Vegan Buckwheat and Spinach Patties

When making vegan patty recipes, one of the great challenges is to find something that will stick it all together as effectively as an egg does. Did you know raw buckwheat is an excellent substitute for that? By the way, despite its name, buckwheat is not related to wheat, as it does not contain an ounce of gluten.  

 

Buckwheat is sold either raw or toasted. The toasted groats are brown, with a deep, strong flavor. Truthfully, it's not everyone's cup of tea. The raw groats are lighter in color and milder in taste. For this recipe, you'll need raw groats, sometimes referred to as green buckwheat. 

Ingredients for buckwheat patties: 

Raw buckwheat - 1 cup 

 

Spinach - 14 oz 

 

Walnuts - a handful (coarsely chopped) 

 

Green onions - 3 stems (finely chopped) 

 

Olive oil - for cooking 

 

Nutritional yeast - for sprinkling (optional ) 

 

Lemon-pepper seasoning - to taste 

 

Salt and Pepper - to taste 

 

Method of preparing the buckwheat patties: 

 

Soak the raw buckwheat: cover it with 2 inches of water in a bowl, and let sit for 1-2 hours in the fridge. Drain well but don't rinse. 

 

Process it in a food processor until it is very thick and creamy. Don't add any liquids - the texture will be a little chunky and thick. 

 

Separate the spinach leaves from the stems if needed and rinse well. Tear or chop the leaves and firmly squeeze the excess water with your hands. 

 

In a clean bowl, add all the ingredients: spinach, chopped walnuts, chopped onions, seasoning, and buckwheat. Combine it with your hands. 

 

You can fry the patties in a pan or bake them. To bake, line and grease a baking sheet. Arrange the patties closely (they won't swell in the oven) and brush them with more olive oil. Bake for 15-20 minutes at 400°F. For the last minute or two, you can turn on the broiler for a crispy bite. 

 

Top with nutritional yeast for an extra cheesy and nutty flavor, and serve. 

Chef's Tip: Throw in a leaf or two of kale if you're short on spinach - they go perfectly together!

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Mac 'n' Cheese With Veggies

Ingredients for Mac 'n' Cheese: 

 

Milk - 2 cups 

 

Cornstarch - 2 tbsp. 

 

Elbow macaroni - 8 oz 

 

Cheddar cheese - 1/3 cup (grated) 

 

Parmesan cheese - 1 tbsp. (grated) 

 

Broccoli florets - 7 oz (cut into bite-sized pieces) 

 

Cherry tomatoes - 7 oz (cut into cubes) 

 

Flat-leaf parsley - a handful (finely chopped) 

 

 

Method of preparing the Mac 'n' Cheese: 

Preheat the oven to 400°F (200°C). 

 

In a small bowl, mix 3 tbsp of milk with the cornstarch until no clumps remain. 

 

Fill a large saucepan or pot with the remaining milk and heat it up over a medium flame. 

 

Cook the macaroni in the pot according to the manufacturer's directions. 

 

Two minutes before it is ready, add in the broccoli and continue cooking. 

 

When the milk is warm, whisk in the cornstarch mixture and continue mixing on low heat until it thickens to the consistency of custard. 

 

Remove from the stove and mix in the cheddar and parmesan (save a dash for garnish). 

 

Strain the macaroni and broccoli, then add them into the saucepan with the sauce. 

 

Mix until all of the macaroni is covered in sauce. Then gently fold in the chopped cherry tomatoes. 

 

Transfer the macaroni and cheese to a casserole dish or an ovenproof skillet. 

 

Bake for 20 minutes, or until the sauce starts bubbling and the top is golden brown. 

 

Sprinkle the casserole with the cheese you saved earlier and garnish with chopped parsley. Serve warm.

 

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Source: Bbcgoodfood.com

Cauliflower Couscous

This recipe uses cauliflower as a substitute for typical couscous. This couscous would be a good idea to use as a complementary side dish for various plates. Although we also gave you a suggestion for a tasty vinaigrette here, it's totally up to you to vary or alter it. 

 

If you're not familiar with couscous, it is a North African dish made of semolina and wheat flour. In a way, you could call it pasta. It comes in tiny grains, smaller than quinoa, and can be cooked with just

Ingredients for Cauliflower Couscous: 

 

Pumpkin seeds - 1/2 cup (toasted) 

Cauliflower - 1 head 

Lemon juice - 2 tbsp. 

Salt and Pepper - to taste 

Cumin - 1/4 tsp. 

Sumac - 1/4 tsp. 

Olive oil - 3 tbsp. 

Fresh mint leaves - 1/2 bunch 

Parsley leaves - 1/2 bunch 

Golden raisins - 1/4 cup

Method of preparing the Cauliflower Couscous: 

 

Preheat oven to 350°F/ 175°C. (You may want to prepare your toasted pumpkin seeds in the oven while preparing the couscous - they take 7-8 minutes to toast). 

 

Slice the cauliflower into quarters and cut off the outer part from the hard inner core. Break this into smaller florets using a knife or your own hands. Place the cauliflower florets in a food processor and process them until they resemble couscous granules. 

 

For the vinaigrette, combine and stir lemon juice, salt, fresh ground pepper, cumin, and sumac together. Whisk the mixture in olive oil. 

 

Finally, add herbs, golden raisins, and pumpkin seeds to the cauliflower "couscous," then pour in the vinaigrette.

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Paneer stuffed kababs / cutlets Healthy variation

 Some like to call it kababs or cutlets. They make nice snacks on a cold / rainy day to eat hot.

Stuffing

paneer grated 1 cup

salt to taste

chili pdr/ green chili finely cut to taste

coriander leaves copped 2 tbsp

mix all these well, if desired add some chaat masala

mix well and make small balls for stuffing

Outer covering

beetroot finely grated 1 cup

carrot finely grate 1 cup

poatoes boiled and mashed 1 cup

garam masala 1/2 tsp

salt to taste

green chilies finely cut to taste of chili paste. chili pdr

besan 3-4 tbsp

mix all the ingredients together, see if you can make like a dough, if not add some more besan or maida to bind it together, Once you can make like a cup shape put the stuffing ball 1 and cover from all sides. Either you can deep fry it, or fry in air fryer by lightly brushing it with oil.

serve hot with mint chutney and if desired the katta-meeta chutney or ketchup.

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

Beet rabdi / rabri

 Most know that rabdi is a sweet dish, made by boiling milk till thick, adding sugar and adding any flavour. Now, to make this dessert a bit more nutritious, beetroot is added.

INGREDIENTS

milk 1 bowl

sugar 5 tbsp + 3 tbsp

beetroot 1 peeled and grated fine

mawa / khoya 1/4 cup

 

METHOD

in a heavy pan or non-stick pan, boil milk with 5 tbsp sugar, keep it on low flame, stirring often

in another pan/ kadai, add grated beet, fry till dry or moisture has evaporated.

remove 1/2 beet add it to boiling milk with little cardamom pdr.

to the remaining beet, add mawa and 3 tbsp sugar, cook till dry, remove and cool

once cool, make small balls. once the milk with beet has thickened a little, for serving add some balls in a bowl, add milk mixture, sprinkle some chopped nuts and cardamom pdr., serve. hot or cold.

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Helthy cheela

 Cheela is like a pancake, salty, it may resemble a dosa, but yellowish, a little like adai , a well-known South-Indian snack-healthy as well. It is cooked on a tava like dosa. It is basically made with dals.

Ingredients

whole green moong dal 1/2 cup

chana dal 1/2 cup

arhar / tuvar dal  1/2 cup

black urad/ white urad dal 1/2 cup

salt to taste

besan   2 tbsp

green chilies to taste

ginger 1 " chopped

jeera/ cumin pdr 1 tsp

turmeric pdr 1/4 tsp

beetroot grated 2-3 tbsp

carrot grated  2-3 tbsp

cabbage grated  2-3 tbsp

onion finely chopped 2-3 tbsp ( optional)

you may use spring onion too

finely chopped coriander leaves  2 tbsp

oil for cooking

Method

wash and soak the dals together for 3 hours, grind with ginger and green chilies.

add salt, turmeric pdr, besan, jeera pdr and mix well.

the batter should be like idli or uttapam batter, if too thick add little water

mix salt and if needed little chaat masala with grated veges

heat a heavy tava on gas, once hot smear little oil, reduce heat, spread the batter evenly 

spread the grated veges on top, lightly press them down with the ladle, put little oil all over on top

once the bottom has become golden, turn it over, press it down, once the bottom gets brown take it out

repeat with the remaining batter.

serve hot with chutney of your choice or milagai podi also known as gun powder by some !

You can also mix the grated veges with the batter, depending on how many cheelas may be needed ! 

NOTE- those who want more flavour, after you flip over, spread some grated cheese or cheese slice on top, cover it, cheese will melt, serve hot like a pizza !l

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Nutella and Cinnamon French Toast Roll Ups

 

 

Ingredients :

Sandwich bread - 8 slices (white or wheat bread) 

Eggs - 2 medium 

Milk - 1/4 cup 

Nutella - 4 tbsp. 

Powdered sugar - 2 tbsp. plus 3 tbsp. 

Unsalted butter - 2 tbsp. 

Cinnamon - 1 tsp.

Method of preparing the Roll Ups: 

1)Trim the crusts off each slice of bread. Then flatten each slice using a rolling pin. 

 

2) Spread Nutella on each slice of bread. Place the bread in the freezer for just 1 minute to thicken up the spread and prevent it from leaking out, then roll up the bread. 

 

3) In a large bowl, combine the milk, eggs, and 2 tbsp of sugar, whisking until a slightly frothy batter forms. Set aside. 

 

4) In a shallow dish, combine the remaining 3 tbsp sugar and cinnamon. Set aside. 

 

5) Heat the butter in a large skillet on medium heat. When the butter is melted but not smoking, dip each bread roll-up in egg batter. Then transfer to the skillet and cook the french toast until golden, turning regularly - about 2 minutes. 

 

6) Transfer the french toast to the bowl with the sugar and cinnamon mixture and roll it around as needed until it is evenly coated. 

 

7) Repeat the same steps until all the roll-ups are cooked and coated in sugar and cinnamon. 

 

8) Serve warm. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

Source: Princesspinkygirl.com

 

NO-cook biscuit pudding- my version

 

  

Today was another day when I thought that my milk had curdled slightly.  But NO, when I boiled it, it was fine, that was around 250 ml milk, I boiled it till it was roughly reduced to half. Added 6 tsp of sugar when the milk was warm, added 2 heaped tsp of cocoa pdr, mixed well, added enough milk pdr to get the milk slightly thick. I added chopped nuts to the milk mixture. 

Then in a small box I'ld layer  4 Marie biscuits 2 up, 2 below that and broke a biscuit in the space left. Roughly poured 1/3rd of the milk mixture, arranged 2 more layers adding the milk mixture equally over them. Refrigerated the mixture by covering the box. After about 45 minutes, found it partially set, tasted, I couldn't stop myself after the 1 tsp of tasting and gulped down one more tsp.

Needed totally 15 Marie biscuits,

It is really yummy, easy and quick dessert. Hardly needed 5 minutes for the milk to reduce. I didn't want to add milkmaid, then it will be too sweet, added sugar for the sake of adding cocoa pdr. I didn't want to add more calories by putting some grated chocolate on top. enjoy this simple yummy dessert on this Sunday !

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.