By Tanvi Bhagat, food blogger, @thevegtickle
Its time to explore new recipes & enjoy food.
I so wish that Summer season could stay forever! These lovely bright colours have my heart. Got some fresh berries from the farmers market and have juiced them in my morning jar of happiness.
Vegan Fruity Chia jars recipe
Ingredients (2 jars)
- 500 ml Almond milk
- 1/2 cup Chia seeds
- 1 tbsp Maple syrup
- 1 TSP Vanilla extract
- 2 cups Frozen blueberries
- Toppings
- Fresh chopped pineapple
- Cranberries
- Blackberries
- Almond flakes
- Mint leaves
Method
- Add the chia seeds, maple syrup and vanilla extract in the almond milk. Stir well. Place in fridge and let it soak overnight or for 1 hour.
- Blend the blueberries to get a medium thick consistency.
- Mix the blueberries with the chia pudding and top with fresh fruits and berries
Nutritional Information
- Chia seeds are loaded with antioxidants and are high in Fiber and protein. They are a good source of omega-3 in plant form making them a valuable source for Vegans and Vegetarians.
- Almond milk is a good source of Vitamin E which is essential to maintain healthy skin as well as for supporting the immune system. For those who are lactose intolerant Almond milk is a good dairy-free alternative.
Pulled Jackfruit Thai Burrito Wraps with Coconut Rice
Wraps have always been my go to when I want to grab a meal on the go! Be it lovely falafel wraps or the succulent burrito wraps which enfold so many different elements and components, bursting with flavour and freshness! Today was all about conducting an experiment with my favourite flavours of Thailand and Mexico together.
Those coconut flavours with a delicious sweet and sour peanut sauce remind me of those lovely days I spent in Thailand.
Ingredients
- 3-4 Whole wheat tortillas
- 1 can Coconut milk
- 1 cup rice
- 1 can green jackfruit
- 1 tbsp Peanut butter
- 1 tbsp dark Soy sauce
- ½ tbsp Maple syrup
- ½ cup Courgette (chopped round)
- 1 Onion (chopped in strips)
- 1 Red Bell pepper (chop in strips)
- 1 yellow Bell pepper (chop in strips)
- ½ Fresh cucumber ( chop in strips)
- ½ tsp cajun spice
- Salt as per taste
- Mint yogurt
- Thai sweet chilli sauce
- Chipotle sauce
Method
- Wash the rice thoroughly. Prepare the coconut rice by adding the rice to coconut milk and cover with lid while cooking on simmer until soft. Saute garlic in some oil add paprika and put this mixture in the rice and mix. Add some salt to it.
- To prepare the sweet and sour jackfruit, pan fry the cubed jackfruit until golden brown on both sides. Make a sauce by mixing soy sauce, peanut butter and maple syrup add some water to make a semi thin mixture. Pour this mixture on top of the jackfruit and stir fry until all the mixture becomes thick and sticks on the jack fruit. Grill the courgettes and add cajun spice to the chopped onions.
- Now assemble all the elements including peppers and cucumber on a tortilla.
- Top it up with the yogurt and sauces.
Nutritional Information
- This recipe is perfect for those who are on a Vegan diet. Coconut milk is rich in electrolytes and helps to reduce fat if consumed in moderate quantities. It also helps to build muscle and improves digestion.
- Jackfruit on the other hand is a healthy source of Vitamin C and dietary fibre.
A nutritious one Pot meal to the rescue!
I have also tried incorporating my favourite ingredient Coconut in this quick and delicious recipe. I simply love the sweetness and balance that coconut offers.
One Pot Coconut Biryani
Ingredients
- 1 can coconut milk
- 1 cup rice
- 1/2 cup frozen peas, corn kernels
- 1/2 cup chopped carrots
- 1 zucchini chopped
- 1 cinnamon stick
- 1 black cardamom
- 1 Indian Bay leaf
- 1tsp coconut oil
- 1 sprig curry leaves
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- Salt as per taste
Garnish
- Chopped coriander/ parsley
- Grated coconut (dry or fresh)
- 1 onion chopped and pan fried
- Few almonds, cashews pan fried
- Saffron strands
Method
- Heat coconut oil in a deep pan. Add cumin and mustard seeds. Now add the dry spices and curry leaves. Saute for a minute on medium low flame. Add in the vegetables except zucchini and saute for 2-3 minutes. Now add the zucchini and saute for 1 minute.
- Wash the rice thoroughly and add into the pan. Pour the coconut milk in the same pan and mix well. Increase the heat and let the mixture come to a simmer. Now lower the heat and cover the lid. Keep stirring occasionally. If you think that the rice is still uncooked add a little water to it and cook. The rice should look fluffy. Once cooked switch off the flame and uncover.
- Garnish with fried onions, grated coconut , nuts, coriander and saffron strands.
- Serve hot.
Nutritional Information
Coconut milk is rich in electrolytes and helps to reduce fat if consumed in moderate quantities. It also helps to build muscle and improves digestion.
About Tanvi: She a food blogger from India currently residing in London. “My inspiration for cooking comes from all the different countries that I have lived in and visited so far. Apart from exploring and creating fun recipes I enjoy food styling and photography. During my journey of food blogging I have learnt to make my dishes healthier without compromising on the taste. ”
Check out more recipes at www.instagram.com/thevegtickle