vegan Archives - Page 2 of 3

Appetisers and Hors D'oeuvres, Cuisines, Entree, Savoury, Vegetables & Sides

AirFried Vegetable Spring Rolls

My love for Thai food is something that can never be satiated, or so I’d like to believe. About a decade ago, my parents and I had a week long vacation there, with a few days at the beach and the rest in the bustling capital. What was clear from this vacation was that my mum and me gluttonously attacked Thai food at every meal (ok fine, barring breakfast, although even at breakfast our plates were filled with mangosteen) so much so that after 4 days, my dad actually ordered a sandwich from room service before we went for another Thai meal, because clearly, he had reached the brink.

Not for me. Every city I visit, always has me looking for at least one Thai pit stop. In Delhi, it’s always Ego Thai, a classic non fussy joint, packed with loads of comfort food. Even when we were in Croatia, we managed to find Pearl of Siam, which coupled with my desire to eat spice and flavour (the vegetarian food in the more touristy parts of Croatia were unimaginative) went so out of control, made us return there two nights in a row! In London, Read more…

June 18, 2015 | 6 Comments

Cuisines, Entree, Savoury, Vegetables & Sides

Quinoa & Black Bean “Enchilada”

I love quinoa. It’s one of those foods, like couscous, that doesn’t bore me, or leave my plate when another superfood gets all the attention. Adding some flavour with Mexican seasonings, enchilada sauce and protein-packed black beans just make it a perfect and balanced meal. The whole idea is to give the dish an “enchilada” feel by using an enchilada sauce, and topping with shredded cheddar, but without packing in gluten via tortilla. The standard enchilada we make at home has some kidney beans, which I find becomes too heavy when its layered with sauce, tortilla, salsa, lettuce and cheese. This version of Quinoa & Black Bean “Enchilada” has just those things – quinoa, black beans, vegetables, all baked in enchilada sauce.

I adapted the recipe, to make it a bit healthier (by cutting down the quantity of cheese) and adding in some amazing Mexican chillies, a variety of which are available from Sprig in India. I seriously am obsessed with a lot of their products (the bourbon vanilla is top notch, as is the beautifully infused demerara sugars they have and the Black Tellicherry whole black pepper mill), and no, this isn’t a paid feature (but I think I should totally get paid by them, the amount of references I give of theirs almost daily!). They have started a range of chillies, which range beyond the common Chipotle, and include Ancho, Guajillo and Pastilla. Read more…

May 4, 2015 | 0 comment

Salads, Savoury, Vegetables & Sides

Baby Spinach & Avocado Salad with Tomato Wedges and Dried Cranberries

Let me just begin by saying that I’ve made and shared (with friends) this recipe a few times already, and I felt that it needed to get on the blog ASAP. That being said, I also realised that because I’ve made it again and again and again, its become like second nature to me, and often when I am mechanically going about my favourites and staples, I forget to pay attention to the important details like photographs!

I do hope this little glitch will not deter you from re-creating this superbly simple and satisfying salad at home. I personally find honey mustard and avocado to be a match made in heaven. The use of two types of mustard and 2 types of citrus really complement the salad ingredients, and require very little prep and chopping. The salad and dressing kept separate, make a great lunch at your desk as well. I also love the fact that it is gluten free, vegan and dairy free. Read more…

April 16, 2015 | 0 comment

Bread, Savoury, Soups & Sandwitches, Vegetables & Sides

Umami Chickpea Open-Face Sandwiches

That pleasant and almost delicious savoury taste that embodies umami is exactly what elevates this humble protein packed lunch into the fantastic Umami Chickpea Open-Face Sandwiches. And might I add, incredibly quick and easy to whip up! The fundamental steps are: go purchase a gorgeous loaf of bread, sourdough and seed speckled works wonderfully, no doubt. And second, either soak some chickpeas in water overnight, or have a can of organic chickpeas handy.

Most of the work is done by the food processor – all I had to do was add the ingredients and press the button! My kind of cooking 🙂 For a textural contrast to the creamy chickpea mixture, I garnished the sandwiches with a crunchy and spicy addition – some mortar and pestle pounded sriracha peanuts…

Vegan Pound Cake

I do realise that when I say vegan pound cake, it sounds like a major oxymoron – a hoax, almost like saying a vegan macaron or a vegan meringue. But this time, its legitimate. The butter most obviously is substituted by margarine or any other vegan dairy spread. But the real richness and that solid heaviness typical to a pound cake batter is courtesy of the tofu. I used a half packet of the 12oz firm variety, so approximately 6oz, and processed it until smooth and lump free before adding to the batter.

Now like many pound cakes world over, there are many additions, flavours, and other confetti that you can throw in, based on your personal preferences. But this cake is a great great one to keep in your repertoire, and it is genuinely one that I wasn’t initially sure would actually result in a pound cake consistency and texture.
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September 17, 2014 | 0 comment

Appetisers and Hors D'oeuvres, Fruit Inspired, Savoury

Mexican Quick Fix: Mango Salsa & Guacamole

After reading this article, the opening words struct me:

“It won’t be surprising if cultural historians look back on the first two decades of this century as The Era of Crazed Oral Gratification. I’m speaking of the fetishization of food, of cooking and eating, of watching other people cooking and eating, that has become omnipresent across all platforms, all media, all screens and all palates in our great nation.”

It really is so true! And in light of the quest for ‘Oral Gratification’, the journey comes to a standstill with my favourite 2 bowls of goodness. Think about it – there are few things in this world as satisfying as a bowl of salsa, guacamole and a bag full of crispy corn nachos. The ultimate treat! Now while I am not the largest fan of the ‘fusion’ movement (although it has actually been with us for centuries), this combination of mango and Mexican flavours does some serious magic – and that just cannot be ignored. For the last year or two, pretty much ever since I made the first batch of it, mango salsa has become a staple party snack, and a regular on our dinner table whenever we have a Mexican meal.
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July 29, 2014 | 0 comment