Gluten-free Kale & Spinach Protein Crepes with Tomato, Onion and Coconut Relish

Just getting back to normal routine after being pampered by my mum. Managed to keep my weight loss and I am officially under 70 now 🙂

Sanju (my fiance’) and I have been looking at apartments here and we are glad we found one. He will be moving there soon and I will join him in February after our wedding. The new unit is really cool with a beautiful kitchen 🙂 Can’t wait to start cooking there and the oven is for me and me only-So watch out the space for more baking recipes.

Back to recipe, Kale and Spinach crepes is one of the easiest and yummiest crepes I have made and Sanju who is EXTREMELY fussy about food loved it 🙂 So here you go with the recipe

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For the crepes:

You need:

  • Kale and Spinach-1 handful each-blanced in hot water
  • Ginger-a small piece
  • Cumin seeds-a tsp
  • Salt-to taste
  • Buckwheat and Chickpea flour-1/2 cup each
  • Chili powder-a tsp/more to taste

Method:

  • Blend blanched Kale and Spinach, ginger and cumin seeds to a fine paste and add them to remaining ingredients, add needed water and make crepes 🙂

For the relish/chutney

You need:

  • Onion-1.5 cubed
  • Tomato-2 cubed
  • Coconut-2 tbsp
  • Mustard seeds-1 tsp
  • Oil-2 tsp
  • Sambar powder-1-2 tsp depending on spice level
  • Salt-to taste

Method:

  • In a pan, add 1 tsp oil, onions, let them brown, add tomatoes and let it cool and add coconut and blend them into a very fine paste
  • In the same pan, add oil, mustard seeds, curry leaves (optional), blended paste and sambar powder and add 1/2 cup water, salt and let the paste boil until it reaches relish consistency (Source: My dearest mum)

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Raw vegan chia seeds pudding-made 4 ways

I have had this big bag of chia seeds for a while now and I usually put them in my smoothies but that wasn’t enough to reduce the quantity much-which means low consumption of omega-3. As I was going through my recipes, this one caught my eye. A low calorie-very healthy brekky pudding 🙂 Yep, you read it right-A pudding for breakfast. I was so thrilled just reading through the ingredients. Got this from a pamphlet which had info about how good raw veganism is for you and this recipe was at the end.

Please note: If you are not into slimy texture puddings, this is not for ya. Make a small batch of this and check if you like it. I loved it, my house mate did not. He said the texture was not for him. Let me know if you try this. I have this major issue where I love whatever I cook and can eat without complaining. If you think this is not a good recipe, I will take this down 🙂

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Serves: 4

You need:

  • 3/4 cup chia seeds
  • 1 cup coconut milk
  • 2 cups almond milk

Mix them all together and cover it with a cling wrap and refrigerate from anywhere between 4 hours to 24 hours 🙂 I am going to call this ‘chia seed mixture’

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The original recipe says you add fruits and nuts to the chia seed mixture along with agave and just have it 🙂 I have improvised it to my taste. If you have any ideas, let me know. Will add them here too. 🙂

Pudding 1: Chocolate Almond Dates Chunky Chia Pudding

In a small mixing bowl, add 2 Tbsp cacao powder, 1 Tbsp almond meal, 3 medjool dates, a pinch sea salt and make a paste/pulse it in a food processor.  Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with chocolate shavings and almond meal 🙂

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Pudding 2: Banana Peanut Butter Chia Pudding

In a small mixing bowl, add 1 ripen banana, mash it with a fork,  1-2 Tbsp peanut butter, 2 tsp stevia, a pinch sea salt, 2 pinches cinnamon and make a paste. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with banana slices/peanut butter 🙂

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Pudding 3: Pistachios Saffron Cardamom Chia Pudding-Raw vegan kheer

In a small mixing bowl, add 2 Tbsp pistachios, 1 cardamom seeds (use mortar and pestle to crush the seeds), few strands saffron (to take the extract out, put them on a small plate, add a Tbsp of water/milk and rub them with your index finger-this releases the flavor), 2 Tbsp stevia, a pinch sea salt  and make a paste. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with crushed pistachios  🙂

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Pudding 4: Coffee lovers’ Bitter Chia Pudding [NOT RAW VEGAN]

In a small mixing bowl, add  1 tsp of instant coffee powder, 1 tsp cocoa powder, vanilla bean paste, 1 Tbsp Stevia, a pinch salt and mix them all well. I added a tsp of unhulled tahini and it made this terribly bitter. You could heat this in a microwave for 10 seconds to ease the dissolving process. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with stevia  🙂

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My personal favorite is banana peanut butter followed by the chunky dates one. Which one is your favorite?

Gluten-free Quinoa ‘sabudana kichidi’ minus too much starch

Sabudana kichidi is an usual Indian brekky made out of Sago, yeah the starchy tapioca thingy. I could live just eating that for the reminder of my life 🙂 There is nothing but starch in it. Tried to make it with quinoa. Same taste but loads of good stuff could go into it. This is a healthy version packed with spinach, green peas – not the traditional one 🙂 Manu, who is a family friend of ours (happens to me my student as well-No I don’t give him extra marks :P) loved it 🙂 He wanted the recipe, I thought I would give it to the world 🙂

You need

  • Cooked quinoa-1 cup
  • 1/2 potato boiled and broken into bits
  • Spinach and green peas a handful each
  • Groundnut coarsed ground-1.5 tbsp
  • Coconut grated-1 tbsp
  • Mustard seeds-1 tsp
  • Salt-to taste
  • Green chili-1
  • Juice from lemon-1-2 Tbsp (optional)
  • Turmeric-1/2 tsp
  • 1 tsp oil

Method:

  • In a pan, add oil, mustard seeds, once they pop, add green chili, potato, little salt, turmeric, fry for a couple of mins, add spinach and green peas, wait until peas are cooked
  • Add cooked quinoa, salt, mix them all well, add grated coconut, ground groundnuts, salt, toss them together until they come together.
  • Remove off heat and add lemon (optional)
  • Yum 🙂 Potato with quinoa is heaven on plate. If you take spinach and green peas off, its close to the traditional recipe.

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Gluten-free Quinoa Black-Eyed Beans Mexican Flavored Cheese burger

I have a confession to make 🙂 I haven’t had a burger since going vegan 🙂 I know. I should have tried making one. That’s what I did today 🙂 I got tofutti cheese slices which I have been treasuring to make this yummy burger. Hola! Sabor Mexicano. 🙂 Take this Maccas (Macdonalds) 😛

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You need-[This makes around 6 patties]

  • 1 red onion-very finely chopped
  • 1 clove of garlic, a small piece of ginger-grated
  • 1/2 tomato-blended
  • Spinach-a handful-finely chopped
  • 1 boiled and mashed potato
  • Cooked Quinoa-1/4 cup
  • Chickpea flour-2 Tbsp, Corn flour-2 tsp
  • Cooked and mashed black-eyed beans-1 cup
  • Chili powder-1 tsp
  • Mexican taco seasoning-1.5 Tbsp (more or less depending on how strong it is)
  • Green peas-a handful
  • Salt-to taste

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Method:

  • In a pan, add oil, add onion and garlic and saute until transparent and add tomato and the seasoning and cook until dry and add the spinach, beans, peas, potato and cook until dry, add a tbsp of chickpea flour and mix it well
  • Add quinoa, rest of chickpea flour and cornstarch and mix them well. Take it off heat and let it cool until you can make patties.
  • Spray oil and cook them in a shallow pan 🙂

Layers of burger

I drew this on my tablet cos it was hard for me describe the layers 😛 Hope this helps 🙂 I will post my easy guacamole recipe I stole obtained from my Mexican friend 🙂

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I could only eat half the burger 😦 Was too much 🙂

Strawberry Almond Gluten-free Pancakes

I am not into berries usually 😦 Not into sour fruits. Woke up this morning with an irresistible appetite for pancakes. No flour, No bananas, No chocolate chips – I know , I have to go grocery shopping 🙂 But had strawberries- one of my students gifted them to me on the last class – Thanks, Chris 🙂 Made these pancakes. Was divine.

You need:

  1. Buckwheat flour-1/2 cup [last 1/2 cup-my pantry is literally empty :P]
  2. Quinoa flakes-1/2 cup [This was such a good idea]
  3. Baking powder-2 tsp
  4. Salt-a pinch
  5. Soy milk-1 cup
  6. To be blended (4 ripe strawberries, 3 dates, 1.5 Tbsp apple sauce, 1.5 Tbsp maple syrup,1/3 cup raw almonds)
  7. Chia seeds-a tsp
  8. Dietary fibre-a tsp
  9. Olive oil spray
  10. Vegan butter-1 tsp-for topping

Method:

  • Mix the (1, 2, 3, 4)- the dry ingredients first.
  • To this add the blended strawberries, soy milk and whisk them well until they are no more lumps.
  • Now add chia seeds, dietary fibre and mix them all well and let them sit for 10 mins to
  • Heat a griddle and make pancakes. Top with choc chips (I used normal chocolate) and vegan butter 🙂

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Please note: Adding choc chips into the batter makes the pancake taste 2000 times better 🙂

Vegan Banana Choc-chip Pancakes

Made this super healthy awesome pancake few hours ago 🙂 🙂 Was divine. Wonderful way to start the day

You need:

  1. Wholemeal flour-1 cup
  2. Baking powder-2 tsp
  3. Salt-a pinch
  4. Soy milk-3/4 cup
  5. To be blended (1 banana, 1 heaped tsp tahini, 1.5 Tbsp apple sauce, 1 Tbsp maple syrup)
  6. Choc chips-1/3 cup
  7. Chia seeds-a tsp
  8. Dietary fibre-a tsp
  9. Olive oil spray
  10. Vegan butter-1 tsp-for topping

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Method:

  • Mix the (1, 2, 3, 4)- the dry ingredients first. 
  • To this add the blended banana puree, soy milk and whisk them well until they are no more lumps.
  • Now add chia seeds, dietary fibre and chocolate chips and mix them all well.
  • Heat a griddle and make pancakes. Top with vegan butter 🙂

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Quinoa pongal with Minty Coriander chutney

Pongal is one of the usual breakfast in Tamilnadu (one of the South Indian states). I have to admit I used to hate pongal, the reason being it was just cooked rice and split mung bean with loads and loads of clarified butter (ghee) and pepper. My mum always had to make something else cos I was adamant not to eat it. Since last May/so, I have reduced my intake of rice substituting it with world’s yummiest grain, Quinoa 🙂 Came back from work yesterday and all I wanted was quinoa and lentils. I was going through my paati’s (granny) recipes I saw a non-vegan version of pongal. The Einstein part of my brain was so active I decided to make vegan quinoa pongal.

If you have a pressure cooker, this is really easy to make. Else, use a heavy-lid pan to make it.

Ingredients- Serves 3 (on a portion control diet)

  • Quinoa-3/4 cup
  • Split yellow mung bean-3/4 cup
  • Cashews-10
  • Curry leaves-10
  • Pepper-coarsely ground-3 Tbsp (lesser if you want less spicier effect)
  • Mustard seeds (2 tsp) Cumin seeds (1 tsp)
  • Ginger grated- 1.5 Tbsp
  • Rice bran oil-2 Tbsp
  • Asafoetida-a pinch
  • Turmeric- 1 tsp
  • Salt-to taste

Method:

  • Pressure cook/Cover and cook quinoa and lentils with 3.5-4 cups of water.
  • Next step is to season it. In a pan, add oil,heat it,add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric, cashews, wait for it to be about brown, add ginger and pepper and pour it over the quinoa and lentil mixture.
  • Add salt and mix them well. Serve with chutney

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Minty Coriander chutney

Ingredients:

  • Mint leaves-2 handfuls
  • Coriander leaves-2 handfuls
  • Ginger-a small piece
  • Coconut (fresh/frozen)-1/4 cup
  • Garlic-one pod
  • Tamarind paste-1/2 tsp
  • Oil-a tsp
  • Cumin seeds-1 tsp
  • Curry leaves-7
  • Green chili-1
  • Mustard seeds-1/2 tsp

Method

  • In a pan, add mint and coriander leaves fry them until they shrink under heat, turn off the flame,let it cool and blend it with green chili, ginger, garlic, coconut, tamarind, salt.
  • In a pan, add oil, heat it and add mustard seeds, cumin seeds, cury leaves and pour them over the chutney

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Blueberry banana choco magic

Sorry that I wasn’t able to post for the last month and a half. Vacation to Tasmania and semester started.. Back to work. I know they are all excuses. 😦 I will try to keep up blogging regularly 🙂

I got a 125 gms pack of Tasmanian blue berries. Having tasted them in Tassie, I knew they would taste great and milkshake is what you you put them in

Ingredients

  • Banana-1
  • Blueberry – 75 gms
  • Dates- 3 for sweetness
  • Sun flower seeds -2 tsp
  • Chia seeds -1 tsp
  • Dietary fibre – 1 tsp
  • Soy milk – enough to blend into a thick milkshake
  • Raw Cacao powder – 1 heaped tbsp
  • Almond meal- 1 tsp

Method

  • Blend them all together [except almond meal] in a high speed blender and top with almond meal and a blueberry

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Minty Banana

A small punch of minty flavor in your brekky. Loved it.

Ingredients

  • Banana-1
  • Dates- 3 for sweetness
  • Natural peanut butter – 1 tsp
  • Spinach – 1/2 handful
  • Mint leaves-10
  • Chia seeds -1 tsp
  • Dietary fibre – 1 tsp
  • Soy milk – enough to blend into a thick smoothie
  • Almond meal- 1 tsp

Method

  • Blend them all together [except almond meal] in a high speed blender and top with almond meal

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Buckwheat Crepe – South Indian style

Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn’t been the same since 🙂 If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Green chilli-1, ginger-a small piece, garlic-1 pod, curry leaves-5, grated coconut- 1 tbsp, fennel seeds -1 tsp -blend them together to a fine paste
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together except oil and make crepe on a hot pan. I topped with chilli and lentil powder [ask for chutney powder in Indian shops ]

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Serves: 2 people