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 on. Kevin and I do
All posts by veganlovlie
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.
A cozy mug of hot cake! Tempted?
Retrieved from the archives, an oldie but goodie mug cake recipe of mine called for a revamp lately as I was in the mood for some steamed cake. This one is a simple one bowl vegan vanilla chocolate chip mug cake that neither requires a microwave nor oven. It is steamed and results in a moister, lighter, fluffier and spongy texture.
As called for in our previous tikka masala curry recipe, this spice mix not only gives a personal touch to the dish but it also makes it very unique. For its symphony of flavours and aroma, tikka masala curry definitely beckons your own blend of spices. The mix can be made in advance and stored in air tight jars for a few months.
An easy homemade tikka masala spice mix for the popular tikka masala sauce or curry and dry rub for vegetable kebabs or baked tofu.
Eggplant, red kidney beans and courgette (zucchini) doused in a luscious vegan homemade tikka masala sauce. A vegan version of the much loved amazingly rich, creamy and flavoursome tikka masala curry. Some two weeks after we first arrived in the UK in 2004, Kevin and I were invited at his aunt’s place for dinner and
Similar to Indian pakoras or Japanese tempuras, Chinese eggplant fritters are popular Mauritian snacks that are sold at street corners. They would usually be deep fried but I pan fried them with less oil, drastically reducing the oil content. The result is a lighter fritter that still has big flavour with crunchy texture on the outside and moist mushy interior.
The recipe is very simple. My preference for the batter is chickpea flour but all-purpose flour (or a mix of both flours) also works well.
When it comes to finding remedies for the common ailments, I very often have recourse to natural ones or what I like to call my kitchen table remedies. Passed down through the family, many herbal remedies weave into our routine to treat minor illnesses — an upset tummy, seasonal allergies, the common cold — to name a few.
Today I am sharing a brew, made with spices and herbs, that has stood the test of time and proven to be very effective to provide relief from bloating and gas, tummy cramps, indigestion and stomach aches among other ailments.
A one pot pasta meal where pasta and sauce cook together in one pan, resulting in luscious spaghetti doused in a silky curry gravy. Piled with season’s bounty fresh courgettes and tomatoes, this pasta dish makes an ultimate end-of-summer meal. One pot pasta is one of those dishes that leave you nothing but charmed when made the right