Today we have a collection of proven delicious vegan recipes shared by friends and vegan foodies. All of them are proven to be loved.
Some spicy, Roll up some sweet and all healthy to try for you. On page 2 a Spicy Vegetable Tawa Pulao, Steamed SwissRoll-ups, and Smoothies from Cook 2 Nourish Theses swiss chard rolls look amazing. From Gayatri, the Desserted girl, living in Mumbai, she shared a Chilli With Cornbread and a Spiced Carrot Cake.
Our friend David Rash also has a new proven liked and a delicious vegan recipe for us, SPAGHETTI WITH FRAZZLED CAPERS & BREADCRUMBS, which is surely worth trying. His recipes are always loved. Also, we have videos by our friend Kostas Demakis of Vegan Simple you will enjoy.
Proven delicious vegan recipes easy to prepare if you follow the videos. Thanks to our friends. Enjoy!
Tossing breadcrumbs with pasta might sound odd, but it’s an old Italian trick for those that couldn’t afford Parmigiano—cucina povera. With the briny bite of frazzle capers, it’s the perfect speedy supper.
Actually, this basic recipe does have a name in India – It is called Cauliflower Manchurian. But the funny thing is this dish is neither Indian nor Manchurian (God knows where on earth that place is !) While I was growing up in the ’80s in India, there was this huge craze for ‘IndoChinese fast-food’.
It started with me coming across a caribbean mango cucumber chow recipe on a recipe forum. My sensory buds tingled at the mention of mango. And with cilantro and lime thrown in? Wow, even more mouthwatering stuff.
Vegetable Pulao is a dish that you will find in every decent Indian cook’s repertoire. It is so easy to put together and its a one pot dish! Plus what I like about making pulao is that you can vary the amount or types of spices, use a different combination of vegetables to come up with variations of the pulao so that it is never boring. A vegetable Pulao is one item that always features in our potluck dinner gatherings with friends. It is one solid dish around which other curry dishes and appetizers truly become ‘sides’ but they all work perfectly well to complement each other!
Juice or smoothie? Let me assure you that both of these are super beneficial for you. And you can use both to improve the health of your family!
When you juice (using a juicer that has filters) you are removing the insoluble fiber – the pulp. Although fiber is good for you, it slows down the absorption of nutrients and some nutrients stay in the fiber. When you juice, you are extracting up to 70% of the nutrition right into your glass1, and without the insoluble fiber, your body absorbs 100% of these nutrients. Juicing has its advantages in that you get the nutrients out of the vegetables/fruits in their most absorbable state and so the body can get the maximum benefits without it having to do any additional work.
One of the best things I love about food blogging is the chance to come across so many different food bloggers and their recipes. One such blogger, Archana (who blogs at Ministry of Curry )and her recipe attracted me a few weeks ago when she posted the recipe for the traditional Maharashtrian delicacy of Alu wadi using Swiss Chard leaves. I was so excited to see that since ‘Alu Wadi’ is traditionally made using Colocasia leaves and they are available in our Indian grocers only seasonally plus they are usually not of good quality.
Guys, this focaccia is one of the nicest, nicest things I’ve ever baked. Brownies included. It’s soft, and fluffy and made with like three main ingredients. It was so ridiculously easy, I was convinced I’m doing something wrong. But one bite, and I knew this focaccia hasn’t seen the last of me.
Sweet, nutty, full of texture, these amped up granola bars are what you need on hand every time the munchies hit. I adapted the recipe from Sally’s Baking Addiction, swapping out the almond butter for peanut, and the pumpkin seeds for flax. This recipe is super flexible, use what you have lying around, you can’t go too wrong. Something tells me desiccated coconut would be yum!
First up, a moister than moist carrot cake filled with nutmeg, cloves and of course cinnamon because no winter/festive/Christmasy cake is complete without lots of spices. Brew yourself a piping hot cup of something and you’re home.
This cake is the kind of easy deliciousness that will combat all of the fiddly things your festive table demands. I toyed with the idea of frosting or icing or drizzling but one giant warm chunk was enough to banish any thoughts of interfering with it.
I think I probably first heard of chili while watching The Parent Trap. And at that time, I had no idea what it was except it sounded spicy. Alarm bells. Then a few years later I found out it’s a meaty, one-dish meal. Primarily made of a mixture of beans including kidney beans. More alarm bells. Because in my head, this was basically glorified rajma. I love rajma, adore it. But mess with it, and I get wary.
Who needs one more way to cook rajma, I thought, when the only way we know is just so incredibly good? Not me, I said. What self-respecting rajma needs veggies and odd spices and what not thrown into it? No rajma that I knew, that’s for sure.
And then I caved. Because vegetarian chilis began sprouting up all around me. No ground meat, just a ton of protein-packed beans and the alarm bells began to get softer, because it just sounded like a good change from the Indian way of cooking most beans. I hopped on to the chili bandwagon, along with chipotle sauce and a bottle of beer. And boy, oh boy, what a bandwagon it turned out to be.