Coming to the second day of vegetarian grilling, I am here with a delicious yet easy breezy recipe. The one thing I love being in paleo is paneer. It is one of the ingredient I have to eat daily and it is nearly five months since I started eating paneer for my dinner. And I still like it so much. It is one of the ingredients which takes care of my protein macros and so I can’t take it off my diet. But when there are so many recipes with paneer, why worry? I love baking paneer, but hubby is not such a huge fan. And he eats paneer only thrice a week, only on his vegetarian diet days. So the other four days, it is only me and I try to make different varieties in oven.
For the final week of this month’s BM, my theme is Vegetarian grilling. It is great if you have a grill at home, but for those who doesn’t have it, there is still so many ways you can grill your food. You can either do it on stove top in a grill pan or you can do it in your OTG. I used my OTG for all the dishes this week. The first one is only vegetables. You can use any vegetable you have at hand. I had a pack of mushrooms and some tiny baby eggplants. So I used both of them in this dish. While using oven, it is so easy to make these vegetables. Just mix, spread it on the tray and grill. The only drawback is that it takes nearly 30 – 45 minutes when grilled in oven. But I have so much time at hand and I don’t like standing beside the stove and keep on stirring the veggies.
I know you will be shocked. But after starting my paleo diet, I had to include eggs because I was not getting enough proteins with my pure vegetarian diet. So after a lot of thinking, after a lot of cajoling from hubby, one fine day I started taking eggs in my diet. The first two weeks were so horrible. As you all know I have been making egg free dishes the past seven years and I stopped eating eggs nearly 20 years back. Even though I made cakes with eggs for customers, I never tried eating them. Now I had to eat because I was missing out important nutrients. Now I have come to accept the taste and have been looking for recipes which can successfully mask the odour of eggs. I am better with boiled eggs than omelette. I don’t know why but I couldn’t stand omelettes. But for the boiled eggs, I have started sauteing them in spices and onions so that the taste of onions are overpowering which masks the eggs taste. This is one more recipe which tastes like fried rice with all those Indo Chinese flavours again masking the smell of eggs. I really feel so bad for this sensitiveness.
Do you remember my paleo ven pongal post? If you have not read it yet, do take a look by clicking on it. It was a weekend meal I prepared for hubby. Along with the ven pongal, I also made some paleo curd rice which was also with cauliflower. Before you ask me whether rice is allowed in paleo, no it is not and this is not the normal carb loaded rice. This is actually made with cauliflower minced to look like rice and it tastes so much like rice too. I have experimented a lot of recipes with cauliflower rice and I should say everything turned out great. And I felt so bad when the cauliflower season ended. But one day I was fortunate enough to see cauliflower in the farmer’s market and I bought two immediately. With those cauliflowers, I made this delicious spread.
Today’s lunch was awesome. After starting with my paleo diet, I have been missing some dishes and one among them is ven pongal. Here is my attempt at making ven pongal into a paleo dish with cauliflower rice. Cauliflower is a great boon for all those are avoiding rice in their diet. Either grate it or process it in food processor and you will get it in the consistency of rice. You can then cook it in microwave or steam cook it to get the rice like texture. And this rice can be had with any gravy of your choice or can be made into any favourite dish.
Coming to the third day of toasts, I have one more recipe for paleo dieters. The popular peanut butter cannot be consumed in paleo diet as peanuts are non paleo ingredient. But as almonds is a really good alternative, I made this spread using almonds. Usually nuts have a lot of oil in them and so if making flour out of them, you need to be very careful. Otherwise you will end up with an oily mess. But the same oily mess can be made into beautiful butter with the addition of a few more ingredients. Commercially available nut butters have sweeteners in them, but I am doing it sugar free as sugar in any form is a great no no in paleo. To make it to spreadable consistency, usually refined oil is added but being a paleo recipe, I have added coconut oil which gave a really good aroma to the almond butter. The amount of oil added depends upon how spreadable you need your butter to be. Processed almonds are used in the recipe. We are not supposed to consume almonds as it is. You need to soak them for 12 hours, wash and dry and then use in any recipe. Even almond flour is made with processed almonds.
For the second day of toasts, I made one for us. As Sruti was sick after all the travelling, I couldn’t make her any bread recipes. So I made a paleo recipe so that myself and hubby could taste it. I had bookmarked an almond flour bread recipe from Headbanger’s Kitchen long back, but didn’t get an opportunity to try it. And this theme was the perfect occasion to try. To the batter I also added some Italian seasoning to make it more flavourful. This recipe has an egg in it so if you are following veg paleo diet, please excuse me. As I wanted to add more protein to my diet, I have started consuming eggs in different forms.