T's 7th Lego Birthday Party..



T just love legos so i decided to throw a lego themed birthday party for her and everyone had a blast.

Invitation:-



Decoration:-







DIY Lego Pinata:-



Lego Themed Snack/Food:- Lego Sandwiches , Lego Rice Krispies, Lego Crackers & Cheese




Diy Lego Spoon & Fork Holder:-



Lego Theme Games:-

Memory Game:-

Guessing Game:-

Who Can Build The Tallest Tower in One Minute:-


I hope you enjoyed our little lego theme birthday party too...Please share your comments & ideas below..

Enjoy:)
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Vegan Leftover Dal Chilla / Leftover Cooked Lentil Crepes




Ingredients:-

Cooked leftover Moong Dal/ Green Lentil:- 1 Cup
Besan/Chickpea Flour:- 1/3 Cup
Rice Flour:- 2 Tbsp
Flaxseed Powder:- 1 Tbsp
Onion:- 1/4 cup
Ginger:- 1 Tbsp
Chaat Masala:- 1 Tsp





Procedure:-

1) Mix all the ingredients ( except onion & ginger) in a blender until well blended.. ( It should be like a pancake batter, use water as needed to make the batter right consistency) .

2) Take out the batter in a bowl and add onion and ginger, mix well.

3) Heat a non-stick pan on medium heat & grease it lightly with oil .

4) Spread 1/4 cup batter on the non-stick pan to make a chilla/crepe.

5)Cook one side over a slow flame until the base is golden brown in color. Turn over to cook the other side.

6)Remove the chilla/crepe and repeat with the remaining batter.

Serve hot with any nutritious chutney, pickle ,ketchup or enjoy as it is.

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Enjoy..:)
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Zucchini Carrot & Sweet Potato Vegan Burger / Patty / Tikki



Burgers don't always have to be about meat, and this recipe proves that Zucchini , Carrot ,Sweet Potato and a few spices can make a delicious and vegan / vegetarian burger.



The fresh, juicy zucchini and mouthwatering spices makes a truly refreshing, filling and fit-friendly burger. Zucchini adds just the right amount of flavor and moisture to these burgers.These burgers are moist, flavorful, seasonal, and delicious.



Prep Time: Under 15 min
Cook Time: Under 15 min
Recipe Source:- chefinyou

Ingredients:-

Zucchini:- 2 small ( 1 Cup grated )
Carrot:- 1 small ( 3 1/4 Cup grated)
Sweet Potato:- 1 small ( 1 Cup boiled & grated)
Salt
Carom seeds/ Ajwain:- 1 Tsp
Garam Masala:- 2 Tsp
Red Chilli powder:- 1 Tsp
Baking Powder:- 1/2 Tsp
Corn starch :- 3 Tsp
All Purpose Flour:- 1/4 Cup
Bread Crumbs:- 1/4 Cup
Oil For Frying



Procedure:-

1) Grate the Zucchini , boiled potato & Carrot.

2) Place zucchini in a colander and add 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.

3)Squeeze the water out of zucchini. You can use your hands or use a cheesecloth.

4)Mix everything in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.

5)Mix until well combined.

6)Make small (lime sized) balls.

7)Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.

8) Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.

9)Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.

Serve hot with ketchup / Chilli sauce/ vegan Yogurt or vegan sour cream.

Enjoy..:)



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Chocolate Peanut Butter Oatmeal Vegan Balls {Clean Eating} / No Bake Recipe



Chocolate Peanut Butter Oatmeal Vegan Balls are a perfect example of how something that tastes really good can also be easy to make.These are fun for kids to make because you don't have to cook them.



Chocolate Peanut Butter Oatmeal Balls {Clean Eating}

Makes 14 {with small cookie scoop}.

Recipe Source:- justforclicksblog

Ingredients:-

Old-fashioned oats {could certainly use gluten-free if needed}:- 1 Cup ( i grinded mine in a coffee grinder but this is optional)
Cocoa {naturally unsweetened}:- 1/4 Cup
Shredded coconut {unsweetened}:- 1/4 Cup
Natural peanut butter {look for a jar with peanuts (and maybe salt) as the ONLY ingredient/s}:- 1/2 Cup
Organic Pure Maple Syrup:- 1/4 Cup

Procedure:-

1) Stir all dry ingredients together to mix well.

2) Add the wet ingredients and blend well. *Sometimes it's best to use your hands to ensure the ingredients get fully incorporated.

3) Use a small cookie scoop to get even sized balls. Roll each ball by hand.

4)Chill in fridge until ready to serve.

Enjoy:)
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Vegan Sweet Potato Kale Hash



Here's a way to satisfy both the vegans and the hungry, sleepy, looking-for-something-healthy visitors at your table.A savory comforting spiced side dish for Sweet Potato Kale Hash recipe.



Sweet Potato Kale Hash

Recipe Source:- One

Ingredients

Large sweet potato, peeled and cubed into 1/2-inch cubes:- 1
Yellow onion, chopped:- 1/2
Red bell pepper, chopped:- 1/2
Yellow bell pepper, chopped:- 1/2
Garlic, chopped:- 3 Cloves
Olive oil, divided:- 3 Tbsp
Chili powder:- 1 1/2 Tsp
Kosher salt:- 1 Tsp
Cumin powder:- 1/2 Tsp
Chopped kale:- 2 Cups
Water:- 1/3 Cup
Salt and pepper




Procedure:-

1) Mix the sweet potato, onion, bell pepper, and garlic to a large bowl.

2) In a small bowl, whisk 2 tablespoons of the olive oil, pasilla chili powder, salt, and cumin together.

3)Pour the spiced oil over the potato mixture and stir the vegetables until they are evenly coated.

4) In a large sauté pan, heat one tablespoon of the olive oil on med-high heat.

5) Add the uncooked spiced vegetables to the pan. Stirring every other minute, cook the hash for 6-8 minutes until the sweet potatoes are fork tender.

6) Add the kale and water and mix the greens until they become wilted, approximately one minute. Season with additional salt and pepper.

Serve immediately.

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Vegan Date & Semolina Muffins ( Dairy , Butter & Sugar Free Recipe)



You and your family won't miss the dairy or eggs or sugar in these vegan muffins made with dates and semolina.



Ingredients:-

Sooji/ Semolina:- 1/2 Cup
Sifted Maida / All purpose flour :- 1/2 Cup
Pitted Dates / Khajoor :- 18
Water:- 3/4 Cup
Oil:- 1/4 Cup
Baking powder:- 2 1/2 Tsp
Chopped walnuts:- 1/2 Cup (Optional)

Procedure:-

1) Soak dates in water for 3 - 4 hours, till they are soft

2) Sift flour and baking powder together - 2 to 3 times, so that the baking powder mixes well. Add sooji and mix thoroughly.

3) Grind dates with the water(no additional water needed)

4) Mix oil in the dates paste, blend well.

5) Start mixing the dry ingredients into the above wet mix, 1/3rd at a time.

6) Once mixed well, add chopped walnut if using.

7) Grease cupcake/muffin pan with oil, dust with maida/all purpose flour.

8) Spoon the batter into the pan.

9) Bake at 350 deg F in a preheated oven, for 22 - 25 minutes. check for doneness with a toothpick

10) Once done, cool on a cooling rack.

Enjoy..:)
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Vegan Potato Coconut Curry



A low-fat and low-calorie vegetable curry made with chickpeas, potatoes and peas , cooked with aromatic spices in a coconut milk base.You can adjust the level of spiciness to taste.



Vegan Potato Coconut Curry

Preparation Time:- 10 Minutes
Cooking Time:- 30 Minutes
Recipe Source:- Marianhd

Ingredients:-

Potatoes, peeled and cubed:- 4
Olive oil:- 2 Tbsp
Onion, diced:- 1
Garlic cloves, minced:- 3
Ground cumin:- 2 Tsp
Cayenne pepper :- 1/8-1/4 Tsp
Curry powder:- 4 Tsp
Garam masala:- 4 Tsp
Fresh ginger root, peeled and minced :- 1 inch piece
Salt
Diced tomatoes (14.5 oz):- 1 can
Garbanzo beans, rinsed and drained (15 oz):- 1 can
Frozen peas:- 1 1/4 Cup
Coconut milk (14 oz):- 1 can
Dried currants or raisins:- 1/2 Cup
Chopped cashews, optional:- 1/2 Cup

Procedure:-

1) Put the potatoes in a pot of salted water and bring to a boil.

2) Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.

3) While the potatoes are cooking, heat the oil in a large skillet over medium heat.

4) Add the onion and garlic and cook for about 5 minutes, or until translucent.

5) Add the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for 2 minutes more.

6) Add the tomatoes, garbanzo beans, peas, and potatoes.

7) Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes.

Serve hot with some naan ...Enjoy:)
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Mixed Vegetable Vegan Coconut Curry / Indian Curry Recipe



If you like Indian food spices , you'll love this vegan recipe of mixed vegetables,chickpeas and potatoes simmered in a generous amount of aromatic Indian spices.If you don't happen to have all of the spices on hand, feel free to skip one or two, but anymore than that and you will miss the authentic Indian flavor of this dish.This is a very healthy, nutritious and wholesome dish with the goodness of vegetables.



Mixed Vegetable Vegan Coconut Curry / Indian Curry Recipe

Preparation Time:- 10 Minutes.
Cooking Time:- 20 Minutes
Recipe Source:- Adapted from Madhu's Recipe

Ingredients:

Mix Vegetable - 2-3 Cups ( I used frozen ones)
Cooked Chick peas- 1/2 Cup
Potato - 1 Cut into small cubes
Tomato - 2 ( Make a smooth paste in a blender )
Coconut milk- 2 Cups
Tomato paste - 1 Tbsp
Ginger - 1 Inch chopped finely
Garlic pods - 2 Chopped finely
Turmeric powder- 1/2 Tsp
Coriander powder- 1/2 Tsp
Cumin powder- 1/2 Tsp
Garam masala to taste
Red chilly powder to taste
Bay leaves- 1
Cloves - 3
Cardamom -3
Cinnamon stick - 1 small piece
Salt to taste
Lemon juice to taste
Oil - 4 Tbsp


To Grind:-

Medium onion- 1
Handful of mint leaves
A big handful of coriander leaves

Procedure:

1) Add a tbsp of oil in a pan and fry the chopped onion till light brown. Turn off the heat. Let cool for few minutes.

2) Take the sauteed onion, coriander leaves and mint leaves in a mixer. Add some water and make a fine paste. Set a side.

3) Add a tbsp of oil and add the bay leaves, cardamom, cloves, cinnamon and ginger. Fry for few seconds.

4) Now add the pureed tomato and some salt. Cook till the oil oozes out from the sides of the pan.

5) Add in the coriander powder, cumin powder, garam masala and red chilly powder. Fry for few seconds.

6) Add the ground onion mixture and saute for few minutes.

7) Stir in the coconut milk, tomato paste and necessary water for the gravy.

8) Cook the gravy for ten minutes and check the seasoning.

9) Now add all the veggies and boiled chick peas. Reduce to low and cook for ten to fifteen minutes.

10) Turn off the heat and add in the lemon juice.

Serve the rich mixed vegetable coconut curry with some Flat bread (Naan) or pulav.

Enjoy:)
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Simple Healthy Vegan Snack Ideas



Rule number one for sticking to a healthy snacking plan? Don’t get bored.

What you eat between meals matters more than you think. These choices boost metabolism and help you lose weight fast. Satisfy after-school and after-work munchies with one of these healthy snacks. From sweet to salty to savory, we've got all your cravings covered.

Simple Healthy Vegan Snacks Ideas

Trail Mix
Frozen Grapes Or Bananas
Sweet Potato Fries
Kale Chips
Dried Banana Chips
Brown Rice Cakes + Peanut Butter
Carrots , Celery + Natural Nut Butter
Home Popped Popcorn
Roasted Chickpeas
Cucumber Or Any Veggies + Hummus
Baked Whole Wheat Pitas + Hummus
Fruit Smoothies
Fruit Salad
Raisins Or Other Dried Fruits
Whole Grain Toast With Nut Butter
Whole Grain Toast With Avocado & Tomato
Dates
Olives & Pickles
Veggies With Bean Dip
Bean Salad Or Green Salad
Protein Bars

Snacking can be an excellent way to curb cravings and keep you satisfied between meals, as long as you snack smart. These lighter, healthier options are the perfect way to enjoy your favorite types of treats without blowing your calorie budget.

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Soya Mix Vegetable Korma / Vegan Recipe



Straight from the kitchens of Northern India, a tasty vegetable dish, fit for a royal feast! It's amazing how the addition of a little cashew cream gives a rich feel to a dish! Ensure that the mixture is cooked well after adding the tomato purée... only then will the sour taste of tomatoes mellow and you will get a balanced flavor.



Soya Mix Vegetable Korma

Preparation Time:- 15 Minutes
Cooking Time:- 20 Minutes
Recipe Source:- Adapted From Tarla Dalal Recipe
Makes 4 servings

Ingredients:-

Soya oil:- 2 Tbsp
Ginger-garlic (adrak-lehsun) paste:- 1 Tsp
Finely chopped green chillies:- 1 Tsp
Finely chopped onions:- 1/4 Cup
Fresh tomato puree:- 1/4 Cup
Salt to taste
Turmeric powder (haldi):- 1/2 Tsp
Chilli powder:- 1 Tsp
Coriander-cumin seeds (dhania-jeera) powder:- 1 Tsp
Sugar:- 1/2 Tsp
Soaked and roughly chopped soya nuggets :- 1/2 Cup
Chopped mixed boiled vegetables (carrots, French beans,corn, cauliflower etc.):-1/2 Cup
Non Dairy Milk:- 1/4 Cup
Cashew cream:- 3 Tbsp
Finely chopped coriander (dhania) for the garnish:- 2 Tbsp

Procedure:-

1) Heat the soya oil in a kadhai, add the ginger-garlic paste, green chillies and onions and sauté till the onions turn light brown in colour.

2) Add the tomato purée, salt, turmeric powder, chilli powder, coriander-cumin seeds powder and sugar and sauté for 8 to 10 minutes or till the soya oil separates from the gravy.

3) Add the soya chunks, mixed vegetables, non dairy milk and cashew cream and simmer for another 5 minutes.

Serve hot garnished with coriander.

Enjoy:)

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