Tag Archives: tasty vegan food

Guest Blogger: The Trim Body – Lentil Pakora

26 Nov

Love hosting bloggers from around the world Matilda is the author of The Trim Body. Matilda is a British lady, living in Singapore, thus her Asian location influences her food. Here she is in her own words, “I firmly believe that omitting all animal protein from your diet is the healthiest way to live. If you also omit refined carbs and sugars too (think ‘white’ foods, white rice, white flour, white sugar, etc) then your body will be in its optimum condition. But, if you love food then that all sounds fairly dull? NO! Have a look at the recipes. You can feast on fantastic things and create dinner parties that carnivores will approve of.” Have to love her gumption! Follow The Trim Body blog on Facebook and Twitter. Welcome Matilda!

How sizzlingly super are these?! Completely fabulous dunked in some chutney!

1/2 a cup of chick pea flour

1 can of green lentils, drained

1 heaped teaspoon of garam masala


1 chili, finely chopped

Sieve the chick pea flour and garam masala into a bowl (I don’t normally sieve, but it is vital with chick pea flour). Add half a cup of water and mix well. Next, add the seasoning, lentils and chili.

In a frying pan, add about 2 millimeters or rapeseed oil. Wait for the oil to be hot enough before cooking the pakora, you can test by dropping in a tiny bit to see if it sizzles. Spoon in about a heaped teaspoonful at a time, turning them after about a minute.

Let them sit on a piece of kitchen towel for a moment before serving.

Enjoy – you will!


Guest Blogger: *Vegan Sparkles* – Whole Roasted Tandoori Cauliflower & Naan Wrap

15 Oct

Please welcome back a VBU! veteran. You can search her posts under her blog name Vegan Sparkles. The lovely Rebecca from down under. Feel free to check out her: blog, Facebook, Twitter and Instagram. Welcome back Bex!

Happy Vegan MoFo, everyone!

I’m so excited, I’m kicking off with not one but two recipes for you!  * Cue sparkles! *

Recently I spotted some incredibly creative ideas via My New Roots’ Whole Roasted Tandoori Cauliflower and Veg Hot Pot’s Tandoori Cauliflower Naan Wrap.  Tandoori Cauliflower??  I was so intrigued, I knew I had to try it immediately.

Someday I’ll make the amazing spice blend that My New Roots wrote about but in keeping with the ‘fast, fresh and simple’ VeganMoFo theme I promised, I went the quicky route and used a store-bought Tandoori paste and adapted as so:

Tandoori Marinade
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 3-4 tbsp Tandoori paste
  • Juice of 1 lemon
  • 1 tsp sea salt
  • 270ml can coconut cream
Tandoori Roasted Cauliflower
  • Mix all marinade ingredients together and cover a clean cauliflower completely.  Allow cauliflower to marinate in the fridge for at least one hour.
  • Preheat oven to 180C and roast cauliflower until tender.  My cauliflower had an extraordinarily large head so it took about an hour.

TA-DA!  The finished product!

I tandoori roasted a cauliflower!  I got excited.  *happy dance*

SO tasty and fun to make and it made an incredible meal paired with steamed Basmati Rice, Cucumber Raita and Coriander ‘Butter’ Beans.

Now it may be a year since I’ve tasted yoghurt but if I’m not mistaken, this concoction tastes incredibly like the real thing:

Cucumber Raita
  • 1 1/4 cup cashews, raw
  • 3/4 cup water
  • 1 lemon, juiced
  • 1 small Lebanese cucumber, diced
  • 1/2 tsp sea salt

While the cauliflower is roasting (for an hour or so), add cashews, water and lemon juice to blender and allow to soak.  Blend until smooth and creamy.  Remove from blender and stir in diced cucumber and salt.

Coriander ‘Butter’ Beans

In a large frypan, sauté green beans in a little vegan margarine until gently cooked.  Add coriander and stir well.  Season with salt and pepper and serve.

Tandoori Cauliflower & Cucumber Raita Wraps

Then for the best part – for your delicious lunch the next day, simply heat leftover cauliflower in a frypan (with a little EVOO and some more Tandoori paste if you dare!) and serve in Silverbeet leaf wraps topped with Cucumber Raita, salad, rice and fresh coriander.

Fast, fresh and simple!  And did I mention deeeelish?

Guest Blogger: Chronicles of Passion – Unmexican Burritos

27 Jun

Who doesn’t love burritos? Great comfort food and easy on the budget if you want to stretch a dollar. Laura, author of Chronicles of Passion, is a: runner, lover of cooking, baking and traveling. She is someone who enjoys being social, meeting new people, and gaining new experiences. By taking on challenges Laura discovered she enjoys participating in hot yoga – pretty healthy revelation! With hugs and boundless creativity she plans to take on the world; right after finishing University. Please welcome Laura!

Let’s be serious: the only thing Mexican about these burritos is that I called them that.

They are made with fava beans, not black beans or refried beans.

They have sweet potato, red cabbage and apple. A great combination together, but who puts that in burritos?

They are served in homemade 100% wholewheat flour tortillas. Semi-burrito-like I suppose.

They are a nice mix of spicy and sweet – not just all-out-burning-my-mouth-spicy like a lot of burritos.

Oh and they have kale. Healthified as my brother would say.

But really, they are just my own version of burritos. One that is a little different, a little uncharacteristic of said Mexican classic, and a whole lot original. Be original. Make whatever you want and call it whatever you want, because sometimes it’s not about being the same, conforming to the normal, going with the flow. It’s not about doing what every one else is doing, making what everyone else says and having the same thing over and over. It’s about being spontaneous, trying something new, making something different. Yeah you might mess it up (don’t worry, I mess up a lot of recipes, and they just never make it on here . . . ), sometimes it might just be a total flop (remember my sourdough bread?), but at the end of the day, you fail, mess it up, try again, start again and eventually succeed. And when you succeed in something a little out of the ordinary, it’s a little bit sweeter. Because it was nobody else’s successes that you were running after or coming second to. It was all your own.

Unmexican Burritos

Quite unmexican ingredients, but just as messy and awesome as the standard. Be original.

Ingredients (2 Burrito fillings)

  • 1 clove garlic, minced
  • 1/2 small red onion, sliced
  • 1/2 portobello mushroom, sliced
  • 1/4 cup red cabbage, diced
  • 1/4 cup sweet potato, cut into match sticks
  • 1/4 cup stewed tomatoes, with juice
  • 1/4 apple, sliced
  • 1/4 tsp ground Fenugreek
  • 1/2 tsp basil
  • 1/4 tsp garam Marsala
  • Salt and pepper
  • 1 tbsp tomato sauce
  • 1 tsp honey mustard
  • 1 tbsp apple wine (or juice or cider)
  • 2 flour tortillas (homemade or store bought)
  • 1 tsp balsamic vinegar
  • 1/4 cup fava beans, drained
  • 3 kale leaves, torn into pieces


  • In a small saucepan, cook onion and garlic over medium heat until fragrant.
  • Add red cabbage, mushroom, sweet potato, stewed tomatoes and spices. Cover and let simmer until vegetables are mostly cooked.
  • Add apple wine, balsamic vinegar, mustard and apple and continue to cook on medium heat until vegetables are fully cooked.
  • Add fava beans, kale and tomato sauce to thicken. Cover and simmer until kale has wilted.
  • Spoon into two flour tortillas and roll into burritos.

Don’t worry, these burritos are still just as messy as the classic kind. I guess that’s kind of normal.