Easy-Summer Special Recipes That You Won’t Believe Are
Vegan & Gluten Free
Fruit Skewers Summer is the time for seasonal fruits and if you want to treat your kids and family with a new taste (tasty) for fresh fruits then this innovative Fruit skewer recipe is for you.
Ingredients for fruit dip 1 cup raw cashews (Soaked overnight or one hr minimum)- drain water before use 1 ripe banana 3 tablespoons almond milk or soya milk 1 tablespoon lemon juice 1 teaspoon pure vanilla extract
Ingredients For skewers 4-5 Skewers 12-14 grapes pieces 1 small lemon (juice only) 1/4 teaspoon Rock salt 12–14 pineapple chunks 12-14 Apple pieces (same size as pineapple chunks) 12-14 Banana chunks (same size as banana chunks)
Fruit Skewers Method – Skewers Put the fruits on skewers. Mix the lemon juice and salt Brush the lemon juice on fruit skewers. Method – Dip Pulse all ingredients for dip in a blender until smooth & creamy. Chill in refrigerator for an hour or so. Plating You may serve the skewers with the dip on the side OR Dress the skewers with the dip and garnish with a mint leaf to serve.
Chickpea Salad – Gluten Free & Vegan Breakfast Are your looking for nutrition-rich vegan and gluten free breakfast that your child will ask for in Tiffin more often? You got this one right here:
Salad Ingredients 2 cups of Kabuli Chana i.e. white chick peas (*Naturally Chickpea is gluten-free if that adds to your delight). 1/2 cup chopped tomato (cubes). 1 cup chopped cucumber (cubes)- keep the skin if using organic. 3/4 cup chopped spring onion green Himalayan pink salt to taste (This Unrefined Natural Salt with goodness of Himalayas elevates the taste)
Dressing Ingredients 1/2 cup chopped Mint leaves (Pudina) 1/2 cup chopped Green Coriander leaves (Dhania patta) 1/2 tablespoon date palm syrup or unrefined raw sugar
Chickpea Salad – Gluten Free & Vegan Breakfast Are your looking for nutrition-rich vegan and gluten free breakfast that your child will ask for in Tiffin more often? You got this one right here:
Method for preparing the dressing: Combine all the ingredients of dressing and blend them into a smooth puree. Keep in fridge for 30 mins to chill. Soak the Kabuli chana overnight, drain the water and pressure cook them for 15 mins with fresh water and Himalayan pink salt (can use normal or rock salt). Once steam is settled, open & drain chana into a big bowl. Let it rest at room temperature until cool. You can use the water as a soup or keep in fridge and use it in your baking recipes to replace egg
Add the remaining ingredients for the salad in the chana. Mix salad and dressing well Serve it cool garnished with mint leaves.
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