Keto Vegan Passion Fruit Sour Cream Dressing#SundayFunday

I had sour cream and passion fruits in the fridge that need to be used up, so experimented to make a vegan dressing and this became the order of the day. I was pleasantly surprised as to how good, delicious and mind blowing the the end result was.
This dip  can be used for crudités , crackers, nachos or salad.

Makes ½ Cup
Ingredients
¼ Vegan Cashew Sour Cream
1 Small Tomato -Chopped
A Pinch Stevia
Salt to taste
1 Passion Fruit
A Drizzle Extra Virgin Olive Oil
Black pepper to taste

Method
Blend all well except the passion fruit and olive oil. Then mix in half of the passion fruit.

Remove into a serving bowl top it remaining passion fruit with a drizzle of Olive oil. Chill in the refrigerator till ready to serve.

Serve, simply delicious and mind blowing taste.

Labels: Dressing, Sour Cream, Passion Fruit, Sunday Funday, Vegan, Cashewnuts, Gluten free, Keto

For Sunday Funday we are sharing recipes "Made From Scratch Salad Dressings" 

Palatable Pastime: Blue Cheese Salad Dressing 

Mayuri's Jikoni: Cranberry Salad Dressing 

A Day in the Life on the Farm: Homemade Celery Seed Dressing 

Sneha's Recipe: Keto Vegan Passion Fruit Sour Cream Dressing 

Amy's Cooking Adventures: Chicken Caesar Salads with Homemade Caesar Dressing 

Bloggetti: Easy Homemade Greek Salad Dressing

Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method

In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.

In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.

Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free

Palatable Pastime: Blueberry Biscuits 

A Day in the Life on the Farm: Bisque of Lobster 

Blogghetti: 20 Minute Bean and Beef Tostadas 

Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels 

Sneha’s Recipe: Beetroot Mezhukkupuratti 

Food Lust People Love:: Spicy Braised Ginger Pork Belly 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix 

Culinary Cam: Börek with a California Twist 

Mayuri’s Jikoni: Beetroot Tomato Soup 

Magical Ingredients Beet Fennel Paratha 

Jolene’s Recipe Journal: Brooklyn Blackout Cake 

Sizzling Tastebuds: Barley Karamani Adai (Barley Cowpea Savoury Pancake)

Spicy Cabbage Masala#FoodieHoliday

This vegetable is so tasty and is prepared in a breeze. I assure you that if anyone in your house does not like cabbage even they will love it.

Ingredients

3 Teaspoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
pinch of Asafoetida
5  Cloves of Garlic
1 Large Onion sliced
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Large Tomato chopped
2 Cups Cabbage shredded

1/4 Cup Peas (optional)
1/4 Cup Coriander  finely chopped 

Salt to taste

Method

Heat oil in a pan, add mustard seeds, cumin seeds when they splutter, add the asafoetida, garlic and cook garlic till it changes its color. Add sliced onion and cook till it becomes soft. Then add turmeric powder, garam masala, chilly powder, coriander powder, and stir fry for 2 minutes. Add tomatoes, cook till tomatoes get soft. Add sliced cabbage, peas and mix well. Then add salt, cover and cook till cabbage is tender. Garnish with chopped coriander and serve hot with chapati or rice!

Labels: Vegetarian, Healthy, Vegan, Side Dish, Spicy, Cabbage, Foodie Holiday

Hot and Spicy Food Recipes

• Carne Guisada (Mexican Beef Stew) from Palatable Pastime
• Chicken Buffalo Dip from A Day in the Life on the Farm
• Creamy Cajun Sweet Potato Soup with Crab from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Mole Sauce from A Kitchen Hoor's Adventures
• Spicy Cabbage Masala from Snehas Recipe
• Spicy Stir-Fried Beef with Carrots, Celery, and Chiles from Karen's Kitchen Stories
• Xnipec Salsa from Magical Ingredients

Vegetarian Noodles In Light Soy Sauce#SundayFunday

These vegetarian noodles are a healthy, delicious. They're super fun and flavorful, prefect for a delicious meal.

Ingredients
2 Tablespoon Light Soy Sauce
2 Tablespoon Red chilly Sauce
A pinch Chinese Salt - optional
½ Teaspoon Black pepper powder
1 Packet Veg Noodles
2 Tablespoon Sesame oil
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Chilly Sauce
Salt & Pepper to taste
5-6 Scallions/Spring Onions - sliced

1  Bell Pepper/Capsicum- Red, Green, Yellow - sliced
1 Carrot - thinly sliced

Method

Cook noodles according to directions in hot boiling Water with few drops of oil and salt. Immediately sieve in colander and run under cold water. Drain and fluff with fork and just add bit of oil and toss.
In a small bowl, whisk together Light soya sauce, vinegar, chilly sauce, salt and pepper and mix with noodles and keep aside.

Heat a wok nicely on medium high flame. Add onions, and carrot and lastly bell peppers toss them well. The veggies should crisp.

Add marinated noodles. Toss well. Cook for 2 - 3 minutes on high flame toss them well. Add the green onions, toss. Taste the seasoning. 

Ready to serve. This is simple and satisfying tender noodles.

Labels: Vegetarian, Sunday Funday, Chinese, Vegan, Noodles, Healthy, Asian Cuisine

For Sunday Funday we are sharing Chinese Recipes. Check the recipes made by us.

• Dandan Noodles from Palatable Pastime
• Stir-Fried Beef and Broccoli from Karen’s Kitchen Stories
• Vegan Hot and Sour Soup from Cook with Renu
• General Tso's Tofu from Culinary Cam
• Vegetable Stir Fry Noodles from Mayuri’s Jikoni
• Vegetarian Noodles In Light Soy Sauce from Sneha’s Recipe
• Stir-Fried Noodles with Chicken and Vegetables from Amy’s Cooking Adventures
• Ginger Venison with Baby Bok Choy from A Day in the Life on the Farm

Churro Pancakes#EatTheWorld

My hubby's favorite churros have been turned into pancakes! Churro Pancakes are easy and extra fluffy cinnamon pancakes. Brushed with butter, sprinkled with cinnamon sugar and then drizzled with a sweet salted caramel sauce or maple syrup on top, and I assure, you will be asking for more.
These churro pancakes have everything you'd want in a pancake they are thick, soft, fluffy, and filled with brown sugar cinnamon flavor. Trust me, once you get a taste, you'll never want to eat regular pancakes again!

These do delicious, soft and spongy. It does not require any topping, but, hubby loves maple syrup on his pancake so I drizzled. They are divine, pancakes you will die for. These make an easy weekend, breakfast or brunch, they are filling it gives so much feeling satisfaction making it a special spectacular holiday dessert breakfast.
To make these please use butter not oil.

Makes 8 pancakes
Serves 4 
Cup Measurement 250ML
Ingredients 

½ Cup Sour Cream
200 ML + 1 Tablespoon Milk
2 Eggs
1 Teaspoon Vanilla Essence
1½ Cup Level All Purpose Flour
2 Tablespoons Heaped Brown Sugar
½ Teaspoon Level Cinnamon Powder
1 Tablespoon Level Baking Powder
A Pinch Salt
Butter as required for greasing the pan
For Garnishing 

Melted Chocolate/ Salted Caramel Sauce  or Maple Syrup
For The Cinnamon Sugar

1 Cup Caster Sugar
1 Teaspoon Heaped Cinnamon Powder

Method

Sieve all the dry ingredients and keep aside.

In a bowl add eggs, sour cream, milk and vanilla essence. With a hand whisk mix well. Now add the dry ingredients and again whisk well to form a smooth lump free batter. 

Pour the batter in the piping bag.

Then in a frying pan heat a teaspoon of butter and snip the end of the piping bag. 

Make circle/churros in pancake shape. 

When caramelized on one side, smear a teaspoon of butter on top of the pancake and flip cook the other side pressing it with the spatula. Both the sides should have the same color. 

Once it is cooked immediately coat with cinnamon sugar.

As you are stacking them sprinkle cinnamon sugar on each before placing the other one.

All ready to enjpoy..hm..mm...my hubby couldn't resist these and enjoyed them the most.

Drizzle with melted chocolate, salted caramel sauce or drizzle maple syrup. These make an absolute mouth melting, delicious, satisfying and wonderful dessert breakfast!! 

Labels: Breakfast, Churros, Dessert, Portugal, Pancakes, Spain, Sour Cream, International Cuisine, Eat the World

Join us as we Eat the World!!!

Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Orange Salad with Spanish Pork 

Culinary Cam: Arroz con Langostinos y Carabineros 

Sneha’s Recipe: Churro Pancakes 

Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce 

Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas) 

Palatable Pastime: Spanish Stuffed Eggs with Shrimp