The Desi Vegan

Vegetable Pulao is yet another Indian classic. This dish has three main components; rice, vegetables and spices. The traditional way of cooking a pulao would involve a pot simmering over a flame or a pressure cooker. However, I have found that microwaving rice is an easy way out for me. The dishes are easy to clean and more importantly, a microwave is accessible almost everywhere you go. Another great thing about this dish is that you can choose your vegetables. There are some I prefer but I always take into account what is left behind in the fridge. Any 4-5 vegetables from the list of ingredients below would make for a fantastic dish in my opinion. Depending on the vegetables you use, the pulao will actually end up having a slightly different colour as you will see in the pictures below. If you do like this recipe, please follow my instagram page (thedesivegan1). PREPARATION TIME 30 minutes COOKING TIME 20 minutes INGREDIENTS CHOICE OF VEGETABLES (USE 5) ·   Pot

Stir-fry dishes are the epitome of simple cooking. They rarely take over 15 minutes to cook and with the right ingredients, make for a delicious meal. The stir-fry recipe below is made with the vegetables that I love using in Chinese food but feel free to use whatever you can salvage from the fridge. I use noodles made from wheat flour which I think goes really well with the vegetables. However, this too can be substituted as per preference. If you like this recipe, do follow me on instagram (thedesivegan1) . PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS ·    Noodles – 200 grams ·    Garlic Cloves – 4-5 cloves chopped ·    Green Chillies – 3 slit ·    Chopped Spring Onions/Scallions – ½ cup ·    Chopped Cabbage – ½ cup ·    Carrot – 1 cut into juliennes ·    Yellow Pepper – ½ cup cut into juliennes ·    Green Pepper – ½ cup cut into juliennes ·    Beans – ½ cup cut into juliennes ·    Chopped Broccoli – 3-4 florets ·   

Sugar-apples (or custard apples) are a delicious seasonal fruit and go wonderfully well with dairy flavours. In this raw recipe, sugar-apples are combined with young coconut meat and homemade sweetened almond milk to deliver an easy but deliciously creamy milkshake. If you enjoy this recipe and would like to know more about The Desi Vegan, you can follow us on Instagram @thedesivegan1 . We were also featured this week in ‘The Times of India’ one of the most read Indian newspapers. PREPARATION TIME 20 minutes INGREDIENTS ·       Sugar-apple – 1 cup deseeded ·       Tender Coconut Meat – ½ cup (only use coconut meat from young green coconuts) ·       Almonds – ½ cup ·       Vanilla Essence – 1 drop ·       Sugar/Sweetener of Choice – 3 tablespoons ·       Saffron Strands – 4-5 (OPTIONAL) METHODS 1)   Soak almonds in water overnight. Drain the excess water, rinse with fresh water and add to a blender jar. 2)   Add a pinch of salt and a little ov

In this post, I have provided a simple and delicious Indian recipe for a creamy spinach soup. Unsweetened almond cream is a fantastic alternative in milk/cream based soups. Most store based almond dairy have sweeteners and are very diluted which makes balancing the soup a very tedious task. With this in mind, I have provided a super easy recipe for fresh unsweetened almond cream in addition to this wonderful spiced Indian inspired spinach soup. If you are wondering, the soup does not smell of almonds as the aroma disappears when cooked with spices and garlic. If you enjoyed this recipe, check out my recipe for a vegan cream of mushroom soup here . You can also follow me on Instagram (thedesivegan1) . COOKING TIME 30 minutes INGREDIENTS ·       Spinach – 2 large bundles ·       Garlic Cloves – 5-6 ·       Bay Leaf – 2 ·       Chopped Onion – 1 ·       Black Pepper – ½ teaspoon ·       White Pepper – ½ teaspoon ·       Almonds –   ½ cup ·       Olive O