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Chili Masala Tofu Scramble

Scrambling tofu is a great way to recreate the taste and texture of scrambled eggs. It’s great as leftovers too! Eat this in a sandwich for a brunch. Make some vegan pancakes, pour a fresh glass of almond milk…and you’ll be ready for anything. Chili Masala Tofu Scramble [Vegan] Ingredients 1 small onion, peeled and diced 2 cloves garlic, peeled and minced 2 tablespoons olive oil 1 block firm tofu, pressed and cut into 1 inch-thick cubes 1 small red chili, seeded and minced 1 medium green bell pepper, seeded and chopped 3⁄4 cup sliced white mushrooms 1 tablespoon soy sauce 1 teaspoon curry powder 1⁄2 teaspoon ground cumin 1⁄4 teaspoon ground turmeric 1 teaspoon nutritional yeast Preparation Sauté onion and garlic in oil in...

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Shakkariya Nu Shaak| Gujarati Sweet Potato Curry

Sweet potato, the oft ignored veggie Sweet potatoes are, I think, a hugely ignored vegetable in the average Indian kitchen. The potato is an almost universal favourite, while the sweet potato seems to have limited, reluctant acceptance. Well, at least, that’s the case in the average Indian kitchens I know of, including mine. We don’t use much of sweet potatoes, only in the occasional tikki or undhiyu, which is rather sad considering how very nutritious they are. When I came across this new variety of sweet potato in Namdhari’s Fresh recently, I was super excited to try it out. I picked up a couple of them, which got converted into this beautiful, beautiful Shakkariya Nu Shaak or Gujarati-style curry. It...

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5-Ingredient Vegan by Nava Atlas

I could make a recipe from the 5-Ingredient Vegan by Nava Altas every single day! Each recipe is perfect for, I’d say, all of us who are generally crunched for time and are looking for healthy meals that are quick, easy and full of flavor! 5-Ingredient Vegan 5-Ingredient Vegan is the most recent cookbook by innovative author, illustrator and recipe developer Nava Atlas. Just a few of her other popular cookbooks include; Plant Power, Wild About Greens, Vegan Holiday Kitchen, Vegan Soups, Vegan Express and Hearty Stews for All Seasons. What I love the most about all these cookbooks is that they are all focused on making plants taste great. The ingredients Nava includes in her recipes in 5-Ingredient Vegan are...

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Batate Thoy

Batate thoy is a traditional Konkani side dish made with potatoes and is prepared along the lines of a dali thoy recipe. The lentils in the latter is replaced with potatoes here and made into a thin soupy or a rasam consistency. This batate thoy needs only minimal ingredients and there is not even addition of turmeric to make it look vibrant. However in spite of it's dismal looks, batate thoy makes a delicious side dish to go with rice if the dish is kept on a spicier side.   It can be loosely dubbed as a potato saaru or rasam though no lentils or any spice powders are used. This thoy comes handy when one runs out of vegetables or looking to make something easy and...

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Another Food Blog: Black Chickpea Salsas

At the start of the year, I wrote a couple of articles about chickpeas. These were inspired by an oversupply of chickpeas in my house, due to last year’s shipping barrels being packed by an overzealous vegetarian, and an appointment with a hospital consultant who berated me for not eating enough fibre. I actually eat a lot of fibre, but he just said however much I eat it’s still not enough. I have to go back and see him again at some point, but I haven’t had the chance for a number of reasons.  But I started experimenting within chickpea recipes, and sharing them here, in other people, may also avoid trips to the Colo-rectal clinic. Several people have told...

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