Paneer Tikka Masala – Med School Friendly

Time: 10 min Prep, 15 min cooking. Total: 25 minutes

 

Ingredients: 

  • 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)

Directions: 

  • 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**

 

Bon appetit!

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Chickpea Tikka Masala

Ingredients: 

  • 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)

Directions 

  1. In a large pot, warm the oil over medium heat
  2. Add the onion and salt, stir until onion turns golden brown
  3. Add the jalapeños/ hot pepper and ginger-garlic paste, cook until the smell of ginger-garlic subsides (about 2 minutes)
  4. Add the garam masala, cumin seeds, curry powder, paprika, and cayenne powder. Stir for 1 minute
  5. Add the crushed tomatoes and vegetable broth, stir and cook for 5 minutes
  6. Reduce the heat, add chickpeas and  coconut milk.  Cover the pot to allow steam to cook, stir occasionally for 5-7 minutes.
  7. Add 1/2 teaspoon of lemon juice, stir
  8. Garnish with Cilantro (optional)
  9. Serve with rice, naan, or soft tortillas

 

Check out my Instagram page @foodiewithscrubs 

Enjoy,

Chef Preety 🙂

Vegan Matcha Pancakes

Ingredients 

  • Log Cabin All Natural Pancake Mix
  • Encha Organic Matcha- Culinary grade
  • Ground Cinnamon
  • Unsweetened Vanilla Almond Milk
  • Raw Coconut Nectar or Maple Syrup

Directions

  • Add 1/3 Cup of Log Cabin All Natural Pancake mix into a bowl
  • Add 2 teaspoons of Encha Organic Matcha- Culinary Grade into the same bowl
    • Mix the Matcha and Pancake Mix
  • Add 1/2 teaspoon Ground Cinnamon, mix
  • Add Almond Milk until mixture becomes a thick liquid
  • Cook on stove top pan
  • Serve with Raw Coconut Nectar or Maple Syrup

My Mom vs Vegan

Hellllooooo Bloggers!

Sorry I missed a post last week, as I stated 2 weeks ago final exam week rolled around so I was consumed with studying. I’m done with the semester!! Phew! Survived an entire 1 1/2 weeks off vegan frozen foods, SCORE!

I have officially completed 3 weeks as a vegan and will be starting my 4th week, that was fast! It has become very second nature now, I know what groceries to buy, what to eat, and how to tackle fast foods (Taco Bell is Vegan fast food heaven).

So I am finally back home with my parents in Michigan, and I had to break the news to them that I have gone Vegan. So we were in a grocery store today, and I went straight to the organic food area to grab some almond milk coffee. My mom looks at me and goes “are you Vegan or something”? I look back and respond, “ Yea, actually have been for 3 weeks now”. I’ve never seen my mother in so much denial. She put 4 gallons of Milk in our cart, several packets of cheese, and cartons of butter. She’s going to make sure I’m not vegan, I just kept laughing at her and loading my cart with my own groceries. So yea, living at home is going to be a challenge in itself, especially since my mom is in major denial haha, she’s adamant that I’m going to die of starvation…

Honestly, the past 3 weeks living off a plant-based diet has probably been the best decision ever, and having to blog about it kept me going. My body feels a lot more energetic and light. I can have an entire vegan pizza and not feel groggy about it, best of both worlds! Won’t deny that it has been difficult in the beginning, but I highly recommend atleast trying, but more reflection to come later!

Tonight, we’ll be making Enchilada’s!! I’ll be posting my Vegan enchilada recipe soon! Thinking of starting an Instagram to add more pictures of my random creations, i’ll get back to you guys on that one!

PS: Here is a Buzzfeed link I hopped upon, check out those recipes!

BUZZFEED COMFORT FOODS

Stay Happy,

Preety 🙂

Week 2

Successfully completed my first week as a Vegan! This is actually the first time where I’ve gone an entire week without having some wild cravings for pizza or real cheese!! The past week has actually been really good, no fatigue or weakness bringing me down, and no feelings like I’ve been starving myself, which are issues i’ve dealt with before when I attempted to go Vegan. I primarily believe that the fact i’m able to indulge in all the foods I would normally eat, I can still eat with the Vegan twist and it tastes EXACTLY the same! Except my coffee/ tea, it tastes SO much better with Coconut milk creamer, HEAVEN! OMG, also having that Chocolate Vegan cheesecake, it was delicious! Had the same texture and taste of normal cheesecake (from what I can remember).

With finals coming up next week, I decided to make a run to the Whole Foods Co-op after class today so I can survive the next week. I still have black beans left over from the previous week, I found canned crushed tomatoes and have whole grain pasta left over, so i’ll make homemade pasta sauce and have pasta/ tortilla pizza. My grocery primarily consisted of protein filled foods since that is what I ran out of in the past week. In order to sustain a Vegan diet, it’s vital to be conscious of protein intake.

This week I bought:

Daiya Key Lime Cheezecake (SO Zestyyy)

Guacamole spread

Whole Grain Sprouted Bagels

Daiya Vegan Greek Yogurt (8g of Protein)!

Daiya pepper jack shredded cheese

Saffron Road Vegetable Pad Thai (actually was quite tasty)

Tandoor Chef Samosa’s (the chutney is NOT vegan, so I won’t be eating that)

Svelte Organic Protein Shake (11g of Protein, completely vegan)!

Grand Total: $50.69

With final’s week, I’ll be eating easy and quick to make meals, so that is why I didn’t buy much in regards to preparing something from scratch.  With the food I have left over, and the new groceries I should be able to last the next 10 days.

Onto Week 2, let’s see how this goes!

Stay Happy,

Preety 🙂

Happy Blueberry Waffles

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!

Waffles 

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!

Tea

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!

Stay Smiling,

Preety 🙂

 

Week 1 Grocery List!

Alrighty, so last week was chaos for me, so actually being very cautious of my diet was a little difficult, but I did my best to incorporate a vegan meal whenever possible. I spent most of my time last week at the coffee shop, so I basically ate out ALOT! (Bad Preety, I know).

Well, since I currently reside in Pennsylvania, I do majority of my grocery shopping at Wegmans (I have fallen in love with Wegmans)! My favorite part is that I can make an account with them, and make my grocery list at home and the website will tell me the exact location it’ll be in the store and my estimated total, yay budgeting!

This week, I have decided to stick to black bean burritos, tortilla pizza, and tomato soup for my Lunch/ Dinner. For breakfast I stick to tea with a bagel and cream cheese!

Here is my grocery list for the week!

Breakfast

Thomas Thin Bagels

Daiya Strawberry Cream Cheeze

I’ll usually drink Chai tea or Green tea with my breakfast

Lunch

Black Beans

Organic Yucatan Guacamole

Tofutti sour cream

Chi-Chi’s whole wheat tortilla’s

GOYA Sugar Cane Juice

Dinner

Organic Marinara sauce

Whole Wheat Elbow Pasta

Imagine Organic Creamy Garden Tomato soup

Crushed Pineapple’s

GO Veggie dairy free Mozzarella cheese

My Total was—> $38.39

I was actually amazed when the cashier told me!!

Then, today, I decided to go on a mini adventure to some cute whole foods co-op store, and I hopped upon vegan cheesecake, I repeat, VEGAN CHEESECAKE! I haven’t had cheesecake in years!!! I also bought some vegan waffles, coconut nectar syrup, and vegan “greek” yogurt! My grand total here was $21.25.

All together, this week I spent $59.64 to feed myself, most of the items will last longer than a week, but I’m super excited to eat. Actually thinking of creating an Instagram to show off all my vegan creations! If you have any recipes, please do comment with the details, I’d love to try new things!

PS, I do eat my fruits and veggies, just didn’t have to restock on them much this week!

Recipes and pictures to follow for this week 🙂

Let’s do this,

Preety

30 Day Vegan Transition

Hello Fellow Bloggers!!

Sorry that I haven’t been posting much, especially to those that follow along with my posts! School has been keeping me swamped, and the time that I do have to write, my creative mind is turned off!! I’ll work on it, I promise!!

So last week, I was just casually scrolling through Facebook, something a lot of us are probably guilty of, and I came upon this video highlighting the reality of Dairy farms, and a few days later I saw several articles about the danger of honey bee extinction. The video and the articles continued to haunt me to the point where I decided I needed to make a change in lifestyle in order to become an advocate for these issues.

As many of you know, I have been a Vegetarian for about 10 years now, I also refrain from egg products but continue to consume dairy products, specifically because I love cheese, pizza, and tacos. With the increase demand of Vegetarian’s, it’s actually much easier to eat out and enjoy a meal. Yes, I still do get questioned about the why I chose to be vegetarian, oddly enough, I receive sympathy (like uhh, it was a personal choice not a punishment), and some still try to convince me to eat meat!

The main reason I chose to quit meat was because of the maltreatment of animals in the industry, followed by religious preferences. I LOVE animals, so seeing them losing their quality of life to become food for humans, no can do. Many will argue that me becoming a vegetarian won’t stop the slaughter houses, and all I reply is “atleast I’m not supporting or funding them either”.

So this brings me to dairy, as a young lady, Vitamin D is extremely important for our bone health— and dairy is a good provider of it, but MOST of our vitamin D actually comes from the Sun! THE SUUUUNNNN!!! I actually learned that fact in class, so yea it’s true! That’s why people who live more so in Northern climates (experience winter) have very low Vitamin D levels.

Also, Humans are the ONLY animals that drink milk of another animal. Like wouldn’t it be strange if you saw a dog drinking breast milk? Speaking of which, humans only produce milk after giving birth, all animals do. So that means, these cows in dairy farms are forcefully inseminated to carry a calf, which is then taken away from them after birth so the milk can be sold to who? Humans.

Oh and the calf? Males are either killed on the spot or sent to the slaughter house, females are kept to become the next milk producing machines. It’s a horrible cycle, and honestly, a man made “circle of life” for these animals.

Now if Human’s were treated as milk producing machines, we would have all sorts of ETHICAL issues, now wouldn’t we?

As a lady, I wouldn’t be okay if someone forcefully got me pregnant, carried that child for 9 months that had it taken away from me, and then has breast pumps attached to constantly drain all the milk out of me to SELL to someone else. Uhh, yea, I heard those breast pumps are painful, no way am I signing up for torture.

If you wouldn’t do it, why would you be okay forcing something that doesn’t even have a voice for itself to do it?

So yea, these thoughts have been circling in my mind for a week now, and I decided to slowly transition into a Vegan lifestyle because I will not support the maltreatment of animals.

Now I have to be VERY conscious about my food intake, especially for Protein and B12. That is why I have decided that I’ll share this journey with the WordPress community, and if anyone wants to join me can follow along!

I will place a disclaimer that I know I will slip up a few times, it’s normal and hard to completely take a food group out of my diet. That is why I am calling this the 30 day Vegan Transition and not a challenge or commitment, because I’ve done those before and failed by day 5 every time, haha. So leaving room for mistakes is the only way to actually create a change.

If you are interested in following me and joining me on this transition, I will be adding my grocery lists (with the grand total), recipes during my weekend meal prep sessions, and thoughts and feelings. I promise a once a week post, but sometimes may post more.

If you’re currently eating meat and are interested in becoming Vegan, I highly recommend you transition into Vegetarian and then slowly into Vegan.

If you are on strict medication regime, or have any health related issues, I HIGHLY recommend you talk to your physician before changing your diet.

I hope we all come out strong and achieve the goals we set forth at the end of the 30 days! Feel free to comment with any questions or concerns, the more people involved the more motivating it is to push through!

P.S.

I will be posting a grocery list and my meal prep recipes for this week soon, I’ll create a new Menu tab called “Vegan Transition”

Also here are some links if you’re just curious about what I’m talking about 🙂

http://www.health.harvard.edu/staying-healthy/becoming-a-vegetarian

http://freefromharm.org/dairyfacts/

I’m super excited!!

Happy Living,

Preety 🙂

Matcha-Chia Pudding

This is my all time favorite breakfast! It’s quick, easy, and filling! Here’s the recipe:

Materials:

1 cup Vanilla Flavored Almond Milk

2 tablespoons Chia Seeds

1 teaspoon Matcha Powder (I use Encha Matcha)

Rapsberries or fruit of your choice!

Directions: 

Night Before:

  1. Bring a cup of the Almond Milk to boil
  2. Once milk is boiled, place in a deep bowl
  3. 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.
  4. Mix the 2 tablespoons Chia Seeds into the Matcha and Milk
  5. Place in fridge overnight

In the morning remove bowl from the fridge and your fruit of choice as a topping!

Bon Appetit,

Chef Preety