Vegetable Pancake Recipe

Vegetable Pancake Recipe

Vegetable Pancake Recipe

This is another fabulous and delicious recipe from my mum! She is a really great cook and I always tell her she needs to start a YouTube channel or something. Anyway, she wanted to share this vegetable pancake recipe with you guys since last year but I took a break from blogging and then I got busy with school so I wasn’t able to post until now. It’s such a simple, healthy and delicious recipe I’m sure you guys will enjoy it if you try it.

Ingredients

2 medium potatoes

1 carrot

1 onion

1 small or 1/2 a large beet

1 ginger

4-5 cloves of garlic

A few coriander leaves

These were the vegetables my mum used but feel free to substitute them with other vegetables that you prefer or may have in the fridge.

Instructions

  1. Grate all the vegetables and mince the coriander, garlic and ginger.
  2. Mix the this with 3-4 tbsp. of rice flour/plain flour or any flour you prefer. You can use a GF flour if you want to make this recipe GF.
  3. Add salt and black pepper to the mixture according to your taste- I added 1 tsp. of salt and 1/2 tsp of black pepper.
  4. Mix everything really well.
  5. Add a bit of oil to a skillet/frying pan and add enough of the mixture to make a pancake- see image below. Cover the pan with a lid and let it cook on medium-high heat for 3-5 minutes and check to see if it’s done. When the bottom is done flip it over and cook the other side till both sides are cooked well and crispy.
  6. Repeat this till all your pancakes are done.
  7. You can garnish the pancakes with some fresh coriander leaves if you like.
  8. You can serve this with plain “dahi” (yogurt) or if you’re vegan you can serve it with vegan plain yogurt or vegan mayonnaise. Enjoy!

Thoughts

Have you tried vegetable pancakes? Is this something you would try? Do you like coriander because a lot of people surprisingly don’t? What is your favourite vegetable? Let me know in the comments below or simply stop by and say hi because I always love hearing from you in the comments!


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Korean Sour And Spicy Tofu Recipe

Korean Sour And Spicy Tofu Recipe

Korean Sour And Spicy Tofu

As you know I love Korean food and I love tofu so obviously this Korean sour and spicy tofu dish is one of my favourites. It’s quite simple to make and does not take very long which is always great when you have a million assignments to do every week. I’m not sure how authentic it is because I’ve seen some recipes for this on YouTube which is what inspired me to make this but they were all a little different from the way I make mine. A lot of them also fried the tofu which I’m sure tastes amazing but isn’t very healthy so I usually just stir fry it.

I mentioned that I had made this on my latest What I Eat In A Day post and I promised you guys the recipe so I decided to share it today. I really hope you guys try this because it is so delicious and super easy to make. If you like it you can even make it in bulk and freeze it which is what I do sometimes. In case you don’t have all the Korean ingredients at home I would recommend checking at your local grocery store or at any Asian stores because most of them carry Korean items. Also I apologise for the quality of some of the images but it’s way harder to simultaneously cook and take pictures than I assumed it would be…

Ingredients

1 block of extra firm or firm tofu

1 white onion

2 spring onions

1 tsp of minced garlic

Gochujang

Soy sauce

Ketchup

Molasses or sugar or any kind of sweetener

Recipe

  1. Chop and stir fry the onions on a pan with a little bit of oil and salt till they are well cooked and put aside.
  2. Cut the tofu into bite sized pieces as shown in the images below, add a little salt and stir fry them till all the pieces are golden brown. To make the tofu extra crispy you can add a bit of potato starch to them before you stir fry them.
  3. Leave the tofu on the pan and add in the onions but turn the heat off so it doesn’t burn.
  4. For the sauce mix 4 tbsp. of soy sauce, 2-3 tbsp. of gochujang, 1 tsp. of minced garlic, 1-2 tbsp. of ketchup, 2-4 drops of molasses or 1/2 tsp of sugar and 2 tbsp of water. If you don’t want it too be too sour add a little less ketchup and vice versa. If you don’t want it to be too spicy start with 1 tsp. of gochujang and than you can add more later on if you like.
  5. Mix the sauce, tofu and onions together on the pan and stir fry on low to medium heat for a few more minutes till the sauce thickens up and everything is evenly coated.
  6. Chop the spring onions into small pieces and use them as garnish. You can also add some sesame seeds as garnish.
  7. Serve with rice, kimchi (optional) and seaweed (optional).

             

             

Your Thoughts

Do you enjoy Korean food? Do you like tofu? Are you a fan of spicy food? What recipes do you want to see on this blog next? Will you be trying this recipe? Let me know your thoughts below or simply stop by and say hi because I always love chatting with you in the comments below!


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Potato Pizza Recipe

Potato Pizza

This is another recipe from my mum! So, like the rest of us she’s been trying a lot of new, fun stuff and she was telling me about this potato pizza they made and I thought wow that sounds so good. I asked her to send me the recipe because I thought it would be something you guys may enjoy as well and I know from the comments that some of you are gluten free or just looking for new recipes so I think this would work as a good alternative to using a flour based pizza base. This recipe also pretty easy to make which I love and I feel like it uses ingredients that most of us either already have or can get pretty easily. I also want to specify that the cheese they used was not vegan since my parents are vegetarian not vegan but you can easily substitute it with your favourite type or brand of vegan cheese- that’s what I usually do when I come across recipes that contain dairy cheese.

Ingredients

2 medium sized potatoes
1 green capsicum/bell pepper
1/4 yellow capsicum/bell pepper
1/4 red capsicum/bell pepper
4-5 florets of broccoli
1 onion
2/3 tbs of corn flour/all purpose flour
Black pepper
Salt
Oil
Marinara sauce
Tip: You can use whatever toppings you like these are just the ones they used.

Instructions

1.Grate the potatoes and add the 2/3 tbs of flour- you can use corn or all purpose flour, salt and black pepper powder to taste.
                    
2. Mix everything and put it on a pan to heat (medium-high) with a little oil underneath in a round shape as seen in the image below.

3. Once the bottom of the potato base is golden brown turn it switch off your stove.

4. Chop the vegetables either in cubes or julienne depending on how you prefer them and add some salt and black pepper according to your taste.

5. Flip the base around so that the cooked part of the base is on top and the uncooked is at the bottom.
6. Apply the marinara sauce on the top of the potato base, add the vegetables on top and cheese (you can use your favourite vegan cheese or regular cheese if you’re not vegan)
             
7. Switch on your stove again on low-medium and let it cook for a few minutes till the cheese is melted. (Tip: keep checking the bottom of the base to make sure it doesn’t get burnt while the veggies and cheese are cooking.)
8. Once everything is well cooked you can take it off the stove and enjoy it! (Tip: If you like the veggies and cheese really well cooked you can put it on broil in the oven for a few minutes to cook it even more.)

Thoughts

Are you gluten free? Have you ever had a potato pizza? Do you think this is something you’ll try making? Let me know in the comments below!


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Easy Vegetable Paratha Recipe

A Very Special Vegetable Paratha Recipe

So a while back I took a poll on what you guys wanted to see on lifesfinewhine and a large number of you asked for vegan/vegetarian recipes and so I decided to finally post one. I actually have so many ready in my drafts I just never get time to edit the pictures and post them. Anyway, this recipe is extra special because it’s not one of mine it’s actually all the way from Niarobi from my mum! She has been trying so many new recipes these days and you guys know how nothing compares to a mothers cooking so I told her that the next time she makes something new/fun she should send me images and the recipe so I can share it with you guys. She decided to send this recipe because it turned out really good and it’s actually quite simple to make. Plus it’s vegan- my parents are vegetarian but the majority of the stuff they eat is vegan. I hope you enjoy this very special recipe!

Ingredients

1/2 cup grated cabbage
1/2 cup grated cauliflower
1/2 cup grated broccoli
1/2 cup sliced onions
1/2 tsp of grated/minced ginger
1/2 tsp of minced/chopped garlic
Salt
Paprika
Cumin powder
Cumin seeds
Black pepper powder
2 cups plain flour/wheat flour
Oil
Water

Instructions for the paratha

1) Mix either two cups of plain flour or two cups of wheat flour with 1/2 tsp of salt (or to taste), 2 tbsp of oil and add water to the mixture as needed. Make sure the dough isn’t too loose.

2) Let the dough rest for 20-30 minutes.
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Instructions for the stuffing

1) Mix the cabbage, onions, cauliflower, ginger, garlic and broccoli.

2) Add salt and paprika as per your taste, 1 tsp of cumin powder, 1/2 tsp of cumin seeds and 1/2 tsp of black pepper powder to the vegetables and stir fry them with a bit of oil till they are sautéed.

Tip: For a more spicy kick add a little more paprika and for a more mild flavour add a little less paprika or no paprika at all. 

Instructions for the stuffed paratha

1) Take about 3 tbsp of the finished dough and roll it into a circle.

2) Take the stuffing and add about 3-4tbsp of the stuffing to the center.

3) Make sure you have moved the stuffing around and it is laying flat on the center of the round paratha.
4) Now fold it three times as shown below.



5) Add a bit of oil to the pan and let the paratha heat on both sides until it is golden brown.

6) Once it is fully cooked you can enjoy it with dahi with spices or if you’re vegan like me you can eat it with ketchup/hot sauce/vegan ranch.

Thoughts?
Thank you for reading the post! Let me know if you’ll be trying this recipe some time in the future and if you do try the recipe let me know how it turns out. Have you ever had paratha or stuffed paratha before? Would you like to see more recipes from my mum? Let me know your thoughts in the comments below!


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An Interesting New Find

It’s pretty easy to find negative news right now. It sometimes feels like everywhere you look there’s just so much negativity. And I understand why- it’s important to spread awareness and make sure people understand the seriousness of the situation. However, personally I don’t like spending a lot of time looking at negative stuff because it does tend to effect my mental health sometimes. If you have anxiety or depression you can probably understand where I’m coming from. That’s why I was kind of excited when I found a blog that’s trying to spread some positivity during these difficult times.
The blog is culinaryschools.org and it seems like they’re trying to bring some positivity at a time when it’s pretty negative out there so I thought I would share the blog with you guys. One of the things I loved about their blog was that they created games for kids to show them how difficult culinary-related work is so that they can learn to appreciate those working in this industry when they grow up. I thought this was super cool. I think there are certain things we need to teach children from a young age and this is a fun way to teach them to be grateful for those working in the service sector. It’s a fun way to keep your kids occupied while they are at home that also teaches them to value those around them.
They also realised that most of us are stuck at home right now which may mean that we may not always being super healthy. I’ve definitely relied on running from one class to another as exercise so far and now my body is just like girl what are you doing. That’s why they created a body fat calculator, a weight loss calculator and a workout calculator for those of you who want to workout from home and track how much weight you’ve lost and how many calories your workout is burning.
And as you guys know I’m a big fan of cooking and I’ve been trying to experiment with food since I’ve been stuck at home anyway. I was happy to find that they have an ingredient converter which basically helps you convert the amounts from the metric system of measurement to the imperial system or vice versa. That’s super helpful for me because I only know the metric system and when people are like add 2 pounds of blah blah blah I’m like whatttt?? So I really found this helpful when trying out new recipes.
So yeah, thought I would share that with you guys. Hopefully it was a nice distraction from everything going on right now. Let me know in the comments if you’ve started baking bread because apparently that’s a thing now?!? And let me know if you’ve tried any new dishes!!
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Email: insomniacwithanaccent@gmail.com

Vegan French Toast Recipe!

I am so excited to tell you guys that my first recipe post is finally up! I decided to post it on HubPages though and I would really appreciate it if you guys click the link below and check it out and hopefully try out the recipe! It’s one of my favourites and of course it tastes a bit different from the real thing since it’s vegan but that isn’t necessarily a bad thing. Even if you’re not vegan do try out the recipe I think everyone will enjoy it whether they’re vegan or not!

Here’s the link: https://hubpages.com/food/Vegan-French-Toast-Recipe

This is my first article on HubPages so it’s extra special to me and so please do check it out and let me know how it goes if you end up trying the recipe!

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