Vegan Jalfrezi


I am bored of this seasons cauliflower! So when this weeks veg box arrived with yet another cauliflower, I wanted to throw it away. But then I had a variety of veg in the house but in tiny portions. I decided to put all of them together along with the cauliflower and make something that turned out to be very similar to a jalfrezi.


1 cauliflower head, cut into small florets

1 potatoes, cut into slices

1 bell pepper, cut into chunks

1 large onion, cut into chunks

1 tinned sweetcorn

1 tinned passatta or chopped tomatoes

2 carrots, cut into half then sliced

2 tbsp oil

2 tsp turmeric

3 tsp chilli powder

3 tsp garam masala powder

1 tsp cumin seeds

2 tsp ginger garlic paste

Salt & sugar to taste

Coriander to garnish


Heat oil in a hot wok. Temper the cumin seeds for a minute until they turn brown. Now add the cauliflower, potatoes and the carrots. Mix in the dry spices. Cover the wok and cook the vegetables on low heat for 10 mins. Now add the onion, sweetcorn and the ginger garlic paste. Cook it for 2 mins (add a splash of water if necessary). Now add the tomatoes, a dash of water along with the salt. Cover and cook until all the vegetables are nearly cooked.

Now add the bell peppers and sugar. Cook for further 5 mins without the lid. Garnish with chopped coriander. Serve hot with rice or naan bread.



Vegan Chocolate Mousse


We love chocolate mousse but not eggs, which makes it difficult to make a mousse.

I tried making it with silken tofu but nope, didn’t work. But I found something that works – Aquafaba!

Aquafaba is the liquid you get in a tin of beans. If you get dried beans in bulk then soak them up overnight, drain the water. Cook the beans and the water you get from cooked beans is Aquafaba. Always strain the aquafaba before using.

Servings 2


Aquafaba from 1 tinned chickpeas

250 gms of vegan dark chocolate (70 %)

2 tsp odourless coconut oil


Whisk the aquafaba until it forms thick peaks. Be patient, it takes a while. Aquafaba is more forgiving than egg whites which means that even though it takes longer to turn fluffy you can stop and start. It won’t lose it’s thickness.

On the other side melt the chocolate with the oil. The oil prevents the chocolate from turning grainy.

Once your aquafaba is ready, add the chocolate and slowly fold it in. Add vanilla essense if you like or chilli powder (optional).

The aquafaba may seem to collaspe but don’t lose faith. I took my chances and refrigerated it in serving bowls and after a couple of hours it was ready and perfectly smooth and fluffy.

I hope you try it and let me know how it turned out for you.



Vegan Tuna Crunch Salad


I have been thinking a lot about kids lunch boxes. It is not as easy as putting a sandwich with a slice of ham and a slice of cheese in it.  So every morning I come up with something new. This is one of those experiment that went right.


1 tinned chickpeas

3 tbsp vegan mayo

1/2 finely chopped onion

1 tbsp french mustard

2 gherkins finely chopped

A squeeze of sweet chilli sauce

Salt and pepper to taste

A bag of salad leaves of your choice


Drain the chickpeas and mush them up coarsely with a fork or potato masher. Add all the ingredients apart from the leaves and sweet chilli sauce into it. Mix it all up and have a taste. Adjust the seasoning a cording to taste.

Now serve it on top of fresh salad leaves. Add a dash of sweet chilli sauce.

I put this all together in a tortilla wrap for my kids lunch boxes. It was a total hit.

P.S: Don’t throw away the drained water from the tinned chickpeas. It is called aquafaba and can be used as egg whites in cakes and meringues. More on that in my next post.




Cauliflower Korma, Rice And Purple Cabbage & Carrot Salad


This is not an authentic Korma recipe but quick and tasy nonetheless! Usually I would make my own korma spice and I might share the recipe sometime. But for now, here is a quick recipe to satisfy your mid-week curry craving!


1 head of cauliflower, cut into small florets

1 big onion, chopped

5 to 6 cloves of garlic, chopped

1 tin tomatoes

1 tin coconut milk

1 potatoes, cut into small cubes

2 big tbsp of ready curry powder (I used hot, but medium will work just fine)

1 tsp of paprika (for colour)

1 tsp muscavado sugar/coconut sugar or 2 tsp of maple syrup

Salt to taste

2 tbsp of oil


Heat oil in a hot wok. Saute the garlic and onion until light brown. Then add the cauliflower and potatoes with the spice powder. Let it cook for couple of minutes and then add the tinned tomatoes. Let the tomatoes cook slowly for 20 minutes so that it loses it’s raw flavour and releases it’s natural sugar. Then add the coconut milk and cook on medium heat until the potatoes and cauliflower are cook. I added lime juice in the end but that is option. Garnish with coriander. Serve on a bed of piping hot basmati rice!

Carrot & Cabbage Salad:


3 Carrots

Quater of Purple Cabbage


This is easy peasy. Simply grate the two ingredients and serve. One could add a dressing of lemon and mint but because I was serving it with curry which has so many flavours, I thought sometimes easy raw and as is, is the best option.

Plating Tips:

Take a bowl and place it upside down on a plate. Now fill up the plate with rice but around the rim of the upside down bowl. Now remove the bowl and you should have a well in the middle. Fill it up with some curry and serve salad on the side.

Or do what I have done. Place rice on the side of the bowl, and curry on the other. Place the salad on one side where the rice and curry meets.




Quick Chickenless Fried Rice


This one is my go to lunch, good when you want to empty the fridge that has half an aubergine, 1 courgette, 1/4th of a carrot and only a few strands of meatless chicken stripes.


A bowl of cooked rice (best if from the night before)

half a chopped carrot

half a chopped aubergine

1 chopped onion

2 cloves of mince garlic

a handful of meatless chicken stripes

handful of kale

a few sprig of coriander

2 tsp of ready tandoori spice powder

a few drops of worcestershire sauce (vegan ones are available in the supermarkets)

2 tbsp of sunflower oil


Heat the oil in a wok. Add all the vegetables and saute until tender. Add the spice powder and worcestershire sauce along with the meatless chicken stripes. Lastly, toss in the rice and then garnish with freshly chopped coriander leaves. (I added a little bit of sugar, but you don’t have to). Serve while hot!

Roasted Chickpeas On A Bed of Cous Cous Served with Green Beans in Tahini Sauce And a Dollop Of Carrot & Ginger Soup


This recipe was put together with all the leftovers but I think it makes for a fabulous meal, packed with all the nutritions that you could possibly need. Perfect to impress a crowd.

The good thing about this particular recipe is that you can cook and serve them as individual items or mix and match according to your convenience. Or put everything together when you have guests over. A very nice way to introduce your friends to vegetarian/vegan diet!

For the Cous Cous:


Cous Cous

Cajun Seasoning


Just cook cous cous as per instructions (usually just soak it in hot water in the ratio of 1:2)

I added a bit of ready cajun seasoning in the cous cous. So that’s that done! Set aside.

For Carrot & Ginger Soup:


1 chopped onion

4 cloves of chopped garlic

2 inches of chopped ginger

1 tbsp of Bouillon (vegan)

1 bag of carrots (about 10 big carrots)


I used a pressure cooker which makes the process quicker. I simply put the whole lot of ingredients in the pressure cooker & added some water. After a good 3 to 4 whistles, all the vegetables were nice and mushy. I let it cool down a little bit and then blended it all. Bosh! Ready to serve.

For the chickpeas:


2 tins of chickpeas

1 tsp of sunflower oil

1 tsp of chilli powder

1 tsp of coriander powder

Salt and sugar for seasoning


Just rub all the ingredients together and put it in the oven on gas mark 6 for 15 mins or as long as it takes to get the desired result.

For the Olive Bruschetta


Handful of black olives

5 to 6 cloves of chopped garlic

1 chilli

1 tbsp of olive oil

1 tbsp of lemon juice


Just blend it all together and form a coarse paste. Slice the baguette, toast it and then spread the olive mix on top of the toast.

For the Green Beans


A bowl full of frozen green beans

1 tbsp of tahini

lemon juice to taste

salt and pepper to taste

2 cloves of minced garlic

2 tbsp of olive oil


Cook the green beans as per instructions. The most common way is to microwave it for about 6 to 8 minutes.

For the dressing, I tend to put all the ingredients into a sterilized jam jar and put the lid on. Give it a good shake (kids like to do this part if you would like to get them involved). Toss it in with the green beans. Voila!

Plating tips:

Put the cous cous at the bottom of the bowl, and surround the bowl with small portions of everything. Don’t be very generous with your portions. This bowl of food is very fibrous and will make one feel rather full very easily. Also, when you put so many things in one bowl, the portions get bigger than you would realise. People can always come for seconds!

P.S: I added Avacado for healthy fats!




Musical Monday – Baba Maal

I have no idea what is this man singing but I love him. His voice pulls a string in my heart very gently. I associate this song with me falling in love with my husband and apparently my husband associates this song as, “Sushi’s song”…

The first time my husband and I met was on my 23rd birthday party, and we knew we were smitten. Our hearts felt a tickle that makes you smile endlessly. Apparently, on his drive home from the birthday party at 6am, he was listening to this song and it made him very happy and his heart was full of me. He went home and sent me this song!

Ever since this song has had a special place is our hearts! 🙂 It is a pleasure to share it with the world!