The BEST Gluten Free, Vegan Vanilla Waffles

From : http://www.egglesscooking.com/2013/07/27/gluten-free-vegan-vanilla-waffles-recipe/

Prep time: 15 Mins Cook time: 05 Mins Yields: 7 Waffles

INGREDIENTS:
2 cups gluten-free pancake/waffle mix
1 tablespoon flax seed meal
3 tablespoons warm water
1 and 1/4 cups almond milk
1 teaspoon apple cider vinegar
3 tablespoons melted coconut oil
1 teaspoon vanilla extract

PROCEDURE:
Blend together the flax seed meal and warm water and set aside for 5 minutes. Similarly mix together the almond milk and vinegar and set aside.
After 5-10 minutes, stir in the flax seed mixture, almond milk and vinegar mixture and rest of the wet ingredients with the gluten-free mix. This batter comes together easily without forming any lumps.
Now prepare the waffles as you would usually or follow the instructions in this vegan waffle recipe.

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Gluten Free and Egg Free Brownies

From : http://www.egglesscooking.com/2013/12/10/gluten-free-and-egg-free-whole-grain-banana-brownies-recipe/

Prep time: 20 Mins Cook time: 26 Mins Yields: 16 Brownies
Use any gluten-free flour you have in your pantry to make these decadent and delicious brownies at home.

INGREDIENTS:
1/2 cup coconut palm sugar
3 tablespoons avocado oil
1/4 cup plain yogurt
1 banana, mashed
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup amaranth flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons mini chocolate chips
1/4 cup chopped walnuts
2 tablespoons water (optional)

SUBSTITUTES:
coconut palm sugar – white or brown sugar
avocado oil – any other oil of your choice
yogurt – unsweetened applesauce or flax seed meal
amaranth flour – any other flour of your choice

PROCEDURE:
Preheat the oven to 350F/180C for 15 minutes. Line a 9-inch square pan with aluminum foil with the foil hanging on two sides of the pan (so that you can lift the brownie easily off the pan once it is baked) and grease it lightly with non-stick cooking spray.
In a large bowl, beat sugar, oil and yogurt using an electric mixer for about 2 minutes.
Add the mashed banana, vanilla extract and cocoa powder and beat on low speed.
In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the cocoa mixture and stir it well with a spatula to mix well. If you feel the batter is too thick add water one tablespoon at a time until the desired consistency is reached.
Stir in chocolate chips and chopped walnuts. Spread the batter evenly in prepared pan.
Bake in the oven until just set, 23-26 minutes. Leave the pan on a cooling rack for about 5 minutes. Now that we have left the aluminum foil hanging, you should be able to lift it off without any trouble. Cool it for another 20-30 minutes before you can cut it into slices.

NOTES:
As always make sure that all the ingredients you use is gluten-free if you are baking it for somebody who is severely allergic. Be it the baking powder, flour or chocolate chips.
This is a very chocolaty brownie. So you may want to cut back the cocoa powder to 5 tablespoons maybe if you want it less chocolaty.
Amaranth flour is available in Indian stores as Rajgaro/rajgira flour.
I used Greek yogurt which is thicker than regular yogurt. So I had to use 2 tablespoons of water to the batter at the end to make it less thicker. This may not be required if you use regular yogurt.
These brownies can very well be veganized by using flax seed meal or unsweetened applesauce as an egg substitute instead of yogurt. In that case I would be blending a tablespoon of flax seed meal with 3 tablespoons of lukewarm water until its thick and foamy.
This recipe can be doubled. Use a 13×9 inch pan and bake it for 25-30 minutes. You can get 24-36 brownies approximately.

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Broccoli Dip

From : http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-dip-00000000001857/index.html

Makes 2 1/3 cups| Hands-On Time: 05m| Total Time: 05m

Ingredients
1 14-ounce bag frozen broccoli, thawed
1 cup low-fat cottage cheese
kosher salt
1 5-ounce package pita chips

Directions
Puree the broccoli, cottage cheese, and 1/8 teaspoon salt in a food processor until smooth. Serve with the pita chips.

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BROCCOLI TREES WITH CREAMY WHITE-BEAN DIP

From : http://www.gourmet.com/recipes/2000s/2007/12/broccoli-trees

Ingredients
2 lb broccoli, cut into 1 1/2-inch-wide spears
1 garlic clove
1 (19-ounce) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2 ounces), drained and gently rinsed
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Pinch of cayenne

Method
Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli) and 1/2 teaspoon salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.

COOKS’ NOTE:
Broccoli can be cooked 1 day ahead and chilled in a sealed bag.
Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

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Creamy Artichoke Dip

From : http://www.marthastewart.com/344979/creamy-artichoke-dip?czone=entertaining/holiday-entertaining/holidaycenter-foods&center=276958&gallery=274712&slide=344861

INGREDIENTS

4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
2 anchovy fillets, drained
1 box (9 ounces) frozen artichoke hearts, thawed and drained
1/2 teaspoon sugar
2/3 cup extra-virgin olive oil, plus more for serving
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
Chopped fresh chives, for serving
DIRECTIONS

STEP 1
In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.

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Edamame Hummus

From : http://www.babble.com/best-recipes/edamame-hummus/

Edamame Hummus
1 1/2 cup edamame, shelled, cooked and cooled
2 tablespoons water
Juice of 1 lemon 
1 clove garlic
2 tablespoons tahnini or sesame oil
1 teaspoon soy sauce
2 – 3 tablespoons olive oil
kosher salt to taste

In a food processor, pulse the first six ingredients together until very well blended.  Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is soft but not drippy.  Salt to taste. Serve & enjoy!

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Easy Fresh Vegan Pasta

From : http://vegandad.blogspot.in/2009/08/easy-fresh-vegan-pasta.html

INGREDIENTS
Makes 1 lb
- 1 cup all purpose flour
- 1 cup semolina flour
- dash of salt
- 1 tbsp olive oil (optional)
- about 1/2 cup water

METHOD
1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together. When it does this, it is ready.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

TIPS
1. If you dough is too wet, you can work in more semolina as you pass it though the roller.
2. Drying the pasta for 20-30 mins after it is cut makes it more durable and less mushy, and is essential if you want to store the pasta in the fridge to be used later. Hang the pasta on a cupboard door while you get the water boiling.
3. Fresh pasta does not take long to cook--just a minute or so once the water comes back to a boil.

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50 things to make with pesto

Here are some things to make with pesto. you can see all tips in 

From : http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.page-1.html

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

1. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

2. Italian BLT Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.

3. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

4. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter.

5. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.

6. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).

7. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

8. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.

9. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

10. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.

11. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.

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BASIL PESTO

From: http://www.zeekhanakhazana.com/recipes/basil-pesto.html
Ingredients

½ cup  Pine Nuts
250 ml  Olive Oil
8-9 nos. Garlic Cloves
2 cups  Basil Leaves
1 cup Basil Leaves
To Taste  Salt
½ cup Grated Cheese
To Taste  Crushed Black Pepper
A Pinch Rock Salt
2 tbsp Basil Pesto
1 cup  Halved Cherry Potatoes
4-5 nos. Basil Leaves
As Required  Parmesan Cheese Shavings
2 nos. Toasted Bread
2 tbsp Pesto
1 tsp Olive Oil

For Garnish

Parmesan Cheese Shavings
Basil Leaf

Method

Add ½ cup Pine Nuts to a bowl.
Add Olive Oil, garlic cloves, fresh basil leaves now transfer the contents to a grinder and grind to a fine paste.
Add basil leaves, salt and grated cheese.
Add crushed black pepper and rock salt.
Blend it to a fine paste.
Basil Pesto is ready to be served

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TAHINA

From : http://www.zeekhanakhazana.com/recipes/tahina.html
Ingredients

½ cup Sesame seeds
7 -8 tbsp Sesame Oil
1 tbsp Oil
1 tbsp Chopped Garlic
1 cup  Mushroom
to taste Salt
to taste  Crushed Black Pepper
2 tsp Beetroot Paste

For Garnish

Lemon Juice
Coriander Leaves

Method

Heat  a pan, add sesame seeds ½ cup and roast it
Now add it in a blender, add sesame oil 7 – 8 tbsp and make a paste of it
After that put it in a mud pot and cover it with a muslin cloth and tie it
Leaves it for 15 – 20 days
Your Tahina  is ready

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SUN – DRIED TOMATO PESTO

From: http://www.zeekhanakhazana.com/recipes/sun-dried-tomato-pesto.html
Ingredients

½ cup Sun- Dried Tomatoes
3 tbsp Chilgoza
1 tbsp Garlic Cloves
20 – 30 cubes Processed Cheese
2 – 3 tbsp Olive Oil
2 – 3 tbsp Lemon Juice
1 no Bread Loaf
3 – 4 tbsp Grated Cheese
1 tsp Olive Oil

For Garnish
Arugula   
  
Method

In a blender, add sun – dried tomatoes ½ cup, chilgoza 3 tbsp, garlic cloves 1 tbsp, processed cheese 20 – 30 cubes, olive oil 2 – 3 tbsp. Blend it well
Now add lemon juice 2 – 3 tbsp and blend it again
Your sun – dried tomato pesto is ready 

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MATHRI SAMOSA

From : http://www.zeekhanakhazana.com/recipes/mathri-samosa.html

INGREDIENTS
Oil to roll pooris
Oil for frying 
Oil to fry samosas

For dough 
1 cup wheat flour 
1 cup refined flour  
2 tbsp ghee 
1 tsp carom seeds  
Crushed black pepper to taste 
Salt to taste 

For filling 
½ tsp cumin seeds  
2 - 3 pinches dry fenugreek leaves  
1 cup bhujiya  
1 tsp raw mango powder   
1 tsp red chili powder  
Pickle to serve 

METHOD
To prepare dough in a bowl add wheat flour, refined flour, ghee, carom seeds, crushed black pepper, salt, water and knead into dough. Rest the dough for 10 minutes. 
To prepare filling in a pan dry roast cumin seeds, dry fenugreek leaves (kasuri methi), bujhiya, raw mango powder, red chilli powder. Blend this mixture and remove in a bowl. 
Make dumplings of the prepared dough. Apply oil and roll out pooris. 
Cut the prepared pooris into halves. Make cones and stuff the prepared filling in it and prepare samosas. 
Deep fry the samosas in hot oil. 
For garnish roll out a roti and cut it into flutes. Deep fry these flutes in hot oil. 
For plating arrange the prepared flutes in the pickle and serve with Mathri Samosas. 

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Baby Artichokes with Garlic and Tomatoes

From : http://www.yummly.com/recipe/external/Baby-artichokes-with-garlic-and-tomatoes-315069

ingredients:
1 pound baby artichokes
1 lemon, halved
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1-2 tomatoes, roughly chopped
salt and pepper
1/4 cup white wine
1/4 cup vegetable broth
2 tablespoons minced fresh parsley (or other fresh herb like basil)

directions:
1. Fill a large bowl with cool water, Take just one of the lemon halves (you'll cook with the other half) and squeeze the juice into the water. Go ahead and throw in the spent lemon into the water too.

2. Prepare the artichokes by cutting off and discarding the top 1/2" of the artichoke. Peel away the first couple of dark green layers of the artichoke leaves until you reach pale, smooth, light green leaves. Slice the artichoke into 1/4" slices. Place slices into the lemon-water. Repeat with remaining artichokes. You can do this step ahead of time and refrigerate until ready.

3. Just before you're ready to cook, place the artichokes into a salad spinner and remove all of the water (or you could pat very dry with towels.)

4. Heat a large saute pan (I prefer a wok) over medium-high heat. Swirl in the olive oil. When hot, add the artichoke slices. Try not to overlap the slices - spread them out all over the pan. You may want to cook this in two batches if your pan isn't large enough. Cook for 2 minutes and them toss to flip. The artichokes should be nicely browned.

If you're cooking in two batches, go ahead and dish out the cooked artichoke and brown the second batch. When second batch is done, add the first batch back in the pan.

5. Add in the garlic slices and saute until fragrant, tossing frequently. Add in the tomatoes, season with salt and pepper. Give it another good toss. Pour in the wine, broth and squeeze in the juice of the remaining lemon half.

6. Bring to simmer, cover, reduce heat to medium-low and cook for 5 minutes. Give it a taste - adjust with salt and pepper if needed. Is the artichoke tender? If not, cover and cook for another minute. Finish with fresh parsley.

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STUFFED MUSHROOMS

From : http://www.zeekhanakhazana.com/recipe/stuffed-mushrooms
INGREDIENTS 
1 cup grated processed cheese 
1 tsp finely chopped green chilli  
1 tsp butter 
1 tbsp finely chopped red, green and yellow bell pepper 
Chopped spring onion stalk
Salt to taste
Black pepper powder to taste
1 ½ tsp wooster sauce 
7 - 8 stem-less mushrooms
Refined flour batter as required
Breadcrumbs as required
Oil to fry

For garnish
Spring onion stalk as required
To serve
Ranch dressing as required

METHOD
To make the stuffing; in a bowl add grated processed cheese, finely chopped green chilli, butter, finely chopped red, green and yellow bell pepper, chopped spring onion stalk, salt, black pepper powder and wooster sauce and mix.
Stuff the stem-less mushrooms with this stuffing and coat it with the refined flour batter and breadcrumbs. Make some more like this.
Fry it in hot oil and remove on a tissue paper.
Place the fried mushrooms on a plate and garnish with the spring onion stalk.
Serve with ranch dressing.
Stuffed Mushrooms are ready to eat.

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AEROMATIC THAI RICE

From : http://www.zeekhanakhazana.com/recipe/aeromatic-thai-rice

INGREDIENTS
2 ½ tbsp peanut oil 
2 tsp chilli flakes
5 tsp finely chopped garlic 
1 tsp red chilli powder
¼ cup coarsely grounded peanuts
1 radish
2 cup brown rice soaked in water
Salt to taste
9 - 10 sprig chives
¾ cup sprouted beans
2 tbsp brown sugar
2 tbsp soya sauce
6 tbsp tamarind water
Oil as required 

For garnish
Sprouted beans
Coarsely grounded peanuts
Lemon wedges
Red chilli powder
Chives
Brown sugar

METHOD
Firstly, heat oil in a pan, sauté chilli flakes, garlic, red chilli powder and peanuts in it.
Meanwhile, dice the radish.
Now, add brown rice, salt, water and chives in the pan to cook. 
After this, heat peanut oil in another pan, add garlic, radish, sprouted beans, salt, brown sugar, soya sauce and tamarind water in it to prepare an aeromatic mix.
Next, put the prepared aeromatic  mix on the rice.
Garnish the prepared rice with sprouted beans, peanuts, lemon wedges, red chilli powder, chives and brown sugar.
Your Aeromatic Thai Rice is ready.

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COLOURFUL CASSEROLE

From : http://www.zeekhanakhazana.com/recipe/colourful-casserole

INGREDIENTS
1tsp butter  
¼ cup chopped onion   
¼ cup finely chopped blanched broccoli   
2 tbsp chopped cauliflower   
2 tbsp finely chopped red bell pepper   
2 tbsp finely chopped yellow bell pepper   
Salt to taste  
 ¾ cup rice water 

METHOD
In a pan add butter and let it melt. Now add chopped onion, finely chopped and blanched broccoli, chopped cauliflower, finely chopped red bell pepper, finely chopped yellow bell pepper, salt and mix well. 
Add rice water, once cooked mash it with the masher. 
Serve in a bowl. 

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MACARONI SAMOSA

From : http://www.zeekhanakhazana.com/recipe/macaroni-samosa

INGREDIENTS
2 tbsp olive oil
1 tsp ginger-garlic paste
1 chopped onion
1 chopped capsicum
¼ tsp oregano
White pepper to taste
½ tsp chopped  dried red chili 
2 tbsp tomato sauce
2 tbsp red chili sauce
2 tbsp vinegar
1 cup boiled macaroni
Oil for frying 

For dough
1 cup flour
Salt to taste 
2 tbsp oil
For dusting
Flour 
For garnish
Tamarind chutney
Mint chutney
Chopped red chili
Red chili sauce

METHOD
Take a pan and put olive oil for heating. Then put ginger – garlic paste and capsicum and sauté it.
Now make a filling of oregano, white pepper, pieces of red chilies, tomato sauce, red chili sauce, vinegar and macaroni and keep it aside.
Mix flour, salt, water and oil in a big bowl and knead it into dough.
Now rollout the dough and place it over the mould covering it. Put the filling inside and trim the extra dough on the sides. 
Demould the samosas and deep fry them.
Garnish the prepared samosa with mint chutney, tamarind chutney & chopped red chilies.
Your Macaroni Samosa is ready to be served.

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Raita Masaledar

From  : http://www.foodfood.com/recipes/burrani-raita/

Ingredients

2 cups thick dahi(yogurt)
5-6 cloves lassan(garlic)
Salt to taste
½ tsplalmirch(red chilli) powder
¼ cup doodh(milk)

preparation method

Place yogurt in a bowl

Add crushed garlic, salt, red chilli powder and whisk together till blended well

Add a little milk and mix

Spread a muslin cloth over a bowl, pour the raita over the cloth, gather the edges and squeeze to get a smooth raita

Chill and serve

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STUFFED CHEESE CORN APPAM

From: http://www.zeekhanakhazana.com/recipe/stuffed-cheese-corn-appam

INGREDIENTS

• 3 cup suji
• 1 cup chopped cabbage
• 2 cups water
•  ½ tsp baking soda
• 1 cup curd
• ½ cup chopped capsicum
• 1 cup small chopped onion
• 2 tsp chopped coriander
• 3 small chopped green chilies 
• Salt to taste

For stuffing

• Hot and sweet tomato sauce
• 1/2 cup sweet corn
• 4 - 5 curry leaves
• 7 pieces cheese slices 
• ½ tsp black pepper powder

METHOD

• Take suji, curd, vegetable baking soda, in deep bowl and add water with salt and put it to rest for 10 minute.
• Now for stuffing put sweet corn in a small bowl.
• Mix the curry leaves, hot and sweet sauce and black pepper together.
• Now take non stick pan, put some oil in surface of it and heat it.
• Mix the appam and put 2 tbsp appam paste with ½ tsp oil in the pan.
• Cut the cheese in 4 piece and put 1 piece on the batter.
• After this take ½ tsp corns and again put the cheese with 2 spoon batter and cover it.
• After two minute add ½ tsp oil on it and cook its other side equally.
• Now decorate it with cabbage and some salad.
• Serve it with any green chutney.

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PAAN GUJIYA

From : http://www.zeekhanakhazana.com/recipe/paan-gujiya

INGREDIENTS                        

• 1 cup plain flour                                  
• ½  cup semolina  
• 2 - 3 tbsp warm oil                          
• Oil for deep frying                                                      
• 1 cup gulkhand                            
• ½ cup mouth freshener               
• ½ cup tooti fruti                           
• 2 cup sugar syrup                         

For garnish

• Mouth freshener

METHOD

• Mix gulkhand, mouth freshener and tooti fruti in a bowl. 
• Now mix maida, semolina and oil in another bowl to knead dough.
• Next, make small balls from the prepared dough and roll them out.
• Fill the prepared mixture inside the rollouts and give them the shape of gujiya.
• Now seal the edges with the already prepared plain flour paste.
• Deep fry them for 10-12 minutes
• After this, put the fried gujiya’s in the sugar syrup
• Garnish the prepared gujiya’s  with mouth freshener
• Your Paan Gujiya is ready to serve.

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