Scrumptious vegan recipes, all things crafty & lovely.
Vegan ‘Tuna’ Patties made with cannellini beans, hinted with subtle seaweed flavours and light curry flair. Delicious! Crispy on the outside, moist tender interior, these spiced bean patties don’t fall apart and can be served in a number of ways — with a side salad, in a bun as bean burgers, or in a wrap….
Soft Ginger Molasses Cookies, blanketed with a crisp coating of sugar, are light and cakey, wonderful savoured with a cup of tea or coffee. These vegan spiced cookies are like small cakes; they stay soft for days and you can even freeze them for longer. Tuck a couple of these in a lunchbox for a…
Brewed to perfection, black tea or spiced chai tea, deliciously fragranced with cardamom, cinnamon, fresh ginger and a touch of vanilla, then creamed with your plant milk of choice. Two methods of brewing, spiced with loose leaf or plain with tea bags. Making tea is second nature to me. I’ve been making tea for as…
Simple pasta recipe for weeknights—Spicy Ditali with Courgette (Zucchini) and Hot Chilli Oil—when you want dinner to be delicious and nutritious, in relatively little time. Your pasta of choice—gluten-free, bean or low carb—tossed in spicy chilli oil, summer’s bounty of vegetables like courgette, mushrooms and fresh tomatoes, along with boiled lentils. This weeknight style pasta…
Flavourful vegan red curry made from scratch with carefully selected highly aromatic herbs and spices, seasonal vegetables and tofu. This curry is so easy to make and so delicious, you’ll be making it over and over again! Curries at our place are usually the Mauritian style with somewhat our own spin. For a little change…
Sweet and spicy pear chutney is probably not one that instantly comes to mind, but it’s definitely worth making. Chunks of juicy fresh California Bartlett pears, dates as a natural sweetener, a touch of ginger, tangy-sweet orange juice and the combination of aromatic spices make this chutney simply fabulous. It’s excellent served alongside appetisers like…
Shao Mai or Sui Mai are Asian dumplings that are usually filled with meat. Vegetable Shao Mai, sans meat, are equally scrumptious and full of flavour. Shao Mai is very popular in Mauritius, alongside Niouk Yens and other dumplings, and are mostly enjoyed as appetisers or additions to noodle bowls. “Siomai” is how we usually…
Zesty Cherry Rhubarb Pie with a wonderfully flaky crust that doesn’t come out soggy! The natural sweetness of luscious cherries mingles with the vibrant tartness of rhubarb, and a hint of fragrant vanilla, for an absolutely ambrosial pie. An easy method, along with some tips, on how to avoid a soggy pie crust. Strawberries and…
Light and zesty Purple Potato Salad, dressed with an aromatic tarragon vinaigrette for a delightful spin on the classic Summer potato salad. Mixed beans make this salad wholesome while pomegranate seeds add some sweet-tart juicy crunchiness. To save time, prepare in advance and drizzle the dressing just before serving. Tarragon is a highly flavourful and…
Creamy butter beans, also known as gigantes or giant lima beans, are stewed in the pressure cooker in a spiced tomato sauce. This quintessential Mauritian recipe can also be made on the stovetop. It’s great served over rice or even with boiled noodles, as many Mauritians do! Butter beans are basically lima beans in giant…
