Paneer Enchilada

paneer enchilada

12 oz Paneer, cut into cubes
1 tbsp olive oil
5 oz sharp Cheddar, grated
4 6-inch corn tortillas
1 1⁄2cups canned enchilada sauce
1/4 cup fresh cilantro leaves
Salt and Pepper to taste


1. Preheat oven to 400° F.
2. Place paneer on a baking sheet.
3. Dab paneer with oil and sprinkle salt and pepper.
4. Roast until cooked, approximately 7 to 10 minutes. Let cool.
5. Toss the paneer with half of the grated Cheddar.
6. Fill the paneer mixture in the tortillas and place seam-side down in an 8-inch square baking dish.
7. Top with the enchilada sauce and the remaining half of the Cheddar cheese.
8. Bake until heated, approximately 15 to 20 minutes.
9. Garnish with cilantro and serve.


This is an exceptionally creamy and light tasting no-bake cheesecake with a beautiful hint of lemon. It has less than half the fat and calories of normal cheesecake. You have the option of using gluten-free wafer or chocolate chip cookies to suit your preference.


1 1/2 to 2 cups chocolate wafer cookie crumbs (depending on desired thickness of crust)
5 Tbs melted butter or coconut oil
1 envelope(s) unflavored gelatin
1 lemon
3 Tbs water
1/4 cup water
2 packages (8 ounces each) light cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1 cup fat free plain Greek yogurt
1/2 cup low fat milk
pomegranate seeds or raspberries for garnish


1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. Mix cookie crumbs and butter. Transfer to prepared pan; press onto bottom with hand in even layer. Refrigerate.

2. In small bowl, evenly sprinkle gelatin over 3 Tbs water. Let stand 5 minutes. Meanwhile, grate 2 teaspoons of lemon peel and set aside. Squeeze juice from the lemon into a small saucepan, heat juice and 1/4 cup water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to the small bowl and let cool.

3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar for 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add yogurt and milk, mix well. Then add gelatin mixture, in steady stream. Beat for up to 2 minutes or until well combined, scraping bowl occasionally.

4. Pour onto cooled crust. Refrigerate uncovered for about 6 hours or until set.
Run knife around side of pan and unmold. Remove cheesescake from the pan bottom by gently lifting it with a spatula and sliding onto a serving plate with the parchment paper liner intact.

5. Serve with your choice of garnish.


Coconut Barfi

2 cups Grated coconut
1.5 cups Sugar
1 cup Water
4 tsp Ghee
1/2 tsp Cardamom powder
Sliced almonds or other dry fruits for garnish

1. Mix sugar with water in a pan and put it to boil.
2. When the mixture starts boiling, add ghee, cardamom powder, and grated coconut.
3. Cook on low heat, continuously stirring the mixture, till bubbles form and mixture leaves the sides of the pan.
4. Pour the mixture on the greased tray, garnish with select dry fruits. Let it cool.
5. Cut into rectangular pieces and store in an airtight container.

Ginger Molasses Cookies

It makes me so happy that my family, and everyone else that has tried them, absolutely love these cookies. My reason for joy is that they are totally guilt free, without any refined flours or sugar (I use organic stone ground spelt flour). And they are vegan as well as the added anti-inflammatory benefits of ginger! I always double the recipe because they disappear so fast!!

1 1/2 tsp ground flaxseed 2 Tb water
1/4 cup virgin coconut oil (not melted)
1/4 cup coconut sugar or dark cane sugar
1 Tb maple syrup
3 Tb almond milk (or any other milk)
2 Tb blackstrap molasses
1 tsp pure vanilla
1 1/4 cups spelt flour
1 Tb cocoa powder
1 heaping teaspoon of ground ginger
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp fine sea salt (I use pink Himalayan salt)
1/4 tsp ground cloves

Step 1

Preheat oven to 350F. Line large baking sheet with parchment paper.

Step 2

In a small bowl or cup, stir together ground flax and water. Let sit for a few minutes to thicken.

Step 3

In a large mixing bowl, cream the coconut oil, sugar, maple syrup with an electric mixer. Add molasses, vanilla, almond milk and flaxseed mixture (or egg) and mix until smooth.

Step 4

In a smaller mixing bowl combine flour, cocoa powder, ginger, baking soda, cinnamon, salt, and cloves. Stir to mix.

Step 5

Add dry ingredients to the large bowl, mixing it in gently with a spoon first, then beating until just combined. Don’t over mix.

Step 6

Put a couple of tablespoons of the brown crystal sugar in a shallow bowl. Shape the dough into approx. 1 inch balls (about 1 tablespoon). Roll it in the sugar. Place on cookie sheet and flatten it a bit with your fingers.

Step 7

Bake for 10 to 12 minutes. They will be soft when you take them out of the oven, but will get firmer once cooled for 10-15 minutes. Store in an airtight container for 3-4 days, or in fridge if they don’t disappear.


Holiday Special – Almond cake with blueberries


1 cup fresh or frozen blueberries
1 cup all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup white sugar
1/8 teaspoon salt
1/2 cup sour cream
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup sifted baker’s sugar
1 teaspoon milk
1/4 teaspoon vanilla extract


1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
2. Combine blueberries and brown sugar in a bowl. Set aside it.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
4. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture.
5. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread blueberry mixture evenly over the batter. Spoon remaining batter over blueberry mixture. Top with almonds.
6. Bake for 40 minutes. Let cool for 10 minutes on a wire rack.
7. Combine baker’s sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake.