Announcing Vegan Ventures, Round 2

Well, its that time of the year. Are you thinking Halloween or Thanksgiving? Um… I meant November, the National Vegan Month. And that means, its time for yet another Vegan Ventures. For all those who claimed that vegan foods are dull, we showed how varied they can be. This year, I once again invite you all to bring out the best vegan dishes you already know, or have been wanting to give a try, and showcase your talents, by participating in Vegan Ventures, Round 2.

The guidelines are pretty much the same as last year. But let me list ‘em all for easy reference.

The Don’ts

  • Any kind of meat, poultry or seafood
  • Dairy products or by-products (milk, yogurt, cheese, butter, whey, etc)
  • Eggs
  • Honey
  • Gelatin
  • Any other animal products or derivatives

The Do’s

  • Vegetables
  • Greens
  • Fruits
  • Grains
  • Legumes
  • Soy products (tofu, seitan, tempeh, etc)
  • Egg free pasta and noodles
  • Nuts and nut butter
  • Seeds and seed butter
  • Fats with no dairy ingredients (vegan margarine, oil)
  • Non-dairy milk (Almond, rice, soy, etc)
  • Vegan sweeteners (maple syrup, agave nectar, sucanat, brown rice syrup, molasses, Stevia, etc). As before, I am going to allow sugar for its easy availability.

Here are some useful links – Veganism, Vegan cuisine, Meal ideas

To enter the event

  1. Prepare a vegan recipe (keeping the do’s and don’ts in mind) and post about it in your blog between 1st and 30th of Nov ’08. All courses and cuisines are welcome.
  2. Do you want to share ideas on vegan living? Have you tried a new vegan substitute recently? Post the article in your blog during this month.
  3. Please provide a link to this announcement in your post.
  4. Feel free to use the logo.
  5. Send your entries to, with “Vegan Ventures, Round 2” in the subject line, on or before 30th of Nov. Please include the following details in your email.
    • Your name
    • Your blog name
    • Name of the entry
    • URL of your post
    • An optional photo that is 800 pixels wide or 800 pixels long (not both)
  6. If you don’t have a blog, you can still participate by emailing me the recipe, along with the other details mentioned above.
  7. Posts from your archives are acceptable if they are posted again with a link back to this announcement.

So get cooking and send me those inspiring entries. Looking forward to them!

Update: Event roundup here.

JFI - Whole Grains Roundup

Here it is, the long awaited roundup of Jihva For Ingredients – Whole Grains. Before I proceed with the roundup, I wish all the readers A Very Happy Diwali.

Most of you know that I was away while hosting this event. Indira of Mahanandi, the creator of JFI, graciously allowed me to be flexible with the hosting. Thank you, Indira. A big thank you for all the participants for your gorgeous, wholesome submissions, even though I took my own sweet time to respond to your emails :).

The entries are listed below for easy reference. Click this link or the logo below to visit the gallery for a more detailed look.

Entries at a glance


  1. ...and a little bit more… - Wholesome Bread Upma with Anaheim chillies
  2. My Food Blog - Whole Wheat Bread with Za'atar
  3. Krishnaarpanam - Lapsi
  4. eCurry - Vegetable & Fruit Whole Grain Bread
  5. Enjoy Indian Food - Wheat Appe
  6. Everyday Cooking - Cracked Wheat Idli
  7. Health Nut - Whole Grain Blueberry Almond Banana Muffins
  8. Indian Khana - Wheat Halwa
  9. Cooking 4 All Seasons - Bansi Rava Upma ~ Samba Godumai Upma
  10. Ahaar - Cracked Wheat Vegetable Cutlets
  11. Mom's Recipes - Wheat Payasam
  12. Sukanya's Musings - Samba rava uppuma/ Kichadi
  13. Kitchen Chronicles - Instant Bulgur Rava Idli
  14. My Spicy Kitchen - Foccacia
  15. Payt Pooja - Dalia/Broken Wheat Upma
  16. One bite at a time - Wholewheat bread with bran and sesame seeds!
  17. Tasty Curry leaf - Whole Wheat Breakfast Bagels
  18. Dil Se.. - Whole wheat pancakes
  19. Few Minute Wonders - Whole Wheat Pastry Flour Appam
  20. One bite at a time - Carrot Mini muffins
  21. Fun and Food Cafe - Wholegrain Blueberry Pancakes


  1. My Diverse Kitchen - Puttu with Cherupayarukari (Steamed Rice Flour and Coconut with Whole Moong Beans in a Spiced Coconut Gravy)
  2. The Fragrant Kitchen - Veg dum biryani
  3. The Fragrant Kitchen - Sprouted Fenugreek (Methi) Rice
  4. - Brown Rice and Cilantro Savory Crepes
  5. Holy Cow! Recipes From a Vegan Kitchen - Beet-Barley-Brown-Rice Pilaf
  6. Cardamom - Brownrice with Pinto beans
  7. Queen of my kitchen - Adai
  8. Lisa's Kitchen - Brown and Wild Rice with Fried Corn


  1. Kailas Kitchen - Cornmeal Methi Adai
  2. Jugalbandi - Vegan Quiche with Swiss Chard and Corn
  3. Indian Khana - Wholegrain pancakes


  1. Priya's Easy N Tasty Recipes - Oats Halwa
  2. Any one can cook - Nutri Cookies
  3. A Bon Vivant's Chow Chronicles - Banana Wholesome Bread
  4. Samaikalam Vanga - Oats Sandwich
  5. ...and a little bit more… - Oats dosai
  6. Kitchen Chronicles - Nutrition Powered Oats Dosa
  7. Kitchen Chronicles - Power Cereal
  8. Kitchen Kollections - Oats and semolina laddu
  9. Choicest Healthy Recipes for Diabetes and Obesity - Oats uttappam
  10. Kitchen Chronicles - Nutty Oats Bar
  11. Vadani Kaval Gheta - Carrot Pancakes
  12. Paajaka recipes - Oats adai with cauliflower and broccoli
  13. Blushing Basil - Oats Pongal
  14. Annarasa - Chewy Muesli Bars
  15. Tasty Palettes - Vegetable Oats Upma


  1. Priya's Easy N Tasty Recipes - Ragi idli
  2. Culinary Bazaar - Millet Upma/Pilaf
  3. Sindhi Rasoi - Juar jo Dodo
  4. Simple Indian Food - Ragi Oatmeal Soya Dosa
  5. All Thingz Yummy - Sorghum/Jowar/Jonna Murukulu
  6. The Fragrant Kitchen - Raagi Adai / Finger Millet Patty
  7. Seduce Your Taste Buds - Ragi porridge
  8. Enjoy Indian Food - Millet chi usal
  9. Plantain Leaf - Ragi semiya
  10. What's For Lunch, Honey? - Millet Vegetable Cakes
  11. Bhaatukli - Jwari-Nachaniche Thalipeeth
  12. Tasty Palettes - Millet Chickpeas Burger


  1. Kopiaste.. to Greek Hospitality - Quinoa fruit salad
  2. Cook's Hideout - Quinoa Broccoli Curry
  3. A Virtual Vegetarian - Keenwah Khichadi
  4. Tasty Palettes - Quinoa-Millet Salad


  1. The Well-Seasoned Cook - Kasha Varnishkes


The next edition of JFI - Festival Treats, is hosted by Srivalli at Cooking 4 All Seasons.

Back To The Grind

I am back from my long vacation. Though its good to be back, I am thoroughly exhausted from my trip. Jet lag, exhaustion and not to mention, the mounds of laundry waiting to be done, has taken off even the littlest energy left in me.

Peas pulao, cherry tomatoes served with Kashmiri baingan (eggplants and apples) from 660 Curries

Nothing fancy is dished out from my kitchen these days too. Simple, comfort food is all I crave for now.

Many thanks to all whom participated in JFI – Whole Grains. I have received all your entries and will be back with the roundup shortly; after I am done with the laundry and unpacking of suitcases, that is.

Millet – Chickpeas Burger

Pearl Millet, called Cumbu in Tamil. I was lucky to find one this time in India.

Burgers are one of the tastiest ways to incorporate whole grains in our diet. In addition to tasting far better than the rubbery soy patties served at the burger joints, they are nutritionally rich too. Adding a handful of legumes or lentils ensures that the patties hold their shape well. With few shreds of vegetables and a sprinkle of fresh herbs, you have one winning formula for a delicious vegetarian/vegan burger.

I have been wanting to make burgers using millet for a long time now. I have successfully used chickpeas many times in burgers before. This time I sprouted ‘em before pairing with millet. With a little bit of onion, carrot and cilantro for color, and sunflower seeds for crunch, this is one of the best burgers I have had. To my surprise, they held their shape extremely well, froze beautifully and most of all, tasted delicious. I have already made these burgers twice and there are many more to come.

Millet burgers specked with sunflower seeds, served with mint-yogurt.

Millet – Chickpeas Burger
(makes about 11 medium sized patties)


Millet – ¾ cup
Chickpeas – 1 cup, cooked till soft, sprouted if desired
Carrot – 1 cup
Onion – ¼ cup
Sunflower seeds – ½ cup
Red chilli powder – 1 tsp
Garlic – 2 cloves, minced
Cilantro – ¼ cup
Corn flour – 2 to 3 tbsp, dissolved in little water
Oil – to spray on the pan

Hamburger buns – as needed, split and toasted
Onion, tomato, pickles, lettuce and other desired condiments
Yogurt mixed with chopped mint - to spread on the bun


Pressure cook millet with 1½ cups of water for 2 whistles. Or cook the grains over stovetop till soft. Cool, fluff and transfer into a big bowl. In a food processor, grind the cooked chickpeas along with garlic, cilantro and red chilli powder. Add this to the millet bowl. In the same food processor, shred carrot and onion. Add the vegetables along with sunflower seeds into the bowl. Season with salt, pepper and mix everything together. Add corn flour+water mixture to the patty ingredients, one tbsp at a time. Mix thoroughly and try forming a ball. If it holds its shape, proceed to forming patties, else add more of the corn flour mixture.

Take about 1/4 cup of the mixture, form into a patty and cook on a flat pan/griddle sprayed with olive oil. When the patty develop charred spots on both sides, remove and serve with burger buns and condiments.

Millet-Chickpeas burger served with onion, tomato, lettuce and pickles.

Wrap the leftover patties in double foil, put them in a zip top bag and freeze for up to 3 months.

This is my third and final entry to JFI – Whole Grains, which is closing today. As announced earlier, I am on vacation and will post the roundup only during mid-October. Meanwhile you are welcome to send your entries till first week of October, in case you have missed sending 'em by now. Srivalli at Cooking 4 All Seasons is hosting the next edition of JFI, inviting Festival Treats.