VEGAN MAYONNAISE /AQUAFABA MAYONNAISE

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Hopefully this month I will be able to post more and read my favourite blogs too. I guess it will be more of Aquafaba recipes. Last month I was caught up with too many things sigh, also I cooked allot, eat a lot uff.  Ok coming back to the recipe you all know that I am trying to be vegan and I am almost vegan 99 percent I am vegan I must say, very rarely do I eat anything dairy, maybe ice cream once in a while I am trying to make vegan ice cream too hopefully will do that soon.

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OK let to me tell you about AQUAFABA, is just chickpea water or when you buy canned chickpeas the water in the can be used as a magic ingredient, its mostly used for replacing eggs and the result is awesome, its magic I must say and I am the most happiest because we can make many things with this which a vegan would have though it was impossible but with AQUAFABA everything is possible ok let’s make the mayo.I searched a lot on the net but finally made the way I want with the what ingredients I had in my pantry.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 5 minutes
makes:   1/2 cup

WHAT YOU WILL NEED

Aquafaba – 2 tbsp (reduced Aquafaba) see notes)

Apple cider vinegar – 2 tsp

Salt – ½ tsp

Chickpeas – 5 to 6 (optional)

Mustard sauce – ½ tsp

Coconut oil – ½ cup

Veg oil – 2 tbsp

 

HOW TO MAKE

We need to blend everything together, so put everything in a bowl and blend it for 1 or 2 minutes or until smooth and its ready to serve.

 

Once the mayo is kept in the fridge it looks like this……

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NOTES

Cook the chickpeas in cooker and once done drain the water, boil the water, reduce I cup of Aquafaba to 3/4th cup and then you can use it; you can store it in the freezer up to a month.

Also when you buy canned chickpea just drain the chickpeas and use the water by reducing 1 cup to 3/4th cup and use the magic ingredient.

If you don’t have mustard sauce, just add 1/2 tsp mustard seeds.

Instead of apple cider you can use lime juice.

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Schezwan fried rice

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I love Schezwan fried rice, I always make the sauce and stock it. Only the veggie varies in the fried rice. It’s very simply and yummy recipe. I always make Gobi Manchurian with the fried rice the combo is yummy. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 1 hour
Cooking Time: 15 minutes
makes:   Serves 2 or 3

What you will need

For the Shcezwan sauce

20 red dried chillies (soaked in warm water for half an hour or to one hour)

Garlic pods 6 (if the garlic pods are big like the US one or if it’s small add ore according to your taste)

Salt ¼ tsp

Vegetable oil 2 tsp

For the fried rice

3/4th cup of cooked basmati or jeerasambar rice

¼ cup red, green, yellow chopped capsicum and mushroom

1 tsp soy sauce

½ tsp salt

1 tsp pepper

1 tbsp chopped spring onion

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How to make

First take the soaked red chills, garlic and salt in the blender, blend it into smooth paste. In a pan add the oil and the paste and sauté it for 2 minutes, then add the veggies sauté it for few more minute or until the veggies are done. Then add the soy sauce and salt and mix well, and then add the cooked rice and pepper and mix well, then off the stove and add the spring onions and serve it hot.

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Notes

You can use carrots, beans, cabbage etc, I wanted to do it only the mixed capsicum and mushroom.

The sauce measurement for one time and for that rice measurement.

You can increase the quantity and make more sauce and store it.

Roasted Bell pepper Sauce Pasta

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I wanted to make pasta for dinner, I usually make pesto sauce pasta, I have tried Basil Pesto, Coriander pesto and would want to try Spinach pesto, but its pesto pesto I wanted to try something I searched  for a different recipe but all had either tomato sauce or white sauce or they used milk I don’t like any of these also I don’t like pasta when milk is used and also DH too does not like any of these.

Then I had read about a few recipes  where they roast the bell pepper/capsicum and make sauces, also I had seen this in Master chef India doing this dip using the bellpepper, so I decided to give my twist and did the Roasted Bell pepper pasta, and it was yum do try it here goes the recipe.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: nil
Cooking Time: 10 minutes
makes: 2 to 3 servings

Ingredients

Capsicum/Bell pepper – 1 medium

Spinach – 5 leaves or (more according to your taste) blanched

Olive oil – ½  tbspn + 1 tspn

Garlic – 3+2 small sized cloves ( 3 for the sauce and 2 finely chopped for saute)

Cream Chess – ½ tbspn or more according to your taste

Cheese – ¼ cup grated

Boiled Pasta– Spirali   2 cups

Vegetables – 1 cup (mushroom, olives, etc) add more if you like.

Water – 800 ml + 1tspn vegetable oil

Lemon rind – ½ tspn grated

Salt to taste

Oregano – ½ tspn

Chili flakes – 1tspn (optional)

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Method

First we will make the sauce, apply oil on the capsicum and roast it on the stove directly on fire all side it should be cooked, you should be Turing/rotating the capsicum, it should be done by 5 to 7 mins, then let it cool down. Once it cools chop the capsicum put it in the mixer add spinach, garlic, salt and 1 tbspn oil and make it into a smooth paste and keep it aside.

Take a pan add  1tspn olive oil add the  chopped garlic and mushrooms and add little salt and sauté it for 5 minutes then add the olives, the boiled pasta, cream cheese , sauce and the lemon rind and mix it well now add the cheese and its ready to serve with garlic bread.

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Walnut Coriander Pesto Pasta

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I love making  pesto pasta, but here in Bangalore you don’t get Basil that easily , I know we can use the Holy Tulsi/Basil but that’s too strong, the Basil we get to buy the leaves are bigger to the once we grow at home and that gives good taste for the pesto sauce. so I was wondering what should I substitute Basil with, then I thought I could use either Palak/Spinach or coriander/cilantro and try but I had only coriander at home so I just decided to take a risk, and it turned out really good and tasty, coriander pesto sauce dint disappoint me, I am going to make it regularly and also try palak pesto next time. So here goes the recipe for walnut coriander pesto pasta.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: nil
Cooking Time: 10 minutes
makes: 2 to 3 servings

Ingredients     

Coriander – ¾ cup packed

Walnuts – 8 t0 10 cup

Olive oil – 1 tbspn + 1 tspn

Garlic – 3 small sized cloves

Cheese – ¼ cup grated + 1 tbspn or more according to your taste

Pasta – penne 200 grams

Mixed Vegetables – 1 cup (capsicum, mushroom, olives, jalapenos etc) add more if you like.

Water – 400 ml + 1tspn vegetable oil

Salt to taste

Oregano – ½ tspn

Chilli flakes – 1tspn (optional)

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Method

First boil the water with 1tbspn of salt, once when the water comes to boil add the pasta and oil and let it cook for 15 minutes, it usually cooks perfectly between 11 to 15 minutes, when cooking in high boiling point. Once the pasta is cooked drain it and wash it under running cold water so that it does not cook further and also add some oil and mix the pasta so that it does not stick and keep aside.

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For making the pesto sauce

Grind the coriander, walnuts, garlic, cheese and olive oil, grind it into paste and the sauce is ready

Now take a pan add 1 tspn oil and sauté the veggies by adding little salt. I had boiled the mushroom for 10 minutes with salt, so I dint need to cook the veggies much, one done add the pasta and the sauce and mix well. Now remove it from the flame and add oregano and chilli flakes and some more grated cheese mix well and serve with chilly garlic bread (which I usually make to go with the pasta).