Woke up one morning craving bagels, so I made them. I was surprised to learn how easy and quick making bagels at home can be!
- 4 ¼ cups all-purpose flour **
- 1.75 tsp rapid rising yeast (can use 2 packets of active dry yeast)
- 1 ½ cups warm water
- 3 tablespoon white sugar ( I used Monk Fruit sweetener)
- 1 tablespoon salt
- 1 tablespoon brown sugar
- Seasoning: Equal amounts– you can use anything you want to season
- Garlic Powder
- Basil leaves
- Hemp Seeds
- Taco seasoning
- Combine the flour and yeast in a large bowl.
- In a separate bowl, mix the water, 3 tablespoons sugar, and the salt. Combine with the flour and yeast
- Mix with hand for about 5 minutes or until the dough is stiff
- On a flat surface, knead the dough until smooth (~8-10 minutes)
- Cover the dough in a bowl with plastic wrap or a towel and let it rest for 15 minutes
- Cut the dough into 12 pieces and roll into smooth balls. Poke a hole in the center of the ball with your finger. I spun the dough on my finger to make the hole larger, but you could shape it with your hands as well
- Cover the 12 bagels on a plate and allow them to rise for 20 minutes
- In a pot, fill it with water and add the 1 tablespoon of brown sugar and mix. Allow the mixture to come to a boil
- Pre-heat oven to 375 F
- Add seasoning into a seperate bowl
- Prepare greased baking sheet with wax paper
- When the bagels are ready, place 4 bagels ( depending on your pot size) into the water and boil for about 30 seconds
- Drain the water when removing the bagels, season the bagel right after draining the water by placing it into the bowl with seasoning and then onto the sheet– Repeat this step for all the bagels
- Bake bagels for 25 to 30 minutes
- Enjoy bagels hot or cold, bon appetit!
** you can make these bagels with whole wheat flour as well**
The words healthy and pizza never go together, especially if you’re in medical school. For the love of pizza, I’ve been experimenting a few recipes and finally found one that I enjoy and can make during a short break between studying!
- 3/4 cup Chickpea flour
- 1/3 cup water
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon Garlic powder
- 1 teaspoon garam masala (optional)
- 1 teaspoon cumin seeds (optional)
- 200g Tomato paste
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 tablespoon chopped garlic
- pizza toppings of your choice
- I used peppers, onions, pineapple, and feta cheese
- Pizza Crust
- Preheat the oven to 450 degrees
- In a medium bowl, combine the chickpea flour, water, olive oil, sea salt, and garlic powder
- you may add garam masala and cumin seeds or any other spices, I like putting an Indian twist on my pizza
- mix the ingredients, it won’t look like dough, it will have a little more liquid consistency
- Place the “dough” on a pan and use a spoon to create a round, even layer
- Allow the dough to bake for 5-7 mins until it turns a light brown along the edges
- Pizza Sauce
- In a pot, add the tomato paste, basil, oregano, chopped garlic and allow it to cook for 5 mins to allow the flavor to soak
- it’s advised to do this while the dough it in the oven to save time
- Allow the dough to cool for a little bit while you chop your toppings of choice
- Add the Pizza sauce and store the remaining
- Add your toppings
- Sprinkle your cheese of choice
- Place back in the oven for 5 minutes
- After 5 mins, allow the pizza to cool
- Bon appetit!
Time: 10 min Prep, 15 min cooking. Total: 25 minutes
- 1 Tablespoon oil (Olive or Vegetable)
- 1/2 Large Red Onion
- 1 Tablespoon chopped Garlic
- 2 Large Tomatoes
- Paneer/ Tofu/ Chicken (Literally whatever you please)
- 2 cups water
- Tikka Masala Paste/ make your own paste (recipe below)
- If cooking with Paneer, warm a bowl of hot water and allow the paneer to soak the water
- If cooking with Tofu or Chicken, be sure to cook in oven or pan beforehand
- Chop Onions and Tomatoes
- In a large pot, add the oil and allow it sizzzllleeee
- Once the oil is warm, add the onions and garlic until the onions are starting to turn a little brown
- Add all the tomatoes, and cover the pot with lid
- While the tomatoes are cooking, remove the paneer from the bowl of water and slice into cubes
- Occasionally stir and crush the tomatoes until it creates a paste
- Add the paneer, stir until all the paneer is covered in the paste
- Add the tikka masala paste and 2 cups of water, stir
- Cover the pot for about 10 minutes, occasionally stirring, until everything has mixed together and the curry looks nice and creamy
- Serve with Garlic Naan, tortilla bread, or Rice!
Tikka Masala Paste ( make only if you don’t have pre-made)
- Tomato Paste
- 1.5 teaspoon Garam Masala
- 1.5 tablespoon of unsalted butter
- 1/3 cup heavy cream
- 1/2 tsp red chili powder
- 1 Garlic Clove
- ** For Vegans, use vegan butter and pureed tofu to replace the heavy cream**
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 teaspoon fine sea salt
- 2 jalapeños, chopped (or any hot pepper of choice)
- 2 tablespoons ginger-garlic paste
- 1.5 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- A pinch of cayenne powder
- 1.5 cup crushed tomatoes
- 1 cup vegetable broth
- 1 can (15 ounces) chickpeas (also known as Garbanzo beans)
- 1/4 cup unsweetened coconut milk
- 1/2 teaspoon lemon juice
- Cilantro (optional)
- In a large pot, warm the oil over medium heat
- Add the onion and salt, stir until onion turns golden brown
- Add the jalapeños/ hot pepper and ginger-garlic paste, cook until the smell of ginger-garlic subsides (about 2 minutes)
- Add the garam masala, cumin seeds, curry powder, paprika, and cayenne powder. Stir for 1 minute
- Add the crushed tomatoes and vegetable broth, stir and cook for 5 minutes
- Reduce the heat, add chickpeas and coconut milk. Cover the pot to allow steam to cook, stir occasionally for 5-7 minutes.
- Add 1/2 teaspoon of lemon juice, stir
- Garnish with Cilantro (optional)
- Serve with rice, naan, or soft tortillas
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Chef Preety 🙂
Good Morning Bloggers!!
This morning I decided to stray away from my typical bagel for breakfast and try something new. I’m a student, so there isn’t much time for me to indulge in cooking sometimes (even though I LOOOVE to cook). So I usually seek for alternative, healthier options of easy foods.
To my surprise, eating a Vegan breakfast can be just as quick and delicious as having a non-vegan breakfast, but it’s healthier because everything is plant based! YUM!
I used Van’s gluten free Blueberry waffles
For the Syrup, I used Coconut Secret Raw Coconut Nectar : beware it tastes much sweeter than raw maple syrup, so you can use less! (It’s also gluten free for those of you that have dietary restrictions based on health)
After toasting the waffles, I sprinkled on some ground cinnamon, added some shredded almonds, and topped it off with the syrup!
I boiled water and added a bag of Tazo organic Chai
While the tea was steeping, I poured about a tablespoon of So Delicious Coconut Milk Coffee Creamer– French Vanilla into the mug and whisked it with a fork until it became frothy
After about 5 minutes of steeping the tea in the pan, I poured it into my mug with the creamer and mixed it all with the same fork. I didn’t have to add any sugar because the creamer was naturally sweet!
My entire breakfast took about 10 minutes to “cook” and assemble, along with some studying while I was just waiting around.
10 minutes. That’s probably shorter than drive thru at any fast food chain!
I have noticed a common menu item amongst coffee shops these days, it’s call Chai Tea Latte. Coming from a South Asian background, I always look at the name on the menu and just cringe a tad bit, why? Well because Chai means tea in several languages spoken across India! So the menu is literally saying “Tea Tea Latte”, does that still sound exotic and appealing to purchase? I don’t think so! A ‘Chai Tea Latte’ is actually commonly known as Masala Chai across India because of the blend of spices in black tea, and as for the latte portion, well Indian’s commonly make their tea with milk!
Now that you have a bit of background on the drink, I have put together my favorite recipe for Masala Chai for you all to enjoy at home! My dad says that nothing beats the taste of fresh spices, so if you’re into drinking Masala Chai, stop buying the powder and take an extra 30 seconds to make it truly authentic!
Masala Chai Recipe ( mistakenly termed Chai Tea Latte)
Serving: 1 cup
1/2 cup water
1 tea bag/ 1/2 tablespoon of Black Tea
1 tablespoon of honey (can be skipped if you are vegan/don’t like sweet tea)
4 crushed Cardamom
1 teaspoon ground cinnamon
1 teaspoon of fresh ginger (crushed)
1/2 cup of almond milk (or any milk of your choice)
- Add the water in a pot along with the black tea, cardamom, cinnamon, honey, and ginger.
- Bring water to a boil, this allows the flavor of the spices to seep in
- Once the water begins to boil, wait at least one minute and then add you choice of milk (dairy or non-dairy) to the same pot (so you’re mixing the milk with the water and spices)
- Bring the milk to boil
- Once the boiling milk begins to rise, remove the pot from the stove
- Use a tea strainer and strain the tea into a cup
- Enjoy your delicious Masala Chai
This is an authentic way of making Masala Chai, for any questions on the directions feel free to comment!
Also, my brother and I are going Vegan for a week! His ultimate goal is to attain 200 grams of protein eating a Vegan diet. More on our journey and meal plans next week!
I’m not a real fan of sushi, but I enjoy trying out new recipes and adding my own twist to them. This week, I decided to try Sushi with Quinoa instead of rice, and ate it with Hot and Spicy Maggi Sauce and a little bit of soy sauce! Recipe below!
- Nori sheets (I got a 10 pack from a local grocery store for $4.14)
- 1 tablespoon olive oil
- 1/2 teaspoon salt and black pepper
- 1 cup Quinoa
- 1 ripe Avocado
- 1 Carrot
- 1 Cucumber
- 1 clove of garlic
- Wasabi Powder/pre-made sauce
- Low-sodium soy sauce
- Hot and Spicy Maggi Sauce**** Completely optional
- Begin by making the Quinoa, place 1 cup of Quinoa in a pan and boil in 2 cups of water. It takes about 10 minutes for the Quinoa to be completely cooked.
- During the wait, peel and slice the carrot, cucumber, and avocado.
- When the Quinoa is ready, in another pan, pour 1 tablespoon of olive oil, 1 minced clove of garlic, and 1/2 teaspoon of salt and black pepper.
- After about 30 seconds of cooking the garlic, or until they golden brown, mix in the cooked quinoa on low heat so the flavor settles in. Make sure the Quinoa doesn’t burn!
- Take one Nori sheet and lay it on a flat surface, take a scoop of quinoa and spread it on the Nori sheet leaving about one inch at one end of the sheet.
- place a few slices of Cucumber, Carrot, and Avocado in the middle of the sheet.
- You can roll the sheet with your hands (which I had no problem doing), or you can buy a bamboo mat to aid in the rolling of the nori sheet. Video link to rolling Sushi
- Once you have rolled the sushi, cut the roll into even slices.
- Repeat these steps with as many sheets as you need, according to how many rolls you need to make!
- If you bought Wasabi powder, take a tablespoon of the powder and mix 1/2 teaspoon of water and mix. Allow the mixture to sit for 5 minutes to allow the flavor to settle.
- Serve Sushi with Soy Sauce, Wasabi, and any other sauce of your choice! ( I loved it with Maggi hot and sweet sauce).
Here’s the recipe to my quick go-to smoothie when I am short on time in the morning , enjoy!
1 cup of Almond/Coconut Milk
1/2 cup Blueberries
1 teaspoon of Matcha
1 tablespoon Almond Butter
1 tablespoon Chia Seeds
1 tablespoon Flax Seeds
Pinch of shredded coconuts
- If flax seeds are not crush, add them into the blender first to crush them
- Combine the rest of the ingredients in a blender and blend for 30 seconds
- Garnish with the shredded coconut
Chef Preety 🙂
This is my all time favorite breakfast! It’s quick, easy, and filling! Here’s the recipe:
1 cup Vanilla Flavored Almond Milk
2 tablespoons Chia Seeds
1 teaspoon Matcha Powder (I use Encha Matcha)
Rapsberries or fruit of your choice!
- Bring a cup of the Almond Milk to boil
- Once milk is boiled, place in a deep bowl
- Add the 1 teaspoon of Matcha powder into the bowl with the Almond milk and whisk for 50 seconds or until all Matcha is dissolved.
- Mix the 2 tablespoons Chia Seeds into the Matcha and Milk
- Place in fridge overnight
In the morning remove bowl from the fridge and your fruit of choice as a topping!