Tag: vegetarian

Sapna2 Comments

Mini Upside Down Spiced Peach Cakes

Sweet and juicy peaches combined with warm spices in this moist and tender cake is the perfect end to your summer dinner parties.  Peach Season is upon us and these delicious upside down peach cakes are the perfect bite sized desserts for your party!

Whenever it is peach season during the summer, I tend to over buy fruits that are limited and that I’m addicted to.  Mangoes, figs, peaches are just a few on that list.  I love my fruit; raw and in its many infinite forms that I give them.  Last year, I was campaigning Grilled Peach Salsa because grilled peaches are just a summertime necessity during a BBQ.  Upcycling grilled peaches into a salsa was one of the best decisions I’ve ever made!

This year, I decided to move away from grilling and try something different.  I took the original idea of upside down pineapple cake and changed it around (mostly because our pineapple ended up as fried rice!).  But I also changed up the traditional upside down cake just a little.  At the bottom of the cupcake tin, I placed butter cubes and some brown sugar to give it a caramelized flavor then I lined the peach slices on the sides to keep their integrity of a peach and still be part of this upside down cake.

Every single bite has a juicy peach flavor because there are chunks of peaches hidden in the cake!  And for the best peaches, head to your local farmer’s market.  I bet you will be able to find fresh, organic, and juicy peaches.  I’ll use the ones from the store if I miss the market but they tend to be underripe and I have to wait a few days to make sure they are perfectly ripe for me to eat or even use in recipes.

Many people are unsure of the skin – should you keep it on or peel it off?  I prefer to keep the skin on.  It doesn’t change the flavor or the integrity of the peaches but you do get to keep all of the fiber that the skin gives.

I hope you enjoy these delicious Mini Upside Down Spiced Peach Cakes as much as we did!

Mini Upside Down Spiced Peach Cakes

Mini Upside Down Spiced Peach Cakes
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Sapna
July 17, 2021
by Sapna
Category Dessert
Persons
12
Serving Size
1 cake
Prep Time
20 minutes
Cook Time
30 minutes
Wait Time
5 minutes
Total Time
50 minutes

Ingredients

  • 2 fresh peaches, 1 sliced thinly and 1 chopped into chunks
  • 200 gm All Purpose flour
  • 130 gm sugar
  • 125 gm yogurt, plain
  • 1/3 c unsalted butter, room temperature
  • 1 Tbsp cold butter, chopped into 12 pieces
  • 1 large egg
  • 4 tsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Instructions

  1. Preheat the oven to 350°F.
  2. Spray muffin pan with non-stick cooking spray.
  3. Place each butter piece in 12 muffin cups.
  4. Sprinkle a little brown sugar into each muffin cup.
  5. Arrange about 3-4 slices of peach onto the side or bottom of each muffin pan.

For the Cake Batter:

  1. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  2. In a large mixing bowl, beat butter and sugar together until fluffy and creamy, about 2 minutes.
  3. Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined.
  4. Stir in the yogurt and beat for another minute.
  5. Add the flour mixture and beat just until combined.
  6. Fold in the cubed peaches.
  7. Divide the batter into 12 muffin pan cups.
  8. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  9. Cool the cakes in the pan for 5 minutes.
  10. Place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes.
  11. Cakes taste delicious served warm with a side of vanilla ice cream or on its own once completely cooled.

Tags

Bite Sized,
Eat your colors,
Farmers Market,
Kid Friendly,
Party Dessert,
Peaches,
Quick and Easy,
Stone Fruits,
Summer time fruit,
Upside Down Spiced Cake,
vegetarian
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© 2021 Copyright A Li\'l Bit of Spice

Looking for more delicious recipes?  Check out these:
Grilled Pineapple Peach Salsa
Grilled Avocado and Peach Salad
Fig and Pistachio Tartlets
Mango Coconut Panna Cotta Tart
Thandai Infused Rainbow Crème Brûlée (Vegan)

Here are the tools I used for this recipe:

 

Sapna1 Comment

Italian Stuffed Artichoke with a Garlic Cayenne Dip

Artichokes are abundant everywhere you go these days.  My favorite are the ones from our local Farmer’s Market.  You can taste the fresh quality and they are so much easier to cook than the store bought ones.

When I first starting eating these, my roommate in college introduced me to dipping them in butter.  While they tasted good dipped in butter, I can only imagine all of the calories and cholesterol my body was ingesting.  So I started using yogurt as a dipping base instead and I love it.  The yogurt dip is so easy to change the flavor profile and I can keep it as simple or complex as I am in the mood for.  This particular recipe, I kept it on the simple side with a little roasted garlic, cayenne, and salt mixed into the yogurt.

The traditional way of eating artichokes is by steaming them.  I could (and actually have) eaten many whole artichokes all by myself.  The husband used to eat them but eventually tired of steamed artichokes and stopped.  I really wanted to him to share my love for artichokes so I’ve been trying many other ways to cook them.  I’ve roasted (and burnt) them in the oven, stuffed them with various fillings that just didn’t hit the spot before I created this recipe.

All I can say is, you have got to try it!  Oh man am I excited to share this stuffed artichoke recipe.  Here are a couple of tips though when you are making these artichokes:

  • Get fresh artichokes from your local Farmer’s Market.  Trust me it makes a difference.  The time spent cooking, the quality in taste, and the ease of prepping the artichokes are worth it!
  • When you are prepping your artichoke, slice off the top quarter of the vegetable and make sure you trim off the ends of each leaf.  Using your hands, gently push apart the leaves to create a wider space in the center for the heart to hold more of the stuffing.
  • Put some muscle into removing the choke.  Having stretched the artichoke to be able to hold the filling, it will be easier to remove the choke and the hair-like filaments.


Well….. what is the stuffing?  Oh man, the most delicious and easiest to make.  I used:
red onion (the color comes out so pretty)
bread crumbs (a combination of Italian seasoned and panko)
garlic (of course!)
lemon juice
vegetable broth (though you could replace it with white wine – the taste would still be excellent)
Parmesan cheese
a hint of pepper

Because I am stuffing the artichoke, I also did a 2 step cook.  First, I par-steamed the artichoke while I made the stuffing, then I baked it all in the oven to finish cooking the artichoke and get that glorious color on the Parmesan cheese.

I really hope you get a chance to try this recipe out as it has become one of my favorites already!

From my kitchen to yours, I hope you enjoy this Italian Stuffed Artichoke with a Garlic Cayenne Dip.

Italian Stuffed Artichoke with a Garlic Cayenne Dip

Italian Stuffed Artichoke with a Garlic Cayenne Dip
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Sapna
June 18, 2021
by Sapna
Category Vegetarian
Persons
2
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Ingredients

For the Artichoke:

  • 1 medium artichokes, trimmed and top 1/4 cut off
  • 1/4 plus 1 Tbsp fresh squeezed lemon juice
  • ½ cup plus 3 tablespoons unsalted butter
  • 1/4 c purple onion, finely chopped
  • 3 Tbsp garlic, minced
  • 3 Tbsp vegetable broth
  • 1 c Italian seasoned breadcrumbs
  • 2 Tbsp fresh Italian parsley, finely chopped
  • 1 Tbsp Parmesan cheese, finely grated
  • freshly ground black pepper

For the Garlic Cayenne Dip:

  • 1/3 c plain yogurt
  • 4 cloves garlic
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper

Instructions

  1. Fill a steamer pot with a 4 inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
  2. Drizzle 1 Tbsp of the lemon juice in the steamer pot.
  3. Place the artichoke, stem-end up, in the steamer basket, cover, and steam until it is tender, about 15 minutes.
  4. Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.
  5. While the artichokes are steaming, preheat the oven to 375°F.
  6. Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes.
  7. Add the onions and garlic and cook until soft, about 3 minutes. Pour in the remaining lemon juice and the vegetable broth. Stir and let this simmer on low heat for about 4 minutes.
  8. Add the bread crumbs, panko and parsley, mix well.
  9. Remove from heat and season to taste with pepper and set aside to cool.
  10. Place the artichoke, sitting on its base, in a baking dish.
  11. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
  12. Meanwhile, placet the garlic cloves in a double lined foil. Drizzle with 1 tsp olive oil. Wrap into a ball.
  13. Place the garlic and stuffed artichoke in the oven and bake until the breadcrumbs are golden and the cheese has melted, approximately 12-15 minutes.
  14. Remove from oven and let artichoke cool for a few minutes.
  15. In a bowl, whip yogurt to a smooth, creamy consistency.
  16. Add in the roasted garlic and mash into the yogurt. Add in the salt and cayenne pepper and mix well.
  17. Serve the whole artichoke with the garlic cayenne dip for presentation. Slice in half to make 2 servings.

Tags

Artichoke,
Eat your colors,
Farmers Market,
fresh,
Healthy,
Italian,
Stuffed,
vegetarian
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

Sapna3 Comments

Farmer’s Market Crudites Platter with Hummus Two Ways

One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies.  I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping.  Sometimes, I will even tailor some of my dishes to include produce I find at the Market.

Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market.  Having fresh, organic produce and supporting the local farms is a win-win.

This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in.  No one wanted to mess it up.  Ah well, our stomachs won that round.  The beauty of this platter is that you are not restricted to the same produce I picked up.  Pick up what your farmer’s market has, just make it colorful.

Here is what I used:

  • Purple Cauliflower (chop these into big chunks)
  • Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
  • Radishes
  • Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
  • Snap Peas
  • Cucumbers (I sliced these on the diagonal for aesthetics.  Feel free to slice into rounds or sticks to make them easier to serve)
  • Cherry Tomatoes

As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus.  For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients.  This is by far one of my favorite variations on hummus.  Paired with all that beautiful produce, it’s perfect!

For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well.  Though the idea behind both hummus’ are the same, the flavor profile differ vastly.  Yet both are addicting.

I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering.  I promise you will love it.

Try it out and let me know what you think!

Spring Crudites Platter with Hummus Two Ways

Spring Crudites Platter with Hummus Two Ways
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Sapna
June 3, 2021
by Sapna
Category Appetizers Vegetarian
Prep Time
15 minutes
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
55 minutes

Ingredients

For the Crudites:

  • 1 lb rainbow baby carrots, stems trimmed, scrubbed and peeled
  • 1 watermelon radish, peeled and sliced into thick rounds
  • 1 lb snap peas
  • 1 head purple cauliflower, cut into large florets
  • 1 bunch radishes, washed and stems trimmed
  • 3-4 baby cucumbers, sliced into sticks or thick rounds
  • 12 oz cherry tomatoes

For the Purple Sweet Potato Hummus:

  • 2 large purple sweet potatoes, scrubbed, keep peel on
  • 1/2 c canned chickpeas
  • 1/4 c tahini
  • 1/3 c aquafaba
  • 6 cloves garlic**
  • 2 Tbsp fresh squeezed lemon juice
  • 2 Tbsp Olive Oil
  • 1/2 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper

For the Roasted Beet and Garlic Hummus:

  • 2 large beets, peeled
  • 1 14.5 oz can chickpeas, drained and rinsed, reserve liquid
  • 1/4 c tahini
  • 3 Tbsp fresh squeezed lemon juice
  • 6 cloves garlic**
  • 1/3 c Olive Oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place sweet potatoes, beets, and garlic in individual foil sheets. Drizzle beets and garlic with olive oil. Wrap each food tightly into a ball and place on a baking sheet. Bake for 40 minutes.
  3. Remove and let cool before opening the foil wraps.

For the Sweet Potato Hummus:

  1. Remove foil wrap and peel skin. Chop into rough chunks and add to food processor. Add roasted garlic cloves and the rest of the ingredients. Blend until smooth (about 2-3 minutes).
  2. Transfer to a bowl and garnish with parsley, a drizzle of oil, and/or roasted chickpeas.

For the Roasted Beet and Garlic Hummus:

  1. Remove beets from foil and chop into rought chunks.
  2. Add into food processor with roasted garlic and the remaining ingredients.
  3. Blend until smooth (about 2-3 minutes)
  4. Transfer to a bowl and garnish with roasted chickpeas, toasted sesame seeds, and/or a drizzle of olive oil.

To Assemble the Crudites platter:

  1. Place the bowls of the hummus in the center of the platter. Add the larger veggies first, i.e. cauliflower and carrots.
  2. Fill in with medium sized veggies, i.e. cucumbers and snap peas.
  3. Add the smaller veggies, i.e. radishes and cherry tomatoes.
  4. Finally garnish with watermelon radish slices and edible flowers if you have any.
  5. Enjoy!

Notes

**Note:  I used a whole bulb of garlic and divided between the two hummus dips as I knew I was making them at the same time (and a little extra garlic is always appreciated).  If you are making only one hummus dip, follow the instructions of roasting cloves instead of the whole bulb.  


Tags

Appetizers,
Clean Eating,
dairy free,
Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
heart healthy,
Kid Friendly,
make ahead,
Protein,
Raw Foods,
Sustainable,
Vegan,
vegetarian,
Veggies
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© 2021 Copyright A Li\'l Bit of Spice

Here are the tools I used for this recipe:

If you are looking for more delicious recipes, check these out:
Roasted Masala Chickpeas
Roasted Red Pepper Hummus
Spicy Garlic Hummus
Crispy Chickpeas and Sweet Potato Tacos

Sapna2 Comments

Thandai Infused Rainbow Crème Brûlée (Vegan)

A creamy, rich, aromatic custard with a beautiful caramelized crust that is unbelievably easy to make.  This Thandai Infused Crème Brûlée is a twist on the classic French dessert by using coconut cream and coconut milk making it vegan and gluten-free.

Holi has always been one of my favorite Indian festivals.  The colors, the food, the fun.  What makes it even more special is that 8 years ago, my husband bent down on one knee in the middle of a very public festival (the organizers were in on it as were our siblings and friends) and everyone (about at least 100 people) stopped playing to watch him ask me to marry him.  I will always treasure that moment.

So for this Holi, I decided to do a fun fusion in honor of my very special husband.  His favorite dessert is crème brûlée.  What better way than to infuse a Holi special drink of Thandai and combine my two favorite events together?  Honestly, it tastes SO YUM that I had to stop myself from “tasting” the custard before it set.

WHAT DO I NEED FOR A VEGAN CREME BRULEE?

Full-fat Coconut Milk and Coconut Cream – this is important to give the custard it’s rich creamy texture.
Arrowroot Powder – this acts as a thickening agent.
Agave – for that hint of sweet
Thandai Masala – this is going to lend that brilliant aromatic and floral flavor to the custard
Saffron – for a beautiful golden color
Vanilla Extract
Almond Milk
Sugar
Rainbow Sprinkles – optional but I love how the colors brighten up the dessert
Salt

THREE IMPORTANT STEPS TO A PERFECT THANDAI INFUSED CREME BRULEE

1. Infusing the thandai masala.  This is important to get that flavor in there.  The longer you infuse, the better the end result will be.

2. Blending all of the ingredients.  This is extremely important because the arrowroot powder can clump and that would ruin the whole dessert.  When you blend it into a smooth liquid, you end up with a rich, silky dessert.

3. Once it’s blended, whisk the mixture on the stove constantly to prevent it clumping and/or burning until you get your custard consistency.

THE CHERRY SUGAR ON TOP
How can I possibly leave this part out?  This is my favorite part.  I used cane sugar to layer on top of the custard but for my Holi special, I used colored sugar and dusted the caramelized sugar to symbolize the fun of Holi.  Take a blowtorch and carefully caramelize the sugar.  If you don’t have a blowtorch – don’t worry!  I’ve included directions in the recipe card to caramelize the sugar using a broiler.  Reminder – the top won’t be as crunchy using the broiler setting but it will do the trick to caramelize your sugar.

This recipe is perfect for Holi, Diwali, Valentine’s Day, St. Patrick’s Day, or pretty much any occasion you want to celebrate.  I might even make this again for our next date night.  Feel free to add berries.  I chose not to this time because I wanted the colors to shine.

I hope you enjoy this as much as we did!  Feel free to follow and share comments on my Instagram and Facebook pages!  I would love to hear your thoughts!

From my kitchen to yours, I hope you enjoy this decadent THANDAI INFUSED RAINBOW CREME BRULEE!

Vegan Thandai Infused Crème Brûlée

Vegan Thandai Infused Crème Brûlée
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Sapna
March 23, 2021
by Sapna
Cuisine French and Indian Fusion
Category Dessert Indian
Persons
4
Prep Time
5 minutes
Cook Time
30 minutes
Wait Time
6 hours
Total Time
35 minutes

Ingredients

  • 1 13.5 oz can coconut milk
  • 2 1/2 Tbsp Thandai Masala
  • 1/2 tsp saffron
  • 1/2 c canned coconut cream
  • 1/4 c toasted coconut almond milk
  • 1 Tbsp vanilla extract
  • 2 Tbsp sugar
  • 1/4 c agave
  • 1/4 c arrowroot powder
  • 1/4 tsp salt

For the caramelized sugar crust:

Instructions

  1. Combine the coconut milk and thandai masala in a medium sized saucepan and bring to a boil on high heat. Reduce heat to medium flame and let simmer for 5 minutes while you whisk every 2-3 minutes to avoid the milk from boiling over or burning.
  2. Add in the saffron and continue simmering for another 10 minutes.
  3. Let the milk cool down then strain into your blender. Add in the the coconut cream, almond milk, vanilla extract, sugar, agave, arrowroot powder, and salt. Blend on high for 1-2 minutes to achieve a smooth texture.
  4. Transfer back to the saucepan and cook on medium heat for another 10 minutes. Be sure to stir continuously so as to avoid clumping and burning.
  5. It will thicken up into a pudding consistency. Once it reaches to this consistency, turn off heat and transfer immediately into 4 ramekins.
  6. Refrigerate for 6-8 hours.
  7. Remove from fridge and top each ramekin with an even and slightly thick layer of sugar.
  8. Using a blowtorch (keep it about 1" away to avoid burning), caramelize the sugar. Dust the rainbow sprinkles once the caramelized sugar has cooled down.
  9. Serve immediately and enjoy!

Notes

**If you do not have a blowtorch, set your ramekins on the highest rack in the oven and broil on high for 3-5 minutes.  Watch carefully so as not to burn.

Tags

Creme Brulee,
Dessert,
French Fusion,
Indian Fusion,
Kid Friendly,
make ahead,
Vegan,
Vegan Dessert,
vegetarian
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Here are the tools that I used for this recipe:

**Note: The ramekins I used are passed on to me from a family member but the ones I’ve featured in the tools list are the closest in size and shape to the ones that I used.

Sapna2 Comments

Simple Homemade Crunchy Granola

Sweet, crunchy, nutty, and deliciously addicting!  This Crunchy Granola has it all and it is so quick and easy to make!  Add it to your yogurt, cereal or eat it for a snack.  It also makes a great gift!

I’ve got this friend Michelle.  She is one the most amazing moms I know.  She and I are workout buddies, lunch wine partners, we turn to each other when our children worry or frustrate us, and she’s who I bounce my recipes off of all the time.  Between our busy schedules, toddler/kid tantrums, and crazy lives whilst dealing with Covid, somehow we always find time to talk about food.

Whether we discuss what’s for dinner, ordering out, trying to find ways to get our kids to eat breakfast in a decent amount of time that is faster than a snail’s pace, food always makes its way into our daily conversations.

Several years ago, I had hosted an Easter Egg hunt and brunch potluck.  Michelle was kind enough to volunteer to make some granola.  Before this, I never thought to make granola at home, we always bought it.  Man it was good.

At that time, my oldest was not really fond of eating granola.  At another time, we were invited over to their place for brunch and sure enough there was granola.  Michelle’s daughter Eleanor called it crunch-crunch and of course, in toddler language, that was good enough for Sanaya to start eating granola.

This crunchy granola recipe is in honor of Michelle and Eleanor who introduced homemade granola to my family after which we have never turned back to store bought.  It is especially a nod of thank you and love to Eleanor’s love of crunch-crunch.

WHAT MAKES THIS GRANOLA SO CRUNCHY?
I’ve recently learned a secret during my experiments in the kitchen.  If I melt the maple syrup and olive oil together for a couple of minutes.  Once I’ve added this to the granola mix and it starts to cool down, the maple syrup starts to coagulate.  As this heats and cools during the baking process, it will help the granola harden into one large chunk which you can then break into pieces.

WHAT MAKES THIS SO SPECIAL?
The simplicity of this granola I think is what I love best.  It literally takes me 3 minutes to combine all the dry ingredients, another 3 minutes to heat up the syrup and oil and add it to the granola mix.  After that, basically a waiting game for the granola to cook and cool down enough so we all can eat it without burning our mouths.

I always use coconut in my granola – it’s a staple I don’t think I can live without in my granola.  As for the nuts, I chose to use almond slivers and pistachios.  I kept the pistachios whole for an added crunch and they taste SO good roasted.  You can easily give them a rough chop if you have little ones who are not able to have whole nuts just yet.

Well… what are you waiting for?  Go ahead.  Try this recipe and get hooked like we have!

From my kitchen to yours, I hope you enjoy this deliciously Simple Homemade Crunchy Granola.

Simple Homemade Crunchy Granola

Simple Homemade Crunchy Granola
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Sapna
March 19, 2021
by Sapna
Category Breakfast
Persons
6
Prep Time
6 minutes
Cook Time
22 minutes
Wait Time
5 minutes
Total Time
28 minutes

Ingredients

  • 1 1/2 c old fashioned rolled oats
  • 1/2 c coconut flakes
  • 1/2 c raw almond slivers
  • 1/2 c pistachios (optional: roughly chopped up)
  • 1/4 tsp salt
  • 3 Tbsp Olive Oil
  • 1/3 c maple syrup
  • 1 tsp vanilla extract
  • 1 Tbsp Brown Sugar

Instructions

  1. Preheat oven to 325 degrees F.
  2. Line a baking sheet with parchment paper or silicone mat.
  3. In a large bowl, combine oats, coconut flakes, almonds, pistachios, brown sugar, and salt. Stir to mix well.
  4. In a small saucepan, combine maple syrup and oil. Simmer over medium heat for 2-3 minutes until completely emulsified. Add in the vanilla extract and give it a quick whisk.
  5. Pour over the oats mixture and stir to combine thoroughly.
  6. Transfer granola mix to the baking sheet and spread into a thin, even layer.
  7. Bake for 20-25 minutes.
  8. Granola should be golden brown in color.
  9. Remove from oven and let cool for 5 minutes.
  10. Store in an airtight container for up to 2 weeks!

Tags

30 minute meals,
Breakfast,
Clean Eating,
dairy free,
Healthy,
Kid Friendly,
make ahead,
Quick and Easy,
Vegan,
vegetarian
Print this recipe
© 2021 Copyright A Li\'l Bit of Spice

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Roasted Rainbow Veggies

Roasting vegetables is one of my favorite ways to eat any vegetable.  Having several different colors and cooking them together is the best in my book!  You get plenty of vitamins and minerals and the different colors are just so pretty to look at!  These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.

Rainbows have always been popular in our home,  with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses.  Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made.  The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.

For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato.  You don’t have to stick to those same colors.  Honestly, go for what you find in your fridge.  Here are a few ideas to get you started for your own Roasted Rainbow Veggies:

RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions

So now that you have options, how do you make your own Roasted Rainbow Veggies?  All you need is a good chopping board, a sharp knife, and a sheet pan.  As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil.  Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.

I can’t wait to see what veggies you chose to make your rainbow.  Be sure to let me know in the comments or tag me on Instagram or Facebook!

From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!

Roasted Rainbow Veggies

Roasted Rainbow Veggies
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0 ratings
Sapna
March 17, 2021
by Sapna
Category Appetizers
Persons
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes

Ingredients

  • 1 large beet, peeled and chopped in 1" cubes
  • 3-4 med sized carrots, peeled, sliced in rounds
  • 1 yellow squash, chopped in half moons
  • 1 bunch asparagus, chopped in 1" pieces
  • 1 purple sweet potato, peeled and chopped in 1" cubes
  • 2 Tbsp Olive Oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried Oregano

Instructions

  1. Preheat oven to 400 degrees F.
  2. Arrange all the veggies on a sheet pan, then drizzle with olive oil. Season with salt, pepper, and oregano.
  3. Give the veggies a quick toss to incorporate the oil and seasoning.
  4. Bake for 25-30 minutes.
  5. Remove from oven and let cool for 2-3 minutes before serving.

Tags

30 minute meals,
Clean Eating,
dairy free,
Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
heart healthy,
Kid Friendly,
Quick and Easy,
Sustainable,
Vegan,
vegetarian,
weeknight meals
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Sapna2 Comments

Springtime Lentil Salad

Spring is almost here.  I can feel it in the air and I’m so excited!  It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect!  This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.

Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette.  How can you say no to that?  While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done.  Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side.  It’s so versatile, quick, easy, and delicious.

Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients.  Check it out:

  • Great source of protein – 13 gm per serving
  • 23% DRI of Fiber
  • 30% DRI of Iron
  • 24% DRI of Phosphorous
  • 77% DRI of Vit. C
  • 127% DRI of Folic Acid
  • 60% DRI of Vit. K

In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is.  Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.

So… try out this delicious Springtime Lentil Salad and welcome the new season with me!

Springtime Lentil Salad

Springtime Lentil Salad
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0 ratings
Sapna
March 10, 2021
by Sapna
Category Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Ingredients

For the Lentils:

  • 1 cup lentils uncooked, french green or brown lentils, rinsed
  • 3 c water
  • 1 tsp salt

For the Salad:

  • 1 c English cucumber, finely diced
  • 1 c red onion, finely diced
  • ¾ cup fresh mint leaves, roughly chopped, loosely packed
  • 1/4 c pomegranate arils
  • 1 c orange bell pepper, finely diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Basil Vinaigrette

  • 1 c basil packed
  • ¼ c white wine vinegar
  • 1 Tbsp agave
  • 3 cloves garlic
  • ¼ tsp crushed red pepper
  • ½ c olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

For the Lentils:

  1. In a medium sized saucepan, combine the lentils, water, and salt together. Bring to a boil on high heat then reduce to low and simmer for 20-25 minutes.
  2. Meanwhile, combine all of the ingredients for the vinaigrette in an air tight jar and shake vigorously until emulsified.
  3. When the lentils are done, drain any excess water and transfer the lentils to a large bowl. Add in chopped veggies, pomegranate, and mint and toss well. Season with salt and pepper.
  4. Drizzle the vinaigrette over the top right before serving and give it a good toss to combine with the salad.
  5. Enjoy!

Tags

30 minute meals,
Clean Eating,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Healthy,
Kid Friendly,
make ahead,
Protein,
Quick and Easy,
spring recipes,
springtime,
summer recipes,
Vegan,
vegetarian
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Sapna5 Comments

Brussels Sprouts Grain Bowl

If you have been following me then you know how much I love my bowls.  Experimenting with different flavor profiles, playing around with new dressings, and oftentimes using whatever vegetables are left in the fridge waiting to be saved from their last moments are the best part of creating my new bowl.

My brussels sprouts were facing a similar fate as mentioned above.  I had enough left that I could create a whole new dish with just them, but so few that I didn’t want to waste them either.  Grain bowls are perfect for these types of situations especially if you are using a variety of different ingredients.

This one turned out so delicious that I actually went out and bought more brussels sprouts even though I am trying to move on to spring veggies!  We’ve now had this bowl 4 times in the last 2 weeks and no one in my household minds – in fact, they love it !

I added in some sweet potato for a little starch, sweetness, and fiber, and avocado for protein.  As for the dressing, keeping it simple was the best route.  I made a honey dijon dressing that worked wonders.  The tang from the dijon and the sweet honey are a perfect balance to the bowl.

So…what are you waiting for?  Try this delicious Brussels Sprouts Grain Bowl and become a fan too!

Brussels Sprouts Grain Bowl

Brussels Sprouts Grain Bowl
Your rating: 5
|
1 ratings
Sapna
March 5, 2021
by Sapna
Category Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes

Ingredients

  • 1lb Brussels Sprouts, halved (quartered for larger ones)
  • 2 med sized Sweet Potatoes, peeled, cubed
  • 1 Avocado, sliced
  • 1/4 c cashews, dry roasted, roughly chopped
  • 1 tsp Everything Bagel seasoning
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground ginger
  • 1 Tbsp Olive Oil

For the quinoa:

  • 1/2 c quinoa, uncooked
  • 1 c water
  • 1/4 tsp salt

For the Honey Dijon Dressing:

  • 1/2 cup olive oil
  • 2 Tablespoon Apple Cider Vinegar
  • 2 Tablespoon Honey
  • 4 teaspoons dijon mustard
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 400 degrees F
  2. Line a baking sheet with parchment or silicone mat.
  3. In a large bowl, combine the cumin, paprika, salt, black pepper, turmeric, cayenne pepper, garlic powder, onion powder, and ground ginger. Add in the oil and mix well until combined.
  4. Add in the brussels sprouts and sweet potato and toss to coat completely.
  5. Transfer to the baking sheet and bake for 30 minutes.
  6. Meanwhile, rinse the quinoa thoroughly. Transfer to a medium sized saucepan and add the water and salt. Bring to a boil on med high heat, then reduce to simmer and cook uncovered for 15 minutes.
  7. Remove quinoa from heat, cover, and let sit for 5 minutes before fluffing with a fork.
  8. On the side, add all of the ingredients for the dressing into an airtight jar/container. Shake vigorously until all of the ingredients have emulsified.
  9. When the veggies are done, assemble the bowl.
  10. Divide the quinoa equally into 4 bowls followed by the veggies. Add the sliced avocados and chopped cashews. Drizzle the dressing and garnish with the Everything Bagel seasoning.
  11. Enjoy warm!

Tags

30 minute meals,
Avocado,
Clean Eating,
dairy free,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Grain Bowl,
Healthy,
Protein,
Sustainable,
vegetarian,
weeknight meals
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Sapna1 Comment

Sprouted Moong Beans Sabzi Gujarati Style

Growing up, my Mom would make these sprouted moong beans for dinner often.  I remember my brother and I were not big fans and would hate eating them.  Now that I’m an adult, maybe a switch has flipped?  I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week.  Thanks Mom!

WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate.  They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.

WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients.  These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked.  Take a look at some of these other benefits:

  • Fiber: 15.4 grams
  • Folate (B9): 80% of the Reference Daily Intake (RDI)
  • Manganese: 30% of the RDI
  • Magnesium: 24% of the RDI
  • Vitamin B1: 22% of the RDI
  • Phosphorus: 20% of the RDI
  • Iron: 16% of the RDI
  • Copper: 16% of the RDI
  • Potassium: 15% of the RDI
  • Zinc: 11% of the RDI

WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.

So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them.  This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.

There are two methods of making this dish.  One is in the instant pot and the other over the stove.  I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!

From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!

Sprouted Moong Beans Sabzi Gujarati Style

Sprouted Moong Beans Sabzi Gujarati Style
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0 ratings
Sapna
March 1, 2021
by Sapna
Cuisine Gujarati
Category Indian
Persons
4
Serving Size
1 cup
Prep Time
2 minutes
Cook Time
5 minutes
Total Time
7 minutes

Ingredients

  • 2 c sprouted moong beans
  • 4-5 cloves garlic, chopped in halves
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1/2 tsp hing (asafoetida)
  • 1 tsp Kashmiri red chili / cayenne pepper
  • 1 tsp coriander powder
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2/3 c water
  • 1 1/2 Tbsp oil, divided
  • 1 serrano pepper, chopped
  • 1 Tbsp Cilantro, chopped, to garnish

Instructions

For Instant Pot Method:

  1. Start the saute mode and let the pot heat up.
  2. Add in 1 Tbsp oil and cumin seeds. When the cumin seeds start to splutter, add in the garlic and let it roast for a good 30-45 seconds.
  3. Add in the turmeric, hing, and cayenne pepper and give it a quick stir to help bloom the spices.
  4. Add in the moong sprouts and water. Mix well with the spices.
  5. Finally add in coriander powder, sugar, and salt.
  6. Turn off saute mode, seal Instant Pot in sealing position and set to Manual Cook for 5 minutes.
  7. When the timer beeps, release the pressure immediately.
  8. On the side, in a small tempering pan, heat oil on medium heat. Add in the green chilies and let it roast for 30 seconds. Add these in to the moong sabzi and give it a good stir.
  9. Garnish with cilantro and serve hot with Roti.

For Stovetop Method:

  1. Add the sprouted moong beans in a pressure cooker with salt and water and cover the lid. Let it cook for 2 whistles then remove from heat. Release the pressure and open the pressure cooker.
  2. On medium heat, in a nonstick pan, heat 1 Tbsp oil and add cumin seeds. Add in the garlic and green chilies. Roast for 30 seconds to let the flavors build.
  3. Add in the turmeric, hing, and cayenne pepper and give it a quick stir to help bloom the spices.
  4. Next add in the cooked sprouted moong beans, coriander powder, and sugar. Mix well and let it cook for 1-2 minutes.
  5. Turn off stove, garnish with cilantro and serve hot with Roti.

Notes

**Note: the cook time given is for the Instant Pot Method.  Stovetop takes and additional 3-4 minutes in my experience but overall, this dish takes less than 15 minutes to make.

Tags

10 minute meals,
Clean Eating,
dairy free,
Eat a Rainbow,
Eat your colors,
Gluten Free,
gujarati,
Healthy,
Indian Food,
Keto,
Kid Friendly,
make ahead,
nutrient dense,
Plant Based,
protein packed,
Quick and Easy,
Sabzi,
Sprouted Moong Beans,
Sustainable,
Vegan,
vegetarian
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Sapna1 Comment

Apple Pie Bread

A little variation on banana bread, I added in some sweet apples, lots of cinnamon (as requested by my little ones), just a hint of nutmeg, and a streusel topping to finish it off is the perfect afternoon snack.  (Spoiler Alert:  It doesn’t last more than a day – maybe two – in our house.  It flies so quickly!)

I first made this loaf to take as a treat with me when I took the girls hiking last month.  We did almost 4 miles with quite an uphill so I was proud of my littles ones who not only trekked without a single complaint, they also put up with me while I took pics of them with cows in the background as they thought their Mom was crazy!

Let me get back on track though and tell you a little more about this delicious loaf!  The base recipe is similar to that of a banana bread but I wanted it a little more moist to balance the addition of spices so I added in a bit of yogurt.  The sweetness of ripe bananas and the warm spices to give a hint of apple pie is so amazing of a combination.  Who says you can only have apple pie in the fall?!

This recipe makes enough for two large loaves or 4 minis.  I’ve made both depending on what occasion I’m using these.  I love the minis for gifts or travel (the hike was a perfect example) and the large loaves I’ll use to pack in lunches, give as an afternoon snack, or even with breakfast on the weekends.

Here are a few other loaves to check out:
Spiced Pear Loaf
Pumpkin Bread
Zucchini Bread
Lemon Blueberry Mini Loaves

Can you tell we love fruity loaves in this house?!

From my kitchen to yours, I hope you enjoy eating this Apple Pie Bread.

Apple Pie Bread

Apple Pie Bread
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0 ratings
Sapna
February 25, 2021
by Sapna
Category Breads Dessert
Persons
24
Serving Size
1 slice
Prep Time
15 minutes
Cook Time
65 minutes
Wait Time
10 minutes
Total Time
1 hour, 20 minutes

Ingredients

  • 2 eggs
  • 1/3 c yogurt, plain and nonfat
  • 1/2 c oil (vegetable or olive)
  • 1 c ripe bananas, mashed (2 large or 3 medium sized)
  • 1 c peeled & diced apple (about 1 small apple)
  • 1 c brown sugar
  • 1/2 c white sugar
  • 1 tsp vanilla extract
  • 2 c AP flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

For the Streusel Topping

  • 3 Tbsp flour
  • 1/4 c brown sugar
  • 1/2 tsp cinnamon
  • 1 1/2 Tbsp butter, softened

Instructions

  1. Preheat oven to 325°F. Spray two 9x5 loaf pans with non-stick baking spray and set aside.
  2. In a large bowl, whisk together the eggs, yogurt and oil until completely emulsified. Add mashed bananas, sugars and vanilla and stir until well combined.
  3. In a smaller bowl combine dry ingredients and whisk until well incorporated.
  4. Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in apples.
  5. Pour half the batter into each baking pan.
  6. Combine streusel ingredients and stir until mixture is uniform and crumbly. Sprinkle half streusel mix over each loaf.
  7. Bake for 60-70 minutes. Check with a toothpick in the center of the loaf to see if it comes out dry.
  8. Remove from oven and let cool in bread pans for about 10 minutes. Overturn onto a cooling rack to cool fully.
  9. Wrap in plastic wrap and store at room temp on your counter for up to 5 days or in the fridge for up to 1 week.

Notes

**To make the mini loaves, reduce baking time by 25% or bake for 40-45 minutes.  


Tags

Apple Pie,
bread,
Dessert,
Kid Friendly,
Loaf,
Snack,
Treats,
vegetarian
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Sapna3 Comments

Rosemary Caprese Skewers with a Balsamic Glaze

These skewers are by far one of my favorite snacks!  Often times, if I am hosting a party, they usually make an appearance.  The best part, my girls love to eat them too (minus the basil and glaze)!  Super easy to assemble, healthy, and 5 simple ingredients.  You really can’t beat that!

For the skewers, I kept the Basil in the caprese, but the addition of rosemary gives it a little boost.  Rosemary can be strong which is why just the hint from the skewers is perfect here.  Bite sized, creamy mozzarella, tangy grape tomatoes, sharp basil, the sweet balsamic glaze finished off by fresh rosemary is definitely going to be one of the best foods I eat today!

Making the balsamic glaze is pretty simple too!  I used to be nervous about making the glaze because it seemed too daunting.  Then one day, I figured, I’ll try it and see what happens.  I can’t believe I was ever so nervous!  Literally I’m boiling balsamic vinegar with a little brown sugar and that’s pretty much it!   Oh.My.God. It tastes so good, I could drizzle this glaze on pretty much anything!

So what are you waiting for?  Try out these delicious skewers and impress your guests with a fancy-ish appetizer!

From my kitchen to yours, I hope you enjoy these Rosemary Caprese Skewers with a Balsamic Glaze.

Rosemary Caprese Skewers with a Balsamic Glaze

Rosemary Caprese Skewers with a Balsamic Glaze
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0 ratings
Sapna
February 9, 2021
by Sapna
Category Appetizers
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes

Ingredients

  • 15-20 sprigs of fresh rosemary
  • 1 c cherry or grape tomatoes
  • 1 c mozzarella pearls
  • 1/4 c fresh basil

For the Balsamic glaze:

  • 1 c Balsamic Vinegar
  • 2 Tbsp brown sugar

Instructions

For the Balsamic Glaze:

  1. Combine the balsamic vinegar and brown sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes or until it has reduced by half.
  2. Remove from heat and let it cool then transfer to a squeeze bottle or jar and store in a dry, cool place.

To assemble the skewers:

  1. Remove all but the top 1 inch of the rosemary sprigs.
  2. Skewer the tomatoes, mozzarella, basil, and repeat. The order doesn't matter so have fun and get creative.
  3. Right before serving, drizzle the balsamic glaze over the top.
  4. Enjoy!

Notes

**Optional Add-ons:  Add some olives, slices of meats, or even veggies.
**If I'm in the mood, I sprinkle some coarse salt and red chili flakes before I drizzle the balsamic glaze.  Try it!

Tags

Appetizers,
Caprese Skewers,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Healthy,
Kid Friendly,
make ahead,
Quick and Easy,
vegetarian
Print this recipe
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SapnaLeave a comment

Mexican Rice with Black Beans

When I was in college, I used to buy the boxes of Spanish/Mexican Rice with the seasoning packets in them so all you had to do was follow the instructions.  As a carb lover (and with a better metabolism than I do now), there were days that I could polish off a whole box of rice for a meal.  I know it says serves 2 or 4 or however many.  It didn’t matter.  I love my rice and carbs.  No judgement please.

Anyways, over the years, I started experimenting on my own as I became more familiar in the kitchen besides using boxed “instant” foods.  As I did, I learned what I liked, what I didn’t, and how to change that.  One of my “ah-ha” moments was when I didn’t have any tomato sauce to add and the closest thing to a tomato based product I had in my tiny apartment was a jar of salsa.  My rice was already cooking so I decided, why not.  It was the.best.decision.ever!

The flavor that jar of salsa added was unbelievable!  I’ve changed around a few ingredients since then but that jar of salsa has been an unwavering element in this recipe.

The changes I made?  I substituted brown rice in place of white.  Sure it takes longer to cook but you can put together this dish in the instant pot in half the time, or just let it simmer over the stove top with a timer.  When it’s this good, it’s worth the wait!  Additionally, you get more fiber, magnesium, and quite a few other vitamins and minerals compared to white rice.  If I’m going to eat rice, I’m going to make it count!

The other major change I did was to add black beans to this dish.  Check out these amazing benefits of black beans:

  • Combined with rice, black beans help make this dish a complete protein which is important for those who are on a vegetarian or vegan diet
  • 1 cup of black beans provides approximately:
    • 15 gm protein
    • 15 gm fiber
    • 64% DRI Folate
    • 20% DRI Iron

Have leftovers?  No worries.  I used them to make bean and rice burritos for the kiddos and they loved it!  I love upcycling my foods!

From my kitchen to yours, I hope you enjoy this delicious plate of Mexican Rice and Beans!

Mexican Rice with Black Beans

Mexican Rice with Black Beans
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0 ratings
Sapna
January 25, 2021
by Sapna
Category Vegetarian
Persons
6
Prep Time
5 minutes
Cook Time
45 minutes
Wait Time
10 minutes
Total Time
50 minutes

Ingredients

  • 2 - 15 ounce can black beans, drained and rinsed
  • 1/2 yellow onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 1 cup long grain brown rice
  • 1 ½ c vegetable broth
  • ¾ c jarred salsa
  • 2 tsp garlic, minced
  • 1 jalapeño, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 Tbsp Olive Oil

Instructions

  1. Heat a larger, wide saute pan on medium-high heat. Add olive oil and let it warm up.
  2. Add the onions and bell peppers and sauté for approximately 3-4 minutes. Add in the garlic and jalapeño and cook for 30 seconds to let the flavors bloom.
  3. Add rice, broth, salsa, cumin and paprika. Stir, then bring to a boil, lower heat, cover and simmer for about 40 minutes until the rice is cooked.
  4. Once the rice is cooked, stir in the drained/rinsed beans. Let it sit for at least 10 minutes covered.
  5. Garnish with cilantro and serve hot as a main or side dish

Notes

**For the Instant Pot: Follow the above instructions to step 3, then cover the instant pot, set on Pressure Cook mode for 24 minutes.  Once the timer goes off, NPR (natural pressure release) for 5 minutes, then change the valve to vent and let out any remaining steam before opening the instant pot. Stir in the black beans and cover lid loosely for another 5 minutes. Garnish with cilantro and serve hot.
 

Tags

Brown rice,
Complete Protein,
nutrient dense,
salsa,
Vegan,
vegetarian
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Sapna2 Comments

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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0 ratings
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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Sapna3 Comments

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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Sapna3 Comments

Almond Butter Breakfast Bars

It’s going on week 2 of my New Year’s Resolution of trying to eat healthier and so far, the first half of the first week did not go well.  Part of the problem is a new school schedule with the girls but the other part is me not taking accountability of the changing timetable and doing something right away.  A couple of days passed before I realized I needed to up my game quick and couldn’t wait for the weekend so came along the decision to make these delicious Almond Butter Breakfast Bars.

I love these bars because they are filling, healthy, and quick to make.  You can absolutely substitute peanut butter for the almond butter or even sun butter if you have a family member allergic to nuts.  I did use almond flour in this recipe which you can substitute for any flour of your choice.  And to make them vegan – simple, substitute the honey for agave.  That’s the best part of this recipe – it’s versatility.

Here are some great nutrition benefits of these delicious bars:

  • Great source of protein at 7.25gm in each serving
  • Provides 20% of your DRI Iron
  • Great source of Fiber and Vit. E
  • Healthy option for a grab and go breakfast that is nutrient dense rather than carb dense

So, what are you waiting for?  You have got to try these delicious bars.  Let me know what you think!  From my kitchen to yours, I hope you enjoy these delicious Almond Butter Breakfast Bars!

Almond Butter Breakfast Bars

Almond Butter Breakfast Bars
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Sapna
January 11, 2021
by Sapna
Category Breakfast
Persons
10
Serving Size
1 bar
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes

Ingredients

  • 1 ½ c old fashioned oats
  • ½ c almond flour
  • ½ c ground flaxseed
  • 1 Tbsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 3 bananas, ripe
  • ½ c applesauce
  • ½ c almond butter, divided
  • 3 Tbsp honey

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8x8 pan with cooking spray.
  2. Combine oats, almond flour, flaxseed, cinnamon, salt in a bowl.
  3. In a separate bowl, mash bananas, and add applesauce, honey, 1/4 c almond butter, and vanilla. Mix well.
  4. Add dry ingredients to wet and mix well to combine.
  5. Spread into a greased pan.
  6. Bake for 20 minutes, remove from oven and spread remaining 1/4 c almond butter over the top.
  7. Bake for 10 more minutes. Butter will have tiny bubbles over the top which is normal.
  8. Cool completely in fridge then cut into bars.
  9. Wrap individually and store at room temp for up to 1 week.

Notes

** Substitute with peanut butter or any nut/seed butter 1:1 ratio
**Keep at room temperature as it will become too hard in the fridge.  


Tags

Breakfast,
breakfast bars,
Healthy,
Keto,
Kid Friendly,
nutrient dense,
on the go food,
Protein,
Quick and Easy,
vegetarian
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Sapna3 Comments

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

Sapna8 Comments

Herb Roasted Acorn Squash with Pomegranates and Pistachios

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This fall and winter season I have been obsessed with acorn squash and pomegranates.  It only made sense that I find a way to combine the two together.  The girls love the rainbow shape this takes on when cut so I wanted to create something fun for them too.

The great thing about acorn squash is that it is a little sweet naturally but it will still take on any flavor you give it.  If you haven’t tried them yet, I made some Fire Roasted Poblano Tacos recently with acorn squash part of the filling.  It took on the spices really well so I wanted to go on the opposite spectrum this time and season it with something a little more mild.

I chose mostly fresh herbs that would bring out the more earthy flavors.  To help give it a little crust, I also added a little Parmesan.

Anyways, here are a few fun nutrition facts about acorn squash:

  • A nutrient dense food, acorn squash is loaded with vitamins, minerals and fiber yet is comparatively low in saturated fat, sugar and salt.
  • Great source of phytonutrients, particularly carotenoids which have antioxidant properties.
  • Acorn squash is a starchy fruit, however, because it is so nutrient dense, there’s a good balance to eating this squash. The high fiber content slows down digestion which helps you stay full longer and slows down the release of glucose in your blood.  This process helps in maintaining weight and stabilizing your blood sugar.

So now that you know about my favorite squash this season, let’s move on to my favorite fruit of the season.

Pomegranates!

  • Pomegranates are known as one of the healthiest fruits on Earth!
  • High in fiber (7gms in 1 cup of arils), they also contain an impressive amount of protein (3gm in 1 cup of arils), and 16% of DRI of Folate (also in 1 cup of arils)
  • A great source of antioxidants which help with anti-inflammatory properties.
  • they improve exercise performance by delaying fatigue and increasing blood flow.

Basically, this is one healthy dish that you can have this winter season and enjoy every bite of it!  Try it out and tag me on Instagram @bitofspice146.

From my kitchen to yours, I hope you enjoy this delicious Herb Roasted Acorn Squash with Pomegranates and Pistachios.

Herb Roasted Acorn Squash with Pomegranates and Pistachios

Herb Roasted Acorn Squash with Pomegranates and Pistachios
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Sapna
December 15, 2020
by Sapna
Category Appetizers Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients

  • 1 med acorn squash, de-seeded and sliced in 1" half moons
  • 1/2 c shredded Parmesan cheese
  • 1 Tbsp fresh Thyme
  • 1 Tbsp fresh Rosemary, chopped
  • 1 tsp fresh Marjoram, chopped
  • 1 tsp dried Basil
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Olive Oil

To garnish:

  • 1/4 c pomegranate arils
  • 2 Tbsp pistachios

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat.
  2. In a bowl, mix together thyme, rosemary, marjoram, basil, garlic powder, Parmesan cheese, salt, pepper, and oil. Add in the squash and toss well to evenly coat each piece.
  3. Line on the baking sheet and use any remaining mixture to top off the acorn squash.
  4. Bake for 22-25 minutes.
  5. Meanwhile, on medium heat, dry roast the pistachios until they release a nutty aroma and are lightly golden.
  6. When the squash is baked, remove from the oven and let cool for a couple of minutes.
  7. Transfer to a platter and garnish with toasted pistachios and pomegranate arils.
  8. Serve warm.

Notes

** I have added a minute amount of salt as the Parmesan cheese is already salty.  If you want to make this vegan, omit the Parmesan cheese and increase the amount of salt to 3/4 tsp. 

** Cutting squash can be tricky as they have a very hard exterior.  Slice off the bottom of the squash and microwave on high for 1-2 minutes to soften it before chopping to make the process easier.  

**Make it Sustainable.  Save the seeds, wash them and dry them out.  You can plant your own acorn squash or roast them with spices and have a healthy snack! 


Tags

30 minute meals,
Acorn Squash,
Appetizers,
Clean Eating,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Healthy,
High Fiber,
Kid Friendly,
nutrient dense,
Pomegranates,
Quick and Easy,
Sustainable,
vegetarian,
Winter Foods
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Sapna11 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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Sapna3 Comments

Tandoori Gobi (Cauliflower) Zucchini Boats

I’ve made zucchini boats a few times so far.  Each time has been to use up leftovers from our Skinny Skillet Enchilada the previous night.  They turn out really good and Sanaya loves them but it’s the same flavor profile so as much as I love it, I still crave something a little different.

I knew I wanted to create a different filling and haven’t done much with Indian food lately so I played around with my options.  I kept circling back to this one idea of Tandoori Gobi as the stuffing.  I’m not sure where I thought of it but it wouldn’t go away so I decided, ok, let’s give it a try.

I have a great Tandoori marinade recipe that I have been using with chicken so I decided, to use the same for the cauliflower.  I treated the cauliflower as the chicken substitute and marinated it overnight also.

The cooking part was a little tricky as I didn’t want a soggy Zucchini Boat and the marinade definitely looked like it would promise a lot of liquid.  Simple trick, I baked them separately, then stuffed the zucchini with the cauliflower and broiled it on high for 5 minutes to get a good char.  Can I just say, Oh so delicious!

Also, please don’t throw out the flesh of the zucchini when you scoop it out to create the cavity for the cauliflower.  Let’s be sustainable here and make some Zucchini Bread out of it!

One more thing I love about this recipe is that it is totally a weeknight meal.  So the time on the recipe card may be a little daunting, but it’s the ease of it.  And most of the time you spend is waiting for the flavors to marinate.  It really takes maybe 15 minutes to put the marinade together, then the next day, 5 minutes to shell out the Zucchini and the rest of the time, you are waiting for it to finish baking.  Honestly, it can’t get any easier for a weeknight meal.

Serve this delicious boat with a cooling Mint-y Pomegranate Raita to finish it off.

From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!

Tandoori Gobi (Cauliflower) Zucchini Boats

Tandoori Gobi (Cauliflower) Zucchini Boats
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Sapna
December 7, 2020
by Sapna
Cuisine Indian Fusion
Category Indian Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
35 minutes
Wait Time
8 minutes
Total Time
50 minutes

Ingredients

Instructions

  1. In a large bowl, whip yogurt to a creamy texture.
  2. Add in the lemon juice, ginger, garlic, cayenne pepper, garam masala, cumin powder, coriander powder, turmeric, 1 tsp salt, and 1/4 tsp black pepper.
  3. Mix well to combine all of the spices.
  4. Toss in the cauliflower florets and stir to make sure each floret is coated completely.
  5. Cover and refrigerate at least 8 hours and preferably, overnight.
  6. When you are ready to bake, preheat oven to 400 degrees.
  7. Trim ends of zucchini and slice in half. Scoop out flesh and save to make Zucchini Bread.
  8. Rub oil over all 4 Zucchini boats, then season with the remaining 1 tsp salt and 3/4 tsp black pepper.
  9. Bake separately but at the same time, the cauliflower and zucchini boats for 30 minutes.
  10. Remove from oven and stuff the Zucchini Boats with the Tandoori Gobi.
  11. Broil on high for 5 minutes or until you get a slight char on the cauliflower.
  12. Remove from oven and sprinkle chaat masala over the the boats.
  13. Serve hot with your favorite raita!

Notes

**Bake the cauliflower and zucchini boats in separate baking sheets if possible.  When you stuff the boats and return the baking sheet to the oven to broil, the remnants of the tandoori paste will burn on the pan if you are using the same pan.

Tags

Eat a Rainbow,
Eat your colors,
Gluten Free,
Indian Fusion,
Keto,
Meatless Monday,
Prep ahead,
Sustainable,
Tandoori Nights,
vegetarian
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