Chickpea Salad with Vegan Mayonnaise

This is not only an ideal summer recipe, it's a great alternative for those who cannot or choose not to eat eggs but once enjoyed egg salad. That was why I was originally going to name this recipe "mock egg" salad. I've been a vegetarian for about 23 years now and recently I've been gravitating toward vegan meals for the most part because I find dairy-free meals easier on my digestive system. And the twists on traditional classics that I've been making have been turning out so well, I don't miss the dairy at all really, except for an occasional craving for cheese and yogurt.

Mayonnaise dressed salads are something that have been transformed into dairy-free versions with wonderful results in my kitchen. After successfully creating a creamy vegan coleslaw dressed with avocado and soon a take on my classic Caesar salad, I figured this chickpea salad was quick and easy to make up, and it is packed full of protein and fiber besides.

My creamy mayo included nutty cashews, some tart flavors from vinegar and mustard, sourness from lemon juice, and cheesiness from nutritional yeast. Adding some chopped uncooked vegetables to the salad add pleasantly crunchy textures and of course extra nutrition too.

This salad can be enjoyed in any number of ways. I served it with some rusks, but consider serving the salad as a filling for a wrap, turn it into sandwich with toasted bread or crusty bread, wrap it up in lettuce leaves, or just enjoy by the spoonful. It is portable too, making it a good choice for potlucks. If you enjoy eating outdoors or going on picnic outings or camping trips, this would be a good choice because it won't spoil in the heat, especially if kept in a cooler.

Chickpea Salad with Vegan Mayonnaise

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on August 14, 2015 Creamy, nourishing and tasty chickpea and pea salad with fresh crunchy chopped vegetables dressed with a vegan cashew-based mayonnaise — a perfect vegan alternative to egg salads, and a delicious summer meal served in wraps or sandwiches or as a salad Print this recipe Salad: 2/3 cup dried chickpeas (2 cups cooked) 1 cup fresh or frozen green peas, blanched 2 celery stalks, diced 1 small red onion, diced 2 dill pickles, finely chopped 1 small red bell pepper, seeded and finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 clove garlic, minced 1 1/2 teaspoons dried dill (4 tablespoons fresh) fresh cracked black pepper to taste Vegan mayonnaise: 1 1/4 cup raw cashews 1/2 cup almond or hemp milk, or more as needed 1 tablespoon olive oil, or more as needed 1 teaspoon apple cider vinegar juice from 1 small lemon (2 tablespoons) 2 teaspoons Dijon mustard 1 teaspoon coconut or brown sugar 1 heaping tablespoon nutritional yeast 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a large bowl. Stir in the green peas and roughly mash most of the mixture with a potato masher. Meanwhile, soak the cashews in hot water for 2 hours. Drain and set aside. Stir the celery, red onion, dill pickle, red pepper, jalapeños, garlic and dill into the chickpea mixture. To make the mayonnaise, combine the cashews, almond or hemp milk, 1 tablespoon of olive oil, cider vinegar, lemon juice, mustard, sugar, nutritional yeast and salt in a food processor or blender and blend until combined. You want a fairly thick mixture, but add another tablespoon of olive oil and more almond milk if the mixture is too thick. Stir the mayonnaise into the salad until everything is well combined. Add some black pepper, stir, and adjust seasoning to taste. Serve chilled or at room temperate on rusks or crackers, or wrap in tortillas or lettuce leaves, or use as a filling for a sandwich. Makes about 3 cups or 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays weekly event and My Legume Love Affair, a monthly event started by lovely Susan, now administered by me and kindly hosted this month by Shaheen.

Other chickpea salads to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing
Chickpea and Fresh Ginger Salad

Dabeli Recipe-Kacchi Dabeli-Gujarati Snack Recipes

Dabeli or Kutchi dabeli or Kacchi dabeli is  one of the most popular snack recipes of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with dabeli masala powder, and putting the mixture between pav (burger bun) greased with chutneys made from tamarind, dates, garlic, red chillies, etc.It is garnished with pomegranate and roasted peanuts ( Source:Wiki).Dabeli is also a very popular street food of Mumbai,Maharashtra. I had some burger buns lying in my pantry for long time.Actually I bought them to make Aloo tikki burger but I couldn’t do it.So I was looking for some recipes that uses burger buns to finish them off.I came across this most popular Street food Dabeli recipe in this blog.She had explained it so well including the making of dabeli masala powder recipe, Red chutney/lasun chutney(Garlic chutney) and potato masala with stepwise pictures.Luckily I had all the ingredients available in hand.I just followed her recipe to the T and made tamarind chutney alone on my own as it was missing in her post.I made it for our dinner yesterday & It was awesome.Though it’s a time consuming process,I was happy and satisfied that I tried a good chaat recipe after a long time.Lets see how to make this popular Kacchi dabeli recipe at home !

Check out my Mumbai Pav Sandwich , Pav bhaji  and Vada Pav recipes too !

Dabeli Recipe/Kacchi dabeli

Dabeli/Kacchi dabeli recipe - Most popular Gujarati snack using burger buns

Cuisine: North Indian

Category: Chaat Recipes

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

INGREDIENTS

Burger buns or Pav buns - 6 nos For potato masala Boiled potatoes - 2 nos ( big) Big onion - 1 no Tomato - 1 no **Dabeli masala powder - 1 tbsp Coriander leaves - to garnish Salt & water - as needed Lemon juice - few drops Grated coconut – 2 tbsp ( to garnish) Dabeli masala powder Dhania/Coriander seeds - 2 tbsp Cumin seeds/Jeera - 1 tbsp Red chillies - 4 nos Cloves - 4 nos Cinnamon - 2 inch For peanut mix Roasted peanuts - 1/2 cup Red chilli powder - 1 tsp Asafetida/Hing - a big pinch Salt - as needed For red chutney/Garlic chutney Garlic - 15 cloves Red chillies - 4 nos ( soak in water Lemon juice - as needed Water - little Salt - as required For Sweet chutney/Tamarind chutney Tamarind - Big gooseberry size Dates - 4 nos Red chilli powder - 1/2 tsp Cumin powder - 1/2 tsp Salt - as needed Water - little To garnish Pomegranate seeds - a handful Sev/Omapodi - as needed

METHOD

Soak the red chillies in little water for grinding red chutney.Soak tamarind and dates together in some water for sweet chutney.Wash and pressure cook the potatoes.In the mean time,dry roast all the ingredients given under “Dabeli masala powder”.Roast them until you get a nice aroma of dhania and other spices.Grind them to a powder & keep apart. Roast the peanuts,remove the skin.Heat little oil and add the roasted peanuts.Add red chilli powder,hing and salt(I roasted my peanuts in microwave for 3 minutes in high power(800W) and proceeded in the kadai). Chop onion and tomato. Heat oil in a kadai and add the onions.Saute until transparent.Then add tomatoes and saute until it becomes mushy.Add the dabeli masala powder,salt and turmeric powder.Saute them and lastly add the mashed potatoes.Mix well and add little water if u feel the mixture is too dry.Let it become a dough like thing.Sprinkle some lemon juice and garnish with coriander leaves.Remove them in a plate.Add some grated coconut over the potato masala and sprinkle some pomegranate seeds & roasted peanut mix. Now make the red chutney by grinding garlic,soaked red chillies,salt & lemon juice.Grind it to a smooth paste adding little water.Remove in a bowl. Grind the soaked dates,tamarind along with red chilli powder,cumin powder and salt to a smooth paste.Remove in a bowl. Take a burger bun and cut into two.Toast them in a tawa adding butter or oil.Apply garlic chutney on one side and sweet chutney on the other side.Spread the potato masala over the sweet chutney.Garnish with roasted peanuts,pomegranate seeds and sev.Close the bun and serve ! Enjoy !

Note

Add more red chillies to garlic chutney if you want spicy ones. Adjust the quantity of chilli powder,dates & tamarind as per your taste.Add more dates if  want sweet taste. Do not skip pomegranate seeds.It gives a crunchy taste while eating.

Try this popular street food at home and enjoy !

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Shahi Paneer Recipe-Paneer Recipes

Shahi paneer is one of the classic Paneer recipes that is served as a side dish for Naan , Kulcha and roti/chapathi. Recently I tasted shahi paneer masala in a restaurant.It was so creamy,rich,mildly spiced and sweetish too.I loved it very much with butter naan and got tempted to try at home.The one I had in restaurant was pale orange in color.So I was looking for a recipe that matches the same.I found Dassana’s recipe was close to the ones I searched.I made small changes as per my family’s taste buds.It came out perfect as I wished.Sendhil & Raksha loved it too.We all relished it with soft chapathi.This gravy can be done with easily available ingredients.Lets see how to make this mildly spiced & creamy Shahi Paneer Masala gravy recipe.

Shahi Paneer Recipe

Shahi paneer recipe - Yummy Side dish for Naan,Kulcha and roti

Cuisine: North Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer - 100 gms Salt & water -- as needed Kasoori methi - a big pinch Fresh cream - 2 tbsp Fresh yogurt/curd – 1/4 cup (whisked) To boil & cook Big onion - 2 nos Ginger- 2 inch piece Garlic - 7-8 cloves Cashewnuts - 5nos Badam- 3 nos Melon seeds - 1 tsp (optional) To temper Refined cooking oil or Butter - 1.5 tbsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Bayleaf - 1 no Red chilli powder - 3/4 tsp Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Sugar - 1/4 tsp

METHOD

Take some water in a bowl and add the chopped onions,ginger,garlic,cashews and badam.Boil well and allow it to cook for 10 minutes till onions cooked nicely.Drain the excess water in a bowl.This is called stock.Grind the onion mixture to a smooth paste adding little water. Cut the paneer into small cubes and put it in the stock. Heat oil in a kadai and saute the whole spices. Add the ground onion paste and mix well till it starts to thicken.Add red chilli powder,dhania powder and garam masala powder.Mix well and let the raw smell goes off.Lastly add the whisked curd and some stock.Mix well & let it boil in slow flame for 10-12 minutes.You will get a nice aroma. Once the gravy thickens add little more stock and bring it to your desired thickness.Add fresh cream,crushed kasoori methi and soaked paneer.Mix well and switch off the flame.This gravy thickens as time proceeds.So add water or stock accordingly. Enjoy with roti,kulcha or naan !

Note

Add more chilli powder & garam masala powder based on your taste Adding melon seeds is optional.

Enjoy this creamy gravy with roti,naan or kulcha

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KFC Veg Rice Bowlz Recipe-Sunday Lunch Recipes Series 26

As I had mentioned in my KFC Veg strips recipe post,my daughter Raksha is a big fan of KFC recipes.After trying veg strips recipe successfully,my next target was KFC’s Veg Rice bowlz.Rice bowlz is nothing but Indian style Layered biryani made with flavored rice & gravy.I was looking for a copycat recipe & I found it here. I tried it twice by making small changes.It came out really well and tasted close to the KFC ones ( not 100%).Yesterday I made rice bowls along with KFC Veg strips,French fries and Veggie burger recipes for our Sunday special lunch.Raksha and Sendhil enjoyed it a lot.I felt very happy that I was able to make Restaurant style Lunch menu at home.Friends do try this recipe if you love KFC stuffs.I am sure you will make it more often in your kitchen.Lets see how to make the most popular KFC Veg Rice Bowlz Recipe wit stepwise pictures in my Sunday Lunch Recipe series 26.

Updated (12-8-2015 ):  Luckily i had a kitchen tour in KFC this afternon with my school moms friends.I got the chance to see the making of zinger burger patties & rice bowls.I have shared those points in the method section in a bracket.So the stepwise recipes and the points mentioned have some slight variations.Soon i will try to match the pics with method.

KFC veg rice bowls recipe

KFC style Veg Rice Bowlz recipe with stepwise pictures

Cuisine: Indian

Category: Lunch Menu

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup Cooking oil - 1 tsp Salt - as needed Water - 6 cups Cloves - 4 nos Green cardamom - 2 nos For gravy Cooking oil - 2 tbsp Green cardamom - 1 no Cloves – 2 nos Big onion - 1 no Tomatoes - 2 no Ginger & Garlic Paste – 1 tbsp or Garlic - 10 cloves,Ginger - 2 inch piece Green chillies - 1 -2 nos Red chilli powder - 3/4 tsp Turmeric powder - 1/4 tsp Coriander powder – 1.25 tsp Garam masala powder - 1/4 tsp Salt& water - as needed  Yellow food color - 2 pinches To saute in oil Green capsicum - 2 tbsp ( chopped into small pieces) Green chilli - 1 no ( finely chopped)

METHOD

Wash and soak the basmati rice for 30 minutes.In the mean time,pressure cook potato along with other vegetables for making veg strips.Make the dough for Veg strips and keep aside.Deep fry before serving.Chop the capsicum into small pieces. For gravy,slice the onions and saute in 2 tsp of oil. Grind it along with chopped tomato,g&g paste and green chillies.Add little water & grind it to a smooth paste. Boil water in a bowl adding cloves,cardamom and salt.When it comes to roll boil,add washed & soaked rice.Let it boil in medium flame for 5-7 minutes.Remove the rice along with spices & drain the excess water.Cool down the rice by spreading in a plate.Sprinkle yellow food color diluted in little water all over the rice and mix them slightly.White & yellow rice should be visible. Saute the capsicum pieces & green chillies in little oil.Put them in the rice.Mix well & set aside. Heat oil in a kadai and add the cloves & cardamom. Add the ground tomato puree and saute well adding the required salt.Add red chilli powder,dhania powder & garam masala powder.Saute till the raw smell vanishes and the mixture becomes thick.Add 3/4cup of water,cover the kadai and boil till oil floats on top.Remove in a bowl. Now take a microwave safe bowl.Add 1/2 tbsp of oil and layer the rice( In KFC they put 100 gms of  rice in the bowl,70 gms of gravy on top and again 85 gms of  rice as the last layer).Put some gravy and again layer it with rice.Microwave in high power for 2 minutes.Serve in a bowl by keeping 2 pieces of Veg strips on top. Enjoy !

Note

Adjust the quantity of Red chilli powder as per your preference. You can prepare the dough for veg strips in advance and deep fry them at the time of serving.

Enjoy KFC style lunch menu Veg rice bowlz,French fries at home !

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Raw Peanut Butter Fudge

Raw protein treats are the perfect grab-and-go way to start a busy morning — especially for my husband who often has to fly out of the house on the way to work. Loaded with raw unprocessed natural protein sources, a few bites go a long way and help start the day with energy. And because they're raw, they're easy to make — the most laborious part is cleaning up afterwards.

Fudge may not sound like a healthy treat, but this combination of natural peanut butter and coconut oil sweetened with pure maple syrup and raw honey whizzed up in a food processor and cooled in a pan is just that — guilt-free nourishment and a creamy, fudgy delight besides. The addition of cocoa makes these a peanut butter and chocolaty treat. These are especially a treat in the hot summer months when they can be stored in the freezer and pulled out for a fast, cooling and wholesome bite.

Note: If you are a vegan who refrains from honey, simply omit it and use more maple syrup in this recipe.

Raw Peanut Butter Fudge

Recipe by Lisa Turner Published on August 8, 2015 Raw creamy and guilt-free peanut butter and cocoa freezer fudge made with pure natural ingredients Print this recipe Ingredients: 1/4 cup raw honey 1 cup coconut oil, melted 1/2 cup cocoa powder 1 1/2 teaspoons vanilla 4 cups natural peanut butter 3/4 cup pure maple syrup Instructions: Line a 8 × 8 inch baking pan with parchment paper. In a small bowl, whisk together the honey, 1/4 cup of the melted coconut oil, cocoa powder and vanilla. In a large bowl, combine the peanut butter, maple syrup, and remaining 3/4 cup of melted coconut oil. Stir until well combined. Swirl in the cocoa mixture. Transfer to the prepared pan and spread evenly. Freeze until firm, about 3 to 4 hours or overnight. When firm, lift the fudge out of the pan using the ends of the parchment paper, and set onto a cutting board. Let the fudge soften for about 10 to 15 minutes and then cut into small squares using a sharp knife. Transfer to a container and store in the fridge or freezer. My preference is to store the fudge in the freezer during the summer months because they soften rather quickly once removed from cold storage. Makes 16 to 20 squares

More healthy peanut butter treats to enjoy from Lisa's Kitchen:
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Truffles
Raw Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

My Legume Love Affair #85 - July 2015

Jagruti kindly offered to host MLLA for July. Sadly, sometimes life throws us rocks and unfortunately she is unable to complete the roundup. I am doing so on her behalf. Best wishes to her and her family.

We have six submissions this month. Thank you to everyone who contributed this time around. Without your continued support, we wouldn't be at #85 going on #86 this month. Thanks to dearest Susan for starting MLLA. Legumes are important part of my diet and especially beneficial for vegetarians and vegans. This event began in 2008 and I've been the administrator since 2013. A special thank you also to our guests hosts. Please note that I am looking for hosts for 2016. If you are interested, please email me or leave a comment.

Now onto the submissions.

Chickpea Chips

from Jen of Chardonnay and Samphire. These crispy delights are on my list of things to make soon. The best thing is that you can make the batter up a head of time and freeze it until it's time to fry up or bake this scrumptious snack.

BBQ Lentil Sandwich

courtesy of Janet of The Taste Space. This is a fine way to initiate a new grill and a different take on veggie burgers. Seasoned lentils and vegetables loaded on a bun topped with coleslaw is a mighty fine summer meal indeed.

Red Lentil and Cauliflower Tomato Pulao

from Lisa's Kitchen. I cooked up this colorful and nourishing lentil and rice dish with tangy tomatoes and fresh tender cauliflower seasoned with Indian spices. One-pot meals are always a good choice when there is little time or inclination to cook and this dish certainly was satisfying and a treat for the tastebuds.

Yellow Lentil Crêpes

courtesy of Sadhna of Herbs, Spices and Tradition. This gorgeous crêpe was featured in a magazine and a photographer even visited Sadhna's home to document the process. I'm a big fan of Indian-style crêpes and this one also happens to be loaded with plenty of vegetables and served with homemade chutney and ketchup.

Berbere Lentils with Sweet Potatoes and Chickpeas

offered up by Shaheen of Allotment2Kitchen. Berbere is probably one of my new favorite spice blends as I have lately been exploring Ethiopian cuisine, and this dish is something I surely want to try. The lentil stew is filled out with potatoes and chickpeas and served up with rice. This balanced meal is warming and inviting.

Black Bean and Cornmeal Patties

from Emily of Cooking for Kishore. I adore little bites, especially when legumes are the focal point. Add some cornmeal, hot sauce and herbs and you are set. Served with Spicy Sour Cream (Spicy Crema), this is a wonderful and satisfying summer meal that I would enjoy anytime of year.

And the concludes the July 2015 roundup. Short but sweet. Shaheen is hosting the August 2015 edition of MLLA. Be sure to share a favorite legume recipe to be included in the roundup.