Oats are amazingly healthy and hearty food. Instead of the regular oatmeal, make this simple but a luscious fruit infused oatmeal breakfast. You can make the oatmeal ahead of time, even the prior night and saute the patties for a hot breakfast. I have never frozen these oatmeal patties, but it might be possible. I have to experiment that part.
- 3/4 cup old fashioned rolled oats
- 2 cups water
- 1/2 cup soy milk
- pinch of salt
- 1 cup fresh raspberries
- 2 tablespoons water
- 1/4 teaspoon lemon peel
- 1-2 teaspoon castor sugar (depends on how tart the raspberries are)
- vegan butter spread
- Bring water to boil in a saucepan. Add oats, and salt and cook until most of the water is evaporated and oats are quite cooked.
- Add soy milk and mix well and cook on low flame until all liquid is absorbed and oats resemble thick.
- Lightly butter small dishes and spoon cooked oatmeal into the dishes and press lightly to firm up.
- Let cool completely. Alternately you can leave in the refrigerator overnight.
- Gently remove oatmeal from the molds.
- Lightly grease a skillet and place each rounds (or any shape you prefer) on the skillet and cook until browned. Turn over and cook the other side until browned and crisp.
- To make the sauce, add raspberries, water, sugar, and lemon peel to a sauce pan and cook on low flame for about 4 minutes. Let cool and puree. If preferred, strain the sauce to remove the seeds.
- Place oatmeal patties on a plate and spoon sauce over it and serve warm.
- Yields: 2-3 servings as a main breakfast dish.
It is summer and any fruits that are bought from the store ripe very quickly. I bought a bunch of bananas that were not ripe – the skin was literally green, but within 2 days they all ripped at the same time. I was hoping it will stay for a few more days, but I was wrong. They were too ripe to eat. So I was searching online for a good banana muffin and found this recipe. I was so glad since I also had a big box of blueberries in my refrigerator that is waiting to be finished. Immediately I jumped into this recipe. I have modified the recipe a little bit from the original one. I reduced the amount of sugar and added some almonds – I used the slivered almonds since it is easy to crush with fingers instead of chopping whole almonds. But feel free to use chopped whole almonds, pecans or walnuts. I also replaced regular milk with almond milk which turned out really good.
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 bananas mashed
- 1 egg
- ¾ cup castor sugar
- ¼ cup canola oil
- ½ almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ¼ cup chopped almonds
- Preheat oven to 400 F. Line 12 paper muffin cases to a muffin tin.
- In a large bowl sift together all purpose flour, whole wheat flour, baking powder, and salt. Set aside
- In another bowl beat egg lightly. Beat in sugar. Then add canola oil, vanilla extract, and milk and mix until well combined
- Now fold in flour mixture to the wet ingredients and mix until combined (don’t over mix, you can leave while there are small lumps)
- Add blueberries and almonds and mix until fruits and nuts are incorporated
- Spoon mixture in to the prepared muffin tin and bake for about 25-30 minutes or a tooth pick inserted in the center of a muffin comes out clean.
- Cool on wire rack.
Yields: 12 regular size muffins
Source: Adapted and slightly modified from All Recipes Banana Blueberry Muffins
I have posted a gourd recipe earlier – Bottle Gourd in Almond Sauce. But this earlier recipe was with “bottle gourd”. The one I am using for this recipe is slightly different from bottle gourd. The flesh of bottle gourd is softer and has bigger seeds. I came across this vegetable for the first time when I visited my friend’s house last summer. He took me to his garden and for my amazement these gourds can grow quite long. Believe it or not, some of them are almost my height.
He gave me one gourd which I kept in the refrigerator and when needed I cut a portion and cooked. They stay fresh in the fridge for up to a week or two. When you store them make sure they are dry and add some holes in the plastic bag you are storing. Otherwise the skin will become black. One of the dishes I cooked was “gourd in coconut tomato sauce” which became a hit in my house hold. I started cooking this dish almost every week since this dish can be consumed with either rice, roti/chapati or even freshly baked crisp bread.
I had always thought of posting this recipe but some how I missed taking the photo of the dish. So this time I promised myself to take photos so that I can post it here. For the following recipe I bought a small gourd (small compared to those from my friend’s garden).
- 1 small gourd (which yields 12 oz after peeling and removing the seeds)
- 2 teaspoons chana dhal
- 1 teaspoon urad dhal
- 4 dried red chilies
- ¼ cup unsweetened shredded coconut
- ½ cup water
- 1 tablespoon cooking oil
- ¼ teaspoon mustard seed
- 3-4 garlic cloves
- ½ inch piece ginger
- Few curry leaves
- 1 ¼ cups water
- 1 teaspoon chili powder
- 1 large ripe tomato
- Salt to taste
- Peel gourd and slit length wise in to 2 pieces. Remove pith/seeds. Chop into about one inch cubes.
- In a skillet dry roast chana dhal and urad dhal until lightly golden. Transfer to a dish. Now add dried red chilies and dry roast for about a minute (do not over roast since it will start burning and emit strong smell – which will definitely irritate nose and eyes). Let them cool to room temperature
- Add roasted dhals, red chilies, coconut, and ½ cup water and puree in to a thick sauce consistency. Set aside.
- Peel garlic and ginger and chop them into very fine pieces
- Add oil to a saucepan and add chopped garlic, ginger and mustard seed. Sauté/fry until garlic is lightly golden. Now add the curry leaves and fry for another minute
- Add chopped gourd and mix well and fry for about 2-3 minutes.
- Add the coconut dhal sauce to the saucepan with 1 ¼ cups water, chili powder, and salt. Cover and cook for about 7-8 minutes.
- Meanwhile chop tomato into big chunks
- Add chopped tomato to the saucepan and mix well. Cover and cook for another 5 minutes or until sauce thickens.
- Serve warm with rice or chapatti/roti.
Note: If you want the dish to be mild, you can omit the chili powder
Yields: 3-4 as a side dish
Source: Chelvi’s Original
Recently I have been making dishes that are vegan and this is one of those recipes I always wanted to make – pasta combined with almond milk. I will be posting another recipe with vegan Alfredo sauce. Since I didn’t have enough time, I made this dish very quick and simple. The main ingredients that gives flavor to this are the porcini mushroom and the basil flavored extra virgin olive oil.
- 4 oz pasta such as rotini, penne
- 1lb mixed mushrooms (shitake, portabella, button)
- 1 oz dried porcini mushroom
- 1 medium red onion thinly sliced
- 1 head garlic (about 10) sliced
- 1-2 tbsp olive oil
- ½ cup black olives
- 1 tbsp crushed red pepper
- 1 teaspoon dried basil
- ¼ cup almond milk
- 1 scallion sliced into one inch pieces
- 1 tbsp Basil flavored olive oil
- Salt to taste
- Cook pasta and drain and set aside
- Preheat oven to 400 F. Lightly spray oil to a cookie sheet and set aside
- Clean and slice mushrooms into thin slices
- Spread sliced mushrooms in one layer on the cookie sheet and spray with cooking oil
- Roast mushroom for about half an hour. Set aside
- While mushroom is roasting add dried porcini mushroom to warm water and let soak for about 1—15 minutes.
- Wash thoroughly and squeeze out the water
- Add olive oil to a large skillet and once hot, add onion and sauté until translucent.
- Add garlic and sauté until onion and garlic are lightly browned
- Now add porcini mushroom and roasted mushroom and mix in with the onion
- Increase heat to medium high and sauté until all water is absorbed from mushroom (if there is any)
- Add crushed red pepper, dried basil and the cooked pasta and mix well
- Reduce heat to low and add 1 tablespoon almond milk at a time until all ¼ cup is used
- Cook on low flame until almond milk is absorbed.
- Sprinkle basil flavored olive oil and sliced scallion.
- Season with salt
Yields: 2 main dishes
Source: Chelvi’s original