Vegan Breakfast Ideas: Hash Browns

Hash browns are for lazy days, fried and crispy it makes for a great compliment with baked beans on toast, or sauteed mushrooms and many others. Its fast to make and yummy, gets polished off in minutes! I usually use around 3-4 potatoes depending on the size and fry it either in separate batches or make two smaller ones in one pan.

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Crispy hash browns

Prep Time 10 - 15 minutes

Ingredients
3-4 potatoes
2 tbsp olive oil
Salt and pepper to taste
*optional 1 tsp Nutritional yeast

Grate the potatoes and spread it out on a plate
Dab the liquid off with a kitchen towel
Add a pinch of salt and let it sit for a minute
Squeeze out the liquid from the grated potatoes: the trick is to squeeze out as much as possible for crisper hash browns

Heat a flat pan on medium flame and add oil, spread it around.
Add the potatoes and flatten it by spreading it around the pan.
Press down to bind it together tightly, it should have around 1/2"thickness
Sprinkle salt, pepper and *nutritional yeast over it
Lift one corner after a few minutes and check o see if its done.
Once its become golden brown flip the whole hash brown over gently with a flat spatula
Leave on flame till the other side has also become golden brown
Slide it on a plate gently and serve hot

Vegan Breakfast Ideas: Sauteed Mushrooms

Sauteed mushrooms are simple to make, light and healthy. Can be had with fresh bread, as a topping for toasts and in sandwiches. The mushrooms should be fresh, thats when it comes out well. Avoid ones that have blackened. 
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Sauteed Mushrooms with corn and asparagus

Prep Time: 10 minutes

Breakfast ideas: hash browns, sauteed mushrooms and
baked beans with toast

1 pack of fresh mushroom
1 onion
5-8 peppercorns crushed
Salt to taste
1 tsp olive oil
Optional: 2 baby corns, 2 sticks of asparagus, 1/4 yellow pepper, small piece broccoli 

Slice the mushroom into thick slabs
Roughly chop onions into large pieces
Heat oil in pan and add the peppercorns
Add the onions and fry till it turns pinks
Add the mushrooms and optional veggies.
Stir fry for a couple of minutes
Remove from flame as soon as mushroom looks cooked
Serve hot with fresh bread, use as a topping or in sandwiches.

Pita bread Pizza

My sister in law had shown me how to make chips out of pita bread, its a simple and easy snack to make. I tried adding some toppings...bliss. Its a simple enough recipe, and toppings could be varied. So I have given recipes of both,the pizza and the chips. It can be made in the oven or on gas.

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Vegan Pita Pizza

Pita Pizza
Prep Time :15 mins

2 Pita bread cut into pizza slices, and mildly toasted

1 big / 2 small brinjals

1 tomato chopped fine

3 leaves of spinach shredded

Salt to taste

Dry herbs like sage, oregano thyme etc

Olive oil

*Optional Tabasco sauce

*Optional cashew cream cheese/ Hummus

Pre heat Oven to 110, or if cooking on gas, pre heat a non stick flat pan

Make thin slices and roast brinjals with a sprinkling of herbs and salt.

Cut the roasted brinjal into halves

On the toasted slices, *add a layer of hummus/cashew cheese, which is optional.

Add a 1/2 slice of brinjal, tomatoes and spinach

Sprinkle herbs, salt and *Tabasco

Spray the baking try/pan with some oil

Place the slices on the baking tray or on the pan 

Bake for around 10 minutes, if cooking on a flame around 15 minutes on slow flame.

Serve hot!

Vegan Pita Pizza

Pita bread chips
Prep time : 15 mins

2 pita breads cut into pizza slices
Dry herbs like sage, oregano etc
Olive oil 

Preheat oven or pan
Spray or add oil to the baking dish or pan
Add the pita bread slices and spread out in one layer
Sprinkle herbs and a pinch of salt over it and keep it in the oven or over a low flame.
Take it out in about 5 minutes, flip pita slices over, sprinkle some herbs, salt and some oil and replace in oven/flame
With the temperature set on 110, it takes approximately 10 - 15 minutes.
Check to see that to doesn't get burnt and is evenly crisp.

This works very well with hummus, cashew dips and sauces.

Coconut Chutney Red

Red Chutney is so simple to make and goes well with vada's and most kinds of dosa's. Works great using it as a spread in masala dosa's, add a layer of chutney and spread over the roasting dosa before adding the potato masala, it's like the mysore masala dosa available at eateries. Stars (*) are for optional ingredients

Red chilli chutney 

Prep Time :10 minutes

1. 1/2 coconut grated
2. 3 dry red chillies (spicy)
3. 2 dry red chilli (kashmiri)
4. 1/4" ginger
5. 2 cloves of garlic
6. 3 - 4 small pieces of tamarind (or more as per taste)
7. *2 leaves curry leaves
8. * 1/2 tsp roasted gram dal
9. Salt to taste
10. 1/2 tsp Mustard seeds
11. 3-4 Curry leaves
12. 1 red chilli
13. 1/2 tsp urad dal
14. 1/2 tsp coconut oil

Grind ingredients 1- 8 together with a bit of water.
Avoid making it too pasty or grinding it too fine. Its needs to have some amount of the coconut texture
Transfer the chutney to a bowl
Heat oil in a thick bottomed pan and add mustard seeds.
When it splutters add the other ingredients and fry for a minute or less.
Pour the seasoning on the chutney and serve

This chutney is a great with dosas, idlis, vadas, upma and other south Indian fares

Cabbage salad Indian style

Cabbage salad may not be the right name for it.. Its actually a mix of dudhi (white bottle gourd) and cucumber in a super fresh and crunchy mix. But for some reason white bottle gourd is not a very popular vegetable, specially with my hubby. And I just cant think of a nice fancy name for this dish.. So...cabbage salad it is.
I made it on a day when I barely had the time to cook but had loads of fresh vegetables at home. So I tried mixing some veggies for a really fast meal. It turned out so good that my hubby wanted me to make it again for dinner! By then he knew it had bottle gourd and he still wanted more...now that is a victorious moment! I made it in small quantities and have given the ingredients accordingly. Thing with this dish is the vegetables need to be really fresh and tender. I don't peel the bottle gourd if its a small one.

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Cabbage salad and cashew cream cheese in pau

Cabbage salad

Prep Time: 10 minutes

1/4 piece of a medium sized fresh cabbage
Approx 6" lengthwise piece of fresh *young bottle gourd
1 cucumber
1 green chilli minced
1 tsp mustard seeds
1 sprig curry leaves
1/2 lemon
Optional: dash of any spice of your preference
Few drops of oil (olive, peanut,coconut go well with it)

Grate all the vegetables, keep them separately.
Heat oil in a shallow pan, and add the mustard seeds.
Once they start popping add the curry leaves and green chili
Add the bottle gourd and cabbage and mix well.
Let it heat through and let it cook for a minute till the vegetables look tender but still retain their color.. ( its important not to over cook)
Remove from the flame and transfer to a bowl
Add the cucumber, salt to taste, optional spice powder and lemon juice.
Mix well and serve

This goes well with dal and rice and as salad, as a sandwich filling, topping over toasted bread,  as a filling with  cashew cream cheese in pau its yum!

Bolognese sauce

This is Bolognese sauce made my style, Indian or Italian Im not sure.. :) The rich flavorful sauce has often surprised non vegetarians, they say they would not be able to make out the difference. I think the oregano and sage gives it a meaty flavor. Soya granules can be used for it, but I prefer soya chunks. Post boiling and draining water from the chunks, I grind it for a minute or so. It should not be ground too fine, because it loses its texture.
Apart from spaghetti I use this sauce for pies, as filing for toasted sandwiches or as toppings for pizza, toasted bread or toasted pita bread. Have no photos of this one yet, but will add it soon! Hope you enjoy making it...

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Ingredients

• Olive oil
• 3 large Onions chopped
• 6 -7 large Tomatoes (5 skinned and all finely chopped pieces)
• Optional : Minced 1 brinjal/aubergine or 3-4 button mushrooms
• 8 cloves Garlic sliced
• 2 Red chillies (seeded if preferred)
• 1-2 tsp dried Oregano & Sage herbs
• 1½ cups soy chunks/granules boiled and drained
• Tomato puree* (optional)

Preparation

Heat Oil in a thick bottomed pan on a medium flame.

Add the garlic and fry till it turns slightly brown

Add the onions and chillies and fry till it turns pink

Add the tomatoes and stir fry for 2 minutes

Add the soy granules and optional vegetables and mix well.

Add 1 cup of water, salt and puree*.

Cover and let it cook on a low flame for 15-20 minutes.

Add the oregano and sage, mix well. Taste and adjust spices as required

Serve with spaghetti.

Serves 2