Lentil and carrot cakes

The only kind of recipes that are my favourite are the ones allowing for tons of room for customisation. I love how creative you can be with these lentil cakes. They’re bursting with savoury flavours, hearty texture, and oodles of plant based protein. They’re also gluten-free and accidentally vegan.

They work for canapés, burger patties, vegan meatballs or as mains, depending on how large you make them. ⁣

What you will need – (for 12 cakes)
  1. Whole/Split Masoor dal (red lentils) – 1 cup, washed
  2. Carrots – 2 cups, finely chopped
  3. Rolled oats – 1 cup, divided
  4. Onion – 1 medium, chopped
  5. Garlic cloves – 3-4
  6. Cumin seeds – 1 teaspoon
  7. Smoked paprika – 1 teaspoon (Can also use cayenne pepper)
  8. Lemon juice – 1 tablespoon
  9. Salt & pepper to taste
  10. Spinach – 1-1.5 cups, chopped
  11. Olive Oil for brushing
  12. Nuts and seeds of choice – 1/3 cup
    (optional but highly recommended)
    I used a mix of sunflower, hemp, pumpkin and flax
Method –
  1. Rinse lentils thoroughly, till the water runs clear. Add to a pot with 2 cups of water and boil till tender. Do not overcook.
  2. In the meantime, steam carrots for about 15-20 mins. They should be tender but not mushy.
  3. To a food processor, add lentils, steamed carrots, onion, garlic, lemon juice, spices and half cup oats. Reserve the other half for later.
  4. Process in short bursts of a few seconds. Scrape down the sides of your bowl and repeat till all ingredients are well incorporated. The mixture should be chunky not doughy.
  5. Transfer to a mixing bowl. Add remaining oats, spinach, nuts and seeds. Mix well.
  6. To make patties, use a large spoon or a 1/4th cup measure to scoop out the mix in the palms of your hand. I made them 1 inch thick and about 3 inches wide. But you can roll them bigger or smaller or even make balls.
    (Use slightly wet hands to prevent the mixture from sticking.)
  7. Lightly brush with oil on both sides and bake in a preheated oven at 200°C for 25-30 minutes. If your patties are smaller or rolling balls, reduce baking time accordingly.

Serving notes :

These can be served as is with a dip or used as burger patties.
To make the dip, combine 2 minced garlic cloves, 2 tablespoons of tahina, finely chopped coriander leaves, 1 tablespoon lemon juice, salt and pepper with just enough water to achieve a creamy consistency.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Homemade Energy Bars

If you’re a snacker like me, it can be really tempting to reach for a packaged sweet or savoury snack for some mid-meal sustenance. We all crave a little something every now and then but it is often the most overlooked part of meal prepping and planning.

Snacks, most often, are packaged in wasteful plastic. The shiny interiors of your favourite snack bar or potato crisps is made my fusing aluminium and plastic together. This extremely thin fusion is hard to recycle because to separate them increases the cost multifold. When landfilled or incinerated, these bags pollute the environment and pose health risks to humans as well as wildlife. Food packaging is also the main source of the plastic pollution, often washes up on shores, clogs the ocean and is expected to exceed the weight of all fish by 2050 if we maintain the current rates.

Energy bars are extremely simple and easy to make at home. It’s no secret that knowing what goes into your food, especially if you cook it yourself, is a good step towards a balanced, healthy diet. And just because you make them at home doesn’t mean you have to miss out on interesting and fun options.

Fill your bellies, not garbage bins. Who’s with me?

What you will need –
  1. Old fashioned/Rolled oats – 3 cups
  2. Roasted almonds – 2 cups (roughly chopped)
  3. Dates – 1 heaping cup (approx 200 gms, use soft and fleshy varieties like medjool or deglet noor)
  4. Honey – 1/2 cup (sub with maple syrup/liquid jaggery to keep it vegan)
  5. Peanut butter – 1/2 cup (creamy, unsweetened)
  6. Salt – a generous pinch
  7. Seeds of choice – 6 teaspoons (optional)
  8. Dried fruit of choice – 2 tablespoons (optional)

Ideas for customisation –

Chocolate chips, vanilla, cinnamon, coffee, apple sauce, any kind of seeds, any kind of dried fruit- raisins, cranberries, apricot, etcetera

Method –
  1. Preheat the oven to 180°C. Add nuts and oats to a baking tray and roast until slightly golden brown, about 15-20 mins.
  2. Add dates to a food processor and process till you’re left with a doughy ball. (This should take only a few seconds).
    Do not add any water to the dates. A syrupy consistency will lead to a not-so-great taste. Ask me how I know.
  3. Add all ingredients except the date paste to a large mixing bowl and stir to combine.
  4. Add date paste to the mixing bowl a little at a time. Use a spatula to break it up and evenly disperse throughout the mix. Repeat till all date paste is added.
  5. Grease a 12×12-inch baking dish (or any flat bottomed dish) with a little oil. Transfer the mix to baking dish and roughly flatten with a spatula or the back of a spoon.
  6. Press down to make it uniformly flat. I like to use a sheet parchment paper and a flat bottomed bowl to really pack the bars, cause nobody likes a crumbly, fall apart energy bar.
  7. Pop the dish in the fridge to firm up for 30-45 minutes.
  8. Remove dish from the fridge and chop into 12 even bars.

Storage notes :

Put a parchment paper under each bar (yes, reuse the sheet you used before by cutting it into smaller pieces), stack the bars in an airtight container and store in the fridge for up to 5 days or in the freezer for up to a month. (But seriously, they’ll be devoured way before that)

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Savoury Crêpes

Though my favourite type of delicate crêpe is piled high with fresh fruit, they are not just for sweet indulgences. They can be filled with the cheesiest and meatiest concoctions of your choice.

The great thing about these crêpes is that you can just throw all of the ingredients into a blender to quickly whip up the batter. I hope you give these oat crêpes a try and enjoy them as much as I do!

What you will need –
  1. Rolled/Old fashioned Oats – 1 cup
  2. Sorghum (jowar) flour – 1/2 cup
    (sub with sweet rice flour for gluten-free and whole wheat/maida for gluten full options)
  3. Light olive oil – 3 tablespoons, plus more for the pan
  4. Large egg or Flaxseed egg – 1
    (For vegan egg, mix 1 tablespoon flaxseed powder mixed with 2.5 tablespoons water)
  5. Milk of choice – 1 1/4 to 1 1/2 cup, start with lesser amount and add more as needed
  6. Salt – 1/4 teaspoon or to taste

For sweet crêpes add 2 tablespoons of sugar, honey or maple syrup and reduce the salt to just a pinch.

Ideas for filling –

  • Savoury – Sautéed mushrooms, wilted spinach, grated cheddar, goat cheese, eggs, ham, bacon, shrimp, bean sprouts, tomato, basil, kale, etcetera.
  • Sweet – sugar and lime, banana and chocolate, strawberries and chocolate, pumpkin, apple cinnamon, cream cheese and berries, caramel, etcetera.
Method –
  1. Place the oats, sorghum flour, oil, egg, salt and 1 1/4 cup milk (and sweetener if you’re making sweet crepes) into the blender jar and blend until creamy. Batter should be runny unlike pancake batter. Add more milk if needed.
  2. Cover and let the batter chill in the fridge while you prep other ingredients.
  3. Heat a 9-inch non-stick skillet over medium heat. Once your pan is hot enough to make water droplets “dance” across the surface, lightly grease it with oil and pour 1/3 or 1/4 cup batter.
  4. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan in a circular motion while pouring so that the batter covers the pan thinly and evenly. Pour off any excess batter. Try not to leave any holes.
    (After the first few crêpes you will know exactly how much batter your pan will hold)
  5. Cook on medium-high heat until the edges turn brown, about 40 seconds to 1 minute and then carefully flip using a small spatula.
    The second side will not be as evenly browned as the first side.
    (If they break while flipping, they’re either too thin or need to cook a little bit longer.)
  6. Remove crêpe to a cooling rack and continue making them with remaining batter, adjusting the heat as needed. This recipe makes about 6-9 crêpes, depending on how large you make them.

To make the savoury version as shown in the picture above –

Prepare the following items while crêpe batter chills in the fridge:

  • Wilt spinach with a little garlic and olive oil in a pan.
  • Sautée mushrooms with salt, pepper and paprika
  • Grate cheese of your choice
  • Break an egg in a small bowl

Pour crêpe batter in a pan and follow instructions as above. After flipping, quickly add all the filling as desired and carefully drop the egg in the centre. Fold the edges to make a parcel. Lower the heat and let the egg cook for 1-2 mins. Remove and serve immediately.

Storage notes :

Let each crêpe cool to avoid sticking, place in a container and store in the fridge. Crêpes can be refrigerated for up to 2 days or frozen for several weeks. Reheat uncovered in a low oven (120°C) for 15 minutes or until warm. Fill with your favourite filling.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Vegan Chocolate chip muffins

Baking is my therapeutic answer to all boredom and anxiety related troubles. If this lockdown is making your kids restless, this is a great activity to get them involved in. This simple recipe requires only a few ingredients and is ready in under 30 mins.

These are made with oat flour and are gluten-free. Peanut butter is the only fat in this recipe and is easily replaceable with coconut or sunflower oil. These delicious muffins are great for breakfast or for an afternoon snack.

What you will need –
  1. Ripe bananas – 3 (or 4 if they’re small)
  2. Vegan egg (1 tbsp flaxseed powder mixed with 2.5 tbsp water)
  3. Coconut/brown sugar – 1/2 cup 
  4. Peanut butter – 1/2 cup
  5. Plant milk (almond or oat) – 1/4 cup
  6. Vanilla extract – 1 tsp 
  7. Oat flour – 1 3/4 cups
  8. Baking soda – 1 tsp 
  9. Baking powder – 1 tsp 
  10. Salt – 1/4 tsp 
  11. 1 cup dark/semi-sweet chocolate chips
Method –
  • Preheat the oven to 180°C.
  • Make vegan egg by mixing ground flaxseed and water. Set aside to thicken for 5 mins.
  • Meanwhile, mash bananas in a large bowl.
  • Add peanut butter, flax-egg, sugar, plant milk and vanilla extract. Whisk to combine.
  • Sieve oat flour, salt, baking powder and baking soda into a large bowl.
  • Add dry ingredients to the bowl of wet ingredients a little at a time. Whisk till fully incorporated.
  • Fold in the chocolate chips. (or try dried cranberries/raisins/fresh blueberries for a fun variation)
  • Lightly grease 12 muffin cups, divide and add batter to each and bake at 180°C for 25 minutes or till a toothpick inserted in the middle comes out clean.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Dark chocolate dessert hummus

Dessert Hummus, just like the original, is easy to make in the food processor, rich, silky smooth, and tantalisingly dunk-able. It’s a satiating sweet snack made with whole foods, filled with protein and fibre.⁣ Especially easy and simple to whip up when entertaining a large crowd. ⠀

What you will need –
  1. Cooked chickpeas – 1 1/2 cups (drained)
  2. Tahini – 1/4 cup (try peanut butter for a fun variation)
  3. Honey or maple syrup – 1/4 cup 
  4. Cocoa powder – 1/2 cup  (unsweetened)
  5. Vanilla extract – 1 tsp
  6. Salt – 1/4 tsp
  7. Chickpea water – 2-4 tbsp (can also use plain water)
Method –
  • Add chickpeas, tahini, honey or maple syrup, cocoa powder, vanilla, salt and 2 tbsp water to a food processor.
  • Blitz to make a paste. Be sure to scrape down the sides of your container to achieve a uniform creamy consistency. Add extra water if required.
  • Taste and adjust the sweetness to your liking.
  • Serve alongside fresh or dried fruit, cheese, homemade crackers or bread.

Store in an airtight container refrigerated for 7 to 10 days.


If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Baked Falafels

Looking for a straightforward, easy to execute recipe for falafels?

This 7 ingredient, no-deep-frying, flavoursome recipe is just what you might be looking for.

These savoury, garlicky, crusty on the outside, tender on the inside baked falafels are simple and extremely satisfying.

What you will need –
  1. Boiled/canned Chickpeas – 425-450 gms (drained)
  2. Fresh Coriander – 1/2 cup (Chopped)
  3. Cumin powder – 1 tsp
  4. Garlic – 3-4 cloves
  5. Lemon juice – 2 tbsp
  6. Oat flour – 3-4 tbsp
  7. Salt and Pepper
  8. Olive oil for brushing/pan frying
Toppings, accompaniments and sauces (optional)
  • Hummus
  • Yogurt & tahina dip
  • Tomato
  • Pickled vegetables – beetroot, carrots, onions
  • Lettuce, spinach or other leafy greens of your choice
  • Whole wheat Pita or chapatis 
Method –
  • Add coriander, garlic, lemon juice, cumin, and a generous pinch of salt and pepper to a food processor and mix to combine.
  • Add chickpeas and pulse to incorporate but leave it slightly chunky. Texture is key.
  • Transfer to a mixing bowl and add oat flour to make a loose, soft dough.
  • Taste and adjust seasoning if required.
  • Divide the dough to form 10-12 equal sized patties, about 1 inch thick.
    (Roll into balls using wet hands and then flatten to make coins.)
  • Place on a foil-lined baking sheet and put in the freezer for 15 minutes to firm up.
  • Preheat oven to 180 °C. Brush with olive oil and bake patties for a total of 30-40 minutes, flipping once after 15 mins.
    (You can also pan fry these patties for 5-6 mins or till golden brown on each side using 2tbsp of olive oil. )
  • Serve warm wrapped in a pita or chapatis and desired sauces / toppings. You can also serve them with a salad and use yogurt-tahina sauce as dressing.
Storage notes :

These patties can be stored in the fridge in an airtight container for about 4 days and frozen for up to a month.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Creamy, smooth and easy hummus

Making exceptional hummus at home is one of those pleasures with a high payoff that is so worth fitting into your regular cooking program.

Chickpeas are nutrient dense, providing protein, dietary fibre, folate, amino acids and a few minerals. It’s definitely worth consuming often and homemade hummus can be kept refrigerated for up to a week.

This is a Hummus bi Tahina, otherwise known as the “classic” flavour recipe. I urge you to think of this as a blank canvas and experiment. Add any ingredient of your choice to make variations of this recipe.

Some ideas to get you going :
Pesto, beetroot, avocado, sweet potato, roasted red peppers, pumpkin, mint, sundried tomatoes.

If you don’t have chickpeas on hand, you can easily substitute them with white, fava or black beans. You can also use jackfruit seeds to make hummus.

Hummus bi tahina
What you will need?
  1. Boiled/canned chickpeas – 2 cups (drained)
  2. Lemon juice – 1 tbsp
  3. Tahina – 1tbsp (optional)
  4. Extra Virgin Olive Oil – 2 tbsp
  5. Fresh coriander – few sprigs (about 1/4 cup chopped)
  6. Garlic – 2 large cloves
  7. Cumin Powder – 3/4 tsp
  8. Salt
  9. Chickpea water – 5-6 tbsp (to thin down the hummus if needed)
Method –
  • Add all ingredients to a food processor. Process until smooth and creamy. If needed, add additional water to achieve the right consistency.
  • Serve with fresh vegetable sticks, crackers or pita. This also goes really well with baked falafels.

Store covered in the refrigerator for up to a week.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Fully customisable home made granola

We’re all prone to stressful, rushed mornings and in the midst of all the madness, breakfast often gets neglected or perhaps skipped altogether. I find the idea of starting my day on a savoury note rather unsavoury. I simply can’t resist the siren song of sugar in the mornings (strictly natural unrefined sugar). The easiest way to not skip breakfast is to make it ahead of time.

Quick oats or instant oats are old-fashioned oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes and have a mild flavour. The soft, mushy texture has an uncanny baby-puke like mouthfeel that I just can’t get past.

Steel-cut oats are most closely related to the original, unprocessed oat groat. They’re made by chopping oat groats into tiny pieces using large steel blades. They have a coarser, chewier texture and nuttier flavour than rolled or quick oats. But they also take longer to prepare, with average cooking times varying 20–40 minutes.

I bulk buy steel cut oats and make a large batch of this super easy “Clear out the pantry” Granola. Its sweetened with honey, gets the crispness from peanut butter and is completely customisable. With just 10 mins of active involvement and 30 mins of the oven doing its thing, the granola ready to eat and lasts about 3 weeks.

Compare that to 10 mins on average per day for a month and quick oats don’t seem so quick anymore, do they? Healthy eating doesn’t have to be expensive or time consuming. Better food choices are always out there. We just need to look for them.

What you will need?
  1. Rolled oats – 1 1/2 cups
  2. Steel-cut oats – 1 1/2 cups
  3. Flax seeds – 1/4 cup
  4. Pumpkin seeds – 1/4 cup
  5. Chia seeds – 1/4 cup
  6. Sunflower seeds – 1/4 cup
  7. Almonds, chopped – 1 cup
  8. Peanut butter – 1/2 cup
  9. Honey – 1/2 cup
  10. Cranberries or any other dried fruit – as desired
Method –
  • Add oats, chopped almonds, nuts and seeds to a large bowl. Set aside
  • Mix honey and peanut butter to make a smooth, runny paste. (Add a little water if needed)
  • Add the honey-peanut butter mix to the bowl of oats and nuts. Stir well to combine.
  • Transfer mix to a lined baking tray and bake in a preheated oven at 180 degree celsius for 30-45 mins (or till the top is slightly browned). Be sure to take the tray out and turn it every 15 mins.
  • Let cool and break into chunks. Mix with your choice of dried fruit.
  • To serve, add in some fresh fruit, yogurt, smoothie or good ol’ milk and breakfast is ready in a jiffy.

Stores well in an airtight jar for up to 3 weeks.

For customisation –

You can use rolled oats or steel cut oats or both.
And add whatever nuts and seeds you currently have in your pantry.
Honey can be substituted with maple syrup or liquid jaggery.

Ensure a nut-seed to oat ratio of 2:4
Ensure a wet to dry ingredient ratio of 1:5


Some of my other favourite homemade granola flavours are dark chocolate and espresso, rose, lavender, cinnamon and chocolate-coconut.


If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!