Overhaul – Please follow again!

Please see the new blog and follow it to get these recipes and more!


I will be moving my recipes over to the new blog soon, so this blog will become inactive in the next few weeks.

Old friends and new, welcome to a new culinary adventure! 🙂


Impossibly easy vegan chocolate cupcakes

This recipe has only two ingredients. You heard that right. Only chocolate cake mix and 300 gms silken tofu. I used the plain kind, but really, I can’t wait to try it with mango flavoured tofu and white cake mix. All you have to do is beat it, or put it in the food processor. Dont add any of the eggs, water or oil, just the tofu. Bake according to directions. I am looking for a vegan frosting, but frosted them regularly.


Vegan potato pie

I love potatoes. If there was only one food I could have in the world, it would be potatoes. And maybe corn. Potatoes are definitely a comfort food. Here’s a recipe that you can curl up with.

3-4 medium potatoes, boiled and mashed
1 tbsp garlic
Salt and pepper to taste
1 tbsp mustard
3-4 tbsp non dairy milk
1/4 cup non dairy cheese

Mix everything together. Into the oven it goes at 400 for 20 minutes. Again, use whatever you have, add whatever you like. I had pineapple mustard I’d been given for the holidays, used almond milk, and daiya cheese. Enjoy!


Vegan Palak Paneer

It waits to be seen if this is the last of my Indian recipes. Palak paneer is basically a firm cheese in a spinach curry.

Ingredients – serves 4

1 bunch spinach – I used a block of the frozen, chopped variety, so very easy
1 cup frozen peas or whatever other vegetables you have
1 block extra firm tofu
1 tbsp oil
2 tbsp chopped garlic
1 medium onion finely chopped
2 tsp each, chili powder and cumin 1/2 tsp turmeric powder
1/2 cup almond milk, or any other non dairy milk

First, squeeze all the water out of the tofu gently. Cut it into bite sized pieces. Marinate with half the spices. Remember, you can use more… Adjust the spice to your palate. Set aside for twenty minutes. Prepare the spinach, by chopping it finely in the meantime if you need to. If you’re using fresh spinach, remember to wash it well first.

Heat oil in the pan. Saute the tofu, again, taking care not to break it. Remove the tofu. Reserve the oil in the pan.

Add the onions and garlic. Once they soften, add the rest of the spices. Cook for two to three minutes. Add spinach, and frozen vegetables. Sprinkle salt to taste now, to release the water. Cook spinach and vegetables. In the “traditional” version of this dish, you may add peas or nothing. Real, add whatever you like and have at home. I added a mix of corn, carrots, and beans.

After about five minutes, add in the almond milk. Again, use the non dairy milk you like. The only rule is that it be unflavoured or vanilla. Also, avoid coconut milk as the flavours might be a bit strong and overpower the spinach. Simmer for five more minutes. Turn off heat, and add tofu. Stir gently. Let stand five minutes before serving. Enjoy!


Vegan ‘Chicken’ Frankie

Well, the inspiration for today’s recipe comes from India. It’s been just over a year since I was there. Despite its shortfalls, Indian food is amazing. My favourite had to be a fast food type chicken roll called a frankie. However, how could I veganize it? Easy, use soy chunks.

Here is the recipe.

1 small onion chopped
1 small onion thinly sliced
Half a cup of dried soy chunks
1 tsp green chili paste
1 tbsp minced garlic
4 tbsp frankie masala OR 1tsp chili powder, 1tbsp cumin powder, 1 and a 1/2 tbsp garam masala, 1 tsp mango powder all ground and mixed together. Salt to taste.
6-8 whole wheat rotis or tortillas

I’ve never liked soy, that is until my mum taught me how to cook it properly. So a couple of tips. First soak the soy in water. It will about double in quantity when rehydrated. Use warm water.


Here’s the hard part. Leave it for 45 minutes to an hour. After this, it should have a meaty feel to it. Squeeze the water out of it, and put it aside in another bowl. Discard the water.

In a pan, add a bit of oil. I added olive this time. When hot, add garlic, chili paste, and CHOPPED ONIONS. Make sure to chop it finely. Once softened, add the soy, as well as the spices. I used a frankie masala I got when I was.in India, but, the above spice blend works fine.


Coat everything well. Reduce the heat, and add some water. I started with a cup and added more as needed. Though nothing really needs to cook, cook it for about 30 minutes in order for the flavour to absorb. This is important so that your soy doesn’t taste like cardboard.


Once most of the gravy is absorbed after the cooking time (keep adding more water during the cooking time if needed), its time to assemble the frankies.


While you could use a whole wheat tortilla, I used an Indian whole wheat roti, readily available in many grocery stores now. Assembly is easy. Add a bit of the filling. Top with sliced onions. Roll. Eat. Enjoy!


This would taste great with rice on the side instead as well.

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