RED SAUCE AND SPINACH SPAGHETTI

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Serves: 2-3 people

Ingredients:

• Finely chopped onion - 1 small 
• Garlic cloves - 2-3 cloves
• Dried thyme - 1/4 tsp
• Dried oregano - 1 tsp
• Dried basil - 1 tsp
• Basil pesto - 1 tsp
• Black pepper freshly crushed per taste
• Tomatoes - 3 numbers
• Onion powder - 2 tsp
• Salt to taste
• Organic whole wheat spaghetti - 30 strands
• Spinach - 1cup (washed and chopped coarsely)
• Water to boil pasta
• Olive oil - 2 tsp

Preparation:

1. Boil the spaghetti with salt and oil, as per the packet instructions  
2. Heat olive oil in a sauce pan
3. Add chopped garlic and roast
4. Add chopped onion and roast until translucent
5. Add chopped tomatoes and cook until soft
6. Add thyme, basil, oregano and mix well
7. Add salt as well
8. Add spinach and cook until spinach is soft
9. Now add basil pesto and mix
10. Add crushed black pepper and stir
11. Add boiled spaghetti and give it a nice mix
12. Now add onion powder and stir well
13. Serve hot with garlic bread 

CREAMY VEGETABLE SOUP

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Ingredients:

• 5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas, celery, green beans, corn, etc
• 3 Tbsp butter
• 1/2 cup diced onion
• 1/4 cup flour
• 1 tsp sage
• 1/2 tsp herb-blend all-purpose seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 4 1/2 cups broth
• 1 1/2 cups milk or a 12 oz can of evaporated milk
• 1/2 cup Parmesan cheese
• 1/4 cup instant mashed potato flakes optional

Preparation:

1. Melt butter in a large saucepan. Add onion, seasonings, and flour. Whisk in 1 cup of broth. Heat until bubbling, then add vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft. 
2. Add in remaining broth, milk and potato flakes, if desired. Stir until well combined.
3. Cover and simmer for 15-20 minutes.

GARLIC BREAD

PREP TIME

10 mins

COOK TIME

5 mins

TOTAL TIME

25 mins

Ingredients

Bread - 4 slices

Butter - 200 grams

Garlic grated - 4 big cloves

Dried basil - 1/2 tsp

Dried thyme - 1/4 tsp

Dried oregano - 1/2 tsp

Salt to taste

Procedure

• Mix softened butter with all the above ingredients except bread 
• Heat a griddle or pan
• Spread some garlic butter on bread 
• Heat until crispy brown 
• Serve hot

Besan Quinoa Pizza

YEAST FREE VEGAN PIZZA CRUST RECIPE

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Easy Gluten free Yeast free Vegan Pizza Crust Recipe. How to make the best yeast-free healthy crust with just 4 main ingredients. Gum-free Soy-free Recipe

Recipe type: Pizza

Cuisine: American

Serves: 1

INGREDIENTS

• 1 cup besan flour (gram flour)
• 1/4 cup quinoa
• 2 Tbsp brown rice flour or white rice flour
• 1 Tbsp coconut flour (or use more chickpea flour)
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp garlic powder
• ½ tsp salt
• 
  
• Wet:
• 1 Tbsp oil
• ½ tsp lemon juice
• ¾ cup + 2 Tbsp water
• 
  
• Toppings:
• Marinara or other pizza sauce
• Spinach 
• Broccoli 
• Cherry tomato
• Onions
• Pineapples
• Jalapeno
• Any cheese

INSTRUCTIONS

1. Roast the chickpea flour in a large skillet over medium heat for 4 to 5 minutes. Stir once every minute for the first 2 minutes. Then every 20 seconds. Cool and transfer to a bowl. Roasted flour gives a better flavor profile. You can skip the roasting and use the chickpea flour as is in the batter..
2. Add the rest of the dry ingredients to the chickpea flour bowl and whisk well.
3. Cook the quinoa as per instructions on the pack and add to the mix.
4. Add lemon juice to ¾ cup water and add to the bowl. Add oil and mix or whisk until there are no lumps. Add 1 to 2 tbsps more water and mix in to make a thick batter. Let the mixture sit for 5 minutes.
5. Meanwhile, Preheat the oven to 400 degrees F.
6. If the batter is too thick/stiff, add 1 to 2 tsp more water and mix in. Drop the thick batter on parchment lined baking sheet. Spray water on the batter. Use a large spoon or spatula to spread it into a circle. Spray water on the batter to avoid sticking to the spatula while spreading.
7. Bake the crust for 12 minutes. Remove from oven and top with sauce, veggies, cheese of choice.
   
   
   
   
   
   
   
   
8. Bake again for 12 to 14 minutes. Broil for a minute to crisp or melt the cheese if needed.
   
9. Cool for 2 minutes before slicing. (The ones I made are single serve)

White Sauce Pasta

Serves 2 persons
Making time - 20min
Preparation time - 20min

Ingredients:
Wheat Penne Pasta - 2 cups
Green chillies - 3 small
Garlic - 10 cloves

Vegetables and other ingredients ready

Onion - 2 medium
Carrot - 1 medium 
Sweet corn - 1/4 cup
Black Olives -  10
Beans - 10
Olive Oil - 2 Tbsp 
Maid - 3 Tbsp
Milk - 3 Cups
Dry Oregano
Dry Parsley
Grated Cheese
Salt to taste

Wheat penne pasta packet and boiled pasta

Method:

1. Chop Carrot in julienne and beans.
2. Boil carrots, beans, sweet corn and Olives with little salt. Keep aside.
3. Boil the pasta with little salt and oil. Boil in sufficient amount of  water. Drain the water (store the water to add to the sauce) and keep aside.
4. Heat 2 Tbsp Olive oil in a kadhai.

   

   White sauce in making

5. When the oil is hot, add finely chopped Chilly and garlic.
6. After a 1min of saute, add chopped onion and saute till the onion is golden brown.
7. Now add Maida and roast for sometime.
8. Then add Milk and bring to boil.
9. Now add some salt to taste.
10. Mix well. Then add the boiled pasta and boiled vegetables to it and mix it. Allow to cook for few minutes.
11. Add dry Oregano and parsley and mix well.
12. Serve hot topped with grated cheese.

Eggless Tiramisu

Cooking Time: 20-30 minutes
Preparation Time: 30-40 minutes
Servings: 4



Ingredients:
Eggless sponge cake, 6 inch - 1                  
Vanilla custard powder - 4 tsp
Milk - 1.5 cups
Sugar - 6 tsp
Instant Coffee powder - 1 tbsp
Hung curd - 4 tbsp
Whipped cream - 3 tbsp

Method:

1. Slice the cake horizontally into three slices.
2. Mix custard powder in a little cold milk. Heat the remaining milk in a pan, add the custard powder mixture and cook, stirring continuously, till it begins to thicken. Add sugar and stir till it dissolves. Set aside to cool. 
3. Heat a cup of water in a pan. Add one teaspoon instant coffee powder and mix. Set aside to cool. 
4. Add hung curd to the cooled custard and mix. 
5. Add the whipped cream and mix well.
6. Place the base slice of the cake in a glass bowl. Pour some of the coffee decoction over it and let it soak well. Spread some of the custard mixture all over it. 
7. Soak the remaining cake slices in the remaining coffee decoction. Place another cake slice over the one in the bowl and spread some of the custard mixture all over it. 
8. Cover it with the third cake slice. Pour the remaining custard mixture over it and spread it over the top and the sides of the sandwiched cake. Put the remaining instant coffee powder in a small sieve and sprinkle it all over the top of the tiramisu. Keep it in the refrigerator to set for at least one and a half hours. Serve chilled.