Global Veggie Flavors

A low carb  eggplant pizza  recipe that uses sliced eggplant as the crust instead of a carb heavy breaded crust. Its Gluten-free, vegetarian and healthy.   It’s definitely more of a fork and knife pizza, but trust me when I say that it’s really delicious and just like regular pizza. Total Time: 30 mins Serves: 2 persons INGREDIENTS 1 large eggplant 1 tbsp olive oil  1 cup pizza sauce / marinara sauce 2 garlic cloves, minced 1/2 onion  finely chopped. 1 cup fresh baby spinach 3/4 cup shredded mozzarella cheese ¼ cup chopped fresh oregano/Italian seasonings salt and pepper as per taste crushed red pepper (optional) METHOD 1. Preheat the oven to 400°F. 2. Slice the eggplant lengthwise . Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper . Sprinkle with salt and pepper.  3. Meanwhile grab a medium pan, add 1/2 Tablespoon olive oil and sauté the garlic and o...

Pumpkin is mild, healthy, and the fact that it can be purchased in convenient, ready-to-go cans means that it is one of the quickest ingredients you can use to create easy, nutritious meals.  This easy vegan pumpkin soup recipe is fall flavor at its most classic,  Despite its dairy-free status, this soup is velvety and creamy. Total Time: 30 mins Serves: 4  INGREDIENTS : 1 Tbsp olive oil 1 Onion (chopped) 2 Cloves Garlic finely chopped/ 1 tsp Garlic powder  1 tsp Ginger - minced or finely chopped 1 tsp Thyme 1/2 tsp Cayenne Pepper 2 pound pumpkin  (peeled ,cubed and roasted or cooked)/ 1 can Pure pumpkin puree 1 cup almond milk 1 cup Vegetable Stock/water Salt and Pepper to taste METHOD: 1. Add the olive oil to a pot with the chopped onion, garlic and ginger and sauté. 2. Add Pumpkin puree (you can Cook the pumpkin in pressure cooker/ roast the pumpkin in oven 425F for 30mins and make a puree  or use a can of pure pumpkin puree) ...

Osmania biscuits are pretty famous biscuits sold in Irani cafes of Hyderabad,India. These biscuits are  just mouth melting, full of flavors , gives a nice feeling in the palate while eating and goes down well along with the tea.  It is a very soft tea biscuit made with a mix of  flour, custard powder and milk powder combined with butter - sugar mix flavored with cardamom and baked with some glazing over the top with milk and saffron mix.  Total Time: 25 mins Serves: 20 INGREDIENTS: 1/2 tsp Cardamom powder  1/2 cup Milk powder  1/4 cup Custard powder 1 cup Whole wheat flour/All purpose flour  1 tbsp Milk  1/2 cup  Sugar powder 120 grams Butter  1/2 tsp Baking powder 1/2 tsp Saffron  1/2 cup Milk  Salt - to taste. METHOD: 1. In a bowl add butter, powder sugar and  mix it well using wooden spatula.  add 1 tbsp milk and mix it again. 2. Take another bowl , ad...

Coconut Fudge/Barfi is one of the most popular Indian sweets around festival time .   Diwali  is a popular Indian festival and is basically a week-long fun and festive event with lots of food. I prepared simple  Coconut Fudge/barfi  for this Diwali using milk powder/mawa powder. Total Time: 10 mins Serves: 12 INGREDIENTS: 2 cups desiccated coconut 1/2 cup sugar 1 1/2 cups Milk powder / Mawa / Khoya Crumbled 1/2 cup milk 1/2 tsp Cardamom powder 1 tsp Clarified butter/Ghee Cashews, Almonds Chopped METHOD: 1. Heat the Clarified butter in a Pan ( low to medium heat ).    Add Milk powder, Sugar   2. Add milk and let the milk powder completely melt. 3. Add Desiccated coconut,  Cardamom powder and mix well. 4. Cook on a medium heat until the mixture turns thick and begins to leave the sides of the pan. 5. Grease the pan and transfer the mixture to it. 6. Add the Sliced n...

A new way to eat Ratatouille: rolled in crepes which is flavored with tomato and oats. It’s packed with fresh produce: tomatoes, zucchini , yellow squash, and bell pepper.This Ratatouille  in Tomato Crepes recipe comes together quickly for a fresh weeknight dinner. It's a light & fresh dish that's gluten free, vegan! Total Time: 40 mins Serves: 8 crepes INGREDIENTS: FOR THE CREPES: 1 cup old fashioned oats 1 teaspoon  salt 1 inch Ginger 2 diced tomatoes 1 1/4 cups Almond milk(Or milk of your choice) FOR RATATOUILLE: 1 tablespoons olive oil 1 medium onion, thinly sliced 1 tsp garlic powder 2 red bell peppers 1 medium zucchini 1 medium squash 1 large tomato, chopped 2 tablespoon tomato paste 2 tablespoons water salt Freshly ground black pepper 1/2 cup tofu cubes/Paneer cubes 2 tablespoons chopped fresh basil leaves, plus more for garnish FOR ASSEMBLY 1/4 cup vegan Parmesan cheese METHOD: For the crepes: In Food processor grind the oa...

This Vegan Pasta Alfredo is so delicious, incredibly rich and creamy. We used almond milk instead of cream and used almond flour instead of wheat flour for vegan Alfredo sauce. So yes its Gluten free! It's a simple, yet luxurious dish, that can be yours in 30 minutes or less. Total Time: 30 mins Serves: 2 INGREDIENTS: 170gm Gluten Free Fusilli Pasta(or Pasta of your choice) 4 tsp olive oil 1/4 cup Chopped onions 2 tsp garlic powder 2 cup unsweetened almond milk  3 tbsp almond flour(Can also use wheat flour) Salt and ground black pepper to taste 1/4 cup vegan Parmesan cheese (plus more for topping) 1 tsp Italian Seasoning 1 tsp basil leaves 1 cup Broccoli Florets METHOD: 1. Cook the pasta al dente according to package directions. 2. Heat the oil in a frying pan and cook the onion and garlic  over medium-high heat for about 3 to 4 minutes 3. Add the Almond flour and saute for 30 secs 4. Add the almond milk and bring it to a bo...