3 Healthy Vegan-Ass Things to Make (And Eat)

Ola  Pups!

Today is a mish-mash of things I've been doing in the last month. A lot of it has been turning the focus away from just vegan baking and moving my passion to manic vegan-cooking in general. After you go vegan you become obsessed with food and trying new things. Like I always say, once you stop whining about what you CAN'T have, and start focusing on what you CAN have,  life gets a whole lot better. And trust, there is a plethora of stuff you can make food with.


So here are 3 cooking activities to try.


All-Rounder Award Oats

Let's start with a wholesome breakfast. It's oats, and oats, yes, can get dreadfully boring. So do this once a week, and it will start becoming more appealing promise.


All you need to do is cook 1 cup of oats with a plant-based mylk (like almond, coconut, soya, or cashew mylk) and then stick one table spoon of pure coconut oil in it. Then go ahead and add one to two tablespoons of jaggery and top with fruits. I used strawberries. Here's the thing: the oats give you a healthy carb, the coconut oil gives you a health fat (that keeps you full) and fruit, because fruit yo!

Also add some crushed almonds for protein and top with Cinnamon powder. Slurp. What a solid meal no?

Now let's move on to the art of making your own masala. Our head editor at Write Leela Write, Satya, taught me to make my own south-Indian masala to use for sambar, rasam, or vegetables. It's totally flexi and you can do your own thing. But this is what I did.


Basic South Indian Influenced Masala

3 tablespoons of coriander seeds, fennel (sauf), methi seeds (fenugreek)
2 tablespoons of Pepper corns, mustard seeds, channa daal(split chick pea lentils),  cumin (jeera)
10-12 dried red chilies and one table spoon jaggery powder


Take all your ingredients and roast in on a pan for 2-3 minutes. Let the natural oil emerge, and fill your house, try not to cough. Then add it to a blender and blend away. Store your potent magic powder in an airtight container and use it all up in 3 weeks. Keep it fresh, you know?

Before and After

Now Let's move to what you could do with this powder.

Make a vegetable daal that goes with rice and salad.

Here's what I used

1 cup chopped potatoes

1/2 onion chopped

2 tomatoes chopped

1 cup chopped Spinach

one big bunch of fresh dhanya (cilantro)

3-4 tablespoons of your magic masala

2 teaspoons turmeric

a dash of hing (asafoetida)

One cup fresh grated coconut

One capsicum (green pepper) chopped

3 green chilies

2-inches of ginger chopped fine

1/2 cup masoor daal (or any lentil you want)

Salt to taste


To make

Blend onion and  green chilies into a paste

In a pressure cooker add some cooking oil.  Add hing. Then the green chili -onion paste and tomatoes. Fry for 3-4 minutes.  Add the 1/2 cup daal and dry some more. Add your potatoes and capsicum and mix well. Now add your fresh coconut and masalas (your special powder, turmeric, and salt to taste)

After frying it all together for another 3 minutes add 2.5 cups of water and seal the pressure cooker. Let it go for 2 whistles. Enjoy with brown rice and fresh salad!

One Healthy Vegan Dinner, Coming Right Up!

And lastly, we have the Fox-Tail Millet Salad with Soya chunks. And boy do I have a treat for you because it's on video. Carrots, the vegan restaurant in Bangalore invited me to live demo it.

So watch it here:  Click here for Demo Video 

Watch the Video for this HERE

And that's that Puppies! Enjoy the coming week. Keep it kind.