Snacking the vegan way

Snacking the vegan way

Maple makhana chikki

Ingredients: Around 330 ml of maple syrup; 2 tbsps of toasted makhana (foxnuts); 1 tbsp of toasted almond flakes; 1 tbsp of toasted sesame and 1 tbsp of toasted coconut flakes.

Method: Reduce the maple syrup in a pan over medium heat till it thickens. Add all the dry ingredients to the pan and give it a toss (avoid stirring). Pour the mixture on to a stainless-steel tray lined with parchment paper or greased slightly with oil and let it set. Store in air-tight container for a longer shelf life.

Mixed-seed bhel with green chilli & maple chutney

Ingredients: One tbsp of rice puffs; 1 tbsp of puffed bajra (pearl millet); 2 tsps of peanuts; 1 tbsp of fresh pomegranate seeds; 1 tbsp of sev; 15 ml of lemon juice; 1 tbsp of chopped onions; 1 tbsp of chopped tomatoes; 2 tsps of chopped fresh coriander; 2 tsps of chaat masala; 1 tsp of mint chutney; 1 green chilli and 100 ml of maple syrup.
Method: Reduce the maple syrup in a pan over low heat with a green chilli (slit) till slightly thick. In a large bowl, combine rice puffs, bajra puffs, peanuts, pomegranate seeds, onion, tomatoes and fresh coriander. Add chaat masala, lemon juice, mint chutney, reduced maple syrup and toss together. Add sev in the end and serve immediately.

 Pumpkin & coconut soup with maple syrup

Ingredients: Around 500 gm of pumpkin; 1 tbsp of onion (diced); 1 tsp of garlic (diced); 1 tsp of ginger (diced); 1 bay leaf; 2 pieces of star anise; 1 piece of cinnamon; 4 to 5 black peppercorns; 3 tbsps of butter; salt to taste; 6 tbsps of maple  syrup; 1 tsp of garam masala powder and 5 tbsps of coconut cream.

Method: Melt the butter in a pan. Add pumpkin, onion, garlic, ginger, bay leaf, star anise, cinnamon, black pepper with a little water and cook on a medium-high flame. Once soft, take off the flame, take out the whole spices if possible, blend and strain. Put in a clean pot, and season with salt, garam masala and maple  syrup. Finish with coconut cream and serve hot.

 Raw mango panna with maple syrup

Ingredients: One kg of raw mangoes; 2 litres of water; 20 gm of fresh mint leaves; 5 gm of roasted crushed cumin; 5 gm of black salt; 5 gm of asafoetida; 30 gm of jaljeera powder and 70 ml of maple syrup.

Method: Clean, wash and boil mangoes in 2 litres of water. Let them cool. Peel, mash and strain the pulp. Add roasted cumin powder, black salt, asafoetida, and jaljeera powder. Tear the mint leaves by hand and add. Leave the mixture for an hour to allow the flavours to infuse and strain again. Add maple syrup  and adjust the seasoning and consistency. Serve it chilled with crushed ice.

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