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Monday 11am - 11pm Tuesday 11am - 11pm Wednesday 11am - 11pm Thursday 11am - 11pm Friday 11am - 11pm Saturday 11am - 11pm Sunday 11am - 11pm

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Root'd India

Name: Root'd India
Address: 216 A/1, Gulmohar Park Road, Near Father Agnel School, Gautam Nagar, Delhi, 110049, IN
Telephone: 01149047520
Price range: ££

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Root'd India

Serving Contemporary, Gourmet, & Vegetarian Cuisine No animals were harmed in the production or digestion of any of our products.

Root’d doesn’t associate itself with any prejudice against meat-eaters, whatsoever. Any bias or love towards home grown produce is pure and natural.

09/01/2018

Veggie bowl for a healthier tomorrow!

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(serves 1)
Ingredients (turmeric cauliflower): .
1 cup cauliflower, chopped
½ tsp ground turmeric
2 tsp coconut oil
sea salt and pepper to taste
Directions (turmeric cauliflower): Sauté the cauliflower and seasonings in the olive oil at medium heat for 5 minutes. Mix well.

Ingredients (roasted acorn squash): ¼ acorn squash, seeds removed and cut into wedges
1 tsp olive oil
¼ chili flakes
1 pinch sea salt
Directions (roasted acorn squash): Bake at 400˚F for 45 minutes.
Ingredients (chili paprika chickpeas): ½ cup cooked chickpeas
½ tsp chili powder
½ tsp smoked paprika
¼ tsp sea salt
Directions (chili paprika chickpeas): Mix all ingredients.

Ingredients (zucchini noodles): ¼ zucchini
½ handful fresh parsley, chopped
Directions (zucchini noodles): Spiralize the zucchini using a spiralizer or vegetable peeler and mix with the parsley.

Other ingredients:

⅓ cup cooked quinoa .
Fresh herbs or micro greens of choice to garnish (optional)
Ingredients (dressing): .

2 tbsp tahini
1 tsp beet powder (or 1 tbsp beet juice)
1 lemon, the juice
3 tbsp water
Direction (dressing): Mix all ingredients in a small bowl using a fork or a whisk. The beet powder is optional.

08/01/2018

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Creamy tomato fettuccine

Makes 4 servings -1/2 cup vegan cream cheese .
- 8 oz (dry weight) Fettuccine pasta
-1 tbs grated cashews
-1tbs nutritional yeast
-1/2 tsp garlic salt
Marinara sauce:
* -3 Tbs extra virgin olive oil
* -5 garlic cloves minced
* – Small sweet onion chopped
* -28 ounce can of whole tomatoes or 3.5 cups fresh tomato puree
* -1 tsp sugar
* -1 tsp pink salt
* -handful of fresh basil

1. Heat oil on medium heat & cook onions & garlic until slightly browned.
2. Add all other ingredients except for the fresh basil & cook on medium low for 10 mins, stirring frequently.
3. Lower heat to a simmer & left cook down to a sauce consistency about 20 mins. If it gets too thick add a little water & stir.
4. Add basil leaves at the end.

While sauce simmers cook pasta according to instructions. Before serving blend the cream cheese into the sauce for a creamier consistency. Toss with pasta and top with nutritional yeast, cashews and garlic salt. .

06/01/2018

Vegan Cheesecake Tarts

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Crust:
200 g dates
1/2 cup whole flax seeds (80 g)
2 tbsp sunflower seed butter (40 g)
3 tbsp cocoa powder
1 tbsp raw agave syrup (20 g)
3/4 tsp vanilla extract
Cream filling:
260 g silken tofu or regular tofu
1/3 cup coconut milk, canned (80 ml)
4 tbsp raw agave syrup (80 g)
1 1/2 tbsp coconut oil, melted (21 g)
Juice of half a lemon
1 tsp vanilla extract
Instructions:
1. Grind the flax seeds in a coffee grinder (or food processor) until they turn into a powder. You can also use 80 g of store-bought GROUND flax seeds but make sure the flax meal is fresh
2. Blend the ingredients for the crust in your food processor until the dough gets crumbly and sticks together when you press it between your fingers. Spread the crust evenly in six 4-inch tart pans, set aside
3. Now blend all ingredients for the cream filling in your food processor or high-speed blender until it's smooth and creamy
4. Spread the cream filling onto the crust and add your favorite toppings (e.g. blueberries or other fruits, chocolate chunks or some nut/seed butter). Put the tart pans in the freezer for about half an hour to one hour to set
5. Let the vegan cheesecake tarts thaw before you enjoy them. Store leftovers in the freezer.

05/01/2018

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Red Velvety Fruit Fluff Bowl

Recipe
2 frozen bananas
1 tbsp of beetroot powder
1/2 tsp of cacao powder
2 tbsp of pink dragonfruit
1 tbsp of coconut cream
Simply blend in a high-speed blender or food processor until creamy and assemble in your cute lil’ bowl! Top with the favs. Enjoy!

04/01/2018

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Berry Smoothie Bowl by

(serves 1)
Ingredients:

1 frozen banana
1 cup frozen blackberries (or other berries of choice)
½ cup cashew milk
1 tbsp almond butter

Toppings:
1 sliced kiwi (peeling is optional, the skin is edible)
2 slice strawberries
2 tsp shredded coconut
1 tbsp sliced almonds
Fresh mint to garnish

Directions:

Blend the smoothie ingredients in a high speed blender or food processor until smooth.
Transfer to a bowl, add the toppings and enjoy with a spoon!

03/01/2018

Burger with a vegan twist!

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02/01/2018

Starting this New Year with this rainbow.

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01/01/2018

Rootd family wishes you a very Happy New Year!

30/12/2017

Have a green Saturday!

Vibrant potato salad

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29/12/2017

Vegan Creamy Italian Pasta Sauce (Serves 1-2)
1 tsp coconut oil
1 cup vegan ‘chicken’ stock or vegetable stock (divided)
½ cup dairy free yoghurt
1 clove garlic crushed or 1 tsp crushed jarred garlic
1 tsp mixed herbs
1 Tbsp nutritional yeast flakes
¼ cup semi dried tomatoes oil-free
¼ cup pitted Kalamata olives (optional)
½ cup button mushrooms sliced
1 handful baby spinach leaves chopped
100g pasta of choice. Cooked as per packet directions
In a frypan over medium heat, melt the oil, and add the garlic. Stir for a minute.
Add ½ the stock, the yoghurt, the herbs and the nutritional yeast flakes.
Stir for a minute
Add the tomatoes, olives and mushrooms, and allow to simmer, stirring for 5 minutes, adding the remainder of the stock as required to your desired consistency.
In the last minute add the chopped spinach, and stir through for a minute until wilted.
Serve immediately over the cooked pasta.

28/12/2017

Hummus with a twist!

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Roasted Pumpkin Hummus by

• 1 pumpkin
• 3 heaping tbsp tahini
• 1 lemon, juice
• 1 garlic clove, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp smoked paprika
• 1/2 tsp sea salt

Preheat oven to 250 degrees Celsius/480 degrees Fahrenheit. Cut your pumpkin into small pieces and add to a baking tray. Roast in oven for about 35 minutes or until they have browned on the edges. When the pumpkin is fully cooked, add all remaining ingredients to a food processor and throw in the roasted pumpkin pieces as well. Blend until you get a hummus like texture, this should only take about 30 seconds or so. DONE! To serve: use as dip pita bread chips or potato wedges, or use as a pasta sauce!

27/12/2017

from .culina

Pumpkin pancakes with cashew butter, persimmon, grapes and toasted coconut flakes 🍑
Ingredients for 10-12 pancakes:
200 g spelt flour
30 g desiccated coconut
200 g pumpkin puree
2 tbsp raw cane sugar
2 tsp baking powder
½ tsp cinnamon
1 pinch of salt
300 - 350 ml rice milk

Address

216 A/1, Gulmohar Park Road, Near Father Agnel School, Gautam Nagar
Delhi
110049

Opening Hours

Monday	11am - 11pm
Tuesday	11am - 11pm
Wednesday	11am - 11pm
Thursday	11am - 11pm
Friday	11am - 11pm
Saturday	11am - 11pm
Sunday	11am - 11pm

Telephone

01149047520

Website

facebook.com

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