Indian Roti House

You know when you finally try a little hole in the wall restaurant you’ve been meaning to try for a while and it’s like, totally awesome? You know what I mean. The kind of place where once you try it, you say to yourself “Why didn’t I eat here sooner?! I could have been eating this on a regular basis!”

That’s this place for me.

Forkful of Mixed Vegetable Roti - Indian Roti House | thelittleredspoon.com

Back in London, we had a cute little vegetarian/vegan Asian restaurant across the street from us that was the perfect place for dinner on nights where we didn’t want to cook, didn’t want to go out and didn’t really want to pay too much for delivery. We’d just call them with our order, wait 20 minutes, pick it up and $20 later we’re back in our living room eating tasty food in our sweatpants.

Of course since moving to Toronto we’ve been on the hunt for the same kind of place. Just a quick, easy, cheap pick-up dinner that’s close by.

Mixed Vegetable Roti - Indian Roti House | thelittleredspoon.com
So thank goodness we finally tried Indian Roti House on Queens Quay West.

Quick? I picked it up when the online 30-minute timer told me it was ready. I bet it was probably even ready before then.

Easy? I ordered online in like, two seconds.

Cheap? My vegan mixed-vegetable roti was $8.95 You can’t beat that, it was enough for dinner and lunch the next day (and a snack too, cause I’m kind of a small eater)

Taste good? Uhhhh, YEAH. Yes it did. We’ll be ordering from them again for sure. We both ordered our rotis mild and it turned out to be the perfect level of spiciness. Really enjoyable and flavourful without too much heat. I savoured every single bite and thought it tasted even better the next day.

I’m going to have dreams about this roti until the next time I eat it again. Luckily it’s not hard for me to get my hands on some..

Samosas - Indian Roti House | thelittleredspoon.com

Looks so messy but tastes so good…

I tried the mixed vegetable vegan roti and Mr. Spoon tried the butter chicken roti and we split some samosas. Sooo good.

Check this place out the next time you have a craving for Indian food, or just want a quick, tasty dinner on the cheap. It’ll hit the spot for sure.

Indian Roti House Menu, Reviews, Photos, Location and Info - Zomato

Vegan Quinoa Mac and Cheese

Okay I admit it – I’m a Gardein-a-holic… No shame. Any kind of stuffed, tasty vegan “turkey” breast is going to get a thumbs up from me.

These “Crispy Pocket Meals” by Gardein are so easy to add to a meal and actually taste good. Pop them in the toaster oven, whip up a side dish or two and you’re good to go.

Easter Sunday Turkey Breast

Fake meat might not be the healthiest thing you could have for dinner but it’s definitely one of the easiest. Gardein makes really approachable fake meats that taste really good (even my carnivore boyfriend approves). This is the kind of thing you could bring to a family gathering (of non-vegans) and nobody would really bat an eye. Sure, they’ll probably ask you if it tastes like cardboard (it doesn’t) but they’ll get it. It’s a piece of turkey just like the one they’re eating. Only you feel happy that no turkeys were harmed in the making of your dinner.

So this is what I whipped up for a dinner for one this long weekend. I was craving a nice big salad and some “cheesey” quinoa mac and cheese so that is exactly what I had, along with a “turkey” breast stuffed with kale, barley and sun dried tomatoes. And of course a glass of Chardonnay could never go amiss.

Easter Sunday Dinner

For the quinoa “mac and cheese” I used NONA cheesy-style sauce with Daiya shreds on top. I added frozen corn and diced tomato because I was in the mood for some extra veggies. It turned out pretty good!

This was my first time trying the NONA cheesy-style sauce and I liked it. I’ll have to buy more and try it in a couple of different recipes. The “cheese” is made with raw cashews. Does it taste EXACTLY the same? No, but I can tell you it’s still really good. In fact, since starting to go vegan I’ve been surprised at how little I miss cheese. I was a die-hard cheesivore and as far as I was concerned you’d have to snatch my brie (or my chevre, or aged gouda or stilton…) out of my cold, dead fingers before I’d give it up. But once I started listening to that little voice in my heart saying “I know you can do better, I know you can go totally vegan”, I was amazed to find that it wasn’t that hard to give up after all. And learning more about the dairy industry and factory farming will really help curb those cravings. (Yep, this one should about do the trick… Be warned that the link contains some graphic content, but if you can’t stomach a 5 minute youtube video maybe you shouldn’t be stomaching the industry..)

Gardein Crispy Pocket Meal Inside | thelittleredspoon.com

I’m ready for my close-up…

Check out Gardein’s Crispy Pocket Meals some time and let me know what you think. I found these at Whole Foods but Gardein products are available at a lot of different grocery stores and online (from retailers like V Word Market )

Gardein Crispy Pocket Meal | thelittleredspoon.com

Here I tried a Crispy Pocket Meal with some pasta smothered in PinchOfYum’s 5 Minute Magic Green Sauce

(Addictive vegan Green Sauce recipe here)

I hope to follow up soon with some more reviews about different delicious, dairy-free cheeses in the near future too, so stay tuned!

 

Vegan Quinoa "Mac and Cheese"
Author: 
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 cups vegetable broth or water
  • 1 cup quinoa
  • 1 250 mL jar NONA cheesy style sauce
  • handful Daiya mozzarella style shreds
  • ¼ cup fresh diced tomatoes (optional)
  • ¼ cup frozen corn kernels (optional)
Instructions
  1. Bring veggie broth or water to a boil and add quinoa.
  2. Cover and let simmer 18-20 minutes until all liquid has been absorbed.
  3. Toss in corn and tomato and stir.
  4. Add jar of NONA cheesy style sauce, stir, let sit on low heat 5 minutes.
  5. If desired, top with Daiya cheese shreds and let melt (or broil in oven or toaster oven).

 

Chickpea and Cannellini Hummus

White Bean Hummus | thelittleredspoon.com

Hummus – is there a vegan out there that doesn’t love hummus? It’s the ultimate snack. Dip bread into it. Dip crispy raw veggies into it. Spread it on a sandwich.
Put it out for a gathering. Bring it to the office as part of your lunch. Have it for a lazy dinner.

Keeping hummus around is a must for me – and this chickpea and cannellini hummus is SO easy and tasty. Whip it together in a couple of minutes and thank me later…

Chickpea and Cannellini Hummus
Author: 
Recipe type: snack
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 can drained and rinsed canned chickpeas
  • 1 can drained and rinsed canned cannellini beans
  • 6 tablespoons fresh lemon juice
  • 4 tablespoons unsalted tahini
  • 4-6 tablespoons extra virgin olive oil
  • 1½ teaspoons sea salt
  • 1 teaspoon minced garlic (I buy pre-minced in a jar)
  • Pinch of ground white pepper
  • Big pinch of cumin powder
  • Small pinch of cayenne pepper
  • Garnish:
  • Extra virgin olive oil
  • Paprika
  • Freshly chopped parsley (if that's your thing)
Instructions
  1. Place all the ingredients in a food processor. Pulse and continue processing until smooth and creamy.
  2. Taste once blended and adjust seasoning as needed. You may need to adjust any or all of the ingredients to your liking. My boyfriend prefers a stronger, savoury-spicy taste, whereas I prefer the clean, simple flavour of salt and lemon juice. Everyone is different so follow your own recipe.
  3. Pour into a serving dish and serve room temperature or chilled.
  4. Cover leftovers in an airtight container for 2-4 days in the fridge.

I love hummus as a way to eat more raw vegetables. The hummus itself is raw, and I dip raw carrots, celery, cucumber and cherry tomatoes in that tasty goodness. But hummus is also a great way to use up leftover pita, naan, crackers, pretzels, baguette, bagel chips or whatever other cheeky carbs you’re craving.

White Bean Hummus with Veggies | thelittleredspoon.com

Try adding buttery cannellini beans and a pinch of cumin to your basic hummus recipe and let me know how you like it!

This entry was posted in Recipe.

Dorito-Flavoured Roasted Chickpeas

Ever tried roasting chickpeas? If you haven’t, you need to go do that right now.

Dorito Chickpeas | thelittleredspoon.com

Salty. Crunchy. Healthy. What more can you want from a snack? I’ve been addicted to roasting chickpeas for years. A can of chickpeas is so cheap, and these are dead easy to make. If you have 99c, a roasting pan and some light-tasting oil and salt, you can make roasted chickpeas. If you also have some nutritional yeast, cumin, paprika, chili powder, onion and garlic powder and cayenne you can make DORITOS-flavoured roasted chickpeas.

Dorito-Flavoured Roasted Chickpeas
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Ingredients
  • 1 can no salt added chickpeas
  • Drizzle of light-tasting oil (such as extra virgin olive oil or grapeseed oil)
  • Big pinch of salt
  • Big pinch of nutritional yeast
  • Big pinch of cumin
  • Little pinch of paprika
  • Little pinch of garlic powder
  • Little pinch of onion powder
  • Little pinch of chili powder
  • Very little pinch of cayenne
Instructions
  1. Preheat oven to 375 F.
  2. Drain the chickpeas in a colander and rinse well. (You can save the liquid called aquafaba from the chickpea can to make vegan meringue later!! This is where using no salt added chickpeas is important.) Dry chickpeas with paper towel.
  3. Spread the chickpeas evenly on a baking sheet.
  4. Drizzle with light tasting oil and shake pan back and forth or use spatula to stir chickpeas to coat.
  5. Sprinkle seasonings over chickpeas and again shake to coat and evenly distribute. You should go with your gut here instead of meticulously measuring out each ingredient. I just grab a pinch of spice straight from the bag or jar and sprinkle over top. Don't overthink it, do what seems right according to your taste. (I really like salt and cumin so I add a lot, you can also tweak the amounts as you like)
  6. Roast chickpeas in a hot oven to your desired level of crunchiness. Even the oven temperature isn't exact in this recipe. Anywhere from 350F to 400F would be fine. Check in on the chickpeas every couple of minutes after the 25-30 minute mark. Occasionally shake or stir the chickpeas and taste as they are cooking to see if they're done to your likeness. I like the chickpeas to be very crunchy so sometimes I bring them right to the edge of burnt (40 mins should do it), but my boyfriend likes them a little softer in the middle so he would say they're done after about 30 minutes.
  7. Serve warm or cool, to increase crunchiness give them a few minutes to cool off and release steam. They can be messy to eat, just like real doritos. (Sometimes I use chopsticks to eat them and keep my fingers clean)

Based off this recipe for Dorito Popcorn.

Dorito Chickpeas | thelittleredspoon.com

I love roasting chickpeas and I love introducing other people to the wonder that is roasted chickpeas. I find they’re the perfect snack for if you’ve had a light dinner and want something with a little protein later in the night.

Make a bowl of roasted chickpeas instead of popcorn for your next Netflix night at home and let me know what you think!

Gardein Crispy Chick’n Sliders

Gardein Crispy Chicken Sliders | thelittleredspoon.com

 

I found these Gardein Crispy Chick’n Sliders at Yam Chops vegetarian butcher here in Toronto. I really liked the little shop there and picked up a few vegan cheese options to try out as well.

I was excited to try these because when I was a kid I used to really like crispy chicken fingers and hoped these would remind me of those. And they do! So good. They actually are crispy and remind me of chicken (although tbh it’s been so long I actually don’t remember what chicken tastes like).

The box comes with 4 sliders, 2 packages of 2. The suggested cooking method is to keep them frozen and defrost them separated in the microwave for 1 minute, then pan fry the burgers in some oil for 2-3 minutes, and toast the buns in the pan during the last 30 seconds or so. I followed the directions but toasted the buns in my toaster oven instead of in the pan.

Obviously I slathered some vegan cheese on the buns – I used some Buchie & Sash herb and garlic “cream cheese” made from cashews that was really tasty and added some mustard, Sriracha sauce and baby spinach. I really enjoyed these chick’n sliders, they were a great, easy and quick to make dinner. They are 100% vegan including the buns.

Gardein Chickn Sliders close up | thelittleredspoon.com

Add some fresh raw veggies on the side and you have yourself an easy dinner you can feel good about. And I feel pretty confident that even a meat eater would enjoy these cute, crispy little sliders.

I would rate this product a 10/10 and would absolutely buy it again. Gardein has never disappointed me so far and I’m looking forward to trying even more products of theirs in the future.

I was not paid or compensated in any way for this review.