VEGAN BANANA BREAD

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Hey guys!

I’m back on the blog after SO long. If you want to know where I’ve been make sure to check out this video. I talk about everything that has been going on my life, the truth about blogging and vlogging and future updates:

Anyway, moving on, now that’s it fall here in New York, I have been baking quite a bit and decided to try out this Vegan Banana Bread recipe! It really does taste as amazing as it looks. Hope you enjoy the video! Scroll down for the full recipe.

 

Vegan Banana Bread
Recipe type: Plant Based Baking
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 3 mashed very ripe bananas
  • 2 tablespoons ground flaxseed
  • ⅓ cup almond milk
  • ¼ cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup plus 2 tablespoons brown sugar
  • ½ cup oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ cups whole wheat flour/all purpose flour
Instructions
  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
  2. In a large bowl, mash the banana until almost smooth. Keep aside
  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla). Add the Banana
  4. Stir the dry ingredients seperately (sugar, oats, baking soda, baking powder and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings- I used vegan dark chocolate chips
  6. Bake the loaf, uncovered, for 45 to 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
  8. Slice the loaf once cooled. I love to spread it with vegan butter!
  9. will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for atleast 6 weeks!

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See you next time 🙂

Quaker Oats: Healthy, Vegan Indian Recipes

Hi guys!

I am back again with some exciting news and a really helpful post!

To begin with, I am shifting to New York! I haven’t talked about this much (or, at all) and I thought today would be a good day to do so. I wouldn’t go into too many details since I do intend to hold a Q&A session, but I will be moving in August to pursue to a Masters in Media Studies from New School, New York.

So, now the fun part! Quaker Oats contacted me to be a part of their #BringYourTastiestBowl challenge to create two recipes that are healthy & delicious using their oats! The theme I will be going in for both the recipes is: State Pride.

Since I am shifting out of Delhi where I have lived for 23 years, it is definitely a huge change for me. Delhi for me, is more than just a city: it’s a synesthetic experience. I am a little nervous about moving all on any own across the seas to a completely different culture and environment. Though I have travelled a considerable amount, living in a different city all on your own can be a little daunting. I am sure, one of the things I will miss the most is home-cooked food, AKA ghar ka khaana.

So, in collaboration with Quaker Oats, I will be sharing two of my mom’s favourite recipes that I have grown up having. This is a really important experiment for me since not only will it help you all learn some really innovate ways to incorporate oats in your diet, but also serve as a little memory scape for me if I am lonely and missing mom and her delicious food.

Oats, needless to say are extremely good for our body and health. As many of you already know and have seen, I love using Quaker oats in many recipes: from Smoothies, Pancakes, Protein Bites to even face masks, Oats is my go-to ingredient. Oats being a whole grain, are really rich in fiber along with being an amazing source of protein. They increase appetite control-control hormones and also improve immune system defences.

If you think oats can be enjoyed only in the traditional way as a cereal with milk and fruits, you’re in for a big surprise! So here are my mother’s two favorite recipes that I have modified and worked on to make them healthier and quicker for you all to try out! They are really really close to my heart since they remind me of the food I have grown up eating- with just a little twist!

Recipe One: Oats Aloo Tikki

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Ingredients

½ cup Quaker Oats

250 grams Potatoes (Approx 3 medium sized potatoes)

1 small onion chopped

1 inch ginger chopped

1 green chilli chopped

1 heap teaspoon anardana powder

½ teaspoon red chili powder

1 teaspoon roasted ground cumin (Zeera)

1 teaspoon cornflour dissolved in 1/4 cup of water

1/4 cup Mint leaves

1/4 cup Coriander leaves

1 tablespoon Olive Oil

Salt to taste

Air fryer OR Oven

1.5 cups water

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Recipe:

In a pressure cooker, take 1.5 cups of water, ½ teaspoon salt and add in your potatoes for boiling. Pressure cook them till soft.

Peel and mash the potatoes and leave aside.

Mix the coriander, mint, onions, ginger, chilli, anardana powder, chilli powder and cumin together

Create thin potato patties (as shown in the pictures) and place about 2 tablespoons on the mixture on that circular base.

Take some more potato to cover the base layer. Make sure the tikki is sealed from all sides. Repeat the same for all the tikkis.

Take a big wide bowl and add 1 teaspoon of cornflour and quarter cup of water.

Take the tikki you just made and place it inside that bowl of the wet cornflour mixture for a couple of seconds each side. (This is so that when we cover the tikki with oats, they stick properly. This process is very similar to making French toast when you need to take the bread and cover it in the egg wash mixture).

Once your tikki is equally wet from all sides and coated with the cornflour mixture, place your oats in a plate and equally coat the tikki with them. Make sure the oats stick to the tikki properly. The oats wont stick if the tikki isn’t wet enough. Repeat this process with all the tikkis.

Take an oil spray or a table spoon of oil and lightly coat (using a brush or your fingers) the tikkis with the oil.

Place in an airfryer for 20 mins or a pre-heated oven at 180 degrees C for 20 mins.

Once ready, serve the tikkis hot with some chutney, chilli and lime.
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Recipe Two: Oats Sambar Khichdi

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Ingredients:

1 Onion

½ cup Soaked Quaker Oats

¼ cup Soaked Moong Dal

1 potato

1 chopped Onion

1 Tomato

1 inch chopped ginger

1 chopped Green Chilli

¼ cup Corrinader

1 pinch Tumeric (Haldi)

Salt to taste

½ teaspoon Sambar Powder

2 whole Red Chillis

1 teaspoon Roasted Ground Cumin (Zeera)

1 teaspoon Mustard Seeds (Rye)

1 pinch Heeng (Asafoetida)

About 30-40 curry leaves (2 stems as shown in the picture)

1.5 teaspoon olive oil

1.5 cups of water

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Recipe 

In a pressure cooker, pour the oil/ghee and let it heat.

Add the heeng, mustard seeds, curry leaves, red chillies and let them crackle for a few seconds.

Add the onions, ginger, green chillies and sautée them for another 15 seconds or so.

Add in the tomato and sautee for the another 15 seconds.

Add in the potato and sautee for another 15-20 seconds.

Add in the soaked moong dal (The moong dal should be soaked for approx 30 minutes in a cup of water and then drained) and sautee it for 20 seconds.

Add in the Cumin powder and Haldi. Let this cook for about 1.5 minutes.

Add 1.5 cups of water and close the lid of the pressure cooker. Put the flame on high and wait for 5-6 whistles.

Open the pressure cooker safely and add the soaked Oats (The oats should be soaked for approx 30 mins in a cup of water and the drained).

Add in the sambar powder.

Put the flame on low and stir the mixture. The khichdi would start thickening up.

(You can add a little more water if you want the kichdi to be more runny. I like it thick so didn’t add more water.)

Let the mixture cook for about 7-8 minutes.

Once ready, serve hot in a bowl with squeezed lime. Garnish with coriander leaves.

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I hope you guys enjoyed the recipes and if you try them out send me pictures and tag me on instagram @melangeofmusings 🙂 What I love about these recipes is that they’re a healthier take on traditional foods that we have grown up eating but are not necessarily that healthy! I absolutely LOVED taking this challenge up with Quaker Oats by “bring in my tastiest” bowls of oats! You can do too and if you take part in this challenge, you have a chance to win tons of prices along with a grand prize of INR 50 lakhs!:

Check out this website for more details 🙂
Untill next time, lots of love!

I Say Organic : Vegan Recipes {Oven Baked Vegetables + Colocasia and Spinach} & Giveaway!

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Hi guys!

If you have been following my Instagram account or even this blog, you’d know that I absolutely LOVE eating healthy {atleast i try! } I am a firm believer of the fact that healthy food can be really yum and scrumptious too. One can be on a diet but that doesn’t mean that they need to starve themselves or only eat salads {which can get a bit boring after a while}. Since I try my best to incorporate as many vegetables as possible to my diet, I have been on the lookout for where to buy good quality, clean organic products. With the market being flooded with overpriced vegetables that have been imported god knows how many days ago, the sad truth is that even though we think we are eating healthy, we aren’t. Full of pesticides, we are constantly infusing our body with everything that we should be. 

I came across www.isayorganic.com a while ago and couldn’t have been happier. Organic {Farming methods that do not involve using any kind of chemical pesticides, fertilizers, genetically modified seeds (GMOs), preservatives and additives }  healthy eating is really picking up and nothing could be better than a home delivery service where you can shop for your groceries online!  What’s important here is that not only do they sell clean+safe food {void of any chemicals}  but also recongise and support the farmers who grow this food. Another thing I personally love about I say organic was the simplicity of their website. It’s easy to browse through and one can find exactly what you’re looking for in no time.

Since I have posted tons of non-vegetarian dishes on this blog, I thought it would be fun to go ahead and prepare some exciting Vegetarian/Vegan dishes and share with recipes with you all! I ordered the 6 kilos assorted vegetable pack. This is what came in the pack:

 Potato – 1 Kg 
Onion – 1 kg
Tomato Desi – 500 gm
Cucumber – 500 gm
 Green Chilly – 50 gm
 Lemon – 100 gm
Mint – 100 gm
Garlic – 100 gm 
Bhindi – 500 gm
Brinjal – 350 gm
Bottle guard 500 gm
Chaulai Saag – 500 gm
Pumpkin -500 gm
Arbi -350 gm
 Along with this pack, I also added some Zuccini and a bottle of Organic Mustard Oil.
 
Since I live in Gurgaon, my ordered reached on a Thursday {Orders reach Gurgaon on Tuesday, Thursday, Sunday} . All the vegetables were neatly delivered in brown paper bags on a large tray. They looked really fresh; definitely a recent produce!
 It’s really important that we start paying more attention to our health and really consider buying organic products which don’t only carry the label but are instead sourced from farmers new you! 
 
[GIVEAWAY AT THE END OF THE POST]

IMG_6222Recipe One: Oven roasted vegetables with full pods of garlic and rosemary, drizzled with extra virgin olive oil

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Ingredients:

2 Potatoes

2 Onions

2 Garlic pods (full)
 
3 Bringals
 
2 potatoes
 
1/4 Zuccini 
 
100 grams pumpkin
 
2 Tomatoes
 
1 Arbi (Colocasia)
 
Rosemary leaves 
 
Olive Oil
 
Salt
 
Pepper
 
Lemon
 
Procedure: 

1. Cut all the vegetable as shown in the photograph below.

– Garlic pods would not be cut and would be placed as it is. 

– Tomatoes would be cut in halves

– Onion would be cut in halves

– Pumpkin would be sliced (4 slices)

– Brinjals would be cut in half

– Arbi would be sliced thinly {Like potato chips}

– Zucinni would be sliced diagonally

2. Place these vegetables them on your oven proof baking tray 

3. Keep the oven preaheated to 180 degrees celcius for 20 minutes

IMG_62324. Drizzle {very generously} the vegetables with olive oil and sprinkle roasemary leaves, salt and pepper (according to taste) for the added flavour.

5. Take out the tomaotoes from this baking dish and place them in another plate for now. DO NOT put them into the oven.

6. Once the oven is pre-heated, place the vegetable dish  into the oven and let them bake. 

7. 45 mins later, open the oven and quickly place the tomatoes into the dish (make sure youre wearing mittins)

8. Now, let the vegetables bake for another 15 mins.

9. The cooking time in total: 60 mins.

Check if they’re done. My baked vegetables were cooked well within 60 mins after the oven was pre-heated for 20 minutes. They should have a lovely shine to them and shouldnt be shriveled up (over-cooked)

10. Take the dish out of the oven. Take out the full garlic pods and squeeze out the pulp and mix it throughout the dish. Do that with the onions as well. Make sure the onions and garlic are evenly distributed throughout the dish.

11. Squeeze one lime and serve hot.

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 Recipe Two: Arbi & Chaulai Saag { Colocasia and Spinach}

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Ingridients For the Saag

500 grams Spinach (Chauali Saag) 

3 tablespoons Mustard Oil

Haldi Powder (1 pinch)

Zeera Powder (1 teaspoon)

Salt (to taste)

1 tomato

Dhaniya Powder (1 pinch)

Red Chilly Powder (1 pinch)

Chopped Garlic (1 teapsoon)

For the Arbi

300 grams Arbi (Colocasia)

Salt (to taste)

Ajwain (1 pinch)

Haldi (1 pinch)

Dhaniya Powder (1 teaspoon)

Heeng (1 pinch)

Zeera Powder (1 pinch)

3 tablespoons of Mustard Oil

3 Green Chillies

1 Lemon 

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Procedure:

For the Saag: 

1. Take 3 tablespoons of Mustard Oil in a wok and bring it to a smoking point.Let it cool down. 

2. Add the Zeera Powder into the wok.Roast it for a few seconds.

3. Add the garlic untill it turns a light brown.

4. Take one totmato and chop it in really small pieces. Add it into the wok.

5 Next, add all the other spices and let them cook for a minute.

Haldi Powder (1 pinch)

Dhaniya Powder (1 pinch)

Red Chilly Powder (1 pinch)

4. Take the Saag (roughly) chopped and sautee in the wok with the spices and tomato for 5 mins.

5. Add salt to taste.

For the Arbi: 

1. Take the Arbi and bring it to a bowl in a pressure cooker (3-4 whistles)

2. Once done, take out the arbi from the pressure cooker- peal and dice into squares (or however you like). Keep side

3. In a pan, take the oil, bring it to the smoking point and let it cool down.

4. Add the Zeera powder and let it roast.

5. Next, take the green chilies and sauteee them.

6. Add the other spices

Ajwain (1 pinch)

Haldi (1 pinch)

Dhaniya Powder (1 teaspoon)

Heeng (1 pinch)

7. Let the spices and chilly cook for a minute and add the Arbi into the pan.

8. Stir fry the arbi with the spices for 3 minutes. Add salt to taste.

9. Squeeze half a lime on the arbi for some freshness.

10. Serve the two dishes together for a perfect meal.

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GIVEAWAY!!!!

You can win the  SIX kg organic veggie pack along with the Mustard Oil for yourself! Just follow the simple steps on Instagram OR/AND Twitter {Whatever you prefer!}

Instagram

1. Follow @isayorganic and @melangeofmusings on Instagram 
2. Comment on the Giveaway picture {uploaded by @melangeofmusings} telling us what you would like to create out of this veggie basket. Be as descriptive as possible! {You don’t need to write down the recipe! Just tell us what dish you would like to prepare using the I say Organic Vegetables 6kg pack}
3. Tag @melangeofmusings and @isayorganic on your entry!
4. Tag atleast 2 friends in the same comment
{You can repost the picture to increase your chances of winning 😉 }
 
Twitter
1 Follow @isayorganic and @sarasuri on Twitter.
2. Retweet and Reply to the giveaway tweet {tweeted by @sarasuri} of what you would like to create out of this veggie basket. 
 
Rules
1. The giveaway is applicable for only DELHI NCR residents
2. You can repost/ tweet us as many times as you like.
3. The giveaway will close on Saturday 27th and the winner will be announced on the 28th of September, Sunday.

 Good luck!