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Wednesday, 30 September 2015

Traditional Mauritian Roti and Fillings — Part 2/3: White Bean Curry

White Bean Curry, Mauritian Roti, Farata & Fillings

With tomatoes at the heart of the sauce, the typical Mauritian curry is much lighter than coconut milk based sauces. In fact, coconut milk is a less common ingredient in Mauritian-style curries. Quintessentially, the Mauritian curry is a Creole-style sauce with just enough spices for a heart-warming aromatic dish. Despite being much lighter, it is not for the least shy on flavour.

The white bean curry is one of the most common filling that is served with the Mauritian roti that is sold on the streets. While this post is part of a series of three, featuring the traditional Mauritian roti and the fillings that go along with it, you can certainly enjoy this curry over rice too.

Sunday, 27 September 2015

Traditional Mauritian Roti and Fillings — Part 1/3: Roti / Farata or Paratha (oil-free version)

Mauritian Roti/Farata and Fillings

Embedded in the local food culture, rotis have been puffing on the Mauritian tawas for decades. Served with a few dollops of the typical white bean curry and rougaille sauce, roti or dal puris are the ultimate street comfort food that also happen to be accidentally vegan.

Sunday, 20 September 2015

Spicy and Easy Mauritian-style Jicama, Pineapple and Mango Pickle Recipe

Easy Jicama (Chinese / Mexican Potato or Yam, patate / batate chinois), Pineapple, Mango Pickle

With their wheeled carts ladened with big jars of various pickled fruits and vegetables, the pickle sellers (or 'marchand confits' as we would call them) paint one of the most picturesque scenery of the Mauritian streets, bus stations, beaches or school yards. Like most Mauritians, kids and adults alike, I have an unwavering fondness for these mouthwatering local sour treats that make the eyelids tickle — green mangoes, pineapple, cucumbers, giant green olives, chayotes, ambarella fruit (finally I've been able to find the English name for this local fruit named 'fruit cythère') and jicama being among the most typical ones.

Sunday, 13 September 2015

Vegetable Chop Suey with Jicama (Chinese Yam) & Black Beans | Vegan / Vegetarian Recipe

Vegetable Chop Suey with Jicama (Chinese Potato/Yam) & Black Beans

One of the many things I am grateful about for having lived in a few different countries is the exciting discovery of new food items -- vegetables, fruits, grains, beans, legumes -- characteristic to or available in the area. But sometimes what is more fascinating is when you come across a foodstuff that you grew up with and never thought you'd see on the other side of the globe. Sure enough there are the common eatables out there that are basic staples everywhere but I am talking about the more local kind of foodstuffs. The kind that you think would mostly be available in certain areas only.

Thursday, 10 September 2015

Vegan Ice Cream that is just... So Delicious! Vegan Frozen Desserts Review

So Delicicous Cashew Ice Cream, Cocowhip

Before summer tails to an end, there are a few treats that you cannot miss if you have not already tried them. Not that these treats wouldn't be exhilarating enough with a piece of autumn pie though!

Sunday, 6 September 2015

Harissa Spiced Tomato Fried Rice with Beetroot Greens | Middle Eastern Inspired Vegan / Vegetarian Recipe

harissa spiced tomato fried rice with beetroot greens

Packed with a blend of hot smoked chili peppers, garlic and other variable spices like cumin, coriander, caraway, mint, sometimes tomatoes and rose petals, harissa is a widely used spice in Northern African and the Middle Eastern cuisines. This highly aromatic spice comes more commonly in the form of a paste, although I conveniently keep a powdered version in the pantry. If you love spicy food as much as I do, harissa should be a staple in your pantry too. I use it in different sauces and sometimes just sprinkled over some sauteed vegetables. Harissa really is a smack on the tongue, a little is enough; although my love for spicy food beckons me for a more generous amount.

Wednesday, 2 September 2015

Red Kidney Beans and Mushrooms Rougaille — Creole-Style Tomato-Based Dish | Vegan/Vegetarian Recipe

Red Kidney Beans and Mushrooms Rougaille, Mauritian Creole-style tomato-based dish

For its versatility and simplicity, the Mauritian rougaille is a much treasured dish and regular favourite at the Lovlie Cocoon. Previously featured here in a tofu and mushrooms version, this Creole-style tomato-based dish is proof enough, if you ask me, that makes the best use of modest ingredients to create the most delightful dance of flavours for your tastebuds!

Thursday, 27 August 2015

Easy Pasta Salad Recipe with Artichoke Hearts + How to Cook Artichokes

Unspared by the heat wave during the past couple of weeks, we really had our appetite quite low. Fresher lighter meals were all the more alluring. I also happened to see some gorgeous fresh looking artichokes at the fresh produce market last week and couldn't resist dropping a couple in my bag. Kevin and I decided to use the artichoke heart in a pasta salad, one that we usually have every so often, whenever we want an easy meal that can be filling as well.

Thursday, 20 August 2015

Lemongrass Vegetable Pasta Stir Fry with Okra | Vegetarian + Vegan Recipe

lemongrass vegetable pasta stir fry with okra, vegetarian, vegan recipe

Stir fries are one great way of either using up a lot of vegetables that need consuming fast or just making simple veggies look special. Originally, I believe, stir fries are a selection of vegetables and sometimes with some kind protein tossed together on high heat with some oil, seasonings and sauces.

Okra is probably not a common vegetable in stir fries but when cooked properly, it makes a tasty combination. If you are not a fan of okra for its stickiness, then make sure to choose very tender ones when buying them. They are by far a lot more delicious both taste-wise and texture-wise. Then, in this stir fry, I recommend leaving them just a little crunchy. So while cooking them, to soften them, add a little water and salt but do not overcook them. I'd say around 8 to 10 minutes should be sufficient depending on how tender the okras are.

Sunday, 16 August 2015

Quick Tip: Pre-Mince, Prepare, Preserve & Store Ginger or Garlic — How-to

prepare, peel, mince, preserve and store ginger or garlic, how-to

Sometimes ginger or garlic can go moldy when kept for a few weeks even in the fridge. In order to preserve mine, I usually pre-mince them and keep them in the refrigerator ready to be used. As you might have seen in some of my previous recipe videos, I very often have my jar of pre-minced ginger on hand. This saves me a lot of time whenever I need it for use in recipes.

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