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.
Browsing category Vegan Desserts
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.
A simple rice pudding recipe also known as rice kheer. This pudding can be enjoyed warm or chilled as breakfast, a snack at any time of the day or as a dessert. Vegan breakfast, vegan dessert recipe. Though puddings can either denote a sweet or savoury dish, the pudding very often evokes the thick creamy
A light and refreshing no bake dessert perfect for the Summer — Jackfruit Milk Jelly or what is commonly known as the Mauritian “la mousse”. Ripe jackfruit adds a little twist to the traditional mousse recipe. Is it the mere thought of Summer that calls for lighter refreshing food? That is how I feel anyway. We
January gone, the rash of resolutions are probably either gradually starting to be conquered or vanish like they never were in the first place. With more of a holistic approach to making changes to my life, resolutions and I have more or less been a loose stride. Not that I lack the motivation but I
The custard pie rests among the much sought-after favourite with the wide range of decadent patisserie that fashions the customary Mauritian tea-time culture. An afternoon cup of tea or a 3pm snack would bring pastries, pies and cakes au rendez-vous, more promptly than an after dinner treat. As I was crafting a vegan version of
Unless you are making a crustless pie, for me, no matter the filling, a great pie is one that has a good base – a flaky, buttery crust. What’s different in this pastry is that it uses oil instead of butter or margarine. While there are a few brands of vegan butter or margarine available
With the holiday season merrily approaching, much of the planning and preparation no doubt revolves around food, whether simple or elaborate. While most of the time I keep the holiday meals relatively simple, I do look forward to the dessert part. Most would agree that dessert is really the much exciting course of any meal.
With their wheeled carts ladened with big jars of various pickled fruits and vegetables, the pickle sellers (or ‘marchand confits’ as we would call them) paint one of the most picturesque scenery of the Mauritian streets, bus stations, beaches or school yards. Like most Mauritians, kids and adults alike, I have an unwavering fondness for
Rutabaga (or swede as I first came to know of this vegetable when I was living in Europe) is one root vegetable that is probably quite underused despite it being cheap and available year-round. Not to be confused with turnips, that tend to be smaller in size with a slightly smoother, lighter skin and evoking
During the pre-independence days in Mauritius and mostly during and after the second world war, when food was scarce, cassava was a staple in many Mauritian households. Many people relied on this starchy root as their main source of carbohydrate. Tapioca pearls are actually made from the root of the cassava plant and are commonly