No Cook Fruit N Nut Squares

A couple of days ago Mister turned a year wiser.I made these simple and nutritious square for the occasion along  with Microwave Churma Ladoo[Wheat flour Ladoos].This is a very simple recipe and can be prepared in less than 5 minutes!!It has no added sweeteners / fats.!A quick energy boosting snack that little ones [and adults] will love.

So in the midst of B'day celebrations,this happened to be Lil angels favorite and I had a tough time stopping her from grabbing for more.

I am celebrating one more milestone.This happens to be my 300th vegan post on my blog!!

Now to the easy breezy recipe..

I used:

Pitted dates-1 cup
Almonds,roasted-1 cup
Raisins-1 cup
Sesame seeds-2 tablespoons

Pulse all the ingredients together till you get a consistency where the mixture holds itself when shaped.

Spread on a tray and mark squares,cover with a cling wrap and refrigerate for an hour before serving.

If you want to serve immediately, shape into balls and enjoy!!!!

You can add any type of nuts and dried fruit.For an exotic touch you can even dust dessicated coconut over the squares and serve...

Bon Appetit...




Catch me cooking @ Seduce Your Tastebuds

Pineapple and Basil Fried Meehoon

This is not a Thai style dish, just a fusion dish that I am experimenting.  Meehoon is a word described in chinese dialect which is actually rice vermicelli.  Pineapple tastes good whether it is eaten as fresh fruit or cooked and aids in digestion.  Here, I used a fully ripen pineapple fruit as it is sweeter and more juicer.

Ingredients I used:

1 cup diced pineapple fruits
1 cup cut fresh shitake mushroom
1 cup roughly chopped sweet basil leaves
Few stalks of bok choy or green mustard, cut into 2" length
Brown rice vermicelli (enough for 3 person), soaked until soft
4 tbsp tomato puree (or chilli sauce if you prefer hot)
2 cups filtered water
1 tbsp kombu mushroom powder
sea salt and pepper to taste
1 tsp sesame oil
2 tsp lemon rind
1 tbsp flaxseed oil
fried garlic and onions. optional

Fill 2 cups of filtered water in a saucepan and add in pineapple fruits.  Bring to boil at low heat for 5 mins. Turn off heat and leave aside.

In another pan, lightly stir fry the shitake mushroom with sesame oil and kombu mushroom powder until fragrant.  Add in the pineapple liquid, lemon rind, tomato puree or chilli sauce, sea salt and pepper to taste.  When the sauce comes to a boil, lower heat and add in the sweet basil leaves, brown rice vermicelli and bok choy.  The sauce must fully cover the rice vermicelli and bok choy.  Add in the fried garlic and onions if using.  Turn off heat and cover the pan with a lid to allow the bok choy and rice vermicelli to soak in all the sauce for about 10 mins.

Before serving, sprinkle some flaxseed oil over it for added nutritional value of Omega-3.

Enjoy this simple and delicious meal!

Evermetta @ http://homemadefoodtalk.blogspot/

Blackberry-Mint Shortcakes with Almond Cream

From An Opera Singer in the Kitchen

Yesterday was GORGEOUS day. The storm the night before cooled down the day instead of making it hot and humid, which was a nice change. Despite that fact, Ryan went out and bought a box fan because, since we do not have A/C in our house, the outside somehow does not ciculate inside our house that often. We have friends that lent us their window unit which cools our bedroom but our little fan does not help circulate that cool air around the house. Ryan set up the box fan and our house started cooling down faster! The things we do for comfort, eh?


My herbs looked happy though after a crazy thunderstorm so I was happy for that!

See how my herbs looked like a month ago?? They have grown SUPER fast and I am having fun using them.

I looked over at my pineapple mint and decided I needed to do something with it beside make a mojito. :) Since I did not have any pineapple to combine the pineapple mint I decided to use a berry and make a fresh dessert. Did you know that the raspberries and blackberries have been a $1 a pint at the store? A cobbler was calling out to me but I felt inspired to do something different.


I combined mashed blackberries with the pineapple mint and agave for a fresh fruit filling.

From An Opera Singer in the Kitchen

I then proceeded making vegan shortcakes, which yet again I have never made before. I found a great recipe that was crunchy and flavorful and smelled fantastic as it cooked. Ryan came out of his office wondering what SMELLED so good.

From An Opera Singer in the Kitchen

Yep. They came out golden,  sugar-crusted and ready to eat! Now, what to do about the Whipped Cream?


Since I was out of cashews, I decided to make a cream out of almonds, I soaked them 6 hours, but folks, if you can, soak them 24 hours in the fridge. I get these ideas for recipes at the last minute and I usually do not get time to soak the almonds.


I process the almonds in the processor and added vanilla and agave. Please feel free to substitute with a cashew cream and refrigerate before serving. SO delicious.

From An Opera Singer in the Kitchen

Blackberry-Mint Shortcakes with Almond Cream


serves 6


3 pints blackberries, washed
6 tablespoons fresh pineapple mint, chopped (use reg. mint)
2 Tbsp agave nectar
1 1/2 tsp cinnamon


In a large bowl, add berries and mash with a potato masher. Do not liquefy but keep some fruit semi-whole. Add chopped mint and agave and mix well.


Refrigerate while making the almond cream and shortcakes.


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Almond Cream


3 cups raw almonds (if using cashews, soak 6-8 hours), almonds require more than 8 hours.
3 Tbsp almond water (water used to soak nuts)
2 tsp vanilla extract
4 Tbsp agave nectar


After the nuts have been soaked, blend the nuts and water in a food processor until creamy. Add the vanilla and agave and blend well. Refrigerate while making shortcakes.
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Vegan Shortcakes


adapted from Vegan Cooking


1/3 cup + 3 Tbsp almond milk
1 tsp apple cider vinegar
1 1/2 cups cup whole wheat-white flour
3 Tbsp vegan sugar, plus 1 teaspoon to sprinkle on dough
1 1/2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/3 cup Earth Balance non-dairy butter
1 tsp vanilla extract


Set rack in middle of oven and preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.


Combine milk and lemon juice or vinegar in measuring cup. Set aside for at least 5 minutes to curdle.


Combine flour, 3 Tablespoons sugar, baking powder, baking soda, salt, and nutmeg in large bowl. Stir well with wire whisk to aerate and combine.


Use small spoon to drop tiny bits of butter evenly over flour mixture. With pastry blender or fork, work in butter until mixture resembles coarse crumbs.


Add vanilla to milk mixture and drizzle over dry ingredients. Stir with fork just until mixture forms soft dough. (Do not overwork dough.)


Divide dough into 6 equal portions and place on prepared baking sheet. Shape into round blobs approximately 1" thick. Sprinkle the tops with 1 teaspoon sugar.


Bake until tops have hint of color and bottoms are lightly browned, 10-12 minutes. Transfer shortcakes to wire rack to cool.
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 Assemble


Cut each shortcake in half and place bottom half of shortcake on a plate. Add a 1/2 cup of berry mixture and cover with top half of shortcake.


Top with cold almond or cashew cream and drizzle with berry juice. Enjoy!!

From An Opera Singer in the Kitchen