Gundamma Eats

A blog where I document all the new vegan (sometimes vegetarian) recipes I try out.

[gundamma-eats]

Vegan Matcha Pound Cake

Feb 7, 2022 — House Warming Ceremony

Recipe used: link

My notes:

Used 1.5x the ingredients given in the recipe.

Same temp, but kept it for 30 mins because mine is an OTG oven.

Used sugar instead of maple syrup. I could have done with some more sugar, or should have put in a layer of icing in the middle.

Will definitely be making it again.

[gundamma-eats]

Vegan Avocado Garlic Aioli

Own recipe! 06.02.22

Ingredients:

1 ripe avocado

2 tablespoons coconut yoghurt

2 teaspoons garlic powder

6 cloves finely minced garlic

2 tablespoons apple cider vinegar

1 teaspoon asafoetida

1 teaspoon dried parsley

Salt to taste

—————

Gently whisk them all together. That’s it!

[gundamma-eats]

Dinner, Feb 2, 2022

Brinjal Radish Side dish

(Baingan Mooli)

Vegan; no onion or garlic!

Ate this with phulkas. Followed the recipe to a T. It was awesome. I didn’t hate the brinjal as much as I expected myself to hate it. 🤣

Recipe link

[gundamma-eats]

Lunch, 06.08.21, 1:50 pm

4 bowls of mudakathan keerai soup and 1 tbsp of sundal.

Naturally vegan!

Mudakathan keerai in English is balloon vine; I used the leaves that I bought from the farmer during our road trip two weeks back.

Recipe used — I made my own modifications, of course. I sautéed the onions, garlic, pepper, cumin and tomatoes (and turmeric) slightly before blending them. I also added spring onion to the mix.

After removing the mudakathan keerai leaves from the pot, I added in some leftover paruppu from Amma’s cooking from day before, and then added in the spring onion leaves, coriander and curry leaves. I finally added in a dash of apple cider vinegar because I was too lazy to find the lime.

(Thuvaram paruppu, aka toor dal, aka split pigeon peas.)

This tastes really good!

I plan to use the blanched leaves and the rest of the uncooked leaves in another recipe.

[gundamma-eats]

For some reason tumblr refuses to show this post when I search for it using the tags on my blog. I spent two hours trying to find the recipe because tumblr refused to show me this post, and I couldn’t recollect the exact date I made this on, to search through the archive.

Trying to Google this post didn’t work either. The result came up, but when I clicked on the search result, it just took me to the top of this blog.

The entire point of this blog is to note the recipes I make, and use the tags as an easy filter system.

@staff is there a support team I can tag to explain the issue to? I’m fairly certain it’s a bug.

[gundamma-eats]

Dinner, Feb 1, 2022

Phulka + Punjabi Gobi Capsicum Sabji

I forgot to take a photo. 🙈

As always, I improvised while cooking. I’ve been having heart burn for the last couple of days, so I decided to reduce the spices I put in the side dish today (i.e., I proportionately increased the quantity of cauliflower and capsicum, and skipped the green chilli.) I was very happy with the end result — it reminded me of the dishes I had when I was in Bombay.

I boiled the cauliflower (just the right amount) in a cooker — long enough for it to cook, but before the whistle could blow. I did not roast the cauliflower and capsicum in oil.

This dish was oil free. I used water to sauté the onions and capsicum. Instead of roasting the capsicum separately, I put that in after the ginger-garlic paste step.

I put in only one tomato. I’m hoping to find more recipes which don’t have much tomatoes.

I liked this, and hope to make this once more while cauliflower is still in season here.

[gundamma-eats]

Breakfast, Feb 1, 2022

Masala Oats

I subbed in almond milk in the place of water for a creamier texture. Added in some water when the oats got a little too dry.

I eyeballed all the ingredients; the recipe here is more for the list of ingredients used.

I also added in some vendhiya keerai.

Oats used: Rolled oats. 225g in all; split three ways — 75g per head. 1 serving = 50g (as per the packet).

Ate my portions with a dollop of coconut yoghurt.

[gundamma-eats]

Dinner, Dec 6, 2021

Vegan eggplant parmesan. I hate eggplant, so this was a pleasant surprise. My mom helped me batter it up — needed the extra hands.

I added lentils to the tomato base because I felt the dish needed some protein. I ate this with plain spaghetti, but next time I’d like to have it plain.

I don’t remember how much time I kept it for in my oven — I will update this entry the next I make it.

[gundamma-eats]

Lunch, Jan 9, 2022, 2 pm

Cow pea (kaaraamani) soup — 2 servings.

Recipe link

My innovations — substituted celery with cucumber (didn’t cook the cucumber too much; added it at the end for the crunch factor) and added nutritional yeast.

Cow pea = black eyed peas = kaaraamani

[safe-haven-safe-place]

[gundamma-eats]

Needed this today.

[gundamma-eats]

Dinner; November 7th, 2021

Vegan Zucchini Soup

This is easily the BEST zucchini soup I’ve ever had. The addition of the bay leaf made ALL the difference! It was so incredibly (and unexpectedly) creamy!

I used to be allergic to bay leaf, and this time too I did react, but it was a lot less than how I used to. So maybe if I reduce the quantity further, I won’t break into hives.

Recipe link

[gundamma-eats]

Dinner, 02.11.21, 8:30 pm

1.5 bowls of vegan cream of asparagus soup, with a vegan wrap each.

This asparagus soup was unbelievably creamy and bisque like. And 100% vegan!

My own improvisation: I added a little bit of spinach for the colour.

Loved it. :)

Link

[gundamma-eats]

A meal, 01.11.21, 4:15 pm

Fully vegan!

Lettuce soup

I subbed in a cup of spinach to give it some colour. I could have used lentils instead of a potato — would have added some much needed protein to the meal.

To save on cooking time, I used pre boiled potatoes. I didn’t have to add water to the leaves while cooking them. I added the boiled potatoes in at the end.

The original recipe asks to use butter. I used olive oil to make it vegan.

Garnish options: coriander and a few drops of almond milk

Link

-x-

Sweet potato fries with garlic avocado aioli

This one needs some advance preparation, but is very simple to make! Cutting the sweet potato was the hardest part.

Soaking the sweet potato pieces in cold water for about 1.5 hours worked wonders.

The only place where I deviated from the fries recipe was when I mixed in the spices with the cornflour, and then coated the sweet potatoes all at one go. I was also a little generous with the olive oil I used, since my oven is small, unlike what the OP uses. I allowed it to marinate for about 5-7 mins.

Mine is an OTG oven, so I kept the sweet potatoes in at 190 deg C for 25 mins. At 12 mins, I opened the oven and stirred the pieces once.

Coming to aioli — the OG recipe asks that we use mayo with egg in it — I used vegan mayo instead; and the taste was delicious. In fact, this recipe would have worked without any mayo in it too!

Link

-x-

This was absolutely delicious! I plan to use the leftover aioli in some wraps tomorrow. :)

[gundamma-eats]

New directions

I initially started this blog to document everything that I eat in a day. Over time, that got exhausting. However, over the past few months, whenever I made something (which was rare, since I was buying out or eating what others made), this blog, with its many hashtags, made searching for specific recipes I’d already tried out so much easier.

So from now on, I’ll be using this as my personal cooking journal, documenting the new recipes I try out, how they turn out, and any personal notes I have about the process.

I love it when I have moments of clarity like this one!

[gundamma-eats]

Lol, I gave up on logging every meal I eat. Instead, I’ll be using this space to document the new dishes I make and having a ready archive of the recipes.

[gundamma-eats]

Dinner, 07.08.21, 8:30 pm

We picked up food from FN, my favourite vegetarian place, because I was too lazy to cook. I had 1.5 naans, 3/4th of shahi malai kofta, a few soya chaap tikka pieces (I primarily ate the tandoor flavoured bell peppers), and 1/3rd of the raspberry panna cotta.

It wasn’t vegan, but since it was a religious day, we ensured there was no onion or garlic in it. (We ordered in Jain food.) It seems I can ask them for food without dairy, so I’ll try that the next time.

[gundamma-eats]

Lunch, 07.08.21, 2:20 pm

Paruppu (cooked split pigeon peas) with vegan mor kuzhambu (traditionally made with buttermilk; made with coconut yoghurt for me) and vazhakaai karamidhu (raw banana curry).

Fully vegan! Made by Paatti with ♥️.

[gundamma-eats]

“Breakfast”, 08.08.21, 12:35 pm

Akkaravadusal (once again), but made my Amma this time.

Dessert as breakfast; fully vegan! 😄