It is my sincere hope that this list will help you eat healthier without having to sacrifice great taste.  Welcome to 2021 everyone!

Breakfast Oat Muffins

An easy make ahead, these delicious oat muffins are versatile and fun to make with kids.  Grab one on your way to work, school, or your home office!

Almond Coconut Porridge

A delicious porridge that you can make ahead the night before and add so many healthy toppings to, this Almond Coconut Porridge is the perfect healthy start to your day!

Apple Pie Oatmeal

Steel cut oats cooked with apples and cinnamon to give you a creamy apple pie taste are one of our favorite types of oats.  Try them out and you will want a bowl of this Apple Pie Oatmeal over and over again!

Breakfast Soufflé Bites

These easy egg bites filled with fresh and healthy veggies.  Perfect to make ahead, freeze and reheat for busy mornings.

Sweet Potato and Beet Hash with Fried Eggs

A superfood dish that can be used for breakfast or brunch, this delicious meal is the perfect start to any day.  Packed with fiber, non-dairy calcium, beets help fight inflammation, detox the body, and boost energy!

Butternut Squash and Lentil Salad

The perfect winter salad that keeps you full, nourished and packs a punch with a variety of flavors and textures, this Butternut Squash and Lentil Salad is a great lunch or dinner option!

Rainbow Fajita Bowl

Filled with colorful and fresh veggies, this healthy bowl is low on carbs and calories but provides a good source of nutrition.

Paneer Cabbage Cups

A fun healthy option with a bit of Indian fusion, these Paneer Cabbage Cups are light and filling.

Adai Waffles / Lentil Waffles

Who says waffles have to be for breakfast only?  Or that they have to be sweet?  These savory lentil waffles are filled with 4 different types of lentils and lots of veggies.  Have a couple with a side of Masala Salsa or Chutney, you can’t go wrong!

15 minute Masala Pasta

Make a batch of this pasta sauce filled with veggies and delicious spices to freeze and use for any meal.  Combine it with your gluten free or fresh pasta and you will have a veggie loaded pasta that even fussy kids will eat in less than 15 minutes!

Fresco Carpaccio

A light and healthy salad, this Carpaccio is very simple to make and disappears just as quickly!  A great afternoon snack or side salad, you must try this!

Tomato Avocado Cucumber Salad

Packed with protein, healthy fats, and fresh fruit, this delicious salad is perfect to take to work or have on the side with a meal!

Microgreens Salad

A nutrient-dense salad that is light to eat and will make you wanting more, it’s very simple and quick to put together.

Roasted Masala Chickpeas

A healthy snack that will keep you going when you have munchies in the afternoon.  Store these in an air tight container and enjoy whenever your tummy desires!

Roasted Chili Almonds

Another great snack to have or one to add to a cheese board, these Roasted Chili Almonds take only 5 minutes to make.  Store in an airtight container and enjoy for up to 2 weeks.

Rainbow Lentil Stew

This stew is filled with fresh, colorful veggies that are packed with nutrition and flavor.  You can make it in a dutch oven or slow cooker and enjoy it for one of the many rainy days ahead this winter and spring.

Sweet & Spicy Harvest Bowl

Just as it’s name implies, there are plenty of sweet and spicy notes in this bowl.  Beets, brussels sprouts, acorn squash, and pears over a bed of quinoa is just the beginning of the deliciousness here.  The veggies are roasted with chipotle powder to give it hints of spicy and smoky that bring together the perfect amount of pepper.

Spinach Dal

On a consistent rotation in our home, this Spinach Dal has becoming popular.  Taking only 10 minutes to make, you can’t go wrong with this delicious Indian lentil dish.

Quinoa Stuffed Butternut Squash

This Quinoa Stuffed Butternut Squash is filled with fruits and veggies and topped with a delicious Apple Cider Vinaigrette, every bite will burst with a multitude of flavors.

Easy Chicken Ramen with GF Noodles

For those rainy nights, this Ramen is the perfect way to cuddle up and enjoy a warm broth filled with veggies and gluten free fresh pasta noodles.  The best part, it takes less than 30 minutes to make!

Tandoori Gobi (Cauliflower) Zucchini Boats 

A fun fusion dish that is filled with the traditional Tandoori flavor.  Roasted in the oven then broiled, the cauliflower give hints of the charred smoky flavor combined with the Tandoori marinade.  Serve it with a side of cooling Mint-y Pomegranate Raita and be prepared to have your taste buds take a trip to India!

Well, I hope you enjoyed this list of healthy recipes to kick start your New Year!  I’m going to be adding more to continue our journey of healthy eating.  In the meantime, tag me when you make a recipe of mine on Facebook or Instagram or feel free to leave a comment below.  Let me know what recipes you would like to see also.

I wish all of you a Happy New Year filled with lots of healthy eating (and a little not so healthy eating).

~Sapna

Sapna4 Comments

Tinseltown Tostadas

I think hands down, these are one of my favorite holiday foods.  I’ve had so many and I don’t think I can tire of them.  Snacking is one of my favorite activities.  These delicious tostadas make it so much easier as they are low in calorie, healthy, and guilt-free.

High in fiber, antioxidants, a good source of protein, and rich in vitamins and minerals, these delicious Tinseltown Tostadas definitely pack a punch!

Between the Serrano peppers and the watermelon radish, there were some strong flavors.  I knew I wanted to use the pomegranate arils to give it a sweet note (and make it look pretty).

But it needed depth so I played around with a few options before settling on the hummus and avocado.  And yet the radish was still giving off a bit of a pungent taste and therein comes the smear of pesto.

There are so many random flavors that they work despite wanting to prove the opposite.

Make these delicious Tinseltown Tostadas this holiday season and you won’t be able to stop eating them.  From my kitchen to yours, I hope you enjoy them!

Tinseltown Tostadas

Tinseltown Tostadas
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Sapna
December 11, 2020
by Sapna
Category Appetizers Vegetarian
Prep Time
15 minutes
Total Time
15 minutes

Ingredients

  • 1 watermelon radish , washed and trimmed
  • 2 Tbsp pesto
  • 1/3 c hummus
  • 1 avocado, diced into small chunks
  • 2 Serrano peppers, sliced (remove seeds for a less spicy option)
  • 1/4 c pomegranate arils

Instructions

  1. Using a mandolin, thinly slice the watermelon radish to the thickness of a penny.
  2. Arrange the radishes in a platter.
  3. Using a small spoon, smear a little of the pesto across the middle of the radish.
  4. Drop about a 1/2 tsp dollop of hummus on top of the pesto.
  5. Add a couple of small chunks on top of the hummus.
  6. Top off with a slice of Serrano pepper
  7. Garnish with pomegranate arils
  8. Serve right away

Tags

Appetizers,
Clean Eating,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Holiday flavors,
Keto,
party food,
Vegan,
Watermelon Radish
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Sapna9 Comments

Fire Roasted Poblano Tacos

We are a taco loving family.  I started the kids out simple with the basic filling of either ground meat or refried beans and some veggies and lots of cheese.  Though we love the basics, which often times provide a sense of comfort and nostalgia, I wanted to try something new.

Definitely no beans or meat.

I know, but trust me!  This is amazing!  You want to know why I say this?  I had to make it 5 times before I was able to get a single photo of it taken.  The first time I made it, these tacos flew so fast, I didn’t even realize what happened.  This also happened the second, third, and fourth time.  The fifth time, I made it well in advance so no one could get into them and I could actually take a photo to share with you my enthusiasm around these tacos.

So, I fire roasted the poblanos to give it a more earthy, smoky flavor.  If you don’t have a gas stove, you can totally do this on your BBQ grill or even in the oven.  You will still get that amazing smoky flavor, I promise!

Instead of beans or meat, I chose to use acorn squash to roast with ancho chili and chipotle powder.  These peppers give it a kick without making it too spicy and also enhance that smoky flavor, especially from the chipotle pepper powder.

I’m not done though!  Making this go one step further, I made a Habanero Crema with avocados, roasted garlic and a little yogurt to balance out the habaneros.

Serve it with microgreens instead of lettuce or cabbage, and top it off with a little salsa verde, and you have what I think is one of the most amazing tacos of the year!

Seriously, I’m just going to stop now and give you the recipe.  You really have to try it.

From my kitchen to yours, I hope you enjoy these delicious Fire Roasted Poblano Tacos.

Fire Roasted Poblano Tacos

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Sapna
December 8, 2020
by Sapna
Cuisine Mexican
Category Vegetarian
Persons
15
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes

Ingredients

For the Filling:

  • 4 poblano peppers
  • 1 large onion, chopped
  • 1 medium acorn squash, peeled, de-seeded, cubed
  • 1 c fresh corn
  • 3-4 garlic cloves, minced
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp salt, divided
  • 3 Tbsp olive oil, divided
  • 1 tsp ancho chili
  • 1 tsp chipotle chili powder
  • 1 tsp ground black pepper
  • 15 flour street tacos
  • 1 c rainbow microgreens
  • 1/4 c feta crumbles
  • Lime wedges to garnish

For the Habanero Crema:

  • 4 habanero chilis, stems removed (remove seeds and ribs to cut down on spice)
  • 8 cloves garlic, whole
  • Juice of 1 Lime
  • 1/4 tsp salt
  • 1 avocado
  • 1/2 c yogurt
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tsp olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Double line aluminum foil and add the 8 whole garlic cloves for the crema. Drizzle with olive oil and season with salt and pepper. Fold the pieces of foil in to cover the garlic cloves and create a ball. Place on one side of the baking sheet.
  3. On the other side of the baking sheet, line the acorn squash, drizzle it with 1 Tbsp olive oil, season with ancho chili powder, chipotle chili powder, 1/2 tsp ground black pepper, and 1 tsp salt. Massage gently to make sure each cube is coated.
  4. Bake for 30-35 minutes.
  5. Meanwhile, lightly coat the poblanos with 1 Tbsp olive oil. Turn the stove on to high flame and roast the poblanos to get a nice black char. When they are done, place in a paper bag for 2-3 minutes to steam them.
  6. Take them out of the paper bag and with a paper towel, gently rub the charred skin off. It's ok if there are some remnants. This will just enhance the flavor. Slice the poblanos into strips, including the seeds. Set these aside to use later.
  7. On medium flame, heat the remaining 1 Tbsp oil and add the onions and salt. Cook for 10 minutes, or until golden brown in color.
  8. Add in the minced garlic and oregano and saute for another minute.
  9. Add corn and cook for 2-3 minutes.
  10. Add in the poblano peppers, remaining 1/2 tsp salt, and 1/2 tsp ground black pepper. Mix well and cook for another 1-2 minutes.
  11. When the acorn squash is done, add into the Poblano filling.
  12. Mix then set aside.

For the Habanero Crema:

  1. In a blender, add the roasted garlic, habanero, lime juice, avocado, yogurt, salt and pepper. Blend into a thick crema. If it is too thick, Add 1 Tbsp water at a time to thin it out.

To Assemble:

  1. Warm street taco tortillas over the stove
  2. Spread about 1 Tbsp of the Habanero Crema on the tortilla
  3. Add a handful of microgreens then top with the poblano filling.
  4. Sprinkle a little feta crumble over the top
  5. Drizzle with salsa verde
  6. Add a lime wedge to the side and serve right away.

Tags

Clean Eating,
Eat your colors,
Mexican Flavors,
Peppers,
Poblanos,
Smoky foods,
Squash,
Street Tacos,
Vegan,
vegetarian
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Butternut Squash and Lentil Salad

Warm foods during the cold winter days just makes so much sense.  And I don’t just mean temperature but the actual foods and their properties.

When you eat warm foods, they take longer to digest because they are higher in healthy fats, proteins, and carbohydrates which in turn results in increased body temperature (thermogenesis).  Root veggies, fruits such as coconut and apples, and herbs and spices are a few examples of these types of foods.

This Butternut Squash and Lentil Salad is a great combination of many of those warm foods and the fact that it’s filled with flavor, texture, sweet, and spicy makes this that much more of a delicious dish.

This is perfect to make as an entree or a side dish, or serve it up in mini bowls/plates as an appetizer.  A small amount will take you a long way as the salad is very filling.

I honestly think this is one of the most nutrient dense recipes I have.  Here are a few healthy benefits from this one:

  • Rich in Fiber and Protein
  • Packed with antioxidants
  • Boosts Immune System
  • Good source of Vit. C, E, and B6
  • Good source of Calcium, Iron, and Folate
  • Good source of omega 3 and carotenoids which have anti-inflammatory effects beneficial to all types of arthritis (Butternut Squash)
  • Boost in energy level (Lentils)

The list can literally go on about how healthy this salad is, which only adds to the deliciousness of it.

From my kitchen to yours, I really hope you enjoy this Butternut Squash and Lentil Salad.

Butternut Squash and Lentil Salad

Butternut Squash and Lentil Salad
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Sapna
December 4, 2020
by Sapna
Category Salads
Persons
4
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes

Ingredients

  • 1 c green lentils
  • 1 pound Butternut Squash, cubed
  • 1 lb, brussels sprouts, trimmed and halved
  • 1 Avocado, thinly sliced
  • 1/2 red apple, thinly sliced
  • 1/4 c feta crumbles
  • 1 c pomegranate arils
  • 1/2 yellow onion, chopped
  • 1/4 c salad topping mix or a combination of pumpkin seeds and dried cranberries
  • 1 tsp minced ginger
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • 2-3 sprigs thyme
  • 5 Tbsp oil
  • 1 tsp dijon mustard
  • 2 Tbsp red wine vinegar
  • 1 shallot, finely chopped
  • 3 tsp salt, divided
  • 1 1/2 tsp black pepper, divided

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper or silicone mat.
  2. For the lentils, bring to boil 4 c water. Add in 1 tsp salt, ginger, onion, turmeric, thyme sprigs, ground coriander, and cinnamon. stir well to combine. Add in the lentils and give it a good stir. Cover and reduce heat to medium low and let simmer for 40 minutes.
  3. When the lentils are cooked, remove branch of thyme, and drain any remaining water. Set aside.
  4. Line the baking sheet with the squash and brussels sprouts. Drizzle 2 Tbsp oil, 1 tsp salt, 1 tsp black pepper, and paprika. Gently massage through to make sure all the veggies are coated evenly. Bake for 25-30 minutes.
  5. Meanwhile, in a bowl, mix together dijon mustard, red wine vinegar, shallot, 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.
  6. To assemble, toss the brussels sprouts and butternut squash with the lentils. Add in the dijon dressing and toss gently.
  7. Divide evenly in bowls. Top with apples, avocados, salad topping, feta, and pomegranate arils.
  8. Serve warm!

Notes

**Salad topping mix is available in most grocery stores.  If you are not able to find any, don\'t stress.  Replace it with 2 Tbsp pumpkin seeds and 2 Tbsp craisins. 


Tags

Butternut Squash,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Keto,
lentils,
nut free,
Nutrient Dense Recipes,
Salad,
Vegan
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Sapna3 Comments

Herbed Potato Wedges

I love potatoes.  In any form.  I don’t discriminate.  They are just so uber delicious.  But so unhealthy!  Ugh!  I wish I could eat them all the time.  However…… the few times that I do have them, I make sure they count!

I started making these potato wedges years back (in the oven as I didn’t have an air fryer then) and to this day, they are still a no fail recipe that I can always count on!  I do love the fact that they are crispier on the outside while retaining a soft, creamy inside.  If you don’t have an air fryer, don’t fret!  The oven still does a great job cooking these babies!

It’s an extremely simple recipe that doesn’t require much.  This is all you need:

  • Russet potatoes
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Red Chili Pepper Flakes
  • Dried Oregano
  • Dried Basil
  • Dried Parsley

These potato wedges are a favorite among everyone in the house from the kiddos to the adults, you just can’t go wrong.  Eat them for a snack, a side dish for meats, have part of your next BBQ, an app at a party, pretty much for any occasion, big or small.

From my kitchen to yours, I hope you enjoy these Herbed Potato Wedges!

Herbed Potato Wedges 2 Ways

Herbed Potato Wedges 2 Ways
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Sapna
December 2, 2020
by Sapna
Category Appetizers
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
20 minutes
Total Time
25 minutes

Ingredients

  • 4 large russet potatoes
  • 3 Tbsp Avocado or Olive Oil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • 1 tsp red chili pepper flakes
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  1. Slice each potato into 4 quarters lengthwise.
  2. Soak all the wedges in cold water for 20 minutes to remove some of the starch.
  3. Drain the water and pat dry the wedges with a towel.
  4. In a bowl, combine all of the spices with the oil and mix well.
  5. Add the dried potato wedges into the seasoning and toss well to make sure each wedge is coated completely.

For the Air Fryer:

  1. Preheat Air Fryer at 400 degrees F for 3 minutes. Arrange the wedges in a single layer and cook at 400 degrees F for 15 minutes.
  2. Remove from fryer and use any leftover oil to brush on the wedges.
  3. Serve hot with your favorite dip.

For Oven Baked:

  1. Preheat oven to 400 degrees F.
  2. Line baking sheet with parchment paper or silicone mat.
  3. Add wedges to baking sheet and bake for 35 minutes, tossing the wedges halfway through to make sure they get an even bake.
  4. Serve hot with your favorite dip!

Notes

*It is important to pat dry the potato wedges after you have soaked them otherwise the oils and seasoning will not stick to it.  


Tags

Air Fryer,
dairy free,
Gluten Free,
herbs,
nut free,
Oven Baked,
Vegan
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SapnaLeave a comment

Ratatouille

The year was 2013, I had been married only a couple of months and was hosting this grand Thanksgiving for my in-laws.  My mother-in-law is vegetarian as am I and so I wanted something special for a veggie dish at the table instead of roasted veggies.

No offense to roasted veggies, I love them.  In fact I eat them all the time and therein lies the problem.  I wanted something “fancy”, something different that I don’t have on any given night.

So I scoured the internet and landed upon this gorgeous picture of Ratatouille and thought, I can make this!   And I did.  It didn’t look so pretty but hey, that’s ok, I hoped it would taste delicious though.  It was bland.  There literally was no flavor profile to it and safe to say, both my mother-in-law and I were disappointed.

She was nice enough to pretend it was good but I couldn’t even do that!

So ever since, I’ve been on a mission to create a Ratatouille that has layers and dimensions of flavor.  Safe to say, I think I found it!

Here’s the secret!

  1. Make a sauce that keeps everyone wanting to lick it off the plate
  2. Season the top of the veggies and not just with salt and pepper!  With actual herbs!
  3. Make enough sauce so that veggies are half drenched in it and the rest will cook in the steam of the boiling sauce in the oven.

I have been playing with the recipe for a while now and when I made the final version, I was satisfied aesthetically.  The question was, would my girls eat the eggplant in it?

Recently, they’ve become very finicky eaters and it can be a real struggle to feed them even their favorite foods sometimes.  But they both ate all the veggies and I couldn’t have been a prouder Mama!

Try this out for your next Holiday dinner, weeknight surprise, or Sunday dinner.  It’s easy to make ahead, stores in the fridge and freezer well and is fairly simple to make!

From my kitchen to yours, I hope you enjoy this delicious Ratatouille!

Ratatouille

Ratatouille
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Sapna
November 23, 2020
by Sapna
Cuisine French
Category Entree Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
60 minutes
Total Time
1 hour, 15 minutes

Ingredients

For the Veggies:

  • 1 long Japanese eggplant, sliced in thin rounds, set in cold water to prevent browning
  • 1 zucchini, sliced in thin rounds
  • 3 Roma tomatoes, sliced in thin rounds
  • 1 yellow squash, sliced in thin rounds
  • 1 tsp garlic powder
  • 1 Tbsp dried Basil
  • 1 Tbsp dried Oregano
  • 1 Tbsp dried Italian seasoning
  • 1 Tbsp dried Parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 Tbsp Avocado or Olive Oil

For the pasta sauce:

  • 1 carrot, peeled and diced
  • 1 yellow bell pepper, deseeded and diced
  • 1 orange bell pepper, deseeded and diced
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1/4 c fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Italian seasoning

Instructions

  1. Preheat oven to 375 degrees F

For the Pasta Sauce:

  1. On medium flame, heat oil in a deep saucepan.
  2. Add in the onions, carrots, and bell peppers and saute for about 7-8 minutes or until tender.
  3. Add in the garlic and cook for an additional 30 seconds.
  4. Add in the salt, pepper, turmeric, cayenne pepper and Italian seasoning. Mix well and cook an additional minute.
  5. Add in the tomato sauce, and mix well to combine all of the elements.
  6. Remove from heat, add in the basil and mix.
  7. Transfer the sauce to an oven safe casserole dish.
  8. In an alternating pattern, layer the veggies on top of the sauce from outside edge to inner, until the dish is completely filled with veggies.
  9. In a bowl, combine the oil with garlic powder, dried basil, dried oregano, dried Italian seasoning, dried parsley, salt and pepper. Mix well.
  10. Using a pastry brush, coat the top of the veggies with the herb seasoning.
  11. Bake for 45 minutes or until the veggies are fork tender.
  12. Serve hot with your favorite bread!

Tags

dairy free,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Grain Free,
Healthy,
Kid Friendly,
make ahead,
Sustainable,
Vegan,
vegetarian
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Sapna1 Comment

Quinoa Stuffed Butternut Squash

Squash season is in full swing and I’m loving experimenting with all the different varieties out there.  One of my favorites is butternut squash.  It’s vibrant orange color, the sweet taste, and the versatility of the flesh is just great to work with.  You can mash it up or cube it and add it into most dishes.  For this recipe, I decided to throw a twist and stuff it instead.

This dish is perfect to add for the vegetarians (and non-vegetarians) at the Thanksgiving or Holiday table.  It’s rich and bold colors match the flavors that draw together the different fruits and veggies I’ve used.

Aside from being so flavorful, it is also extremely healthy.  Here are a few benefits you will get from this dish:

  • High in protein
  • Good source of Fiber
  • Good source of Iron
  • Gluten Free
  • Low in Fat
  • Good source of Potassium and Magnesium
  • Good source of Folate
  • Good source of Vit. C and Vit. K
  • High in Antioxidants

I know butternut squash is one of the harder squashes to chop but I have a trick!  Heat the squash in the microwave for 3 minutes and it will soften up enough that you can chop the ends easily and scoop out the flesh also.  I know putting a whole squash in the microwave might seem daunting, but trust me it works!

When I initially made this recipe, both the hubby and I found it a bit dry and realized right away that it needs a sauce or dressing to help it out.  After going through a few options, I settled on a simple Apple Cider Vinaigrette.  It has all the elements for the fall, doesn’t overpower the stuffing and gives you just enough of a pop in flavor.  Most importantly, the stuffing doesn’t feel dry anymore!

So….. what are you waiting for?  Try this out and make it a part of your holiday table or Sunday dinner! From my kitchen to yours, I hope you love this Quinoa Stuffed Butternut Squash!

Quinoa Stuffed Butternut Squash

Quinoa Stuffed Butternut Squash
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Sapna
November 17, 2020
by Sapna
Category Entree Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour, 10 minutes

Ingredients

For the Quinoa Stuffed Butternut Squash:

  • 1 large butternut squash
  • 1/2 c dry quinoa, thoroughly rinsed
  • 1 c low sodium veggie broth
  • 1 small yellow onion, chopped
  • 1/4 c walnuts, roughly chopped
  • 2 c spinach
  • 2 ribs celery, chopped
  • 1 red apple, chopped
  • 1/2 c pomegranate seeds, plus extra to garnish
  • 3 cloves garlic, minced
  • 8 cloves garlic, whole
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp ground cinnamon
  • 4 Tbsp Avocado Oil, divided
  • 2 tsp salt, divided
  • 1 tsp ground black pepper, divided

For the Apple Cider Vinaigrette:

  • 1/4 c apple cider vinegar
  • 1 tsp dijon mustard
  • 1 1/2 Tbsp maple syrup (or sub with agave)
  • 5 Tbsp Avocado Oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

For the Quinoa Stuffed Butternut Squash:

  1. Preheat oven to 425 degrees F.
  2. Heat the butternut squash in the microwave for 3 minutes to soften it up. Trim the ends and slice in half lengthwise. Scoop out the seeds.
  3. Use 1 Tbsp oil to coat both halves of the squash. Season with 1 tsp salt and 1/2 tsp pepper.
  4. Add 4 garlic cloves to each squash and make sure to coat them with the seasoning.
  5. Turn the squash upside down and roast in oven for 40-45 minutes or until fork tender.
  6. Meanwhile, in a medium sized saucepan, combine quinoa and veggie broth and bring to a boil on high heat.
  7. Reduce to medium heat and simmer uncovered for 15-20 minutes or until all of the liquid has evaporated.
  8. Cover and let steam for an additional 5 minutes. Uncover and fluff with a fork. Set aside to use later.
  9. In a large skillet, heat 2 Tbsp oil over medium flame. Add in the onions, celery, and apples and saute until they have softened (5-6 minutes).
  10. Add in the garlic, oregano, thyme, cinnamon, and remaining 1 tsp salt and 1/2 tsp pepper. Saute for another minute to combine the flavors.
  11. Add in the spinach, walnuts and pomegranates and mix well.
  12. Remove from heat and add in cooked quinoa. Mix well.
  13. For the dressing, combine all of the ingredients into an airtight jar and shake vigorously to emulsify.
  14. When squash is ready, remove from oven and flip over gently. Scoop in the filling evenly into both craters. Drizzle remaining 1 Tbsp oil over both fillings and bake for an additional 10 minutes to give the stuffing a crispy, golden crust.
  15. Transfer squash to a serving platter, drizzle with vinaigrette and garnish with additional pomegranate seeds.
  16. Serve hot!

Notes

*To prep in advance, you can make the stuffing 1-2 days prior and reheat it once the squash is done cooking. *Also garnish with feta to give a creamier taste.

Tags

Eat your colors,
Gluten Free,
Holiday Dinner,
Vegan,
vegetarian
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Sapna8 Comments

Rangoli Ladoos

Diwali has always been a special festival growing up in my family… in fact for most Indian families.  It’s the Festival of Lights, where we celebrate faith and hope and wish that everyone has a bright future, happiness and prosperity in their lives.

Everywhere you look, Diwali takes over with lights and colors.  Rangoli designs are a prominent component of Diwali, with the idea that it brings strength, good luck and genorosity.  Keeping in mind that very foundation of colors and brightness, I decided to bring the spirit of rangoli to my mithai (sweets) for Diwali this year.


Coconut ladoos are very popular in Indian and the best part is, they are very easy to make.  The basis of each ladoo was kept the same with the main ingredients being coconut, almond flour/ground almonds, and condensed milk.  The ratios vary based on the flavor and additions of the ladoo.

Here are the flavors I decided to go with:

  • Mango (seriously, how could I not include this flavor?!)
  • Lavender (because it’s a new obsession and the flavor and colors are so amazing!)
  • Rose (the colors, the fragrance, and the taste are so pretty, it makes me feel like a princess when I’m eating this!)
  • Mojito (…..yep.  No alcohol, but that hint of lime and mint….YUM!)
  • Coconut Almond (the original cannot be overlooked!)


Some tips to make it easier for you when you make this:

  • Use a non-stick skillet to make these.  It prevents the mixture from sticking and makes the process that much easier.
  • Make them vegan!  Use vegan condensed milk and coconut oil instead of ghee to roll the balls.
  • You can use frozen grated coconut.  Just leave it out for a little bit to thaw and bring to room temperature.
  • If you don’t want to use or don’t have almond flour available, substitute with the same amount of almonds and grind them up into a flour.  It’s an extra step but easy and a perfect swap.
  • When buying almond flour, make sure you buy the almond flour and NOT the blend.  I almost did that.  The blend has a mixture of rice and other ingredients that would change the taste of this dessert.


If you end up making any of these delicious ladoos, don’t forget to tag me on Instagram at @bitofspice146.  I would love to see your creations!

Rangoli Ladoos

Rangoli Ladoos
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Sapna
November 12, 2020
by Sapna
Cuisine Indian
Category Dessert Indian
Persons
15
Prep Time
5 minutes
Cook Time
6 minutes
Wait Time
30 minutes
Total Time
11 minutes

Ingredients

For the Coconut Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 1/2 c almond flour
  • ghee to roll

For the Lavender Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 1/2 c almond flour
  • 1 Tbsp Lavender petals, ground to a powder
  • 1 tsp purple food color
  • ghee to roll

For the Mojito Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 1/2 c almond flour
  • 3 Tbsp Dried Mint, ground to a powder
  • 1 Tbsp Lime sugar
  • 1 tsp green food color, optional
  • ghee to roll

For the Mango Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 1/2 c shredded or grated coconut
  • 2 c almond flour
  • 1/2 c Mango Pulp, or available at your local Indian store
  • ghee to roll

For the Rose Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 3/4 c almond flour
  • 3 Tbsp Rooh Afza
  • 1 Tbsp Rose Water
  • ghee to roll

Instructions

For the Coconut Almond Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  3. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  4. Remove from heat and let cool for a couple of minutes.
  5. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  6. Refrigerate for 30 minutes to let them set.

For the Lavender Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the lavender powder and purple food color.
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

For the Mojito Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the mint powder and lime sugar and mix well. Also add in the green food color if using
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

For the Mango Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the mango pulp and mix.
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

For the Rose Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the Rooh Afza and Rose water and mix well.
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

Notes

*If using frozen shredded coconut, make sure to thaw it out to room temp to avoid extra moisture in the final product.
*If you don\'t have almond flour, substitute with almonds 1:1 ratio and grind into flour 
*To make this VEGAN, use vegan condensed milk and switch the ghee and use coconut oil


Tags

30 minute recipes,
Almond,
coconut,
desserts,
Diwali,
homemade,
Mithai,
Rangoli,
Sweet,
Vegan,
vegetarian
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Sapna1 Comment

Garlic Herb Pizza Dough

Dough just before it’s smoothed and oiled to set aside so it can rise

Pizza is one food my girls are very picky about.  I know… I was surprised too!  Usually, kids love pizza but my oldest decided she didn’t like pizza after having it at 7 different birthday parties in a span of 1 month.  I get it, I totally do.  I would be tired of it too!

For me, pizza is the ultimate go to with unlimited toppings and variations.  I didn’t want Sanaya to feel an aversion for one of the most loved foods on this planet so I stepped in.  After trying so many different pizzerias, I finally decided to make it at home.

Obviously could not wait to eat this….!

This Garlic Herb Pizza Dough is so delicious and light.  When the dough is rolled out, it’s not too thick and makes for a nice flatbread.  Some days, I will roll it out into 1 large pizza and others, I’ll get the girls involved and have them decorate their own personal pizzas.  Either way, you can’t go wrong with this delicious garlic-y, herb-y pizza dough!

Try it out!  It is so delicious!
From my kitchen to yours, enjoy your pizza party!

Garlic Herb Pizza Dough

Garlic Herb Pizza Dough
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Sapna
November 2, 2020
by Sapna
Category Breads Entree
Prep Time
10 minutes
Cook Time
12 minutes
Wait Time
10 minutes
Total Time
22 minutes

Ingredients

  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 Tbsp sugar
  • 1/2 c plus 2 Tbsp warm water
  • 1 1/2 c whole wheat flour
  • 2 tsp salt
  • 2 Tbsp garlic powder
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp dried parsley
  • Oil

Instructions

  1. In a bowl or stand mixer, add yeast, sugar, and water and mix well. Let stand for 5-7 minutes so the yeast can bloom.
  2. Add the flour, garlic powder, and dried herbs. Finally add in the salt*. If mixing by hand, knead into a soft, tight dough. If using the stand mixer, set speed to 4 and knead until dough forms.
  3. Transfer dough to a well oiled bowl and let sit for a minimum of 10 minutes and maximum of 4 hours.
  4. Roll out on a flat surface with flour and top with your favorite toppings.
  5. Bake topped pizza at 450 degrees F for 10-12 minutes or until crust is browned and cheese is melted.

Notes

* Adding salt at the end is very important.  If you add it in the beginning, it can kill of the yeast and your dough will not rise well.  


Tags

Healthy,
homemade,
Kid Friendly,
make ahead,
Pizza Dough,
Quick and Easy,
Vegan,
vegetarian
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Sapna1 Comment

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is!  But….. that’s what makes this salad work so well!

Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now.  I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!

Here are a few fun facts about watermelon radishes:

  • They are nutrient dense with Vitamins K, A, E, C, and B6.
  • High in antioxidants
  • High in fiber, calcium, potassium, and iron among many other minerals
  • One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
  • They’re just so darned pretty


The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy.  The best part about eating fennels to me is the licorice!).  Luckily, the fennel taste was mild when combined with the flavors of the salad.

As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.

When I think about this salad, it really has a great balance of sweet, spicy and tangy!  So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!

From my kitchen to yours, enjoy this salad!

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing
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0 ratings
Sapna
October 8, 2020
by Sapna
Category Salads
Persons
4
Prep Time
15 minutes
Total Time
15 minutes

Ingredients

For the Salad:

  • 1 avocado, cubed
  • 1 large fennel bulb, very thinly sliced
  • 2 c arugula
  • 1 watermelon radish, very thinly sliced
  • 1 c fresh mint

For the Ginger Lime Dressing:

  • 1" knob fresh ginger, grated
  • 2 1/2 Tbsp fresh lime juice
  • 2 Tbsp honey
  • 1/2 c Avocado or Olive Oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp poppy seeds

Instructions

For the dressing:

  1. Combine all the ingredients into a tightly sealed jar and shake well until all of the ingredients are well emulsified.

To Assemble:

  1. Layer all of the salad ingredients in a bowl and drizzle desired amount of dressing on top.
  2. Enjoy!

Tags

15 minute meals,
Appetizers,
Avocado,
Eat a Rainbow,
Eat your colors,
Fiber,
Healthy,
nutrient dense,
Quick and Easy,
Sustainable,
Vegan,
weeknight meals
Print this recipe
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Sapna3 Comments

Fall Nourish Bowl

I love the Autumn season.  The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!

Making this nourish bowl with a hint of Fall flavors was fun.  I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.

For a pop of spice, I added charred Shishito peppers which made this dish so perfect!

Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.

This nourish bowl is so filling, try it out for your next lunch or dinner.  You’ll be so satisfied and comforted.

From my kitchen to yours, I hope you enjoy this bowl!

Fall Nourish Bowl

Fall Nourish Bowl
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Sapna
October 2, 2020
by Sapna
Category Salads Vegetarian
Persons
2
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes

Ingredients

  • 2 c spinach
  • 1/2 c quinoa
  • 1 medium sweet potato
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 large beet, peeled and chopped
  • 10 shishito peppers
  • 1/2 c hummus
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 Tbsp Olive or Avocado Oil
  • 1 tsp kosher salt
  • 1 tsp red chili flakes

Instructions

For the quinoa:

  1. Thoroughly rinse the quinoa and mix with 1 c water and 1/4 tsp salt. Bring to a boil over high heat then reduce med-low heat and keep at a simmer for 10 minutes, until all of the water has evaporated.
  2. Remove from heat and cover to steam for 5 minutes.

For the roasted veggies:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix together 1 Tbsp oil, 1 tsp salt, smoked paprika, oregano, and black pepper.
  3. Add in the chopped veggies and toss well to make sure everything is coated properly!
  4. Line on a baking sheet and bake for 30-35 minutes.

For the Shishito peppers:

  1. In a cast iron skillet, heat 1/2 Tbsp oil on high flame.
  2. Add in Shishito peppers and roast for 5-10 minutes or until you have a nice char on them.
  3. Remove from heat and set aside.

To assemble:

  1. In a wide bowl, add in 1 c spinach to each bowl.
  2. Scoop in 1/2 c cooked quinoa into each bowl.
  3. Divide the veggies in half into each bowl.
  4. Add in the Shishito peppers and sprinkle kosher salt over the peppers.
  5. Top with hummus on each bowl.
  6. Sprinkle with red chili flakes.
  7. Serve hot!

Tags

Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
Sustainable,
Vegan,
vegetarian,
Veggies
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Here are the cooking tools I used for this dish:

Sapna1 Comment

Creamy Fennel Orzo

This orzo is creamy, spicy, and full of flavor.  I love orzo but wanted to do something different than the standard mediterranean orzo salad I have (which is delicious by the way!) so I decided to play around with it.  And boy am I glad I did!

Fennel has a delicious licorice taste without being so powerful and combining it with the onions and caramelizing them was just the perfect way to give this orzo a sweet flavor to balance the spice.

I did top this with a piece of chicken for the husband but you can make it vegan by omitting the chicken!  So easy to make it work either ways.

If you do use the chicken, you can either bake one if you have the time or use a rotisserie chicken as a hack to cut the time.

Perfect for the upcoming autumn season, try this delicious bowl of orzo and bring a little sweet and spicy to your soul!

From my kitchen to yours, enjoy!

Creamy Fennel Orzo

Creamy Fennel Orzo
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Sapna
September 30, 2020
by Sapna
Category Entree Meats
Persons
2
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes

Ingredients

For the orzo:

  • 1 c orzo
  • 2 c water
  • 1/2 Tbsp salt

For the Creamy Fennel:

  • 1 fennel bulb, sliced
  • 1 yellow onion, sliced
  • 1/2 c coconut cream
  • 2c veggie broth
  • 2 tsp oil
  • 1/2 tsp salt
  • 1/2 ground black pepper
  • 1/2 crushed red pepper
  • 1/2 tsp smoked paprika
  • 2 rotisserie chicken thighs

Toppings:

Instructions

For the orzo:

  1. In a medium saucepan, add water, orzo and salt. Bring to a low boil, then reduce heat and simmer for 15 minutes, or until all of the water has boiled off.
  2. Remove from heat and cover for 5 minutes.

For the fennel broth:

  1. Heat a skillet on medium flame, and add oil to it. Add fennel and onions slices and let cook for about 8-10 minutes, until golden brown and you get a sweet caramelized aroma.
  2. Add veggie broth and bring to a boil. Season with salt, pepper, and crushed red pepper.
  3. Cook for another 5-7 minutes until liquid is thick in consistency.
  4. Reduce heat to low and add coconut cream and smoked paprika. Mix until you have a smooth texture.
  5. Cook for an additional 5 minutes, then remove from heat.
  6. Add the cooked orzo to the creamy fennel and toss so that all of the orzo is covered in the sauce.
  7. Divide between 2 bowls and top with chicken thigh.
  8. Drizzle Chimichurri sauce over the orzo and chicken.
  9. Serve hot!

Notes

**To make this a vegan/vegetarian dish, omit the chicken.  


Tags

creamy,
dairy free,
Fennel,
Low Cal,
Vegan,
vegetarian
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Sapna2 Comments

Spinach Chickpea Stew with Garlic Couscous

I’ve recently learned that my girls like chickpeas in any form.  I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have!  Watching both of them gobble down this stew was amazing.  They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!

I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together!  I got the couscous started on the side and takes only 15 minutes to make!

Can you tell I’m ready for the autumn season to begin?  I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year.  Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!

Try it out and let me know what you think.  Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag.   I would love to see your versions of my recipes!

From my kitchen to yours, enjoy this delicious stew!

Spinach Chickpea Stew with Garlic Couscous

Spinach Chickpea Stew with Garlic Couscous
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Sapna
September 28, 2020
by Sapna
Category Soups Vegetarian
Persons
4
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

Ingredients

For the Stew:

  • 1 can chickpeas, drained and rinsed
  • 3 tomatoes, chopped
  • 1/2 white onion, chopped
  • 1 c zucchini, chopped
  • 1 c yellow squash, chopped
  • 2 c spinach
  • 1 1/2 c marinara sauce or your favorite pasta sauce
  • 5 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp red chili flakes
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 c vegetable broth
  • 1 Tbsp Oil, EVOO or Avo
  • Zest and juice of 1 lemon

For the Garlic Herb Couscous:

  • 1 c couscous
  • 1 1/4 c water
  • 1 Tbsp Oil, Avo or EVOO
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

For the Stew:

  1. In a stockpot, heat oil over medium high flame.
  2. Add the onions, garlic, zucchini, and yellow squash. Stir and cook for 3-5 minutes until the veggies are tender.
  3. Add in the red chili flakes, paprika, and spinach. Continue cooking for an additional 1-2 minutes.
  4. Add in the chickpeas, marinara/pasta sauce, tomatoes, salt, pepper, broth and the zest and juice of a lemon.
  5. Mix all of the ingredients well and bring to a boil on high heat. Reduce heat to medium, cover and simmer for 15 minutes.

For the Couscous:

  1. Bring water to a boil in a saucepan.
  2. Stir in couscous, remove from heat and cover. Let it stand for 5 minutes.
  3. Remove cover and add in the garlic, oil, salt and pepper. Toss gently and set aside until stew is done.

To serve:

  1. Place the couscous in a bowl and top with chickpea stew. Serve hot!

Tags

30 minute meals,
chickpeas,
couscous,
Eat a Rainbow,
Fiber,
Healthy,
make ahead,
Quick and Easy,
Spinach,
Stews,
Vegan,
vegetarian,
weeknight meals,
Zucchini
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Sapna5 Comments

Rainbow Crunch Salad

Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal.  A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad.  Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

  • Red Cabbage
  • Carrots
  • Colored Bell Peppers
  • Cucumber
  • Edamame
  • Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out!  From my kitchen to yours, enjoy!

Rainbow Crunch Salad

Rainbow Crunch Salad
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Sapna
September 16, 2020
by Sapna
Category Salads
Prep Time
10 minutes
Total Time
10 minutes

Ingredients

For the Salad:

  • 1/2 med red cabbage, thinly sliced
  • 2 large carrots, grated
  • 1 colored bell pepper, chopped
  • 1 cucumber, chopped
  • 1/4 c edamame
  • 1/4 c mixed nuts

For the dressing:

  • 1 13.5 oz can of coconut cream
  • 2 jalapeños
  • 1 lime, juiced
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Toss all of the ingredients in a bowl and mix well.
  2. In a blender, add all of the ingredients of the dressing and blend for 30 seconds until well mixed.
  3. Pour at least 1/3 of the dressing onto the salad and add more if you like it more creamy.
  4. Enjoy!

Tags

15 minute meals,
Appetizers,
Eat a Rainbow,
Eat your colors,
Fiber,
fresh,
Healthy,
Kid Friendly,
Quick and Easy,
Salad,
Summer,
Sustainable,
Vegan,
vegetarian
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Sapna1 Comment

Chimichurri Sauce

This chimichurri sauce is a must have in your kitchen.  Traditionally served with meats, I use it on salads, meats, and vegetable dishes.  I first had this a couple of years ago when I was trying out a new recipe.  I love the simplicity of the flavors combined with the layers of all the elements you can taste. Continue reading “Chimichurri Sauce” →

Sapna4 Comments

15 minute Masala Pasta

*This is an ad post.

All I can say is that things are getting crazier!  My first born is starting Kindergarten tomorrow and though it’s going to be different because she’s going to be upstairs in her room instead of at a new school with new friends, I’m still an emotional wreck!  I just can’t believe she’s grown so much!  Where’s my baby that I brought home from the hospital?  I have a 5 year old now!
IMG_8029
Let’s talk food so I don’t have to think about that… for now.  This dish actually does take 15 minutes to make.  No joke.  How?  Because I use Taste Republic‘s gluten free, fresh fusili pasta.  The more I try their fresh pastas, the more I’m loving them.  So far, the cauliflower linguini, tortellini, and now the fusili have been on point!  Even better, because it is fresh pasta, it takes 3 minutes to cook!
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Once upon a time, the girls would eat nothing but red sauce with their pasta.  Then it went to green (pesto).  Then brown butter.  We are now back to the red sauce which I am thankful for because this masala pasta uses marinara sauce combined with spices to give it an Indian twist.
IMG_8026
Here are some ingredients that are key to this pasta:

Taste Republic Gluten Free Fusili – fresh pasta that is great with taste and time!
Frozen Mixed Vegetables – this is my first hack to make this dish in under 15 minutes.
Favorite Marinara Sauce – I use whatever jar I have opened in my fridge and it works perfect
Indian spices: cayenne pepper, garam masala, cumin powder, coriander powder – this give the pasta additional depth of flavor. Add just enough to give it a hint not take over the dish!

This fusion dish is amazing because of the mix of flavors and how quickly you can put it together.  Try it out and bring a little of India and a little of Italy to your home.
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From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!

30 minute Masala Pasta

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Sapna
August 12, 2020
by Sapna
Category Indian Vegetarian
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Ingredients

  • 1 9oz package Taste Republic gluten free fusili
  • 1 med onion, chopped finely
  • 1 bell pepper, chopped finely
  • ¼ c frozen mixed veggies
  • 3 cloves garlic, minced
  • 1 jar (about 1½ pounds) your favorite pasta sauce
  • ¼ tsp ajwain (carom seeds)
  • ¼ tsp haldi (turmeric)
  • ½ tsp lal mirch (cayenne pepper)
  • ¾ tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp Italian seasoning
  • 1 Tbsp Avocado (or Olive) Oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. In a sauce pot, heat oil on medium flame. Add in the carom seeds.
  2. When they splutter, add in the onions and sauté until translucent, about 3-5 minutes.
  3. Add in garlic and sauté for another 30 seconds.
  4. Add in the turmeric, and let it bloom for about 30 seconds.
  5. Once the turmeric has mixed in well, add in all the veggies. Mix well and cook for about 5 minutes or until they are tender.
  6. Add in the rest of the spices and mix well.
  7. While the veggies continue to cook, add pasta to boiling water and cook for 3 minutes.
  8. Transfer them directly to the pasta sauce when cooked. Toss gently so all the pasta is coated in the sauce.
  9. Remove from heat and serve hot with garlic naan or garlic bread.

Tags

15 minute meals,
30 minute meals,
Fresh Pasta,
Gluten Free,
gluten free pasta,
Healthy,
Indian Fusion,
Italian,
Italian Fusion,
marinara sauce,
Quick and Easy,
Red,
spices,
Taste Republic,
Vegan,
vegetarian,
weeknight meals,
weeknight recipe
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Rainbow Fajita Bowl

Summertime salads are one of my favorites to eat.  They’re simple, light, filling, and don’t take much time in front of the stove or oven.  I love this Rainbow Fajita Bowl because it is so easy to pull together and you can eat it as a dinner meal or prep it on the weekends for weekday lunches.
IMG_7380
Yum

It’s vegan but if you’re looking to add in some chicken, super simple to do that too.  I’ll include it in the notes below!   You can marinate the chicken 30 minutes ahead or overnight but still get an amazing, tasty, juicy chicken too!
IMG_7374
But on to my bowl.  I just love the colors in this salad.  And the fact that my girls ate it because of the rainbow foods (ok, well maybe they ate one leaf of salad but at least I got one in!).  Drizzle with some chili lime dressing and you’re set!  The spice, the crunch, the sweet corn… I think this salad bowl is calling my name for lunch again today!
IMG_7381
Get your kids involved in this one.  Once you have all the ingredients ready, have them help you assemble them for make ahead lunches for you  and your kids!

From my kitchen to yours, enjoy this rainbow of colors and burst of flavor!

Rainbow Fajita Bowl

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Sapna
July 10, 2020
by Sapna
Cuisine Mexican Fusion
Category Salads
Persons
2

Ingredients

For the Dressing:

  • 3 Tbsp Olive Oil
  • 5 Tbsp fresh squeezed lime juice
  • 2 Tbsp cilantro, chopped finely
  • 3 cloves garlic, minced
  • 1/2 tsp brown sugar
  • 1/2 tsp cumin powder
  • 1 tsp red chili flakes (adjust to your spice level)
  • 3/4 tsp salt

For the Fajita Seasoning:

  • 2 Tbsp chili powder
  • 2 tsp salt
  • 1 Tbsp smoked paprika
  • 2 Tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp cayenne pepper
  • 2 tsp cumin powder

For the Fajita Bowl:

  • 1 red bell pepper, sliced lengthwise
  • 1 orange bell pepper, sliced lengthwise
  • 1 zucchini, sliced into 1" strips
  • 1 yellow squash, sliced into 1" strips
  • 1/2 purple onion, sliced into 1" strips
  • 1 c canned black beans, drained and rinsed
  • 1 c sweet corn
  • 1 avocado, cubed
  • 1 large tomato, cubed
  • 2 c spinach, or any leafy green of your choice
  • 3 tsp olive or avocado oil

Instructions

For the dressing:

  1. Add all the ingredients into a mason jar. Seal it tight and shake well for 3 minutes. Set aside to use later.

For the Fajita Veggies:

  1. Mix all the seasonings together for the fajita.
  2. In a bowl, add the onions, zucchini, bell peppers, and yellow squash.
  3. Mix in 2 tsp oil, and 1 Tbsp of fajita seasoning mix.
  4. Toss veggies well so they are all coated with the seasoning and let sit for 5 minutes.
  5. In a med sized skillet, heat the remaining 1 tsp oil on med flame.
  6. Add in the veggies and let cook for about 5-7 minutes, stirring only a few times to ensure they don't stick to the pan but do get some char on the veggies.
  7. Turn off heat and set aside.

To Assemble:

  1. Line a large bowl with 1 c of greens.
  2. Layer in the veggies, sweet corn, black beans, avocado, and tomatoes.
  3. Drizzle with chili lime dressing.
  4. Enjoy!

Notes

To add chicken, use the same fajita seasoning with 1 Tbsp oil.  Mix together with chicken breast in a ziploc bag.  Let marinate for 30 minutes or even overnight and grill over stove or bbq.  Slice the chicken and add to the bowl.  

Marinated Chicken can freeze up to 6 months to use at a later date.  


Tags

Eat a Rainbow,
Eat your colors,
Fajita Bowl,
Fajita Seasoning,
Health,
Healthy,
make ahead,
Meal Prep,
Mexican Flavors,
Quick and Easy,
Salad Bowl,
Sustainable,
Vegan,
vegetarian
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Sapna2 Comments

Bhinda Bataka nu Shaak / Okra Potato Sabzi

Growing up, my mom would make traditional Gujarati food for dinner most days.  My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak.  The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
IMG_7418
Yum

When I made this dish, I was so excited to share my love for it with kids.  I’ll be honest though, they didn’t take to the okra which broke my heart.  Sort of.  They ate the potatoes though.  But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
IMG_7441
But okra is so slimy!

Trust me, I know!  So my hack…. use frozen or pre-cut okra.  And fresh squeezed lemon juice.  Wait, what?  Yep, lemon juice helps break down the slime without turning your veggies into mush.
IMG_7434
Want to know something even more cool?  The “slime” (known as mucilage) actually contains soluble fiber.  Here are a few more benefits of eating okra:

  • High in antioxidants such as beta-carotene, xanthin, and lutein
  • Good source of Folate
  • Good source of Vit. C, Vit. A, and Vit. K
  • Good source of Non-Dairy Calcium, Iron, Manganese, and Magnesium

So try this delicious sabzi for your next Gujarati thaali.  It’s delicious and healthy and so easy to make.  Try it out!
IMG_7421
From my kitchen to yours, I hope this dish brings you the joy it brings me.

Bhinda Bataka nu Shaak / Okra Potato Sabzi

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Sapna
July 6, 2020
by Sapna
Cuisine Indian
Category Indian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients

Instructions

  1. In a medium skillet, heat oil over medium flame.  Add mustard seeds, cumin seeds and hing.
  2. When the seeds start to splutter, add in the turmeric and cayenne pepper and let it cook to bloom for about 30 seconds.
  3. Add in garlic and tomatoes.  Cook until water from the tomatoes has evaporated.
  4. Add potatoes, coriander powder and salt.  Mix well.
  5. Add in the water and mix.  Cover and cook for 10 minutes, or until the potatoes are tender and most of the water has evaporated.
  6. Add in the okra and mix well.  Cover and cook for another 7-8 minutes.
  7. Uncover and add in the lemon juice.
  8. Turn heat up to med-high and cook for an additional 5 minutes, stirring occasionally to make sure the veggies don't stick to the bottom of the pan.  You want them to be just crispy on the outside.
  9. Turn off heat, and garnish with serrano peppers and/or cilantro.
  10. Serve hot with Roti or Rice or as part of a Gujarati thaali!

Notes

If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.


Tags

30 minute meals,
Antioxidant Food,
dairy free,
Desi Khana,
Easy meals,
Gluten Free,
gujarati,
Healthy,
heart healthy,
homemade,
Indian Food,
Indian Food Blogger,
Non Dairy Calcium,
nut free,
okra,
potatoes,
shaak,
Sustainable,
Vegan,
vegetarian
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Sapna1 Comment

Roasted Masala Chickpeas

I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too.  I initially started them with a basic salt, pepper, olive oil and paprika seasoning.  We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas” →

Sapna1 Comment

Adai Waffles / Lentil Waffles

By now, I’m sure you’ve heard of my friend Janani. I’ve mentioned her in a few recipes, especially the Greek Inspired Crepes and Instant Pot Kali Dal. She and I met when we were both about 7 months pregnant with our first child at an Indian store where the owner introduced us. We have been pretty close friends since and shared many recipes during our play dates and this one is inspired by her.wp-1592520709205.jpg
Yum
When Aishani was a few months old, I remember Janani came over for a play date with her eldest. She brought over this batter and asked if I had veggies she could use. I was extremely curious as Sanaya was in a picky phase (honestly, I feel both my kids have always been in a picky phase!).wp-1592520709227.jpg

She explained what Adai is and I was instantly fascinated. Basically, it is a batter made out of 4 different lentils and a little bit of rice, soaked, ground, and cooked over the stove with veggies similar to a dosa or crepe fashion. So with one meal, I’m getting protein, fiber, non-dairy calcium, folic acid, and plenty of vitamins and minerals from the veggies. Seriously, major mom win! My kids love it and eat it with yogurt and it’s a family hit.wp-1592520709178.jpg

The basic batter recipe is Janani’s. I’ve never tried to change it because it’s perfect and it works. I did play around with it and turned the Adai crepes into waffles. It’s something fun for the kids; they get a kick out of eating waffles for lunch or dinner and I know it’s one of the healthiest waffles around! The texture keeps well and tastes so soft and fluffy. It’s really delicious.wp-1592520709677.jpg

For the girls, I served this with yogurt as that’s their favorite way of eating Adai. For the hubby and I, we had a topping of masala salsa on top which tasted amazing and completed this dish for us!

From our kitchen to yours, we hope you love these Adai Waffles!


Adai Waffles

  • Servings: 4
  • Difficulty: easy
  • Print

A savory lentil waffle filled with veggies that is healthy and delicious.

Notes:

1. The ratio of all the lentils and rice is always 1:1. Whether you want to make a lesser amount or more, the ratio before soaking will remain the same.

2. It is important to soak these lentils at least 4 hours. Soaking lentils helps remove the phytic acid which impairs the absorption of nutrients such iron, zinc and calcium.

3. If you make extra, and want to keep it for future use, you can store in the freezer. Just be sure to keep the batter plain without adding any of the ingredients as it will ruin when you thaw it out. Stores well up to 3 months in the freezer. Stores well up to 3 days in the fridge.

4. Parboiled or Idli rice works great for this recipe. If you don’t have it, regular jasmine rice works, but just be aware that when it is ground, you will get a bit of a grainy texture.

5. It is important to shred the veggies to help them and the lentils cook through properly. If the veggies are chopped and chunky, the lentils may not cook through completely (I speak from experience).

6. Use any veggies you have in your fridge. I’ve listed our favorites below.

Ingredients:

For the batter:

½ c toor / toovar dal

½ c urad dal

½ c chana dal

½ c red masoor dal

½ c idli rice / parboiled rice

1-2 dried red chilies

For the Waffles:

1 zucchini, shredded

1 large carrot, shredded

½ c broccoli, shredded

1″ ginger knob, shredded

1 tsp hing (asafoetida)

1 tsp salt

For the Masala Salsa:

½ c onions, chopped finely

1 tomato, chopped finely

1 serrano pepper, chopped finely (for a less spicy option, take out the seeds and ribs)

¼ c cilantro, chopped finely

1 lemon, juiced

1 tsp salt

1 tsp cayenne pepper

1 tsp chaat masala

Directions:

For the Masala Salsa:

1. Mix all of the ingredients tog⁸ether in a bowl and set aside to use for topping.

For the Adai Batter:

1. Soak each of the lentils and rice separately in water at least for 4 hours, preferably overnight.

2. Once they are soaked, add rice (drained of water) and red chilies to a blender with 3 Tbsp water. Blend to a thick batter.

3. Transfer to a bowl and repeat process with the lentils. If you want to combine them and blend them, that works also. Add water a little at a time so the batter is not too thin.

4. Mix this batter with the rice batter.

This batter is your base. You can make it ahead of time and store it in the fridge or freezer and use as needed.

For the Waffles:

1. In a bowl, add 1½ c Adai batter, hing and salt. Mix well.

2. Fold in the shredded veggies. If the batter is too thick, add in water, 1 Tbsp at a time, but don’t make the batter too thin and runny.

3. Heat the waffle maker on high and spray both sides with cooking spray.

4. Using a ladle, pour the batter into the waffle maker and spread across. Close the waffle maker and seal or flip and let it cook as a regular waffle.

5. Remove the waffle and repeat the process for the remaining batter.

6. To serve, spoon some of the masala salsa on top of the waffles and serve hot!

Serve with masala salsa, yogurt, mango pickle or all 3!

Enjoy!

Sapna1 Comment

Instant Pot Black Eyed Peas Curry

When Sanaya, my eldest, was about 3 years old, we had gone to Pankaj’s cousin’s house for a play date.  Sanaya and her cousin Aarya are besties.  They’re only 2 months apart in age and our families have gone through the journey of parenting together since we were pregnant.

Anyways, this story is from a time when Sanaya was very picky about food, especially Indian food.  Though I feel like in her short life, she’s either been picky or a proper foodie.  Kids!
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