Vegan Gumbo#Soupswappers

This Vegan Gumbo is so flavorful, you'll never miss the meat and vegetables.
Recipe adapted from here
Ingredients
1 Tablespoons Oil
1 Tablespoons All Purpose Flour
1 Medium Tomato - chopped
1  Onion  - chopped
2 Cloves Garlic-  minced
1 Teaspoon Worcestershire sauce
1 Teaspoon mustard sauce
1 Teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Sauce
1/4 teaspoon  light Soy sauce
1/4 teaspoon Dried Thyme
1/4 teaspoon  1 teaspoon red Chilly  flakes
1 teaspoon  Smoked Paprika
1/4 teaspoon  A Pinch nutmeg powder
1/4 teaspoon dried oregano
4 Cups vegetable stock or broth
8 -  Okra / Bhendi - cut into two pieces
1 Cup  Red Kidney beans- boiled
8 Mushrooms  - quartered
1/2 Cup  Zucchini -  diced
1 Tablespoon  Green Capsicum   -  diced
1 Tablespoon   Red bell pepper   -  diced
1/2 Cup Celery - diced
1  Cups Rice - Boiled
1 Scallions /Spring Onion -  chopped

Method

In a blender add the tomato, onion, garlic, Worcestershire sauce, mustard, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth. Keep aside
Place vegetable oil and flour in a sauce pan, whisk continuously  until roux becomes a dark caramel color.
Remove  from heat.
Add the blended puree . Stir to mix together. Continue to cook until most of liquid has evaporated.

Add vegetable stock and stir. Bring to a simmer.
Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.

Serve with rice and scallions chopped.

Labels : Vegan, Gumbo, Soup Swappers, Soup, Mixed Vegetable, Southern

Soup Swappers

Gumbo

• Chili Gumbo by Karen of Karen's Kitchen Stories
• Comparing Cajun and Creole Gumbos, Our Family Favorite, and a Wine Pairing by Cam of Culinary Adventures with Camilla
• Green Gumbo by Wendy of A Day in the Life on the Farm
• New Orleans Style Gumbo by Rebekah of Making Miracles
• Shrimp and Sausage Gumbo by Sue of Palatable Pastime

Vegan & Gluten Free Barnyard Millet Pulao / Kuthiraivali Vegetable Pulao

This is a simple pulao which is made using barnyard / kuthiraivali, a gluten free millet. It's very healthy, easy to make as well, made it in a pressure cooker.

Serves : 2
Ingredients 
½ Cup Heaped Barnyard Millet / Kuthiraivali – See Notes
1 Tablespoon Oil
1 Small Onion – chopped
1 Green Chilly – finely chopped
1 Tablespoon Level Ginger Garlic Paste
¼ Cup Mint Leaves
Coriander Leaves – 1/4 cup chopped finely
½ Cup Mixed Vegetable - I used frozen
1 Tablespoon Capsicum - chopped
Salt to taste
1¼ Cup Hot Water
Whole Spices
1 Bay Leaf
1 Teaspoon Cumin Seeds
1 Small Stick Cinnamon
1 Cardamom
2 Cloves
6 -8 Black Peppercorns

Method

Clean the millet, to remove any fine stones or dirt. 

Wash millet really well and soak it for 15 minutes.

Heat oil in a pressure cooker. Add in all the whole spices and let them sizzle. 

Add in onions, chillies and 

fry  till onion is golden.  Add in ginger garlic paste and saute for a minute. 

Add in the mixed vegetables, capsicum and saute for a minute.

Add in the drained millet and toss well  

give it a good stir.  

Add in the hot water, salt and mint leaves, mix well. Cover  with the lid and take 2 whistles on high flame .  Turn off the flame and let the steam go all by itself. 

Open the cooker and fluff it with a fork.

Serve hot. 

Enjoy this with Vegan Cashew Yogurt.My Notes

Barnyard Millet / Kuthiraivali has fine stones, so please clean the millet and wash it well. If you do not clean  this well, be  sure,  that you are not going to enjoy this pulao.

Labels :  Barnyard Millet, Gluten free, Healthy, Kuthiraivali, Main course, Mixed Vegetable, Rice, Vegan 

Mix Veg Clear Soup#SoupSwappers

This is clear soup, it's vegan and gluten free too.  For this soup, have used  all quick cooking vegetables.  These are chopped in the size that would help in cooking fast. The order of adding vegetables is also such, that the ones that take a little longer time, are added in first.

Serves 3 to 4
Ingredients

1 Tablespoon Each Red, Green, Yellow Bell Peppers
2 Tablespoons Finely Chopped Cauliflower

2 Tablespoons Boiled Sweet Corn

2 Tablespoons Finely Chopped Carrot

1 Spring Onion - finely chopped

1 Small Onion - finely chopped

1/2 Cup Cabbage - finely chopped 

1 Teaspoon Grated Ginger

1 Scallion / Spring Onion - finely chopped  

2 Tablespoons Olive oil

1 Tablespoon Coriander Leaves - finely chopped

1500 Ml  Water

2-3 Tablespoon Apple Cider Vinegar

1 Tablespoon Soy sauce

For Serving As per Taste

Chilly Vinegar

Black Pepper powder

Salt to taste

Tomato Ketchup

Method

In a large sauce pan heat the oil, add onion sauté on high for a minute, add grated ginger, when the ginger is fragrant then add carrots. Sauté on medium high for a minute, add cauliflower, reduce the flame to sim, add little salt, just enough for these vegetables, cover and cook for about 2 minutes, as carrots and cauliflower need a little extra time to cook. 

Now add cabbage, spring onion, sweet corn , coloured bell peppers,  apple cider vinegar, soy sauce and water. Just bring it to rolling boil switch off the flame, that 's done. Want to retain the color and the crunch of the vegetables hence one rolling boil, is all I give. 

Serve this in soup bowls, garnished with coriander leaves.  Let each one add the seasoning to their choice and according to taste. 

Eat and drink this soup hot with a spoon, so that you enjoy the flavours and crunch of the veggies. 

Labels : Soup, Mixed Vegetable, Vegetarian, Vegan, Gluten free, Healthy, Appetizer, Soup Swappers, Chilly Vinegar, Soy Sauce, Apple Cider Vinegar

April of Home Sweet Homestead: New Potato and Leek Soup
Wendy of A Day in the Life on the Farm: Spring VegetableSoup
Karen of Karen's Kitchen Stories: Cannellini and Fennel Soupwith Tomatoes and Kale
Sue of Palatable Pastime: Creamy Spinach and Artichoke Soup
Sid of Sid’s Sea Palm Cooking: Aspargessuppe (Danish-styleasparagus soup)
Sneha of Sneha’s Recipe: Mix Veg Clear Soup
Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chesapeake Asparagus & Shrimp Soup
Camilla of Culinary Adventures with Camilla: Salmorejo deConejo

Baked Mixed Veg Pasta#BakingBloggers

Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.

Ingredients 
250 Grams  Pasta -  used Macaroni
1 Cup Pasta Sauce - Homemade
2 Cups Thick Bechamel sauce
1 Teaspoon Italian Seasonings
100 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For Assembling the Pasta  
Coloured Capsicum - diced
2 Tablespoons Boiled Sweet Corn
1 Tablespoon Italian Seasonings
For the Sauted Veggies  
150 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/4 Cup Sweet Corn - boiled
3 Baby Corns - chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Italian Seasonings
1/2 Teaspoon Fresh Thyme
2 Big Cloves Garlic - finely chopped
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method
Boil the  pasta as per the package instructions till al dente. Keep aside.

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside
For the Veggies 
In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
In the prepared veggies add the pasta sauce and mix well, keep aside.

To assemble the Pasta.
Grease a 8 or 9 inch round Pyrex dish with butter. 

Arrange 1/2 of pasta. 

Sprinkle 2 to 3 tablespoons of the cheese

 Then spread all of the veggie filling and press it well, 

Add the remaining pasta

 Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.

 Dot it with butter and spread all of the remaining cheese. 

Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 

After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

Cool it slightly and Enjoy...

Check here for Pasta Sauce - Homemade and for Bechamel sauce

Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese

Baking Bloggers
Baking with Spring Vegetables
Baked Mixed Veg Pasta by Sneha's Recipe
Baked Romaine Lettuce Chips by Our Good Life
Chicken and Asparagus Pasta Bake by Palatable Pastime
Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
Roasted Radish Tart by Sid's Sea Palm Cooking
Roasted Spring Vegetable Farro Salad by Caroline's Cooking
Roasted Veggie Cobb Salad by Cookaholic Wife
Spring Vegetable Gratin by A Day in the Life on the Farm
Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

Mixed Vegetable Stew Vegan & Gluten Free#Soupswappers

This is a Kerala Style vegetable stew.  It's so easy and delicious you must try this.  We had this with Palappam a vegan and gluten free appam.  Recipe follows.

Sending this to Soupswappers event theme is "Comforting Fall Stews" our host for the month is Colleen Delawder
Ingredients 

300 Grams Mixed Frozen Veggies
2 Medium Potatoes -cubed 

1 Medium Onion - finely chopped 
1 Medium Tomato - skinned & chopped 

2 Green chilly- finely chopped 

2 Teaspoons Level Red Chilly powder 

¼ Teaspoon Turmeric powder
2 Teaspoons Level Coriander powder
¼ Teaspoon Garam masala

1 Teaspoon  Salt or to taste 

1 Vegetable Seasoning cube

1 Cup Thick Coconut Milk 

A Sprig Curry leaves-few 

2 Tablespoons Coriander leaves-chopped
1 Teaspoon Mustard seeds
To Grind Coarsely Without Water  
1 Inch Piece Ginger - chopped 

4 Big Cloves Garlic or 6 Small Ones - chopped 

1/2 Teaspoon Level Fennel seeds

Method 

Pressure cook all the vegetables except peas by adding 1 1/2 of water and salt . Cook the peas separately, keep them a side. 

Heat oil in a kadai / pan and splutter mustard seeds.  Add green chilly, chopped onion and curry leaves , saute  till the onions start tor turn light golden then add  coarsely ground paste  of ginger-garlic - fennel seeds , seasoning cube , tomatoes and  saute well for t 2 minutes. Close it with a lid on low flame let it cook till the tomatoes soften and turn mushy, stir at intervals.  

When the tomatoes are mushy and release oil from the side add the cubed potatoes and saute on high flame for a minute or two, then add all the veggies and spices like turmeric powder,chilly powder, coriander powder and  taste for salt  then add, saute on high flame for 2 minutes .  Add 1 or 2 cups water according to the gravy required , close the kadai with a lid and on low  flame,  cook till the veggies are done.  When the veggies are cooked  and oil surfaces on top, then add coconut milk  and garam masala.  

Give it a good stir, and lightly stir it,  till it comes to a just a boil..Take  the kadai off flame .  Add the chopped coriander leaves .. Close the pan till ready to  serve.   .. So the very tasty vegetable stew  is ready to serve .  

This is a classic combination with Palappam.  Enjoy 
Labels : Mixed Vegetable , Stew, Gluten free, Vegan, Soupswappers, Kerala, Healthy, Coconut Milk

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