That is indeed an unusual name but this name is delightful to me, thanks to my husband. I guess him being lactose intolerant is not only a blessing to his own health and the cows who are exempted from his demand of ‘the milk’ , but so am I. I love and love it so much more to bake a vegan dessert that is non guilty, healthy, fair to calories and makes my family smile.
So, since today is Friday, my happy day owing to the weekend that follows, it is also my ‘bake day’ and that makes it doubly happy. Today is one day of the week that I feel to dedicate to the majesty of my oven and what more can I ask for, if Som (my blessed lactose intolerant husband 🙂 ) gives my cake the prestige of the beautiful Egyptian queen Nefertiti and so it gets modified and inspired to be the name of my rich mixed berry and walnut cake- ‘Ca’fertiti 😀
This cake is simple and perfect to have with coffee or I might gladly say anytime, whenever you crave for it.
For the recipe, I really do not enjoy scrolling down too much and waste time.
2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp of salt
1 tsp of vanilla extract
1 tbsp of white vinegar
1/4 cup of vegetable oil
1/2 cup of water
Signature Ingredients 😉
mixed dried berries ( easily available, you might want to think of the mixed berries that you throw in your cereal each morning)
chopped walnuts – my favorite
1 Flax egg to add health and softness to this cake ( 1 tbsp of ground/powdered flax seed with 3 tbsp of water)
To Produce this Cake:
Preheat your oven to 180 degree C or 360 degree F.
In a bowl, sift and mix all the dry ingredients and in another one all the wet ones.
You would need to add them together and mix with all your passion and energy to make the right consistency of the cake batter.
When you are almost done, add the mixed berries and the chopped walnuts to the batter. Remember not to mix them right at the start or else the berries shall start to loose their colour.
Pour the batter in a greased and floured tin, I used my loaf pan here and place it in the oven for the next 30 minutes.
You will know when your cake is ready as the aroma seeps out and the inserted tooth pick comes out neat and clean.
Allow the cake to cool and patiently wait till your time comes to flip it over. Slice this loaf gently and do not wait to take the bite and SMILE. 🙂
I hope you enjoyed this post,as much as I enjoyed making it. If yes, please like, comment and share. 🙂 Cheers to the cake lovers!
I am a fan of soups and there are more than one reason. Not only are soups enriching and nutritious, they are easy and quick to make , retain most of the vitamins and minerals since there is hardly any concept of frying involved, its filling yet light and a very good idea for maintaining the equator that runs on our body. (I hope you got that 😉 )
Broccoli wasn’t really my favorite 2 years ago and I am sure that is my fault because I really did not know much how to use this wonderful green produce that is so rich in fiber, protein, is a natural detox, helps in lowering cholesterol, cures deficiencies like vitamin A,K &D along with anti-inflammatory benefits and so much more than just what appears.
I personally, like adding other veggies like a couple of spinach leaves, some baby carrots along with the broccoli of course to make my soup more wholesome. And as a tip, next time you have broccoli at home, you may want to think again about throwing off the stems. Yeah, right. They also belong to the plant and have enough nutrition and capacity to add to your soup.
So making the ‘almost long’ story short, here is what you need to do to make this quick fix easy, creamy, rich, green soup.
From your Refrigerator:
5-7 baby carrots
4-5 baby spinach leaves
And from your Pantry:
Pepper to season
A tsp of olive oil
Some coconut cream
Any vegan butter (if you would like to). I’d prefer to use the Earth Balance classic flavor.
And now to Prepare:
Place some water to boil.
Chop your broccoli into florets and along with the stems in small pieces.
Chop up some carrots
Add some spinach leaves
Now add all these veggies into the boiling water sprinkled with some salt and cover with a lid for 5-8 minutes or until the carrots and the broccoli and its stems turn soft.
Now drain the veggies in a strainer but do retain the stock. You will need this stock to make your soup. Trust me. 🙂
Now in a blender add all the veggies, while hot and some part of this stock, with a seasoning of pepper, olive oil and some salt as per your taste and blend for a minute and in no time you should be seeing a lovely green color smooth preparation and that is exactly what you were looking for.
Add some more of that stock depending on the desired consistency of the soup and you are almost done.
And finally to garnish you may add some vegan butter and a dollop of coconut cream and that adds to the texture and taste of your soup.
There is absolutely no need to wait for this soup to cool down now. Grab your spoon and enjoy this healthy soup with a couple of slices of toasted garlic bread, a vegan ceaser salad or all that your creative tummy may be asking for. 🙂
I hope you enjoy making this easy-peasy rich and famous broccoli soup and if yes, please share a word. Thanks a ton! 🙂
For food lovers like me, the sweet tooth craving is an undeniable feature. I am not like an ant in the candy jar, but I enjoy my sweet tooth calls in moderation and for that time of emergency it is desirable that I have stuffs in stock.
I have been trying pretty long to nail cookie making and finally, finally the nailing was good. As good as never before. And somewhere creating and recreating vegan deserts and savories have never been so exciting before as it is now. I don’t at all need to mention the adulation that follows. All I can say is, its worth the try and yes, even the taste. 🙂
Here is the simple ingredient list:
1 cup of all purpose plain flour and 2/3 cups of whole wheat flour ( I mixed both but you could just use 1 & 2/3 cups of plain white flour)
I cup of sugar ( I used the regular white sugar but you could well use the brown one, it will add color to the cookies)
1/2 tsp baking powder
1tsp of flax seed powder (my favourite)
1/4 cup and 3 Tbsp of Soy Milk
4-5 tbsp of smooth or semi smooth peanut butter ( Allergic to peanuts? Replace with a plain vegan butter)
1/4 cup and 1 Tbsp of chocolate chip or chopped chocolate.
Preheat the oven to 180 C or 360 F
Sift and mix in all the dry ingredients well.
Make sure you use granulates sugar, since it mixes well and reacts perfectly with the baking soda.
Fold in the dry mixture well,not over mixing them as that would lead gluten to form and produce not so crunchy cookies. 🙂
Make a smooth paste of the butter using a spatula and pour it in the dry mixture, adding the milk and gently fold the batter, making the final cookie dough mixture.
In the end, add the chopped chocolate or the chocolate chip and fold it in for the last time.
Now scoop the mixture onto a non-stick baking tray, using a teaspoon to ensure same sized cookies while leaving plenty of space between them to give them enough space, as the cookies will spread and rise during the baking process.
Place the tray in the oven and let it bake for 12-15 mins, depending on the desired crunchiness.
If you wish to have flat cookies instead of the rounded ones, gently press them on the top with the bottom of a small bowl or jar and allow it to cool.
Once the waiting time is over and you are tempting to get your chance with the first bite, you will surely enjoy some melting chocolate generously oozing out.
I hope you enjoy trying these crunchy vegan cookies too. Not only are they blissfully vegan but such a pleasure to munch with a cup of black coffee.
Please do leave you comments, feedback and support. It really helps for a beginner vegan cook like me. 😀
Okay, to let you know, please don’t judge this salad by its name. This one was so quick and easy and basic that I had to name it as my ‘Elementary Salad’ , after all its the taste that matters in the end right? 🙂
There was a time when salad to me meant a plate that was adorned with circular disc like cucumbers, onions and tomatoes garnished with lemon juice, a bit of the most basic seasoning and arrive at the table as mandate part of our meals.
But as the evolution has taken its course, so has the salad. Honestly the grocery aisles confuse me like I could never explain. There is ton of salad dressing varieties, such attractive packaging, that time slips like faster than sand and if your vegan or say newly vegan.;) you know how it takes time to identify the ‘our’ things.
Anyways, coming back to the salad, it is indeed a refreshing bowl to me and to everyone. We may not have all the fancy items stocked up all the time but who cares when you are good at making fixes. 🙂 Me in particular, is a person who seldom likes to put hours in the kitchen, so the faster the better for me.
I really do not have a very fancy list of the stuffs that I have put into this bowl, so please pardon me on that but being a vegan fanatic, I would love to share my modesty. 🙂
The Things in The Bowl
Lots of chopped lettuce
Steamed Brocolli Florets
Some lime juice
and the highlight of the day- Veggie Hot Dogs ( Microwaved for 30 sec, chopped and tossed in a skillet. They are really good. Please take my word for this one.
I used a Thai mayo here, with peanut and soy base. You can pick what ever you like though.
And for the final touch garnish it with some Sprouts. Tadaaa!
So nutrition quotient? I guess we have matched it up all right from the iron to the calcium and the minerals and not to forget the colorful bowl of greens is certainly tempting. 🙂
I have been literally obsessed looking up for, drooling and saving all those amazing vegan recipes that are flooded over the internet. Kudos to all the wonderful people making them and posting them for similar friends like me and helping us look ahead to peaceful, healthier and colorful ‘tomorrow’.
I have always enjoyed the idea of a breakfast that is relished with an omelette. Yes, the omelette that was made with eggs!
Well now that I have looked at the brighter side and so much appreciate the thought of being vegan, healthy and ethical to my plate and myself, I constantly keep thinking of wonderful ideas to make a healthy and colorful meal and what better opportunity can it be to experiment with all the goodies in your pantry and the refrigerator over the weekend.
So with all the concept and logic that your breakfast should be the healthiest one, I decided to make a vegan omelette. 🙂
This omelette has no eggs, no egg replaces or substitutes but is certainly packed with all the delight of your excited and new vegan palate. Thanks to my Indian origin that is crazy about food. The level of permutation and combination that can happen in an Indian kitchen is a dose of pleasure to any food addict and I will be honest that the root idea of this savory pancake does arise from the Indian Kitchen and my soul is saved to crave no longer for the poultry omelette any more. So with no more further explanations, I am pretty excited to put down all the ingredients down here and you will know how amazingly simple and time saving this vegan chickpea omelette this one can be.
What you need is:
A cup of chickpea flour ( that makes 2 of them)
Chopped veggies of your choice- I used the easiest all time available vegetables like cucumbers, tomatoes, onion and mushrooms being my all time favorite and some chopped lettuce. ( I really love the crunch)
Salt, Pepper and some Italian Mixed Herb Seasoning.
Plain water just enough to make a smooth mixture of all the above depending on how thick you would like it to be.
And what you would be doing:
Heat a tsp of oil in a non-stick pan.
Once the oil is hot and steamy, add a portion of this mixture into the pan and spread it just like you would desire your omelette.
Once the face down of it is cooked, carefully flip the other side and in the next 3-5 mins your vegan omelette is just ready to be enjoyed.
So the next time I am poked for loving a vegan diet or the famous nutrition deficiency questionnaire, I am pretty sure I will have a lot more to answer and even more to offer. 🙂
I have completely enjoyed devouring my version of the vegan chickpea nutritious omelette. Please do let me know how you found my remodeled idea of this vegan chickpea omelette and please do share your inputs and ideas for a more fulfilling meal. 🙂