Browsing category Side dish

stewed taro leaves, brede songe touffé

Stewed Taro Leaves Recipe | Brede Songe Touffé


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.

sauteed cababage with potatoes [touffer li chou]

Mauritian-style Sautéed Cabbage with Potatoes [touffer lichou avec pommes de terre]


A simple sauteed cabbage recipe with potatoes cooked Mauritian style. The skillet braised-style cooking lends exceptional flavour to these humble inexpensive vegetables. While my sense of curiosity and culinary adventure is what kindles my enthusiasm for exploring new types of food, more often than not, I am drawn back to the roots at the heart of Mauritian

purple sweet potato

Purple my Taste Buds!


One of my favourite childhood food was undoubtedly boiled tapioca, yam or sweet potato, just plain smeared with butter. I was particularly fond of tapioca mashed in a little milk as well, apart from the butter. Vivid images of Mum making these for us after school came to my mind when I saw an array

savoury bread pudding

Savoury Love Bread Pudding


Savoury bread pudding is something that has been lingering in my mind for a while now. I finally decided to give it a go this weekend. I picked up these cute little heart-shaped ramekins in Tesco’s the other day and was still deciding what to bake in them. Not that I didn’t have any ideas,

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