By N. Lothungbeni Humtsoe

November 01, 2022 (IANSlife) Every year on November 1st, World Vegan Day is commemorated to celebrate and promote veganism around the world. The goal of World Vegan Day is to raise awareness about animal exploitation. Veganism has grown in popularity among individuals since its start in 1994. Eating plant-based foods has been linked to a variety of health benefits, including weight loss, lower blood sugar levels, a lower risk of cancer, and so on. Focus on your health on World Vegan Day by trying this nutritious vegan cuisine from Chef Nishantha Paranavithanage of Baglioni Resort Maldives.

VEGAN CAESAR

Pure vegan salad contains of Avocado, cashew nuts, walnut, rice paper crisp, chopped chives, and olive oil with cider vinegar.

Ingredients                                                                                                   

• Baby romaine (cut into thicker strips) 80 gms 
• Rice paper sheet 05 gms 
• Toasted walnut 05 gms 
• Chopped Chives 02 gms 
• Avocado Dressing 60 ml 

For the Dressing

• Pitted avocado 60 gms 
• Water 125 ml 
• Raw cashew nuts( soaked overnight) 30 gms 
• Lemon juice 30 ml 
• Olive oil 80 ml 
• Cider vinegar 03 tsp 
• 02 cloves Garlic
• To taste add salt and Cracked black pepper

Method

• Blend the Avocado, cashew nuts, and garlic in water, and add cider vinegar and olive oil. Season with salt, pepper, and lemon juice. Store in the fridge until use.
• Mix the strips of romaine in the dressing and place them in a deep bowl. Garnish with rice crackers, chives, and toasted walnut

 

 

TROUPE OF QUINOA

Black, white and red quinoa tossed avocado, chickpea, baby spinach and kale and dressed with Grape seed oil dressing

Ingredients

• Tri color Quinoa( soaked) 60 gms 
• Water 120 ml 
• Chickpea( Boiled) 30 gms 
• Pomegranate 20 gms 
• Avocado 40 gms 
• Baby Spinach 10 gms 
• Kale 10 gms 
• Grapeseed dressing 60 ml 
• To taste add sea salt and cracked pepper
• 01 sheet of the rice paper roll ( Garnish)

Grape seed oil dressing

• Grapeseed oil 60 ml 
• Lemon juice10 ml 
• To taste add sea salt fine
• 01 stem Fresh Tarragon leaves

Method

• Rinse the quinoa under running water and boil for 10 -15 minutes. Place in the fridge for cooling.
• Toss with chickpea, pomegranate, baby spinach and kale, add diced avocado and toss over the grape seed dressing. Adjust the seasoning.
• Serve over crispy rice paper bowl
• Grape seed dressing
• Mix the lemon juice and the oil in a bowl, add lemon juice and season with salt and pepper

 

 

 

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N. Lothungbeni Humtsoe can be contacted at lothungbeni.h@ians.in