When meat and dairy are a strict no no, you have to wonder what exciting edibles veganism permits.
Shedding light on a pro-vegan lifestyle is Palak Mehta founder at Vegan First.
“Veganism is about respecting all life forms, so we look at worthy substitutes for dairy like soy milk, coconut butter, tofu and jackfruit. These make it very easy for people to switch to a cruelty-free lifestyle.
Chomping on vitamin and iron rich vegan fare can even help you skirt sinister ailments the likes of Type 2 diabetes and heart disease. Indeed, these plant-based diets bring endless possibilities that you can sample with these nifty vegan recipes.
Pumpkin and Jaggery Parantha
100 Grams Pumpkin Grated, 100 Grams Whole Wheat Flour, 50 Grams Jaggery, 1 Teaspoon Cardamom Powder, 1 Tablespoon Oil, Salt to Taste
1. Heat a pan with two teaspoons of oil, add grated pumpkin and then fry for a minute.
2. Add the jaggery pieces, stir, cover and cook till the jaggery melts. Add cardamom powder just before switching off the flame.
3. Sprinkle wheat flour and some salt once the mixture cools.
4. Knead the flour along with the pumpkin mixture until you get a nice soft dough
5. Make Medium size balls out of the dough and roll out the paratha with a rolling pin. Cook the paratha on the tava until you get brown spots on it and serve!
Chocolate Sponge Cake with Mango Topping
3 Cups Flour, 2 Cups Sugar, 1 tsp baking soda and powder, 2 tsp Cocoa Powder, 2 cups Water, 2 tsp vanilla, 2/3 cup vegetable oil, 1 mango cubed, 1 Cup melted chocolate
1. Pre-heat oven to 250 degrees
2. In a big bowl mix all the dry ingredients.
3. Add the wet ingredients to the mixture and combine until batter forms. Don’t over mix the batter.
4. Line a cake pan with parchment paper. Pour the batter into the cake pan.
5. Turn oven heat down to 175-degree Celsius, put the cake in. Bake for 45 mins.
6. Use a toothpick or skewer and poke the middle of the cake, if it comes out clean – the cake is done.
7. Melt some regular chocolate and pour over the cake. Garnish with freshly chopped mangoes.
Vegetarian Fish Cutlets
4 Small Unripe Bananas, 1 Teaspoon Ginger-Garlic Paste, 1 Medium Green Chilli, Finely Chopped, 1 Tablespoon Chopped Coriander Leaves, 1 Tablespoon Chopped Mint Leaves, ½ Teaspoon Mustard Powder, ¼ Teaspoon Garam Masala, ¼ Teaspoon Jeera Powder, Powdered Kala Namak to taste, Oil (as required)
1. Cook the whole unripe bananas (with skin) in a pressure cooker.
2. Peel the bananas and mash the flesh. Add the ginger-garlic paste, chopped green chilli, coriander leaves, mint leaves, mustard powder, garam masala, jeera powder, and kala namak.
3. Mix well to from a smooth and pliable mixture. Divide the mixture into six equal parts and shape into medium-sized cutlets.
4. Heat a skillet and lightly grease with some oil. Place the cutlets on the hot skillet and cook for 2-3 minutes on medium-high heat.
5. Flip the cutlets and cook on the other side for 2-3 minutes. Serve hot with ketchup or chutney.
Bon Apetit !
# Recipes Courtesy : Vegan First
##All images used are for representation only
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