May 8, 2021 | Mains
Vegan Balsamic & Basil Mushrooms With Soba Noodles
Cooking with mushrooms is my latest love. They are so versatile with both Indian and global cuisines. This recipe is made with staple pantry ingredients and is super quick and an easy one to follow.
The perfectly caramelised mushrooms are tossed in savoury salty and sweet balsamic sauce with tons of umami undertones. The one process I follow to perfect the cook on mushrooms is not stirring them while they cook. It’s good to flip them each carefully once it is cooked on one side. Also mushrooms tend to not get caramelised if put in a crowded pan. They love their space too 🙈. Tipping in a few fresh basil leaves or thyme works as a perfect aromat for this dish.
The sauce is everything in this recipe. Made with balsamic vinegar, soy sauce, garlic chilli sauce and extra virgin olive oil and just a simple sprinkle of salt and black pepper. I simply love this flavour combination.
If you like this Vegan Balsamic & Basil Mushrooms With Soba Noodles recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
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Hot & Spicy Chilli Garlic Noodles
Vegan Balsamic & Basil Mushrooms with Soba Noodles
Arpita Darooka
Vegan, easy, quick, delicious
Prep Time 10 minutes mins
Cook Time 7 minutes mins
Course Main Course
Cuisine Global
- 2 Portions Soba noodles use regular noodles if soba is not available
- 200 Gms Button mushrooms Thick slices
- 2 Tbsp Olive oil
- 1 Tsp Sesame seeds
- 3 Tbsp Garlic Minced
- 4-5 Leaves Basil
Sauce mix
- 4 Tsp Balsamic vinegar
- 1 Tsp Olive oil
- 2 Tsp Soy sauce
- 2 Tsp Maple syrup
- 1/4 Tsp Salt
- 1/2 Tsp Ground black pepper
- 1 Tsp Garlic red chilli sauce
Garnish
- Toasted sesame seeds
- Sweet paprika or red chilli flakes
- Basil leaves
Boil and drain soba noodles. Reserve the boiled water.
Heat oil in a pan, sauté sesame seeds and garlic until it begins to change colour. Add mushrooms and let it cook for 2-3 mins. Do not stir.
Now turn them carefully and let them cook from the other side for another 2-3 mins or until it turns golden brown. Do not stir.
In a bowl mix all the sauce ingredients.
Stir the sauce in the mushrooms and add torn basil leaves. Mix in 2 tbsp reserved noodles water and mix well.
Taste and adjust seasonings.
Garnish and serve with noodles.Enjoy!!!
* Do not stir the mushrooms at all.
* Mushrooms doesn’t caramelise if the pan is over crowded.
*Substitute basil with thyme if basil is not available.
*Substitute soba noodles with regular noodles.
*Toss soba noodles in chilli oil if more heat is preferred.
Keyword vegan balsamic and basil mushrooms with soba noodles
May 7, 2021 | Mains
Beetroot & carrot salad
When the meals needs to be simple and light, then a delicious salad comes to the rescue.
Packed with super nutrients, this meal comes through in less than fifteen minutes. All you need to do this toss all the ingredients in a bowl and you are done. Pair with rose lemonade during summers and warm herbal tea during winters.
Grated fresh carrots and beetroots mixed with a delicious dressing of balsamic vinegar, maple syrup, extra-virgin olive oil, garlic, salt and pepper. I do love making it a bit indulgent with charred cheese but that’s optional. I have used raw beetroots with skin removed but this could me made with boiled, roasted or steamed beetroots too. Do the same with carrots if raw carrots are not preferred. Mint leaves and roasted crushed peanuts added for the freshness, crunch and more texture.
How is this made?
🔘In a bowl mix – 1 tsp lemon juice, 1 tsp Balsamic vinegar, salt and black pepper, 1 tsp honey/maple syrup, 1 tbsp extra virgin olive oil, 1/2 tsp garlic powder.
🔘Peel and grate 1 beetroot and 2 carrots in a bowl.
🔘On a direct flame hold a cheese cube with a tong and roast it until charred. (Check the video here)
🔘Dry roast a handful of peanuts and pulse them coarsely in a chopper or food processor.
🔘Mix the dressing in the grated salad, top it up with charred cheese and peanuts. Garnish with a few mint leaves for extra texture and flavour 😋.
Doesn’t this combination and colours on the plate make you drool already?
If you like this beetroot & carrot salad recipe, do let me know your thoughts in the comments below. You can also connect with me on my social media handles.
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Beetroot & Carrot Salad With Burnt Cheese
Arpita Darooka
Nutritious, healthy salad recipe
Prep Time 14 minutes mins
Course Salad
Cuisine Global, Indian
- 1 Pc Beetroot - large sized
- 2 Pcs Carrots - medium sized
- 1/4 Cup Roasted peanuts
- 1 Cube Cheese 2x2 inches
- Mint leaves As required
Dressing Ingredients
- 1 Tsp Lemon juice
- 1 Tsp Balsamic Vinegar
- Salt and black pepper As required
- 1 Tsp Maple syrup Or honey
- 1 Tbsp Olive oil Extra virgin
- 1/2 Tsp Garlic powder
Mix all the dressing ingredients together and keep it in the refrigerator.
Peel and grate beetroot and carrots.
On a direct flame, hold a cheese cube with a tong and roast it until it gets charred (optional).
Pulse roasted peanuts coarsely in a chopper.
Mix the dressing in the grated veggies, top it up with charred cheese and peanuts. Garnish with fresh mint leaves.Enjoy!!!
Keyword Beetroot and carrot salad with burnt cheese, healthy recipes, healthy salad recipe, Salad recipe
May 5, 2021 | Mains
Baked Falafel Tacos With Basil Hummus.
This visual of baked falafel tacos with basil hummus and crispy chickpeas would hopefully make you want to try one asap. Loaded with nutrients, this is vegan and super delicious. I used store bought taco shells but those can be replaced with small home-made chapatis.
Traditonally, falafels are best enjoyed when fried but I really wanted to try a baked version of it. I am so glad to announce, it didn’t disappoint me at all. I did not feel the taste was compromised and we equally enjoyed it as we would enjoy the fried ones. The falafels were baked until they turned golden brown and crisp. Paired with creamy hummus which was delicately flavoured with fresh basil and loaded with tons of crispy chickpeas. Oh, so yum!
This could be such a crowd pleaser for house parties and family dinners, lunches and brunches. Prep in advance and put it to bake while you churn the hummus. Crispy chickpeas could be made in advance and stored too. Comes in handy while assembling the whole thing together.
If you try this recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handles.
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Crispy chickpeas recipe
Baked Falafel Tacos with Basil Hummus
Arpita Darooka
Vegan, guilt free, nutritious and healthy.
Prep Time 15 minutes mins
Bake Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Global
Falafel Ingredients
- 1 Cup Chickpeas Soaked overnight
- 1/2 Cup Spinach
- 1/4 Cup Cilantro
- Salt To taste
- 1 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 1/2 Tsp Roasted cumin powder
- 1 Tsp Lemon juice
- 7-8 Cloves Garlic
- 1 Pc Onion Chopped
- 3-4 Pcs Green chillies
Basil Hummus Ingredients
- 1/2 Cup Chickpeas Soaked overnight
- 8-10 Leaves Basil
- 3 Tbsp Tahini
- 7 Cloves Garlic
- 1 Tsp Lemon juice
- Salt To taste
- 1/2 Cup Aquafaba (cooked chickpea water)
- 1 Tbsp Olive oil
- 2-3 Pcs Ice cubes Or ice cold water
Garnish
- Zaatar spice, Sumac and black pepper as required
Falafel
Coarse grind together all the falafel ingredients. Make it a coarse paste like consistency. Use a tbsp of gram flour if required to bring it together.
Refrigerate the mix for at least 30 mins. Mix 1/2 tsp baking powder. Make small balls or patties out of it and lay them on a lined baking tray.
Brush or spritz a little oil on the falafels and bake at 200 C (fan assisted) for 25 mins or until they turn brown and crisp.
Basil Hummus
Pressure cook the soaked chickpeas up to 3 whistles. Drain and reserve 1/2 cup water.
Blend together all the ingredients of basil hummus to a desired creamy consistency. Add olive oil and ice cubes in intervals for a wonderful texture.
Take it out in bowl, top it up with extra virgin olive oil, zaatar and sumac spice and black pepper.Enjoy!!!
Assemble Tacos
In taco shells, add falafels, top it up with hummus. Add salad greens and pickles of choice. Add crispy chickpeas. Sprinkle some more zaatar and sumac.Enjoy!!!
The recipe of crispy chickpeas is linked in the post.
Recipe for home-made tahini - Dry roast 1/4 cup sesame seeds in a pan until it turns fragrant and just about to change color. Once cooled, add 3tbsp olive oil and blend until it forms a paste like consistency. Keep adding a tsp of oil and blend until it forms a smooth paste. That’s your homemade tahini. Keyword Baked Falafel recipe, Basil hummus recipe
May 4, 2021 | Mains
Roasted Potatoes Cauliflower & Kale.
This is one of my favourite recipes!!! I mean potatoes are love and so versatile to pair with almost any vegetable. My love for potatoes motivates me to try new recipes with it and this one is a star recipe.
The good thing about this is I could play around with my spices and customize it to my taste. Even though I am sharing the proportion of spices I used, I highly recommended customising it your taste and as per availability.
I have made this recipe with both Mediterranean and Indian spices and it never disappoints. In the recipe details, you would see Mediterranean spices, but don’t forget to check the notes for the options of Indian spices too.
This is simple, healthy, vegan, gluten free and does not require much efforts. Pair this with soups of choice or as a side for a simple pasta. My family and I love to club this with roasted tomato and garlic soup.
If you like this roasted potatoes cauliflower and kale recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Roasted Potatoes Cauliflower & Kale
Arpita Darooka
Vegan, healthy, easy recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Marination rest time 15 minutes mins
Course Main Course, Side Dish
Cuisine Global
- 300 Gms Baby potatoes
- 1 Cup Cauliflower florets
- 1/2 Cup Kale leaves Chopped
- 1 Tsp Paprika powder
- 2 Tsp Harissa spice
- 2 Tsp Zaatar spice
- 1/2 Tsp Sumac spice
- 4 Tbsp Olive oil
- 3/4 Tsp Black pepper powder
- 2 Tbsp Garlic granules or fresh garlic
- Salt to taste
- Lemon juice As required
Par boil baby potatoes. Peel them.
In a large bowl, mix in potatoes, cauliflower, paprika powder, harissa spice, zaatar, sumac, 3 tbsp olive oil, salt and 1/2 pepper, and garlic. Put it in the fridge for 15 mins.
Place them on a lined baking tray in a single layer and roast them in a pre heated oven at 170 C (fan assisted) or 180 C (without fan) for 15 mins or until the potatoes look wrinkly roasted.
In a bowl mix kale with remaining 1 tbsp olive oil, salt and 1/4 tsp pepper.
Take the tray out of the oven, stir the roasted veggies, add kale and return it back to the oven to bake for another 7-8 mins.
Remove from the oven, drizzle a generous squeeze of lemon juice, adjust seasonings if required and serve immediately.Enjoy!!!
Instead of Mediterranean spices, use Indian spices like red chilli powder, roasted cumin powder, and crushed fennel to marinate the vegetables.
Keyword Roasted potatoes cauliflower and kale recipe
May 3, 2021 | Mains
Spinach And Mushroom Pasta
My family is a bunch of foodies with every meal creating memories for us. This creamy, delicious, cheesy pasta is sure to go a long way in our family. When I made this for the first time, my husband made me make it twice in the same week. No, I am not complaining. This is so delicious, I love to make it often too!
The sauce is almost like spinach pesto but the addition of cream and cheese adds to the desired texture and creaminess of it. I usually use whichever cheese I have in my pantry. Parmesan, cheddar or Gouda and sometimes processed cheese too. Sometimes I also top it up with some roasted garlic chips. To make this I slice the garlic in thin slices and roast them in a tsp of oil until they turn crisp and brown. However, that’s an optional thing to add variation to my pasta meals.
Those who tried my recipe did mention that it is kids/toddlers approved too. Yayy!!! Minus the chillies, this is a perfect wholesome meal for toddlers and kiddos.
If you like this spinach and mushroom pasta recipe and image, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Spinach & Mushroom Pasta
Arpita Darooka
Kids approved, delicious, creamy and cheesy pasta recipe.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Global
- 2 Portions Semolina and Durum wheat pasta or any as per availability
- 2 Tbsp Olive oil
- 1 Tbsp Italian herb mix dried
- 1/2 Tsp Black pepper
- 1/2 Tsp Red chilli flakes Adjust the quantity as per taste
- 7-8 Cloves Garlic
- 1 Packet Mushrooms sliced
- 2-3 Pcs Green chillies
- 1 Cup Fresh cream
- 1/2 Cup Cheese (pepper Gouda and cheddar) Grated. Substitute with any cheese of choice
- Salt To taste
- 2 Cups Spinach without stem
Blanch spinach in boiling salt water for 5 mins.
Cook pasta as per packet instructions until just done, rinse in cold water to arrest further cooking, drain and drizzle olive oil and keep aside.
Blend together - blanched spinach, cream, cheese and green chillies and keep aside.
Heat oil in a pan, sauté chopped garlic for about a min.
Add sliced mushrooms and saute for 5 mins until the mushrooms release water and cook itself in it.
Add herb mix, black pepper and red chilli flakes.
Mix in the spinach sauce and stir continuously over medium heat. Let it come to a boil. Add salt and mix.
Mix in the cooked pasta and continue to stir while it cooks for another 2-3 mins.
Garnish with more chilli flakes and cheese and enjoy!!!
Keyword mushroom and spinach pasta, pasta recipes
