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Serves: 4 medium galettes 
Prep time: 1 hour 
Cook time: 25 minutes

#### What you’ll need:

- 2 cups AP Flour + more for rolling
- 1.5 sticks vegan butter ([Miyoko’s](https://www.instacart.com/landing?product_id=18517282&retailer_id=279&region_id=4271382675&mrid=188289522&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_all_ca_sfb_desktop&utm_content=accountid-8145171519_campaignid-10035589159_adgroupid-101118132436_device-c&gclid=EAIaIQobChMInOr4lYTE6QIVCbrtCh1vIQclEAQYAyABEgJ-DPD_BwE) is what I’d recommend. I have no option 2. Nothing beats Miyoko’s 😀 )
- 2 tbsp cornstarch
- 4 tbsp cane or coconut Sugar + more for sprinkling
- Juice from half a lemon
- 1/4 tsp salt
- Fall filling options:
 - (3) sliced pear + masala chai (1/4 tsp each of ground cardamom, ground clove, ground ginger, ground cinnamon) + handful of chopped pecans
 - (3) sliced apple + 1 tsp ground cinnamon + handful of sliced almonds
- Ice cold water

#### What you’ll want to do:

- Preheat your oven to 400F
- Cut up your butter into cubes and refrigerate (it needs to be cold when making the galette crust)
- While the butter chills, make sure you have the following kitchen tools ready: a rolling pin (or wine bottle), large mixing bowl, baking sheet, pastry cutter/fork, measuring cup, measuring spoons
- For the galette crust, bring out your chilled butter
- Mix the butter cubes with the AP flour in a large mixing bowl using a pastry cutter or a fork. The goal is to break up the cubes into tiny balls
- Add 2 tbsp sugar and salt to this and mix.
- Next start adding the ice water slowly. Start with 3 tbsp and mix together with your fingers. Add more until the dough comes together
- Try making the dough into 4 balls at this point. If the dough falls/breaks apart add more water. If it’s too wet add more flour
- Refrigerate the balls by placing in a large bowl (for 15 minutes. You can chill for up to 24 hours but need to bring the dough back to room temperature)
- While waiting for the dough to chill, simply mix together one of the chosen fillings with the spice powders and nuts.
- Then to this filling mix, add lemon juice and cornstarch. Set aside
- Bring the dough out of the fridge and roll each ball on a floured surface into rough circle
- Transfer each circle to the baking sheet
- Arrange your filling in the center of the circle by leaving about 1.5 inches around to fold
- You can use a knife to cut into a more even shape and also to cut the edges and fold into a more aesthetic pattern (pictures below)

![](https://i0.wp.com/shruskitchen.com/wp-content/uploads/2021/11/IMG_7140-20211103-022936-2.jpeg?w=750&ssl=1)
![](https://i1.wp.com/shruskitchen.com/wp-content/uploads/2021/11/IMG_7141-20211103-022936-2.jpg?w=750&ssl=1)

- Brush the edges with melted butter and sprinkle some sugar
- Bake in the oven for 22-25 minutes or until the crust is a light brown
- Cool and serve immediately!

Desserts

Fall Galettes

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Serves: 2-3 servings 
Prep time: 1 hour

#### What you’ll need:

*For the curry base:*
- 1 tbsp coconut oil
- 1/2 red onion, diced
- 3 cloves garlic, finely chopped
- 1/2 inch ginger, grated
- 1/2 jalapeño, sliced
- 2 orange/red bell pepper
- 1 cup packed spinach for some extra greens (optional)
- 1 tsp curry powder
- 1 tsp salt plus more to taste
- 2 tsp coconut aminos / low-sodium soy sauce
- 1 tsp rice vinegar
- 1 can full-fat/light coconut milk
- 1 tbsp chopped green onions
- 1 tbsp chopped cilantro
- Red chili flakes and pepper to taste
*For the tofu:*

- 14-oz extra-firm tofu
- 2 tbsp coconut aminos / low-sodium soy sauce
- 1 tsp salt
- 1 tbsp arrowroot starch
- 1 tsp chili sauce (scale back if sensitive to spice)
- 1 tsp rice vinegar

*For the eggplant* (the eggplant is optional – I’ve made this without the extra side vegetable and it tastes great! You can also add in a different vegetable if you’d like):

1 tbsp coconut oil
2-3 small Italian eggplant, thinly sliced
5-6 cloves garlic, chopped
1/2 jalapeño, sliced
2 tbsp coconut aminos/as needed
Salt to taste
*For the noodles:*

- 4-oz rice noodles of choice (about one-third of the pack linked here)
- Large pot of water

#### What you’ll want to do:

*For the tofu:*
- Start with the tofu as it involves a lot of ‘idle’ time.
- Drain the block of tofu – I usually place it on a chopping board, cover it with a layer or two of kitchen towels and place a heavy vessel over this to drain the water out.
- Pre-heat the oven to 400F.
- Start preparing your curry while the tofu block drains (I’d give it ten minutes).
- Once drained, slice the tofu into squares, about 1/2 inch in thickness.
- Mix all the ingredients except the arrowroot starch in a large bowl.
- Add the sliced tofu by dipping each slice in the mixture.
- In the same bowl, roughly coat each slice with arrowroot starch.
- Let this marinate for a few minutes.
- Place on a baking sheet and bake for 30-40 minutes (about 15-20 minutes each side and flip over in the middle).

*For the curry:*
- In a medium-sized pot, heat the coconut oil.
- Fry the onion, garlic, ginger and jalapeño until the raw smell goes away.
- Add the capsicum/any other vegetables of choice.
- Sauté for a few minutes until tender.
- Add the curry powder, salt, coconut aminos and rice vinegar.
- Stir in the coconut milk and let this boil on medium-flame for about 5 minutes (a great time to get back to your tofu if you’re preparing it simultaneously!)
- Stir in your spinach if you’re using some, and continue cooking until it wilts.
- Add more salt if needed and top with chopped green onion, cilantro red chili flakes and freshly ground pepper.

*For the eggplant*
- In a frying pan, heat the coconut oil on medium flame.
- Add the garlic and jalapeño and fry for just a few seconds before adding the sliced eggplant.
- Roughly drizzle the coconut aminos and sprinkle some salt.
- Cook until very tender and then flip using tongs.
- If doing this in batches measure the coconut aminos and salt out accordingly.

*For the noodles:*
- Cook according to the instructions on the pack.
Assemble however you’d like and enjoy!

**Recipe Musings:** I’ve been dreaming about creating an Asian inspired bowl for months now. There is something so comforting about a bowl of Thai curry or Vietnamese pho. This curry noodle bowl is the perfect balance of spicy warmth, sleep-inducing carbs and rich umami flavor – all of which are so necessary on cold winter days. This bowl has four parts to it but you can mix and match them however you’d like, depending on your tastebuds and time!

Dinner

Spicy Curry Bowl with Tofu

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Serves: 4 
Prep time: 40 minutes

#### What you’ll need:

- 2 cups grated carrot
- 2 cups coconut milk 
- ½ cup coconut sugar
- 1 tsp cardamom powder
- 2 tbsp coconut oil
- 2 tbsp cashew nuts (or ghee if not vegan)
- 2 tbsps raisins 

#### What you’ll want to do:

- In a medium sized pot, heat up 1 tbsp of coconut oil. Fry the nuts and raisins until slightly brown. Place them aside.
- Add the coconut milk and grated carrot and boil on a low flame.
- Stir this often and continue boiling until the coconut milk completely evaporates. This is the hardest step that requires the most patience!
- Add the remaining coconut oil, coconut sugar and cardamom powder and mix well.
- Keep stirring until all the moisture evaporates.
- Finally, garnish with the nuts and raisins.

**Recipe Musings:** Carrot halwa is one of my favorite Indian sweets, and is perfect for fall/winter weather. It’s nothing but warm and comforting. Making vegan versions of traditional Indian sweets is one of my favorite cooking pursuits because, while challenging, it almost always turns out to be delicious – this carrot halwa is a testament to that 🙂

Vegan Carrot Halwa

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Serves: 2 cups 
Prep time: 30 minutes

#### What you’ll need:

- 2 cups chopped cauliflower florets
- 2 cups chopped butternut squash (I chop it into small rectangles and sometimes buy the precut pack if i’m pressed for time)
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1/4 red onion, diced (about 1/2 cup red onion)
- 6 cloves garlic, finely chopped
- 1/2 jalapeño, sliced
- 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1 tsp paprika
- 2-3 tbsp [nutritional yeast](https://www.amazon.com/Bragg-Premium-Nutritional-Seasoning-Shaker/dp/B07RLV3S29/ref=pd_cp_200_1/132-1970417-9356348?_encoding=UTF8&pd_rd_i=B07RLV3S29&pd_rd_r=9917f8e2-d6f6-4ef9-a50c-57462ae8493b&pd_rd_w=6jf9e&pd_rd_wg=DazI7&pf_rd_p=0e5324e1-c848-4872-bbd5-5be6baedf80e&pf_rd_r=P1ZCPEKGBERC7EGHSNN8&psc=1&refRID=P1ZCPEKGBERC7EGHSNN8) (plus more for a cheesier flavor)
- 1 pinch cayenne pepper (optional)
- 1 tsp [chili sauce](https://www.yaisthai.com/products/chili-garlic-hot-sauce) (scale back if sensitive to spice)
- 2 tsp salt plus more to taste
- Freshly ground pepper
- [Banza](https://www.eatbanza.com/) chickpeas pasta (or pasta of choice and as needed)

#### What you’ll want to do:

- Pressure cook the cauliflower florets, butternut squash and vegetable broth (I use my [Instant Pot](https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=sr_1_3?keywords=instant+pot&qid=1573352106&sr=8-3) and pressure cooked on high for 4 minutes).
- While the vegetables are cooking, chop and prepare your other ingredients.
- Once cooked, blend the vegetables in your blender (I use my trusty old [Nutribullet](https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=sr_1_3?keywords=instant+pot&qid=1573352106&sr=8-3)). I used about 1 cup of the remaining broth with the cooked vegetables.
- Heat the oil in a deep skillet or pot and add onion, garlic and jalapeño. Add a pinch of salt here and let this cook for a few minutes until the raw smell disappears.
- On medium flame, add the blended cauliflower and squash and let this boil for a few minutes. Add the water to thin it out.
- Stir in the coconut milk and continue boiling.
- Add the paprika, nutritional yeast, cayanne pepper, salt and pepper.
- Finally add the chili sauce and top with cooked pasta to make it a hearty and filling meal.

**Recipe Musings:** I very accidentally made this soup while actually attempting to make something completely different, but it was a happy accident! Topped with my favorite chickpeas pasta, it turned out to be the perfect winter soup – comforting, spicy and packed with seasonal ingredients.

Spicy Butternut Squash and Cauliflower Soup

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Serves: 1 cup 
Prep time: 20 minutes (active); 30 minutes (inactive)

#### What you’ll need:

- 10 dates
- 1 ball fresh tamarind (small lime sized)/ 1 tbsp tamarind paste (I get my fresh tamarind slab from the local Indian store)
- 1 cup water + 3/4 cup water + 1/2 cup water
- 2 tbsp coconut palm sugar
- 1/4 tsp red chili powder
- 1/4 tsp cumin powder
- 1/2 tsp fennel seeds
- 1 tsp salt

#### What you’ll want to do:

- Soak the dates in hot water for 30 minutes to soften them
- If you are using fresh tamarind, soak the tamarind ball in 1/2 cup hot water for a few minutes
- Once the tamarind has soaked, stir to mix fully
- Use a strainer to separate the raw tamarind from the water
- Start boiling the tamarind 1 cup water on the stove in a medium sized pot. If you are using tamarind paste, add 1 tbsp of the paste to 1 cup of water and start boiling
- Add the palm sugar and fennel seeds to the tamarind-water and let this boil for 10 minutes
- While that is boiling, peel and deseed the softened dates and user a mixer to blend it together, with 3/4 cup of water. Blend until you get a paste (it should be a little thick)
- Set this aside and focus back on the boiling tamarind water
- Add the red chili powder, cumin powder and salt. By now this should be steadily boiling and bubbling
- Switch off the flame and mix in the blended dates
- Set aside to cool and wait for the flavors to meld in with each other
- Serve with my Hara[ Bara Kebab](https://shruskitchen.com/hara-bhara-kebab/) or [Vegetable cutlets](https://shruskitchen.com/vegetable-cutlets/), along with some delicious [coriander and mint chutney](https://shruskitchen.com/coriander-and-mint-chutney/)!

Sauces and Dips

Indian Food

Tamarind and Date Sweet Chutney

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Breakfast

Indian Spiced Flattened Rice (Poha)

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Serves: 2-3 people 
Prep time: 10 mins (active), 30 mins (inactive)

#### What you’ll need:

- 30 pieces of okra
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp – 1 tsp red chili powder (scale back if sensitive to spice)
- 1/2 tsp coriander powder
- 1/2 tsp chaat masala
- 1/2 tsp cumin powder

#### What you’ll want to do:

- Pre-heat the oven to 400F
- Slice each piece of okra into half length-wise
- Mix with olive oil and all the spice powders in a large bowl
- On a large baking sheet arrange each piece of sliced okra leaving half an inch between pieces, before placing in the oven
- Bake for 25-30 minutes, flipping in-between
- Serve with dhal and rice for a wholesome and hearty meal!

Indian Spiced Okra Fries

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Serves: 1 cup 
Prep time: 5 minutes

#### What you’ll need:

- 1 cup packed mint leaves
- 2 cups packed coriander leaves (with stems)
- 6 tbsp water
- 2 green chilies/ thai green chilies
- 3/4th tsp cumin powder
- 1/2 tsp salt
- 5-6 tbsp lemon juice

#### What you’ll want to do:

- Roughly chop the mint and coriander leaves before transferring half of them to a blender (I use my Nutribullet)
- Add the green chilies and water and start blending. Once you get a watery consistency, add the rest of the leaves
- Blend until you get a smooth paste, add more water if needed but be careful not to make it too watery
- Transfer to a bowl before adding cumin powder, salt and lemon juice
- Stir until fully mixed
- Serve with my [Hara Bara Kebab](https://shruskitchen.com/hara-bhara-kebab/), [Vegetable cutlets](https://shruskitchen.com/vegetable-cutlets/), or just a slice of toast!

Coriander and Mint Chutney

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Serves: 4 people 
Prep time: 20 minutes

#### What you’ll need:

- 1 tbsp ghee/coconut oil if vegan
- 1/2 cup sago balls (I got these at my local Indian store)
- 3 cups water
- 1.5 cups coconut milk* (my recipes are dairy-free; however if you consume dairy and you’re going for the traditional taste, you can use regular whole milk here)
- 1/2 cup [coconut palm sugar](https://www.target.com/p/wholesome-organic-coconut-palm-sugar-16oz/-/A-17078458?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9031974&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=EAIaIQobChMIo43nsr774wIVVBx9Ch0T1AanEAQYAyABEgKmq_D_BwE&gclsrc=aw.ds)/regular sugar
- 1/2 tsp cardamom powder
- 1 tbsp cashew nuts (optional)
- 1 tbsp raisins (optional)

#### What you’ll want to do:

- Add the ghee/coconut oil to a pan and fry the cashews and raisins
- Remove once golden brown and place them aside
- Fry the sago in the same pan until they start turning brown
- Top with the water and boil until the sago balls are translucent and soft, indicating that they are cooked
- Add the milk/coconut milk to this (you can add more than recommended if you’d like a different consistency)
- Add the coconut sugar (again, add more if you’d like it to be sweeter)
- Continue boiling for another 10 minutes on medium flame
- Finally, add the cardamom powder and fried nuts
- Serve hot, or after cooling in the fridge for a few hours

**Recipe Musings:** *Sabudhana Payasam* was the default sweet that my mom would make for almost every Indian festival. It’s quick, calls for only a few basic ingredients, and incredibly tasty. This version with coconut milk is undoubtedly different from the traditional taste, but the thicker consistency gives it a very pudding-like texture. It’s definitely a twist on the classic, but I highly recommend.

Coconut Milk Sago Pudding

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Serves: 3-4 people / 20 cutlets 
Prep time: 40 minutes

#### What you’ll need:

- 2 potatoes, peeled, boiled and mashed
- 1 small beetroot, boiled and finely chopped
- 2 carrots, boiled and finely chopped
- 15 green beans, boiled and chopped
- 0.5 cup green peas
- 0.5 cup onion, finely chopped
- 2 tbsp chopped cilantro
- 1 tsp turmeric powder
- 1 tsp – 1.5 tsp red chili powder (scale back if sensitive to spice)
- 1.5 tsp garam masala
- 1.5 tsp salt plus more to taste
- 1 tbsp ginger-garlic paste ( or 1/2 tbsp grated ginger + 1/2 tbsp chopped garlic)
- 2-3 tbsp olive oil
- 1/4 cup cornflour flour
- 1/4 cup all-purpose flour
- 6 tbsp water
- 1 cup breadcrumbs

#### What you’ll want to do:

- Chop all the vegetables and boil them until they are soft
- In a pan, fry the onions in 1 tbsp olive oil along with the ginger-garlic paste
- Once the raw smell goes away, add all the vegetables
- While the vegetables are cooking, mix together the cornflour, all-purpose flour and water in a small bowl to create a thin batter
- Add all the spice powders and salt to the sautéed vegetables. You can mash the vegetables together at this point if you want to
- Once the vegetables are fully combined with the spices, garnish with the chopped cilantro and add 1/2 cup breadcrumbs to bind
- Shape into small circular patties, about 2.5 inches in diameter
- Dip each patty into the cornflour and all-purpose flour batter
- Immediately coat each patty with breadcrumbs
- Pan fry in the remaining olive oil
- Flip until golden brown on both sides
- Enjoy with my tamarind-date chutney and coriander chutney (recipes coming soon)!

Appetizers

Vegetable Cutlets

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Serves: 3-4 people 
Prep time: 40 minutes

#### Ingredients:

- 20 whole white/cremini mushrooms, sliced
- 1 small red onion, finely chopped
- 1 tsp ginger-garlic paste (or 1/2 tsp grated ginger and 1/2 tsp chopped garlic)
- 2 tomatoes, roughly chopped (skinned and deseeded for a better flavor, but optional)
- 1/2 cup light coconut milk
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp – 1 tsp red chili powder (scale back if sensitive to spice)
- 1 tsp salt, plus more to taste
- 2 tbsp chopped coriander leaves
- 1 tbsp olive oil

#### Directions:

- Fry the onion and ginger-garlic paste in the oil until you get a slight aroma
- Add the tomato and sauté for a few minutes
- Add the turmeric powder and salt and continue stirring until the tomatoes become soft
- Add the sliced mushrooms and cook until soft
- Finally add the remaining spices and coconut milk
- Let this simmer for 5 minutes
- Remove from the heat and garnish with coriander leaves
- Enjoy with steamed rice or roti!

Mushroom Kurma with Coconut Milk

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Serves: 2 people 
Prep time: 5 minutes (active), 12 hours (inactive)

##### What you’ll need:

- 3 tbsp chia seeds, soaked in a cup of water overnight in the fridge
- 2 cups cubed watermelon without the seeds
- 1/4 cup crushed ice (optional)

#### What you’ll want to do:

- Soak the chia seeds in water for 12 hours in the fridge. The seeds will absorb the water and become gel-like and easy to drink
- Blend the watermelon and ice in a Nutribullet to get a juice
- Pour in a cup and stir in the soaked chia seeds
- Enjoy!

Smoothies and Juices

Watermelon Juice with Chia Seeds

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Serves: 2-3 people 
Prep time: 15 mins (inactive), 30 mins (semi-active)

#### What you’ll need:

- 20 baby potatoes
- 1 sprig curry leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder (+ more if you like spice)
- 1 tsp salt + more to taste + more for boiling
- 1 tbsp olive oil

#### What you’ll want to do:

- Boil the baby potatoes in salted water for around 10-15 minutes, until the potatoes are soft (but not too soft) and a fork can go through
- Peel the potatoes if you’d like – they taste great unpeeled too and the skin is rich in nutrients
- In a pan, heat up the olive oil and add the curry leaves
- Roast the baby potatoes for a few minutes until they start turning brown
- Add the spice powders and salt
- Continue roasting – this may take a while, especially if you’d like the potatoes to be well roasted and crispy
- Once they are a nice golden brown, they’re ready to be served with coriander chutney or any tomato based sauce!

Roasted Baby Potatoes with Indian Spices

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Serves: 1 loaf 
Prep time: 10 mins (active), 55 mins (inactive)

Note: This recipe can be adapted to make muffins (around 12) and mini-muffins (around 36). I’ve added some tips if you’d like to do that.

#### What you’ll need:

- 1/2 cup maple syrup
- 1/3 cup [coconut oil](https://www.amazon.com/Dr-Bronners-Virgin-Coconut-Oil/dp/B00CQ7TNDK/ref=sr_1_14?crid=S0QWRCBLX0AA&keywords=coconut%2Boil&qid=1564719183&s=gateway&sprefix=coconut%2Boil%2Caps%2C198&sr=8-14&th=1)
- 1/4 cup [oat milk](https://us.oatly.com/) (any other non-dairy milk works too)
- 2 flax eggs (recipe below)
- 1 cup overripe banana (while baking muffins or mini-muffins I like running the bananas through a food processor just for a few seconds)
- 1 tsp baking soda
- 1 tsp vanilla essence or almond essence (both work great!)
- 1/2 tsp salt
- 3/4 tsp cinnamon powder
- 1/2 – 3/4 cup dark chocolate chunks
- 1 3/4 cup whole wheat pastry flour (use regular whole wheat flour if you’re baking muffins or mini-muffins, but I recently started using whole wheat pastry flour for whole loaves and I love it!)

*For the flax eggs:*

- 2 tbsp ground flax seeds
- 5 tbsp water

#### What you’ll want to do:

- Pre-heat the oven to 325 F and grease a 9×5 inch loaf pan with coconut oil
- Mix the flax seed powder and water and let it sit for 3-4 minutes
- Beat together the maple syrup and melted coconut oil
- Add the flax seed powder and water mixture and beat well
- Mix in the oat milk and mashed bananas
- Add the baking soda, vanilla essence, cinnamon and salt and mix
- Mix in the whole wheat pastry flour until all the ingredients are fully combined
- Finally add in 1/2 cup dark chocolate chunks and pour into the loaf pan
- Sprinkle more cinnamon and add the remaining dark chocolate chunks on top
- Bake for 55 minutes or until you can insert a toothpick in the center and it comes out clean (for muffins, bake for 22 minutes and for mini-muffins, 12 minutes)
- Once it cools, slice it up and enjoy!

**Recipe Musings:** I found[ Cookie and Kate’s](https://cookieandkate.com/) banana bread recipe four years ago and baked it a million times because it never went wrong. It quickly became my most favorite thing to bake – for birthdays, dinners, long flights and hikes. However, the original recipe is not vegan. This recipe is inspired by her genius, with some variations to make the vegan version just as delicious.

Vegan Banana Bread

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Serves: 2-3 people 
Prep time: 2 hours (inactive), 30 mins (active)

#### What you’ll need:

##### For the cashew sauce:

- One cup cashews, soaked in hot water for 2 hours
- 2-3 cloves garlic
- 1/2 deseeded jalapeño (optional but highly recommended)
- 1/2 tsp red pepper flakes
- Salt to taste
- Water

##### For the spiced mushrooms:

- 1 cup sliced cremini/white mushrooms
- 1/2 cup chopped red bell pepper
- 1 cup chopped spinach
- 1 tsp crushed basil
- 1/2 tsp crushed thyme
- 1/2 tsp crushed rosemary
- 1 tsp crushed oregano
- 1 tsp salt + more to taste
- 1/4 tsp freshly crushed black pepper
- 1 tbsp olive oil

##### For the chickpeas pasta:

- 1 8oz box of Banza Linguine
- 1 pot of water to boil
- Generous amount of salt

#### What you’ll want to do:

- Boil water in a large pot with some salt. Once the water starts boiling empty the box of Banza into it. Let it cook for around 7-8 minutes before starting to monitor it closely.
- It’s important to take the pasta out of the hot water before it starts getting too soft.
- Simultaneously, sautée the mushrooms, bell pepper and spinach in the olive oil. Add all the crushed spices, salt and pepper. Cook until the vegetables are tender.
- In a Nutribullet or high-speed blender, combine the cashews, garlic, jalapeño, salt and a little water. Add water slowly as you blend to get a creamy sauce. Add more water if you prefer a more liquid consistency.
- Plate the pasta, vegetables and cashew sauce without completely mixing together. Top the sauce with red pepper flakes.
- Enjoy!

Italian Food

Creamy Vegan Sauce with Italian Spiced Mushrooms

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Serves: 2-3 people 
Prep time: 30 minutes to the pan (inactive) + 15 minutes to the plate (active)

#### What you’ll need:

- 1 medium eggplant, sliced into 1/2 inch circles
- 1 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 6 tbsp water
- 1/4 tsp salt + more for soaking
- 1/4 tsp freshly crushed black pepper
- 1 tsp crushed oregano
- Olive oil as needed

#### What you’ll want to do:

- Soak the sliced eggplant in a bowl of salted water for 30 minutes. This is to soften the eggplant and remove any bitterness
- Use homemade or store-bought bread crumbs (any bread type works) and mix them with the salt, pepper and oregano
- Drain the eggplant and dry completely with a towel if needed
- Mix the flour and cornflour with the water and stir to make into a thin batter
- Dip each slice of eggplant in the batter
- Coat both sides of the eggplant with the breadcrumbs and spice mixture. The breadcrumbs should stick onto the batter
- Coat the bottom of a pan with oil and leave it on medium flame
- Once the oil is hot, pan fry the breadcrumb coated eggplant slices
- Cook and flip until golden brown on both sides
- Serve with delicious and fresh [homemade marinara sauce](https://shruskitchen.com/fresh-marinara-sauce/)

Crispy Eggplant Panko

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Serves: 2 people 
Prep time: 5 minutes (active)

#### What you’ll need:

- 1 cup plant milk of choice (my favorite is [Oatly](https://www.google.com/search?q=oatly&oq=oatly&aqs=chrome..69i57j0l5.1599j0j1&sourceid=chrome&ie=UTF-8) oat milk, but almond milk or soy milk would taste great here too!)
- 1/2 cup fresh or frozen strawberries
- 1 banana
- 3 tbsp dark chocolate chunks

#### What you’ll want to do:

- Add all the ingredients to a blender. I use my trusty (and age old) [Nutribullet](https://www.nutribullet.com/)
- Enjoy immediately!

Purple Banana Smoothie

Serves: 2 people 
Prep time: 15 minutes (active)

#### What you’ll need:

- 2 slices sourdough bread
- 1/2 cup frozen/fresh corn kernels
- 1 avocado
- 1/2 jalapeño, finely chopped (scale back if sensitive to spice)
- 1/4 tsp red chili flakes
- 2 tbsp chopped cilantro
- 1/2 lemon, squeezed
- Salt to taste
- Freshly ground black pepper to taste
- Olive oil

#### What you’ll want to do:

- Heat up a pan with a few drops of olive oil before adding the corn and chopped jalapeño. Add a pinch of salt
- Sautée for a few minutes until the corn is tender
- Mash the avocado in a small bowl along with salt, pepper and lemon juice. Do this while toasting your bread
- On each slice of toasted bread, spread the mashed avocado as the base
- Top with the cooked jalapeño and corn kernels, chopped cilantro, red chili flakes and a drizzle of olive oil
- Enjoy for breakfast or as a hearty evening snack

Spicy Corn and Avocado Toast

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Serves: 4-6 people 
Prep time: 5 minutes to the tray (active), 1 hour to the plate (inactive)

#### What you’ll need:

- 1 cup/6 oz 70% [dark chocolate](https://www.worldwidechocolate.com/shop/valrhona/guanaja-70-dark-chocolate-squares/?utm_source=google&utm_medium=cpc&adpos=1o3&scid=scplp1429&sc_intid=1429&gclid=EAIaIQobChMIqPyU9bze4wIV6R-tBh3Q3wmiEAQYAyABEgJ1iPD_BwE), melted
- 1 tbsp melted coconut oil
- 12 almonds, whole or chopped
- 12 walnuts, whole
- 2 tbsp [unsweetened grated coconut](https://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC?th=1)
- 12 mini-muffin liners
- 12 cup mini muffin tin

#### What you’ll want to do:

- Line the muffin tin with the liners
- Mix the coconut oil with the melted dark chocolate and stir to get a thinner consistency
- Pour 3/4 tbsp of the chocolate and oil mixture in each liner
- Add two almonds to six of the liners and 1 walnut to each of the other six
- Top the almond cups with the grated coconut and the walnut cups with more walnut
- Freeze the mini cups for about 30 minutes
- Eat and enjoy!

**Recipe Musings:** I still remember when I was twelve or thirteen and my cousin visiting India from the United States brought back large bags of assorted chocolates. Reese’s peanut butter cups was one of them. I was so addicted that I ate around fifty (no exaggerations here) and gave myself a stomach ache. I still love Reese’s, so I decided to make a variation that is healthier and vegan.

Dark Chocolate Coco-nut Cups

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Serves: 2-3 people 
Prep time: 10 minutes to the pan (active); 20 minutes to the plate (semi-active)

#### What you’ll need:

- 1 12 oz pack frozen/fresh cauliflower rice
- 1/2 cup moong dal (split mung beans) (I usually get this from my local Indian store)
- 2 tbsp ghee
- 1 tsp whole peppercorn
- 1 tbsp raw cashews
- 1 sprig curry leaves
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 pinch asafetida
- 2-3 pinches turmeric powder
- salt as needed

#### What you’ll want to do:

- Cook the moong dal in a pressure cooker (I use the instant pot!)
- About 10 minutes into cooking the moong dal, heat the ghee in a pan
- Add the cashews and fry them for a few minutes before taking them out
- Then add the peppercorn, curry leaves, cumin seeds and ginger to the oil
- Once the leaves are cooked, add the asafetida and turmeric powder
- Add the cauliflower rice soon after and add some salt at this point.
- Once the cauliflower rice is cooked, add the cooked moong dal
- Mix thoroughly before tasting and add more salt as required
- Once everything is well mixed and cooked, add the fried cashews
- Enjoy with some traditional South Indian coconut chutney!

**Recipe Musings:** I grew up in the south Indian city of Chennai, where [pongal](https://en.wikipedia.org/wiki/Pongal_(dish)) was a staple dish. A popular rice based breakfast, there was something comforting about eating a large plate of pongal with coconut chutney and sambar (a lentil soup) on a lazy Sunday morning. As an adult, I realized that I just didn’t have the metabolism or lifestyle to eat large portions of rice. I tried making the traditional recipe with cauliflower rice and I couldn’t believe how delicious and close to the original it tasted.

Cauliflower Rice Pongal

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Serves: 4 people 
Prep time: 30 minutes to the plate (active)

#### What you’ll need:

- 8-10 roma tomatoes, skinned and seeds removed
- 1 medium white onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 tsp crushed oregano
- 1 tsp crushed/fresh basil
- 1/2 tsp sugar
- 1/2 tsp – 1 tsp red chili flakes (scale back if sensitive to spice)
- 2 tbsp olive oil
- Salt and pepper to taste

#### What you’ll want to do:

- Place the tomatoes in hot water to soften them
- Peel the skin off and remove the seeds (blog post with the step-by-step process coming soon!)
- Roughly chopped the skinned and deseeded tomatoes
- In a pan put all the other ingredients along with the tomatoes and bring to a simmer while mixing
- Crush the tomatoes a little with your mixing spoon depending on the consistency that you would like
- You can also remove some onion if you’d like a more tangy and smooth sauce
- Add more salt and pepper to taste
- Pairs well with grilled vegetables, vegan eggplant panko (recipe coming soon) and on PIZZA. Also great to make in bulk and store for the week

Fresh Marinara Sauce

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Serves: 2 people 
Prep time: 40 minutes to the plate (active)

#### What you’ll need:

- 1 cup spinach
- 1/2 cup coriander leaves
- 1/2 cup frozen/fresh green peas
- 1 potato, peeled and boiled
- 1/4 tsp carom seeds (optional)
- 1/2 inch ginger, grated
- 1 green chili, chopped (scale back if sensitive to spice)
- 1/4 tsp red chili powder (scale back if sensitive to spice)
- 1/4 tsp garam masala
- 1/4 cup chickpea flour
- 1/4 cup all-purpose flour
- salt to taste
- olive oil/oil of choice

#### What you’ll want to do:

- Start by dry roasting the carom seeds and chickpea flour in a pan for 2-3 minutes until you get a nice aroma
- Put this aside and in the same pan add some oil and the ginger and green chili
- Add the peas and spinach and sauté for a few minutes
- Add all the dry masalas and salt and stir until mixed
- Blend this mix with the coriander
- Once this is blended, mash it together with the boiled potato and roasted chickpea flour
- Shape into small patties before dusting with all-purpose flour
- Shallow fry in oil on a pan until crispy and golden-brown
- Serve with coriander chutney or ketchup

Hara Bhara Kebab (Spinach Patties)

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Serves: 2 people 
Prep time: 30 minutes to the plate (active)

#### What you’ll need:

- 2 medium sized red bell-peppers, sliced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp oregano
- 1 tsp cumin powder
- 1/2 tsp – 1 tsp paprika (scale back if sensitive to spice)
- 1 tsp red pepper flakes
- 1/4th tsp garlic powder
- 1/4th tsp freshly ground pepper
- 1/2 tsp – 1 tsp salt

#### What you’ll want to do:

- Heat the oil in a large pan or cast iron skillet over medium flame.
- Add the sliced bell pepper.
- Add all the spice powders except the red pepper flakes and pepper.
- The red pepper might take 15-20 minutes to start charring – be patient because this brings out the most delicious flavors!
- Finally season with the red pepper flakes and pepper.
- Enjoy with my Vegan Spinach and Walnut Pesto and my favorite Eat Banza chickpeas pasta.

Roasted Red Pepper

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Serves: 2 people 
Prep time: 5 minutes (active)

#### What you’ll need:

- 1 avocado
- 1 cup packed spinach
- 3 tbsp walnuts
- 1 tbsp flax seed powder
- 1-2 dates (depending on how sweet you want it to be) OR 2 tbsp dark chocolate chunks (not necessary but highly recommended)
- 1 banana
- 1.5-2 cups coconut water

#### What you’ll want to do:

- Blend all the ingredients together in a Nutribullet or high-speed blender. Add more coconut water until you reach your desired consistency!

Avocado and Spinach Smoothie

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Serves: 2-3 people 
Prep time: 5 minutes (active)

#### What you’ll need:

- 5 cups packed spinach
- 5 tbsp walnuts
- 1 medium lemon, juiced
- 6 tbsp nutritional yeast
- 6-7 cloves garlic
- 1/4th cup olive oil
- 1/2 tsp salt + more to taste
- Freshly ground pepper to taste
- Red pepper flakes to taste

#### What you’ll want to do:

- Add all the ingredients except the oil to a food processor.
- Slowly add the oil as your blend the ingredients
- You can add more/less oil depending on your preference of taste and consistency, and can also use water instead.
- Add more nutritional yeast if you want a cheesier flavor. I’m a big fan!
- Also add more salt, pepper and red pepper flakes as needed.
- Serve with my FAVORITE[ Eat Banza](https://www.eatbanza.com/collections/pasta/products/shells) chickpeas pasta and [Roasted Red Peppers](https://shruskitchen.com/roasted-red-pepper/).

**Recipe Musings:** I love pasta. And pesto. And parmesan. But I also can’t eat dairy and think that basil and pine nuts are way too overpriced. This is my attempt at recreating pesto with ingredients that are healthier and easier on the pocket. Nutritional yeast, a vegan gem, adds a hint of cheesiness to this pesto and makes up for the lack of parmesan. This is undoubtedly one of my most favorite sauces that I use on almost everything – pasta, toast, vegetables and pizza.

Vegan Spinach and Walnut Pesto

Recipes