Strawberry Pancakes

Breakfast is an important meal of the day. It should be healthy & should be satisfying your appetite. The recipe I'm sharing is a vegan version of pancakes here. You won't see any difference in texture & taste. They are simply awesome & will make you crave for more. 
Being a food explorer and a Ovo-Lacto Vegetarian by diet, it is not so hard as people assume. These days restaurants are offering few options in their menu for vegan & vegetarian enthusiasts too. As said me & my hubby we both are food explorers. I'm proud to say that we have covered almost all variety of cuisines near by. Without limiting ourselves to that we plan to visit Las Vegas almost every year & love to enjoy the fine dining experience offered by different resorts over there. So when I got an opportunity to experiment on a specialty menu designed by Chef Tal Ronnen exclusively for Wynn Resorts,Las Vegas I was totally jumping with joy. 

These pancakes were inspired by the above menu designed for vegan & vegetarian enthusiasts who visit restaurants at Wynn. I took "Peach Pancakes" dish & transformed it to Strawberry Pancakes with Strawberry compote.  
Enjoy making these pancakes as they are if you are a vegan or you can replace them with the dairy versions and can enjoy the dish.

Prep Time-10mins
Cook Time-15mins to 20mins
Serves-8-10 pancakes
Ingredients 
1Cup all-purpose flour
1/4Cup steel cut oats
1Tbs baking powder
3Tbs brown sugar
Pinch of salt
1Cup + 1/4Cup coconut milk / non-fat milk
1Tsp vanilla extract
2Tbs peanut oil / butter
Peanut oil to make pancakes
For layering
2Ripe bananas sliced
Maple syrup /honey of your choice
Dollop of butter {optional}
Strawberry Compote
1Cup chopped fresh or frozen strawberries
3Tbs brown sugar
1Tsp lemon juice
Directions 
Strawberry Compote 
- In a pan take strawberries, sugar & lemon juice. Place it on stove & cook for 30mins or till the compote comes together. In between cooking mash the fruit with a ladle to make a smooth compote.
Making Batter
- In a bowl sift flour & baking powder. Add in steel cut oats along with sugar & salt. Mix them with a spoon.
- In a small bowl coconut milk, vanilla extract & oil. Mix them together.
- Now add wet ingredients to the dry ones & fold together. Allow the batter to sit for 10mins to 15mins.
- Heat a pan with peanut oil. Add a ladle full of batter to pan. The batter will slowly spread a little.
- Cook till the one side comes to light brown & fill it to other side. Cook for 2mins or less.
- Remove the pancake from pan & repeat the same with rest of the batter.
- Layer it up as you like or you can try the below way of layering it.
- Enjoy the healthy breakfast.
Note
- You can replace all non-dairy products with dairy products. 
- I used very less of syrup while serving it. Indulge in as much as you want.
- You can replace strawberry's in compote with your choice fruits. 

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Pineapple Mango Sangria

Sangria is a drink made of red wine, sweetener & added fruits to it. It is named sangria because of it's red color, which comes from the red wine. If the same drink is made of white wine it is called sangria blanca. This summer drink is originated from Spain & Portugal.

Pineapple Mango Sangria is a non-alcoholic drink that is made of two different fruits & a little added sweetener along with fruits. If you are making this drink with store bought juices, do check on the sweet levels & add sweetener wisely. Fizz up this drink with soda or sparkling water.

Prep Time-15mins | Serves-4people
Ingredients  
1/2Pineapple juiced / 3Cups pineapple juice
2Mangoes juiced / 2Cups Mango juice
2Tbs honey/agave nectar {as needed}
1small apple sliced 
5Strawberries sliced 
1Orange sliced 
Few ice cubes
Directions
- In a pitcher mix the 2 juices & honey or agave. Add the sliced fruits to it. 
- Chill & serve or serve with ice cubes right away.

Note
- I used fresh squeezed juice in this recipe.
- Filter the juices twice to the reduce pulp.
- You can use store bought juices & it would be much easier.
- You can add some sparking water or soda.
- If the juices are sweet enough, skip honey or agave from the recipe. 


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Mango Avocado Salsa

Mango Avocado Salsa is a tasty & simple dip that can be made & served with less hassle. Salsa is a mexican style dip made of fresh tomatoes, onions, jalapeño peppers, salt & lemon juice. You can always tweak the recipe as you like. This dish doesn't require any cooking & it is easy breezy to make.

Prep Time-10mins | Serves-2people
Ingredients 
1Mango chopped
1Avocado deseeded & chopped 
1Tomato finely chopped 
1/2Onion finely chopped 
2Green chili's / jalapeño deseeded & sliced 
1Tbs lemon juice 
Salt to taste 
Cilantro/Coriander leaves for garnish
Directions 
- In a bowl mix all the above ingredients.
- Adjust taste if needed. 
- Serve with tortilla chips.
Note
-You can cut mangoes to much smaller pieces. Make sure that you won't mash them.

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Mung Sprouts Salad | Moong Sprouts Salad | Sprouts Salad

For this weeks blogging marathon I'm showcasing " Soups & Salads". Today I'm sharing a healthy sprout salad. Check this Blogging Marathon page for the other Blogging Marathoners doing BM#38.

Moong sprouts salad / Mung sprouts salad is a healthy indian style salad. Sprouts are a healthy & nutrient food. They can be made with different pulses & I chose moong bean sprouts for this salad. I made it in Indian style as I don't have to add oil in the dressing & it only needs 3 ingredients to build the flavor in salad. Check my post for how to sprout for step wise post.

Prep Time-16hrs | Cook Time-10mins | Yields-2servings
Ingredients
1Cup moong dal sprouts
1/2Cup grated carrot 
1Tbs lemon juice 
1Tsp red chili powder (Adjust accordingly)
salt
Directions 
- Steam cook mung dal for 5mins. Remove them & cool them.
- Mean while in a bowl mix carrots, lemon juice, red chili powder & salt. 
- Now add the moong sprouts to the bowl & mix them well. 
- Adjust salt & chili powder if needed. 
- Garnish as you like & enjoy this healthy salad.
Note:
- You add finely chopped onions for a crunch in the salad.
- You can mix & match veggies in this salad. So play with the combo's as you like.

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Tabbouleh | Quiona Salad | Keen-wah Salad

For this weeks blogging marathon I'm showcasing " Soups & Salads". For the First day I made Tabbouleh an arab salad for the event. Check this Blogging Marathon page for the other Blogging Marathoners doing BM#38.

Tabbouleh is a arab salad, traditionally made of bulgur wheat & mix of veggies topped with a lemon & oil dressing. I replaced bulgur with quiona & rest of the salad recipe remained the same. It is sure a healthy filling salad.

Prep Time-10mins | Cook Time-20mins | Yields-2 servings
Ingredients
1/2 Cup Quiona / Keenwah
Water 3/4 Cup water
1big roma tomato chopped in to small pieces

2Scallions chopped

1Tbs lemon juice
1Tsp black pepper (Adjust if needed more)
1Tbs olive oil
1/4cup chopped parsley
Salt
Directions
- Cook quiona with 3/4 Cup water on a stop top. Once all the water is absorbed switch off heat & close it with a lid for 10mins. Transfer the cooked quiona on to a plate and allow it to cool.
- Mean while in a small bowl add chopped tomatoes, scallions, lemon juice, black pepper, oil, salt & parsley. Mix them well. 
- Now add the quiona to the mix bowl & mix it gently. Make sure that the ingredients are mingled well.
- Adjust salt, pepper & lemon juice if needed. 
Note:
- If needed add little more of oil. But I liked it with less oil.
- Use olive oil for perfect taste. 

I served it with my afternoon lunch along with roti.

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Masala Peanuts

Masala Peanuts are a crunchy & crispy bites which can be enjoyed as a evening  snack along with your tea or coffee. To make them healthier I microwaved this goodies and they were as perfect as a deep fried one's. I shared both the versions for you all to explore & can choose the option you like. 

Prep Time-5mins | Cook Time-5mins| Yields-2servings
Ingredients 
1/4Cup besan 
2Tbs rice flour
1/2Cup peanuts
1Tsp red chili powder
1/2Tsp salt (Adjust as needed)
4Tsp water
1Garlic minced
1/2Tsp oil 
Few curry leaves 
Directions
Microwave Version: 
- In a bowl add all the above ingredients & mix them well. Adjust salt & chili powder if needed.
- Take a microwave safe bowl or on small cookie plater & apply oil to it. Now lay peanuts so that they won't touch with each other. 
- Microwave it for 2mins & shuffle them. Now microwave them for 3mins & the masala peanuts are ready. 
Deep Fried Version: 
- Take an pan with enough oil to deep fry & bring it to boiling point. 
- Add little by little of peanuts to pan and fry them crisp. 
- Remove them & lay them on a paper towel to remove extra oil. 
- Repeat the same with rest of the peanuts. 
Note:
- You might have to microwave peanuts in small batches if your are using a small bowl or plate. 

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Blueberry Crisp

Blueberry crisp is a bubbly crispy dish. The fruit added oozes out the juices making the dish irresistible. I chose blueberries as my love to them is inexpressible & I love to include them into my diet as much as possible. You can replace any fruit to blueberries & can enjoy this dish. I replaced the all purpose flour to almond meal to make it a little healthy. 

Prep Time-15mins | Cook Time-45mins | Yields - 2Servings

Ingredients

For Crisp

1/2Cup almond meal

3Tbs brown sugar

1/2 of 1/4Tsp salt

1/4Tsp cinnamon powder

1/4Cup olive butter @ room temperature 

2Tbs sliced oats

For layers

1 Pear sliced 

1/2Cup blueberries

Directions

- Pre-heat oven @350 degrees.

- Take a bowl & to that add almond meal, brown sugar, salt, cinnamon powder & butter. Mix it well & keep aside. 

- Divide the mixture equally in to two parts & to one part add oats & mix them.

- Now take a oven safe bowl & arrange pears as your first layer & on top add a little of mixture without oats. 

- Top it with blueberries & add the layer of crisp on top. 

- Now bake it @350degrees for 30mins.

- At the end fruits will oozing the juices & the crisp layer will bake brown & looks crispy. 

- Serve it warm.

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Almond Milk - Homemade

Almond Milk is healthy alternative for regular cow's milk. It consists of omega-3 fatty acids, vitamins, proteins & less calories compared to regular milk. It is also know as a heart healthy drink & can also help in lowering your bad cholesterol.In general a cup of almonds have 500 & odd calories & when we prepare milk from them the whole calories are divided the cups of water you have added.

Ingredients
1Cup almonds
1Tsp vanilla extract 
Pinch of salt
6Cups water
2Dates (Soaked overnight)

Soak almonds for 6hrs to 8hrs in sufficient water. 

After 8hrs in a blender add almonds, water, salt & vanilla extract.Now blend them till the almonds milk can be seen as above. All the water in blender changes to whitish color. This means your almond milk is ready. 

Now filter the milk using a mesh filter & a cheese cloth.

Squeeze out all the milk from almonds. 

Store it in a air tight container & refrigerate it. 

Enjoy it as you like.

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Apple Milkshake with Almond Milk

Prep Time-5mins | Yields-1 Serving 

Ingredients

1Cup apple juice 

1Cup almond milk

4Dates (Soaked in water overnight)

1/2Tsp cinnamon powder

Directions

In a blender mix applejuice, almond milk , dates & cinnamon powder. Blend it on high speed once. Transfer the milkshake in to a glass and enjoy.

Note: 

- I used almond milk as it is less in calories rather than normal milk. 

- Check kitchen basics section to get almond milk recipe. (Coming soon)

- I soaked dates in just enough water & not more.

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Check this too..

Banana Nutella Milkshake