Whip Up These Healthy Vegan Recipes While You Welcome The Fall Season

With weather changing from monsoon to fall, our food cravings are also changing. It’s always hard to say goodbye to summer. All those long days, fruity cocktailsand backyard cookouts will be sorely missed. But then we remember what fall brings and we realize that the end of summer means the beginning of our favourite season of the year. Try making these easy vegan food recipessuggested by chef Swasti Aggarwal, Food Strategist at Foodhall India, which includes something for everyone if you read on, treat your guests to these amazing creations:

Chocolate Avocado Chia Pudding

Image courtesy: foodhall

Indulge in a vegan dessert that is delicious and guiltfree.

Ingredients:

• Avocados, very ripe 2
• Organic honey (or maple syrup) ; 1/3 cup
• Cocoa powder 1/3 cup
• Extra virgin coconut oil 3 tbsp
• Vanilla extract 1 tsp
• Chia seeds 1/2 teaspoon

Method:

• Combine all ingredients other than the chia seeds in a blender and blend until smooth.
• Divide pudding among ramekins or cups and mix in the chia and refrigerate for at least a couple pf hours.
• Sprinkle with chopped almonds and walnuts before serving.

Matcha Smoothie

Image courtesy: foodhall

This smoothie is dairy free, sugar free and vegan

Ingredients:

• Coconut, fresh, grated 2 tsp
• Banana, medium 1 , ripe
• Coconut yogurt 4 tbsp
• Almond milk 1 cup
• Dates, chopped 2 tbsp
• Matcha green Tea 2 tsp

Method:

• Freeze 1 sliced banana overnight and blend it with almond milk and seedless dates in a blender.
• Add the remaining ingredients to the blender, pulse on high and serve immidietely!
• Your super healthy vegan breakfast is ready

Wasabi Potato Croquette with Japanese Mayo

Image courtesy: foodhall

Ingredients:

• Boiled potato, mashed 1 cup
• Eggs 1 for filling and 1 for coating
• Shredded mozzarella cheese 1/2 cup
• Wasabi powder 1 tbsp
• Refined purpose flour 1/4 cup
• Bread crumbs 1/4 cup
• Extra-virgin olive oil 2 tbsp
• Fresh parsley, minced 1 tbsp
• Onion, finely chopped 1 tsp
• Garlic, minced 1/2 tsp
• Salt & crushed pepper to taste
• Spicy Japanese Mayo to serve

Method:

• In a bowl, mix mashed potatoes, 1 egg, cheese, parsley, onion powder, garlic powder, wasabi powder, salt and pepper and stir to combine.
• Scoop out 2 tablespoons of mixture at a time and roll into oblong shape. Place on baking sheet.

For coating:

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• One with flour, one with beaten egg and one with bread crumbs.
• Roll each croquette in flour, dip in egg and roll in breadcrumbs. Set aside on baking sheet.
• Panfry croquettes in olive oil in small batches over medium-high heat for 3-5 minutes, turning often, until lightly browned.
• Return croquettes to baking sheet.
• Bake 10-15 minutes or until exterior is crisp.
• Transfer to serving platter with spicy Japanese mayo