CHILLI SWEET CORN SOY CRUMBLE-LECINQBLOG'S BREAKFAST SERIES-

CHILLI SWEET CORN SOY CRUMBLE-LECINQBLOG'S BREAKFAST SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

I experimented with making my own soymilk from soybeans within months of going vegan (which was in 2008)..The soymilk came out great.So I made tofu out of it.

Then with the little tofu I made,I crumbled it and made something called SOY CRUMBLE,much like a scrambled egg breakfast.

I used thai chillies.They were so hot, I mean JUST SO HOT! Go easy on the number of thai chillies you use per serving.

I like the sweetness of sweet corn,hence, just had to added them to the crumble.

I possibly also cooked in cilantro leaves....(if memory serves me)..they kinda wilted into the crumble to the point of invisibility.

Was it tasty?I THINK it was..kinda...The soy crumble could have been more tasty...I have improved in the SOY TOFU making deparment since then and now, the crumbles are EVEN MORE TASTIER..

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #vegan , #breakfast , #tofu , #tofu_crumble , #thai_chillie 

APPLE CRUMBLE-LECINQBLOG'S DESSERT SERIES-VEGAN DESSERTS

APPLE CRUMBLE-LECINQBLOG'S DESSERT SERIES-VEGAN DESSERTS

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Actually, this item was a REGULAR at my breakfasts in 2007 and 2008.Everyday in the morning I would make this apple crumble and eat it with sourcream (dollops of it ), all warm and sweet and oh so COMFORTING...early in the morning,yeah!

I ALWAYS HAVE BEEN AND WILL BE A HEAVY BREAKFAST EATER.As a doctor or physician, the early morning hours are the ONLY HOURS of peace and quiet where I have time for myself.The rest of the day is for my work and patients ...and yet the patients complain that they can't get appointments with DOCTORS ..goodness..WE DOCTORS ARE HUMANS TOO.

This dessert has no animal products in it..It is tastier than any NON-VEGAN recipe of the same

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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TAGS: #VEGAN , #DESSERTS, #APPLES , #FRUIT . #CRUMBLE , #BREAKFAST ,

STIR FRIED TOFU -LECINQBLOG'S AFTERNOON SNACKS SERIES

STIR FRIED TOFU -LECINQBLOG'S AFTERNOON SNACKS SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

This can actually qualify not just for an afternoon snack but also as a side during lunch or even breakfast.I have eaten this at all different times.

Tofu tastes great when cooked right.Given that it is a relatively NEWER ingredient to the non-mongoloid-ASIAN palate,so many people DON'T KNOW how to cook with it and thus end up cooking it so badly that it tastes bland and foul.

It is like GIVING MEAT TO A LIFELONG VEGETARIAN and expecting them to know how to cook it.I FOR ONE, have never EATEN meat or fish In my whole lifetime of 33 years,ever.So, I am sure that if someone gave me a piece of meat and asked me to cook it, I WON'T COOK IT RIGHT.Atleast the first time around.

btw,TOFU was a new ingredient to me too when I first went vegan.But after cooking it a couple of times, I finally got my groove.

What you see in the above picture is SIMPLE stir fried tofu with peppers and onions.Use any kind of larger peppers you like.Smaller peppers will be hotter and thus can't be used in large quanities.Also, I lightly floured and black peppered the tofu cubes before stir frying,makes them crunchy(oops, I gave out my recipe tricks)

Very filling, very calcium and protein rich and very tasty to boot..TRY IT.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #tofu , #calcium , #soybean , #snack , #vegan_sources_of_calcium , #protein , #stir_fry , #anytime_snack , #nutrition , #nutritional_information  , #VEGAN

BUTTERNUT SQUASH-LECINQBLOG'S HALLOWEEN FOOD-NUTRITION INFORMATION

BUTTERNUT SQUASH-LECINQBLOG'S HALLOWEEN FOOD-NUTRITION INFORMATION

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Butternut squash , just like other squashes, is full of goodness and taste.

RULE NO 1: Any squash essentially has a tough skin, which allows it to keep longer than any other vegetable.THAT IS A GREAT ADVANTAGE.Buy it with all other vegetables and USE IT LAST..savior!

RULE NO 2:All squashes have tons of seeds in the center.The seeds are edible, very tasty and full of protein and fiber.DON'T THROW THEM AWAY.separate the squash seeds, wash them and then dry them in sunlight by the kitchen window.Then, at a later time, DRY ROAST THEM and eat them like a snack.I DO THIS ALL THE TIME AND THEY TASTE amazingly great!

RULE NO 3: DO NOT remove peel of squash before cooking . UNLESS you are a baby or an old person with no dentition,THE SQUASH peel IS PERFECTLY EDIBLE and very tasty and full of fiber and vitamins.I see a lot of people oven-roast the squash and then scoop out only the pulp and then discard the skin.CARDINAL SIN.Don't waste the peel or seeds and DON'T oven roast things coz it WASTES ENERGY/ELECTRICITY.

WHAT ARE SQUASHES GOOD FOR?

They are full of carotene-the yellowish orangish pigment which is a vitamin A precursor.very good for you.Full of sugars, and fiber .Very nutritious!

1/UNCOOKED SQUASHES ARE sweet tasting.They are perfectly edible RAW..Yeah,I said it...TRY EATING THEM RAW...shred and eat them raw=muchos tasty!

2/great for stir fries-The sugars in squashes caramelize during stir fry and get uber tasty

3/great for stews-squashes are sturdy and can withstand stewing .CUT them into larger pieces WHILE putting in stews.

4/great for desserts or pies-both sweet and savory pies.POINT IN QUESTION, THE ever so popular PUMPKIN PIE for halloween.

EXPERIMENT and enjoy! happy cooking!

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #Vegetables , #vitamins, #butternut_squash , #squash , #halloween , #halloween_recipes , #nutrition , #nutrition_information , #fiber , #vegan , #raw_food  #carotene

VEGAN OMELETTE-LECINQBLOG'S BREAKFAST SERIES

VEGAN OMELETTE-LECINQBLOG'S BREAKFAST SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Given the fact that I HAVE NEVER EATEN MEAT all my life, when I finally became vegan in 2008, I didn't miss any meat and thus didn't attempt to make vegan versions of meat recipes.

Most of my recipes are DEVICED by me from scratch based on my current day cravings and the ingredients on hand and also keeping in mind a BALANCED NUTRITIOUS MEAL and my personalized nutritional needs.

I was ovolactovegetarian prior to going vegan. I used to eat eggs for every breakfast prior to 2008.However, when I did go vegan, the one problem I ANTICIPATED upon going vegan was severe egg or cheese craving.TO MY OWN SURPRISE , I NEVER EXPERIENCED ANY CRAVING for either eggs or cheese..I thought I would miss them dearly, but then I DIDN'T.

Anyways,speaking of VEGAN REPLACEMENT RECIPES..two things I DID TRY making as egg replacement recipes were

a/french toast (which came out pretty well.You can find it in the archives/tag cloud)

b/omelette.

This omelette, was UBER TASTY...definitely. Filled my needs for some warm pancakey rich savory stuff ....AND I tried to give it an appearance of an omelette in terms of color,appearance and texture too..Came out well..but really, did it taste like an EGG omelette? DUH..nope,,why? because it is not...DUH!

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #VEGAN , #omelette , #vegan_omelette , #breakfast , #snacks , #memories

TATERCAKE,CHOCOLATE CAKE PAIRING-LECINQBLOG'S BREAKFAST SERIES

TATERCAKE,CHOCOLATE CAKE PAIRING-LECINQBLOG'S BREAKFAST SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Yeah, I EAT cake for breakfast sometimes.See, as a surgeon who wakes up early in the morning, ready to run to the O.R, to take care of all overnight fasting patients waiting for surgery and then proceeding to perform surgery after surgery till it is evening, I BARELY get time to EAT properly once I AM out of the house.HENCE the cake eating at breakfast.

CAKE AND OTHER carbs at breakfast really help me LOAD my batteries adequately for the WHOLE DAY just incase i never get a chance to have a decent lunch or another meal till I AM FINALLY BACK HOME.

Breakfast is MY NUTRITION TIME.I eat obscenely heavy breakfasts, enough to last me the whole day..

This above picture is from 2007.Just two days ago, I had celebrated MY OWN BIRTHDAY with making myself a chocolate cake.Then I ate cake for breakfast each day for a whole week after that..:)).

PREMADE frozen potato grit cakes ARE SUCH a blessing sometimes,especially when you are running low on energy and need a carbohydrate overload.I would take two tatercakes(my own term for them) and microwave them for 2 min, then I would take two cake slices, Microwave them as well, another 2 minutes, make a cup of coffee-7 minutes.So, in a total of 7 minutes, A WHOLE HEAVY ENERGY GIVING BREAKFAST would be ready.Those were the days of 2007 when I was still in my twenties and full of hope.

Now , I am in my thirties and definitely full of hope.Sure, I have wasted the past few years , but hey, it doesn't matter in the bigger picture of things.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags : #cake , #cocoa , #breakfast , #memories , #birthdays , #potato , #tater_cakes , #grits , #2007 , #hope , #VEGAN

HOW TO MAKE MINI STUFFED CROISSANT-LECINQBLOG'S STEP-BY-STEP SERIES

HOW TO MAKE MINI STUFFED CROISSANT-LECINQBLOG'S STEP-BY-STEP SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

I think I attempted this just after making a good batch of PUFF PASTRY at home.It was a vegan version of the original buttery puff pastry.Then I Proceeded to use the PUFF PASTRY in various baking recipes to make different snacks.This MINI STUFFED CROISSANT is just one of them.

I AM POSTING JUST TWO PICS..One is the "before baking" pic and the second one is the "after baking" pics.

In short ,the steps would be

a/make your own puff pastry

b/cut it into croissant friendly shapes

c/make your veggie filling and parcook it.

d/fill,roll and seal the croissants

e/arrange on tray

f/bake

g/eat!

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #MINI_stuffed_croissant , #croissant , #vegan , #snacks , #step_by_step , #before_and_after , #french

HOMEMADE MILLET BREAD-LECINQBLOG'S BAKING SERIES

HOMEMADE MILLET BREAD-LECINQBLOG'S BAKING SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Here in the picture you see, beautiful dark brown toasted millet bread slices.I used PEARL MILLET.I actually used millet flour with very very little amount of whole wheat flour for binding purpose ,yeasted it just like I WOULD do with a normal bread dough and made the whole loaf.Then I sliced it and then toasted the slices on a grill till they went super crunchy crisp.

I forayed into BAKING MY OWN BREAD IN 2009 and I definitely wanted to try my hand at millets coz they are so rich in calcium and we all need calcium don't we?

The millet bread had a very NUTTY RICH taste...very very saliva secreting..truly TASTY...I could eat the toasted slices ON THEIR OWN...coz they were so tasty..They are so pretty LOOKING too...no?

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #MILLET , #bread , #homemade , #baking , #millet_bread , #vegan_bread , #vegan , #calcium , #vegan_sources_of_calcium , #bread_baking

ROASTED VEGETABLE OPEN SANDWICH-LECINQBLOG'S SANDWICH SERIES

ROASTED VEGETABLE OPEN SANDWICH-LECINQBLOG'S SANDWICH SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

This is a completely vegan sandwich.When I first went vegan, This was one sandwich I used to make and eat often.

Within months of going vegan,I experimented with making my own soymilk from scratch(succesfully so) and then I proceeded to make tofu and then soyanaise .I made garlic flavored soyanaise and it came out so well that I HAD TO INVENT A sandwich that i could use the soyanaise in..Each day!

If you notice the picture closely, you can see the white soyanaise drizzled all over the veggies.

Nothing more attractive than a super WHITE condiment sauce.

IN 2008, I hadn't foraged into baking my own bread yet(which i did in 2009, and have posted blog entries about baking my own bread .PLEASE read or search the archives)

So, in 2008, I was still buying soft bread rolls from the store.I would dry roast the veggies, and drizzle with my soyanaise and then voila, TASTY,SMOKY,OPEN SANDWICH.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #vegan , #sandwich , #soyanaise , #vegan_mayonaise , #roasted_vegetables , #comfort_food

GARLIC HERB PASTA-SPAGHETTI -LECINQBLOG'S PASTA SERIES-LECINQBLOG'S COMFORT FOOD SERIES

GARLIC HERB PASTA-SPAGHETTI -LECINQBLOG'S PASTA SERIES-LECINQBLOG'S COMFORT FOOD SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Oftentimes, people give the excuse that they work long hours and hence don't have time to prepare food from scratch and therefore, just TAKE THINGS OUT OF PACKETS and heat them and PRETEND LIKE THEY COOKED A MEAL.

First off, FOOD FROM PACKETS has too many preservatives and other chemicals.

Second off, fresh food is more nutritious and tasty.

I AM A PHYSICIAN and there are always going to be times when I AM SPENT by the time I AM HOME.It is precisely at these very times that the body NEEDS MORE NUTRITION than usual, just to recharge.

What comes to the rescue is a great COMPLEX CARBOHYDRATE LADEN MEAL, like say, RICE OR PASTA.Pair it with veggies and voila, we are taking care of the vitamins too.

On some days, I AM SO SPENT, that I don't even have the energy to make a veggie side.

This HERB GARLIC PASTA is what I MAKE THEN.

JUST, HERBS,garlic and sphagetti.salt ofcourse.

VERY COMFORTING, very recharging and very very tasty...

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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TAgs : #pasta , #sphagetti , #herb , #quick_dinner , #dinner , #carboyhydrates , #garlic , #comfort_foods , #quick , #vegan

FRENCH TOAST-LECINQBLOG'S BREAKFAST SERIES-VEGAN FRENCH TOAST

FRENCH TOAST-LECINQBLOG'S BREAKFAST SERIES-VEGAN FRENCH TOAST

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

I really don't like labeling my food as VEGAN versions of non vegan food.Because most of recipes are just ORIGINAL VERSIONS which just happen to use plant products.They are not in anyway SUBSTITUTES or replacements for any other recipe, because,I HAVE NEVER EATEN MEAT IN MY LIFE and thus, I SEEK NO REPLACEMENTS.

Okay,after that mini lecture,let us proceed to talk about that thing in the picture.IT IS A MINI FRENCH TOAST.And yes , this time, IT IS A REPLACEMENT.

I was ovolactovegetarian till 2008 when finally I WENT VEGAN.One thing I missed after going vegan WAS THE FRENCH TOAST.

So, I wrote down all the pointers of what it is that I love about french toast .Here goes:

1/the coated bread that is shallow fried gives it an ever so slight oily crunchy crust

2/the warmth of the breadslice as it is served hot from pan

3/the slight sweetness of it

4/the appareance of it

　

THEN I meticulously incorporated all those factors into my NEW VEGAN RECIPE FOR FRENCH TOAST and REPLICATED those features.

The end result? THE PICTURE ABOVE.

I actually used slices of the thin baguettes that I MADE MYSELF from scratch.

How did it taste? I THINK IT TASTED GOOD AND given that it was MINI size, I COULD pop one in my mouth, go , chomp , chomp, then swallow...DELICIOSO.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #vegan , #breakfast , #french_toast , #bread

TOMATO,ONION AND OLIVE FOCCACIA -LECINQBLOG'S BREAKFAST SERIES

TOMATO,ONION AND OLIVE FOCCACIA -LECINQBLOG'S BREAKFAST SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

I have included this item in the breakfast series, but it could easily qualify for a mention in my afternoon snacks series as well.

Foccacia is ITALIAN BREAKFAST BREAD.It is soggy,crunchy and oily all at the same time.It is flat and chewy too.

Onion is a big MUST when it comes to making foccacia.Here, I have put tomatoes, onions and olives in the one you can see in the picture.I like doing my own thing, that is why.

The french do something called a PISSALADIERE which is a similar thing..It has anchovies and onions and olive in it..Same concept,but just a wee bit different.

If you hover and click on the picture, you can see a bigger version of my picture and you can see, how the crust looks all crunchy, yet, the center is all fluffy.
The serving shape is also just like in the picture..rectangles!

Nice foccacia and nice coffee=great breakfast?Maybe?

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags:#baking , #bread , #foccacia , #italian , #homemade , #breakfast , #snack , #onion , #olive , #tomato , #memories , #vegan 

CHOCOLATE MOUSSE-LECINQBLOG'S VEGAN DESSERTS SERIES

CHOCOLATE MOUSSE-LECINQBLOG'S VEGAN DESSERTS SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

I really don't like labeling my desserts as a VEGAN VERSION.They just HAPPEN to be vegan, and they are in no way a REPLACEMENT RECIPE.

I HAVE to insist that the recipe tastes best only with the vegan ingredients that i used in the recipe.BTW, that hand in that picture is my unmanicured surgeon's hand ,a female surgeon who has NEVER REALLY ever gotten a manicure in 33 years of her life! Manicures are NOT what make hands pretty.

So yeah,I had previously BOUGHT six espresso size shot glasses.I DON'T drink alcohol, so figured, I MUST PUT THEM TO BETTER USE.They were the perfect serving size for very rich mousse desserts.

The way I poured the mousse in the shot glasses prior to chilling, was deliberately done in a way so that it appeared all frilly upon presentation to eat.

So, for the next six nights, each night I would take out a serving and eat it after dinner.YUMMY!

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #mousse , #chocolate_mousse , #desserts , #vegan , #cocoa ,

FERMENTED LENTIL DOLLAR PANCAKES-LECINQBLOG'S FERMENTED FOODS SERIES-NUTRITION INFORMATION

FERMENTED LENTIL DOLLAR PANCAKES-LECINQBLOG'S FERMENTED FOODS SERIES-NUTRITION INFORMATION

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Let us start with the basic question of

WHAT IS FERMENTATION?

A bigger complex food substance getting converted by microorganisms into simpler more easily digestible forms.That is what it is ..

WHAT IS THE ADVANTAGE OF FERMENTING LENTILS/BEANS?

Beans are often gassy .This is because they contain this sugar called RAFFINOSE, that doesn't have any corresponding enzymes to digest it in our body.So, this sugar travels without getting digested or absorbed in our gastrointestinal system and reaches the large intestine.Here, it sits and gets acted upon by bacteria or microbes in the large intestine and this causes gas production..and then FART FEST(to put it very INDELICATELY)

So, when we soak and grind the lentils, and then let them sit overnight, the bacteria act on the raffinose and produce gases..BUT THIS TIME AROUND, it happens outside of the body.Also, yeast in the air, does its own number on the batter as well making it all fluffy.

So, by letting these processes happen BEFORE we consume the lentils, we are SAVING OURSELVES THE FART FEST.Also, the gas that is produced by the yeast makes the BATTER all fluffy and air filled and the pancakes come out oh so fluffy and soft.YUMMY YUMMY YUMMY.

Such lentil+rice pancakes are a regular breakfast item in the SOUTH OF INDIA-THE LAND OF VEGETARIAN FOOD.Tasty,nutritious and yummy at that.

Here in the picture, you can see my dollar pancakes.They are roughly a large dollar size and as you pour the batter on a hot pan you can see the gas holes appear soon.You pour the batter, wait for the holes to appear, then turn it over, cook for just a wee bit and take it off the pan..THEN? Eat it.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #fermentation , #cooking_methods , #vegan , #pancake , #lentil_pancake , #lentils , #protein , #plant_protein , #nutrition_information , #nutrition  #breakfast #south_indian

HOW TO MAKE STEAMED VEGETABLE DUMPLINGS-DIM SUM-LECINQBLOG'S STEP BY STEP SERIES

HOW TO MAKE STEAMED VEGETABLE DUMPLINGS-DIM SUM-LECINQBLOG'S STEP BY STEP SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Just like all my STEP-BY-STEP series, I have posted just three pics.Just to give you a gist of how to do it

STEP 1

I made my own dumpling dough from whole wheat flour,salt and water.Nothing else required.Unlike chinese dumplings where they use REFINED WHEAT/tapioca STARCH, I have used just whole wheat dough.

I also made my own carrot onion veggie filling.A lightly salted spiced suated filling.So, essentially, the filling is PRE-COOKED prior to filling into dumplings.

You spread a bit of a dough, then put the filling on it.

STEP 2

Gather up the edges of the dough and make pleats like shown in the picture.It should be completely sealed WITH NO holes or unsealed areas.

STEP 3

Chinese peeps usually use a bamboo steamer basket to steam the dimsum.I just used my metal sieve WHICH sat tight over my boiling pot of water.I covered the dumplings too,so that there is STEAMING ACTION ALL ROUND.

These dumplings go so well with homemade chilli sauce.Speaking of which,I WILL post another blog entry about my favorite restaurant dumplings.watch out

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #step_by_step , #homemade , #dumplings , #stuffed_veggie_dumplings , #vegan , #steamed_food , #steaming , #dim_sum

RICE IS GOOD FOR YOU-CARBOHYDRATES-NUTRITION INFORMATION

RICE IS GOOD FOR YOU-CARBOHYDRATES-NUTRITION INFORMATION

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Plates and plates of rice..what a great sight.To me atleast.

Most often, people eat all kindsa shite and then get fat and then BLAME IT on the rice and carbs..

Like I always insist, CARBOHYDRATES ARE NECESSARY for the body to function normally. Stop OMITTING CARBOHYDRATES from your diet.

Instead RELY ON PORTION CONTROL to control your weight..

MOST PEOPLE GET FAT coz they are OVER-EATING,not because they are eating rice or pasta.

RICE AND PASTA IS GOOD FOR YOU...

Infact, you MUST derive 60% of your energy needs from carbohydrates.

Relying TOO MUCH on proteins for your energy needs, ALTERS THE NITROGEN BALANCE in the body and PUTS A LOT OF PRESSURE on your kidneys which then struggle to get all that extra nitrogen out of the body.PLEASE STICK TO CARBOHYDRATES AS YOUR MAIN DIET CONSTITUENT, I beg you all.

Sugars are simple carbohydrates-They are NOT that good for you.Rely on COMPLEX CARBOHYDRATES LIKE STARCH for your energy needs.

Of all the sources of complex carbohydrates, RICE is by far the best.Even better than pasta.

Why? coz it is still in its natural form..We did strip the grain off the outer coats but still, the rice per say is still in its natural form.Unlike pasta, where we alredy powdered the wheat and then reconstituted it into a pasta form, thus making pasta a MORE REFINED OR PROCESSED form of complex carbohydrate than rice...

So,eat rice...eat good amounts,,not those tiny amounts they serve in restaurants...Eat a good decent amount of rice, pair it with beans/lentils and a nice vegetable...speaking of which, i was suddenly reminded of HOW BALANCED SOUTH-INDIAN MEALS ARE..Their traditional meals are TAILOR MADE for BALANCED MEALS....The cooking methods in south india are also very healthy.

Anyways, enjoy your carbs.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #RICE , #VEGAN , #carbohydrates , #nutritional_information , #energy , #starch , #south_indian_meal , #rice_meals , #is_weight_gain_due_to_carbs_ #weight_loss_tips