VEGAN COCONUT CUSTERD COOKIES

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I have already made butter custard cookies in my pre vegan days, they were super delicious and then I totally forgot about it. Then again CH had posted custard cookies and that reminded about the cookies I baked and I wanted to make it, but now it required dairy butter and I was in a fix, but I love my vegan challenges, it makes me think and gives some work for my brain, then  I came up with this super delicious vegan coconut twist in custard cookies. Those who are not vegan also loved it,and this recipe is a keeper and will be regular in my kitchen. So let’s start making.

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Basic Information:
Preparation Time: 10 minutes.
Idle Time: 10 or 30
Cooking Time: 15-20 minutes
makes: 9 big or 15 to 16 medium sizes biscuits

WHAT YOU WILL NEED

Maida/All purpose flour – 3/4th cup

Custard powder – 1/4th cup

Fine desiccated coconut – 1/4th cup

Powdered sugar – 1/4th cup

Coconut oil – 1/3rd cup

Vanilla extract – 1tsp

HOW TO MAKE

In a bowl mix Maida, custard powder, desiccated coconut and keep aside the dry ingredients.

In another bowl mix oil, sugar, vanilla extract and mix well and the wet ingredients.

Now add the wet ingredients with the dry and mix well to form smooth dough.

Then keep it in the fridge for 30 minutes.

After 30 minutes take the dough and make it into equal small balls and just press it and flatten it, then slightly press it with a fork dipped in the flour to get those lines on the biscuits.

Preheat the oven to 170 deg C for 10mins. Now bake the biscuits for 15-20mins. Allow them to cool completely.

Notes

If the weather is cold in your place you don’t have to keep the dough in the fridge .

or when the oven is on pre-heat keep it in the fridge for 10 minutes depending of the  weather in your place.

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Vegan Brownie

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I wanted to make vegan brownies from a long time, finally I came across a recipe of vegan brownie but the ingredients listed in it were many and I dint have the main ingredients in my pantry, specifically I dint have the wet ingredients, so I decided to try with just coconut curd, and the result was a gooey, soft and yummycilious brownie. So after this success, I want to try vegan lava cake, ok that’s for next time, now we will make the yummy vegan brownies.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 30 mins
Serves :  9 slices

WHAT YOU WILL NEED

1 cup Maida/ all purpose flour

½ cup coco powder

1 tsp coffee powder

1 tsp Baking powder

1/4th tsp Baking soda

1 tsp Vanilla extract

3/4th cup Vegan sugar

1 cup Vegan coconut curd

1 tbsp sliced almonds or chopped

1/4th cup vegan Choco chips

1/4th cup vegetarian oil + 1tsp for greasing

HOW TO MAKE

Preheat the oven for 180 degrees or 350 F.

In a bowl add the curd, sugar and mix until the sugar is dissolved. Once the sugar is dissolved add the baking powder and soda, vanilla extract, salt and mix well.

Once the wet ingredients, are mixed well add the dry ingredients, oil and mix well, now add the sliced almonds mix well.

Grease the baking dish, pour the batter and sprinkle the Chocó chips and bake for 30 minutes and its ready to serve.

NOTES

If you eat dairy, you can use normal curd.

You can add maple syrup ½ cups + ½ cup apple sauce instead of coconut curd.

 

Spinach & Cream cheese Pinwheels

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I had tasted pinwheels in one of my friend’s house long back and totally forgot about it, but the taste was always in my mind. Pinwheels are an appetiser that can be modified the way we want according to our tastes.

Usually when  I buy puff pastry sheets I make puffs with  different stuffing, this time I decided I will make something different and I wanted to search on the net , but then  I decided against searching on the net and  to try my own version with whatever I can remember from the last time ate in my friends place. It’s a very easy and simple recipe, with very few ingredients.I have used cream cheese, you can make your own cream cheese at home. So let’s make it.

 

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Basic Information:
Preparation Time: 10 minutes.
Idle Time: nil hours
Cooking Time: 20 min
makes: 15

WHAT YOU WILL NEED

1 Sheet of puff pasty

SPREAD

1 cup chopped spinach (see notes)

1 tbsp cream cheese

1 tsp chilly fakes

1 tsp oregano

1 tsp basil

1 tsp chopped garlic

1 tbsp chopped onion

1/4th tsp salt

HOW TO MAKE

First thaw the pastry for 40mins to 1 hour.

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Mix all the ingredients under spread, mix well keep aside.

Take the pastry sheet just fatten it a bit more using the rolling pin.

Now spread the mix evenly on the sheet.

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Then roll up the sheet, while rolling up the sheet careful with stuffing it might come out.

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Cut into 3/4 inch slices. Arrange the slices one inch apart on ungreased cookie sheet.

Bake the pine wheels at 400 F for 20 minutes on the top rack.

Notes

Before chopping the spinach, just soak the spinach in hot water for 2 minutes and let it wilt the drain the water and chop the spinach.

The choice of cheese can be according to your taste like mozzarella, cheddar etc.

The filling also you can be flexible with it, you can make it veg or non-veg appetizer.

Vegan Ladli Pav or Pav Buns

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I have been MIA from last week. So many posts are pending hopefully I will be able to post those. I was caught up in the life’s twists sigh, but then blogging makes me happy and forget those worries so I think I should blog more regularly.

Ok coming back to the post these pav beauties were baked last week and they came out soft and yummy, better than store bought. Once you start making your own bread you won’t like those store bought once. I have already blogged about pav buns, it was good it’s a healthy version, coming back to this recipe its is a keeper and you will fall in love with these beauties , so let’s start making.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 2 hours
Cooking Time: 25 mins
makes: 10

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WHAT YOU WILL NEED

2 cups Maida/bread flour/ all purpose flour

1 cup coconut milk

1/4th  cup Luke warm water

2 tsp Yeast

1 tsp salt

1 tbsp sugar

3 tbsp oil

HOW TO MAKE

In a bowl add yeast, sugar and Luke warm water and let the yeast prove/proof.

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In another bowl take Maida, salt, oil and the proved yeast mix well.

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Then add the coconut milk and make a soft dough, kneed it 8 to 10 minutes so that the gluten is formed, then let it rest until it doubles, mice took 1 hour to rise.

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Once the  dough is resin punch it down and kneed it for 5 minutes and dived it into 9 equal parts and keep it in the baking tray, let it rise again, mine took 45 minutes to rise.

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Once the dough is risen bake it at 400 F for 25 minutes, and its ready to serve with pav bajji or you can make vada pavs, yummy… 🙂

Notes

Diary milk can also be used, if you don’t want vegan pavs.

The more you kneed better.

Vegan Beets Cupcakes

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It is beetroot cupcakes, actually I wanted to make red velvet cupcakes, but I dint want to use red colour. I decided to use beetroot to get the natural colour I don’t know where or what went wrong the colour was not what I had expected to be, hence the name change. Only the colour was not what I wanted, but the taste was very good, the cupcakes were moist, fluffy and airy like cakes with eggs.

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center of the cake

This recipe is for keeps and its vegan what more can I ask for. This recipe is almost same like my other eggless recipes. I have just made few changes and the cupcakes were too good and no one will believe they were made without eggs,  but they are also dairy free and I love it, ok I don’t want to brag more  about the recipe, lets start making the cupcakes.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 30 to 40 mins
makes: 10

WHAT YOU WILL NEED

½ cup beetroot puree (see notes)

1 cup coconut milk or any non dairy milk

½ cup oil

1 tsp vanilla extract

1 tsp apple cider vinegar

½th tsp baking powder

¾th tsp baking soda

1/8th tsp salt

1 cup + 1 heaped tbsp Maida/ all purpose flour

1/4th cup coco powder

3/4th cup granulated sugar

1/4th cup Chocó chips for garnishing (Optional)

HOW TO MAKE

Preheat the oven for 375 F. Line the baking tray and keep aside. In a bowl add all the wet ingredients, coconut milk, oil, vanilla extract, vinegar, baking soda, baking powder mix well, once mixed well add sugar and mix until the sugar dissolves then keep aside.

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In another bowl mix the dry ingredients Maida, coco powder, salt and mix well.

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Now in the add the beetroot puree into the wet mixture and mix well. Make a well in the centre of dry ingredients and add the wet mixture and mix well and the batter is ready.

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Now fill batter 3/4th, sprinkle the Chocó chips on top and bake it for 30 to 35 minutes in pre heated oven. Once done just check if it’s done by insetting a tooth pick, if the toothpick come out clean its baked fully if the toothpick does not come clean then bake for few ,more minutes, then it’s ready to serve.

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Notes

For making beets puree, clean the beets cut it into small pieces and microwave it with little water for 10 minutes or until soft, once its cools down grind it into fine paste, and it’s ready to use.

I think if I had added only one tablespoon of coco powder the colour would be at least some light red, maybe next time.

Burger wheat Buns

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After the super success with basic white bread I am a bit confident to work with yeast, so I decided to try buns, not the Maida bread but something healthy so I decided to make wheat buns. The buns came out well also it is healthy and simple to make. Now I guess I am more confident to play with yeast, it’s not like there was no success with yeast, I was not confident in baking the basic breads and buns that’s it. There are few first successes with bread they were aloo buns and garlic bread. Now I am so happy that I don’t have worry about buying bread and checking whether its vegan or not. Now let’s make some burger buns.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 1 hour + 45 minutes
Cooking Time: 25  mins
makes: 4 Buns

WHAT YOU WILL NEED

1 cup wheat flour

1 cup Maida/all purpose flour

¾ Th tbsp yeast

1 tbsp + 1 tsp (wheat gluten) (Optional)

1 tsp salt

2 tsp sugar

3 tbsp oil (any veg oil) + 1tsp oil

1 tsp – sesame seeds

1¼ cup Luke warm water

HOW TO MAKE

Take 1/4th cup of Luke warm water add yeast, sugar and let it prove.

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In another bowl add the flour, gluten, salt, oil and mix well.

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Once the yeast is proved add the yeast mixture with the flour mixture and mix well, add the extra water and kneed into smooth dough. Knead the dough for 3 to 5 minutes so that the gluten forms.

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Then keep the dough covered  in  a warm place to rise. Mine took 1 hour to rise.

Once the dough is risen, punch it down and kneed it for 2 more minutes and then divide the dough into 4 equal parts, and shape it like a bun and place it’s on a baking tray lined with parchment paper. On the buns apply the 1 tsp oil and sprinkle the sesame seeds.

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Then keep let the buns in warm place for second rise, mine took 45 minutes to rise,

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Once it’s risen bake it for 25 minutes at 425 F. Once its baked let it cool and it’s ready to eat.

NOTES

Adding gluten is optional, but it’s better to add gluten, specifically for wheat breads, so you get good bread texture.

You can add 1 tsp baking soda too.

Only Maida buns also can be done, which I will be trying next.

Basic Bread/white Bread

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Hmmm …. What should I say I love baking but bread baking is one thing I fear, and nowadays that I try vegan baking it’s even more scary and I am worried about the end results sigh. I have already baked bread, I had baked the bread while in India last year with US yeast packets which I had taken to India, but the result was ok not like my super hit cakes, I was so disappointed with the result. I just dropped the idea of making the normal white bread, I think that’s the basic bread, and I could not get a very good result, I was sulking for many days sigh.

Recently I was craving to eat the sandwich which amma makes from the time we were kids, either for breakfast or snacks but what about bread, I don’t prefer buying breads here in the US, I get the egg smell in the breads and buns I buy and it goes waste, so I decided I will try again bread baking.I have baked different type’s of breads, but baking loaf/ sandwich BREAD is one tough job.

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I started searching for vegan basic white bread and I got this recipe and….. what a beautiful result, the most soft and yummiest bread it was. I dint take step by step photos(see notes) because I thought that the result  might not be good, but  then this bread recipe is for  keeps. I made yummy sandwich immediately will post that recipe too. So let’s make it before I forget the measurements, yesterday at this time yummy bread aroma was filled in our apartment sigh.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 3  hours
Cooking Time: 35 to 40 mins
makes: 1 loaf

WHAT YOU WILL NEED

Maida/bread flour – 3 cups

Yeast – 1 tbsp

Oil – 2 tbsp

Sugar – 1 tbsp

Salt – 1 ½ tsp

Almond milk – ½ cup (see notes)

Luke warm water – ½ cup

HOW TO MAKE

In a bowl add warm water, sugar, yeast mix well let the yeast poof for 5 minutes or so.

In another bowl add Maida, salt and mix well and keep aside.

Once the yeast is proved add oil, almond milk and mix well.

Now take the dry ingredients and add the above wet ingredients and kneed it into smooth dough.

Kneed it for 8 to 10 minutes so that the gluten forms.

Now keep the dough in a warm place for rising, by covering it with a damp cloth. Mine took an hour for rising.

Once it’s the dough is doubled or risen nicely, take the dough punch it down and kneed it again for 2 minutes then shape it into loaf and place it in a loaf tin and keep it again for second  rising .Mine took 45 minute to rise.

Then bake the bread for 35 to 40 minutes in a preheated oven at 375 F

NOTES

Don’t skip kneading for 8 to 10 minutes, more kneading gives nice texture for the bread.

For making almond milk , just soak almonds  in water for few hours or just microwave for 30 seconds and then remove the skin, then grind it and then strain it or used like that only by adding more water.

You can add just dairy milk, if you don’t want to make it vegan.

I dint have parchment paper, so better use parchment paper for proper shape, so the dome was somewhat not proper buts still the taste was good.

If your loaf pan has lid then good the shape will come even more prefect.

For the step by step photos check this recipe, it’s almost the same only the quantity and just one ingredient difference.

Broccoli Tandoori Vegan

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Broccoli tandoor was one of the first time tried hit recipe, before talking/writing about the recipe let me tell you why vegan.  I am vegan but I am not vegan, no don’t be confused, I am a pure vegetarian, I also don’t like milk items like milk, curd etc etc, I still like cheese that too only few types not all, I am very choosy, also I eat cheese very rarely like maybe once in two or three months, but yeah I do eat once in a while. So when I was checking vegan recipes for tandoori, everywhere there was coconut, cashew, badam curd to be added instead of curd, but I dint have the time and patience to make curd and wait until it set sigh, so I modified accordingly and then came this easy tasty recipe. So let’s start to make Broccoli tandoori.

What you will need

1head of Broccoli

1/4th cup Besan flour

¼ Th cup Cashew paste (just grind the cashew with little water)

1 tbsp Ginger garlic paste

2 tsp of crushed kasuri methi (dried fenugreek leaves)

2 tsp chilli powder

1 tsp salt

1 tsp chat masala

1 tsp garam masala

1 tsp Lemon juice

1 tbsp oil

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How to make

First separate the Broccoli florets and boil it for 2 minutes, drain it and keep it aside.

In another bowl add remaining ingredients and mix well, the consistency should be of dosa batter. Then coat the marinade with the broccoli florets, let it coast well then let it sit for 5 to 6 hours or atleast 1 hour.

After few hours of marination, spread it on a baking sheet and bake in the preheated oven at 200 degrees for 20 to 25 minutes, check in between once so that it does not overcook.

Notes

If you don’t have cashews, you can make badam paste or coconut thick milk. I prefer cashew.

You use the same recipe and add capsicum, cauliflower, potato etc

Stuffed Green Peppers

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It’s been long since I had posted, I was on vacation to India for my first cousins wedding, it was so much fun and which will be some of the most memorable moments of my life. It was all celebration, fun and good food. Also loads of foods apart from the wedding food which I gobbled like I would never get then again sigh. We go to India every three months but there are few food items I crave when I am here sigh.

DH wants his snacks most of the evenings, I try to make healthy snacks most of the time and I keep searching for healthy , this recipe is yummy and healthy because its baked , that makes it even more healthier than deep fired snacks . this is not the original recipe , the original recipe calls for jalapenos but since I dint have them , I used the long green peppers and the taste was awesome, and I will surely keep making these regularly and may be with some more add on’s , so here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 10 hours
Cooking Time: 15 minutes
makes: 8 pieces

What you will need

2 – Long green peppers

½ cup – American corn

½ cup – tightly packed spinach

1 tsp – chilly flakes

½ tsp – dried basil

½ tsp – oregano

1/4th tsp – salt

1 tsp – lemon juice

1 tsp – olive oil

1/2 – corn flour

1 tbsp –mozzarella cheese (optional)

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How to make

First take the washed peppers and cute them into four equal pieces, for two peppers it will be eight pieces and keep aside.

Then blanch the spinach and chopped it finely. In a bowl add the corn, spinach, olive oil, lemon juice, oregano, basil, chilly flakes, salt  and mix well. The stuff it in the cut peppers, sprinkle some cheese and bake it for 10 to 12 minutes at 375 degree Fahrenheit.

Notes

You can add cream cheese, for the stuffing mixture.

Cheese is optional, so you can make it purely vegan.

Basil, oregano are just optional, if you want to add you can or just leave it.

You can make it more interesting but adding and subtract ingredients.

Orange Vegan cake

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Finally I am posting, there are soooo many recipes that I need to post, so after a break I thought I will post something sweet , so obviously I decided that I will post a cake , that too vegan which I am fan off. Also I got my Kitchen  Aid oh my god I was so excited to receive it and it was a surprise gift by DH sigh, it was just like that surprise gift, I was on the moon the day it got delivered sigh, since then there no looking back I have  baked more than ever sigh.

Ok coming to this recipe, orange vegan cake, it’s the most simple, moist and yummy cake I have ever made, it’s so easy to make and can be used as base for frosting en al…. so let’s start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   7 “ CAKE

What you will need

DRY INGREDIENTS

1 cup APF

3/4th tsp Baking powder

¼th tsp baking soda

1/4th tsp Salt

1 tbsp Orange rind

WET INGREDIENTS

½ cup oil (vegetable, canola or any veg oil)

1 tsp Apple cider vinegar

1 tsp vanilla essence

3/4th cup + 2tbsp Organge Juice

1/3rd cup sugar

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How to make

First mix the dry ingredients and keep it aside, then mix the wet ingredients let the sugar dissolve completely. Then mix both wet and dry together , mix it for 2 minutes, then pour in greased tin and bake it for 30 to 35 minutes or until done at 180 D or 360 F, then it’s ready to serve just like that or with some frosting.

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Notes

Don’t rest the batter for long, bake it immediately.

You can add butter if you wish to, since I wanted it to be vegan, I added oil.

(PS:my pictures are bad so please bear with me until I learn photography)