Stirfry Spring Rolls

Fresh Vegetable Stir Fry Spring Rolls

**Most of the time, I like to cook quick meals that I know are healthy and require little preparation. One staple go-to meal for me when I’m feeling peckish but not famished is a simple fresh spring roll with stir-fried vegetables. By fresh, I mean not deep-fried. Since I bought my first packet of rice paper in Chicago, I’ve never looked back. It is now one of the main ingredients I will buy in bulk to bring back to India whenever I’m travelling.**

Stirfry Spring RollIngredients:

1 tsp Oil
1 Onion
1 Carrot
1/2 Bell Pepper
1/4 Cabbage
1-2 Tbsp your choice of Sauce
[Option: tasty with a handful of bean sprouts and/or rice noodles]

Recommended Sauces:
Soy Sauce
Barbecue Sauce
Peri Peri Sauce

Directions:

  1. Heat oil in a frying pan and add onions. After 2 minutes, add carrots and green peppers. In the end, mix in cabbage and noodles/sprouts (optional) then put in a few drops of your favorite sauce to the mixture. Make sure it tastes a tiny bit stronger than you’d like, because it will get wrapped in rice paper.
  2. Take a rice paper round and dip in water for 10-20 seconds. place wet rice paper sheet on a mat or cutting board, load stir-fried mixture, and wrap into a parcel to make spring roll. Repeat until your rice sheets and stir-fried vegetables are over.

Note: Through trial and error, I’ve learnt that this form of spring roll tastes better when the sauce flavoring is put inside the roll, as opposed to a dipping sauce accompaniment. Also, even if the filling for the spring roll is runny, the rice paper tends to hold liquid well. Alternatively, adding just a few strands of rice noodles will have the effect of soaking up any extra liquid. Just have fun and experiment!

Cooking Time: 15 mins
Yields: 4-6 rolls 

Russian Baklazhannaya Ikra / Poor Man’s Caviar

IMG_20151119_135815

**This classic Russian eggplant spread is best served cold with Russian rye bread. The flavors remind me of Indian dishes like Pav Bhaji and Baingan Ka Bharta, and would taste great warm with roti as well! This Ikra was made using local Indian produce and will require readjustment in amounts if cooked elsewhere.**

This is a Vegan, and Vegetarian dish that can be eaten warm or cold!

Ingredients:

2 medium-sized eggplantsIMG_20151119_125950.jpg
1/4 cup tomato puree
4 tomatoes
3 onions
1 green pepper
1/2 head of garlic
1 tbsp olive oil
1 tsp sugar
salt to taste

Directions:

Place whole eggplants on direct heat and roast until skin begins to bubble. Take off heat, peel skins, and dice eggplant. Dice or mince the tomatoes, onions, pepper, and garlic too.

Heat oil in a frying pan and put in onions and garlic. When translucent, add green peppers and eggplant pieces. After 2 minutes, stir in tomatoes.

Now add tomato puree, salt, and sugar. Mix, cover with lid, and turn down the heat to medium low. Simmer for 20-30 minutes while stirring occasionally.

Your caviar is ready to eat as is (that is what I did) or refrigerate for a few hours (or overnight) before serving with your choice of bread!

Note: I tried an online recipe much like this one (no tomato puree) about a year ago and loved it, but I misplaced the recipe, so this time I made it from memory and it still tasted delicious. A lot of the recipes you will find are either pureed to a paste or a lot chunkier, but I like making mine with minced/diced vegetables so that it can evenly be spread on the wheat bread we have at home.

Cooking Time: 60 minutes
Serving Size: 4  people

Vegan Carrot Cinnamon Cake

**I adapted this recipe from allrecipes.com according to what local Indian ingredients are available and take into account my family’s food preferences. This delicious recipe is super simple to make and very moist to eat. It doesn’t require frosting and can be gobbled up in a matter of minute!**

This is a Vegan, Vegetarian, Egg-Less Recipe!

Ingredients:

Ingredients for Vegan Carrot Cinnamon Cake

carrot cake ingredients

5 carrots finely grated
1 cup whole wheat flour
1/4 cup flax seed meal
3/4 Tbsp cinnamon powder
3/4 cup hot water
1 1/2 tsp vanilla essence
1/8 cup sliced almonds
1 tsp baking soda
1/2 cup granulated sugar
1/4 tsp salt

Directions:

Preheat oven to 350 degrees Fahrenheit (or 180 degrees Celsius). Prepare a greased baking pan (I used 3 small bread loaf pans).

How To Make Vegan Carrot Cinnamon Cake

dry and wet mixtures

In a mixing bowl, whisk together dry ingredients: whole wheat flour, cinnamon powder, baking soda, and salt. In another mixing bowl, soak flax seed meal in the hot water until it absorbs the water, then add sugar and vanilla essence.

Vegan Carrot Cinnamon Cake Batter

ready to bake!

When sugar has melted, add grated carrots and almonds. Now add dry mixture to this wet carrot mixture and pour into baking pan.

Baking Vegan Carrot Cinnamon Cake

bake at 350 degrees Fahrenheit or 180 degrees Celsius

Bake for about 30-40 minutes or until the cake is cooked properly in the center.

Sliced Vegan Carrot Cinnamon Cake

sliced and ready to gobble up!

Let it cool before slicing, and it’s ready to eat!

Note: I halved the original recipe, which also suggests eating this with frosting but I found it sweet enough on its own. It was gobbled up in a matter of minutes!

Cooking Time: 60 minutes
Serving Size: 10-12 people

Recipe: Spanish Gazpacho

November 1, 2015

Spanish Gazpacho

**A smooth classic cold soup recipe made with local Indian ingredients… perfect for those hot Indian summers!**

This is a Vegan, Vegetarian, Raw, and No Chew Recipe!

Ingredients:

fresh produce sourced in India!

13 tomatoes
1 cucumber
1 small green pepper
1 onion
2 cloves garlic
1 green chilli
2 tbsp fresh coriander
2 1/2 cups water
4-5 tbsp vinegar
1 cup olive oil
salt to taste
black pepper to taste

Directions:

  1. Blanch tomatoes in a pot of boiling water for 2 minutes. Drain and peel the tomato skin and chop roughly.
  2. Into a big blender, add tomatoes, cucumber, green pepper, onion, garlic, and green chilli, Blend. Add water, vinegar, salt and black pepper and blend again.
  3. While blender is on, pour in olive oil slowly. Keep blending for another 2-3 minutes. Color and consistency of soup should change.
  4. Add finely chopped fresh coriander in and pulse to incorporate thoroughly.
  5. Refrigerate for at least 5-7 hours before serving cold.

Note: Make sure you use the reddest ripest tomatoes (mine weren’t) in combo with olive oil for best color and taste. This recipe tastes great on the next day. 

Serving Size: 5-7 people

Gazpacho I had last night!