VEGAN APPLE WALNUT CAKE

Apple picking is so much fun with the kids. It is a good way to keep them interested in their fruits and veggies. When you bring home all the apples most will get devoured the same day. The rest are for the vegan apple walnut cake that I make with my kids. My 18 month old is the taste tester, she loves licking the batter off of apple pieces. My 4 year old helps me stir all the ingredients together. At the end of it all we have a warm apple walnut cake enjoyed with some whipped cream or vanilla ice cream. Such a treat for the whole family.

INGREDIENTS
3 Apples of choice
1 Cup Semolina
1 Cup Whole Wheat Pastry Flour
1 Cup Brown Sugar (substitute regular sugar)
1 Tsp White Vinegar
1/2 Cup Safflower Oil (Substitute Dairy free Margarine)
1 Cup Unsweetened Rice Milk
1 Tbsp Vanilla Extract
1 Tbsp Rum Extract
1/2 Cup Walnuts, chopped
1 Tbsp Baking Powder
1 Tbsp Baking Soda
1/2 Tbsp Cinnamon, powdered
1/4 Tsp Nutmeg, powdered

PROCESS
1. Preheat oven to 375. Line a cake pan with parchment/wax paper.
2. Peel and evenly slice on apple. Mix it with a little of cinnamon and sugar and line the bottom of the cake pan.
3. In a mixing bowl, peel and dice the remaining apple and mix all the ingredients together thoroughly.
4. Pour evenly over the apple slices in the cake pan.
5. Bake for 30 minutes at 375
6. Bake for another 30 minutes at 325. Baking times may vary so keep a close eye on the cake.
7.  Let it cool down once done and flip it upside down, such that the sliced apples are on top.
8. Top it off with some vanilla ice cream. Enjoy.

TIP: Pour into a muffin pan instead of a cake pan and you have individual serving for on the go.

FIERY MARINARA SAUCE

Whenever I have made this sauce, the whole home smells delectable. It is  slow cooked goodness! Growing up in the eastern side of the world has given me a pallet a little bit of spicy in everything. Once you try this you will never do any other way. I make it in huge quantities and store small serving sizes in the freezer. I can enjoy it anytime I want by defrosting it a serving at time. Perfect on pizzas, pastas, and/or dipping your garlic bread in.

INGREDIENTS
6-8 Ripe Tomatoes
1/2 Cup Onion, finely diced
3-4 Garlic Cloves
1/4 Cup Tomato Ketchup
1/2 Tbsp Sriracha Sauce
1/4 Tsp Garam Masala (Substitute Curry Powder)
1 Tbsp Olive Oil
1-2 Tbsp Brown Sugar
Crushed Black Pepper to Taste
Salt to Taste

PROCESS
1. Put tomatoes in a pot topped with water. Tomatoes should be completely submerged. Boil.
2. Once the tomato skin begins to peel, take it off the heat.
3. Drain the water, peel tomatoes and puree the rest.
4. In a pan add the olive oil. Followed by the garlic and onion.
5. Once the onions turn a bit translucent, add the ketchup, sriracha, garam masala, brown sugar, black pepper, salt, and pureed tomatoes.
6. Reduce to medium heat and let simmer for 30-45 minutes, stirring occasionally.
7. Your marinara sauce is ready once it has reduced to almost a pasty consistency.

SAFFRON GREEK YOGURT

Saffron is the most natural and flavorful food color for any food. I think it goes best in a desert or any sweet treat. The aroma is heavenly. I cant believe how flavorful it can make the yogurt taste and have medicinal qualities too. It has anti-carcinogenic, antioxidant, anti-depression, and anti-inflammatory qualities of the few known. Medicinal uses aside, I think I like it with my Greek yogurt, which is a good source of protein and calcium without too many carbs. Two healthy things make a yummy desert I say! You just need a few strands of saffron to get some amazing color and taste.

 

INGREDIENTS

4-5 Saffron strands
4 Cups Plain Greek Yogurt
2-3 Tbsp Sugar
1/4 Tsp Almond slivers (optional)
1/4 Tsp raisins (optional)
1 Tbsp Milk
1/4 Tsp Cardamom, powdered


PROCESS
1. Bring the milk to a boil in the microwave and add the saffron strands to it. Let it stand for 15 mins.
2. Mix the sugar and cardamom into the Greek yogurt.
3. Add the almonds and raisins. Mix
4. Stir the saffron milk and add to Greek yogurt.
5. Stir all the ingredients and it is ready to devour.

TIP: For a brighter color, let the saffron stay in the milk longer. Add more sugar depending on taste.

SPICED TOMATO SOUP

Getting cooler outside. 'Tis the season for sniffles. My go-to soothing soup when the whole family is having a case of the sniffles is the spiced tomato soup. Don't worry, you can control the spiced portion of it depending on what your taste buds allow. With a little white rice to go with it, it is a quick dinner too. That is if you are the lucky few who don't get the sniffles.

INGREDIENTS
3-4 Curry Leaves (optional)
1/2 Cup Onion, diced
3-4 Roma Tomatoes, finely diced
1/4 Tsp Cumin seeds
1/4 Tsp Mustard seeds
1-2 Green chillies, finely diced (optional)
3-4 Whole black pepper pieces
1//4 Tsp Turmeric
1/4 Tsp Cayenne Pepper (optional)
1 Tbsp Oil
1/2 Tsp Coconut, shredded (optional)
Cilantro for garnish

Salt to taste


PROCESS
1. In a pan add heat the oil and add the mustard seeds.
2. When you begin to hear the mustard seeds pop, add the cumin seeds, curry leaves, whole black pepper, and green chillies.
3. Add diced onion and fry until almost translucent.
4. Add all the diced tomato, turmeric, cayenne pepper, and shredded coconut.
5. Stir, cover, and let simmer on med-high flame for 15-20 minutes, garnish with cilantro, and eat.

TIP: If you boil the tomatoes, peel the skin off after, and puree, it makes for a smoother textured soup.

LEFTOVER RICE PUDDING

We had friends over last weekend for lunch. I usually just whip together some quick curried lentils that go perfectly with rice. I went a little overboard on the rice quantity, and had leftover rice that I would not like to see go waste. Not to worry, this mean we can all have some Rice Pudding! No fret desert is what I should call it. You can always make this recipe with fresh rice too.

INGREDIENTS
2 Cups leftover white rice, cooked
4 Cups Whole Milk (susbstitute 2%)
1/4 Tsp Cardamom, powdered
1/4 - 1/2 Cup Sugar (depending on how sweet you like it)
2-4 Saffron threads (optional)
2 Tbsp Pistachio, chopped
2 Tbsp Almonds, chopped
2 Tbsp Raisins
1 Tsp butter, unsalted

PROCESS
1. Make sure the rice is not clumped together. Separate it out by hand or with a fork.
2. In a pan add the unsalted butter and add the raisins, almonds, pistachios and cardamom.
3. Once the raisins look a bit plump, add the milk, rice, sugar, and saffron.
4. Once the milk comes to a boil, let it simmer on medium heat until the rice absorbs the milk.
5. Let it cool or enjoy it warm.


Tip:
Add 2 cups of milk for every 1 cup of cooked rice.
You can always leave the nuts out if you have a nut allergy.
You can always substitute regular milk for coconut milk, almond milk, etc.
       

MONGOLIAN CAULIFLOWER (manchurain)

This has been a favorite with my husband. He loves to sit with his beer while he munches on this. The part I love the most? No frying like the original recipe(s) calls for. Eliminating a majority of the fat makes it almost guilt free I say! The bonus? It is a serving of veggies! I have tried, and re-tried until I have perfected the recipe where the cauliflower turns out just right. That is, not soggy and soft or over-cooked and dry. And did I mention NO FRYING needed!! Well, all my excitement for mastering this aside, I hope you really enjoy this finger food. Do let me know how it turns out for you.

INGREDIENTS
1 Head of Cauliflower, cut into even sized florets
Cilantro for garnish
1/4 Tsp Ginger, paste
1/4 Tsp Garlic, paste

BATTER
3/4 cup all purpose flour (substitute whole wheat pastry flour)
1/2-3/4 cup water
1/4 Tsp Garlic salt (substitute garlic paste)
1/4 Tsp Cayenne pepper
Salt to taste

SAUCE
1/4-1/2 cup tomato ketchup
1 Tbsp Soy sauce
3 Tbsp Butter

PROCESS
1. Preheat oven to 450 F
2. Line a baking sheet with foil and spray non-stick cooking spray.
3. Cut the cauliflower into even sized florets, and wipe clean with a damp clean cloth.
4. In a bowl mix all the batter ingredients.
5. Dip each floret into the batter and coat it evenly and place on the baking sheet.
6. Bake at 450 for approximately 15-20 minutes (oven cooking times vary).
7. Remove when the coating begins to form a crust or harden.
8. In another bowl mix all the ingredients for the sauce.
9. With a basting brush, coat the cauliflower florets evenly with the above sauce.
10. Place back in the oven and bake until the sauce is mostly dry and the cauliflower is crisp.
11. Remove form oven and garnish with cilantro. Enjoy!


Tip: Stick a toothpick in each floret and it makes good finger food for your guests. 
You can always wok fry some onions, carrots. and cabbage to mix into the cooked cauliflower for an extra kick.