Vegan Savoury French toast with Aquafaba (AF)


Loads of AF recipes will be a part of  my blog from now onwards, I am happy with the good result the thing (af)gives, its is awesome and mindboggling.  I am happy to be a part of this AF revolution :).I got to know about AF from FB group VEGAN CHEEZE- Hits and misses!, do check it out.

OK coming back to the post, I know French toast is sweet, but I am a savoury person, when I wanted to make French toast I wanted to make it just savoury French toast or none at all. So I finally did what I wanted and the husband loved it, husband is not vegan he loves dairy but you know when one person is vegan at home the other has no option but to be the part of the experiments sigh, but you know I am trying to make the meringues but even after 5 attempts I am not getting success, six is my lucky number so hopefully will try next time and post my vegan meringues which is a revolution going in vegan community sigh. Ok let’s make the savoury toasts.

Basic Information:
Preparation Time:5 minutes.
Idle Time: nil
Cooking Time: 20 minutes
Serves:  6


Wheat bread slices – 6

Aquafaba (AF) – 3/4th cup

Chickpea / besan flour – 2 tsp

Salt – ½ tsp

Onion – 1 small finely chopped

Green chillies – 3 finely chopped

Spinach – 1 tbsp finely chopped (optional)

Oil – for toasting the bread



In a wide bowl add AF, onion, chilly, spinach, salt and mix well. Then add the chickpea flour and mix well .Now heat the pan or tava.

Now take the bread slices, dip the bread slices on both the sides with the AF mixture, when it’s coated well. Toast it on the hot tava both the sides for 1 or 2 minutes each side, adding ½ tsp of oil on each side , once crispy it’s done. It will be light , airy and delicious.


Coriander can be used instead of spinach or you can totally omit and add nothing at all.

To get the bread slices crisper it might take a tad bit more time then a normal French toast.

Instead of dipping the bread slice in AF, you can also spread the AF directly on the slice when it’s on tava .


Spinach & Cream cheese Pinwheels


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.



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


1 Sheet of puff pasty


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


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.


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.

Pizza Tomato sauce

I wanted to post this pizza sauce before I forget the exact ingredients for one medium size pizza. I will also be travelling from tomorrow and will be back only next Sunday and so thought I will post before I leave. it’s a simple recipe, you can make more and store it the fridge for 1 to 2 weeks, but I make it fresh whenever I make pizza, it’s better than the store brought preservatives added sauce. So here goes the recipe.

Basic Information:
Preparation Time: 15 minutes.
Cooking Time: 10 + 5 minutes
makes:1 cup


Olive oil – 1tbspn

Garlic – 2 to pods

Tomato – 2 to 3 medium sized

Oregano dried – 1 tspn

Sugar – 1/2 tspn (optional I dint add though)

Chili flakes – 1 tspn (Or ½ tspn if you want less spicy)

Pepper – ¼ tspn or 2 to 3 pepper

Sauf – 1/4th tspn or 2 to 3 (I used sauf because its gives the flavor of thyme I feel)

1 tsp salt or according to your taste.

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Blanch the tomato, the remove the skin chop it roughly. Put all the blanched chopped tomato and all the other ingredients in a mixer/blender and make it into a smooth puree, then in a sauce pan fry the sauce it for 10 minutes or until the sauce becomes thick in a low flame, don’t over cook and its ready to use.

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


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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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


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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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).

Veg Pizza

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I wanted to try making pizza at home from the scratch so first thing I did when I got to knew about a superb recipe I went and bought the ingredients and made the melting in the mouth pizza.

After travelling a bit and being with G I have become a foodie. When I am buying food products for cooking I read what all has gone in and if I don’t understand some words, I come home check the net and I find out what exactly it is and what has gone into that packed product,  also I see that I try and cook food in a healthy way. So here goes the recipe for the vegetarian pizza it’s easy and good.

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For the dough

Maida or all purpose flour – 1& ½ cup

Instant yeast – 1tsp

Oil – 1tbsp

Salt – ½ tspn

Sugar – ½ tspn

Water – ½ cup (Luke warm).

For the tomato or the pizza sauce recipe you will have to wait, I have the recipe put no pictures so once I have pictures I will post the sauce recipe.

For the toppings

Tomato or pizza sauce – I cup ( I had home made sauce)

Mixed colour capsicum – 1 cup chopped into small squares.

Mushroom – ½ cup chopped

Baby corn – 3 cut into thin strips.

Black olives – 1/4th cup chopped

Jalapenos – 1/4th cup chopped.

Mozzarella cheese – 200gms grated

Olive oil – 1tsp or little more

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How to make

First sieve the flour and keep it aside. Take the warm water in a bowl mix the sugar and salt until it dissolves then add the yeast and mix again, now add the flour and oil make it into soft dough then cover it and leave it to rise in a warm place. Mine took 45 minutes to 1 hour. When it rises/ doubles in size just punch it down and kneed it into a smooth ball and roll it into a 10 inches circle. The base is ready


Take a sauce pan once its heated add oil  just shallow fry the sliced corn for 2to 3 minutes take it out and keep aside now add the peppers and mushroom (I had already boiled it with salt and turmeric or 15 minutes) add some salt and let it fry for 5 to 7 minutes and keep it aside.

Now the final assembling

First take the 10 inch base in the baking tray /dish or in which ever you’re going to bake the pizza. Place the base on the baking tray, now spread the sauce leaving  ¼ inch space in the sides/border, once that’s done add the cheese spread it exactly like the sauce and keep a tbsp of cheese aside , now add all the topping , add the remaining cheese and sprinkle the olive oil.

Pre heat the oven for 10 minutes at 200 degrees and then bake it for 200 degrees for 20 to 25 minutes. The baking times depend on the oven you use mine took 25 minutes. Now the pizza is ready to eat.

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Edited to add; I have linked the pizza tomato sauce recipes above.

(PS the photos are not that good but not bad too , hopefully will improve in future)