Peanut Butter Power Balls (Vegan, Yes)

It's kind of hard to make protein balls look good. But meh, Instagram filters.

Hi Cats!

I was way lazy to write a blog today. It's Monday after all.


But I made these protein balls and had enough foresight to take pictures, so I am like I might as well write this thing. But still, I am like typing stream of conscious. Can you tell?


Anyway.


So these little babies have no oil. It's all protein, all nutrition. Only oat flour (no maida/flour), and there is jaggery instead of sugar. That doesn't mean jaggery is any better for you, but it has more minerals in it, so whatever, feel better about it. It also requires no real cooking or baking. Yay!

All the good stuff

Here's what you need

1 cup oat flour (just take a cup of oats and grind it in the blender)

1/2 cup almonds

3 tablespoons peanut butter

2 tablespoons jaggery syrup or melted jaggery (add more if you like it sweeter)

1 tablespoon chia seeds

1 tablespoon ground flax seeds

2 tablespoons plant-based mylk or water

1 tablespoon cinnamon powder

11/2 teaspoons vanilla essence

Pinch of salt

How to make

In a giant bowl add everything.

That's everything. Although I ended up adding more peanut butter.

Ok wait. Before that chop up half of your almonds into bits (rough cut) and blend the other half into almond flour. Mix it with your oat flour. You can also just add half the almond and cup of oats to one blender along with your flax seeds and make one powder.

Ok so now add your oat flour/almond flour/flaxseeds powder into the bowl. Add your chopped almonds, chia seeds, vanilla, jaggery syrup,  pinch of salt, and peanut butter on top. Now slowly mix. It will be all lumpy and show no signs of ever coming together. But keep mixing. Now add your two tablespoons water/plant mylk. Now get your hands dirty and start squeezing it into a dry dough. It might be very dry, that's ok.

It will seem daunting at first. Things get better.

Start to make balls out of the dough, it will be tougher than making  oil-laddos because the mixture is not that wet, but keep working at it. If it's really way to dry you can add a tablespoon more of water.

And that's it! Makes about 8 medium protein balls. Since are nutrient packed and not that sweet they're great to start your day with. It's also a solid post- workout snack choice.

See, they look nice and healthy, right?

I'll see you guys when it's the weekend again. Until then, make it through the week cats! I know you can.

A New Vegan/Veggie Scene in Bangalore - Off The Radar

Photo Cred: Off the Radar 

Ola Blue Jays,

This past Saturday me and my partner Indra headed to Off the Radar, a travel cafe that offers a 90% vegan menu + the option to veganise most of their other vegetarian dishes. Off The Radar is the third vegan haunt that is haunting (pardon the lame pun) on koramangala 80-feet road. Carrots, Paradigm Shift, and now Off the Radar. So it's official folks, 80-feet road Koramangala is the Vegan Belt of Bangalore.

They are kind of opposite Nasi and Mee, tucked away inside the Wolfpack wildlife and nature store. To start with, we ordered their vegan peanut butter and banana shake and it was hardcore delicious. Then we had the vegan Alfredo pasta made with almond milk. I asked them to make it spicy. We were both blown away with how fantastic it was. Spicy, creamy, al-dente pasta, just the good stuff, man! Indra also had a hearty vegetarian grilled sandwich. We split a cucumber and corn salad that was fresh, zesty, with a green chili kick.

That's the almond milk pasta. This was so.freaking.good. ( Photo Cred: Off the Radar ) 

All in all a very satisfying lunch that was very easy on the pocket to boot. We will be going back. The reason I am writing about this is because there is more to the story. The owners Komal and Nithin are kind of living the dream. Travel is at the heart of their existence ( and you will def pick up on that energy with the aesthetics of this place). They want to open up the space to a community of passionate people. They already had one successful documentary screening (where they squeezed in 30 + people into their small cafe). Cooking classes, photography, and other creative workshops and documentary screenings are just some of the other stuff they want to use the cafe space for too.

yay books (Photo Cred: Off the Radar )

So, I asked Komal and Nithin 3 questions. Let's get to it!

That's Nithin and Komal (Photo Cred: Off the Radar )

Me: So what's the story with you two? Travellers, photographers, environmentalists? How does your real life passions translate to your cafe

Komal and Nithin: We are best friends, foodies, travellers and nature conservers. In addition to this, Nithin is a wildlife photographer and brings in values and principles that are environment friendly. I am an art admirer, kathak dancer and love to create beautiful spaces. We constantly seek adventure in life and meet interesting people which lead us to start the cafe.

We truly believe in exploring different terrains and location around the globe. This is due to our love and passion to admire the beauty of nature and to preserve it in its pristine form. The cafe is a space for like minded folks to hang out, communicate and spread the message to the community about responsible travel. We want to give out lots of information about travel destinations and also act as a catalyst to raise awareness about nature conservation.

Photo Cred: Off the Radar 

Me: Tell me the most dangerous situation you've gotten into while travelling?

Komal and Nithin: In 2012, we went on a road trip to the Western Ghats (Dandeli - Karwar - Gokarna) in peak rainy season. The visibility was zero at certain times which was pretty scary as there were lorries and trucks coming from the opposite direction. When we finally reached Gokarna, we decided to halt there and go for a quick trek to the one tree hill on Om beach (as the weather seemed okay with less chance of rain). Once there, we were tempted to sit on a huge rock which was slant. Just as we did that, it started to pour and a really huge wave came on us. The intensity was so much that it made us slip on the rock. That’s when we knew that we shouldn’t be there and started to head back. It had turned dark and our torch batteries died. We were soon lost in the darkness and had to be watchful of our steps as we could fall into crevices in the rocks. After a trek that seemed like an eternity, we spotted a tiny light and headed towards that. We then found the trail and reached the guest house, dripping head to toe.

Me: What are your favorite things on the menu?

Komal and Nithin: We love everything! It’s difficult to pick our favourite as every item on the menu has been personally chosen by our chefs and us. Before we decided the items on the menu, we were sure of one thing… to offer food that we would love to eat at a cafe.

Yoga Bars  (Photo Cred: Off the Radar)

Me: Where do you see Off The Radar 5 years from now?

Komal and Nithin: We would be the ‘go to’ place for any traveller or outdoor loving community where travel related activities will be organised regularly. A place buzzing with people who have interesting stories and ideas to share about travel, adventure and life that will inspire many others.


So, Bangalore, sound like your kind of people/place? The owners are always happy to chat, or leave you alone to read a book, or have a lazy meal with friends. It's the kind of place that automatically hugs the mood you want to be in.

Yay for more vegan options in Bangalore!

Orange Oatmeal Almond Cake ( You Bet It's Vegan)

That Cake Has  A Lot Going On

Yo Magpies!

This Friday I wanted to try something new-ish. I had no vanilla in the house, which is kind of a problem when it comes to baking. But meh, I did without it without any major repercussions. So today we have a Orange Almond Oatmeal Cake. It also has coconut, but I thought it would be rather narcissistic if this one baked good had to christen itself orange-almond-coconut-oatmeal cake. We get it cake, you got a lot going on.

So Bangalore totally has its orange season going on. So let's make merry. I also added a note on making a quick batch of oat mylk (takes all of 4 minutes), and you can find that below the recipe.



Here's what you need

11/4 cup flour
3/4th cup oats
1/2 sugar
1/2 brown sugar
1/2 teaspoon salt
1/2teaspoon baking powder
1/2teaspoon baking soda
1 teaspoon vinegar (or apple cider vinegar)
2 Oranges Juiced
1 teaspoon fresh orange rind
3/4th cup almonds blended into almond meal
1 cup oat mylk (or any plant mylk like coconut, soy, almond, cashew)
1/2 cup dried coconut
1/3 cup oil
1 teaspoon vanilla
pinch of salt

Just some of the yum going in this baby

How to Make

In a large bowl mix your sugar (you can use 1 cup regular sugar if you don't have brown to mix it with) with your oil, salt, and vanilla (because unlike me you have vanilla, right?). Make sure all the is sugar dissolved. Blend your almonds into a coarse powder (that's almond meal).

That's what blended almonds look like

Add the almond meal into the sugar-oil mix, then add your coconut and oat milk and vinegar. It won't look pretty but make sure to stir well. Now add the juice of 2 freshly squeezed oranges + your orange rind. Just use a cucumber peeler to scrape the side of an orange. You'll need to finely chop the rind.

That's about how fine you want your rind

It's time to add the flour and oats, do so carefully starting with the flour, then the oats. Ad your baking powder +soda. Ok, so now you have a nice thick (put still a little bit pourable) batter. Grease your loaf pan with a good layer of oil. Preheat oven to 180-185c. Spoon your batter in the greased pan.

Right before going in that oven

Pop that lovely in for about 25 minutes. Check after 20 minutes with a knife.Let it cool for 20 minutes before you try any cutting tricks. You should have a wholesome, zesty, nutty cake that will go perfect with black tea or coffee! YUM.


Quick Oat Mylk Magic

It's magic

To make Oat mylk you just basically do 3/4th water and 1/4th oatmeal and blend. So if you use 2 cups water use  1/2-3/4th cup oats. Now just blend the oatmeal and water for a minute. After that strain it out with a mesh, squeeze the leftover oatmeal pulp for every last drop. You can also add 2-3 tablespoons sugar to sweeten. To make it creamer add 5-8 cashews to the oatmeal and water too before blending. Strain as usual and there's you quick and easy oat mylk!




Have a good weekend, keep it kind, keep it real!

My First (Why) Vegan Video ( Sorta Propaganda, Sorta Not)

Mini- Strawberry Cheese Cake (It's Vegan, You Know It)

I couldn't wait for it to firm up. Because blog comes first.

Hello Pigeons!

I took a break from blogging since my little Goa excursion. I ran out of cooking gas last week, some could say that was my excuse. But I was just lazy. Today I used my microwave to get the job done, and let's just say it worked.

So here's a tremendously delicious vegan dessert which has all the rich-creamy-slightly-tangy cheesecake taste, all in a 3-bite size cupcake form! The magic is using cashews, coconut cream, lemon juice and vanilla. Mmmeh, it's got all the cheese cake delight without any sad Moos.

Hello, Delicious

So let's get right into it, then!

What You Need

3/4th cup cashews

3/4th cup coconut milk (Use the creamiest part)

2 tablespoon vanilla

2 pinches salt

1.5 teaspoons agar-agar (china grass)

5 tablespoons jaggery

1/4th cup sugar

1.5 cups fresh strawberries (or frozen)

1/2 the juice of one lemon

3 tablespoons coconut oil (let it harden a bit in the fridge)

one packet of Vegan digestive biscuits (check the label, some brands have milk solids in them)


How to Make


In  bows crush one packet of digestive biscuits. Add one tablespoon vanilla and one pinch of salt. Now add jaggery and your slightly firm coconut oil. Mix with your hands till you can squeeze the biscuits crumbs into a like a pie crust.

All the good stuff in that pie-crust, you're about to make

Prepare a muffin tin with cupcake liners. Now pat down a layer of pie crust on the bottem of each cupcake liner.

Leave it alone for a bit, don't worry it won't be lonely for long.

They won't be solo for long, promise

Now in a blender add your cashews, coconut cream, lemon juice, one more tablespoon of vanilla, and sugar. You can add a bit of water too. Now blend away to glory. You should have a nice pourable (but thick) cashew cream-cheese filling. Taste it, it's yummy.

Now pour on top of your pie-crust filled cupcake liners. done? Super. Pop it into the freezer while you prepare your strawberry glaze.

That's the good stuff! 

I used a microwave because I had no gas, but this is best done in a stovetop. First blend your strawberries with with about 2-3 tablespoons of sugar ( You can add more, but let's try to keep the sugar on the low, k?).

Blended Glory

In a saucepan heat up your pureed strawberries and sugar. Once it starts to simmer add your agar-agar powder and stir completely to avoid any lumps. Pop out your cakes form the freezer, and spoon a nice layer of the strawberry glaze on top of each.

Right before them beauties go back in the freezer!

 Put that baby back in the freezer for two hours. Pop them beauties out, Un-wrap the cupcake liners for full-beauty effects. What's the point of making a 3-layered thingie if you can't see it. Share with other humans for best results.

Have a great week pups! Be good, keep it real, and keep it kind!

Vacation Vegan (Eating Vegan in Goa)

Look! It's a Vegan on Vacation! 

Good Day Gooses!

Today I have you some visual treats. I just went to Goa with my partner Indra. It was a much needed break from intense work and the hardships of being doggy parents. Oh whatever, it was a break from our privileged urban lives, who am I kidding.

 Goa has always had many culinary connotations to it. From pork vindaloo and Bebinca to batter-fried calamari and masala king fish. The list was never ending. It was one of those places that brought up that old cliche- Goa it's a foodies paradise. Now let's talk about this  goddaman 'foodie' business.


What the fish is a 'foodie' anyway? And why does it mean that vegans can't be 'foodies'. I assert my clucking rights- I am a vegan and a Goddamn Foodie. In fact, I'll argue that being vegan makes you even more of a foodie than the non-vegan counterpart. Oh please, stop rolling your eyes. Think about it. When you live in an essentially non-vegan world, you have to actually work with food differently. You have to think about textures, tastes, mixtures, and combinations far more intricately than the average non-vegan.  Being vegan doesn't mean you eat apples all day.

That said, nothing wrong with eating delicious fruit all day. Here's a fruit cup at breakfast.

So this was my first time to Goa as a vegan and it wasn't very hard at all. You have to bug the waiters a tiny bit, and hunt for local jaunts that are taking the Vegan Movement ahead in the country. Did you know there are 3 fully-vegan cafes in Goa ( Bean Me Up, Maa Cafe, and Shantaram)? There might be more and all places can offer vegan food if you just think through some of the standard vegetarian fare. For example most places offer a vegetarian Mushroom Xacuti ( a classic Goan curry) that is default vegan, well, because coconut.

Mushroom Xacuti with Rice and Salad

Order some rice, mushroom Xacuti, and a side salad. You got some spicy-good vegan lunch!




In the city we found a small darshini near the bus station. We asked if he could do a pav-bhaji without butter. He nodded and made sure I didn't want any butter on the Pav either. And there you have it, vegan Pav-Bhaji!

No Butter Here!

Gobi Paratha for Breakfast. Say NO to Curds and YES to pickle!

A simple salad at a shack. Fresh Vegetables dressed up with olive oil, lemon salt, and pepper. So good!

We went to Maa Cafe (Ashwim Beach) which is a raw-vegan cafe, yes, that means not only is it vegan but it's all uncooked food. And boy was it delicious. Here's where the creativity kicks in - using dehydration techniques you can make 'chips'  and even sprouted 'breads' that involve no baking. In fact we had to-die -for chocolate pancakes with bananas, strawberries and coconut cream. We washed it down with a green avocado smoothie with a hearty  amount of soaked chia seeds in the bottom- it was like pudding, for real.

Maa Cafe Goods. See how BOMB it looks?

Raw-vegan by itself can be more of a lifestyle thing,  but being vegan (regular cooked food and not using any other animals products or by-products like leather, or gelatin) are at its a core an ethical movement. This was my guiding factor- I know why I am vegan, so the questions of being 'tempted' didn't arise. Of course I am prone to getting crabby when I am at a restaurant with very limited vegan options, all I want to do is go home and cook myself a grand vegan meal at home. Most of our food can be easily veganised, the more demand there is outside, the more the economy will follow it.

Bruschetta Toast Thingie. Just tell them 'Skip the Cheese Kind Sir' 

Anyway, instead of going on and on, I hope you enjoy all these pictures of what I ate in the land of sea, sand, and regrettable speedos.

We ended up eating mostly beach shack-food. Look out for Hummus, toast without butter and ask them to add toppings like mushroom, tomatoes, or baked beans.

Down below are some more Maa Cafe treats. We had Raw burritos with mushrooms and avocado, a mushroom 'burger' with raw sprouted bread and  coconut 'ice-cream':

Coconut Vegan Ice Cream at Maa Cafe 

Raw Corn 'chips' at Maa Cafe, with fresh salsa and gauc. I could have munched on these lovelies for eternity.

Raw Burrito at Maa Cafe

Falafel! Hummus! Salad! VEGAN!

It's back to work for me goats! Till my next cooking experiment keep it real, and know that travelling vegan is as easy as making vegan cookies!

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.