Category Archives: International Food

Silken Tofu pudding

 

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Silken Tofu Pudding

I love my Indian rice pudding which is made with cow’s milk. I was in impression that pudding without the cow’s milk will be no pudding at all.

To my surprise  when my friend Debbie served  me with silken tofu pudding I could not believe that it is vegan pudding! It is extremely simple to make.

Prep time :10 minutes        Serves :3      Very easy     Vegan    Gluten Free

Ingredients:

  • 1 Block firm or extra firm silken tofu
  • 1/4 cup lemon juice
  • 1/2 cup sugar /Agave nectar/maple syrup
  • 1/8 tsp of turmeric for color
  • 1/2 cup mixed berries

How to prepare:

1. Drain the water from tofu.

2. Blend in food processor silken tofu, lemon juice, sugar and turmeric till smooth. Serve in individual dishes and chill in refrigerator for two hours.

3. Garnish with berries.

Is this real ? Velvety smooth taste of pudding? Try it and Let me know in your comments!

Sugar Free Date Rolls

 

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Date Bars

Yummy Sugar Free Date Rolls

It is always a challenge to eat well-balanced snacks all the time.  This snack provides a great way to incorporate fiber high in protein and it is sugar-free.

Variations can be numerous and good thing about this recipe that you can never go wrong!

Ingredients: 

  • 1 cup pitted dates
  • 1 cup mixed nut finely chopped unsalted
  • 1 cup shredded unsweetened coconut

How to prepare:

1. Place dates in a heavy-duty pan on a medium heat let dates melt.  Dates will turn like soft paste. OR this step can be done in food processor.

2. Chop nuts finely in food processor. Add dates and coconut flakes.

3. For variations chocolate chips, cranberries, raisins, peanut butter can be added according to your choice. Almond and cashew butter is also a good choice!

4. Transfer the mixture to a large bowl.  Take teaspoon dough into hands and roll them into balls or logs.  Roll them into flaky coconuts.  Store in an airtight container in the refrigerator.

 

Enjoy as treat guilt free or as dessert!  This can be done in advance and it stays fresh for upto two weeks in airtight container.

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coconut flakes on date roll

 

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’s great for kids who are picky eaters.  Zucchini has lots of vitamins. It is low in calories and contains no saturated fats. This makes it ideal for people who are watching their weight.
I’ve tried zucchini pasta with different sauces and ingredients and every time it tastes great. My favorite one is the 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 a cheesecloth.
4. In a wok on medium heat, add olive oil, lemon juice, and fresh basil. Sprinkle with salt and pepper.
5. Add pesto sauce, black beans and Saute’ for a couple of minutes.
6. Garnish with sunflower seeds for the crunch.

Zucchini pasta is low in calories and fat. If you’re watching your weight, you can not top that!

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 will be over before we know it! But, thankfully for our taste buds, autumn bring lots of vegetables. Our garden and supermarkets overflow with varieties of squash. Cooking with squash is something you may fall in love with! I know I did – I’ve 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
    • A few capers

Ingredients

How to prepare:

1. Cut the squash into four pieces.

2. Take the seeds and membrane out of squash.

 Squash cut into four pieces

3. Bake the squash in the 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

Spaghetti squash is easy to fix – a nutritious, delicious dinner-time dish!

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.

 

Pesto sauce

Here is the quick recipe for home made Pesto Sauce.

Preparation Time:10 minutes
Serving: 1/2 cup
Cooking Level: Very Easy

RECIPE TYPES:AO = Anti-Oxidant
DF = Dairy Free
GF = Gluten Free
HF = High Fiber
HP = High Protein
LS = Low Sugar
V = Vegan

Ingredients

3 Cloves of garlic optional

3 cups of fresh basil leaves washed and dried

1 and 1/2 cup pine nuts or walnuts

1/4 tsp salt and crushed black pepper

1/2 cup extra virgin olive oil

1/2 cup parmesan grated cheese

Preparation

1. Mix everything together in a blender or food processor until
 smooth.

 2. Store it in a refrigerator in air tight container. I prefer to make pesto sauce in summer time. When basil is in abundance and fresh. Also, I use basil sauce as sandwich spread and add red ,white and pesto sauces to my pasta.
3. I make vegetable sandwich using cream cheese, pesto sauce, cucumber,  lettuce, tomato and bread of choice. This is quick fix to any dull lunch.

Please try to make it at home and give your valuable suggestions or comments!!