Crispy Baked Avocado Fries

Baked Avocado Fries Vegan

I will be honest. I was craving so bad for some cheat food but felt too lazy to get up and make something usual. I was also afraid of the guilt attack that comes right after devouring deep-fried stuff.

I was bored. I opened my Instagram account and my eyes sparkled and I could sense my brain literally waking up to the banner that read “National Avocado Day”. Was there something like this before or was I simply being a cavewoman?

Well, whatever it might be, I had to something with the precious avocados and I had to do it tonight (July 31st) before midnight. My motivation – Celebrate the Avocados, Indulge in Fries and make an Instagram Post. 🙂 Pretty fair right?

So without much drama and delay, let me tell you these fries are AMAZING!!! They are super-duper easy to make, will not kill you with guilt for having fries and you won’t get tempted to run to a fast-food chain for onion rings or wedges doubting their ‘veganity’.

Let’s not break your patience anymore and get going with what we need to get this insanity right onto your plate. ❀


  • 3-4 avocados
  • 1/2 cup of flour ( I used the plain flour, you can choose any gluten-free version of flour)
  • 1 cup of non-dairy milk
  • 2 cups of Italian breadcrumbs or panko
  • salt
  • pepper
  • garlic powder
  • red chili flakes
  • Some oil to grease the baking sheets

To Make:

  • Preheat the oven to 420 F.
  • Prepare your baking tray by covering it with a foil sheet or parchment paper and spray it with some cooking oil.
  • Season the flour with the above spices.
  • Slice the avocado into wedges.


  • Take each slice of the avocado and coat it in the flour so as to cover it.
  • Now gently dip each flour coated slice in the non-diary milk and drop in the plate of the breadcrumbs to coat it further. THIS IS THE MAJOR PROCESS

This will ask you for some patience but a firm and ripe avocado has probably cost you more!! 🙂

  • Place each coated avocado slice onto the baking sheet. Spray some more oil on top and pop it into the oven for 15-18 mins.

Oh yes! that’s it. You’re all set to take your picture, and devour these crunchy, healthy avocado fries.  I tried making these pretty late at night and it’s a shame that I didn’t have a vegan mayo or ranch in stock. But I sure did have ketchup and these did NOT last long.

Baked Avocado Fries


I am definitely making this as a starter for the next party at our place. I can’t wait to see the reaction that follows.

Please try this recipe out if your an avocado buff and even if you’re not, its worth a shot. Trust me!♄


Rich & Creamy Fenugreek and Peas Curry ‘aka’ Methi Matar Malai

Being an admirer of Indian cuisine, I have always amused the fact of how for generations, we have known and understood the essence of food and their role in regular healthy lifestyle. Although there are several additions of spices and flavors, the actual purpose of the food in particular never gets missed out.

We have grown up eating several kinds of greens across the year depending on the seasons and their pivotal roles for our needs in those particular times. While some greens have been cooked and served by our moms and grandmoms to increase strength and roughage, there are some that had been also introduced to combat the viral touches of flu brought by changing seasons.

Methi Fenugreek Leaves

Fenugreek is one such versatile green. Not only are it’s seeds used in the form of a cooking spice, but sauteing its tender leaves with basic spices have also been enjoyed from time to time while providing with all possible combinations of health benefits.

You can read up some interesting health benefits of including Fenugreek in your diet here. 🙂

Coming back to the cooking part, since I still rank myself as an amateur cook learning my ways out through food journals, google and youtube searches and lengthy conversations over the phone, taking down recipes from my mother, I love making and trying new variations to food that I have grown up, eating.

This recipe is from one of those quests and what I love the most about it, is that it’s already vegan- thanks to coconut milk for saving my day and it’s utterly less time-consuming.

So without any further delay,  here is the recipe 🙂


  • 1 cup fenugreek leaves
  • 1/2 cup of green peas
  • 1 onion sliced
  • 1 green chili
  • 3-4 tbsp of cashews + another 2 tbsp of cashews soaked in water for at least 30 mins (and blend into a smooth rich paste for garnish)
  • 1/2 cup of full cream coconut milk


  • 1/2 tsp of cumin seeds
  • 1 cinnamon stick
  • 2 cloves
  • 1 cardamom
  • 1 Bay leaf
  • around 4-5 black peppercorns
  • salt and sugar to taste
  • oil

To Prepare:

  1. Steam the fenugreek leaves until they soften and soak them in cold water. Chop the leaves, removing the bottom hard stems and keep aside.
  2. Now steam the sliced onion, part of the cashews and the green chili. Cool them by soaking them in cold water and grind it into a smooth paste.
  3. In a wok, heat 2 tbsp of oil and add the cumin seeds, bay leaf, cardamom pods, cloves, and peppercorns.
  4. To that add the onion-cashew-chili paste, season with salt and sugar and cook it on low heat for 3-4 minutes. The steaming that has been done (in pt.2), saves you time and lets this paste cook way faster than otherwise.
  5. Now add the fenugreek leaves, the sweet peas and the 1/2 cup of coconut milk mixed with another 1/4 cup of water preparing a smooth white rich and creamy gravy.
  6. Let it simmer for another 3-4 minutes, check the seasoning as per your taste and finish the simple and healthy preparation with a touch of the cashew cream paste.

Rich and Creamy Fenugreek & Peas Curry is now ready to eat, served with either rice or bread, whichever suits your taste.♣

Fenugreek and Peas curry 1

Black Bean Quinoa Bowl

Vegan Black Bean Quinoa Bowl Recipe

Recently, at least for someone like me, Quinoa has been taking quite the attention on the food recipes column and I had been pretty darn curious to try it out. I’d be honest that I struggled to spell it right in the first place and simultaneously didn’t hesitate to give it a try after reading up how quick it was to prepare and all the good things it had to offer.

Quinoa is a nutritionally enriched, naturally gluten-free, plant-based cereal, having said to provide more benefits than in otherwise used grains like white-bread, pasta or white rice. The most fascinating thing to me, being a fan of quick healthy meals, is that one can cook up Quinoa in almost 10 -15 minutes, season it with veggies or a stir-fry or even make it like a convenient to-go salad bowl. If you wish to read further on the tons of benefit Quinoa has been credited to offer, click here.

So now that my main ingredient was well sought, I thought of adding something more to it to blend with the neutral taste of the quinoa. I tried adding some spices, black beans, corn, jalapenos and bell peppers to pop up the taste and made myself pretty proud. 😀

And to that, here is the ingredient list:

  • 1 1/2 cups of quinoa + 3 cups of water/ water + veggie stock
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • Remove the seeds of 1 jalapeno and roughly chop into small pieces
  • 1/2 cup of sweet corn
  • 1/2 cup of boiled and strained black beans
  • 2tsp of cumin seeds
  • 1/2 a lime
  • some chopped cilantro
  • and 1/4 cup of vegan mozzarella cheese or any of your choice for that matter. 🙂

To Prepare:

  1. In a small pot, bring the water/ water+ veggie stock to boil and add the quinoa to it. Cover and reduce to a medium-low simmer and cook until tender for approx 15 minutes.
  2. Wash, clean and dice all the veggies, chop the cilantro and drain the black beans.
  3. In a pan, heat some oil, add the cumin seeds, corn, and the jalapeno and cook over medium-high heat. Cook until lightly brown and then toss in the drained black beans and let it cook by taking in all the flavors.
  4. Season with salt and pepper and take it off the heat.
  5. On the other hand, fluff the quinoa with a fork. In a large serving bowl, toss the quinoa, the mixture of the corn, bell peppers, and the jalapeno.
  6. Sprinkle with the chopped cilantro, lime juice, and some vegan cheese while still hot. You can also add any nuts of your choice to add some crunch to this bowl.
Black Bean Vegan Quinoa on a plate
Vegan Black Bean Quinoa – From My Vegan Diary

The next thing to do is DIG IN! 🙂



Thai Meatless-Meatballs Curry

Vegan-Thai-Meatless-Meatball-Curry/ Vegan-Recipes-Food-Blog

Yes, vegan Thai curries are my comfort food to-go and that mood-uplifting food to make. The combination of wonderfully blend Thai spices along with the rich creamy dense coconut milk works magic for me and all those of you who are die-hard fans of this cuisine would agree with me on this one.

On my transition route to being vegan, I am glad I found many easy-to-prepare vegan food alternatives that helped me on my journey so far. Not only have they got the right flavors but are fairly nutrient too. Thanks to the vegan awareness and it’s popularity, there are plenty of brands who sell vegan comfort foods and Gardein just happens to be one of my favorites. I pretty much like most of what they bring to the shelves and this meatless meatball stuff is simply great.

I have tried making traditional curries with these vegan meatballs and when I was loosing out on ideas, I was struck with the “Thai bolt”. How could have I even missed out on this!

Besides the flavors, this curry just gives me the freedom to add veggies of my own choice or those that are stocked up in my fridge or even the leftover bits of vegetables that can absolutely be put into good use.

And so for my version of this curry, here is the ingredient list:

  • 1 packet of Gardein meatless meatballs
  • 1 can of coconut milk
  • 1 1/5 tbsp of Thai Paste (I used the green paste, you can choose any of your choices) 🙂
  • Salt and sugar to taste
  • 2 tsp of lime juice
  • 1 cup of water
  • and some cooking oil

For the veggies, I used some:

(Feel free to add/increase veggies of your choice. Adding some well-drained, sauteed tofu cubes are also great! )

  • Snow peas
  • sliced mushrooms
  • sliced bell peppers (I used the green ones as I had it in stock. You can also add the yellow and the red ones to make it a bit brighter 🙂 )
  • carrots chunks
  • baby corn
  • 1 diced onion
  • cilantro

To Prepare:

  1. Heat some oil and add the Thai curry paste of your choice into it.
  2. Stir it for a couple of seconds and gradually start by adding the diced onions first. Once the onions appear to be softened, add the other vegetables one by one and gently keep stirring it so that the paste is well combined with them.
  3. Remember to add the baby corns and the mushrooms at the very end to avoid overcooking them.
  4. Simmer, cover and cook for 5 minutes.
  5. Now to it, add a packet of the meatless meatballs, mix well with the veggies and the spices and add in 1 1/5 cup of the coconut milk mixed in a cup of water.
  6. Cover and cook for another 10-15 mins until all vegetables are cooked.
  7. Add some salt and sugar to season and finish it with some lime juice and freshly chopped cilantro. And you are all set to devour this healthy, sumptuous and flavourful vegan Thai curry.
Vegan-Thai-Meatless-Meatball-Curry/ Vegan-Recipes-Food-Blog
Vegan Thai Meatless Meatball Curry

Must be served and enjoyed with hot plain/jasmine/basil rice ♄

Vegan Pumpkin Spice Pancakes with Chocolate Chips

Vegan pumpkin spice pancake recipe blog

The season is getting better each passing day and everyone is literally going crazy with pumpkin recipes and warm pumpkin spices. Of course, we all have the reason here.


From color, flavor, spices, and warmth, Fall is officially the feasting season with this cute squash fruit as the superstar and its endless possibilities for being transformed into simple yet delicious recipes.

With my homemade pumpkin puree plus many things on my bucket list to try out this fall, Pumpkin Spiced Pancakes was a sure thing to do as a breakfast menu and I’d be honest that this was the first time I tried it and it was delightful.

Moist and warm flavors and the scent of cinnamon in the pumpkin spice made such a big-good difference and now that it has been tested and tasted, will surely be tried again!

*Vegan | Makes 8 Pancakes


  • 1/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup pumpkin puree
  • 2 tbsp of dark chocolate chips
  • 1/4 tsp baking powder
  • a little less than a 1/2 tsp of pumpkin spice powder
  • a pinch of table salt
  • 1 Tbsp of maple or agave syrup
  • 1 cup of non-dairy milk, I always use the soy
  • some cooking oil
  • vegan butter and extra maple syrup for the topping

To Make

  • In a mixing bowl, combine the flours, spices, puree, baking powder, syrup, chocolate chips and make a smooth batter whisking in the milk slowly.
  • Heat your pan /girdle to medium, add some oil or butter (if you like) and pour 1/4 cup of batter on it.
  • Once you see bubbles all around, its time to flip the sides until both sides looked well cooked and goldish brown.
  • Serve warm on a plate and top it with a spoon of butter that melts on the warm pancakes and drizzle a  generous portion of maple syrup on to it and you’re warm Fall special breakfast is served. ❀

vegan pumpkin spice recipe blog


What is your favorite fall recipe or comfort food? I would love to know and see what I’ve been missing.. 😀

Pineapple Chutney or Cold Pineapple Sauce

vegan recipe pineapple chutney

Welcome to the world of Pineapples!

Nope, this is not about Hawaii it’s about Pineapples and their diversity. ❀

pineapple chutneyWe know that pineapple is a very rich and diverse tropical fruit and when taken in moderation, it can work wonders for so many of us. The Bromelain enzyme in it helps to nurture a good digestion system and is also a natural source of detox for our liver and kidneys, resulting in radiant skin. The boundless amount of Vit C offers stronger bones and better immunity. It is also a sweet gift to weight watchers and those who are eating a healthy diabetic diet.  What a bonanza!!!

However, they say pregnant women should not be consuming pineapple for reasons that I have no clue about.

So, as a part of encouraging a healthy vegan /raw/fruits lifestyle, I couldn’t resist getting some pineapples before it got too wintery. While I stuck to my plan and ate quite a few chunks in between my meal, an old memory struck me.

~ And that was the Indian version of making a sweet chutney with this wonder fruit, that my mother used to make. And as nostalgic struck over all these years and like I always miss my mom’s cuisine, the next thought was to just make it.

  • Vegan/Vegetarian | Serves 2

Here are all the little things that you’d need:

  1. 1 cup of chopped pineapple pieces ( the sweeter the better)
  2. 1/4 cup of brown sugar/maple syrup/liquid jaggery
  3. a pinch of salt
  4. a pinch of red pepper flakes (optional)
  5. some water

To Prepare

  1. In a saucepan, add the chopped pieces of pineapple and put it on medium flame/heat.
  2. You would see the fruit releasing some of its own juice in the next 5 minutes and then add 1/4 cup of water or enough to simply soak the fruit and help it boil and become soft.
  3. Add a pinch of salt and leave it covered for the next 10 minutes.
  4. Add your choice of sweetener and adjust it depending on the sweetness of your fruit and your sweet tooth.
  5. Keep stirring in between until the mixture gets soft and translucent and is at the right sweetness. Now sprinkle the red pepper flakes (optional)
  6. Allow it cool or better refrigerate it. It stays as good and lip-smacking for the next 2-3 days

You can use it as a sweet dip with flat or stuffed bread, also tastes interesting with pita chips or just as modest side post your meal when you crave for a little sweet to refresh your taste buds.

vegan recipe blog pineaple chutney


Vegan Pumpkin Bread with Dark Chocolate and Walnuts

vegan pumpkin bread recipe blog

Finally, Fall is here and it is time to whip up the warm spices, festive flavors and whisk some pumpkin puree into my favorite recipes.

I am honest when I tell you that this is the first time that I have experimented with “the pumpkin puree factor’ and I have been thrilled with the experience and of course the taste. From google searches, Pinterest and to Instagram posts, the food world is brimming with the fun, color, flavors, and benefit of using pumpkin and pumpkin spices in the fall-festive food preparation marathon and there is no reason why I wouldn’t jump into it. 🙂

And so here goes my first fall pumpkin recipe for the season and yes, I am so excited… 😀


Vegan and makes 1 loaf/serving

Dry Ingredients used:

  • 1 cup plain flour and 3/4 cup of whole wheat flour
  • 2 tsp of baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 2 tsp of  pumpkin spice powder
  • 1/4 tsp of salt
  • 4 tbsp of chopped walnuts
  • 1/4 cup of dark chocolate chips

Wet Ingredients used:

  • 1/2 cup + 4 tbsp of any non-dairy milk. The silk soya milk is my personal favorite.
  • 1/4 cup vegetable oil
  • 1 tbsp vinegar or lemon juice
  • 1 1/8 cup pumpkin puree

To Make:

  • Preheat your oven to 365 F
  • In your mixing bowl, sift and add the dry ingredients and mix them well.
  • Now to this, add the wet ingredients one by one. The pumpkin puree does take a while to blend into the mixture. So you need to be patient here and wait for the batter to be smooth and lump free.
  • Now mix in the chopped walnuts and the chocolate chips reserving some for the topping and pour it into a lined loaf pan.
  • Add the kept aside chocolate and walnut topping and place the loaf tin into the oven for 40-45 mins or until it clears the toothpick test.
  • Let it cool for another 15-20 mins before removing it from the pan and then allow it to completely cool down before you dig into this sumptuous bread.  If you can resist the flavors and the excitement you could well store this in your refrigerator for the upcoming 5-6 days. 😀


  1. This recipe is an inspiration from one of my favorite vegan food blogger
  2. And I used my own homemade pumpkin puree to avoid added sugar. Will post a recipe of that one too, in my next blog.
  3. If you wish you can also add dried cherries, berries or even a ripe banana to this recipe to make it more wholesome. 🙂

I would love to know your ideas for this fall feasting season and a feedback or two would make my day. 🙂

Till then ‘Happy Fall Cooking’ ❀





Cheddar and Garlic Roasted Brussel Sprouts

Tinsy and tiny cabbage like green buds, taking its name from Brussel, in Belgium is one of the greens that I hadn’t tried before..ever. So, this time while I was on my grocery trip, I decided to pick some of this cute miniature cabbages, go home and scan the web and try making a recipe with Brussel Sprouts that would be easy on both ingredients and time.

garlic and parmesan roasted brussel sprouts

I did read somewhere as these cute Brussel sprouts being, unfortunately, a misunderstood vegetable probably because most people don’t know how to cook them properly.

Well, I personally like the flavor of roasted garlic and of-course baking it with some non-dairy cheese sounded nothing less than tempting and worth giving a try for the first time with some Brussel sprouts 🙂 Continue reading “Cheddar and Garlic Roasted Brussel Sprouts”

Vegan Spinach and Mushroom Crescent Rolls

vegan spinach and mushroom crescent rolls recipe

Spinach has been the most talked about salad green in the world since almost the 14th century, until Kale gained its popularity and they both joined the march of healthy and clean eating.

vegan spinach and mushroom crescent rolls recipe

Believed to have originated in Ancient Persia, Spinach has travelled the world impressing us with its versitality and immense health benefits and has managed different and disguised ways to be a part of our healthy daily meal plan.

In the praise of this mighty green, a cup of spinach intake can boost the daily nutrient capacity in terms of iron, manganese, magnesium, calcium, folate, vitamin C, E,K, A, B1,B2, B6, potassium, fibre and the list is honestly endless. No wonder why Popeye always flaunted his spinach nurtured muscles? Makes me wonder if he was a vegan too. 😀

vegan spinach recipes

I also basically love mushrooms. I know it doesn’t have any particular appealing taste of it’s own, but all mushroom lovers have no biasness when it comes to including this as an ingredient in food preparations. So much so that , we start to consider this as a vegetable inspite of it belonging to the fungi kingdom.

But the key is to get healthy nutrition from as many sustainable and plant derived resources right? Well, then as per many recent studies, mushrooms are in the game. Woohoo! Not only do they decrease the risk of obesity, diabetes, and heart disease, they also promote a healthy complexion and hair alongwith increased overall energy.

Okay, so coming back to this super-tempting spinach recipe, folded in with mushrooms and some sweet yellow corns for the sake of my fettish, this crescent rolls recipe has turned out to be my ‘to-go’ as a quick option when it comes to my list of vegan snack recipes or even as an appetizer. 🙂

You will need:

  • One crescent roll (I use the Pillsbury one as it is vegan)

vegan crescent rolls

  • 2 cups of washed and chopped spinach
  • some washed and chopped up  baby bella mushrooms
  • Approximately 5-7 tbsps of tofutti cream cheese. You can find many other vegan brands too that market amazing cream cheese and sour cream.

creamy spinach and mushroom crescent roll recipe

  • I used 3 tbsps of tofutti sour cream

Tofutti Sour-Supreme-

  • 1 tsp of nutritional yeast
  • 1/2 tsp of galic powder
  • 1 tsp of onion powder
  • Salt and pepper to taste
  • 1/4 cup of frozen yellow sweet corn (thawed)
  • 1 tsp of sesame seeds and
  • 2 tbsp of breadcrumbs
  • some oil to spray for baking

To make:

  • Set your oven to preheat at 400 F or 200 C
  • In a large mixing bowl, add the cream cheese and the sour cream and mix them well.
  • To that add the chopped spinach, the onion-garlic powder and the seasoning, gradually folding in the chopped muhrooms and the sweet corn.
  • Line a baking tray with tin foil and spray it with some cooking oil of your choice.
  • Now it time to set the crescent rolls. 😀 Craefully open the outer package as instructed on the label and gently separate the triangle pieces of the rolls as per the tear markings made on them.
  • place them on the baking sheet, add a scoop of the mixture and fold the rolls starting from the narrow side inside, simply just like a wrap. Trust me, you don’t need to be a pro at this. I simply followed my gut with some caution. 😛
  • Once all the rolls are set and done, sprinke them with some sesame seeds and bread crumbs for a crispy surface.

vegan cresecent rolls-spinach and mushroom recipe

  • And finally let them bake for 18 minutes in the preheated oven and watch them rise and turn golden.

spinach and mushroom crescent rolls final

And serve hot. Oh! But be sure not to bite right away.. I know tempations are so hard to resist, right? 🙂

P.S : ♄ The inspiration for this recipe was taken from here and there are many more that you could check out. 🙂  I’ve tweeked some minor changes in my cresecnt rolls here to satisfy my foodie soul though . I hope you enjoy it as much as I did along with my family. ♄