Chaat (Chickpeas and potatoes with tamarind and crunchy chips)

If you can’t travel to India for their delicious vegetarian Indian street food, make your own refreshing and tangy savoury snack.  Chana (chickpea) chat is a flavourful chickpea salad with potatoes, red onions, tomatoes, green onions, cilantro, yogurt and a drizzle of tamarind chutney. You can add more crunch with samosa chips, cassava chips, peanuts, indian chewdo or sev. I love samosa chips as they keep their crunch and don’t get soggy.

Ingredients:

Serves 3-4

2 large russet potatoes boiled with skin on and diced in 1/2 inch cubes

1 cup chickpeas (I used canned)

1/2 cup red onion finely chopped 

1/2 cup tomatoes finely chopped 

3/4 cup cilantro finely chopped 

1/2 cup green onion chopped 

1/4 cup tamarind chutney 

1/4 cup green chutney ( optional)

1/4 cup plant-based yogurt

2 -3 cups samosa chips

1 1/2 tbsp chat masala

Juice of half a lemon 

1/4 cup pomegranate seeds.

Directions:

In a large bowl, mix chickpeas, boiled potatoes, chat masala and lemon juice. Stir in the red onions, green onions, half the cilantro and tomatoes. 

Serve in bowls layering samosa chips at the bottom then add chickpea/ potato mixture. Drizzle yogurt and tamarind chutney then finish with pomegranate seeds, rest of cilantro and if you want more crunch, add more samosa chips. Enjoy with masala chai !!

Cauliflower wings

This amazing appetizer can be enjoyed while watching your favourite sports or entertaining your friends or just enjoying an evening with family! Its gluten-free and so healthy. It’s baked and so crispy, spicy, tangy and delicious! These cauliflower wings are plant-based and can be enjoyed with a plant-based ranch dip. Make sure to serve this delicious appetizer right away before they get soggy!

• Serves 6-8

• Prep time 15 mins

• Cook time 35 mins

Ingredients

• 1 head cauliflower cut up into florets

• 1 cup water

• 1 cup (your choice all purpose flour, gluten free or almond flour)

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1/4 tsp sea salt

• 1/2 tsp parsley flakes

• 1 1/2 cup Panko bread crumbs

• 1 cup Frank’s buffalo hot sauce

• 1 tbsp vegan butter

• 1 tbsp maple syrup

Directions:

1. Preheat stove to 425 degrees.

2. Line a baking tray with parchment paper.

3. Mix water and flour in a large bowl enough to fit cauliflower with spices and salt and combine flour mixture with cauliflower florets.

4. Set bread crumbs on a flat tray

5. Roll battered cauliflower in bread crumbs and place on baking tray making sure the cauliflower florets are not touching each other

6. Place cauliflower in the oven and bake for 20 minutes. Flip and bake for another 15 minutes till crispy.

7. Meanwhile, in a small pan, heat Frank’s hot sauce, vegan butter, and maple syrup. Let boil and turn off heat.

8. Place crispy cauliflower in a bowl and toss in the buffalo hot sauce immediately or the cauliflower will get soggy.

Plant based charcuterie board

Charcuterie boards are a great centre piece and so much fun! You can build your own and be creative and impress your guests with very little effort. Snack boards are a great way to incorporate veggies, fruits, bean spreads, artisan breads, gourmet crackers and plant-based cheese (with no preservatives). I like the Miyokos brand. It’s important to unwind and gather around the table and enjoy food in a relaxing atmosphere and slow down, talk and enjoy time together.

Build your own board:

You can choose the following ingredients:

• Raw vegetables (red ,yellow pepper, cumbers, broccoli, cauliflower,, zucchini,, cherry tomatoes and radishes

• Fresh fruit (grapes, apple slices, strawberries, blueberries, cantaloupe, pears,mandarine oranges)

• Dried fruit (figs, apricots, raisins, dried cranberries, and dried mangoes all found in the dried fruit section in the website)

• Olives (marinated green olives or kalamata pitted olives or sun dried olives)

• Cheese ( try plant-based cheese with not too many ingredients you can’t pronounce- I like the Miyokos brand)

• Dips (Hummus, red beet hummus, Baba ganoush, roasted vegetable dip

• Nuts (Almonds, cashews, walnuts, pecans, macadamia nuts all found in our nut section on our website)

• Crackers (pick crackers that don’t have ingredients that you can’t pronounce- there are many that have good ingredients and are wholesome and delicious)

• Bread (baguettes, or home made bread)

• Other (roasted chickpeas, tortilla chips, potato chips, sweet relishes, pickles, sweet compotes)

Mexican fajita bowl with corn salsa

Mexican food has to be my most favourite cuisine and is inherently plant-based. I love the flavours of the lime juice, cilantro and chilli powder. It reminds me of my time in Kampala, Uganda where I was born. It’s funny how similar food is, around the world and yet so different. Enjoy this amazing refreshing dish through the summer with your friends and family at home or at a picnic gathering.

• Serves 4

• Prep time 15 minutes

• Cook time 15 minutes

Ingredients:

Black beans mixture:

• 1 tablespoon vegetable oil

• 1 small yellow onion diced

• 3 cloves garlic minced

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper optional

• 3 cups cooked black turtle beans

• 1/4 tsp Himalayan salt

• 1/4 cup fresh cilantro leaves chopped

Corn salsa:

• 2 cups cooked corn kernels

• 1/2 cup finely chopped red onion

• ½ cup finely chopped fresh cilantro

• 1 to 2 medium jalapeños, finely chopped

• juice of one lime

• 1 tablespoon white wine vinegar

• ¼ tsp Mexican chili powder

• ¼ tsp ground cumin

• ½ tsp Himalayan salt
  

Guacamole:

• 3 avocados, ripe

• 1/2 small onion, finely diced

• 2 Roma tomatoes, diced

• 3 tablespoons finely chopped fresh cilantro

• 1 jalapeno pepper, seeds removed and finely diced

• 1/2 tsp cumin ground

• 2 garlic cloves, minced

• 1 lime, juiced

• 1/2 tsp Himalayan salt

Fajita veggies:

• 3 multi-colored peppers, stemmed and sliced into strips

• 1 red onion, sliced into wedges

• 2 tablespoons vegetable oil

• 2 garlic cloves, chopped

• ½ teaspoon Mexican chili powder

• ½ teaspoon cumin ground

• ½ teaspoon sea salt, more to taste

• Splash of balsamic vinegar

• 2 limes, sliced into wedges

• Freshly ground black pepper

Serve with:

• White rice ( I used Indian basmati rice- you can use any rice of your choice)

• Tortilla chips

Directions:

1. For bean mixture, saute onions till golden brown and add cooked beans and spices and cilantro and cook till beans are coated with spices.

2. For corn salsa, mix all the ingredients till corn is covered with spices and lime juice.

3. For the guacamole, mash the avocados in a bowl and add all the ingredients and mash with a fork ( If you like it smoother, you can blend the avocados and then add the other ingredients)

4. For the veggies, heat oil and stir fry the onions, peppers, and add all the spices, garlic and vinegar and remove right away not to get them too soggy. I like them a little crunchy.

5. Arrange bowl with rice, beans, guacamole, fajita vegetables and garnish with lime slices

Paneer or tofu tikka tacos

What do you do with leftover paneer tikka?  You make paneer tacos!  Enjoy this amazing Indian-Mexican colourful dish with your friends and family on a regular weeknight or a small get together at home.

Paneer or tofu tikka is a popular Indian street food and originates in northern India. The combination of  yellow, red, orange peppers, red onions, garlic, chipotle chilli , lemon and cilantro sautéed into a spicy fajita mixture on top of a piece of  spicy paneer or tofu tikka placed on a corn tortilla and a dollop of guacamole is full of  an Indian-Mexican fusion delight!

In olive oil, sauté sliced peppers, red onions, garlic, Himalayan salt and chipotle chili powder.

Paneer tikka tacos

• Serves: 4-6

• Prep Time: 30 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• Panneer or tofu Tikka (Recipe in previous post)

• 24 mini corn tortillas

• 3 tbsp olive oil

• 1/2 red pepper sliced

• 1/2 orange pepper sliced

• 1/2 yellow pepper sliced

• 1/2 red onion sliced

• 2 garlic cloves minced

• 1/2 cup cilantro

• 1 green chilli chopped (optional)

• 1/2 tsp chipotle chilli ground

• Himalayan salt to taste

• juice of half a lemon

INSTRUCTIONS

In a skillet on medium heat add olive oil and sauté  the red onions and all the peppers on medium heat. Add garlic, salt and chipotle and add cilantro and lemon juice after vegetables are cooked through.

On a separate pan, heat the tortillas on both sides or place on a grill and place them in a towel so they stay warm.

Layer each corn tortilla with paneer tikka (recipe from previous post, fajita style pepper mixture and serve with a dollop of guacamole and sour cream or your favourite Mexican or Indian hot sauce.

Enjoy!

Paneer /tofu tikka

Paneer tikka is a popular Indian appetizer where chunks of paneer (Indian cottage cheese) are marinated in yogurt and spices and then grilled in a tandoor( a traditional clay oven) and if you don’t have one, just barbecue the paneer tikka on a barbecue!  And if you don’t have a barbecue, pan fry the tikka on a tawa (Indian griddle). If you are plant-based vegan, you can use firm tofu as well.

My take on this dish is that I have changed it up  a bit and included Harissa, a North African Chilli paste which is a blend of hot red peppers, coriander seeds, cumin seeds, caraway seeds, olive oil, garlic, tomato paste, salt and lemon juice.

The marinade is a blend of yogurt, garlic paste, ginger paste, Harissa, Himalayan salt and cumin ground.

PANEER TIKKA WITH SPICY MINT CHUTNEY

• Serves: 4-6

• Prep Time: 40 minutes

• Cooking Time: 10 minutes

INGREDIENTS

• 2 lbs Paneer cheese or firm tofu

  First marinade

• 2 tbsp lemon juice

• 2 tsp garlic paste

• 2 tsp ginger paste

• 1 tsp Himalayan salt

• 1/4 cup olive oil

Second Marinade

• 4 tbs plain greek yogurt

• 1 tbsp tomato paste

• 1 tsp fine sea salt

• 1/2 tsp cayenne

• 1/2 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp dried parsley

INSTRUCTIONS

1. Cut paneer or tofu into  thick cubes or in triangles or rectangles.

2. Mix the ingredients from the first marinade and marinate (paneer, tofu) for 20 minutes

3. Mix the ingredients from the second marinade and pour over the paneer, tofu , or chicken and marinate for 6 hours at least in the refrigerator

Grill on barbecue on medium high heat for 10 -15 minutes till you see the paneer with grill marks or golden brown.

Serve immediately with spicy mint chutney from my previous post.

Click here for Chicken tikka recipe

Grilled eggplant with a garlic-cumin and feta dressing

I am always looking for ways to pump up my eggplant. Summer always inspires me to go Mediterranean. This grilled eggplant  with a flavourful garlic, cumin and feta dressing will make you a star with your guests.  This dish looks really nice served on a platter with the luscious Mediterranean dressing scattered all over it.  Get your favourite Mediterranean music on  and enjoy this amazing side dish or appetizer with your friends or your inside bubble family.

All you need is one eggplant, extra virgin olive oil,  garlic, lemon juice, one small chopped green onion, heirloom tomato chopped, crumbled feta, cumin, cayenne, fresh mint, and cilantro. It can be served as a side dish with chicken or lamb or as an appetizer with pita or a baguette.

Slice eggplant length wise, brush olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. For the garlic-cumin dressing, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro. Scatter the dressing over the grilled eggplant and serve.

GRILLED EGGPLANT WITH A GARLIC-CUMIN AND FETA DRESSING

• Serves: 4-6

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

INGREDIENTS

• 1 large globe eggplant

• 6 Tbsp Extra virgin olive oil

• Sea salt

• 1 clove garlic

• 1 1/2 Tbsp fresh lemon juice

• 1/2 cup chopped green onions

• 1 chopped heirloom tomato

• 1/2 tsp roasted, crushed cumin seeds

• 1/4 tsp cayenne

• 1/4 cup crumbled feta (Vegan option can be used)

• 2 Tbsp coarsely chopped mint

• 2 Tbsp coarsely chopped cilantro

INSTRUCTIONS

Slice eggplant length wise, brush 3tbsp of  olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. Set aside the grilled eggplant on a serving platter.

Garlic-cumin and feta dressing:

For the dressing,  with a mortar and pestle, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the chopped green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro.  Stir all ingredients and pour the dressing over the grilled eggplant and serve. Serve as a side dish to lamb or chicken or as an appetizer with pita bread or a baguette.

Enjoy!

MEDITERRANEAN GRILLED EGGPLANT ROLL WITH FETA AND OLIVES

We all love backyard barbecues with burgers, steaks and chicken. But why not try some grilled eggplant to switch it up a notch?  These rolls are simple, easy and delicious.  These grilled eggplant slices are filled with a tangy feta cheese, briny olives and fresh herbs  mixture. The rich flavours make these a great summer appetizer for your backyard barbecue!  This dish can also be vegan if you use vegan feta.

All you need is a large eggplant trimmed and sliced length wise,  a good extra virgin olive oil, crumbled feta, Kalamata olives or other briny olives, chives and parsley.

Fire up the grill to 425 degrees F . Brush eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices about 3 minutes per side or until grill marks form on each side.

In a small bowl combine feta, chopped olives, olive oil and herbs. Spread the eggplant slices on a work surface and add one heaping tablespoon of the feta mixture on each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little olive oil, pepper and chopped herbs.

MEDITERRANEAN GRILLED EGGPLANT ROLL WITH FETA AND OLIVES

• Serves: 4-6

• Prep Time: 10 minutes

• Cooking Time: 15 minutes

INGREDIENTS

• 1 large dome eggplant trimmed and sliced length wise

• Extra virgin Olive oil for brushing and for feta mixture

• Sea salt and fresh ground pepper

• 1/2 cup crumbled feta (You can use vegan feta)

• 2 Tbsp chopped olives (Kalamata or any briny green olive)

• 2 Tbsp chopped fresh herbs (Chives, parsley and basil)

INSTRUCTIONS

Fire up the grill to 425 degrees F . Brush eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices about 3 minutes per side or until grill marks form on each side.

In a small bowl combine feta, chopped olives, 1 Tbsp olive oil and herbs. Spread the eggplant slices on a work surface and add one heaping tablespoon of the feta mixture on each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little olive oil, pepper and chopped herbs. Best to eat them right away as they do tend to get soggy !

Enjoy!

SPICY ROASTED ALMONDS AND CASHEW

I played around with this recipe and finally got it down to perfection.  A few years ago, everywhere you went to get roasted nuts, the ingredients were always canola oil, maltodextrin and other ingredients whose names you couldn’t pronounce. My recipe has cayenne, himalayan salt, and water. Yes water!!   I make these nuts for friends and family and everyone is always impressed. You can add as much spice as you want. I just make them spicy enough for my taste buds. My Dad used to love these. Thought I would make these today in memory of my Dad for Father’s Day.

All you need is raw cashews, raw almonds, cayenne, himalayan salt and water.  First wash the nuts several times and soak for about 20 minutes. Studies show the longer you soak the nuts, the better. If you have time to soak them overnight, its better, but the roasting time will increase as the nuts will take longer to get that crunch.

After washing and soaking, mix cayenne and himalayan salt in 1/4 cup of hot boiling water and pour over nuts and mix thoroughly making sure all the nuts are evenly coated.

Bake for an hour and a half at 250 degrees F and keep stirring the mixture at 20 minute intervals. Leave the nuts to cool in the oven.

SPICY ROASTED ALMONDS AND CASHEW

• Serves: 6-10

• Prep Time: 30 minutes

• Cooking Time: 90 minutes

INGREDIENTS

• 1/2 cup raw cashews

• 1/2 cup raw almonds

• 1/2 tsp cayenne

• 1/2 tsp Himalayan salt

• 1/4 cup hot water

INSTRUCTIONS

Wash nuts several times and soak nuts in cold water for about 20 minutes.  You can soak for longer but this will increase your roasting time. Preheat oven to 250 degrees F.  Rinse nuts and set aside.  Mix the cayenne and Himalayan salt in hot water and stir till salt has dissolved and add the mixture to the nuts. Stir, making sure the nuts are coated evenly. Transfer to a baking tray covered with parchment paper.  Roast the nuts for about an hour and a half stirring every twenty minutes so they cook evenly.  Leave the nuts to cool in the oven.

SPICY MANGO SALSA

This mango salsa was also developed with my childhood memories of buying spicy cut up mangoes from a vendor stand walking home from school on a tropical hot sunny day. The ripe mango, crunchy cucumbers, red onions and red peppers along with the tantalizing flavours of fresh mint, cumin and cilantro is absolutely to die for. The True Nosh Ghost pepper sauce does the trick here as it is perfectly spicy, sugar free, preservative free and gluten free.

Finely chop all ingredients and mix.

SPICY MANGO SALSA

• Prep Time: 5 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 1/2 cucumber, finely chopped

• 1/2 red bell pepper, finely chopped

• 1/2 red onion, finely chopped

• 2-3 mint leaves finely chopped

• 2 green onions, finely chopped

• 1/2 cup cilantro, finely chopped

• 1 garlic clove mashed

• 1/4 tsp cumin ground

• Juice of two limes

• 1 -2 tsp True nosh ghost pepper sauce

• Himalayan salt to taste

INSTRUCTIONS

In a mixing bowl, add all ingredients and mix. Refrigerate for an hour and serve chilled with Tortilla chips.

Enjoy!

SPICY MANGO SALAD

Mangoes were always sold on vendor carts in Uganda -split and sprinkled with lots of  hot chilli powder and lemon salt.   Memories of  walking home after school during my childhood always include spicy mangoes. The mangoes were either raw, sour and crunchy or ripe, soft and sweet.  When mangoes are in season here, I normally take advantage of using them in refreshing salads, salsas and drinks.

My recipes are rather on the spicy side as my memories of mangoes always include “hot and spicy”.  One of my favourite salads in the summer is a good mango salad. I have tried various ingredients like jicama, cucumbers, peppers but I always loved the combination of green apples, red onions, jalapeños and ripe mangoes.

The ingredients sliced thin and evenly will make the salad more appealing and enjoyable. Jalapeños can be sliced long or chopped fine depending on your spice taste buds! For me, the spicier the better.

SPICY MANGO SALAD

• Serves: 2

• Prep Time: 5 minutes

• Cooking Time: 20 minutes

Serves: 2 Prep Time: 5 minutes Cooking Time: 20 minutesRating: 5.0/5 ( 1 voted )

INGREDIENTS

• 1/2 green apple thinly sliced

• 1 ripe mango thinly sliced

• 1/2 red onion thinly sliced

• 1/2 jalapeño thinly sliced

• 1 garlic clove mashed

• 1/4 tsp cumin ground

• Himalayan salt to taste

• Juice of 1 lime

• 2 tbsp olive oil

• 1/4 cup cilantro chopped

• 1-2 tsp TrueNosh Ghost pepper sauce

INSTRUCTIONS

Slice all ingredients evenly and mix all ingredients together.  True Nosh hot sauces are sugar free, preservative free and gluten free and perfectly spicy for my salad.

Enjoy!

BABA GANOUSH

My favourite go to appetizer or snack is either baba ganoush or my Indian eggplant bhartho which is also one of my shared recipes. Baba ganoush is a really healthy plant-based snack with it’s main ingredient, eggplant. It is full of flavour and a great source of vitamin B, vitamin E, and fibre. When I entertain and my theme is Mediterranean, you can bet that Baba ganoush will be at the centre of the table with hummus, olives, pita, carrot sticks, cucumber sticks and red wine of course!!!

BABA GANOUSH

• Serves: 4-6

• Prep Time: 5 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1 dome eggplant

• 1 garlic clove minced to a paste or 1 tbsp of dried garlic minced

• 2 tbsp tahini

• 2 tbsp greek yogurt (or a non dairy yogurt)

• 1 tsp Himalayan salt

• Juice of half a lemon

• 1 tbsp extra virgin olive oil

• 1/4 tsp sumac

INSTRUCTIONS

Preheat stove to 350 degrees

Wash the eggplant and remove the leaves leaving the stem intact. Brush oil all over the eggplant then cut one slit 1 inch  deep from top to bottom and place on a baking dish. Bake for 10 minutes and increase temperature to broil. Broil for 10 minutes and turn the eggplant to broil the other side for another 10 minutes. Turn off the stove and let the eggplant rest for about 8 minutes in the stove. Remove the eggplant and let cool till you can handle it.  Carefully remove the skin from where the slit was made and place the mushy eggplant in a bowl. Mash up the eggplant with a knife, fork or masher and add all the ingredients and mash till it looks like a yogurt dip ( I like it chunky).  Place in serving bowl and carve out a little circle in the middle for the olive oil to sit in. Drizzle the olive oil, sprinkle the sumac and put an olive in the centre and voila!! Serve with pita bread, olives, red peppers, carrots and cucumber sticks.

INDIAN EGGPLANT AND YOGURT BHARTHO

I have always loved the combination of eggplant and yogurt. Growing up in Kampala, Uganda, my grandmother always made a family favourite passed down from her grandmother in Gujarat, India . She used to make me this amazing refreshing combination of eggplant, yogurt, some spices and fresh paratha which would be ready for me after school on a hot day. This snack was a family favourite and my son always asks for it when he comes home from afar. This refreshing dish is similar to the Lebanese, Baba Ganoush which is also one of my favourites and also on my blog.

INDIAN EGGPLANT AND YOGURT BHARTHO

• Serve: 4

• Prep Time: 5 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1 dome eggplant

• 1/2 tsp garlic paste

• 1/2 tsp green chilli paste (hot chilli pepper ground in a mortar and pestle)

• 1 tsp Himalayan salt

• 1/2 tsp ground cumin

• 1 cup yogurt (dairy or non dairy)

• 1/4 cup green onions chopped

• 1/4 cup cilantro chopped

INSTRUCTIONS

Preheat stove to 350 degrees

Wash the eggplant and remove the leaves leaving the stem intact. Brush oil all over the eggplant then cut one slit 1 inch  deep from top to bottom and place on a baking dish. Bake for 10 minutes and increase temperature to broil. Broil for 10 minutes and turn the eggplant to broil the other side for another 10 minutes. Turn off the stove and let the eggplant rest for about 8 minutes in the stove. Remove the eggplant and let cool till you can handle it.  Carefully remove the skin from where the slit was made and place the mushy eggplant in a bowl. Mash up the eggplant with a knife, fork or masher and add all the ingredients and mash till it looks like a yogurt dip ( I like it chunky).  Garnish with cilantro and serve with pita bread, vegetables, or spicy paratha.

Enjoy!