Egg-Free Mayo

1/4 cup aquafaba (liquid from canned garbanzo beans)
1 tsp. white vinegar
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. lemon juice
2 tsp. dry mustard
3/4 cup vegetable oil

• Add all the ingredients (except the oil) to a food processor. Turn the food processor on and very slowly add the oil. (This should take about 5 minutes.)
• After several minutes, the mixture should emulsify.
• Enjoy immediately or refrigerate for up to one week.

Eggless Vanilla Sponge Cake with condensed milk

Eggless Vanilla Sponge Cake with condensed milk

Ingredients

Dry Ingredients

Plain Flour : 1 cup
Baking Soda : 1/2 tea spoon
Baking Powder  : 1 tea spoon
Salt : 1/8 tea spoon


Wet Ingredients

Melted Butter / Oil  : 1/4 cup
Condensed milk : 1/2 cup + 2 tbls (or add add 3tbls powder sugar)
milk / water / curd : 1/2 cup
Vinegar : 1/2 tea spoon /Fresh lemon juice
Vanilla : 1 teaspoon

Method

1. Mix all the dry ingredients together and sieve twice. Keep it aside.
2. Mix butter and condensed milk together and whisk it nicely. Add Vanilla essence.
3. Start adding dry ingredients into wet ingredients. Do not add all dry ingredients in one go.
4. Add milk/water/curd alternate with dry ingredients.
5. At last add vinegar and whisk once. Pour into greased tray .
6. Bake at 180 c for 35 mins. 

For chocolate cake, replace 3 tbls flour with coaca powder. 

Tofu with Spinach in Black Pepper Sauce

Ingredients

• 200 gm cubes tofu
• 1/4 cup spinach
• 1/3 cup olive oil
• 2 large red bell peppers, seeded, thinly sliced
• 3 Tbsp minced peeled fresh ginger
• 3 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 1/2 to 3/4 tsp dried crushed red pepper
• 1/3 cup chopped fresh basil
• 1/3 cup lightly salted roasted peanuts (optional)

Method

1. Heat oil in a wok over high heat.
2. Add bell peppers, ginger and saute until peppers just begin to soften, about 2 minutes.
3. Add tofuToss for about 2 minutes.
4. Next add soy sauce, lime juice and red pepper. Toss to blend for about 1 minute.
5. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition.
6. Mix in the basil.
7. Season with salt and pepper.
8. Sprinkle peanuts over (optional). 

Avocado and Yogurt Potato Salad

escription

Amazing flavor! The avocado makes a wonderful creamy dressing for the potatoes. Great with sandwiches and veggie burgers!

Ingredients

•  4 medium potatoes

•  1 avocado

•  1 cup plain yogurt

•  1/2 tsp Black salt

•  1/2 tsp regular salt

•  1/4 tsp black pepper

•  1/2 tsp curry powder

•  1/2 tsp cumin powder

•  1/2 lemon or lime juice

•  1/3 cup cilantro and mint

Preparation

1. First peel and chop up the potatoes and add them to boiling salted water for 10 minutes.

2. Then immediately drain out the hot water and pour cold water over the potatoes in order to stop the cooking process. Drain the water completely and set the potatoes aside.

3. Add all the following ingredients to a medium sized mixing bowl or place directly into a blender.

• 1 avocado

• 1 cup plain yogurt

• 1/2 tsp Black salt

• 1/2 tsp regular salt

• 1/4 tsp black pepper

• 1/2 tsp curry powder

• 1/2 tsp cumin powder

• 1/2 lemon or lime juice

4. I used a hand blender to mix it all up but you can also use a regular blender.

5. Blend for about 30 seconds and you should have a nice creamy consistency like this.

6. Now add the potatoes to the mixing bowl and fold in all the ingredients. Do not stir to hard or you will break the potatoes.

7. Add the fresh chopped cilantro and mint leaves and again fold into the salad.

8. That's it! Now you are ready Serve !

Eggplant-roll

1 Large Eggplant 1 Bunch Fresh Dill 2/3 Cup Walnuts 3 Tbsp Mayonnaise White Pepper Powder, Salt PREPARATIONS: 1- Slice the eggplant as thinly as possible. 2- Mince the fresh dill. 3- Grind the walnuts. DIRECTIONS: 1- Spray a grill pan with cooking spray or grease with vegetable oil. 2- Grill the thin slices of eggplant, flip when grill marks are set on side.
4- Large Bowl Add the minced dill and walnuts to the bowl. 5- Sprinkle white pepper powder and salt as much as preferred. 6- Add 3 Tbsp Mayonnaise to the bowl. 7- Stir until well mixed. 8- Spread the mixture over the eggplant sheets. 9- Roll the eggplant around the mixture. 10- Secure the roll with a toothpick. Keep in refrigerator .

Greek Salad with Lemon Dressing

Ingredients

• 1 medium cucumber, peeled and cut into triangles
• 2 medium tomatoes, cut into triangles
• 2 medium onions, cut into quarters and layers separated
• 1 small green capsicum, cut into triangles
• 1 small yellow bell pepper, cut into triangles
• 1 small red bell pepper, cut into triangles
• 6-8 black olives, seeded
• 20 gm feta cheese, cut into cubes
• 5-6 lollo rosso lettuce, torn
• 
  For the dressing:
• 2 Tbsp lemon juice
• 1 tsp chopped fresh oregano
• 1/2 Tbsp white wine vinegar
• Salt to taste
• 1 tsp black pepper powder
• 1 Tbsp olive oil
• 2 Tbsp chopped fresh parsley

Method

1. Combine lemon juice, oregano, vinegar,  salt, pepper powder, olive oil and parsley in a bowl and mix well.
2. Mix together cucumber, tomatoes, onions, capsicum, yellow and red bell pepper and olives in a bowl and toss well.
3. Pour the dressing on top, add lettuce and toss well.
4. Add feta cheese and mix gently.
5. Serve chilled.

Zucchini and Cream Cheese Rolls

• Zucchini slices are stuffed with the freshness of carrots, celery, cream and cheese.

Ingredients

• 1 medium green zucchini, sliced vertically
• 1 medium yellow zucchini, sliced vertically
• 1 cup cream cheese
• Extra virgin olive oil for grilling
• Crushed black peppercorns to taste
• Salt to taste
• 1 tsp finely chopped celery
• 1 medium carrot, chopped
• 4-5 fresh basil leaves
• Fresh parsley leaves for garnishing

Method

1. Heat olive oil in a non-stick grill pan.
2. Place zucchini slices on it.
3. Sprinkle crushed peppercorns and salt on top.
4. Grill evenly till they become tender.
5. Combine cream cheese, celery, carrot, salt and crushed peppercorns in a bowl, mix well.
6. Add finely shred basil leaves, mix well.
7. Place grilled zucchini slices on a worktop.
8. Put a portion of the cream cheese mixture at one end and roll gently.
9. Garnish each roll with parsley and serve.