Chia Muffins {Vegan}

Lemon Chia Seed Muffins

Muffins are a great way to start the day, especially if you are in a rush and need to get out the door quickly. They can also be a healthy and satisfying between-meal snack. These muffins contain very little sugar in addition to coconut, the goodness of chia seeds — that also adds a pleasant texture — and tangy lemon. Even if you are not a baker, muffins are virtually foolproof, so long as you follow a few basic principles. Always measure the dry and wet ingredients separately, and take care not to overmix your batter as the muffins won't rise properly if overmixed — instead of light and airy muffins, you'll end up with disappointingly dense muffins.

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Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Mor Kali

Mor Kali is a traditional South Indian dish that comes together in hardly any time at all. No chopping required. It's delicious served just as is when cut into squares and makes for a healthy and easy breakfast. It can also be served for lunch, as a snack or side dish. Somewhat gooey and tangy, the spices really kick up the flavor here. It rather reminded me of a set porridge or mashed potatoes, though this is really quite a unique dish. I've made it before, but this time I did more research and it came out better than the first time I made it. Traditionally, it is made with buttermilk, but I used full fat yogurt instead.

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Chickpea Flour Scramble

Chickpea Flour Scramble

If chickpea flour isn't already an essential ingredient in your pantry, you should start adding it. Made by grinding raw chickpeas, the protein and nutrient rich flour binds much better than most other gluten-free flours — even without eggs or oils — making it a versatile ingredient in vegan baking.

One of the most interesting examples of the versatility of chickpea flour is that, by combining it with water and a little baking powder, it can be used as a beaten egg itself. I have lost the taste for eggs themselves, but with chickpea flour I can make a simple and quick vegan "scrambled eggs" with all the taste and texture of the scrambled eggs that I used to enjoy all the time years ago.

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Quick and Easy Rice Dosa


Visit the Indian Food Glossary for information on the ingredients in this recipe
Quick and Easy Rice Dosa

I adore Indian flat breads and this easy dosa recipe goes so well with any spicy legume dish or even just some chutney for a light lunch. Unlike many dosa recipes, this one does not need much fermenting time and very little time in the skillet. The texture is light and fluffy, and they are just heavenly. They do keep well for a few days if kept in the refrigerator and all you have to do is gently reheat them.

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