The vegan menu inspired by nature and has a range to cater to health aficionados and foodies alike.
The food we eat is a major determinant of our health, vitality and longevity. Whole food plant-based diet is proven by research to be the most suitable for us. This is the same diet that I follow as a wellness and food entrepreneur.
Truth be told, a decadent meal can be unprocessed, unrefined, oil-free wholesome, nourishing and delicious! Which means, you can actually indulge without feeling guilty!
The vegan menu inspired by nature and has a range to cater to health aficionados and foodies alike. Indeed, the trick is to not deprive your body of great tasting meals and wait longingly for your cheat day, but rather, is about settling for similar options with a healthier twist. These five iconic vegan snacks are a promise of great health and even better taste!
Almond Sponge Cake
- 30 gm almond powder
- 30 gm wheat
- 30 gm jowar flour
- 30 gm arrowroot
- ¼ gm cinnamon powder
- 8 gm baking powder
- ½ tsp lemon juice
- 125 ml soya milk
- 30 gm cashew butter
- 112 gm date paste
Mix all the dry ingredients. Whisk the wet ingredients. Mix both together, pour into a baking tray lined with butter paper. Bake for 25 min at 170 degree Celsius
Sugar-Free, Gluten-Free And Dairy Free Coconut Ladoo
- One whole grated coconut
- 1/2 cup almonds and walnuts (roasted and cut)
- 6-8 cardamom (powdered)
- 1 cup soaked dates
- 1 pinch of saffron
Mix all the ingredients and make them into round ladoos
Grain-free Papdi chat
- 2 unpeeled boiled potatoes sliced
- 1 sliced tomato
- 1 grated cucumber
- 1/4 cup Alfalfa sprouts
- For garnish: Date and tamarind chutney
- Coriander and Pudina Chutney
- Masala - salt, jeera powder, red chilli powder, rock salt
- Coriander leaves
In a tray, line the potato slices, on top add the tomato and cucumber slices, top it with chutneys, then add the Alfalfa sprouts and sprinkle the masala and coriander leaves.
- 200 gms Cucumber (skinless and deseeded)
- 100 gm Pineapple
- 1 tsp Jalapenos (chopped)
- 1 tsp Coriander leaves (chopped)
- 1 tsp Lemon juice o 1/8 tsp Ginger (chopped)
- 1/2 tsp Salt
- 200 ml Water Garnish
- 50 gms Diced red pepper -
- 50 gms Diced cucumber o Coriander sprigs
Blend all ingredients in a mixer and strain through a coarse strainer. Adjust the consistency with water. Garnish with a sprinkle of diced red pepper, diced cucumber and a sprig of coriander.
Almond Chocolate Milk
- 8 -10 pieces of soaked almonds
- 3 -4 soaked dates
- 1/2 teaspoon Cocoa powder/Cacao powder
- Vanilla extract
- 2 cups water
Blend all the ingredients to a smooth paste by adding little water at a time. Adjust the consistency by adding rest of the water.