Vegan Garlicky Roasted Asparagus And Potatoes#Fantasticalfood

This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.

The potatoes  and the asparagus are  all juicy and crispy. 

 The potatoes crunchy on the outside and  just melt in your mouth.  A perfect brunch or dinner.  

Serves: 1
Ingredients
12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash  Black pepper  powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil

Method
Preheat the oven to 200 degrees C. 

In a  plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss  the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes. 

In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done. 

After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.   

When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade  and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown. 

Serve warm.

Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight

Inlinkz Link Party

Baked Kabak Mücver#BakingBloggers

Zucchini is called  kabak  and  Mücver is a fritter in Turkish.  This  Kabak Mucver is  similar to a pancake, made from grated zucchini, potatoes, egg, onion, dill, cheese and flour. You can enjoy this  as a main course  for dinner  or  a light lunch or as an appetizer. 

This makes a perfect meal, brunch, lunch or dinner. The spice level in this recipe is just right..perfect.   In my view do not increase the spices, it will ruin the taste of dish.
Serves 4
Ingredients
1 Large Courgette/Zucchini
1 Medium Carrot
2 Medium Potatoes
1 Medium Onion - finely chopped
3 Large Eggs
3 -4 Tablespoons Grated Cheddar Cheese
3/4  Cup All Purpose Flour
1/4 Cup Heaped Olive Oil
1 Tablespoon Fresh Curly Parsley - finely chopped
1 Tablespoon Fresh Flat Parsley - finely chopped
1 Tablespoon Fresh Dill - finely chopped
1 Tablespoon Dried Mint
¼Teaspoon Red Chilly flakes
1 Teaspoon Level Baking powder
½ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder

Method
Preheat the  oven to 180 degrees C.
Grease an 8 inch pan with oil well, keep aside.

Sieve  the flour, baking powder, add  the dried mint, chilly flakes, salt, pepper and mix,  keep aside.

Grate the zucchini , carrots and potato.

In the large bowl add the grated veggies,  finely chopped onion. Mix the ingredients together and now add the cheese, parsley, dill, mix them too.
Beat 4 eggs and pour this over mixture  and stir everything together.  

Stir  in the sieved  flour  till it is well combined.
Pour the oil over the mixture and  give it a good stir.

Pour this over the greased pan and spread it to the edges to make the thickness as  even  even as possible all over. 

Place the pan in the  pre heated oven and bake for around 40 - 45 minutes.
To check for doneness, the sides will start to leave the sides of the pan and insert a toothpick in the center, if it comes out clean take it out of the oven.

Run a offset spatula around the sides. Let it cool before cutting into slices. 

Enjoy this  warm, with freshly set  yogurt on the side and a soft dinner roll or bun. 

It's a  change from the normal meal that you  have and  so satisfying, you will love it.    This Turkish  baked  dish was  loved by my hubby too!

My Notes
Any leftovers, just heat it in the Air fyer at 180 degrees C for 3 to 4 minutes or Microwave it for a minute. 

 Labels :  Baked, Pancake, Vegetables, Vegetarian, Egg, Zucchini, Carrot, Potato, Baking Bloggers, Main course, Appetizer, Turkey, International Cuisine  

Baking Bloggers
Baking a Greek, Turkish or Cypriot recipe.
Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Baked Kabak Mücver from Sneha's Recipe
Bougatsa from Simply Inspired Meals
Cypriot Lamb Tavas from Pandemonium Noshery
Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
Kreatopita from A Day in the Life on the Farm
Sekerpare from The Schizo Chef
Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
Tiropita (Greek cheese pastries) from Caroline's Cooking

Colcannon#Foodieextravaganza

This traditional Irish food staple, Colcannon, an essential Irish St. Patrick's Day potato recipe it’s a mixture of creamy mashed potatoes with veggies.

Ingredients
1 Cup Shredded Cabbage
3 Medium Potatoes
1 Leek  - chopped

½ Cup  Green Peas - boiled 
A Pinch of Nutmeg powder
1 Tablespoon Heaped Butter

1 Tablespoon Level All Purpose Flour 

250 to 300 Ml Milk 
Salt to taste
Black pepper powder  to taste
3 Tablespoons Grated Cheddar cheese

Method

Boil the potatoes till they are  are fork tender. Peel them and then grate or use a ricer, keep them aside. 

In a heavy bottom pan add the butter, flour and roast till flour for 3 to 4 minutes  or till it releases an aroma.  Add the milk and make a thick smooth sauce.   Add the veggies and cook till they are  wilted  or for 3 -4 minutes. 

Keep stirring continuously  till the sauce thickens. Add the black pepper, nutmeg powder,  cheese.  Taste for salt and then add the mashed potatoes and stir it till thoroughly mixed.  

Serve it immediately garnished with chopped scallion greens, a dash of nutmeg and black pepper powder. 

 This is the ultimate comfort food, its creamy and delicious.

Labels: Irish, Ireland Vegetarian, Foodie Extravaganza Party, Cabbage, Potato, Green Peas, Leek, Butter, Cheddar Cheese, Savory, Side Dish, Salads,International Cuisine 

March 17 is National Irish Food Day, or National "Eat Like an Irishman" Day. My #FoodieExtravaganza friends and I are all sharing Irish themed recipes to celebrate! Karen of Karen's Kitchen Stories, is our host. Check out this collection of recipes celebrating Irish food:
Beef and Smoked Sausage Cabbage Rolls from Food Lust People Love
Colcannon from Sneha's Recipe
Colcannon (Irish Potatoes and Cabbage) from Caroline's Cooking
Cold Irish Day Cocktail from Our Good Life
Dublin Coddle - Irish Bacon, Sausage, and Potato Stew from Karen's Kitchen Stories
Instant Pot Dublin Coddle from A Day in the Life on the Farm
Irish Cheese and Walnut Biscuits from Simply Inspired Meals
Irish Coffee from Tara's Multicultural Table
Mushy Peas from Pandemonium Noshery
Shepherd's Pie from Palatable Pastime
Traditional Shepherd's Pie from Cookaholic Wife

Stir Fry Baby Corn On A Bed Of Fettuccine Pasta

This is a tangy and sweet baby corn stir fry. This is served on a bed of Fettuccine pasta. It's vegan and delicious. 

Ingredients

3 Tablespoons Sesame oil
6 Baby corns - cut into four parts
2 Capsicums - cut into strips
1 Spring Onions - white and green sliced separately
1 Tomato - de seeded - cut into strips
1 Tablespoons Ginger Garlic paste -
1.1/2 Teaspoon Red Chilly powder
2 Tablespoons Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoons Corn flour - mixed in 1/4 cup water
1/2 Teaspoon Ajinomoto - optional
1 Teaspoon Soy sauce
Salt to taste
200 Grams Fettuccine Pasta
Method

Boil the Fettuccine Pasta as per packet instructions.

Mix the ginger - garlic paste in 2 tablespoon water and keep aside.
Fry the baby corn, capsicum and tomato separately, keep aside.

In a wok heat oil and add the ginger-garlic paste and fry till all the water dries. Then add the tomato puree, tomato sauce, soy sauce, chilly powder and salt to taste. 

Stir fry till oil leaves the sides then add the white part of the onion and stir fry on high flame for a minute add the fried baby corn, capsicum and tomato, stir fry on high flame for a minute add water to make it saucy and the ajinomoto  and bring it to a boil, add the corn flour slurry and let it thicken slightly. 

Take off flame and serve it on a bed of Fettuccine pasta.

Labels : Pasta & Noodles, Baby Corn, Vegetarian, Vegan, Main course, Italian

Dahiwale Aloo ki Sabzi

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.

Ingredients
For the  Aloo 
10 - 12    Peeled Baby Potatoes
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Onion seeds 
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1 1/2 Teaspoons Coriander Cumin powder
1/4 Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish
2 to 3 Tablespoons Coriander leaves - chopped

Method 

Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.

Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic

Chocolate Malai Bundt Eggless Cake#BundtBakers

It's Christmas season and the time for posting for Bundt Bakers our Host of the month is Felice Geoghegan - the theme is International Holiday Bundts and asked us to make a bundt that celebrates a holiday in December from around the world.

Made this bundt for my  vegetarian friends who came to visit me during this season.   This cake turned out so soft and moist. Added chocolate chips inside and also sprinkled a tablespoon on top before placing it in the oven. 

Ingredients
1/2 Cup Fresh Malai -  see notes
1/2 Cup Sugar powdered
1/2 Teaspoon Level Baking powder
1/4 Teaspoon Level Baking soda
1 Teaspoon Vanilla essence
1 Cup Level All Purpose Flour
1 Cup Milk
2 + 1 Tablespoons Chocolate Chips or more according to your taste

Method

Cream the malai lightly,  add the baking powder, baking soda,  sugar and cream it for 2 minutes. Then add the flour and mix it then beat on low speed till incorporated by adding little milk at the time. When all the flour and milk is incorporated add the vanilla essence and mix. Fold in 2 tablespoons chocolate chips. 

Pour it into a greased and lined 6 inch tin, sprinkle the remaining 1 tablespoon chocolate chips on top tap the tin lightly and bake in a preheated oven for 25 minutes at 180 degree C.

Soft and moist bundt.

My Notes

The cream that comes from the top of whole full cream milk when refrigerated

Labels : Bundt, Bundt Bakers, Malai Bundt, Eggless, Vegetarian, Chocolate Chip, Baked
Bundt Bakers December 2018
International Holiday Bundts



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. 

Don’t forget to take a peek at what other talented bakers have baked this month ~

Bundt Cake of Squashed Pumpkin from Merce`s Cake
Chocolate Malai Bundt Eggless Cake from Sneha's Recipe
Dutch Speculaas Bundt Cake from Tartacadabra
Potica from All That's Left Are The Crumbs
Vegan Panettone Bundt Cake from Katin špajz
Weicher Lebkuchen – Soft German Gingerbread from Food Lust People Love
White Chocolate Cream Bundt Cake from Making Miracles 

Vegan Malaysian Red Pumpkin Sabzi#Foodieextravaganza

This recipe is from  here , bookmarked it, adjusted the spices  to our taste.  This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy .  Thank you Lynda for hosting this month's event.

Ingredients 

300 Grams Red Pumpkin 
1 Tablespoon Oil 
½ Teaspoon Mustard seeds

1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder 
¼  Teaspoon Turmeric powder 
½  Teaspoon Salt  or to taste

4 -5 Curry leaves

Method

Wash and  peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle.  Add onion and saute until golden brown.  Add chilly powder, curry powder, turmeric and  ¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices. 

Add salt and a cup of water, bring this to a rolling  boil. Reduce the flame to medium low and cook covered with a lid  for 10 to 12 minutes or until pumpkin is tender,  stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.

Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian, 

 

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


See all the other recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice