1 large onion
1/2 cup wholewheat bread crumbs
3 tablespoons of wholeweat flour
5 tablespoons of water
1 tsp paprika
1/2 tsp tumeric powder
1 tsp cumin powder
1 tsp fennel seeds
1 tsp chia seeds
Pinch of Salt.
In a bowl, mix flour, turmeric, cumin,salt and water together. Mix well to form a thick paste like pancakes and set aside.
In another bowl or plate, mix bread crumbs, paprika, fennel seeds and chia seeds.
Slice onion into rings shapes. Dip each onion unto the pancakey batter. Remove from the batter and coat in breadcrumbs mixture completly.
Place the Onion rings into a oiled baking sheet and bake for about 20 minutes (depends on the oven), turning the onions once about half through the cooking process. And that’s it.


I make my own seitan at home, and cook it in many different ways. One of my family favorite recipe is seitan skewers. They are so delicious. I could not keep the recipe to myself, so I thought of sharing it with you. I have already shared with you seitan recipe. It is a recipe which will take you some time, but all your time and efforts are worth it, because at the end you are going to have a great result. Once you have made your seitan, making skewers is very easy and simple. All you need is just a piece of seitan, bell peppers and onion, some natural seasoning of your choice to season it up. That’s all, let’s get started.
1 piece of gluten (seitan)
1 small red bell pepper
1 small yellow bell pepper
1 small green bell pepper
1 small onion
1 tsp of paprika
1 tsp cumin powder
Pinch of nutmeg
  1. Wash the onion and bell peppers, cut them into squares.
  2. Cut the seitan into cubes and season with paprika, cumin, salt and a pinch of nutmeg.
  3. In a saucepan, add the seitan and little oil, sauté  it for a few minutes. Then add the onion and peppers squares, mix to let them flavour and let it cook with a lid for 5 minutes. Don’t cook it too much, otherwise the vegetables go limp and then it is difficult to skewer them. Everything must remain firm.
Wait for them to cool, and then prepare the skewers, alternating peppers, onion and seitan.
Ready to serve.


Soy milk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particules.
The great thing about making your own soy milk at home is that, it is free of preservatives, sugar, and any unwanted ingredients.
Homemade soy milk is very nutritious and it taste better than the store-bought ones. The taste is just so different from the store-bought one. And also it is way very cheap comparing to store-bought. I love homemade food. It saves me more more money and my family’s health. Store-bought things have many hidden and unwanted ingredients. So take some time to make for your family this great soy milk drink.
All you need to make soy milk at home is soybeans, water and a blender. No fancy thing needed.
3 cups dry soybeans
9 cups of water, for soaking
12 cups of water.
A blender
A nut milk bag or a strainer, or a fine cloth.
 Soak 3 cups of soybeans in water over night.
 In the morning you will have 6 cups. Discard soaking water.
Now blend 1 cup of soaked soybeans with with 2 cups of water. (With my blender I always prefer to blend one cup at the time. Because when I put more the mixture does not became smooth as I desire. So I don’t know about yours.) Blend until almost smooth.
Transfer the mixture to the pot and cook everything together for 20 to 30 minutes stirring occasionally.
Once that is done. Drain using a strainer to eliminate the hard part. Now you have your soy milk. You can sweeten it with little honey. Also you can blend it with dates or dry raisins. All this are natural sweeteners, you don’t need sugar.
Enjoy your own homemade soy milk.
How easy was that?
To store, put the soy milk in glass container and store in the fridge for up to 3 days.


Tofu is made of three ingredients, soybeans, water and a coagulant.
Soy milk, prepare of soybeans and water, is the precursor to tofu.
A coagulant is added to soy milk to create curds and whey. And it is the only ingredient that will change your end results.
It’s really not difficult to make tofu at home. You don’t need any fancy ingredient in order to make your own tofu at home. Making it might take a little while but it’s time well spent when you have something better to do than depending on the store-bought version.
If you have ever made your own soy milk at home then making tofu is not a big deal. In fact after you have made your soy milk, you can make tofu in less than an hour.
I love tofu, my kids loves it too, I make it once or twice per week. And I cook it in many different dishes. It is really very easy making your own tofu. Once you are used with it you will see what I am talking about. I feel so proud eating something that I have made myself from scratch. Our hand can do more, and sometimes the best things can be made with just our hands.
3 cups of dried soybeans
3 table spoons of fresh squeeze lemon juice.
1 cup of water
  1. Place the dried soybeans in a large mixing bowl and cover with water, let it soak over night. In the morning drain the beans and get ready to make soy milk.
  2. You will have about 6 cups of soaked soybeans, place 1 cup of the beans in a blender or food processor with 2 cups of water and blend each cup with 2 cups of water until smooth. If you have a big and powerful blender you can use two cups at the once. 
  3. Strain the blended mixture using your nut milk bag or cheese cloth in a large container bowl. Carefully lift the bag and press the milk out. Discard the ground soybeans or save them for another use. Squeeze out as much soy milk as possible. 
  4. Place the milk in the large pot and cook in medium heat for 20 to 30 minutes stirring occasionally to avoid the soy milk from burning on the bottom. If milk is burnt your tofu will smell bad. Let the milk boil for at least 20 minutes. 
  5. Combine lemon juice and water. 
  6. Reduce the heat and add in the lemon juice coagulant to the soymilk, stirring  with a wooden spoon or spatula in a whirlpool Patten.
  7. After stirring vigorously 4 or 5 times. Add the remaining lemon coagulant mixture, and this time stir gently in a figure eight pattern. When you notice that the soymilk is beginning to coagulate, cover the pot and let sit for 10 to 15 minute. 
  8. Line a colander, or any mold drainage with a clean tightly woven cotton cloth, or with few layers of cheesecloth and set the colander over a bowl or a pot that can support it, or in the kitchen sink. With a soup ladle, gently transfer the coagulated soymilk into the cloth-lined colander (or tofu press if you are using one). 
  9. Fold the cloth over the top of the coagulated soymilk and place a weight of 5 kgs, or 10 on top and let it stand for about 30 minutes or up to 2 hours. (I used a 10 liter bottles of water). This pressing process is to press out excess water and make the tofu firm. The heavier  the weight is, and the longer you let it stand, the harder the tofu you will get. I leave it up to 2 hours if I am not in any hurry. 
  10. Unwrap the tofu and serve. There are many delicious tofu dishes out there, so choose the one you like. To store tofu, place it in a container or a bowl of cold water, keep refrigerated for up to 1 week changing the water from time to time.