Spinach Saag

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner | Vegan - (0 Comments)

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This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!

INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.

DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!

Nutrition Analysis:
6 Servings (about 1 cup per person)
Calories Per Serving: 113.2
Total Fat: 8g
Sat Fat: 1.6g
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 445.2mg
Potassium: 479.2mg
Total Carbohydrates: 8.5g
Dietary Fiber: 2.5g
Sugars: 0.7g
Protein: 2.9g
Vitamin A: 113.3%
Vitamin B6: 4.5%
Vitamin C: 38.9%
Calcium: 8.3%
Copper: 3.1%
Folate: 38%
Iron: 13.5%
Manganese: 33.1%
Riboflavin: 8.5%

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Rating: 5.0/5 (2 votes cast)

Mushroom and Onion Bulgar Casserole

November 26th, 2012 | Posted by Milana in Sides | Vegan - (0 Comments)

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INGREDIENTS:

1 cup dry cracked Bulgar Wheat

1/4 tsp salt

1/4 cup chopped onion

2 tbsp Avocado oil

2 cups water

1 Tbsp Mrs. Dash Original Seasoning Blend

10 button mushrooms chopped (stems removed)

DIRECTIONS:

Heat oven to 350F. Place Bulgar and salt in 1 qt casserole dish. Saute onion and mushrooms in 2 tbsp of oil until tender, about 6 min. Add water to skillet and stir in 1 Tbsp Mrs. Dash Original Seasoning. Combine with Bulgar wheat in casserole dish. Cover and bake 30-40 min or until Bulgar is tender. Serves 6.

Amount Per Serving
  Calories 317.9
  Total Fat 7.1 g
  Saturated Fat 1.4 g
  Polyunsaturated Fat 0.9 g
  Monounsaturated Fat 3.4 g
  Cholesterol 16.7 mg
  Sodium 262.6 mg
  Potassium 385.2 mg
  Total Carbohydrate 52.3 g
  Dietary Fiber 6.4 g
  Sugars 16.0 g
  Protein 12.4 g

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Rating: 5.0/5 (2 votes cast)

Chocolate Molten Lava Cake

December 28th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

  I don’t know how long I’ve been wanting to use Nutella in my baking, it was hard to make a decision and I have finally found the ideal match! After trying to modify the original recipe I admit I was hesitant thinking the end result would be complete failure and to my surprise it was great success after all!  This is a divine dessert for a dinner party! Your guests will think you spent hours making these but it actually takes no longer than 15 min+ baking time. The original recipe was about 500 calories per serving and thanx to my modifications I can now proudly say each serving is 364 calories Isn’t that amazing!?!? But regardless this is still a rare indulgence due to it’s high fat and cholesterol content!  Hope you guys enjoy making these as much I do and I would love to read your feedback!……. I got the original recipe from a great blog www.ireallylikefood.com

INGREDIENTS:

4 oz Enjoy Life semi sweet or dark chocolate chips

3 Tbsp vegan butter or shortening

1/4 cup avocado oil

2 Large Eggs, room temperature

1/3 cup evaporated cane or coconut sugar

1/4 cup cake flour

4 Tbsp Dairy Free Nicciolata

cooking spray for ramekins

DIRECTIONS:

  1. Melt chocolate, oil and butter in microwave, in thirty second intervals and stirring in between until it is completely melted and mixed.
  2. In a medium mixing bowl, whisk the eggs, and sugar until light and fluffy.
  3. Add chocolate mixture gradually into the eggs. Add flour and mix until incorporated.
  4. Grease 6 cupcake/muffin molds with cooking spray. Fill each about 3/4 full with batter. Then put 2 teaspoons of nicciolata in the middle of each.
  5. Bake in a pre-heated oven at 350 degrees F for about 10-12 minutes. The cake should be cooked on the sides but still gooey in the center.
  6. Remove cakes carefully and turn upside down onto plate. You may need to use a knife gently along the sides of the muffin molds. Serve while warm. Garnish with powdered sugar and berries! Enjoy!
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Rating: 5.0/5 (4 votes cast)

Vegan Chocolate Cupcakes

November 29th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

These are the most decadent, moist cupcakes I have ever made without the use of eggs, milk, or butter! Definitely a keeper! Originally I got this recipe from cooks.com I altered it slightly for nutritional purposes. I hope you guys enjoy these as much as my family, friends and I do.

INGREDIENTS:

1 cup all purpose flour

1/2 cups whole wheat pastry flour
1/2 cup cane or coconut sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder or dutch process cocoa
1/4 cup avocado oil

1/4 cup all natural unsweetened applesauce

1 cup water
1 teaspoon white vinegar

1 tsp pure vanilla extract

DIRECTIONS:

Mix all of the ingredients well until combined. It should be brown and smooth. Free of lumps. Bake at 350°F for 18-20 minutes. Cupcakes will turn out moist and delicious. After they cool down you may use any favorite frosting to top them or eat them as is!  I used 1 tsp of Dairy Free Nicciolata to frost each cupcake.

Nutrition: 12 cupcakes

Calories Per Serving: 135.20 without frosting.

Total Fat: 5.1 grams

Saturated Fat: .6 grams

    Polyunsaturated Fat: 1.4 grams

    Monounsaturated Fat: 2.8 grams

Cholesterol: 0 mg

Potassium: 53.4 mg

Sodium: .8 mg

Total Carbs: 21.9 grams

   Dietary Fiber: 1.8 grams

Sugars: 8.9 grams

Protein: 2.2 grams

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Rating: 4.7/5 (6 votes cast)