All posts filed under: Vegan

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Crispy Vegan Chicken-less Burger

Vegan Crispy Chicken-less Burgers

Happy New Year, everyone! To all my longtime readers, thanks a million for all the support over the year. It’s been a wonderful journey. Can you believe this little blog will be 10 years old this year? To all my new readers — welcome! I have absolutely no new year’s resolutions. Same old me, taking each day as it comes and enjoying every moment. See, nothing new. Wanna see something that is new? Behold! The vegan burger dreams are made of. This giant panko-crusted vegan “chicken” fillet (or should I say chicken-less fillet) is the star of the show. Nestled between the folds of a squishy sesame bun, it’s joined by fresh avocado, lettuce, red onions, tomatoes and a spicy vegan mayo. Limp fast food veggie burgers can step aside, for there’s a new wave of vegan burgers hitting our plates, shops and restaurants. Soy, gluten, pea and bean-based burgers and other meat substitutes are all on the rise and non-meat eaters have more choice than ever. For me, a grilled mushroom between two buns has …

Easy Cereal Chevdo

Easy Cereal Chevdo

Who stole the chevdo from the naasto jar? Sanjana stole the chevdo from the naasto jar. Our naasto (snack) jar is the equivalent of a cookie jar — one minute it’s full and the next only a few crumbs remain at the bottom. It’s most often filled with chakri (savoury rice sticks), gathia (spiced chickpea flour noodles) and chevdo (the spicy-sweet-sour mix of dreams). The moment when you sit down to masala chai and ‘naasto’ is when troubles fizzle away. The soothing, milky masala tea erases the furrows in your brow and the crunchy, savoury, sweet and spicy snacks are a welcome cuddle from the inside. It’s the kind of home comfort that becomes an occasion without even trying. Flawless. Of course, there is no naasto time without chevdo. Chevdo is a crunchy, savoury Indian snack in which every ingredient is fried or baked to golden perfection before being tumbled together with salt, turmeric, cinnamon, cloves, sugar and chilli. The ingredients vary from recipe to recipe but the essentials include: potato sticks, roasted moong daal, …

Vegan Cherry Bakewell Cake

Vegan Cherry Bakewell Cake

Is there anything more Christmassy than the sweet smell of toasted almonds and cherries wafting through the house? It’s an aroma that transports me to my happy place. Were it a fragrance I could wear as perfume, I’d purchase bottles by the dozen. However, standing in front of the oven will have to do for now. If you love all things cherry bakewell, marzipan or frangipane, this is the cake for you. It’s a light and airy vegan sponge with nothing more than a dusting of icing sugar and a crown of fresh cherries. No buttercream, no fuss. Serve it with masala chai for a hint of spice and all the cosy vibes. My sponge is made with super fine self-raising cake flour, ground almonds and a little bit of cornflour to hold everything together without eggs. Almond milk, apple cider vinegar and almond oil give it lift and moisture. I’m a sucker for a glacé cherry and I think they work wonderfully in this recipe. Fresh cherries will also work but bear in mind …

Vegan Hariyali Chicken Drumsticks

Vegan Hariyali “Chicken” Drumsticks

Along with tofu and soya chunks, one of my favourite vegan sources of protein is seitan. Made from white beans, tofu and vital wheat gluten, my recipe transforms a handful of simple ingredients into the most delicious vegan “chicken”. It has the perfect “shredded chicken” texture and it can be used to make all kinds of vegan dishes from curries and stews, to salads and tandoori-style dishes. I’ve used it to make Vegan Seitan Butter Chicken, Biryani and now these Hariyali “Chicken” Drumsticks. “Hariyali” refers to the beautiful shamrock green colour of the marinade. My recipe puts a glut of coriander and mint to good use and the tandoori-style drumsticks pair perfectly with salad and freshly-made Indian flatbreads like naan, paratha and chapattis. Even though the marinade is packed full of big, punchy flavours, the spicing is simple using lots of ginger, chillies and garlic. Cashews and coconut yoghurt give the super green marinade body so that it clings on the the “chicken” drumsticks with ease. Both vegetarians and meat eaters will be able to …

Gujarati Lasan ni Chutney (Garlic Chutney)

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Gujarati Lasan ni Chutney is the condiment to rule all condiments. It’s made with a tonne of crushed raw garlic, chilli, lemon, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices. This is simple Kathiyawadi village fare from the heart of Gujarat. Kathiyawad is a peninsula off the western coast of India, in the region of Saurashtra and it’s where my family come from. Made up of several districts including Porbandar, Junagadh and Jamnagar, many people who live there have farming in their blood and an appetite for simply cooked but flavour-rich fare. Serve Gujarati Lasan ni Chutney as an accompaniment to any curry (aubergines work particularly well and are traditional fare), Indian breads like millet chapattis (Bajra na Rotla), wheat chapattis both thin and thick (Rotli and Bhakhri) and fenugreek chapattis (Thepla) are the ultimate pairing. It also livens up a bowl of warm, comforting lentil and rice stew (Khichdi). For a less traditional but equally delicious use for Gujarati Lasan ni Chutney, stir it into warm vegetables, pasta sauces, …

Kadai Tofu and Vegetables

Vegan Kadai Tofu & Vegetables

I get such a sense of satisfaction from emptying the fridge of the last of the vegetables. Knowing we’ve used up every last bit of fresh food without throwing anything out fills me with all the good feelings. A rogue carrot, a handful of mushrooms and a glut of peppers bought two weeks ago, they all have their uses. Food waste is such a huge problem today and it makes no sense because there are also so many people struggling to feed themselves and their families. Along with supermarkets and food manufacturers, we’re all responsible for ensuring we do what we can to cut down on the amount of food we toss in the bin just because it’s a few days past the date printed on the packet. Tesco have recently announced they will stop printing Best Before dates on some fruit and veg products which is a great start. Having worked on a number of food TV shows in the past, I’ve seen an immense amount of (perfectly good) food being thrown in the …

Sprouted Mung Bean Breakfast Noodles

Mung beans, plus water, plus 72 hours is my kind of maths. Watching the process of mung beans cracking and sprouting over three days has fascinated me since the age of seven and it still fascinates me now I’m 30. The shrill pitter patter of the mung beans being poured into a bowl and the swoosh and clatter of them being washed and rinsed reminds me of waves lapping the shore at Bamburi Beach, Mombasa. It’s a place where I’ve had a bucket load of happy food memories. First the mung beans bloom; They’re fat and full of water. Next, their sage skins crack and reveal the creamy white of the inside, rather like Japanese Kintsugi. After a few days and minimal TLC the mung beans begin to sprout delicate tendrils which get longer over the span of 24 hours. Full of goodness and earthy crunch, the mung beans are ready to eat. Make your own sprouted mung beans by washing them and soaking for 24 hours. Once they’re plump, drain the water from them …

Makai Paka & Maharagwe Bhajiya (Sweetcorn in Coconut Milk Topped with Crispy Bean Fritters)

Makai Paka & Maharagwe Bhajiya (Sweetcorn in Coconut Milk with Bean Fritters)

What are your favourite food smells? For me, you can’t get any better than veggies roasting over an open fire. The flavours of corn, aubergines, peppers and okra and onions are all heightened when you introduce them to flames. I have such precious memories of holidaying in Mombasa, melting away in the smell of fire-roasted maize on the cob, mohogo and sweet potatoes. These, combined with the lingering smell of hot coals, gasoline and frying potatoes in the salty, coastal air transports me to a happy place that’s almost as comforting as the welcoming warmth of my bed at home. I’m lucky enough to have grown up with three cultures; British, Indian and Kenyan. I grew up in the 90s, lived in an all-white area and was forever told that my house/packed lunch/hair always “smells like curry” by my peers. If that wasn’t odd enough, I was also the only vegetarian at school (remember this was before “plant-based” and “vegan” diets were mainstream and instafamous). When my lunches weren’t cucumber sandwiches and crisps, they were …

Vegan Khandvi (Indian Chickpea Pasta Rolls)

Vegan Khandvi (Indian Chickpea Pasta Rolls)

Hot, sour, sweet and salty; These are the characteristics of the Gujarati dishes I grew up eating. From spongy Khaman Dhokla, to Sev Tameta nu Shaak, chickpea flour plays an integral role in the make up of regional Gujarati food. It’s used for batters and bhajiya (across India), as the basis for Pudla (chickpea flour pancakes) and as a thickener for soups like the yoghurt-based favourite, Kadhi. One thing all of these dishes have in common is that each one is famous for being hot, sour, sweet and salty. Another savoury Gujarati snack that’s known for having these explosive and delicious flavours is Khandvi. It’s a village-style rolled pasta made with chickpea flour and yoghurt (in this case, soy yoghurt) which is always served with a tempering of mustard seeds, curry leaves and chillies crackled in hot oil. The sound and smell of the smoking oil hitting the smooth surface of the pasta rolls gives me all the feels. The texture is soft, silky and it melts in your mouth, unlike the wheat pasta we’re …

Vegan Seitan Butter Chicken

Vegan Seitan Butter Chicken

Yes, you read the title correctly and no, this is not a drill. I’ve been experimenting with my Vegan Butter Chicken recipe for a VERY long time. After dozens of iterations, I’m finally ready and so excited to share it with you. There were multiple components to get right here; the seitan chicken needed to be firm, pullable and flavoursome without being overpowering or overly spiced. The colour needed to be light inside, not brown. Next, the sauce. Perfect Butter Chicken sauce is the holy grail of modern North Indian cooking and everyone has their own way of doing it. It’s one of the most popular restaurant dishes around the world because of its subtlety and simplicity and it’s not always easy to find that balance. For me, the tomato sauce has to be silky smooth, lightly spiced, a little bit sour but with a touch of sweetness too. I like using aromatic spices in small quantities – it makes all the difference increamy curries. In my Vegan Butter Chicken, you can pick out heady …

Quick & Fluffy Vitumbua - Tanzanian Coconut Doughnuts

Quick & Fluffy Vitumbua – Tanzanian Coconut Doughnuts (Vegan)

Jambo! Flicking through hard to come by East African cookbooks fills me with that familiar, comforting feeling of when I cosy up with my favourite Indian ones. Exotic spices, simple veggies and coconut milk everything is what makes it feel so fresh, vibrant and soul warming. Being nourished with a mishmash of Indian, African and British food has all my life, allowed me to connect and experiment with the culinary cultures of all these cuisines. In other words, I’ve been spoilt and have loved every minute of it. Hell, I’ve been rabbiting on about it to you all since I started this blog in 2009 (yeah, it’s been that long!) For my generation, it feels like the Indian influence on East African cooking is a hush-hush camp, with recipes hidden away inside the spirits of expat grandparents, parents, aunties and uncles. As sad as it may sound, I’m a 29-year old who’s worried that Zanzibar Trail Mix, Malindi Halwa and Ugandan Kasodi will one day be forgotten. We can’t let that happen, guys! In the name …

Sticky, Crispy Chilli Khichi (Gujarati Rice Flour Dumplings)

Sticky, Crispy Chilli Khichi (Gujarati Rice Flour Dumplings)

The pregnancy cravings are real, people. Indian savoury snacks are my weakness. They include, but aren’t limited to: Dhokra, samosas, khichi, muthiya, idli, chakri, upma and bhajia. Simple things I’ve never made too often at home, but in the last 5 months I’ve taken the time to satisfy my cravings with the proper home-cooked versions. And I’ve loved every minute of it. Most of you will know that it’s been my long-term dream to have a surprise birthday tandoor at home. Well I still don’t have one. However, my parents bought me a ginormous and Indian-style stacking steamer for my 28th birthday and it’s the best! It’s not beautiful and fancy, it’s a commercial appliance that doesn’t quite fit in my kitchen cupboard unless it’s disassembled. But it’s quickly become my favourite thing. It has multiple layers, baskets and a tight-fitting lid that fluffs up dhokra, muthiya and khichi perfectly. Khichi, khichu, khichiya and papdi no lot are all names for one iconic Gujarati savoury snack made with rice flour and a few very basic …