From a yummy smoothie bowl to tantalising noodles followed by a velvety mousse, treat yourself to five mind-blowing recipes that will change your perception about vegan food forever. By Nivedita Jayaram Pawar
November 1 is celebrated as the World Vegan Day, and there’s no better way to celebrate it than to keep it meat, dairy and egg-free. Here are a few recipes for you to try out. After all, it might just be the start of a new lifestyle!
1. Lemon Chickpea Quinoa Salad
Recipe by Chef Alok Verma, Executive Sous Chef, JW Marriott Mumbai Juhu
- 1 cup boiled quinoa
- 1 teaspoon garlic powder
- 1½ cups cooked chickpeas (rinsed)
- ¾ cup carrots (diced)
- ½ cup scallions (thinly sliced)
- 1 red or yellow bell pepper (diced)
- ½ cup parsley (chopped)
- Juice of one lemon
- Chilli flakes (optional)
- Mineral salt to taste
- Fresh cracked pepper to taste
- Mix all the ingredients together and toss well.
2. Oats Granola Smoothie Bowl
Recipe by Seema Jindal Jajodia, Founder, Nourish Organics
- ½ cup of frozen bananas
- ½ cup frozen pears
- ½ cup frozen pineapples
- Almond milk (as needed)
- 1 peach (chopped)
- 1 fresh banana (sliced)
- A fistful of granola
- Place all the frozen ingredients along with almond milk in a blender, and blend till an ice cream-like consistency is formed.
- Once mixed, scoop into a bowl.
- Top with granola, sliced bananas and sliced peaches.
3. Spicy Shirataki Noodles
Recipe by Chef Ritesh Tulsian, Yazu – Pan Asian Supper Club
- 200 grams konjac flour noodles
- ½ cup cabbage
- ¼ cup onions
- 2 spring onions greens
- ¼ cup mixed bell peppers
- 1 tablespoon burnt chilli oil
- 1 tablespoon Sichuan sauce
- 2 tablespoons oil
- Salt to taste
- Julienne the vegetables and set aside.
- Soak noodles in hot water. Drain the water after a few minutes.
- Heat oil in a wok and sauté all vegetables (except spring onions).
- Next, add burnt chilli oil and Sichuan sauce. Mix well.
- Add the noodles and stir fry.
- Season with salt.
- Garnish with spring onion greens and serve hot.
Recipe by Karishma Sakhrani, chef and culinary consultant
- 2 red bell peppers
- 25 grams walnuts (lightly toasted)
- 20 grams day-old bread
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses (optional)
- 1 tablespoon lemon juice
- ½ tablespoon sugar
- 1 teaspoon garlic (crushed)
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon red chilli (chopped)
- ¼ teaspoon cumin powder (roasted)
- ½ teaspoon of sea salt
- Using a wire mesh, char the bell peppers on the gas until it turns black.
- Transfer the charred peppers to a food-grade bag and seal for an hour.
- Peel the skin off, and discard the seeds and stem.
- In a dry blender, crush the walnuts coarsely and keep aside.
- Grind the bread to a fine crumb. Set aside.
- In a small blender, grind the roasted bell peppers, pomegranate molasses, lemon juice, garlic, chillies and seasoning.
- Next, pulse in the walnuts, breadcrumbs and olive oil.
- Let it chill in the refrigerator for a couple of hours.
- Garnish with olive oil and some toasted walnuts to serve.
5. Vegan Chocolate Mousse
Recipe by Chef Rollin Lasrado, city chef, Smoke House Deli
Ingredients (for mousse)
- 150 grams dark chocolate
- 2 ripe avocados
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla essence
- 3 tablespoons maple syrup
- 160 grams of coconut cream
Ingredients (for ‘honey’ comb)
- 100 grams of grain sugar
- 15-millilitre corn syrup
- 1 teaspoon baking soda
- Oil for greasing
- Place a heatproof bowl on a double boiler.
- In this, add chocolate broken into pieces. Let it melt slowly, and set aside.
- Cut the avocado in half, de-stone and scoop out the flesh into a mixer.
- Next, add in the remaining ingredients and blend to make a puree.
- Pour in the molten chocolate, and blend until smooth and creamy.
- Divide the mixture into six small bowls, and refrigerate for 30-45 minutes.
For the ‘honey’ comb
- Grease a 10-centimetre square mould with oil and keep aside.
- Mix the sugar and corn syrup in a saucepan and cook on low heat till the sugar melts, and it turns amber-golden. Do not stir.
- Next, take off heat and whip in baking soda with a wooden spoon or spatula.
- Mix until the baking soda completely dissolves but the mixture is still bubbling.
- Pour into the greased mould and leave to cool for two hours until it hardens.
- Serve the mousse chilled along with cut fruits, broken ‘honey’ comb chunks, and chocolate gratings.