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Plant based recipes made with love

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Golden roti,curried carrot falafel and masala corn

7th September 2016 by bos.kitchen Leave a Comment

golden masala corn with turmeric roti and curried carrot cakes

Anyone who knows me knows how much I love Indian food. If I could eat one cuisine for the rest of my life, it would be Indian! I just love the complexity and layers of flavours and the huge variety of vegetarian dishes. Enter these vibrant golden roti with curried carrot falafel and masala corn.

This dish is a fusion of all the things I love, with a healthy twist to celebrate my lovely friend Janine’s carnival on her blog and Instagram page. The idea is to create a healthy version of our favourite ‘fast food’ and this recipe, although it looks quite long is actually very quick to prepare and satisfies all my ‘fast food’ cravings. It’s full of flavour and gives me everything I crave when hunger strikes- veggies, spice and protein. You can prepare the curried carrot falafel and masala corn in advance, so you only have the roti to make on the day, then you can eat this in less than 10 minutes! Check out the details on her blog here or if you’re on Instagram, use #healthyfastfood4 to see all the entries so far. I particularly love Tiina’s sweet potato sandwich with cashew cheese. Drool!

Golden roti, curried carrot falafel and masala corn

If you’re making the whole thing, make the carrot cakes first, then the corn masala and the roti last.

Serve with veggies of choice- I used tomatoes, shredded cabbage and massaged kale. For a speedy meal, prepare the carrot falafel mix in advance, store in the fridge and then shape and fry while you make your roti.

Curried carrot falafel

  • 1 tin chickpeas, drained and dried with a towel to remove any liquid
  • 3 large carrots
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili seeds
  • 1 tsp coconut oil
  1. Chop your carrots into small chunks and boil until soft. Drain, allow to cool, then mash in a large bowl with the chickpeas. Stir through the spices.
  2. Heat a skillet over a medium heat and add the coconut oil. Shape into little balls or patties and lightly fry until golden.

Corn masala

  • 2 fresh corn on the cob
  • 1 red onion
  • 1 red chili
  • thumb size piece of ginger
  • 2 tsp black mustard seeds
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp coconut/avocado oil
  • 2 cloves garlic
  • 1/2 tsp garam masala
  1. Heat a medium pan on medium/high heat with the coconut oil and add corn, onion, chili, ginger and spices. Fry for 7-8 minutes, then add the garlic and garam masala and cook for 5 minutes more, taking care not to let the garlic burn.

Golden roti

  • 200g fine cornmeal
  • 100g plain flour (can sub gluten free)
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 2 tbsp avocado/coconut oil
  • 1 chili, sliced very finely
  • 3/4 cup hand hot water
  1. Mix cornmeal, flour, salt, turmeric and oil together in a medium sized bowl with your fingers or a fork, until crumbs.
  2. Stir through the chili and add the water a little at a time, until a smooth dough is formed. Knead for a minute or two until soft and pliable. Split dough up into golf ball size pieces.
  3. Heat a frying pan or skillet to a medium/high heat and brush lightly with a little coconut oil.  Roll out roti into small disks, around 5mm thick. Lightly fry roti for three minutes each, turning half way through cooking.

 

Filed Under: Mains Tagged With: carrot, chickpea, curry, kale, masala, roti, sweetcorn, turmeric

Mini sunshine pizzas

25th May 2016 by bos.kitchen 4 Comments

sunshine pizzas with chia and maca and turmeric topped with humous and avocado and grated carrot

Gluten free, vegan and full of superfoods. Not something we generally associate with pizzas, but this recipe is a game changer. It takes less than half an hour to whip up these mini sunshine pizzas. Containing maca, chia seeds and turmeric, they pack a real nutritional punch. I topped mine with humous, but use whatever you have on hand, I’m sure tahini or tomato sauce would work well too. If you’d like the recipe for the pretty pink humous, take a peek here. I had these for lunch yesterday and they kept me going right through the afternoon.

Recipe (makes 6-7 mini pizzas)

For the crust –

  • 3/4 cup gram flour
  • 3 tbsp Organic Burst chia seeds mixed with 6 tbsp water
  • 3/4 cup water
  • 1/2 tsp ground turmeric
  • 1 tsp Organic Burst maca powder
  • Himalayan pink salt and black pepper
  1. Pre heat oven to 180 degrees and lightly grease a large baking tray or line with greaseproof paper.
  2.  In a mixing bowl, mix chia seeds and 6 tbsp water to form a gel.
  3. Add gram flour, water, turmeric, maca powder, pink salt and pepper to the bowl and mix well until it comes together as a sticky dough. Add a little more water if you need to. It should be thick, but still drop slowly off a spoon.
  4. Drop a tablespoon of the mix on to your greased or lined baking tray. Shape into mini pizza bases with as spoon. Bake for 20 mins or until firm.
  5. While the pizza is cooking, prepare your toppings, I used humous and veggies.
  6. When firm and golden, remove from oven and decorate.

Filed Under: Mains Tagged With: avocado, carrot, chia, houmous, mini pizzas, pizza gluten free vegan maca chia chickpea flour, pizzas

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
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