Quinoa-Oats crusted pizza with guacamole- edamame hummus topped with simple veggies!

I am calling it as a leftover pizza. For the dough I used Savory Coconutty Quinoa  that I cooked a day before, the spread was minty guacamole-edamame hummus and the toppings are any veggies of your choice. I used tomatoes, onions and green peppers.

I added about 3/4th cup of oats to coconutty quinoa and just grinded the everything before spreading it for the base. Add more oats if you feel the batter is still on the loose side. Also I added some more spices like garlic, garam masala and some more salt to taste.

Here is how the whole thing looked. A little more browned than I expected

This recipe is totally inspired from my lovely friend's blog.....Richa.. she writes at VeganRicha. For the whole month of October, she is super busy in making different types of pizzas crusts and spreads and toppings. Check her blog out. It's awesome. Some of my favs are -

• Chipotle Mac and Cheese Pizza with Kamut Wheat Cashew Crust. vegan recipe
• Tempeh Tikka Masala on Glutenfree Oat Rice Focaccia style Crust Pizza. gluten-free vegan recipe
• Deconstructed Gobi Paratha (Cauliflower Crust) Pizza with Cucumber and Yogurt Raita. vegan glutenfree grainfree recipe

• Thanks Richa for sharing all the great pizza recipes! You always inspire me to cook more and more and more..:)

DS loved it so much that only half of the whole left for me and DH..:)

Minty Guacamole-Edemame Hummus

Skip the garbanzo beans this time and make some delicious flavorful, colorful hummus with avocados, edamame and few springs of mint! Delish!!!
Use it as a dip or just spread it over a toasted whole wheat bread, you can also spread it over pizza or even a burger...really the options are endless.
Here is Sun dried tomato pesto that I posted earlier, which can also be enjoyed like hummus.

I will be posting quinoa+ oats crusted pizza spread with hummus as my next post. Take a peek into it.:)

quinoa+ oats crusted pizza spread with hummus topped with onions, tomatoes and peppers

Here is what you will need to make this hummus-:

• 1 large Avocado
• 1/2 Lemon juice
• 2 tbsp cumin seeds powder
• Springs of cilantro
• Frozen thawed edamame
• 1 small tomato
• 3 tbsp of olive oil
• 3-4 big cloves of garlic
• Few springs of mint
• Salt to taste

Method-:

_Chop the avocado,mash it and add lemon juice, cumin seeds powder, salt to taste. 
_Mix everything well and sprinkle cilantro on top which makes your guacamole. Set aside.
_In to a blender add chopped garlic, edamame, olive oil,  tomato, mint and salt. Blend well.   
  Add water if you need to adjust the consistency.Mine needed about 1/2 cup of water.
_Mix guacamole with this blended mixture of edamame. Taste.
_Adjust the seasoning as per your taste. You can add freshly ground black pepper, just for a 
  kick.
_Ready to be relished!

Pumpkin Puris (Bhoplyache gharge)

Chillier days and darker evenings, nice red, golden leaves, pumpkins everywhere, the ghosts and witches and spiders and bats peeking from every house! Oh..I love it. The fall is here..:)

Pumpkin has to be in your grocery list around this time of the year. It's that time of the year!!
These puris go very well with my Green Tomato Chutney, Matar Kurma or Scrambled tofu cauliflower. If you are looking for some rice to go with it, you can try Masalebhat- spiced rice. These sweet puris and Masalebhat really go very well together in one meal.

These puris are headed to Cuisine Delights Monthly Event- Festive Food and Kid's Delight potluck party

Here is what you will need for these gorgeous puris-:

• 1 cup pumpkin puree either canned or fresh, I made my first batch with fresh and the next one with canned puree. The pictured puris are made from canned puree.
• 1/2 cup jaggery/Gul grated
• 2 cups of whole wheat flour
• 1 tbsp Semolina/ rawa/sooji
• 1/8 tsp nutmeg powder
• 1/2 tbsp Fennel Seeds/ Badishop
• Oil to deep fry the puris- Canola oil/ peanut oil is an excellent choice.

_In a pan mix pumpkin puree and grated Jaggery and turn on the flame.Keep it low and keep stirring the    

  mixture.

_Keeps the mixture stirring until jaggery melts down properly and add nutmeg powder.

_Allow the mixture to cool down.

_After the mixture cools down, add 1/2 a cup of wheat flour and start kneading the dough.

_Add Semolina, fennel seeds and mix everything well.

_Keep adding the rest of the dough until it becomes not to soft and not to stiff. About moderately soft 

  consistency.

_Cover the dough and let it sit for about 15 minutes.

_Divide the dough after 15 minutes into tennis ball size rounds.

_Roll each ball into flat round and deep fry them in hot oil.

_After they cool down, store into air-tight container.

_These puris have a very good shelf life, can be easily stored for about8-10 days. Which means they are 

  great if you are travelling.

Enjoy the colorful fall you all!

Savory Coconutty Quinoa!

Excellent as a one pot meal- full of protein(Quinoa), good fat (coconut milk), vitamins and minerals(veggies)!

• 1/2 cup Quinoa
• 1 cup vegetable broth
• 1/2 cup broccoli- cut into florets
• 1 carrot dices
• 8-10 green beans chopped
• 1 tsp coconut oil
• 1/2 can of coconut milk
• Red chilly flakes- optional if you want more heat
• 2 tsp curry powder
• 2 tsp cumin powder
• Salt to taste

_Add coconut oil into a pan and let it heat. Then Add chopped veggies and toss together.

_Cover the pan and let the veggies cook for a minute or two.

_Wash the quinoa and add to the pan with all the veggies.

_Mix well and add cumin powder and curry powder.

_Now add the coconut milk, cumin powder and curry powder and salt to taste. 

_Mix well and bring everything to a boil. Keep uncovered on medium heat for about 12-15 minutes or until all the liquid gets absorbed.

_Turn the heat off and cover for 5 minutes.

_Fluff up with a fork and serve hot.

Beet-Yogurt Dip- Dairy free, vegan recipe!

This recipe is a vegan version of a traditional Mahrashtrian recipe called Beetachi koshimbir/ Beet Raita.

• 1 medium sized Beet- cooked, peeled and grated.
• 1/2 cup coconut yogurt/ soy yogurt
• 1 tsp cumin powder
• 2 tbsp roasted peanut powder(danyache kut- Dry roast the peanuts, transfer to a blender and blend) 
• Salt to taste
• 1 small Chopped chilly(optional, if you need a little bit of kick)
• A few strands of Cilantro for garnishing

-Mix everything together except Cilantro

-Taste and adjust the ingredients as needed.

-Top it off with cilantro.

- Enjoy with a crusty bread or good old pita chips!