Vegan Desserts:

Pineapple Upside down cake

Ingredients:

2 cups all-purpose flour
2 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup packed light brown sugar
1/2 cup canola oil
1 8-oz. can crushed pineapple in its own juice, drained, juice reserved
1/2 cup carrot juice
1 tsp. vanilla extract
1 cup finely grated carrots (2 to 3 medium)
1/2 cup raisins
1/2 cup walnuts or pecans, coarsely chopped, optional                                                                      1 medium can Pineapple rings for the topping                                                                    1/2 cup cherries.

Directions

1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch mini loaf pans, or 12-cup muffin tin with cooking spray. Prepare Pineapple Upside-Down 'Topping'.
2. Whisk together flour, ginger, baking powder, baking soda, and salt in large bowl. Whisk brown sugar, oil, 1/4 cup reserved pineapple juice, carrot juice, and vanilla in separate bowl. Fold sugar mixture into flour mixture. Stir in crushed pineapple, carrots, raisins, and walnuts, if desired.
3. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, mini loaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.

For the Upside-Down 'Topping':

Generously sprinkle prepared pan with light brown sugar and chopped walnuts or pecans. Arrange round pineapple slices over top and arrange cherries in the middle. Top with batter and bake. After baking, immediately loosen edges, and turn loaf out onto rack to cool. Replace any stray pineapple slices and nuts. Serve upside down.

Makes 1 loaf, 3 mini loaves, or 12 muffins 

Potato Latkes

1-1/2 pounds potatoes, peeled and grated
1 medium onion, peeled and grated
3 tablespoons cornstarch
2 tsp chopped cilantro
2 tsp chopped scallions
1/4 tsp hot sauce
1 tablespoon fresh parsley, finely chopped
Pich of black pepper
2 tablespoons tamari or soy sauce

Mix all the together in a large bowl. Form 3 patties and fry in a lightly oiled pan over medium heat for 10 minutes. Flip latkes and fry for another 10 minutes until crisp on both sides. Serve warm with Ketchup. 

Hearty Bean soup

2 Canned tomatoes, chopped
3 spring onions, coarsely chopped
10 cloves garlic, coarsely chopped
5 cups Veggie stock
1 can of Garbanzo- Washed well and drained
1 can of Black beans- Washed well and drained        
1/4 cup brown sugar
1/4 cup Chopped Parsley (reserve half for garnish)
1/4 cup Chopped cilantro (reserve half for garnish)
1/4 cup chopped scallions (reserve half for garnish)
2 tsp Cayenne pepper
3 sticks of finely chopped celery
2 carrots finely chopped
1 stock of leeks cleaned and chopped
1 tsp Crushed pepper
1/4 Olive oil
3 Bay leaves, a few sprigs of rosemary
Salt to taste
         
METHOD:
1.  Take a large stock pot, add oil, bay leaves, rosemary and saute Garlic, then celery, leeks, onions, carrots, adding all the herbs, spices & some salt in the same order.
2.  Then add the washed and drained beans, tomatoes and brown sugar.  Saute for a few min.  Then add the Veggie stock
3. Let it simmer for at least 30 min.
4. Check for seasonings.  Remove Bay leaves before serving.  Once done serve with bread.

Raw mango rice:

2  cups Basmati rice(Cook the rice in the rice cooker with 3 & 1/2 cup water, a pinch of salt and a 1/2tsp of oil. Cool and keep it aside)
1/2 cup Chopped raw mango (your desired size)
1  cup grated coconut
1/2 tsp Mustard seeds
1/2 tsp Cumin
½  tsp Asafoetida or Hing
1/4 tsp Turmeric
4  Red chillis, broken
1/2 tsp- Channa dal
1/2 tsp-Urud dal each of split black gram and split bengal gram (optional)
1  tblsp- Raw peanuts(optional)
3 Curry leaves
2  tblsp Olive oil
salt to taste

Method:
1.Cook the rice as per instructions and keep it aside to cool.
2. Take a saute pan, heat some Oil on medium and add Mustard seeds, once it starts to splutter add Channa and Urud dal, then add the raw peanuts.
3. Fry in med. until the peanut is toasted well then add the curry leaves and broken red chillies and hing.
4. Add some turmeric and the cut raw mangoes with some salt.  Fyr it for a couple of min. until they turn soft.
5.  Add the grated cocount, fry for a couple of min.  Then add the cooked and cooled rice.

Can be had with a cold salad made with English cucumbers, Chat masala and some lemon juice.
 

Maida Dosai (Vegan Savoury Crepe)

3 Cups-All purpose flour
4-Green Chilly minced
1& 1/2 cups-Rice flour
Salt - as per taste
1/2 tsp of Oil per dosa or Crepe
Mustard Seeds - 1 tbsp
1/4 tsp Asafoetida or hing
Curry Leaves -7 (either cut into think strips or whole)
1- Red chili broken
Water to mix into a batter.

Method:

1. Make the batter and let it rest for at least 3 hrs. before making the crepes.  This way the batter will set well.
2. Mix together All purpose flour, rice flour, salt and make a batter with water.
3. Take a small fry pan add 2 tbls.oil and Mustard seeds.  Let is splutter, then add curry leaves, broken Red chilli, chopped green chillis and hing.
4.  Then add it to the batter and mix well.  It should resemble the normal crepe batter.
5. Just pour over a warm crepe pan, add oil and turn it the other side to cook.
6.  Can be had just like that or with Coconut or Peanut chutney.