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If you aren’t Indian or have never traveled to India, you’ve probably never heard of this dish. A favorite breakfast of the Indians not only in India but also largely popular amongst those of us spread across the globe. 

Originally a staple breakfast in the state of Maharashtra, Pohe holds a special place in my heart. 

Depending on the region you come from, Pohe may be served with a side of yogurt, garnished with freshly grated coconut, a lemon wedge, sev, farsan, or sometimes even a spicy gravy! 

While they are eaten all over the country, cooked in different styles, my familiarity is the typical Maharashtrian Kanda Pohe. Cooked in countless different ways in the Marathi kitchen, it is a breakfast staple. 

Kanda Pohe literally translates to, Kanda meaning  Onion and Pohe, Flattened Rice.  

Pohe or Poha is parboiled rice that has been rolled, flattened and dried resulting in flakes of different thickness. With no particular taste these flakes are capable of soaking in whatever flavors we add to them.

My Dad sometimes eats Doodh Pohe - that is Pohe with milk and sugar. 

Then they’re Dahi Pohe - almost similar to Curd Rice, where the rice is swapped with Pohe. 

And not to forget Dadpe Pohe - chopped up onions, tomatoes, fresh coconut, coriander all mixed into raw Pohe, allowed to rest for a bit by placing a plate and weight on the Pohe. This method is called dadapne which is where the dish gets its name from. 

Fascinating isn’t it?! 

Each family has their own recipe molded according to their tastes and preferences. Some like it spicier, some may add potatoes, peas, some do not add any sugar while some like it with just onions! 

This is how my mother makes it at home and this is her way of making it. And yes she too adds potatoes sometimes! 

The whole recipe takes less than half an hour start to finish and that is why it can be eaten as a quick breakfast. Perfectly made Pohe should ideally be fluffy and not mushy with each grain separate from each other. 

The spices includes the holy trinity of the Maharashtrian cuisine - Mustard seeds, Turmeric and Asafetida. 

The addition of onions, pops of sweet succulent green peas, slight but not too overpowering heat from the chilies, the crunchy peanuts, hint of sweetness from the sugar and tang from the limes creates a perfect balance of flavors and textures between each other. 

Pair it with a bowl of yogurt and you have a perfectly balanced breakfast!! 

With the ever growing interest in eating foods from different countries and cultures you can now find Flattened Rice or Poha in the Asian section of most supermarkets! 

So the next time you come across Flattened Rice, you know what you need to try!

Ingredients: 

1 1/2 cups Poha 

1 large red onion 

1/4 cup frozen peas 

2 tbsp peanuts 

6-7 curry leaves 

2 green chilies 

4 tbsp cilantro 

1/2 tsp mustard seeds 

1/2 tsp turmeric 

1/2 tsp asafetida 

1/2 tsp lime juice 

1/2 tsp sugar 

2 tbsp oil 

Salt to taste 

Prepping for Kanda Pohe : 

1. Take pohe and put it in a colander or a sieve and rinse it whilst simultaneously washing the pohe. This will make it soft. One thing to remember is, if you are using the finer variety of pohe, then it will absorb too much water. Keep the rinsing as quick as possible. If you are using the thicker variety then it will take about 45-50 seconds before the poha gets soft. Transfer them in a bowl and cover with a plate.
2. Chop the onions, defrost the frozen peas. If you are using fresh peas then make sure you boil them until they are soft. 
3. Chop the green chillies, and cilantro.

Method: 

1. In a Kadhai or a wok, add oil. Once the oil hot add the peanuts and cook until you see them start to change color, about a minute. Drain and remove the peanuts in a bowl and keep aside. 
2. In the same oil add Mustard and once they start to splutter add, asafoetida, turmeric, curry leaves, green chillies, onions and the peas. Mix well and cook until the onions are translucent, this should take about two minutes.
3. Meanwhile add the sugar, lime juice and salt to the Pohe and give it a mix. 
4. Once the onions are soft but not brown, add the Pohe, along with the cilantro.
5. Mix well, sprinkle a tiny bit of water, (1/2 tablespoon to be precise) cover with a lid and let it cook on lowest heat setting for 2-3 minutes. 
6. After two minutes, remove the Poha in a serving plate. Garnish with peanuts, cilantro and freshly grated coconut.

Serve hot with some more sprinkling of grated coconut, cilantro and a squeeze of lime juice. You can also have a bowl of plain yogurt and Masala Chai on the side. 

It’s gorgeous sunshine on a plate. If you are a fan of lemon desserts then this is for you. 

Perfectly smooth, tangy, luscious and lemony - not too rich, not too heavy. 

Made with just 8 ingredients this recipe is a lip smacker. 

To me a Lemon Tart always seemed a bit… well… meh and plain in comparison to say a lemon meringue pie. Especially, a vegan one. 

But, as it turns out, I’ve been completely wrong the entire time! 

It’s not plain, in fact it is elegant. 

The crust is made using almond flour rather than just plain flour, giving it an even more delicious flavor.

For the crust :

1/2 cup vegan butter, melted

1/4 cup sugar

1 cup almond flour 

2 tbsp plain flour 

For the lemon filling : 

3/4 cup lemon juice, from about 4 large lemons

1 tspn lemon zest

1 tspn  pure lemon extract 

1 1/2 cups sugar or honey 

1 1/4 cups vegan oat cream 

6 tablespoons corn starch 

tiny pinch of turmeric, optional, I added it just for color. 

Method : 

Preheat the oven to 175°C and line a 9 inch spring form with parchment paper. 

For baking the crust

1. In a medium bowl, mix together the melted vegan butter and sugar. Add the almond flour and flour, stir until combined. The dough will be thick. 

2. With your hand, evenly press it into the pan. Bake for 16-18 minutes until the edges are very lightly browned. Set it aside.

For the filling

1. In a medium saucepan, add the lemon juice, lemon zest, lemon extract for even more lemony flavor, sugar / honey , vegan oat cream, cornstarch and a tiny pinch of turmeric for color. 

2. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. 

3. Spread the filling over the crust evenly, using a spatula. 

4. Bake for 15 minutes, at 175°C. 

Remove from the oven and let it cool at room temperature for about 30 minutes. 

Transfer it into the refrigerator for an additional 1-2 hours, or overnight, until it is set.

Carefully run your knife along the edges of the spring form to loosen the tart. 

Open the latch of the pan and lift out the outer container. 

Gently slide your tart out onto the serving plate. I kept my parchment paper on simply because I wasn’t sure my tart would stay intact. An almond flour base is more delicate than the regular flour crust. 

Decorate and dust with powdered sugar if you like, cut and enjoy!

Think tangy. Think lemony. Think creamy. Think surprisingly delicious. Think guilt free. Think you want to try it? Get your ingredients ready because you need to head into your kitchen to make these. 

For the crust: 

1/2 cup spelt flour 

1/2 cup oat flour

1 cup almond flour 

1 pinch of sea salt

1/2 tsp baking powder 

1 Tbsp maple syrup

4 Tbsp plant based butter or regular butter 

2 Tbsp coconut flower sugar 

1. Preheat the oven to 175˚C
2. Mix all of the above and combine until you get a loose sand like dough, it should form a soft dough yet not be too crumbly.
You can add some butter if it feels too dry.
3. Press evenly on to a 9” lined baking tray.
4. bake for 15 minutes. Remove from the oven and keep aside.
5. Increase your oven temperature to 190°C.
For the filling : 1.5 cup cashew nuts 1 cup coconut cream - it has to be really thick. Normally when you buy a can of coconut cream, the thick creamy part of settles on the top and the liquid remains below. You need to use the top half.
6. Carefully spoon out the top layer of the thickened cream.
3 Tbsp or cornstarch / cornflour / arrowroot 1/2 cup lemon juice 1 Tbsp of lemon zest A pinch of sea salt1/4 cup maple syrup 1 tsp coconut sugar
7. Soak the cashews in hot water for half an hour or overnight. Drain them thoroughly.
8. Add these into a high speed blender along with coconut cream, lemon juice, lemon zest, corn starch, sea salt, coconut sugar and maple syrup. Blend on high until it is very creamy and smooth.
9. Taste and adjust flavor. I needed to add a bit more lemon juice because my lemons weren’t sour  and also more maple syrup.
10. The end taste you are looking for is tangy-lemony and not overly sweet. I was so tempted to put a straw in and drink this like a smoothie. So darn delicious! Pour the filling into your pre-baked crust and spread an even layer. 11. Bake for 20-23 minutes. The edges should look a tiny bit dry and the center should jiggle very slightly.
12. Remove from the oven and let rest for 10 minutes.
13. Transfer it, uncovered, into the refrigerator and let it cool completely for at least 4 hours or preferably overnight. 

To serve, slice and sift with powdered sugar. Store the leftovers, if any, in the refrigerator, covered. 

It’s, silky, smooth, luscious and absolutely guilt free! It’s fat free, sugar free, 100% vegan!!
This vegan dark chocolate Mousse is just that and then it’s something more. It has a perfect texture, taste and you can never guess the ingredients that went into making it. 

150 g dairy-free dark chocolate or vegan chocolate 

2 large ripe avocados

2 tablespoons cocoa powder

1/2 teaspoon vanilla extract

8-9 pitted dates 

160 g coconut cream

1 pinch of sea salt 

A sachet of agar agar.

1. Break the chocolate into the bowl and microwave it on high for 3-4 minutes.
2. Let it to melt, stir and then set aside to cool slightly.
3. In a Food processor add pitted dates and some coconut cream and blend until it gets smooth.
4. Warm two teaspoons of coconut cream and add the agar agar and mix well. Keep aside.
5. Halve the avocados, remove the seed and using a spoon scoop the flesh and put it into a food processor.
6. Add the remaining ingredients, coconut cream, cocoa powder, vanilla extract, salt and pulse for a few seconds.
7. Scrape down the sides with a spatula, then pulse again to combine well.
8. Add the prepared coconut cream - agar agar and mix.
9. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
10. Divide the mixture between six small bowls, then pop in the fridge to chill for a minimum of 30 minutes. 

Decorate with toasted nuts, chopped fruit or eat as is. IT. IS. SO. DANG. GOOD!!! 

I think that Panna Cotta is a perfect dessert. It is easy, quick, delicious and almost foolproof. You can adjust the ingredients to suit various diets, naturally gluten free and completely adaptable for vegan and dairy free diets. Or, go full on using traditional ingredients.
This lemon coconut panna cotta is made with coconut milk for a creamy, healthier twist to the classic recipe and it is topped with a lemon strawberry compote.
In place of dairy, I used coconut milk and instead of sugar, I used coconut flower sugar. Basically, when I made this, I was looking for it to be an epic vegan, paleo version of panna cotta. This definitely didn't disappoint!

🍮 This Panna Cotta uses the same technique as a regular one. 

🥥 400 ml can of coconut cream

🥥 1/4 cup coconut flower sugar 

🥥 1 teaspoon agar agar

1. Combine coconut milk and coconut flower sugar in a sauce pot. Put on a low to medium heat and stir. 
2. Add agar-agar to the mixture and whisk until dissolved. Keep stirring on a low flame for about 10 minutes, until the agar agar dissolves. 
3. Pour into ramekins, cover and chill until set which should take about 4 hours. 
4. 
   

It’s that simple 😊Top off with some strawberry lemon compote, lemon rind and coconut flakes. 

Here is an interesting risotto that might catch your attention. It is delicious. It is vegan but you can make it the traditional way by using butter and parmesan cheese. 

450 g pumpkin , butternut or hokkaido, cut into cubes, preferably all the same size

1/2 a white onion, chopped 

1 clove of chopped garlic

1 tbsp olive oil

1 tbsp vegan butter

350 g risotto rice

150 ml white wine

1 Liter vegetable broth

1 heaped tbsp nutritional yeast flakes 

1 dash lemon juice

1/2 tsp grated nutmeg 

1/2 tsp thyme salt, pepper, and chives for garnishing 

1. Peel the pumpkin and dice it into bite size pieces.
2. Finely chop the onion and garlic.
3. Heat the oil and butter in pot and sautée the onion and garlic until translucent.
4. Next add the pumpkin and rice and sautée this as well.
5. Deglaze the pot with white wine. It should take about 3-4 minutes until the wine has evaporated.
6. Now add the vegetable broth. Add this little by little and add just enough to cover the rice, then let it simmer while stirring from time to time.
7. Once the liquid has been absorbed, repeat, and add some more vegetable broth.
The risotto rice should be done in 15-20 minutes.
8. Stir in the thyme leaves and grate nutmeg into risotto after about 10 - 15 minutes of cooking.
9. When the rice is ready, season your risotto with lemon juice, nutritional yeast flakes, salt and pepper. 

10. Sprinkle with chopped chives. 

A sugar free recipe that uses dates as a sweetener! Sounds good? Then read on! 

I’m on a mission! A mission to put forward desserts which can actually be good for us. No unwanted sugars and as far as possible with a vegan option. 

To be honest, I’m loving how good and easy the recipe is and the taste is just perfect. 

When I took this glorious cake out of the oven and it was everything I looking for in a cake. It was moist, lightly sweetened, nutty with a lovely hint of cinnamon. 

The aroma that was lingering in the house was something to treasure. 

This is a perfect tea cake but quite frankly I enjoyed it by itself! 

This cake uses Belle de Boskoop Apples. They are firm, tart and quite fragrant. You can swap these for Granny Smith or the Pink Lady variety. 

The simple ingredients that are used comes together in a snap. Let me walk you through my recipe. 

Take the wet ingredients and blend them along with the pitted dates. In another bowl measure and add in the dry ingredients. Line a spring form with parchment paper. Mix in the wet and dry ingredients. Pre heat the oven and set the cake in to bake. In about 35-40 minutes you’ll have in front of you an aromatic delicious cake that will make you nothing but proud of what you call pull together within in a matter of an hour. 

What you need: 

1 cup unsweetened plant based milk 
1 cup soft pitted dates*
2 tbsp water

4 tbsp olive oil

1 tbsp apple cider vinegar

1/4 cup pure date syrup*

1 tsp vanilla extract 

1/2 cup spelt flour

1/2 cup almond flour 

1/2 cup mixed grain flour - flax, oat (blended into a rough flour) 

3/4 tsp baking powder 

1/2 tsp cinnamon

1 cup pecans 

1/2 cup almond flakes 

Pinch of sea salt

1 cup peeled and chopped apples

1 apple, skin on, washed, cored and sliced thin 

1. Preheat oven to 175° C and grease a 8 inch spring form. 

2. Into a blender, add the plant based milk, dates, water, olive oil, apple cider vinegar and vanilla extract. Blend until smooth and set it aside. 

3. In a large mixing bowl, add all the 3 kinds of flour, baking powder, cinnamon, salt, almond flakes and the chopped apples and give it a mix. 

4. Pour the wet blended ingredients into the bowl with the flour mixture. Mix gently to incorporate. It is important to not over mix. At this point, the batter will be rather thick. If it looks too thick, just add a teaspoon of plant milk. 

5. Now pour the batter into the spring form. 

6. Decorate the cake with sliced apples and pecans. 

7. Bake for 35-40 minutes. Do a toothpick test to see if it comes out clean when inserted. If yes, your cake is done! 

8. Switch off the oven and using oven mitts remove the cake. 

9. Sprinkle some coconut sugar on the top and put the cake back  into the switched off oven. Let the sugar melt. It should take 5 minutes.

10. Remove it and let cool for 15 minutes before removing it from pan. 

11. Serve with a dollops of cream and a steaming hot cup of coffee. 

This cake stores well in an airtight container for up to 5 days in the refrigerator! 

* If you have dates that are too hard, you will have a hard time to blending them. To soften them, put them into a bowl of boiling water and let sit for 5 minutes. Drain, squeeze out the excess water and use it in the recipe as directed. 

*I am lucky to find pure date syrup in my supermarket here. If you don’t have this option then use 1/2 more cup of dates. 

I am beyond thrilled with the outcome. I hope you give it a try. 

You need this right now in your life my dear Lemon Lovers! 

Traditionally made with egg yolks and butter, this vegan version will make your life that much more easier. 

I love the fact that it doesn’t needs eggs and still you end up with the same smoothness and texture! 

Bright, tangy, luscious, bursting with lemony fruity goodness. 

I made lemon curd for my daughter’s birthday last year. Needless to say that was one delicious tasting tart but now I feel like the lemon curd that I used on it, deserves it’s very own recipe. It’s versatility makes me want to give it its own spot in my website. 

Use it as a topping on yogurt, pancakes, oatmeal, waffles, scones, Dutch babies, ice creams! 

Use it as a filling between cake layers, in a tart or even macaroons!

You will need: 

1/2 cup fresh lemon juice

1/2 tsp lemon zest 

2 tbsp cornstarch

tiny pinch of organic turmeric to enhance the color 

6 tbsp water

1/2 cup medium-fine granulated sugar (not powdered sugar) 

1 tsp lemon zest 

1/4 cup vegan cream 

a pinch of sea salt

Few drops of vanilla extract - optional 

Here’s how to go about it: 

1. In a stainless steel pot add the lemon juice, lemon zest, cornstarch, water and turmeric and whisk until fully incorporated.

2. Turn the pot to medium-high heat and begin to whisk. You want to whisk the entire time so the cornstarch doesn’t clump up. The hot mixture will now begin to thicken after about 3 minutes mark. Reducing the heat and continue to whisk for another two minutes. 

3. Slowly pour in the sugar into the thickened curd and whisk thoroughly until the sugar has dissolved. 

4. Add in the sea salt, vanilla and stir to combine. 

5. Stir for another two minutes. You should not, but if you do begin to see any lumps remove it off the heat and whisk vigorously until all the clumps are gone.

6. Remove from heat and stir in the vegan cream and whisk once again to combine. 

7. Bring it back to heat for about 5 minutes until it begins to thicken up even more. Keep stirring occasionally.

8. Taste and add more sugar if needed. It should taste tart and sweet at the same time.

9. Remove from the heat and allow it to cool. Once cooled fill it in glass jar 

* Always use a stainless steel pot to cook the lemon curd. It will stop the lemon from oxidizing and turning the lemon curd green! 

I miss cooking for my daughter. She’s my biggest inspiration as far as vegan food is concerned.

Being Indian, we have a huge varieties of vegetarian food which can be easily adapted for vegans. Thus, cooking vegetarian recipes comes naturally to me but there are often times when I like to stray away from the classics and have something different. 

This is where my time spent in South East Asia comes in handy. The amalgamation of the two is perfect for any foodie who loves to experiment in the kitchen. 

This Umami loaded Tofu highlights the amalgamation of Asian flavors.

What  began as an experiment,  turned into a scrumptious meal. I call it my recipe for success. 

Quite a few people have a misconception that tofu is bland and boring. This recipe is built to change that. 

Cubes of tofu, lightly pan fried and then tossed with a pineapple-soy-mirin-miso-chili based sauce. 

The succulent Tofu pieces soak up all the flavour this dish offers. Spicy, tangy, aromatic, garlicky and umami. 

Let’s start preparing the Tofu 

300g tofu 

1 tbsp soy sauce 

1 tsp maple syrup 

1/2 tsp turmeric powder 

1. Start off by removing the excess water from the tofu. To do this lay the tofu on a clean kitchen cloth and wrap it. Place a plate on the top for five minutes. Remove the plate and the cloth and place the tofu on a chopping board. Cut it into cubes and keep it on a plate. Pour the marinade all over the cubes. 
2. Now dust the cubes well with some cornstarch. It is now ready to be pan fried. 
3. Take a nonstick pan and add a tiny bit of oil. On medium heat, once the oil is hot place the tofu cubes and fry them until nice and golden brown on all sides. 

The result is a flavorful tofu that’s crispy on the outside, soft on the inside. 

For the sauce 

To a bowl add the following ingredients: 

1 tbsp of soy sauce 

1 tbsp of mirin 

1 tbsp of maple syrup or coconut sugar or brown sugar 

1 tbsp of red or white miso paste 

1/2 tbsp of sesame oil 

A good dash of white pepper 

A sprinkle of chili flakes. More if you want it spicy or leave it out all together. 

Stir and Keep this aside. 

In addition you will need : 

Two cups of fresh pineapple, finely chopped 

An inch of ginger, grated

3 cloves of garlic, grated 

1 tbsp oil 

Method 

1. Add oil in a pan which is set on a medium heat and fry the pineapple, ginger and garlic for a good 10 minutes or until everything becomes mushy. 
2. Add the prepared sauce mix and cook for another minute. Take it off the heat. 
3. Gently place the fried tofu in the pan and toss. Sprinkle with some toasted sesame seeds and finely chopped spring onions. 

Serve hot with some steamed rice.