Tag: vegetarian

Sapna1 Comment

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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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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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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Sapna4 Comments

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

Sapna5 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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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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Sapna2 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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Sapna4 Comments

Pumpkin Bread

One of the best things about the Fall season is pumpkin bread.  The spices and the aroma when you are baking it compares to no other.  It makes me feel so warm and cozy and ready for the winter.

I love this pumpkin bread recipe because:

  • It’s moist
  • Easy to make
  • Isn’t too dense
  • Has all the Fall spices:  Cinnamon, Ginger, Cloves, & Nutmeg
  • Fun to make with the kids


Here’s a little trick….. to keep it moist, I added applesauce to the batter.  You can’t taste it but it makes the pumpkin bread so much better!

The girls have been eating it in the mornings with breakfast and I love having a slice in the afternoon with my cuppa chai.  It’s perfect to snack on any time of the day!  And with the holidays right around the corner, make an extra batch for a relative or neighbor.  What a great gift to give too!

If you like this Pumpkin Bread recipe, try out….

My Spiced Pear Loaf and Zucchini Bread.

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

Pumpkin Bread

Pumpkin Bread
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Sapna
November 30, 2020
by Sapna
Category Breads Dessert
Persons
1
Prep Time
20 minutes
Cook Time
55 minutes
Wait Time
5 minutes
Total Time
1 hour, 15 minutes

Ingredients

  • 1/2 (15oz) can pumpkin puree
  • 2 eggs
  • 1/4 c vegetable oil
  • 1/3 c water
  • 1/2 c applesauce, unsweetened, plain
  • 1 c brown sugar
  • 1 3/4 c whole wheat flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger

Instructions

  1. Preheat oven to 375 degrees F and grease a 9x5 loaf pan with cooking spray
  2. In a large bowl, mix pumpkin puree, eggs, oil, water, applesauce, and sugar until well blended to a smooth, creamy texture.
  3. In a separate bowl, combine flour, salt, baking soda, cinnamon, nutmeg, cloves and ginger. Mix well to incorporate.
  4. Add dry ingredients to the pumpkin puree and mix until well combined.
  5. Pour into greased loaf pan and bake 55 minutes or until toothpick inserted comes out clean.
  6. Let cool 5 minutes before serving.

Notes

*To make this vegan, switch out the eggs with flax seeds.  
For 1 egg = 1 Tbsp flax seeds + 3 Tbsp water


Tags

bread,
Dessert,
Fall baking,
Pumpkin,
Snack,
vegetarian
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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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0 ratings
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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Sapna7 Comments

Sweet Potato and Beet Hash with Fried Eggs

A couple of months ago, I won our local Farmer’s Market cooking competition and part of my prize was a big box of fresh goodies from the market.  I don’t know if I’ve ever been so excited to get fresh veggies and fruits!   I honestly felt like a contestant on Chopped from The Food Network in that I wanted to use all of my produce and come up with a delicious dish.

Well, considering there were so much produce, I’m not sure I would be able to eat more than 3 bites of any dish made from all of the veggies and fruits!  One of my favorites in that box was the beet greens with their beautiful red stems.  I’ve had quite a few people ask me what I use them for and what they can cook out of them.  A definite go to are to cook them down like collard greens but I wanted to do something more creative and decided to add the beet greens to a hash and topping it with an egg made it the perfect breakfast for a busy day or a big, healthy lunch bowl.

The vibrant orange and red colors of the root veggies as they are being cooked, the bold green of the beets…..eeek!  I’m salivating just thinking about this recipe.   The best part is all the nutrition you get in this sustainable hash:

  • high in dietary fiber
  • high in folate
  • good source of potassium
  • good source of non-dairy calcium (the beet greens are)
  • great source of B-carotene, lutein, and zeaxanthin (these flavonoids have strong anti-cancer and antioxidant properties)

Topping this hash with a fried or hard boiled egg adds a little extra protein though to keep it vegetarian/vegan, you can always replace the egg with a grilled tofu steak.

From my kitchen to yours, enjoy this delicious and healthy Sweet Potato and Beet Hash!

Sweet Potato and Beet Hash with Fried Eggs

Sweet Potato and Beet Hash with Fried Eggs
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0 ratings
Sapna
November 4, 2020
by Sapna
Category Breakfast Vegetarian
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes

Ingredients

  • 2 beet, peeled and diced small
  • 2 sweet potatoes, peeled and diced small
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bunch beet greens with stems, chopped
  • 4 eggs, fried or hard boiled
  • 2 1/2 tsp salt, divided
  • 2 1/2 tsp ground black pepper, divided
  • 1 tsp cayenne pepper
  • 3 tbsp Avocado or Olive Oil, divided

Instructions

  1. Heat 2 Tbsp oil in a cast iron or heavy bottomed skillet on medium high flame.
  2. Add in the beets, sweet potato, 1 tsp salt, 1 tsp black pepper and cook about 10-15 minutes until browned and crispy. If it is still mostly raw at the 10 minute mark, cover and let it cook in the steam for an additional 5 minutes.
  3. Remove the veggies from the pan and set aside.
  4. In the same skillet, add the remaining 1 Tbsp oil and let it heat up.
  5. Add in the onions and garlic and saute for 2-3 minutes.
  6. Add in the beet greens and stems and cook for an additional 1-2 minutes until it is just starting to wilt. Add in the veggies, and mix well.
  7. Let the hash crisp up then remove from pan and divide between 4 plates. Top with your choice of egg and serve hot!

Tags

Breakfast,
Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
Keto,
Protein,
Sustainable,
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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Sapna3 Comments

Sweet & Spicy Harvest Bowl

The weather is still pretty warm out but I am mentally ready for fall!  Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season.  The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere!  They’re all so beautiful, colorful and oh so yummy!

I was inspired during my last visit to the Farmer’s Market for this recipe.  I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut.  The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.

Here are a few other ingredients I used though, I definitely didn’t roast them:

  • Avocado
  • Red Pears
  • Feta
  • Toasted Pecans
  • Quinoa

As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.

I was so excited just roasting the veggies because they looked so bright, bold and beautiful!  The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.

This is one dish that I think is going to come up often on our table through this season!  Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight!  It’s simple, healthy, delicious, and you get to eat many of your colors!

Here are some of the health benefits from this yummy bowl:

  • Low Carb
  • High in Fiber
  • High in Protein
  • Vitamins K, C, A, and B-6
  • Good Source of Iron
  • Good Source of Folate

Well!  What are you waiting for?  You have got to try this out!

From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!

Sweet & Spicy Harvest Bowl

Sweet & Spicy Harvest Bowl
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Sapna
October 15, 2020
by Sapna
Category Salads Vegetarian
Persons
2
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes

Ingredients

  • 2 c Acorn Squash, peeled, deseeded, cubed
  • 1 large Beet, peeled, cubed
  • 1 lb Brussels Sprouts, halved
  • 1 Avocado, cubed
  • 1 Red Pear, thinly sliced
  • 1/4 c crumbled Feta
  • 1/4 c toasted pecans
  • 1/2 c quinoa
  • 1 lime, quartered into wedges
  • 2 tsp salt
  • 1 1/2 tsp ground black pepper
  • 1 1/2 tsp ground chipotle pepper*
  • 1 Tbsp Avocado or Olive Oil

Instructions

  1. Preheat oven to 375 degrees
  2. Line a baking sheet with a silicone mat, parchment paper or aluminum foil
  3. In a bowl, add oil, 1 1/2 tsp salt, black pepper, and chipotle pepper. Mix well
  4. Add in the squash, beets and brussels sprouts. Toss well to coat all the veggies evenly
  5. Add the veggies to the baking sheet and bake for 35 minutes
  6. Meanwhile, thoroughly rinse the quinoa to remove the saporins
  7. In a medium saucepan, bring to a boil 1 c water and add rinsed quinoa and 1/2 tsp salt
  8. Let it cook for 10-12 minutes or until all the water has burned off. Remove from heat and cover for 5 minutes. When ready to use, remove cover and fluff with a fork.

To Assemble:

  1. Add the roasted veggies, quinoa, avocado, toasted pecans, feta, and pears to a bowl.
  2. Serve hot with a lime wedge!

Notes

*Adjust the amount of chipotle pepper according to spice level

Tags

Autumn,
Clean Eating,
Eat a Rainbow,
Eat your colors,
Fall,
Farm fresh,
Farmers Market,
Fresh Vegetables,
Gluten Free,
Harvest,
Healthy,
Protein,
Raw Foods,
Sustainable,
vegetarian
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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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Sapna1 Comment

Samosa Puffs

Every Indian household is sure to have samosas for any occasion.  Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point!  Samosas everywhere.  When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.

My roommates and friends at college also benefited.  There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.

These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly  kneaded dough.  The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.

From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!

Samosa Puffs

Samosa Puffs
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Sapna
September 18, 2020
by Sapna
Cuisine Indian
Category Indian
Persons
10
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes

Ingredients

  • 10 sheets of square pastry sheets
  • 2 large potatoes, peeled, boiled, and crumbled (not mashed)
  • 1/2 c green peas
  • 1 Serrano pepper, chopped (adjust to spice level)
  • 1 Tbsp ginger, grated or paste
  • 1 tsp CHAAT MASALA or AAMCHUR (mango) powder
  • 1/2 tsp salt
  • 1/2 tsp CUMIN seeds
  • 1 tsp CAYENNE pepper (adjust to spice level)
  • 1 tsp CUMIN powder
  • 1 tsp FENNEL powder
  • 1 Tbsp milk

Instructions

  1. Heat a nonstick pan on medium flame, and add oil to it.
  2. Add the cumin seeds and wait for them to sizzle.
  3. Add in the ginger and Serrano pepper and cook for 30 seconds.
  4. Add in the peas and cook them for 2-3 minutes.
  5. When the peas have a bright green color to them, add in the chaat masala, cayenne pepper, cumin powder, and fennel powder. Mix well and let the spices cook for an additional 30 seconds to bloom them and release the flavors.
  6. Finally, add in the boiled, crumbled potatoes and salt and mix well. Cook for an additional 2-3 minutes.
  7. Remove from heat and set aside.

Assembly:

  1. In each pastry square, fill about 1-2 Tbsp of filling in the center.
  2. Brush the edges with milk and seal tightly. If needed, use a fork to seal the pastry.
  3. Repeat until all the puff pastry sheets are filled.
  4. Preheat oven to 400F.
  5. Brush the Samosa Puffs with more milk on the outside to give it a crisp surface while it bakes.
  6. Bake for 20 minutes or until golden brown and the pastry has cooked through.
  7. Remove from oven and let cool for 10 minutes.
  8. Serve hot with your favorite chutneys!

Notes

** If you don't have chaat masala or aamchur powder, you can replace it with equal amounts of lemon juice 


Tags

Appetizers,
comfort,
Desi Fusion,
Desi Khana,
Indian,
Indian Food,
Kid Friendly,
make ahead,
party food,
Potato filling,
Samosa,
vegetarian
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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

Methi Thepla

Growing up in a Gujarati household, anywhere we went, you were guaranteed to have theplas packed.  Whether we were traveling by car, plane, train, pretty much any vehicle, Mom would always have a foil packet filled with theplas.  I would always get annoyed that we would be the family opening a packet of “Indian smelling food” but guess what…. I am my mother now.  Quick to make, easy to pack, not much fuss and muss associated with them, and filled with nutrition, they are the perfect snack or meal to have.

Easy to eat anywhere on the go, similar to a thin tortilla, theplas are made by adding fenugreek leaves (methi) to the dough before kneading it.  Instead of water, this dough uses yogurt as a binder making it a healthy and delicious meal or snack.

Fenugreek leaves are an under appreciated green that I have not seen outside of Indian food culture.  Some of the healthy benefits they provide are:

  • lowering blood sugar
  • reducing cholesterol levels
  • reducing inflammation
  • increasing milk production for nursing mothers
  • help with appetite control

Adding in the yogurt to knead the dough helps provide calcium and protein.  I use a multi grain flour to make these and between that, the yogurt, and the fenugreek leaves, 3 of the food groups are already incorporated into these theplas!

Added benefit, “roti” and yogurt is one of the girls’ favorite meals so it’s easy to sneak in different veggies and they’ll gobble it up.

Try out these methi theplas at home and I hope you like them as much as we do!

From my kitchen to yours, enjoy!

Methi Thepla

Methi Thepla
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Sapna
September 9, 2020
by Sapna
Cuisine Gujarati
Category Indian
Persons
25
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Ingredients

  • 2 c whole wheat flour, plus a little extra to roll the theplas out
  • 1 c yogurt
  • 1 c methi (fenugreek) leaves, frozen or fresh and chopped
  • 1/2 tsp turmeric powder
  • 1 tsp cayenne pepper (adjust to spice level)
  • 1/4 tsp hing (asafoetida)
  • 1 1/2 tsp salt
  • 1 Tbsp oil, plus a little extra for cooking

Instructions

  1. In a large bowl, add the flour, fenugreek leaves, turmeric, cayenne pepper, hing, and salt. Mix well.
  2. Add in the yogurt and knead to form a soft dough. If the dough seems a little tough, add a Tbsp of water at a time to soften it up.
  3. Once kneaded, add 1 Tbsp oil to coat the dough.
  4. Let the dough rest for 5-10 minutes.
  5. Divide the dough into 20-25 equal portions.
  6. Dust the thepla dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out.
  7. Heat a skillet on high heat and place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the methi thepla and smear a little oil over the top and using a flat spatula, press lightly in a turning motion to cook the thepla.
  8. Flip the thepla to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a plate.
  9. Continue this process until all the theplas are cooked.
  10. Serve hot!

Tags

gujarati,
Healthy,
Indian Food,
Kid Friendly,
make ahead,
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” →

Sapna3 Comments

Spinach and Egg Crepe Pockets

Breakfast is always the hardest meal for me to be creative with.  I’m constantly trying to make different foods to keep the days going and prevent burnout on any single dish.  We’ve cycled through oatmeal, yogurt parfaits, eggs in all forms, muffins, and so many other variations of the above!
IMG_7975
I had some crepes leftover from another meal and decided to use them for breakfast.  You can make the crepe batter fresh in the morning or pre-make your crepes and store them in the refrigerator or freezer.
IMG_7984
Go nuts with the filling.  I kept it simple with some sautéed spinach and cheese but you can add in turkey slices, ham, bacon, or other veggies like tomatoes, squash, and onions.
IMG_7974
From my kitchen to yours, I hope you enjoy this breakfast!

Spinach and Egg Crepe Pockets

Spinach and Egg Crepe Pockets
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Sapna
August 31, 2020
by Sapna
Category Breakfast
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Ingredients

For the Crepes:

  • 1 ½ c AP flour
  • ¾ c water
  • 2 eggs
  • ½ milk
  • 3 Tbsp melted butter
  • ¼ tsp salt

For the filling:

  • 2 c spinach, chopped