A slightly different take on traditional vanilla custard sauce with lovely floral rose water aroma. This vegan custard sauce will uplift your desserts, can be made in advance and chilled to save time. With a little variation from the classic vanilla custard sauce, there is so much to love about this simple eggless vegan version.
The masala in these homemade oven-baked sweet potato chips complement their caramelised sweetness. A simple nutritious healthy vegan snack idea that is sure to appease your munch cravings. Baked instead of deep fried, they present a healthier alternative to store-bought ones. When it comes to snacks, we are quite restricted since we are both allergic to
Infused with lemon and thyme, cling stone peaches make a great filling for soft buckwheat crepes – a comforting gluten-free dessert or vegan breakfast that is low in sugar to warm you up from the inside out. At this time of the year, though much of a winter wonderland, the Canadian weather portrays a pretty
A tasty spiced crispy okra recipe. Coconut and chickpea flour not only add to the taste and crispiness but also absorb the excess moisture to yield non-slimy okra. This spicy pan-fried okra which was mentioned in one of our What We Eat videos and many of you have been requesting the recipe ever since. For some reason, after I made this recipe last year, I could not find nice tender okra again which is a must for this recipe.
This is a test edit. Carefully selected ingredients are what make great food. However, I believe it isn’t just about the ingredients; it’s about everything that creates a meal – from the tools used to prepare the ingredients to the homely pans where the food is cooked and the beautiful plates it is being served
An easy 30-minute one pot vegetable pulao, a fragrant, delicious and wholesome rice dish. Much simpler than a biryani, this veg pulao dish is an equally ideal week night meal as it is for festive occasions. Can be made in an instant pot or pressure cooker for an even quicker rendition.
Buttery soft roll cookies filled with naturally sweetened pumpkin butter. These pumpkin cookies are not overly sweet, contain no refined sugar and make great diabetic friendly cookies, snacks or desserts. They are pretty much a homemade vegan version of fig rolls or Fig Newtons with spiced date pumpkin filling. The good thing about pumpkin is that its natural sweetness contributes much to sweeten goodies without the need for refined sugar.
A lightly spiced and naturally sweetened pumpkin butter with dates, no added sugar. This butter is great smeared on toasts, crackers, pancakes, added to porridge or incorporated in other sweet treats.
Chilly temperatures beckon warmer dishes; luscious morsels to snuggle the belly and cozy us up. Growing up in a tropical country with only two seasons and little seasonal variation of temperature, I don’t recall paying much attention to colder weather seasonal dishes. In fact, summer bounties — garden-grown and local tropical fruits — were more often awaited with much anticipation rather than winter produce. After more than 15 years spent living in countries with colder winters, I’ve grown quite fond of the seasonal fall and winter produce.
Stewed taro leaves is a classic Mauritian recipe. Leaves of the taro plant are cooked over a long period of time with light spices, tomatoes and tamarind. The result is a creamy silky texture that is really unlike any other greens. Nothing speaks home louder than greens prepared the traditional way. Even during my pre-vegan days, what I missed most from the food from back home was neither the meat nor the fish. It was the local greens – chayote greens, pumpkin greens, night shade greens and my favourite of them all – taro greens.