Some times a girl just wants some vegan chickpea meatballs! Meatballs had been on my mind for quite some time and so when I found out that a couple of friends were coming over for dinner, it became a vegan chickpea meatballs night! I love, LOVE chickpeas. Not only are they incredibly delicious, but they are so versatile – you can use them for appetizers (hummus) main meals (chickpea meatballs, chickpea curry, chickpea wraps, etc.) and even in desserts (chickpea brownies are a thing)!
I served these meatballs with some rice noodles (I could have easily made this meal grain-free by using squash or lentil noodles) and my salted vegan caramel cheesecake for dessert.
Mexican salad in a jar! Part 2 of the mason jar lunch salad series (you can check out other lunch in a mason jar recipes). I have been very hard not to buy lunch. :S The problem is though, like most people, I don’t have the time or often the foresight to make lunch in advance. I love this Mexican salad in a jar recipe because it requires minimal prep and is so quick and easy to make. You can make a few of these and they will last at least 2 days in the fridge (longer if you don’t add the avocado in the jar but just before you are ready to eat).
These flourless zucchini fritters come courtesy of my Mama. 🙂 There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking.
Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself!
Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty!
I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. 😛 In the meantime though, ode to salads!
I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. 🙂
This black bean tomato avocado salad with garlic and cilantro is my go-to weekday meal. Not only is it incredibly easy but it is very delicious. 🙂 I make so many variations of this depending on what veggies I have in the fridge. Feel free to use this as your base and go to town depending on what you have on hand! Sometimes I add some cumin and fresh chilli pepper (chopped) or chilli flakes. Feel free to add any of those if you like your salads spicy. You could also add some more tang by adding apple cider vinegar or some sweet by adding some maple syrup. Don’t be afraid to experiment! It also keeps really well in the fridge. I’ve definitely had this 3 days later and it still tastes great.
I eat this usually as the main meal but it also makes a great side dish or a crowd pleaser for a potluck!
This vegan korma recipe coconut milk recipe comes from my love of korma. Korma is a delicious Indian/Pakistani sauce traditionally made with spices, tomatoes and yogurt. Well I love korma but I don’t love the dairy (well, technically I love the dairy but my tummy doesn’t!) and so I try to make things vegan whenever I can. I took this on as an exciting challenge and dare I say that I succeeded?! Well, I dare: I succeeded! This one turned out sooo soo good. I was lazy and used frozen vegetables which made this a super quick meal, perfect for the weekdays! I invited a few girlfriends over (lucky friends of food bloggers!) and it was finger lickin’ good. We actually licked all of our fingers. 🙂
Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees, flipping mid-way through.
Heat the olive oil (or vegan butter) in a large pan over medium heat.
Add the green cardamoms, cloves, peppercorns and cinnamon.
Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
Add the onions and sauté until they start to brown.
Add the tomato puree, spices, and fresh chillies.
Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
Add veggies, if using.
Reduce heat and simmer for about 10 minutes.
Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
This vegan mac ‘n’ cheese nutritional yeast recipe blew my mind! This is how the recipe came to be:
My neighbour and bff Roopa took me out to Grasshopper, a super amazing veggie restaurant in Toronto, for my birthday last week (happy birthday to me!). We ordered the chick-un nuggets, the chick-un banh mi and, with hesitation, the vegan mac ‘n’ cheese. Growing up I loved mac ‘n’ cheese (who didn’t?!) and so even though I’ve made and tried many delicious traditional meat/dairy dishes veganized, I refrained from trying a vegan mac ‘n’ cheese. I didn’t want to be disappointed! However, I decided to take the plunge and try it at the restaurant. I was impressed to say the least!
Fast forward one week later and I was scrambling to make something for a bridal shower potluck. I decided it was time to test a vegan mac ‘n’ cheese recipe. I threw cashews, nutritional yeast, garlic and some spices into my blendtec and baam! Absolute deliciousness. It was a hit at the potluck!! Not only did everyone have it (non-vegans I should add) but a few people took it home with them.
This vegan mac ‘n’ cheese nutritional yeast recipe is a one of those that I suspect will become a regular!
This dry yellow moong dal recipe comes with a story. 🙂 I grew up eating dal (lentils) all the time. To be honest, I didn’t care for it much as a child. I would complain to my Mom and call it “jail food.” (They serve dal and roti to jail inmates in India or this is what I have been made to believe by watching one too many Bollywood movies :P). Now that I am old and wise (:P) I realize how awesome dal is. Not only is it incredibly delicious and nutritious (high in protein and fibre) but dal is super easy to make!
Aside: Sorry Mom for being ungrateful at times and thank you for always making sure we had food on the table! You also worked full-time so that makes you a serious bause.
This particular dry yellow moong dal recipe come from my mother in law! You see, there are so many South Asian variations on dal! My Mom is from Punjab and my mother in law is from Gujurat. I have been blessed with trying out these different cuisines. My Mom’s Punjabi dal recipe is also amazing which I will be posting soon.
This dry yellow moong dal recipe is slightly easier and is dedicated to Julia, a friend from work, who asked me for a “Canadian girl dal recipe.” I think she means a super easy dal recipe that you can’t mess up. This is one of those recipes!
1 cup dry yellow moong dal, washed and soaked for 10 minutes
3 cups water
3 tbsp oil (I use avocado or olive oil)
2 cloves of garlic
1 tsp cumin seeds
1 tsp mustard seeds
1 small tomato, chopped
1/2 tsp of turmeric
4-5 curry leaves (optional)
1/2 green chilli (deseeded if you don't like spice)
salt, to taste
handful of freshly chopped cilantro, optional (for garnish)
sprinkle of garam masala, optional (for garnish)
Wash and soak dal for 10 minutes
Heat oil over medium heat in a pot
Using a mortar and pestle or a small food processor crush garlic, cumin and green chilli (you can also just chop them up very finely and then combine them by hand)
When oil is hot, add the mustard seeds
Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sauté just until the garlic starts to brown
Add the turmeric, curry leaves, if using, & tomato
Add the lentils and water
Bring to a boil and then lower heat to low-medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10-15 minutes), or until the consistency is like a thick soup
Be sure to check it periodically to make sure it doesn't burn on the bottom
Remove from heat and add the salt
Add more water if you want it more soupy
Adjust spices to taste and then garnish with some fresh cilantro and garam masala
Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”