5 Ingredient Berry Sauce

Nita Sharda, Carrots and CakeI remember the first time I made a berry sauce. It was for a brunch I was hosting and waffles were on the menu. It was some random recipe that Mr. Google found for me. It called for 1 cup of juice and 1 cup of sugar for only two cups of berries. Jesse whiz, that is A LOT of sugar. What’s a Dietitian/Food Nerd to do?

Develop her own recipe! 

I prepare this berry sauce quite regularly for our meal-prep line up. It’s extremely low maintenance and the recipe is pretty darn easy to memorize. There are so many uses for this sauce, here’s what I’ve tried so far:

  • Great in smoothies
  • Lovely on top of plain yogurt
  • Fabulous over pancakes or waffles
  • Yummy on warm or cold oats
  • Genius as a jam on toast or biscuits

The recipe uses a super cool ingredient that might be new to you. It’s chia seeds! You can find these little guys at any bulk store and they can also be spotted in the “health food” aisle of many large-chain stores. Chia seeds harness a lot of nutrition, offering up some omega-3 power, fibre, calcium and a wee-bit of protein too. Chia seeds are crucial for this recipe as they suck up (literally) moisture from the concoction, leaving you with a nice saucy texture. I promise you’ll love it.

Recipe taymeee.Nita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

5.0 from 1 reviews
5 Ingredient Berry Sauce
 
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Ingredients
  • 3 cups frozen berries, mixed variety
  • ½ cup 100% orange juice or water
  • 2 tbsp maple sryup
  • 1 tsp vanilla
  • 2 tbsp chia seed
Instructions
  1. Place frozen berries into a medium sized pot. Add in orange juice or water.
  2. Turn heat to medium and bring mixture to a gentle simmer. When this happens, using a potato masher muddle the berries to a desired consistency. I prefer to leave mine a little chunky, but to each their own!
  3. Next, add in maple syrup and vanilla. Stir to combine.
  4. Remove pot from heat and add in chia seeds.
  5. Stir and wait about 20 minutes. The mixture will begin to thicken.
  6. Store in a mason jar or tupperware for one week, refrigerated.

Nita Sharda, Carrots and Cake
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

5 Reasons you Should be Eating Pulses

Photo from www.iyp2016.org

Photo from www.iyp2016.org

Oh hiiii! Or I should say, heho! Forgive me, I’ve been celebrating the Festival Du Voyageur over the last two weeks. Hence the blogging hiatus. Okay, one last time, HEHO!

If you haven’t caught on, over the last little while we’ve really been encouraging you to load up and experiment with legumes. For a refresher on what a legume is, visit our previous blog post. For the next little bit, we’re going to explain the WHY behind the WHAT. It’s your health (and tummy) so you should know our top five reasons for recommending legumes.

  1. High in protein.
    Whether you opt out for a lentil or bean, you’re guaranteed to consume a solid amount of protein. Protein is that good stuff you need to keep you full, maintain muscle, produce enzymes and plays in important role in maintaining our skin.

    • 1 cup cooked lentils = 18 grams of protein
    • 1 cup cooked black beans = 15 grams of protein
    • 1 cup cooked kidney beans = 13 grams of protein
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  2. Source of fibre.
    Unlike most animal proteins, beans and lentils contain a complex carbohydrate component that is rich in fibre. Beyond just promoting gut health and keeping you regular with washroom visits, fibre does your body an amazing favor by helping to keep blood sugar levels stable. It’s even known to reduce the risk of colon cancer, and, it can lower cholesterol and triglyceride levels to a healthy range. Oh, and one more thing: it keeps you full for longer.___

    Image from www.pulses.org

    Image from www.pulses.org

  3. Environmentally friendly.
    We’re starting to learn more and more about the agriculture industry. Here’s what we’ve come to know so far:

    • Growing pulses increases farming biodiversity
    • Pulses are highly water efficient (to produce 1 kg of lentils we need 50 litres of water; for same amount of chicken, we need 4325 litres of water)
    • Crop residues and byproducts can be use for animal feed making pulses multifunctional
    • Pulses produce very little carbon footprint, thus reducing greenhouse gas emissions that pollute our air
    • The nitrogen in pulses improves soil fertility
    • Okay that’s enough bragging.
  1. Versatile.
    If you’re new to beans and lentils like most of our clients, please take comfort in knowing that these little “big” guys are extremely versatile. You can slowly start incorporating them into meals you already enjoy. Here are a few ideas:

    • Mix red lentils into your favorite mac and cheese recipe
    • Add a can of beans into homemade soups and stews
    • Throw in an extra can of beans into your chili
    • Add lentils into your hamburger patty mixture
    • Mix refried beans into your taco beef
    • Throw in ¼ cup of red lentils into your berry smoothie
    • Source recipes that use beans for baking like these black bean brownies
    • Use lentils in your homemade granola
      _
      _____
  2. Economical.
    Lentils and beans are extremely gentle on your wallet and help you maximize food dollars. For a fraction of the cost, you get the benefit of protein (see point one) and fibre (see point two) without the saturated fat that animal proteins come with. Note to the universe: I do love me a good steak, or homemade chicken fingers but prefer to enjoy veggie proteins for the bulk of my meals. I did some price checks at my local mom and pop grocer, here’s what I learned:

    • 1lb extra lean ground beef = $4.99
    • 1lb sliced bologna = $3.99
    • 1lb chicken legs = $2.49
    • 1lb bag dried red lentils = $2.19

So that’s it folks! This rounds up our top 5 reasons for eating pulses. If you’re feeling motivated by all of this information but stumped on how to put this into practice, contact me so we can discuss things further. In the mean time, stay tuned for a load of Carrots and Cake tried and true recipes featuring pulses.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Black Bean Brownies

Carrots and Cake, Nita Sharda

Seriously, yummy.

Earlier this week we talked to you about how excited we are that 2016 is the International Year of the Pulse. Hip hip hooray! In today’s recipe post we’re sharing an exciting brownie recipe that uses black beans. Yes, you read that right: BLACK BEANS. Please, don’t be scared – the results are amazing and dddddelish.

If you’re also making it a goal to experiment with new grains you’ll note that this recipe is actually wheat free. Instead, it uses oats. The original inspiration came from a fellow food blogger who we love, Chocolate Covered Katie. Our contributor Ceone had also made variations of the recipe in the past, so we wanted to share-share (what do they say? Sharing is caring). We made a few adaptations such as using applesauce to reduce the fat content and also decided to finely process the oats a bit more. The result is a brownie that resembles fudge but is still soft, a little gooey and chocolatey. All good things people. All good things.

From a nutrition standpoint, what I love about this dessert option is that it offers my clients an opportunity to still practice balance. In comparison to commercial or boxed brownies, this brownie is fairly low in sugar, offers up some fibre and protein which in turn will help you feel full for longer (that’s because fibre and protein are satiating). It’s totally the type of treat (or every day food) that really can be good for you. 

Carrots and Cake, Nita Sharda

All mixed up.

Before it goes into the oven.

Before it goes into the oven.

Carrots and Cake, Nita Sharda

After it’s been baked.

Okay, okay. Enough with the chatter. Recipe below:

Black Bean Brownies
 
Prep time
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Serves: 12
Ingredients
  • 1½ cups black beans, drained and rinsed
  • 2 tbsp cocoa powder
  • ½ cup quick oats or rolled oats
  • ¼ tsp salt
  • ⅓ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1 tbsp canola oil
  • 2 tsp vanilla extract
  • ½ tsp baking powder
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 F.
  2. Place oats into the bowl of a food processor and pulse until it resembles coarse flour.
  3. Add remaining ingredients except chocolate chips into a food processor and blend until completely smooth.
  4. Fold the chocolate chips into the batter.
  5. Place mixture into a greased 8×8 pan.
  6. Optional: sprinkle extra chocolate chips over the top.
  7. Cook the black bean brownies 20 minutes. Allow it to cool and set at least 10 minutes before trying to cutting into it. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 12 brownies

1BlackBeanBrownies_squares

These photos  were taken by Ceone Dyck, 4th Year Human Nutritional Sciences student. To learn more about Ceone click here or follow her on Facebook.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Hearty Meat Marinara

Nita Sharda, Carrots and CakeWhen guests come over for dinner, what’s your go-to-recipe? You know, the one that gets the oohs and ahhs. I tend to lean towards Italian cuisine. I mean, WHO DOESN’T LOVE PASTA? Pasta tends to receive a lot of negativity – you know, it’s just carbs, right? No way! Pasta is actually very versatile and can be super nutritious. Most enriched varieties come with B vitamins and iron. Not to mention it’s hella economical.

What to buy?

When choosing pasta look for something that offers you at least 4 grams of fibre per serving. Next, check out the ingredient list. Go for a pasta that has the word whole grain written as the first ingredient. If you’re not quite ready for whole grain pasta (don’t worry, I get it) then I recommend starting slowly. Mix in half wholegrain with half regular pasta. Baby steps are all G around here. I tend to enjoy spaghettini as it’s slightly thinner.

So we’ve got the right pasta in the shopping cart. It’s also important to pay attention to how you dress your pasta. If you prefer to use a ready-made pasta sauce be weary of the sodium content. This marinara is stuffed full with yummy vegetables, flavourful spices and for protein I opted to use a lean protein – ground turkey. You could also use lean ground beef or soy protein.

Nita Sharda, Carrots and Cake

Okay. Rant over. Recipe below!

Hearty Meat Marinara
 
Prep time
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Ingredients
  • 1½ tbsp canola oil
  • 3 cloves garlic, minced
  • 1 whole yellow onion, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced (keep the skin on)
  • Large handful mushrooms, diced
  • ¾ - 1 lb ground meat (lean beef, turkey, chicken)
  • 1 28oz can whole tomatoes
  • 1 28oz can crushed tomatoes
  • ½ cup water or vegetable broth
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 tsp sugar
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp parsley
Instructions
  1. In a large pot add canola oil, onions and garlic. Cook for a few minutes, or until onions are translucent. Add in green pepper, celery, zucchini and mushrooms. Cook for 5-8 minutes until softened over medium heat.
  2. Place cooked veggies on a plate and set aside. In the same pot brown your meat with salt and pepper to taste, about 3 minutes.
  3. Pour in whole tomatoes (mashing them each with your hands), crushed tomatoes, and water/broth.
  4. Add salt, black pepper, sugar, basil, oregano and parsley. Add in plated veggies. Stir to combine and simmer over very low heat for 30 minutes.
  5. If you would like, feel free to blend the sauce for a desired consistency using an emersion blender.
  6. Voila!

Nita Sharda, Carrots and CakeNita Sharda, Carrots and CakeNita Sharda, Carrots and Cake
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

 

Red Thai Curry with Tofu

Nita Sharda, Carrots and CakeRemember a few posts ago I talked to you about living in Winterpeg, Manisnowba (Winnipeg, Manitoba). Well, the past two weeks have been cold. Like, hella cold. What’s a girl to do? Make curry! Curries are enjoyed all over the world and although they may appear complicated, they don’t have to be! Plus, during these winter months I find a bowl of curry just heats from the inside out.

I love many variations of curry but this winter I find myself cooking quite a bit of Thai inspired dishes (ahem, husband, please fly me to Bangkok). I love the richness of coconut milk, the flexibility in produce that I can use and the aroma it leaves in my home.

For this recipe my veggies included:

  • Sweet potato
  • Red Bell Pepper
  • Yellow Bell Pepper

As far as fat goes, I chose to use canola oil. As many of you might gather, it’s one of my staple liquid fats around the house. But that doesn’t mean you have to follow my suite. Other fat options include:

  • coconut oil
  • grapeseed oil
  • olive oil
  • avocado oil
  • camelina oil

Nita Sharda, Carrots and CakeNita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

You can certainly try your hand at making your own curry paste – that’s something I haven’t ventured into just yet. Or, you can purchase a ready-made paste such this product by Thai Kitchen. Now, if you fancy other veggies or proteins, the options are endless:

  • Onion
  • Bamboo shoots
  • Snow peas
  • Mushrooms
  • 2 chicken breasts, cubed
  • Edamame beans
  • etc.

Once you’ve tried this recipe. Try it again and get creative with all types of ingredients and spices.

Nita Sharda

Easy as ONE, TWO, THREE.

Okay, okay. Rant over. Recipe below.

Red Thai Curry with Tofu
 
Prep time
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Serves: 4-5
Ingredients
  • 2 tbsp canola oil
  • 1 tbsp ginger, minced
  • 1 tbsp cilantro stalk, minced
  • 2 tbsp Thai red curry paste
  • 1 ½ cup cubed sweet potato (leave the skin on, fibre! This is about 300 grams)
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 800ml low sodium vegetable broth
  • Pinch of salt, black pepper and red chilli flakes (all optional)
  • 1 can coconut milk (14oz or approx. 400ml)
  • 1 cup tofu, cubed into 1” pieces (medium-firm or firm)
  • ½ lime
  • Cilantro, to garnish
Instructions
  1. In a medium sized pot heat canola oil, ginger, cilantro stalk and red curry paste. Heat over low-medium temperature just until the ginger and cilantro stalks begin to sizzle.
  2. Add in cubed sweet potato, red bell pepper and yellow bell pepper. Give the mixture a whirl ensuring the paste has smothered all the veggies. Cook for 5 – 6 minutes on medium heat ensuring you’re stirring the contents every minute or so.
  3. Pour in vegetable broth. Add in your desired pinch salt, black pepper and red chilli flakes.
  4. Once the vegetable broth has come to a boil, allow the sweet potato to be cooked through until they are soft. About 12 minutes.
  5. Once potatoes have been cooked, turn the heat down to low-medium and pour in coconut milk. Allow the mixture to heat through.
  6. Using a potato masher, mash some of the mixture to create a thick curry. Or if you prefer, feel free to blend a portion of the curry using an immersion blender or any other blender you may have.
  7. Gently add in tofu cubes, juice of ½ lime and cilantro.
  8. Serve.

Nita Sharda, Carrots and Cake
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Roasted Cauliflower Salad Bowl

Nita Sharda, Carrots and Cake

YUMMY YUMMY!

If you’re living somewhere that is currently in the middle of winter (read: “Winterpeg, Manisnowba”), cold and raw veggies is probably the last thing you feel like eating. On the other hand, many of us are trying to UP our veggie intake. Salad is a great way to increase the amount of fruit and vegetable servings in our diet, but it can get old pretty fast.

We have a secret though (shhh): with a little creativity, salad doesn’t have to be boring, and yes, they can be hearty. Here are some tips to creating your own salads that you’ll actually look forward to eating this winter (and no one will be accusing you of eating rabbit food! How rude!):

 salad doesn’t have to be boring

  • Warm it up. Roast some of your vegetables to bring out those warm, nutty flavours – you can play around with spices such as cinnamon, cumin or chili to add an extra dimension of flavour. When prepping ahead of time, pack the cooked portion separate from your greens so you can warm it up right before eating, and keep the greens from getting soggy. Veggies that love to be roasted: broccoli, beets, peppers, cauliflower, green beans, squash, zucchini, eggplant, and potatoes. Here we opted to roast cauliflower. Isn’t it gorgeous?

Nita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

 

  • Stay balanced. Be sure to include carbohydrates (aka carb) and protein in your salad if you are having it as a meal. Got that? IT IS NOT A MEAL WITHOUT CARB AND PROTEIN. Doing so will ensure that you feel full and that you consume a variety of nutrients (oh and it will keep you from reaching for that candy bar when hunger strikes).

    • Carb options: brown rice, quinoa, bulgur, potatoes, sweet potato, or squash.
    • Protein options: grilled or steamed chicken breast and salmon, tofu, beans, chickpeas, and lentils (Psst: 2016 is the year of pulses! More on that in a later post).
  • Eat the rainbow. We all know that we eat with our eyes first, but including a variety of colours not only makes your salad pretty, it ensures that you are also getting a variety of vitamins and minerals with each bite. Opt for dark, leafy greens as a base, and then add 2-3 other colours to the mix. Carrots, red cabbage, beets, pomegranate, and squash are all in season.
  • Dress to impress. When choosing a dressing, vinaigrettes are the better option, as they have less saturated fat than cream-based dressings such as caesar or ranch. If you prefer to purchase dressing rather than make your own, be sure to check out the ingredients list and choose a dressing that has simple ingredients that you can pronounce and would likely have in your pantry; such as oil, vinegar, and spices. Here’s a simple go-to canola oil dressing I love. So simple.
  • Fake it till you make it. If you’re a fan of creamy dressings, try using hummus, tahini (sesame seed paste), or plain yogurt as alternatives when making dressings.
  • Go nuts! Nuts and seeds are a great way to add healthy fat, protein, fibre and texture to salad. Try adding roasted and unsalted almonds, walnuts, cashews, pumpkin seeds or sunflower seeds for extra crunch and flavour.

Whew! The possibilities are endless when it comes to “ a salad”. The best way to avoid getting stuck in a rut is to experiment and see what works best for you.

ANYWAY, here is a cozy and delicious winter salad to get you started:

Nita Sharda, Carrots and Cake

Cauliflower Salad Bowl
 
Prep time
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Ingredients
  • Kale
  • Edamame bean, steamed
  • Cauliflower
  • Quinoa, cooked
  • Pomegranate
  • Salt and pepper
  • 2 tbsp extra virgin olive oil plus extra for drizzling
  • 1 tbsp maple syrup
  • 1 tbsp white wine vinegar
Instructions
  1. Preheat oven to 350 degrees celcius.
  2. Chop cauliflower into bite size florets. Lay onto a baking sheet and drizzle lightly with olive oil. Sprinkle with a pinch of black pepper, salt and any other herbs you'd like to use.
  3. Roast in the oven for 15 - 20 minutes until cauliflower is tender and beginning to brown.
  4. In the mean time, assemble your salad bowl by combining kale, steamed edamame beans, cooked quinoa and pomegranate. Add as much or as little of each ingredient as you wish.
  5. For the dressing, whisk together 2 tbsp extra virgin olive oil, 1 tbsp each of maple syrup and white wine vinegar. Pour over salad and massage into your kale (this helps to tenderize and soften the kale).
  6. Once the cauliflower is ready, add it onto your salad bowl. Enjoy!
This blog post was written by Christy Lai, 4th Year Human Nutritional Sciences student. Follow Christy on Instagram, trust me, you’ll want to.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Chickpeas with Roasted Cumin Masala

Nita Sharda, Carrots and CakeHey, do you know what’s coming up? Diwali! November 11th marks the date for the “festival of lights,” which is celebrated all throughout India. Simply put, Diwali symbolizes the victory of light over dark, good over evil, and knowledge over darkness.

When our Lord Rama returned to his kingdom after defeating a demon, villagers lit oil lamps to welcome him home. On that same note, we celebrate Diwali by lighting candles, oil lamps and turning on household lights.

As a first-generation South Asian Canadian woman (what a mouthful!), I’m trying in my own way to develop our family tradition around this holiday. I have such fond memories of gathering around with my family listening to my mom recite a portion of the Ramayana (a Hindu scripture). If we were lucky, we would each get a small sparkler to dance around with.

Since I’m only starting to really experiment with Indian cooking as of late, I wanted to develop a recipe; something simple that I could make every year for Diwali for our family feast. So, you may ask, what did I come up with? Chickpeas with Roasted Cumin Masala! The magical ingredient in this recipe is the roasted cumin (how good does that sound?). It’s pretty easy to spend 15 – 30 minutes roasting a batch of cumin ahead of time, and this way you can incorporate it into other dishes.

How to become a cumin seeds roasting expert:

  1. In a nonstick pan add 1/3 cup of cumin seeds and roast at low-medium heat until they are a dark shade of brown and fragrant. It’s important to keep a watchful eye on your seeds to prevent them from burning. Tip: I find on my gas range it takes me about 15 – 20 minutes at a low setting to get the perfect roast.
  2. Immediately remove from heat and let it cool.
  3. Grind into fine powder using a coffee grinder or mortar and pestle.
  4. This can be stored in an airtight container for several months.

Now, you may need to visit a local Indian grocer or head down the ethnic aisle at a large grocery store chain to find Chat Masala and Tamarind Sauce. I use Chat Masala in a number of other dishes; actually, my husband loves a sprinkle of this spice mixture over his pizza! Adding Tamarind Sauce is completely optional. It will add a sweet and tangy flavor to the dish. I tend to go without this sauce but you may very well prefer it!

Nita Sharda

Here are some step by step photos I included, you know, just to help ya’ll out!

Nita Sharda, Carrots and CakeNita Sharda, Carrots and CakeNita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

Okay, okay. On to the recipe but first,

A very Happy Diwali to you and your family. 

Nita Sharda

If you’d like to send your friends or family a custom Happy Diwali card visit Evite to peruse through their beautiful selection of customized cards.When planning an event, Evite is a great way to get friends and family together and we all know: life’s better together!  To add, Evite is providing an exclusive offer for Carrots and Cake readers to send 15 free Premium Thank You cards.  Use promo code: NSTHANKYOU15  (good through 11/30/15).

Okay, okay. The recipe! 

 

Chickpeas with Roasted Cumin Masala
 
Prep time
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Serves: 4 - 5
Ingredients
  • 2 tbsp canola oil
  • 1 medium onion, sliced thinly into rings
  • 1 tsp whole cumin seeds
  • 2 cloves garlic, minced
  • 2 19oz canned chickpeas, rinsed (preferably no added sodium)
  • 1 ½ tsp turmeric
  • 1 tsp each salt and black pepper
  • 1 - 3 tbsp ground roasted cumin (I prefer to use 2 tbsp)
  • 1 tbsp chat masala
  • 1 bay leaf
  • 3 roma tomatoes, diced
  • Juice from ½ lemon
  • 1 tbsp tamarind sauce or chutney (optional)
Instructions
  1. In a nonstick fry pan or wok, heat canola oil with cumin seeds and onion over low-medium heat.
  2. Cook onion rings for 5 – 7 minutes or so until they become soft and translucent.
  3. Add in garlic, chickpeas and remaining spices. Stir the mixture to ensure chickpeas are coated well. After another 5 minutes add in diced tomatoes and squeeze juice from ½ lemon into the mixture. Stir to combine.
  4. Cook mixture until tomatoes have softened (but not mushy), about three more minutes. At this stage you may add in tamarind sauce if it's available to you.
  5. Serve over rice, with naan or with roti.

Nita Sharda

A very Happy Diwali to you!

This post is part of a sponsored campaign on behalf of the South Asian Bloggers Network  for Evite and I have received compensation for this post. All opinions are my own.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

#GNI Indian Style: Kaju Korma Sauce (vegan)

Up close and personal with this kaju korma.

Up close and personal with this kaju korma.

If you’ve found your way to this recipe post, consider yourself lucky. I was so thrilled to have Courtney Rae (The Fig Tree blog) bring her version of a vegan “butter chicken” sauce to the party I hosted. I asked Courtney if there was a way we could use her recipe as a dip to dunk roasted cauliflower. It’s a leaner take on traditional gobi pakoras (deep friend cauliflower). Courtney was up for the challenge and brought her A-game! We even saved a portion for the rest of my family to try. A.M.A.Z.I.N.G.

The beauty with this kaju korma recipe is it’s versatility. For the girls night we enjoyed it as a dip but it can also be used as a sauce on top of chicken breast, a white fish or even roasted tofu chunks with a side of rice. Please people. Try it, eat it, love it, share it. It’s that good.

Nita Sharda, Carrots and Cake

The perfect garnish, cilantro.

Nita Sharda, Carrots and CakeNita Sharda, Carrots and CakeHi Courtney! (yup, that’s her in the sweet purple dress) – thanks again for sharing your recipe with the world. *note: if you don’t have a chance to soak the cashews overnight or you don’t have a high-powered blender, simply bring a small pot of water to a boil, add cashews and simmer for about 10 minutes. They will be soft enough to blend into a smooth consistency regardless of the blender.

And now, enter drumroll…

5.0 from 1 reviews
Kaju Korma Dip (vegan)
 
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Author:
Cuisine: Indian
Serves: 4 - 6
Ingredients
  • 1 block of pressed tofu or extra firm tofu, cubed
  • 2 tablespoon of canola oil
  • 2 medium onions, finely chopped (or 1 large onion)
  • 1 teaspoon of cumin seeds
  • 3 to 4 cloves of garlic, minced
  • 1 heaping teaspoon of fresh grated garlic
  • ¼ teaspoon of turmeric
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • ¼ teaspoon of cayenne pepper
  • 1 tablespoon of dried unsweetened coconut (optional)
  • 1 teaspoon of garam masala
  • 1 teaspoon of sea salt
  • 1-14 ounce can of crushed tomatoes or tomato sauce (no sodium)
  • 1 teaspoon of sugar
  • 1 cup of raw, unsalted cashews (soaked over night or boiled)
  • 1 and ½ cups of water, divided
  • ½ teaspoon of garam masala
  • ¼ cup of cilantro
Instructions
  1. Pre-heat oven to 375'F. Toss the tofu cubes with a bit of oil. Season with salt and pepper. Bake for 25 minutes.
  2. Heat oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown (about 15 minutes). Add the cumin seeds and cook until they start popping (about 30 seconds).
  3. Add garlic and ginger and sauté about a minute.
  4. Add turmeric, ground coriander, ground cumin, 1 teaspoon of garam masala, cayenne pepper, and shredded coconut. Heat through until fragrant (about a minute).
  5. Add crushed tomatoes and sea salt. Add in ½ cup of water and 1 teaspoon of sugar and simmer for 5 to 10 minutes. Remove from heat and allow mixture to cool slightly.
  6. In a blender, add the remaining cup of water and the soaked cashews. Blend for one minute or until creamy. Add in the cooled tomato spice mixture. Blend another minute or until well combined.
  7. Place back in the pan and add the final ½ teaspoon of garam masala. Simmer over low-medium heat to heat through. Add the baked tofu and simmer for another 5 to 6 minutes. Garnish with cilantro. Serve with basmati rice. Enjoy!

Kaju Korma_platedKaju Korma_all eating

Before you leave, check out this fun stop motion video about the girls night in I hosted, trust me you, you’re going to want to see it! It’s pretty darn cute if I don’t say so myself!

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

#GNI Indian Style: Vegan Mango Lassi

Nita Sharda, Carrots and Cake

Pouring for my guests.

Every girls night needs a signature drink, right? Instead of opting for a boozy beverage I decided to take a twist on the traditional Mango Lassi and “vegan-ize” it. Lassi is a common beverage enjoyed in most parts of India. It isn’t always flavoured; in fact, my favorite type of lassi is actually “plain”! It’s perfect on hot days when you need something to quench your thirst and keep you cool. For those of you (myself included) who love dairy milk, you can easily swap out the ingredients as you wish! My girlfriends Courtney (The Fig Tree) and Chantal (Nutty 4 Nutrition) don’t do so well with cow’s milk so I was more than happy to accommodate their restrictions. And guess what? Everyone loved it!

The ingredient list as you’ll see is minimal and perhaps the most important ingredient of all is yogurt. When you peruse through other lassi recipes you’ll notice they almost all contain yogurt which helps to impart the slightly sour taste that you can’t help but love.
Carrots and Cake, Nita ShardaCarrots and Cake, Nita ShardaAs far as spices go, you can be as adventurous (or not) as you want to be. I love using similar spices as I would in my chai (tea) so I tend to stick with cardamom, cinnamon and cloves. I also added some saffron which is a commonly used spice among many Indian dishes. Because it can be difficult to come by and also extremely expensive I only used a small sliver for each serving.

You can slurp on this beverage as part of a healthy breakfast, post workout nutrition or simply offer it up to your guests at any time and for any occasion. Heck, serve it as a liquid dessert (that’s a great idea).

Happy sippin’ folks…and now, the recipe:

#GNI Indian Style: Vegan Mango Lassi
 
Prep time
Total time
 
Serves: 3 - 4 servings
Ingredients
  • 2 cups frozen mango, cubed
  • 2 cups soy yogurt, plain
  • 1 cup soy milk
  • ¼ - ½ cup water
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp ground cloves
  • Agave nectar (or honey) to taste *optional
  • Ice cubes
  • Saffron, for garnish
Instructions
  1. In a high speed blender (or large food processor) puree the mango until it is in liquid consistency.
  2. Add in yogurt, milk and spices. Blend for 45 seconds.
  3. Next, depending on how thin or thick you want your lassi, add in water. Be careful! Just add a little at a time until you reach your desired consistency.
  4. Pour lassi into glasses, add in ice cubes and one sliver of saffron to each glass.
  5. Serve and enjoy!

Nita Sharda, Carrots and CakeCarrots and Cake, Nita Sharda

Before you leave, check out this fun stop motion video about the girls night in I hosted, trust me you, you’re going to want to see it! It’s pretty darn cute if I don’t say so myself!

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

#GNI Indian Style: Fudgy Coconut Ladoo

Carrots and Cake, Nita Sharda

Yes, dessert first! I’ve mentioned in previous posts that I prefer to always let my guests know that a dessert will be served. If the dessert is all set to be eaten, I don’t mind plating and having it available to my guests to eat. First. I know what you’re thinking: won’t they fill up on dessert and not eat the meal? Maybe, but maybe not.

Here are a few reasons why I choose to serve dessert first. For starters: I hate it when guests choose not to eat dessert because maybe they reached their “fullness” cue shortly after dinner. That’s fair. And, I’m not one to force anyone to have dessert because chances are, it may not make them feel well (even if it happens to be a low calorie dessert such as fruit). Secondly: I believe in offering people choice. Simple as that. And lastly, for those caring for young children, serving dessert first or with a meal takes the reward factor out. Children shouldn’t be coerced into eating their meat, veggies, milk etc because they’ve got a dessert waiting for them. Serving dessert with a meal and avoiding using it as a reward are big leaps of faith, but the return is amazing.

MOVING ON.

For the GNI my friend Courtney Rae of ‘The Fig Tree’ blog brought two items. One of them happens to be this easy and yummy Fudgy Coconut Ladoo. Imagine a ball of coconut goodness with a touch of cardamom that hits your sweet spot but without driving you into a sugar crash. The original recipe was created by a lovely vegan food blogger, Richa. She has recently launched her first cookbook titled Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook. If you want to get your hands on this baby, click here. In the mean time, whip these babies up yourself by clicking here to visit the recipe details on Richa’s website

Spotted! Christine and Jennifer Ashley (‘Pretty Little Details’) with the uber delicious ladoos. They were all gone!

Nita Sharda, Carrots and Cake

Nita Sharda, Carrots and Cake

Before you leave, check out this fun stop motion video about the girls night in I hosted, trust me you, you’re going want to see it! It’s pretty darn cute if I don’t say so myself!

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda