Eggless Spicy Banana Bread

Eggless Spicy Banana  Bread

Ingredients:

Butter (1 stick or 8 Tbs)

Salt  (1 Pinch)

Sugar (1 Cup)

Baking Powder (1 Tsp)

Allspice (1/4 Tsp)

Vanilla (1 Tsp)

Powdered Cinnamon  (1 Tsp)

Overripe Mashed bananas (2 or 3)

All purpose flour (1.5 Cups)

Optional Ingredients:

Almond flour  (1/4 Cup)

Walnuts  (1/4 Cup)   

Almond Essence  (1/4 Tsp)

Ground Pepper or Red  Chili Pepper  ( 1/2  Pinch)

  

Procedure:

Preheat oven to 350 .Melt butter. Meanwhile grease an oven safe bread pan with some butter. In a mixing bowl, add all the ingredients (except the flour) and with a fork or spatula blend all the ingredients. Add flour to the mixture and fold the batter. Transfer it to the pan and lightly tap the the pan so the batter is evenly spread in the pan. Bake for 45-50 minutes.
When done, remove from oven and cool on a wire shelf  slide it out of your pan and cut slices and serve your Eggless Spicy Banana Bread 

Notes: 

Almond Flour makes the bread fluffier And renders a mild nutty flavor to the bread. It can be cut into thin slices or into squares as pictured here.

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Crunchy Curried Chickpea Bowls

***Recipe coming soon ...***

Veggie Bibimbap Rice Bowls

Veggie Bibimbap Rice Bowls

Ingredients:

 ( for 4 servings) 

Vegetable oil (2 Tbs) 

Butter (2 Tbs) 

Salt , Pepper

Sugar (2 Tbs)

Scallions (2)

 Jasmine Rice ( 1.5 Cup)

Ginger (2 Thumbs)

White WineVinegar (5 Tsp)

Sesame Oil (2 Tbs)

Soy Sauce (4 Tbs)

Sriracha (2 Tsp) 

Eggs (4)

Important Vegetables : Carrots (4-6 Oz)

 *Other vegetables :   Zucchini (1)

Cauliflower (1 cup florets) 

Beetroot (1/4) 

Snap Peas ( 10) 

Green Peas (1/4 cup) 

Corn (1/8 cup)

* you can use all or any combination from “Other Vegetables”  

Procedure:

Wash and dry all produce. Trim and thinly slice scallions separating greens from the whites . Using a peeler, shave carrots lengthwise into ribbons . If using beetroots do that with the beets as well. Peel and grate ginger.  Cut other vegetables into 1”  pieces.

Melt 2 Tbs butter in a small pot over medium high heat add ginger and cook stirring until fragrant ( 30 seconds) .stir in rice , 2.25 cups water and a pinch of salt . Bring your a boil then cover and reduce to low simmer and cook until rice is tender (15 minutes) . When rice is done fluff rice with a fork and season with salt and pepper.

Meanwhile in a small bowl combine scallion whites , vinegar and a pinch of salt . Set aside to marinate . 

For SAUCE : In seperate small bowl combine sesame oil , soy sauce , 2 Tbs sugar and upto 1 tsp sriracha

Heat a drizzle of oil in a large pan over medium high heat add carrot and season with salt and pepper. Cook stirring until just tender (3-4 mins) . Transfer to a medium bowl. Repeat with beets if you are using beets .  Add all other vegetables with a drizzle of oil and cook stirring until tender (5-6 mins) . Add a little bit of salt and pepper. Transfer to the bowl with carrots . Season with salt ( as per taste) and a liberal dose of pepper. Wipe out pan . Heat 1 tbs of oil. Once hot , crack egg into pan and cover. Cook until whites are set but yolks are still runny (3-4 minutes) . Season with salt. 

Divide rice between bowls . Arrange vegetables on top . Top each bowl with a fried egg and pickled scallion whites ( draining vinegar out first) . Drizzle with sauce . Sprinkle with scallion greens and serve. 

Notes: 

Eggs can be substituted for 1/4” thin slices of Tofu or Cottage Cheese (Paneer)

Balsamic Tomato and Zucchini Risotto

Balsamic Tomato and Zucchini Risotto

Ingredients:

Vegetable oil (1 Tsp) 

Butter (1 Tbs) 

Salt , Pepper

Veggie stock Concentrate (2 Tbs)

Scallions (2)

Tuscan Heat Spice (1 Tbs) 

Grape Tomatoes (4 Oz)

Zucchini (1) 

Basil oil (5 Tsp)

Balsamic Vinegar ( 2.5 Tsp)

Parmesan Cheese (1/4 Cup) 

Arborio Rice ( 1 Cup) 

Procedure:

In a medium pot combine 4 cups of water and veggie stock concentrate .  Bring to a boil and then reduce to a simmer. Meanwhile , trim and thinly sliced scallions , separating whites from greens.  Halve Tomatoes. Trim and dice Zucchini into 1/2 inch pieces. 

Heat a drizzle of oil in a large pan over medium heat , add scallion whites and cook until softened     (approx 1 minute) . Add rice and T Tsp of Tuscan Heat spice . Stir until rice is translucent ( approx 2 minutes). Add 1/2 cup stock and stir until liquid is mostly absorbed. Repeat with remaining stock adding 1/2 cup at a time until rice is al dente and mixture is creamy ( approx 25-30 minutes) . 

In a large pan heat a drizzle / 1 Tsp of Basil oil over medium- high heat. Add Zucchini and the remaining Tuscan heat spice. Cook stirring, until tender and lightly browned (approx. 4-6 minutes). Add tomatoes and Balsamic Vinegar to pan with zucchini.  Cook stirring until tomatoes have softened  ( approx. 2-3 minutes ). Season with salt & pepper. Turn off heat .

Once Risotto is done, stir in 1 Tbs Butter and half the Parmesan. season with salt and peeper .

Serve Risotto in bowl. Top with veggies , scallion greens , and remaining Parmesan. Drizzle with basil oil to taste and serve.