Vegetarian wheat Dim Sum/momos/Dumplings with spicy sauce

 

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

60 mins

  

Makes about 30 small sized pieces

Ingredients:

For the momos:

• 1.5 cup - Wheat flour 
• 1/4 cup - water to knead the dough
• 1 medium sized - Finely chopped Onion
• 5-6 cloves - Finely chopped garlic
• 2 green chillies - Finely chopped
• 2 cups - Finely chopped cabbage
• 1 cup - Finely chopped carrot
• 1 cup - chopped spinach
• 200g - Crumbed tofu
• 1/2 cup - Finely chopped green bell pepper
• 1 tsp - crushed black pepper
• Cilantro
• Salt to taste
• 2 tsp - Oil 

For the spicy sauce:

• 2 medium - Tomato
• 2-3 - garlic cloves
• 1-2 - dry red chillies (adjust per preference)
• Salt to taste
• 1/4 tsp - sugar
• 1/2 tsp - powdered black pepper
• 3 cups - water for cooking tomatoes

Preparation:

Momos:

1. In a large bowl, combine wheat flour, salt, oil and little water. Made a dough like we make for chapati. Keep the dough covered and aside 
2. Heat a pan. Add oil and let it become hot. 
3. Now add chopped garlic and roast a little.
4. Add finely chopped onion, green chillies and sauté till raw flavor goes away
5. Add the finely chopped bell pepper and sauté 
6. Now add finely chopped cabbage, carrot, tofu and cook it for 5min
7. Now add spinach and cook agin for 5min
8. Now add salt, pepper and cilantro and  give it a good mix
9. Turn off the heat and allow to cool down

Spicy sauce:

1. Rinse tomatoes well and keep ready
2. Break dry red chillies into halves, remove seeds, rinse in water and keep aside
3. Heat water in a pan and when it comes to a boil, add the whole tomatoes and red chillies
4. Cook uncovered for 8-10 min or until the tomatoes are well cooked
5. Use strainer and separate the tomatoes and chillies
6. Allow to cool
7. Once cool, peel the skins of tomatoes 
8. Add them to the blender (without any water).
9. Also add garlic, salt, sugar, black pepper to the blender and blend into smooth consistency
10. Transfer to a bowl to serve it

Assembling and cooking the momos:

1. Take a small ball of the prepared dough. Roll it into a big chapati
2. Now take a round cutter and cut multiple smaller circular dough
3. Add a tsp of the above vegetable-tofu mix 
4. Shape the momo as you desire. I have an example of how I folded mine
   
5. Line a steamer with parchment paper or use a cooker tin to steam momos. I dont have a steamer and used a regular Indian pressure cooker without the whistle to steam my momos
6. Steam the momos for 7min and serve hot with the sauce

Chocolate chip cookies

PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

  

Makes about 20 medium sized cookies

Ingredients:

• 1 1/3 cup - All purpose flour
• 1/2 cup - unsalted butter
• 1 cup - Large chocolate chips
• 1/2 cup - White sugar 
• 1/2 cup dark brown sugar
• 1 egg 
• 1/2 tsp vanilla essence
• 1/2 tsp baking soda
• 1/2 tsp salt 

Preparation:

1. Melt butter in a saucepan until it turns dark brown, and has a nutty scent.
2. When browned, transfer butter into a large mixing bowl and let cool for 5 mins. 
3. Add white and brown sugar to the bowl and incorporate fully. 
4. Add your egg to the mixture and it should look like a slimy consistency. 
5. Add vanilla, salt and baking soda into mixture and mix fully. Add the baking soda into pool of vanilla to activate baking soda
6. Once mixture is a ribbon-like consistency, add in flour and large chocolate chips. Mix until no streaks of flour are left. 
7. Scoop into round dough balls on a parchment-lined baking sheet. 
8. Sprinkle with salt if desired. 
9. Chill 10 minutes for flatter cookies or you can also bake it right away
10. Bake for 15-20 minutes at 350º F.
11. Chill and enjoy

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 

EGGLESS MARBLE CAKE

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

60 mins

Ingredients:

VANILLA CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• 1 cup (170 grams) maida / plain flour
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

CHOCOLATE CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• ¾ cup (127 grams) maida / plain flour
• ¼ cup (20 grams) cocoa powder
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

Preparation:

VANILLA CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

CHOCOLATE CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, cocoa powder, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

Assembly and baking of the cake:

• firstly, scoop 2 tbsp of vanilla cake batter and transfer to a cake tin.
• on top of vanilla cake batter add 2 tbsp of chocolate cake batter.
• alternatively, add vanilla and chocolate cake batter. allowing to spread naturally.
• using a back of the spoon, give a zig-zag swirl to get a nice design without disturbing the layers.
• pat the tray twice to remove the air incorporated into the batter.
• place the cake tray into the preheated oven. bake the cake at 180 degree celsius for 50 minutes.
• further, allow the cake to cool completely and later cut into thick slices and serve.
• finally, serve the eggless marble cake or store in an airtight container.

Almond flour cookies

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Ingredients

• 1 cup (112 g) blanched almond flour (not almond meal)
• 3 tablespoons coconut sugar (see notes for keto option)
• 1/2 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 2 tablespoons water

Instructions

1. Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt (breaking up all lumps in the flour). Add the water and stir until blended.
3. Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
4. Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
5. Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to months.

Black Bean Burrito bowl

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Black Bean Burrito Bowl. Spicy black beans, roasted peppers and veggies, zesty guacamole, pico de gallo, fresh lettuce. Use other beans, or use tofu to make sofritas bowl. Vegan Gluten-free Soy-free Recipe. Serve in a bowl or as a burrito or lettuce wraps.

Course: Bowl

Cuisine: Mexican

Servings: 2

Ingredients

For the Spicy Black Beans

• 1 tsp ground cumin
• 1 tsp garlic
• 1 tsp ground cumin
• 1/2 tsp chipotle pepper powder
• 1/2 tsp dried oregano or a tbsp fresh oregano
• 2 tbsp chopped cilantro
• a very generous dash of black pepper and cayenne
• 15 oz can of black beans drained or 1.5 cups freshly soaked and cooked black beans
• salt to taste depends on if the beans are salted or not

For the roasted veggies

• 1 red bell pepper thinly sliced
• 1 zucchini sliced
• 1 yellow squash sliced
• 1/2 cup corn kernels
• 1 cup brocolli florets
• 1/2 red onion sliced

For the guacamole

• 3 ripe avocado
• 5 tbsp finely chopped red onion
• 1 small tomato finely chopped
• 1/2 jalapeno or hot chili finely chopped
• 1/2 tsp ground cumin
• 1/4 cup chopped cilantro
• a generous dash of cayenne or chipotle pepper, garlic, black pepper and salt
• 2 tsp or more lime juice or lemon juice

For the pico de gallo

• 2 medium tomatoes finely chopped
• 1/2 cup finely chopped red or white onion
• 1/4 cup chopped cilantro
• 1/2 jalapeno or hot chili finely chopped
• 1 tsp or more fresh lime juice or lemon juice
• 1/4 tsp salt

Other:

• Cooked rice of choice or cooked grains
• chopped lettuce or greens of choice
• a dash of lime juice salt and cayenne

Instructions

Make the black beans

1. Add all the ingredients to a pan over medium heat. Mix well. Add a tbsp or so water and mix in. Cover and cook for 5 to 7 minutes or until the beans are hot. Stir once in between. Taste and adjust salt and spice.

Roast the veggies

1. Heat a grill pan over medium high heat. Spray oil on the pan (optional). Place the veggies on the pan and cook both sides until most have brown edges or marks. You can also cook the veggies in a regular pan. Heat a tsp of oil over medium high heat, add veggies and cook until golden brown on most edges.

Make the guacamole.

1. Mash the avocado well, add the rest of the ingredient mix well. Taste and adjust salt and tang.

Pico de gallo

1. Mix everything, taste and adjust and keep asie, or use other salsa of choice like spicy salsa or tomatillo salsa.

Assemble

1. Assemble the bowl as you like with cooked grains, lettuce and helpings of the black beans, guacamole or just mashed avocado, roasted veggies and pico de gallo. Add a dash of salt, cayenne and lemon juice. I like to serve the bowl with warm beans and roasted veggies as the rest of the ingredients are cold Or assemble all the fillings into a large tortilla and roll into a burrito.