Vegan Chocolate Chip Cookies

Chocolate chip cookies are a family favourite. These particular vegan chocolate chip cookies are made with just 6 ingredients, usually found in the pantry and fridge with the goodness of whole meal flour. My little helpers love to make these on cooler weekends and eat them warm out of the oven! I tried making some oat milk the last weekend and used the thick leftover delicious oat milk in these easy vegan chocolate chip cookies. The oat milk can be substituted with whatever non dairy milk you have at hand. 

Notes –

I baked the leftover  dough in the air fryer at 180° C for 12 minutes and the cookies turned out a little bit crisper and flatter as per the photo above. The cookie dough and can be rolled into logs and stored in cling wrap in the freezer for up to 3 months. The raw cookie dough is also very addictive!
Vegan Chocolate Chip Cookies

Vegan 

Wholemeal 

Nut free 

Ingredients
  • 1/2 cup Vegan Butter (I used Bio Butter), softened
  • 1.25 cups Raw Sugar
  • 1/2 cup Oat Milk
  • 1 teaspoon Vanilla Bean Paste
  • 2.5 cups Whole meal Self Raising Flour
  • 1 cup Vegan Chocolate Chips (I used Sweet William)
Instructions
  1. Line 2 large cookie sheets with baking paper and heat the oven to 175° C on a fan forced setting.

  2. In large bowl, mix softened vegan butter, raw sugar, oat milk and vanilla paste until smooth.
  3. Fold in the flour, and stir the chocolate chips gently until dough forms.
  4. Use an ice cream scoop to drop a spoonful of dough on to the prepared cookie sheets. Leave atleast 2 inches between one spoonful and the next as, these do expand a fair bit.

  5. Bake for 15 to 18 minutes or until edges are light brown and tops have set.
  6. Cool the cookies on the sheets for 5 - 7 minutes, before moving to a cooling rack. 


    Cool completely before storing in an air tight container.

Happy baking 😊

Vegan Chocolate Biscuit Cake

This Vegan Chocolate Biscuit Cake is one my favourite Mother’s Day present from the little ones. Biscuit cakes/ bars are easy for little hands to make, involving no hot ovens and lots of fun with breaking the biscuits up. As long as they clean up, they are actually allowed to make this recipe. The best part is the cake can be made up in different flavours by just varying the toppings. This recipe uses canned coconut cream, so use the can without shaking. Using just 5 ingredients, requiring just 15 minutes of preparation time and 1 hour of chilling in the fridge, this quick biscuit cake ticks a lot of boxes!

Vegan Chocolate Biscuit Cake

No baking.

 Easy recipe for little bakers.

Ingredients
  • 25 - 28 Digestive/ other Vegan Biscuits
  • 1 cup Vegan Dark Chocolate
  • 1/2 cup Coconut Cream (Only the solid cream)
  • 1/2 cup Cacao Powder
  • 1/2 cup Coconut Cream - Remaining liquid/ watery part
Instructions
  1. Break the vegan chocolate up into pieces and add the solid coconut cream part and microwave in short bursts of 30 seconds until the chocolate melts (about 2 - 4 minutes, depending on the microwave power).

  2. Mix the cacao powder and the liquid (watery) coconut cream part until smooth.
  3. Place the digestive biscuits in a zip lock bag and break into crumbs with a rolling pin.
  4. Take a deep bowl, add the biscuit crumbs and make a well in the centre.
  5. Next pour the coconut - cacao mix into the well and mix well until a dough forms.
  6. Line a springform cake tin with non stick paper (the children used an 8" tin).

  7. Flatten the biscuit dough into the pan until smooth.
  8. Pour the warm chocolate mixture over it and cool for a bit. (This is where the children are supposed to clean up their mess and the kitchen!)
  9. Use a skewer or small whisk to gently make patterns on the surface of the cooling chocolate mixture.
  10. Allow to set in the fridge for at least 1 hour. (Overnight is best as the flavours mix really well.)
  11. After refrigeration for atleast 1 hour loosen the sides of the tin with a spatula and remove the cake.
  12. Serve chilled.

Enjoy 😊

Vegan Cranberry Pistachio Shortbread

Life’s been busy with work, school holidays, school restarting, relations visiting from overseas, renovations, more renovations, a couple of art and craft projects and everything else that gets in the way of writing my blog! I have however been taking heaps of photos of edible goodies cooked by myself and others. Here’s a quick vegan shortbread recipe with pistachios and cranberries that is great to take to a potluck, or a share a plate party.

This is the first time I’ve used Bio butter which is coconut based but the finished product did not taste coconut flavoured in the least. Usually I use Nuttelex which does have a slightly distinct taste in baked goods. (THIS IS NOT A SPONSORED POST). Another variation that I think would work well is Almonds with raisins.

For a nut free version substitute the pistachio for roasted sunflower seeds or pepitas.

The dough keeps well in the fridge while tightly wrapped in cling film and I have frozen the dough in the past as it freezes well too as the water content is quite low. If using directly from the freezer remember to store in the shape of logs and increase baking time by 5 – 7 minutes as needed. The shortbread is quite rich and 1 large-ish piece is good to eat with some iced coffee on a hot summer afternoon that February brings quite often.

Vegan Shortbread

Vegan Cranberry Pistachio Shortbread

Contains gluten and nuts.

The Cranberry & Pistachio combination does look very festive and makes great packed gifts.

Ingredients
  • 2 cups Unbleached Self Raising Flour
  • 3/4 cup Icing Sugar
  • 1 cup Vegan Spread (I used Bio Butter which is coconut based)
  • 2 tablespoons Dried Cranberries, chopped
  • 1.5 tablespoons Shelled Pistachio, sliced into slivers
  • 1.5 teaspoons Vanilla Extract
Instructions
  1. Whisk the Bio butter/ vegan spread, vanilla extract and icing sugar until fluffy in a deep mixing bowl.

  2. Stir the cranberries & pistachio pieces through the flour.

  3. Fold the fruit & flour mixture into the mixing bowl gently. Knead until a soft dough forms. 

  4. Roll into logs and refrigerate the dough if not using immediately (I didn’t, I only baked them the next morning).

  5. Preheat oven to 180° Celsius and cover a flat tray with baking paper.

  6. Either cut off 2" thick rounds for round shortbread or, flatten and cut into diamond shapes as I did on the baking tray. (Use any cookie cutter as desired really!)

  7. Bake at 180° Celsius for 18 to 20 minutes on the fan forced setting.

  8. Cool the shortbread properly and store in an airtight jar until ready to serve or, gift 😊

Vegan Rainbow Cake & Sugarfree Icing

 Birthdays were taken very seriously when I was growing up. Every last bit had to be meticulously planned and organized way beforehand (at least a month!). I used to religiously count down days to my birthday and the party. Headache inducing decisions on who was going to be on the guest list, I possibly drove my poor mother to insanity! My mother insisted on baking a cake for me every single year, even the years I was away from home she would wait till I got back and made me one. I now deeply miss the cake, the love, thought and affection that went into making it. Now I make cakes for my little ones, who seem to come up with some unusual requests. This cake was supposed to be a rainbow cake with blue icing roses and also, follow the trend of undressed cakes with a light covering of some vanilla icing! Excellent for three different cakes but the birthday girl loved her cake and insisted on cutting it herself (the magic of seeing the layers I’d say). The basic cake recipe is from my vanilla cake with gel colors and natural fruit flavours mixed in. The icing is made with powdered Xylitol mixed with a dash of corn flour and Nuttelex, a vegetable shortening easily found in the shops here.

Vegan White Icing
Vegan, gluten free, nut free and sugar free. A quick icing recipe great for covering, piping and decorating cakes, cupcakes and cookies.
Priya: Priya@MasalaVegan
Ingredients
  • 4 cups Xylitol
  • 2 tablespoon Corn Flour
  • 2 teaspoon Vanilla Bean Paste
  • 1/2 cup Nuttelex
  • 2 tablespoons Non Dairy Milk
Instructions
  1. Powder the Xylitol and corn flour together until fine.

  2. In a large mixing bowl add the powdered mix, shortening, milk and vanilla bean paste.
  3. Start mixing at the lowest speed possible until the mixture comes together.
  4. Once the mixture is well mixed then increase the speed to get smooth and fluffy icing.
Recipe Notes

If the mixture seems to thick (depends on different brands of corn flour) add a bit more milk.
Use rice milk, if wanting a gluten-free, nut Free and sugar-free icing.

If you enjoyed this cake recipe, please check out my Vegan Mud Cake!

 

Quick Banana Fritters (200th Post)

Thank you my dearest readers for reading my 200th post and your encouragement!

I’ve always wanted to keep a record of all my recipes and tried blogging as a way to do that. I started off with blogger ages ago (in 2008), gave it all up because of the pressures of daily life and work. Then I discovered WordPress in 2011 and started posting on and off. Finally in 2016, I stumbled upon the fact that, I could schedule posts in advance and they would be live like clockwork, while I was still at work or, fast asleep, or even on another continent!

I’m very thankful for all the support that I have received even though I don’t always get back promptly (work in progress)! I did lose many of my followers, comments and likes when migrating from WordPress to the new website, so I’m still tracking friends old and new while, discovering wonderful food 😊

To celebrate my 200th post I bring to you one of my favorite banana desserts growing up. This was something my mum often made when I demanded something sweet instantly! Bless her heart, she not only got dinner ready in under an hour despite working  all day but also, ensured my sweet tooth was satisfied 😍 (Love you and miss you heaps Ma!)

Oh, yes back to this wonderful sugar-free, gluten-free Banana Fritter recipe and enough with my rambling already!

 

Vegan Banana Fritters

Vegan, gluten-free and sugar-free. Made with just 3 ingredients. Under 10 minutes. Tastes great warm, with cinnamon powder sifted over or, with custard or vanilla ice cream. Makes great allergy free treats for lunch boxes too.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Overripe Bananas
  • 2 tablespoon Rice Flour
  • 1 teaspoon Coconut Oil, melted
Instructions
  1. Heat a thick bottomed pan (I used my cast iron pan) with a drizzle of coconut oil.

  2. In a mixing bowl, add the peeled bananas & rice flour.

  3. Mash the bananas lightly with a spoon while mixing the rice flour in.

  4. Drop a spoonful of batter on the hot pan.

  5. Cook until golden brown and flip over to cook the other side.

  6. Drizzle some more coconut oil in between if needed (my cast iron pan really doesn't need much oil).

  7. Sprinkle with cinnamon powder if desired or, eat warm with vegan vanilla ice cream.

If  you enjoyed this quick vegan dessert, please check this luscious vegan and gluten-free Fudge recipe.

Quinoa Veggie Burger Patties (Airfryer Recipe)

Quinoa or, Keen-wah, the wonder grain and I haven’t been the best of friends. These veggie burgers, or “Tikki” in Hindi are made from leftover cooked quinoa from my weekly meal plan. Quinoa, even after all the good qualities it possesses tends to be ignored, while brown rice or flatbread are favoured with most curries around my place. The first time I ever tried make quinoa, they stayed raw after cooking on the stove top for a good 15 minutes! Not sure, what happened there… So into the bin that went!

The second time around, I bought quinoa flakes that positively tasted like soap! Even my youngest little one who usually eats everything wouldn’t look at it! Next, I decided to get quinoa flour for my baking but, that had the most prolific mould growth I’ve seen outside of my lab cultures!! This was a few months ago so, after that every time I was at the shops, I would furtively look at the quinoa varieties and look away quickly!

I like this forgiving recipe because it combines quinoa with leftover rice, flavoured with Garam Masala, veggies, garlic and onion, all favourites around here. I also added some leftover mashed potatoes and gram flour, instead of bread crumbs as a binder to keep them gluten-free. Using the Airfryer also makes, the patties a quick meal without pan frying or, having to heat up the oven.

 Quinoa Veggie Burgers

Vegan Quinoa Burgers/ Tikki

Vegan, gluten-free Quinoa croquettes, burger patties with Garam Masala, potatoes and onions.

Priya: Priya@MasalaVegan
Ingredients
  • 1 cup Cooked Quinoa (I used my trusty pressure cooker after rinsing it 7 times!)
  • 3/4 cup Leftover Cooked Rice/ Rice Flour
  • 1/2 cup Chickpea Flour/ Besan
  • 1 teaspoon Garam Masala Spice Powder
  • 1/2 medium Onion, chopped finely
  • 1/2 cup Red Capsicum, diced
  • 2 small Garlic Cloves, minced
  • 1/2 cup Boiled Potatoes, mashed
  • Salt, to taste
  • Oil, to brush on the burger patties
Instructions
  1. Toss everything into a mixing bowl and mix well.

  2. Shape the mixture into burgers and set aside on a plate.

  3. Place the burgers in the Airfryer in a single layer. Bake at 180 degrees Celsius for 15 - 18 minutes or, until golden brown and firm.

  4. Tastes great with tomato ketchup or, in a burger bun with salad.

Here’s some more information on Quinoa, its benefits and how best to cook it.

Vegan Pad Thai/ Kway Teo Pad Thai

 “Pad Thai” or, “Kway Teo Pad Thai“, a favourite street food from Thailand is one of our favourite meals. Traditionally made with fish sauce, shrimp and often with eggs and meat. My vegan Pad Thai version takes away all the animal products and retains the goodness of vegetables, making this a really healthy and quick meal to make at home with dried rice noodles along with a plethora of veggies. I have used silken tofu to mimic and replace eggs and diced firm tofu for protein in a tamarind sauce. Using bean sprouts, turnip, tomato and carrots makes a refreshing dish, other vegetables can also be used such as green onions, radish, bell pepper, etc.

 

Vegan Pad Thai

Gluten-free, nut-free wok cooked rice noodles with a variety of garnishes.

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Dried Rice Noodles
  • 2 tablespoons Oil
  • 1/2 cup Silken Tofu
  • 3/4 cup Firm Tofu, cubed
  • 1 cup Shallots
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, crushed
  • 2 cups Diced Vegetables (Carrot, Bell Pepper, Mushrooms)
  • 1 cup Bean Sprouts
  • 1 medium Tomato, deseeded and diced
  • 1 medium Cucumber, diced
  • 1 medium Avocado, cubed
  • Dried Chilli Flakes, to taste
  • Salt, to taste
For the Sauce
  • 3 - 4 tablespoons Soy Sauce
  • 2 tablespoons Tamarind Paste
  • 1 tablespoon Cider Vinegar
  • 2 - 3 tablespoons Coconut Sugar
Instructions
  1. Boil water and soak the rice noodles until soft. Drain and set aside.
  2. Airfry or bake the firm Tofu until golden brown and set aside.
  3. Heat oil in a wok, and toss in the shallots, silken tofu and vegetables until wilted (around 5 - 8 minutes).
  4. Mix the ingredients for the sauce until smooth and add to the vegetables in the wok.
  5. Toss in the drained rice noodles, bean sprouts and baked/ airfried Tofu cubes.
  6. Season with salt and chilli flakes.
  7. Garnish with avocado, tomato and cucumber pieces.

If you like this recipe, please check out my Vegan Fried Quinoa recipe too! 

 

 

Vegan Mujadarra (Middle Eastern Rice with Brown Lentils)

I’ve been on a sweet/ dessert roll for the past few weeks and realised that I hadn’t posted any savoury recipes. This  Middle Eastern “Mujadarra/ Mujadara” is the perfect food for a quick Autumn week night. Fragrant brown Basmati rice enveloping spicy lentils flavoured with caramelised onions and cumin seeds are the perfect way to keep tummies filled! As we change seasons, my weekends are busy as, I to try to do a pantry + fridge + freezer stock take and use up whatever I find. This “Mujadarra” recipe, came by with my finding some cans of brown lentils and leftover cooked brown Basmati in the fridge. I had everything else in my pantry including the oil and spices, making this one of my quickest recipes, ready under 30 minutes. If using dried lentils, then they need to be cleaned, soaked, rinsed and cooked until al-dente before adding to this recipe. The rice also needs par-cooking before adding to the recipe, increasing the amount of water required along with the time.

Vegan Mujadarra/ Mujadara

Gluten-free, Vegan and full of lentil goodness. A quick recipe ready under half an hour, when using cooked brown Basmati rice and canned lentils.

Priya: Priya@MasalaVegan
Ingredients
  • 2 cups Brown Basmati Rice, cooked
  • 1 can Whole Brown Lentils, drained and rinsed
  • 1 large Brown Onion, sliced
  • 2 tablespoons Oil
  • 2 cups Warm Water
  • 2 teaspoons Cumin Seeds, roasted and powdered
  • Salt, to taste
  • 2 tablespoons Greens, chopped (Optional for garnishing)
Instructions
  1. In a deep pot, add the oil and onions. Cook on slow heat until the onions start to caramelise.  Add a tablespoon of water if the onions start to stick to the bottom of the pan.

  2. Add the cumin seed powder and mix well.

  3. Mix in the lentils and add 1/2 a cup of water. Cook until the mixture starts to thicken.

  4. Toss in the cooked rice on top of the lentils and drizzle water down the side and cover. Cook until the water dries up.

  5. Serve hot garnished with chopped greens, if desired.

If you liked this recipe, please check out my Vegan Fatteh Hoummus recipe here.

Fig & Cardamom Jam (Sugarfree & 3 Ingredients)

Summer has quickly transitioned into Autumn but, there still a lot of summery fruits in the market. Next to mangoes, fresh figs are a family favourite. We seem to eat large quantities of most fruits though. I was looking at a couple of slightly bruised looking figs that were marked down and decided to try making some jam using Xylitol, like I did with the strawberries. Fig and green cardamom is definitely a match made in flavour heaven. This jam tastes great on pancakes, scones, as a topping for porridge and also, in the Tofutti cheese sandwiches. Now my jam never lasts for more than a few weeks in the fridge, because my younger one has the tendency to dig into jars with a spoon, particularly into jars that contain sweet things!

Vegan Sugarfree Fig & Cardamom Jam

Vegan, glutenfree, sugar-free and allergy friendly jam without pectin, or other additives. Made with just 3 ingredients!

Priya: Priya
Ingredients
  • 2 cups Fresh Figs, quartered
  • 3/4 cup Xylitol
  • 4 - 5 Green Cardamom Pods
Instructions
  1. Separate the seeds from the cardamom pods and powder finely. Save the green husks.

  2. In a deep saucepan, add the figs, cardamom husks and Xylitol. Crush the figs and mix the xylitol in.
  3. Bring to a rolling boil and stir with a heavy wooden spoon until the xylitol dissolves.
  4. Reduce heat to the lowest setting and cook until the mixture thickens and looks lumpy.

  5. Take off the heat and mix in the powdered cardamom seeds.
  6. I wanted the fruit lumps to show so did not blend the jam. Pass through a blender for a smoother jam.

Pour into sterilised glass jars when still warm and cool well before clipping the lid on.

I stored the strawberry jam in the fridge where it lasted for a grand total of 10 days but, should be fine for a couple of weeks! 

This happy jam recipe is going off to Healthy Vegan Fridays, Saucy Saturdays & the Bloggers Pit Stop!

Vegan Gram Flour & Coconut Fudge (Besan Burfee, Sugarfree)

The Indian calendar follows the luni- solar cycle and starts and finishes differently as opposed to the standard 31st of December and 1st of January. The “Hindu” new year in 2017 falls on the 29th of March. Houses are cleaned and freshened up with a variety of fresh flowers and leaves. Intricate decorations made of rice flour and/ or colored sand are set on flowers. Growing up, my mother used to install a brass pot atop a stick covered with brightly colored cloth as a symbol of victory of good over evil called “Gudi”, pronounced as goody. Flowers and mango leaves are used to decorate the Gudi And, all kinds of sweet and savoury delicacies are made. Commonly made recipes include Chakli, Puran Poli (flatbread stuffed with sweetened lentils) and delicious fudge bars, called “Burfee”.

Vegan Gram Flour & Coconut Fudge (Besan Burfee)

Gluten-free and Sugar-free, this fudge is full of coconut goodness.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Besan
  • 1 cup Desiccated Coconut
  • 2/3 cup Xylitol
  • 1/4 cup Water
  • 1/3 cup Coconut Oil
  • 1 teaspoon Green Cardamom Seeds, powdered
Instructions
  1. Line a flat tray with nonstick paper and set aside.

  2. In a deep saucepan melt the coconut oil and add the Gram flour. Roast until golden and the raw smell disappears. Remove from saucepan and set aside in a plate to cool.
  3. Roast the desiccated coconut next, on low heat until lightly browned. Remove from saucepan and mix with the roasted Gram flour.
  4. Mix the xylitol and water in the saucepan and cook until the syrup looks bubbly and thickens.
  5. Take off the heat and fold in the gram flour - coconut mixture.
  6. Toss in the cardamom powder and mix well. 
  7. Transfer this mixture evenly into the prepared tray. Tap the tray on a sturdy surface to remove any airgaps and smoothen the top.
  8. Score the fudge in diamond shaped pieces after cooling for 10 - 15 minutes.