vegan food from my travels
Simple, yet so satisfying, this delicious mayo-free loaded spring potato salad is brimming with nourishing spring veggies, and perfect for al fresco dining and barbecues. Apparently, May is National Loaded Potato Month and National Salad Month, so what better way to celebrate than with a super-healthy combination of both? I love traditional British potato salad,…
Ready in 30 minutes, crammed with nourishing veggies and spices, and served with fresh bread, my vegan chickpea shakshuka – a twist on the traditional Berber dish – makes a perfectly delicious and comforting brunch or supper. Add potatoes or grains on the side, and a green salad, and you have a hearty, filling dinner….
This vegan butter chicken (murgh makhani) is a delicious lightly-spiced combination of tangy yoghurt and sweet tomatoes, with butter and cashew cream to add a decadent richness. It’s definitely not an everyday recipe… but it’s perfect for celebrations and special occasions! Wow, this past week has been so hectic… I just haven’t had time to…
Stuck for what to make over Easter? Put some yum in your tum with these 10 amazing vegan mains! With the abundance of chocolate recipes recently, I was really keen to explore which savoury dishes other people have been coming up with. Surely I can’t be the only one who’s not drooling at all the…
My vegan condensed milk is a snap to make; use it to make burfi or other mithai, coconut macaroons, or in any recipe where you’d usually use dairy condensed milk to give a sweet, creamy, richness. When I was a child, my gran used to make me condensed milk sandwiches – all I can remember…
These vegan coconut macaroons are sweet and moist, chewy on the inside and crispy on the outside. Perfect as an alternative Easter treat, or at any other time of the year! Coconut macaroons were one of my favourite weekend treats when I was a child. My grandmother would take me with her to The Stow…
Thailand’s ubiquitous fried noodle dish, phad Thai, is fast, cheap, and easy to make, and very filling. Serve with fresh bean sprouts and spring onions, plus a dash of lime juice, and finish it in true Thai style, with crushed peanuts, chilli flakes, a little sugar, and some spicy vinegar. Delicious! Before we went to…
Wow, this is mad – just as I was penning this blog post in response to being given the Versatile Blogger Award, I found out that I had also received the Blogger Recognition Award from Marija over at Nuts and Walnuts! If you read my post a couple of weeks ago, you’ll know that Mari…
Ready in just 20 minutes, this vegan som tam is an incredibly simple, yet wholly delicious Thai salad made from crunchy vegetables, dressed with a fresh and zingy hot, sour, salty, sweet sauce. The taste explosion that is som tam (som = sour, tam = pounded) is usually made with shredded green papaya, and often…
This simple vegan Aloo gobi masala is a delicious mildly-spiced north Indian dish, made with potato and cauliflower, and can be served dry, or with a gravy. This mild and creamy curry is another of the wonderful dishes that my friend, Usha, taught me to cook when we lived in Fort Kochi. It’s easily one…
Bored with parmigiana di melanzane? (Strange as it seems, it could happen.) Looking for something else to make with aubergines? You won’t go wrong with my vegan eggplant roll-ups – a delicious baked combination of creamy aubergine, spinach, tomato, and tangy vegan ricotta. Traditionally, the aubergine slices are coated with flour, then fried until just…
