Beetroot, Tofu and English Mustard Rice is a wholesome one pot meal. The health powers of the beetroot, tofu and abundance of spices make this dish a great choice for a lunch or dinner.

You will need :-

  • 2 cup cooked basmati rice
  • 1 packet of firm tofu
  • 2 medium boiled beetroot grated
  • 2 tsp. English Mustard paste
  • 3-4 tbsp. oil
  • 1 tbsp. whole spices (clove, green cardamom, black cardamom, whole black pepper, cinnamon and bay leaf)
  • 1 tsp. Caraway seeds or Cumin seeds
  • 1 big onion finely chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • Fresh chopped coriander

Vegan Pumpkin Spiced Biscotti , I bet you won’t be able to resist them. Traditional biscotti with an autumnal flavour that can last for weeks ( not likely to happen in my house ). These pumpkin biscotti are loaded with spices, studded with toasted almonds and plenty of pumpkin flavours. They are perfect accompanied with your pumpkin-themed coffee.

We love pumpkin, but I rarely use in baking but this time I had a perfect occasion or an excuse. My mum brought a different kind of squash and pumpkin, from PYO farm. We ate them roasted, simmered delicious curry with it and enjoyed in Moroccan vegetarian Tagine.

Mango and mixed Nuts and Oat, Red Pepper and Coriander Biscotti recipes

Notes :- Instead of almonds Pecan can be added too.

You will need :-

  • 450 g plain flour
  • 240 g melted coconut oil
  • 1 cup pumpkin puree
  • 2 tsp. pumpkin spice
  • 300 g cane sugar
  • 125 g fine cornmeal
  • 100 g toasted almonds
  • 2 tsp. vanilla extract
  • 3 tsp. baking powder
  • 1/2 tsp. salt

Method :- Preheat the oven to gas mark 4, 350F or 180C. In a big bowl combine sugar and melted coconut oil. Add pumpkin puree and vanilla extract and whisk until well combined. Now add flour, cornmeal, salt, baking powder and pumpkin spice and mix everything but try not to over mix. Add chopped almonds or pecans and mix just once. Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board. Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide. Place on a baking tray and bake 35-40 minutes until firmed. Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into a thin slice using serrated knife. Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown. Remove them from the oven and let it cool on a wire rack. Can be store up to 2 weeks in loosely in air tight container. Serve with tea or coffee.

Recipe loosely adapted from here

Thank you for stopping by and reading this post ! We hope to see you again soon 🙂