Pav Bhaji (a Vegan version)

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Pav Bhaji

Today has me longing to get back to normal. Back to the days where we could travel freely, explore, meet up with loved ones and all that good stuff. It’s probably the weather, which is cold, wet and grey here in Sydney. It’s days like this that also have me longing for some comfort food. For me, personally, comfort food changes from time to time. Sometimes, its a big bowl of soup, other times its a big bowl of steamed broccoli. I know, right! Broccoli = comfort food? At times I wonder whether thats normal. Well that’s a mystery for another day, but on more normal days, comfort food is usually Indian food and more often than not, the Street Food kind.

Today, I’m going to treat you to one of my favourites – the good ol’ Mumbai style Pav Bhaji. Never heard of it before? Well, there’s 2 components to it Pav – bread (not any bread, but a dinner roll thats split in two, buttered and lightly toasted.) and Bhaji – a mixed vegetable mash that has been cooked in butter with some beautiful, mild, but warming spices and topped off with some more butter. Usually the bread is toasted on the same pan the veggies are cooked on and it absorbs some of the flavours of the veggie mix, but today we’re keeping things simple. I’m just going to use another pan.

Pav Bhaji - Pav
Buttered and lightly toasted Bread Rolls

If you’d like to try your hand at making some delicious Laadi Pav, try this recipe out. It works like a charm. In the spirit of keeping things simple, I’m just using some store-bought bread rolls today.

The Bhaji or vegetable mix is a really versatile component. Everyone that makes a Pav Bhaji, has their own version. A lot of recipes call for a Pav Bhaji Masala. You can find this at almost any Indian grocery store, but I usually refrain from buying something like this spice mix that has just one use. And seeing how Pav Bhaji is an indulgent treat, we don’t make it very often. So after some experimenting, I figured out a combination of simple spices that works really well. The best part is that these spices are really common and if you cook Indian food, you most likely already have them in your kitchen.

So let’s get cooking.

Pav Bhaji (a Vegan version)

Recipe by Trisha VazCourse: MainCuisine: IndianDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Ingredients

  • 1 potato, peeled and cubed

  • 1 carrot, cubed

  • 2 cups cauliflower florets

  • 1 cup green peas

  • 1 teaspoon oil

  • 3 tablespoons of butter, plus more to butter the bread

  • 1 onion, finely chopped

  • 1/2 green capsicum, finely chopped

  • 1 teaspoon minced garlic

  • 1/4 tsp turmeric powder

  • 1 – 1 1/2 tsp Kashmiri chilly powder (or any other mild variety)

  • 1 teaspoon + 1/2 tsp garam masala powder

  • 1/4 cup Passata

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Fresh coriander, chopped

  • 5-10 bread rolls (This depends on the size of the bread rolls as well as portion sizes, which on an average may be 1-2 rolls per person)

  • Toppings –
  • Butter

  • Onion, finely chopped

  • Fresh coriander finely chopped

  • Some lemon / lime wedges

    The amount of each of these toppings depends on how much you’d like to add to each portion.

Directions

  • Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender.
    (I use a stovetop pressure cooker and this typically takes me 10 minutes. This will vary depending on your pressure cooker.)
  • Heat the oil in a large pan and add 2 tablespoons of butter. Sauté the onions for a couple of minutes till they start softening.
  • Add the chopped capsicum and cook till they soften a little.
  • Add the minced garlic and sauté for another minute.
  • Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.
  • Add the Passata and stir through. Cook this mix for 3-4 minutes.
  • Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency.
    (Please see the recipe video below.)
  • Using a potato masher, mash all the vegetables to a chunky mash consistency.
  • Check for seasoning and add more salt, as needed.
  • Add 1/2 teaspoon of garam masala powder and stir through.
  • Add 1 tablespoon of butter and stir through. Take the pan off the heat.
  • Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.
  • To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread.

    Enjoy!

Recipe Video

Notes

  • Cooking time will depend on how you boil your vegetables. It takes me about 10 minutes in my pressure cooker. Your pressure cooker may take longer or if you’re cooking it in a pot on the stove, it could take longer. Please consider this while calculating cooking time overall.
  • Leftover bhaji keeps well. Reserve some of the vegetable stock in a little jar and refrigerate along with the bhaji. The next day, heat the bhaji on the stovetop. If it is too thick, add a splash of the reserved vegetable stock to get the desired consistency.
  • The bread is best buttered and toasted just before serving. So toast only as many as you intend serving immediately.

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The post Pav Bhaji (a Vegan version) appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

Vegan BLT Sandwich

This easy vegan BLT recipe makes the most satisfying sandwich ever! 

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Not all BLT sandwiches are created equal. Some people opt for adding fried green tomatoes, avocado, or even a fried egg on top. While others like to stick to the traditional version.

My easy vegan version, uses grilled Portobello mushrooms as the “bacon” to give this sandwich a serious punch of flavor. I also opted for gluten free bread, and vegan mayo to make this dish completely vegan friendly.

Even if you’re not vegan, you will love this healthier version of the classic American sandwich.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

The secret to creating a delicious vegan BLT Sandwich is marinating the mushrooms, as long as possible. (I let mine go anywhere from 4-24 hours.) The marinade creates that addicting smoky, sweet flavor that will keep you coming back for more.

What Ingredients do I need for a P.L.T (Portobello Lettuce Tomato) Sandwich?

  • 2 Portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise
This easy vegan PLT recipe makes the most satisfying sandwich ever!

How to cook the mushroom “Bacon”:

I prefer to grill my mushrooms. Simply, cook for about 8-10 minutes on each side, until they are tender and have yummy grill marks.

You can always cook in a skillet or in the oven at 400 degrees for about 15 minutes.

Once mushrooms are cooked, remove from grill and cut into strips.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Switch up your BLT game with this recipe for an PLT Sandwich. Juicy mushrooms, fresh tomatoes and crunchy lettuce all makes this BLT sandwich the ultimate sandwich!

Vegan BLT

Ingredients

  • 2 portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise

Instructions

  1. Marinate portobello mushrooms in olive oil, garlic salt, onion salt, pepper, worcestershire sauce, balsamic vinegar in dish for anywhere from 4 hrs- 24 hrs
  2. Grill mushrooms for about 8-10 minutes on each side, depending on heat of the grill
  3. Once mushrooms are cooked, remove from grill and cut into strips
  4. Spread vegan mayo on toasted bread, add lettuce, tomatoes, and sliced mushrooms
  5. Enjoy!
3.1

http://www.thehealthyhomecook.com/plt/

Originally posted at The Healthy Homecook

Plant Based Vegan Butternut Squash Soup

Plant Based Vegan Butternut Squash Soup

Fall rolls around, the weather cools down, and I crave a warm creamy bowl of soup. That’s where this butternut squash soup recipe comes on the scene.

It is completely plant based, vegan and so flavorful! A healthy homemade soup is my favorite way to warm up from the inside out. Good heavens I can’t stand being cold! Like DESPISE it. If Utah wasn’t so beautiful and so great to raise a family I’d be outta here. 

 

5 Day Detox Program

This soup is part of a series of meals that we use during our Your Super detox.

It’s a 5 day- 2 smoothies and one meal a day detox incorporating more plant based super foods into your diet. It has been incredible and the benefits, especially for my parents and friends have been unreal, from weight loss to going off of arthritis medications, less bloating to more energy. You can use our code: osb15 for a discount and we will be sure to link at the bottom of the post to recipes you can use. It’s just 5 days!! Anyone can do that!

 

 

 

We have been eating more meatless meals lately, and it feels great! This butternut squash soup recipe is one we will be making all fall and winter long! It starts with roasted butternut squash which makes the most delicious base for a flavorful health-conscious meal.

A top view of vegan butternut squash soup. It is bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

What Ingredients Do You Need for Butternut Squash Soup?

Get ready for the most delicious vegan soup you’ve ever had! You’ll want to fill your basket up in the produce section first, and then grab a couple of other items to round it out and garnish it to perfection. Here is what you will need:

  • Butternut Squash
  • Acorn Squash
  • Sweet Potato
  • Yellow Onion
  • Olive Oil
  • Garlic
  • Coconut Milk
  • Vegetable Stock
  • Mellow Yellow
  • Pepitas
  • Smoked Paprika
  • Hemp Seeds (hulled)
  • Cilantro
  • Coconut Milk
  • Salt

The recipe card below contains all the measurements for each ingredient.

Two bowls of vegan butternut squash soup. They are sprinkled with fresh cilantro and roasted hemp seeds. a spoon is next to the soup and the table has scattered hemp seeds and cilantro on it.

How Do You Make Vegan Butternut Squash Soup

We are going to start by roasting several ingredients to deepen the rich nutty flavor of the squash and then we throw everything together for the soup in the blender to make it super creamy. Here are the basic steps. The recipe card contains all the detailed instructions.

  • Roast the butternut squash, onions, acorn squash, sweet potato, and garlic cloves.
  • Blend all the veggies and liquids together. We love to use our Blendtec blender, but you could leave it in the pot and use an immersion blender as well.
  • Simmer on the stove top and add the Mellow Yellow and salt to taste.
  • Prep and add the garnishes.
A bowl of vegan butternut squash soup topped with cilantro and hemp seeds. Another bowl of soup is in the background.

What to Eat with Butternut Squash Soup

So these aren’t at all vegan or healthy, but when I have soup, I must have carbs to sop up all the soup. These are a few of our favorite dunkable carbs:

What are Pepitas?

Pepitas are the seeds from a specific kind of pumpkin. We love to toast them with a little smoked paprika for this recipe to add as a garnish. They add a great pop of flavor and texture to this soup.

A bowl or bright yellow vegan butternut squash soup. The soup is topped with fresh cilantro and roasted hemp seeds. Another bowl of soup is in the foreground.

Can Butternut Squash Soup Be Made Ahead of Time?

This is a great soup for making ahead of time and reheating. It keeps its taste and holds its texture perfectly. Warm it up on the stove top until your desired temperature.

Is Butternut Squash Good For You?

Butternut squash is very rich in vitamins and minerals and antioxidants, which help fight disease.

Butternut squash is also rich in fiber and low in calories.

Two bowls of butternut squash soup. The soup is sprinkled with cilantro and hemp seeds. There is a spoon next to the bowls of soup.

How Long Will Butternut Squash Soup Keep? 

Butternut squash soup can be stored in the refrigerator for up to 4 days.

Can Butternut Squash Soup Be Frozen?

If your butternut squash soup is dairy-free, let it cool, transfer to heavy duty freezer bags, and freeze.

If your soup contains milk or cream, make the soup, but don’t add the cream or milk.  Cool and freeze.  Add the cream or mild when you warm it up to serve it.

A bowl of vegan butternut squash soup. The soup is thick and bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

Butternut Squash Soup in the Slow Cooker

To make this soup in the slow cooker, still roast everything in the oven first and blend in the blender. Then add everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Then garnish as directed.

Butternut Squash Soup in the Instant Pot

To make this butternut squash soup recipe in the Instant Pot, add everything except the coconut milk and garnishes into the Instant Pot and cook on “Manual” for 8 minutes. Then pour everything into the blender and purée it. Pour it back into the Instant Pot and cook on “Manual” for another 3 minutes. Then garnish as directed.

A bowl of vegan butternut squash soup sprinkled with cilantro and hemp seeds. A spoon and another bowl of soup are in the background.

You’re going to love this plant based vegan butternut squash soup recipe! It’s time for crisp air, fires in the fireplace, soft warm blankets, cozy slippers and a bowl of this soup!

Detox Recipes

  • Snacks

Vegan Snacks- Energy Bites

 

  • Smoothies- Add in your super mixes to each smoothie and don’t use dairy or sweeteners

How to Freeze and Make Better Smoothies

Cold Buster Green Smoothie-Detox Approved

Freezer Prep Green Smoothies

Raspberry Coconut Smoothie

Orange Berry Protein Shake

Mango Green Smoothie

Pineapple Orange Green Smoothie

 

 

  • Dinners-

Vegan Bolognese eaten over spiralized veggies

Plant Based Burrito Bowls

Instant Pot Vegetarian Chili

One Pot Vegetables and Lentils

Healthy Twice Baked Potatoes

More SOUP RECIPES You’ll Love:

Raised in the Kitchen - Carrian Cheney

106 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

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A bowl of vegan butternut squash soup topped with cilantro and hemp seeds. Another bowl of soup is in the background.

Print

Plant Based Vegan Butternut Squash Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 50 of the Best Easy Soup Recipes for Families, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 259kcal

Ingredients

  • 1/2 Butternut Squash peeled and chopped
  • 1/2 Acorn Squash peeled and chopped
  • 1 Sweet Potato small
  • 1/2 Yellow Onion cut in large chunks
  • Olive Oil
  • 3 Cloves Garlic
  • 1/2 Can Coconut Milk
  • 2 Cups Vegetable Stock
  • 2 teaspoons Mellow Yellow or to taste
  • 1/4 Cup Pepitas
  • 1/2 teaspoon Smoked Paprika
  • 2 teaspoons hemp seeds hulled
  • Cilantro for garnish
  • Coconut Milk for drizzle
  • Salt to taste

Instructions

  • Heat the oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • Scatter the butternut squash, onions, acorn squash and sweet potato on the pan. Prick the sweet potato a few times with a fork and drizzle everything with a tiny bit of olive oil.
  • Wrap the garlic cloves with their paper still on in a ball of tinfoil.
  • Bake for 30-35 minutes or until everything is tender, flipping things over as needed so one side doesn’t over brown.
  • Place all veggies, squeezing the garlic out of their papers, coconut milk, and vegetables stock in a blender. Blend until completely smooth.
  • Pour everything into a large pot and cook over medium heat until simmering. Stir in the mellow yellow as well as any salt to taste.
  • In a small, nonstick pan over medium heat, sprinkle the pepitas with the smoked paprika and cook, stirring occasionally until the spices stick, about 1-2 minutes.
  • Serve with pepitas, cilantro, hulled hemp seeds and a drizzle of coconut milk!

Notes

You can freeze this soup by letting it cool, placing it in a heavy duty freezer bag, and freezing.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 514mg | Potassium: 874mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18565IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 4mg

Recommended Products

A top view of vegan butternut squash soup. It is bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

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READ: Plant Based Vegan Butternut Squash Soup

Originally posted at Oh Sweet Basil

15 Korean Vegan Recipes

A collection of easy, delicious Korean vegan recipes for your healthy eating!

6-photo collage titled 15 Korean vegan recipesHappy New Year! For those of you who are looking for Korean vegan recipes, here’s a collection of easy, delicious recipes! From kimchi to noodles, this list features a nice variety of recipes for your Korean vegan table! Even if you are not on a vegan or vegetarian diet, these recipes will help you add more plant-based foods to your diet for a healthy New Year.

If you think Korean food is all about BBQ meat and fried chicken, think again! Traditionally, Korean cuisine relies heavily on grains, legumes, and vegetables. Meat was scarce, so our ancestors didn’t eat so much meat as we do in modern days.

Also, Korean temple cooking is entirely plant-based, using seasonal ingredients which are mostly grown in temple grounds or harvested from fields and mountains. No meat or seafood allowed! Due to the long history of Buddhism in Korea, temple cuisine (사찰음식) is deeply incorporated into traditional Korean cuisine. 

For these reasons, so many classic Korean dishes are naturally vegan (or vegetarian) or can easily be veganized!

This list doesn’t include all the vegan banchan included in my 15 Korean Vegetable Side Dishes. Check them out as well! They are very easy to make and will complement just about any main dish!

1.  Vegan Kimchi

Napa cabbage Vegan kimchi in a brown kimchi container

2. Beoseot Gangjeong (Sweet Crispy Mushrooms)

Crispy mushrooms with red and yellow bell peppers

3. Dubu Jorim (Braised Tofu)

Korean braised tofu recipe

4. Buchujeon (Garlic Chives Pancake) 

Buchujeon (Korean garlic chive pancakes)

5. Gamja Jorim (Braised Potatoes)

Korean soy braised potatoes

6. Zucchini Dumplings (Hobak Mandu)

Zucchini dumplings

7. Hobak Buchim (Zucchini Pancake)

Hobak buchimgae (Korean zucchini pancake)

8. Eggplant Rolls (Gaji mari) 

Eggplant rolls

9. Tofu Gimbap

tofu gimbap recipe

10. Kongnamul Japchae

Kongnamul Japchae (Japchae with soybean sprouts

11. Tofu bibimbap

Korean rice bowl with tofu and vegetables

12. Deulkkae Soondubu Jjigae (Soft Tofu Stew with Perilla Seeds)

Soft tofu stew with perilla seeds

13. Jangajji (Vegetable Pickles)

Cucumber pickles in soy sauce

 

14. Beoseot Jeongol (Mushroom Hotpot)

Mushroom hot pot (Beoseot jeongol)

15. Stir-fried lotus roots with peppers and mushrooms

Stir-fried lotus root with peppers and mushrooms

More vegan recipes

Mu Doenjangguk (Radish Soybean Paste Soup)
Miyeok Muchim (Seaweed Salad)
Oi Naengguk (Chilled Cucumber Soup)
Dongchimi (Radish Water Kimchi)
Nabak Kimchi (Mild Kimchi in Broth) 
Ueong Jorim (Braised Burdock Root)
Oiji (Korean Pickcled Cucumbers)
Yeongeun Jorim (Sweet Soy Braised Lotus Roots)
Doraji Namul (Sautéed Bellflower Roots)
Chwinamul Bokkeum (Stir-fried Aster Scaber)
Danpatjuk (Sweet Red Bean Porridge)
Hobakjuk (Pumpkin Porridge)
Kongguksu

This vegan recipe roundup was originally posted in January 2019. Here, I’ve updated it here for 2021.

The post 15 Korean Vegan Recipes appeared first on Korean Bapsang.

Originally posted at Korean Bapsang

Vegan Banana Bread – the only recipe you’ll ever need

This Vegan Banana Bread recipe is a simple, one bowl recipe which results in a moist, spongy and delicious Banana Bread.

I’ve always had a fondness for baking and it’s been this way ever since I can remember. However, when I decided to embrace more of a plant-based diet, a lot of my go-to baking recipes couldn’t be used and needed to be altered. You may have noticed that I haven’t shared very many plant-based cake or cookie recipes yet. I’ve been working on my recipes to make sure that they are just as good as the more conventional recipes, if not better.

So for the first of many, I’m going to share my Vegan Banana Bread recipe with you today. This is one EPIC recipe. And I’m not just saying that. Everything comes together in one bowl, no fancy equipment or gadgets needed and you end up with a loaf of banana bread that is ‘to-die-for’. My husband and I were totally amazed by this recipe.

In the past, I’ve tried a number of banana bread recipes (remember this one or this one), but I think this one beats them all. For a recipe that is so simple, the rewards are pretty great.

Start of by mashing the bananas really well.

Next, add the sugar and oil and mix thoroughly.

Now, add the flax egg and vanilla and mix through.

Add the dry ingredients and fold through.

Lastly, fold in the walnuts.

Pour the batter into your prepped loaf tin and bake.

That’s it. Now you’ve arrived at the hardest part of the recipe, the waiting. You sit back, wait for your banana bread to bake and then wait for it to cool completely before cutting into it.

So if you have a bunch of bananas on your kitchen counter, that have passed their prime, don’t let them go to waste. Make this delicious banana bread. If you’re buying bananas especially for this recipe, make sure they’ve ripened well. They should have a few black spots on the skin, it means they’ll be sweeter and add better flavour to your banana bread. If they haven’t reached that stage yet, I would highly recommend leaving them on the counter for a couple of days before making this recipe.

I really hope you try this recipe out. If you’re not a fan of walnuts, you can leave them out. If you’d like to add a little decadence to your banana bread, add some chocolate chips to it. Either way, I promise you, this is the only banana bread recipe you’ll ever need.

Even if you don’t necessarily follow a plant-based diet, you will love it. You wont miss the eggs and the butter one bit.

Let’s head on over to the recipe now, shall we?

Vegan Banana Bread

Recipe by Trisha Vaz

Prep time

20

minutes

Baking time

40

minutes

Total time

1

hour 

10

minutes

This Vegan Banana Bread recipe is a simple, one bowl recipe which results in a moist, spongy and delicious Banana Bread.

Ingredients

  • 3 large ripe Bananas

  • 1 tbsp flax meal

  • 2/3 cup sugar

  • 1/4 cup oil

  • 1 tsp Vanilla

  • 3/4 cup all-purpose flour

  • 3/4 cup whole-wheat flour

  • 1/8 tsp salt

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon powder

  • 1/2 tsp nutmeg powder

  • 1/2 cup walnuts, roughly chopped

Directions

  • To make the flax egg, in a small bowl, mix 1 tbsp flax meal with 3 tbsp water at room temperature. Stir well. Refrigerate for about 10-15 minutes.
  • Preheat your oven to 180ºC.
  • Line a loaf with with baking paper and lightly grease it.
  • In a large mixing bowl, peel and mash the bananas.
  • Add the sugar and oil to the bowl and mix thoroughly.
  • Add the flax egg and the vanilla and mix well.
  • Add the dry ingredients (the flours, salt, baking powder, baking soda, cinnamon powder and nutmeg powder). Lightly mix the dry ingredients and then incorporate it with the wet ingredients using the cut and fold technique. (Refer to the recipe video for a demonstration.)
  • Lastly, add the chopped walnuts and gently fold through till they have distributed evenly, taking care to not over-mix the batter.
  • Pour the batter into the prepared loaf tin and bake for 40-50 minutes or till a skewer pierced through the centre of the loaf comes out clean.
  • Cool completely before slicing.

    Enjoy!!!

Recipe Video

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The post Vegan Banana Bread – the only recipe you’ll ever need appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

How to make Bread Rolls (Pao)

Soft and light, these delicious bread rolls are made from scratch and make the perfect addition to any dinner menu or party meal.

How to make bread rolls
Bread Rolls

Believe me when I say, there’s nothing better than taking a batch of freshly baked bread out of the oven. Except of course, eating it. Have you ever tried baking bread at home, from scratch? I know a lot of people feel intimidated by the thought of yeast. I was a member of that club for a very long time. But I can tell you this much, if you keep a few things in mind, you will be well on your way to mastering the art of bread baking. Moreover, there are so many varieties to try.

The recipe I’m sharing with you today is one that I fall back on frequently to make bread rolls. It’s a very basic bread recipe and makes a great starting point, if you haven’t baked bread before.

Things to keep in mind –

  • Yeast – Make sure that your yeast is viable. This is easy to do. Place the quantity specified in the recipe in a bowl with warm water and sugar. When rested for about 5 minutes, the yeast gets bubbly and frothy, signalling that it is still viable. If it doesn’t froth up, you may need to replace your yeast.
  • Using warm water – Make sure that your water is warm, not hot. You should be able to keep your finger submerged in the warm water comfortably. If you cannot, the water is too hot, and it will kill the yeast.
  • Kneading the dough – Kneading the dough takes a little time. You need to do this patiently. This helps build gluten fibres, which in turn will help your bread rise well.
  • Resting time – Bread almost always, cannot be rushed, unless you’re making a quick bread. The time needed to rest (prove) your dough depends on the ambient temperature. Resting the dough in a warm spot in the kitchen will help it rise. If it is really cold where you are, consider keeping it by a window that gets a lot of sun or in the oven with just the light on.

Keep these vital points in mind when you’re making bread and you will see great results. Bread making gets better with practice. If your first batch doesn’t turn out spectacular, don’t worry, the next batch will be better, since you now know what to expect. So now that we’ve covered all of that, let’s move on to the recipe.

How to make Bread Rolls (Pao)

Recipe by Trisha Vaz

Yields

12

Rolls

Prep time

20

minutes

Cooking time

25

minutes

Resting Time

2

hours

Soft and light, these delicious bread rolls are made from scratch and make the perfect addition to any dinner menu or party meal.

Ingredients

  • 1 1/2 tsp instant dried yeast

  • 2 tsp sugar

  • 1/4 cup warm water + 1 cup warm water (approx.) to knead the dough

  • 3 cups plain flour / all purpose flour

  • 1 tsp salt

  • 1-2 tbsp olive oil

Directions

  • In a little bowl, place the warm water and add sugar and yeast to it. Stir to mix a little. Let it stand for about 5-10 minutes for the yeast to activate.
  • In a large mixing bowl, place the flour and salt. Mix through.
  • Make a well in the centre and add the yeast and sugar solution. Mix it in with the flour. Add more warm water gradually and knead to a smooth, soft dough. (I had to use just over 1 cup of water) Once the dough comes together, continue kneading for about 5 minutes. You will find the dough gets a little more stretchy than it first was.
  • Drizzle oil and knead it into the dough.
  • Lightly oil the bottom of the bowl and place the dough in it. I lightly oil the top of the dough too. This keeps it from drying out. Cover and set aside in a warm spot in the for about an hour or till the dough has doubled in size.
  • Knock the dough back to get rid of the air bubbles and roll to a ball. Cut into portions and roll out into smooth balls. Place them about an inch apart in a lightly greased baking pan.
  • Cover and leave it in a warm spot for the second rise. This takes about 45 minutes to an hour.
  • Preheat your oven to 180 degrees. Brush the top of the bread rolls with some water and bake for about 25-30 minutes.
  • As soon as the bread is baked, take it out of the oven, brush some butter over the top and cover the pan for around 5 minutes with a clean tea towel. This traps the steam in and keeps the rolls soft.
  • Then take the rolls out of the pan and leave them on a cooling rack to cool.

    Enjoy!!!

Recipe Video

Notes

  • This is a vegan friendly recipe. I used a vegan butter, but feel free to use a butter of your choice.

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The post How to make Bread Rolls (Pao) appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook