Vegan chocolate pudding of sorts 

Vegan chocolate pudding of sorts 

I have this particular sweet tooth which has intensified since I’ve gone vegan. I really can’t eat anything outside, and tbh I don’t want to either. This leaves me with the happy option of making my own desserts. So today was one of those dessert craving days. I decided to act upon my craving, and here is what happened. Really healthy stuff also. 


What you need: 

7 dates

Two tablespoons of cocoa powder 

Three tablespoons each of melon seeds and sesame seeds 

What to do: 

Just blend it ok. 

That’s it, you’re done! Eat this up while you dance and sing and generally chill. I also discovered how you can put this on top of a vegan biscuit and eat it then. 

Muhammara with a Twirl!

Muhammara with a Twirl!

Fellow readers and fellow schemers,

Here is the first guest entry this blog has every seen. It has been written by my dear friend Nandini, my co-chefspirator. Love you to bits for doing this! We will try for a picture soon. Meanwhile, please make this and make your life much better.

Muhammara with a Twirl!

First, you put on some music. Any kind. It helps kickstart the creative process, lifts your mood and sets your body in motion. Three great reasons as far as I am concerned. My choice that day was Santana and his music soon took me to another plane.

My feet were dancing as I went around gathering my ingredients. Try juggling three red peppers – it’s not easy, especially if you are as clutzy as I am. They should be blood-red and firm and fresh to the touch.  If you have any leftover yellow peppers (as I had that day), that too can be added. Wash and wipe. Cut into thick strips, scooping out the innards carefully. I don’t waste any of it, including the “nose” near the stalk. Put aside all the unusable portions (like seeds, stalk etc) for composting later.

Bring out the oven tray and swirl it flamboyantly with olive oil. In my head, the more the olive oil, the best the taste. Place the peppers in the oven at about 180-190°C. Step back and wait for them to roast, the aroma slowly filling the entire room. Turn the vegetables over once or twice in between so the strips get evenly grilled. That should take about 15 minutes. Meanwhile in a saucepan, toast walnuts, sunflower seeds and flax seeds (the latter in lesser quantity than the other seeds). Blend all these together with olive oil for a tahine that’s a little … hatke.

Ding! The peppers are done. Gently scoop them out, along with their juices, a dash of cumin powder for an added zing, chili flakes or black pepper (you pick your poison) and blend it all together with the tahini. Once it’s done, add fresh lime juice to the dip.  Top the deep orange Muhammara with a jaunty sprig of something green (parsley or coriander, just for colour) and it is ready to go! Warm up some pita with olive oil, cut it on a plate into triangles and place the dip in a tiny little dish in the middle of the pita. Twirl around one last time to the insistent drumbeat. Voila, your dish is ready!

Santana’s guitar riffs, warm pita and Muhammara – could life get any better?!

Rawsome red sauce pasta

Rawsome red sauce pasta

I’m blogging after ages. Oh yes I am, oh yes I am!

A friend was visiting and she introduced me to the wonderful world of raw cooking. I mean, I have unknowingly cooked raw food earlier, for instance my Avo mousse, but this was special.

With her, I made green sauce pasta (parsley pesto la la la). By myself, I decided to make red sauce pasta. I looked up recipes online and found something on the rawtarian which I followed. Here is what went in and happened:

RAWSOME RED “pasta” (for one)

For the coodles(carrot noodles) :
Two carrots
One red pepper

For the sauce:
8-10 sundried tomatoes (packed in oil kind)
Three tomatoes, chopped
A sprig of parsley
Salt to taste
Two cloves of garlic, chopped

What to do:

1. Peel the carrot into noodle like strips. You can either chop them like that or use a peeler. I have this amazing peeler which my uncle gifted to me. So I use that only.

2. Chop the bell pepper finely.

3. Mix up the bell pepper and carrots together in a bowl. This is for fun.

4. Blend all the sauce ingredients together.

5. Add the sauce over the coodles and red pepper bits and enjoy your life starting now.


Vegan mofo (last) post 21: Nayappams!

Vegan mofo (last) post 21: Nayappams!

So today for Vegan mofo’s last post, I made something which my grandmother would make around festival time. They are these lovely balls filled with love and laughter, and they are called nayappams. I regret the fact that I didn’t learn these from her, but thankfully, the internet was full of nayappam recipes and I think I found the best one. I think.

The recipe source is here

So here are some pictures, and I end the Mofo with a big shout out to my lovely grandmother wherever she is, I hope she is cooking up a storm!