Deliciously vegan

If you think being vegan means depriving yourself of all the delectable delights that you love, you are going to be pleasantly surprised. Priti Salian presents some finger-licking vegan recipes that ensure that veganism doesn't spell sacrifice

All these recipes are created by vegan Rithika Ramesh, Creative Producer and Chief Assistant Director of the just released flick ‘Kachcha Limboo’.

Masala chaas

This chaas is made from peanut milk set with rejuvelac. You can use normal curd for setting if you are not a strict vegan.

For the rejuvelac

Ingredients
1/3 cup wheat grains
2/3 cup water

Method
Fill the wheat grains in a bottle and cover them with water. Cover the mouth of the bottle with a muslin cloth and keep it in a closed place like a cupboard for about 12 hours, after which bubbles will appear on shaking the bottle. Water changes into a milky liquid called rejuvelac which can be kept refrigerated for 10 days.

For the peanut milk

Ingredients
1 cup raw peanuts, soaked in water with the skin for about six to eight hours

Method
1. Blend the peanuts to a smooth paste with half cup water. Put them through a sieve and squeeze out the first milk. The same process can be repeated two more times with some more water. The milk should be slightly thick and will have a strong ‘peanutty’ taste.

2. Heat this milk, stirring all the time. Don’t boil it. As soon as it shows signs of boiling, take it off the heat.

3. Once it is lukewarm, add 3 teaspoons of rejuvelac for every cup of milk. Stir well and let it set for 12 hours. The first time you make it, you may get a slightly runny curd on top and water below, as the fat separates from the peanut to form curd. Since this is going to be used for chaas, there’s reason to worry.

For the masala chaas

Ingredients
cup peanut curd
1 ½ cups water
A handful of curry leaves
2 green chillies
Black Salt
A pinch of asafoetida
Method
1. Put the curry leaves and chilli in a blender with a little bit of water. Blend until ground well.

2. Add this and the rest of the ingredients to the peanut curd and add more water. Let it refrigerate for 2 hours before serving.

Vegan chilli
Chilli, a Mexican specialty, is made with minced meat and beans in a red sauce. This is our vegan version!

Ingredients
1 tsp olive oil
2 cups tomato puree
1 onion, chopped fine
2 cloves of garlic
1 stick of celery, chopped fine
1 tsp oregano
½ cup cooked red kidney beans (or a mix of beans)
¼ tsp cinnamon powder
1 tsp red chilli powder
½ cup soya granules soaked in water and drained
Salt

Method
1. Heat oil and add the garlic, onions, celery, and oregano to it.

2. Once the onions are almost reddish, add the tomato puree, beans, cinnamon, chilli powder, and salt. Simmer for 10 minutes with soy granules.

3. Serve hot with rice or cornbread.

Light Vegan Lemon Mousse

Ingredients
2 cups coconut milk
3/4 cup sugar
1 cup water
¼ cup tapioca flour (rice or sago flour will also do)
½ cup agar flakes (China grass)
Juice of 3 lemons
¼ tsp vanilla extract
¼ tsp nutmeg powder
A pinch of salt
A pinch of turmeric for colour

Method
1. Bring one cup coconut milk to a boil with the agar flakes. Dissolve the flakes by stirring. Add ½ cup water and sugar and bring to a boil.

2. Mix tapioca flour in ½ cup water and stir. Let it stand for two minutes till it becomes thick and gooey.

3. Add this to the mixture on the stove along with the rest of the coconut milk, lemon juice, vanilla extract, nutmeg powder, turmeric, and salt. Add more sugar if needed. Boil, take off the stove and transfer it to the serving container.

4. Let it cool till set. Refrigerate before serving.