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


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


  • 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


  • 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)



Vegan Cannellini bean coconut hummus

This is probably the best hummus I have ever made. Are you bored of chickpea hummus? This is what you need for a change 🙂 With coconut in, it tasted divine. Get rid of coconut if you are not into coconut 🙂


Very easy to make and Yum. In a food processor, blend together these ingredients below

  • A can of cannellini beans rinsed very well
  • 1 clove garlic
  • 1-2 tsp cumin powder(depending on your taste)
  • Juice from 1/2 lime
  • 1 tbsp olive oil(optional)
  • 1 tbsp unhulled tahini(or more-depending on your taste)
  • 2 Tbsp fresh coconut
  • Salt, Paprika-to taste

That’s it. Yummy hummus 🙂

Serve with bread/these amazing Korean Scallion pancakes- PaJeon 



Black-eyed bean hummus

I wanted to eat hummus so bad I checked my pantry for a can of chickpeas. No luck. 😦  I usually boil one type of legume every 2 days for my protein intake (healthier than tofu). Today was black-eyed beans. Made hummus with it. Taste was AMAZING 🙂

All you need are

  • half a cup of cooked black-eyed beans
  • a heaped tsp of unhulled tahini
  • few drops of lemon juice (I love lemony taste-I usually add bit of lemon zest)
  • a clove of garlic
  • a pinch of paprika
  • a pinch of cumin seeds
  • salt-to taste
  • 1 tsp olive oil

Blend them all together drizzle with olive oil and serve with mountain bread 🙂

Do you crave chips? This is the best way to satisfy your craving. Tear mountain bread into bits and microwave for a min. Yummy chips. If you use corn mountain bread, add some vegan cheese on top, that’s your nachos. If you live in Australia, you could get mountain bread at Coles/Woolworths



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


  • 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


Minty Coriander chutney


  • 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


  • 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


Vietnamese Rice paper roll

Vietnamese rice paper roll with coco-nut dipping sauce

Any time I walk past the Vietnamese takeaway shop in a food mall, I peek in to find out if there are any vegan rolls with just veges, it’s hard to find one. So time to make it myself. I was walking through the health isle in Coles, where I found this gluten-free rice paper. Each paper comes to around 27 calories.


Ingredients for filling

  • Carrot, cucumber-julienne- 1 handful each
  • Snowpea sprout leaves, Sprouts
  • Boiled lentils
  • Tofu-1 handful (Julienne them and fry with Mexican seasoning in 1tsp oil)
  • Onion-1/4 chopped length-wise



  • It is better to mix all the ingredients and keep them ready.
  • Wet rice paper in warm water and place them on damp paper towel. Place  the filling in and roll them based on the instructions on the rice paper packet.


Coco-nut dipping sauce


  • Garlic-1 pod
  • Raw almonds-12, Roasted peanuts-10, chia seeds-1/2 tsp, sunflower seeds, pumpkin kernels-1 tbsp each
  • Caster sugar-1 tsp, 1 dry red chilli, 1/4 tsp tamarind paste, salt-to taste
  • Light coconut milk- 3 Tbsp
  • Onion-1/2 chopped fine
  • Oil-1 tsp


  • Blend all the  ingredients in the first 4 bullet points together into a very very fine paste
  • In a pan, add 1 tsp oil, add onion fry well, add the blended paste, water and let it boil for a couple of minutes.
  • Take it off heat and use it as a dipping sauce 🙂
  • This is all healthy fat, but make sure it is just a dipping sauce.

Serves:4 people

Tomato Sesame seed Dip

Tomato Sesame seed dip/chutney


  • Tomato-1.5 sliced
  • Sesame seeds-2 tsp
  • Garlic-2 pods
  • Green chilli-1; Dry chilli-2
  • Mustard seeds, white urad dal, cumin seeds-1 tsp each
  • Curry leaves-one strand;
  • Asafoetida/Hing-1 pinch
  • Coconut-1 tbsp
  • Onion-1/2 finely chopped
  • Rice bran oil-2 tsp
  • Salt- to taste


  • In a sauce pan, dry toast sesame seeds
  • In the pan, add 1tsp oil and then when it is hot, add white urad dal and cumin seeds. Wait until urad dal turns red and take it off heat and add to sesame seeds
  • In the pan, with the remaining oil, fry green chilli, red chilli,garlic and tomatoes until tomatoes are cooked and let it cool to be blended.
  • In a blender, add the seeds and urad dal and once they blend, add the tomatoes, chilli and coconut and blend them all together
  • In the pan, add 1tsp oil, wait for it to heat,then add mustard seeds, hing, wait for the cracking sound, add curry leaves, fry onions with salt and add the blended paste and mix them all before transferring the contents to container.

Serves:2 people