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.
Browsing category Side Dishes
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.
Seared plantains doused in a luscious fire roasted tomato sauce with a couple of nori sheets to evoke a hint of sea flavour. Inspired, adapted and veganised from the popular Shrimp a la Mexicana dish. A delicious plantain recipe. One thing that living in Canada has taught me — you can never go wrong with
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
Before adopting a vegan lifestyle, the customary Sunday chicken roast infused with tandoori masala rub — that mum used to make — nevertheless fell short of my palate for foods of the plant kingdom. It was the baked potato wedges blanketed in the lush warm spice mix that stole my heart with unreserved audacity. Being called for in
A little bit further up from where I live, the streets are decked with huge pumpkins sitting in big cauldron-style pots outside every shop. In a battle of David, aka the squirrels, against Goliath, aka the pumpkins, well naturally David won — some of these gigantic squash have already been victims to the pesky yet
Christmas eve was a very quiet one with just Boyfriendlovlie and me. I started making dinner quite late as I was out of inspiration what to make. When I say out of inspiration it actually means unable to decide what to choose from my long list of recipes that I’ve been planning to make over
The holiday season when I was a kid was not one revolving around traditions. Most Christmas eves were spent just among our small family with good food and, when midnight would strike, gift giving. Well maybe that is a tradition in itself but there was certainly no set menu that we would stick to every
Oh my! How time has flown these past months. Everyday I have been looking at this blog with a pinch in my heart trying to squeeze some time in for a little recipe to share. I’ve have been taking pictures though and recording new recipes that I’ve tried since coming to Canada. But writing them