Mother’s Day falls on Sunday, May 11, and what better way to show your appreciation than by feeding her something special? It’s her day off, and if there’s one thing she deserves, it’s a warm plate filled with love, and a whole lot of tasty treats.
Worried about what to cook? Don’t sweat, Chef Nirvaan Thacker, culinary innovator at Blue Tribe, Mumbai, has you covered with his plant-powered creations. “The focus is on quick, wholesome meals that don’t skimp on flavour, perfect for busy home cooks looking to impress on Mother’s Day,” he says.
He adds, “From a hearty Plant-based Chicken Burrito to a crispy Korean Hotdog and a smoky Vegan Roasted Bell Pepper Dip, these three quick recipes are packed with taste and designed to save time, without compromising on nourishment.”
Plant-based Chicken Burrito
| Ingredients | |
| Plant-based chicken nuggets | 1 pack |
| Tortillas | 2 flour |
| Chipotle hot sauce | 3 tbsp |
| Canned black beans | 2 tbsp |
| Boiled golden corn | 2 tbsp |
| Chopped jalapeños | 1 tsp |
| Chopped tomato | 1 tbsp |
| Chopped onion | 1 tbsp |
| Chopped coriander | 2 tbsp |
| Chopped avocado | 1 tbsp |
| Lime juice | 1 tsp |
| Boiled brown rice | 1 cup |
| Parsley | 1 tsp |
| Chopped garlic | 1 tsp |
| Shredded lettuce (iceberg) | ½ cup |
| Grated cheddar cheese | 2 tbsp |
- Cook the Blue Tribe Plant-Based Chicken Nuggets as per the package instructions. Toss them in chipotle hot sauce while still hot.
- For the salsa, combine black beans, corn, tomato, jalapeños, coriander, onion, lime juice, and salt. Chill.
- For the rice, saute garlic in olive oil, add brown rice, and steam on low for 2–3 minutes. Finish with parsley, salt, and pepper.
- Warm tortillas on a skillet, don’t over-crisp.
- Assemble by layering rice, lettuce, chipotle nuggets, cheese, and salsa onto a tortilla.
- Fold in the sides and roll to form a burrito. Serve as-is or crisp it lightly in a pan.
Korean Hotdog
| Ingredients | |
| Plant-based sausages | 6–7 |
| Chia egg (1 tbsp chia seeds + 2.5 tbsp water) | 1 |
| All-purpose flour | 1 cup + 2 tbsp |
| Brown sugar | 2 tbsp |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Plant milk | 1 cup |
| Vegan cheese blocks (cubed) | |
| Breadcrumbs | |
| Sriracha sauce and mustard | |
| Greens | for garnish |
- Make the chia egg by mixing chia seeds with water; let sit.
- In a bowl, combine flour, brown sugar, baking powder, and salt. Whisk.
- Add plant milk and chia egg to the mix. Whisk and set aside for 30 mins.
- Soak skewers in water. Cook and slice the plant-based sausages into thirds.
- Skewer sausage and cheese alternately. Dip into batter, roll in breadcrumbs, and deep-fry until golden.
- Garnish with sauces and greens. Serve hot!
| Ingredients | |
| Large red bell pepper | 1 |
| Vegan cheddar cheese | ¼ cup |
| Salt | To taste |
| Paprika powder | 1 tsp |
| Cashews | ⅓ cup |
| Plant milk | 2–3 tbsp |
- Soak cashews in hot water to soften. Roast the bell pepper directly over a flame until charred.
- Peel the skin and add to a blender with all other ingredients.
- Blend until smooth and creamy.
- Pro tip: If too thin, add oats 1 tbsp at a time and blend until thickened.
- Serve with: Plant-Based Chicken Nuggets or fresh veggies.
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