Category Archives: American Food

Effortless Vegan Chocolate Pie

Vegan Chocolate Pie

Cooking Difficulty Level: Easy
Cooking Time: 15 Minutes (Plus 6 hours to refrigerate)

Recently I made this vegan chocolate pie and served with aquafaba. No need to say everyone was in love at first bite.
Ingredients:
1       Keebler 9″           Graham cracker pie crust ready made

2 Package Two Package Baker’s Semi-Sweet or
Sweet Chocolate Bar
1 Teaspoon One tsp Vanilla

one tsp maple syrup

1 12.3 Oz. Package One 12.3 Ounce Silky Tofu NORI-NU silken firm tofu
White Chocolate & Raspberries to Garnish
Cool Whip Optional

How to Prepare:

  1. In a glass bowl, melt the chocolate in the microwave for one minute. Stir and add one minute till it melts.
  2. Using an electric mixer, blend the vanilla ,maple syrup and tofu into the melted chocolate until smooth and creamy.
  3. Let it set in a refrigerator for 6 hours or overnight.
  4. Garnish with raspberry and shaved white chocolate.
  5. Add Aquafaba to substitute whipping cream.
  6.  Yum! Enjoy!

Refreshing Lychee Ice Cream

Recipe by Guest Chef Tushar
Summer is the season for ice cream. Last February, I toured New Zealand and I was surprised to find so many different flavors of ice cream. With so many choices available, I tried a new one every day. For those not familiar with lychees, they’re a fruit with fragrant perfume-like taste. Recently, my cousin treated me to this homemade ice cream. I cannot deny that it was delicious.
Fresh lychees

Fresh lychees

Lychee Ice Cream

Cooking Difficulty Level: Easy

Cooking Time: 10 Minutes 

Ingredients:

2 cans Drained Lychees
8 oz Cool Whip
1 pint Heavy Whipping Cream
8 oz Condensed Milk
8 oz Evaporated Milk
Flavor/Essence of your choice:
• Optional & Available in most grocery stores
• Pineapple & Pineapple Essence is Recommended
• Pistachio, Almond Powder, and Saffron can also be added

 

How to Prepare:
  1. Mix all ingredients and add to ice cream maker.
  2. Add ice and salt to run ice cream maker.
  3. Let the maker run for 30 minutes.
  4. When finished, if the consistency is soft, store the mixture in the freezer until firm.
  5. Enjoy!

Easy Eggless cheesecake

www.thevegfusion.com

 

My family and I love cheesecake, but it is impossible to find one without eggs in the supermarket. So I created a eggless cheesecake for me and my family to enjoy!

Prep time : 20 minutes
Bake time: 30 minutes

Ingredients:

  • 1 ready-made graham crust (10″ inch)
  • 24  oz softened cream cheese
  • 3 Tbsp sour creamwww.thevegfusion.com
  • 1 Tbsp cornstarch + 3 Tbsp water blended
  • 1 Cup sugar
  • 1 Tbsp vanilla essence
  • Fresh lemon zest

For Layering:

  • 5 Tbsp sour cream
  • 1 Tbsp sugar

For Strawberry Topping:

  • 1 Tsp corn starch
  • 1 Tbsp orange Juice
  • 1 Tsp sugar
  • 3 Tbsp of water
  • 1 Pint Fresh strawberries washed and cut lengthwise (or you choice of berries)

PREPARATION:

1. Heat the oven to 350 Degrees.
2. Mix the cream cheese, sugar, vanilla essence and lemon zest with mixer till it is well blended.

CheesecakeMixing

Before mixing…

www.thevegfusion.com

…After mixing

3. Pour mixture into crust.
4.  Bake the cheesecake in a water bath to keep the oven moisture high and the heat distributed evenly. Make sure you don’t overheat the cheesecake because it could burn.  (A water bath is when you put water in a large pan and then set a smaller baking pan inside it. See Picture.) 

Water bath

Creating the water bath

5. Cover the crust with foil.
6. Bake for 45 minutes. Let it cool for 4 hours or overnight.

 

For Toppings:         

1. Mix sour cream with sugar.
2. Apply an even layer of sour cream on cool cheesecake with flat spatula.

ready from Oven without cracks

Ready from oven without cracks

 

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Apply Layer of Sour cream and Sugar

 

For Strawberry Topping:www.thevegfusion.com

1. On low heat, add cornstarch, orange juice, sugar, and water in a small pan.
2. Whisk until mixture is translucent. Let it cool.
3. Fold in the fresh strawberries.
4. Spread across cheesecake.

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Liquid pre-Strawberries

 

 

 

 

 

 

 

 

 

 

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Putting on the Finishing Touches

Tips: 

For healthier eating, you can substitute Ricotta for the cream cheese. Sometimes I add lingo berry preserves for variety.

I’ve heard that you are a good cook if your cheesecake does not crack. Let me know how yours turned out in the comments!

Making Cheesecake eggless

Making  Eggless Cheesecake

Peppermint Bark

 

Peppermint bark is fun and easy to make it at home with the fraction of coast.

It gives a refreshing flavor of mint, not to heavy sugary taste and almond gives a healthy attribute to this home made candy.

Ingredients:

  • 6 candy canes
  • 2 special dark Hershey’s chocolate
  • 1/2 cup silvered almonds or Pistachio

How to Make:

1. Melt the chocolate in microwave oven for 30 seconds. Stir.

2. Repeat the steps if choclate is not melted.

3. Crush all the  candycanes.

4. Add few almonds and crushed powder of candycanes in melted choclate.

5. Layer it thin on wax paper.

6. Garnish choclate with pieces of candycanes and silvered almonds.

7. Let it cool. Brake it into pieces. Store in a clear container.

Enjoy!

 

No Carb Zucchini Pasta

Zucchini Pasta

Zucchini pasta is a gluten free, vegan pasta. It is great for picky eater kids.  Zucchini has lots of vitamins. It is low in calories, contains no saturated fats. Thus it makes ideal dish for weight watchers.
I have tried zucchini pasta with different sauces and ingredients and every time it tastes great. My favorite one is with pesto sauce recipe is below.

Prep time : Ten minutes
Cook time : Five minutes

Mandoline peeler 

Ingredients:

  • 2 Fresh Zucchini
  • 2 Tbsp Pesto sauce
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Tbsp Black beans from can rinsed and drained
  •  Mandoline peeler to make ribbons of pasta
  • 2 Tbsp Sunflower seeds  
  • 5 Cherry Tomatoes

How To Prepare:


1. Wash and clean fresh zucchini. Cut both the ends off.
2. To make Zucchini pasta use a spiral mandoline to transform the zucchini into delicate thin ribbons.

Thin Ribbons

3. No need to cook zucchini in the oven. Squeeze out excess water with cheese cloth if there is any excess water.

4. In a wok on a medium heat add olive oil, lemon juice and fresh basil. Sprinkle with salt and pepper. 5. Add pesto sauce, black beans and Saute’ for couple of minutes.
6. Garnish with sunflower seeds for the crunch.
Enjoy

Yummy Low carb Pasta

How did your pasta turn out? Let me know in your comments!
 Try carb free gluten free my Spaghetti Squash pasta recipe!

Butternut Squash Soup

Fresh Butternut Squash Soup

I strongly believe in using fresh and seasonal produce. Butternut squash is in season right now at tastes amazingly fresh. This is an easy and fun recipe. 
  • Serves: Four
  • Preparation time: 30 minutes
  • cooking level is very easy
  • Vegan and Gluten free

Ingredients:

  • 1 Butternut Squash Peeled, Seeded, Chopped
  • 1 Tart Green Apple, Chopped
  • 1 Onion Chopped
  • 1 Celery Rib Chopped
  • 1 Carrot Chopped 
  • 2 Tbsp of Olive Oil
  • 1 Chopped Serrano Pepper
  • 1 Small Piece of Ginger, Chopped
  • 4 Cups of Water or Vegetable Broth
  • Few Thyme leaves
  • Pinch of Nutmeg 
  • Pumpkin Seeds to Garnish
  • Salt

Preparations:

1. On a medium high heat in a sauce pan add two tbsp of olive oil. Saute onion, celery, carrots for 3-4 minutes.
2. Add butternut squash, apple chunks and saute for  few minutes.
3. Add four cups of water or vegetable broth and bring to a boil.
4. Add salt, ginger and pepper. Let it simmer for 20 minutes.

Puree the mixture

5. Using a hand blender, puree the mixture to a smooth consistency. Be careful, it will be hot!
6. Garnish with roasted pumpkin seeds. Thyme leaves and/or  my favorite sprinkle with nutmeg. (Candid walnuts is another great option if you don’t have pumpkin seeds)

 Butternut squash soup with roasted pumpkin seeds

Bonus Tip: For busy folks, buy pre-cut butternut squash at your local grocery store.

Gluten Free Vegan Squash Spaghetti

 Vegan – Gluten Free Squash Spaghetti  

Summer is over and Autumn bring lots of vegetables. Our garden and super markets overflow with varieties of squash. This fall i fell in love with cooking with squash. I have tried for the first time spaghetti squash. This squash is an oblong seed bearing variety of winter squash. The fruit can be ivory to orange in color. It has large seeds.
Prep time:25 minutes
cooking time: 10 minutes
Perfectly vegan and Gluten free pasta
Ingredients:
  • 1 medium Spaghetti squash
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 rib celery chopped
  • 2 tbsp red bell pepper chopped
  • 2 tbsp green bell pepper chopped
  • 2 tbsp chopped tomato
  • 2 tbsp pesto sauce
  • 2 tbsp oil
  • Salt and pepper to taste
  • Few pieces of caper

Ingredients

How to prepare:

1. Cut the squash into four pieces.

2. Take out seeds and membrane out of squash.

 Squash cut into four pieces

3. Bake the squash in oven for 20 minutes at the temperature of 200 degrees.
4. With the help of a fork scoop the spaghetti out. It comes out naturally in delicate ribbons.

 Baked squash comes out easily as ribbon

5. In a wok on a medium high heat add oil.
6. Add onions, bell peppers, carrots, celery, capers salt, pepper and pesto sauce.

Stir fry

7. Stir fry all the ingredients gently for 3-4 minutes.
8. Fold in the spaghetti with vegetables. Stir fry for 3-4 minutes more till it is properly mixed.

Squash Spaghetti

Healthy house dressing for salads

One thing always attracts me in my kitchen is simple recipes.
Simple recipes are easy, fun and healthy. Instead of ranch salad dressing I use oil and vinegar. Any type of vinegar-red wine, balsamic cider as long as it’s 5% acid it is healthy for you.

To make balsamic vinaigrette,  I use three tablespoon of extra virgin olive oil and one tablespoon of balsamic vinegar. Add a pinch of salt and black pepper. For variety you may use shallots,   garlic, or dijon mustard and fresh herbs of your choice.

Simple switch gives big results. Olive oil vinaigrette gives protection against cancer,  it helps in managing blood sugar, and  block the growth of human cancer cells.

So next time if you pick ranch salad dressing think of vinaigrette it is good for you.

Here I have Mazzetti Balsamic Vinegar available in stores which has  6% of acidity.

Enjoy with your favorite salads!!

Oven Baked Cauliflower

Usually I make cauliflower with little oil and curry powder. But, recently I made with little effort using oil and spices and roast it in the oven.  It turned out delicious and yummy!

Preparation Time:10 minutes

Cooking Level: Very Easy

RECIPE TYPES:
AO = Anti-Oxidant
DF = Dairy Free
GF = Gluten Free
HF = High Fiber
LS = Low Sugar
V = Vegan
  •  Ingredients:
    Cauliflower washed and cut length wise
    Salt to taste
    Black pepper
    Thyme fresh or dried
    Basil leaves fresh or dried
    1tsp of giardiniera marinated pepper mix mild flavor(optional).

How to prepare:

1. Wash and cut cauliflower lengthwise as in picture.

2.In a mixing bowl. Add cut cauliflower, spray olive oil, add
salt, pepper, thyme and basil.

3.As shown in picture spread it on cooking sheet notice how it is full flower like mini trees.

4.Roast on 400 degrees for say 15-20 minutes till it is shrunk in size. See in picture mini trees look little small.

4. Take it out in a bowl. Mix with giardiniera this is totally optional or to taste.

Enjoy! This the best way to get your one of the five servings of veggies!
Try it with fresh healthy Broccoli as well.

Tofu Scramble Feast

Tofu Scramble With Toast
Preparation Time: 10 Minutes
Cooking Level: Very Easy 
AO = Anti-Oxidant, GF = Gluten Free, HF = High Fiber, HP = High Protein
 
Ingredients:
1/2 Block of extra firm tofu

2 Small red potatoes

1/4 Yellow onion

4 medium sized mushrooms

1/2 Green bell pepper

1 Tomato

1/2 Avocado

Shredded cheddar cheese (omit cheese if you are making a vegan version)

Olive Oil
Salt
Black Pepper
Curry Powder
Italian seasoning
Red Pepper Flakes
Preparation:

1. Drain the tofu and pat it dry with a napkin to absorb extra water.Chop the tofu into small cubes and put it in a bowl.  Smash the tofu using fork into crumbles.

2. In a pan, add olive oil, garlic, salt, black pepper and curry powder and put the potato, onion and tofu  to saute.

3. Add a little bit of water and cover it for 3-4 minutes.  Then  add the bell pepper and mushrooms.
4. After a few more minutes, add italian seasoning and red pepper flakes. Let it cook for a couple more minutes until the potatoes turn soft.
5. Serve the tofu scramble in a bowl with  freshly chopped  tomato, avocado and shredded cheese on top!
I served  tofu scramble, toast with  fig jam which I bought from whole foods stores.