All posts tagged: vegan

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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 …

20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth)

20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth)

I had five new recipes lined up, ready to photograph and post but last week when I shared a photo of my dad’s signature Channa Bateta, I was inundated with requests on Facebook and Instagram for the recipe. This made me super nostalgic, thinking back to the days when I’d come home from school and my dad would proudly say, “Jo, Ravi, Sanju, I’ve made Channa Bateta for you all.” A large pot of simmering golden liquid would puff up steam that filled the kitchen and my nostrils with the aroma of fresh green chillies and turmeric. It was heaven. I’d be first in line, queuing up with my bowl to ladle in the potato and chickpea broth and subsequently hit up all the extra toppings laid out like a burger bar. The recipe here includes a range of topping options but how you customise your bowl is all down to your personal taste. I’ve often only topped this with coriander and crisps. If you only have the time and energy to pick one topping, …

Mini Kenya-Style Packed Potatoes with Coconut and Coriander Chutney

Mini Kenya-Style Packed Potatoes with Coconut and Coriander Chutney

During my lifetime, I’ve been lucky enough to be extremely close to so many wonderful food cultures. The Gujarati cuisine made by my mother’s hands was the stuff that put the skin on my bones, next were my dad’s favourite East African dishes inspired by his childhood in Mombasa. Later came various recipes from other parts of India I couldn’t help but experiment with once I got a taste for cooking. Running through it all the while is the amazing food culture of Britain – a diverse mix of true classics like Cornish pasties and Yorkshire puddings, to dishes from international cuisines we’ve somehow adopted. There’s nothing quite like eating Taiwanese Bao in Kings Cross or Vietnamese Summer Rolls in Shoreditch for lunch and going home to true Gujarati daal-bhaat, shaak and rotli, followed by Mombasa-style mogo chips as a cheeky midnight snack. See, I told you… totally spoilt. These little packed potatoes are a take on the snacks loved by Asian people all over East Africa. Here, I’ve used British New Potatoes sandwiched together …

Ugandan Rolex - East African Breakfast Wraps Rolled with a Vegan Omelette Inside

Ugandan Rolex: East African Breakfast Wraps Rolled with a Vegan Omelette Inside

I’ve always been slightly bitter that I could never appreciate the beauty of a breakfast burrito. Don’t worry, I most certainly haven’t fallen off the vegetarian bandwagon. For me, the idea of something so filling, flavoursome and not to mention, gigantic for breakfast makes me weak at the knees. I’m that person who gives breakfast burrito street stalls serious side eye as I pass by. Jealousy. All of this was true up until the point of discovering the ‘Rolex’. Nope, we’re not chowing down on eye-wateringly expensive watches for breakfast; We’re eating spicy omelettes with onions, chillies, shredded cabbage and tomatoes, all wrapped in hot, flaky flatbread. Found on the bustling, buzzing streets of Kampala, Masaka and dozens more towns and cities in Uganda, Rolex is one of the most delicious and underrated street foods you’ll come across in East Africa. A beautiful combination of textures and flavours, in a portable roll for eating on the go. It’s so popular, there’s an entire festival dedicated to it. Any festival dedicated to something that resembles a …

Fluffy Vegan Aquafaba Pancakes with Vanilla and Cardamom Poached Pears

Fluffy Vegan Aquafaba Pancakes with Vanilla-Cardamom Poached Pears

I like my pancakes fluffy, stacked high and drenched in syrup. If they just so happen to come with a side of spiced pears, I wouldn’t turn my nose up. Aquafaba, or chickpea brine is the magical egg white alternative rocking the vegan food world. From Vegan Macarons, to Pavlova, Meringue Nests, Meringue Kisses and even vegan cheese, the discovery of aquafaba by Goose Wohlt opens up a whole lot of possibilities for eating the foods you love and sticking to a vegan diet. As many of you already know, I love playing around with this ingredient, conjuring up my own takes on dishes I adore, and all the while veganizing them for my family, friends and you fantastic people. My favourite Sunday morning ritual when I have friends or family over is to start on a big batch of pancakes while everyone’s still asleep. Not only does it make the entire house smell like the inside of a bakery that just had a massive vanilla cake eruption, it also ensures I get a huge smile …

Vegan 'Butter' Cauliflower and Perfect Jeera Pilau

Vegan ‘Butter’ Cauliflower and Perfect Jeera Pilau

Bring me a head of cauliflower over a bunch of flowers any day. Yep, I’ve always been this easy to please. My first memories of cooking with cauliflower began at the supermarket where mum trained me in how to pick the freshest veggies for our homemade vegetarian feasts – all reliant on the senses. Think Karate Kid but with more legumes and fewer spinning leg kicks. “Look for the slimmest aubergines – they contain the fewest seeds”, “Always feel for the firmest okra – they’re the freshest”, “Shake the coconut and listen to hear if there’s water inside – the flesh will be more tender”. 20 years on and I remember these and hundreds more tips every time I pick fresh fruit and veg. I’m talking Russell Crowe in A Beautiful Mind but with zero algebra and loads of brassicas. My lesson on picking the perfect cauliflower? The florets should be firm, pure white and the leaves enveloped around the cauliflower head. Bonus points for a lack of baby caterpillars. When I was growing up …

Chilli-Garlic Tofu Noodle Bowls with Crispy Fried Okra

Chilli-Garlic Tofu Noodle Bowls with Crispy Okra

One of my favourite weeknight dinners is stir-fried tofu with colourful veggies, noodles and heaps of chilli. This is a twist on Chilli Paneer – that Indian vegetarian restaurant favourite that has found its way onto wedding menus and dinner tables at home. As much as I love paneer, I find it a little too heavy to have with noodles or rice – this is where tofu noodle bowls come to the rescue. They might look quite ordinary but the sauce packs a real punch, seasoning the golden tofu and noodles perfectly. It’s made using large red chillies, garlic, spring onions, soy sauce, star anise and brown sugar. A combo of ingredients I always have in the house. I throw in any vegetables I have in the fridge – usually a mix of broccoli, mushrooms, beansprouts, mange tout or French beans. My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of …

Tandoori Tofu Tikka Masala (Vegan)

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right? Yeah, yeah, yeah, I know it’s not an ‘authentic Indian recipe’ and have heard far too many times, ‘Ask any Indian what tikka masala is and they won’t know.’ To this I say, ‘Whatevs’. For me, this started out as a guilty pleasure dish I’ve grown to love and adapt to my own tastes, incorporating my love for tandoori dishes. I’ve gotten over it and I promise once you’ve tried it yourself, you will too! I’ve been obsessed with tofu puffs for as long as I can remember. I like to think of them as sailboats for any sauce or spice you add. They soak in flavours …