Aquafaba is the name for the gelatinous and viscous liquid left over from cooking dry beans or the liquid found in canned beans and legumes. It can be used as a vegan substitute in many recipes that call for eggs or egg whites. The liquid in canned chickpeas has the ideal consistency of egg and works best in recipes, but you can also make your own.
Vegetarian
Lotus Root Kofta Curry
Lotus root kofta curry is a spectacular cozy winter dish in a rich, creamy, spicy onion and tomato gravy. The gravy in my recipe is much lighter than traditional versions, while retaining its creamy consistency and taste. You can serve it either with naan, aromatic rice mix or plain steamed rice.
Kanchipuram Style Idli
These Kanchipuram Idlis are vegan, gluten-free, and make for a very balanced meal when served with sambar (vegetables and lentils in a sour gravy) and chutneys.
Tomato and Lentil Tart with Black Rice Crust
I try to be as simple as possible with my recipes so that my readers can make the recipe with ease. This tart is easy and requires only three main ingredients. It has a really pretty tomato top which adds bright color, flavor and body to the tart. This vegan tart is fabulous for summer lunch, and serves 6 comfortably with a side salad or soup.
Buckwheat Zucchini Crepes (No dairy, eggs or oil)
This crepe recipe is a little playful because it uses the unusual combination of buckwheat and zucchini but it is really easy to make. Easier than Roti (north Indian flatbread) and French crepe because you don’t have to puff up or swirl the pan. The recipe is gluten, corn, soy, rice, dairy, eggs, and oil free.
Leftover Kedgeree Rice Pancakes
These leftover kedgeree pancakes are packed with rice, lentils, veggies and gluten free chapati flour. The recipe is pretty adaptable and offers soft, delicate and flavorful pancakes. They are filling and addictive topped with sun dried tomato pesto and fresh green salad.
Punjabi Style Aloo Matar
Potatoes and peas make a great combo when cooked with Indian spices and few kitchen staple ingredients. This much-loved dish has many variations to it. The Punjabi version is generally much thicker as it is made with boiled potatoes. The use of kasoori methi gives a nice flavor and turns this humble dish into something extraordinary.
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