Tuesday, 25 November 2014
Food cravings for the local cuisine - aren't they the worse when you really can't find the food you are craving for where you are? For a few months now, Boyfriendlovlie and I have been craving our local dumplings - Niouk Yen being one of them. Despite living in many countries where Chinese cuisine is so popular, I have never come across a Chinese place that sells Niouk Yen. So, undoubtedly, they must really be a typical Mauritian-Chinese delicacy.
Saturday, 22 November 2014
This is probably a long overdue post. Here's why: to date, my homemade oat milk recipe is one of the most popular post on this blog. And as such, some of you have been asking how they could use the leftover oat pulp. Yes, we all agree that we are not wasting food by throwing away the oat pulp. So far, I have only been responding back by giving examples of how oat pulp can be used in a number of recipes like cookies, cakes, bread, burgers and so on; these are the ways I use oat pulp. But using oat pulp in existing recipes does require some adjustments to the recipe because oat pulp already carries some amount of moisture. So, the liquids in the recipes as well as the method may need to be adjusted.
Sunday, 9 November 2014
It seems that I can't get enough of spaghetti squash this season. If it is not for its ever so slightly sweet taste, its texture is what makes this vegetable really unique. My favourite part is actually the scraping of the flesh that magically turns into golden strands leaving me almost always in awe at the intricacies of nature. After all, I have quite recently discovered this vegetable since my arrival in Canada. Strangely, I do not recall seeing spaghetti squash in Ireland nor the UK even though I am almost sure they must have been there; I guess I have never paid any attention to this vegetable before. I am glad that curiosity has had the better of me into luring me to try it out; oh the nice dishes I would have missed otherwise!
Thursday, 6 November 2014
Pomegranates are such a burst of awesome in the mouth. But these juicy jewel-like pulpy seeds can sometimes be quite messy when it comes to cutting and deseeding them. Well, don't let this prevent you from eating them because they are so packed full of nutritional goodness. I really enjoy eating them on their own or added to fruit and veggie salads. So, I wanted to share with you how I cut and deseed them without the messy stain splashes. Enjoy a pom today!
Friday, 31 October 2014
Tuesday, 28 October 2014
Pumpkin Spice - two words that now quintessentially bring up the amber and golden warm hues of Autumn, if not another name for the season itself, with pumpkin-flavoured drinks, snacks and even home decor items - candles, potpourri, fragrance diffusers, you name it - sprouting at every street corner. I cannot help but wonder whether the love for this spice has grown to be just another trend. Even shop decors are made to evoke the alluring aroma. Is there such a thing as pumpkin spice overdose? This sweet mellow warm spice seem to be pushing season boundaries by emerging earlier every year. But would we reach a point where pumpkin spice would merely be just another plain old flavour like vanilla?
Tuesday, 21 October 2014
Have I ever mentioned that Boyfriendlovlie is quite a great cook? After blogging for so long, I am quite surprised that I have never blogged about and praised Boyfriendlovlie's culinary skills. Mind you though, when we first met, more than a decade ago, he could barely even cut vegetables, let alone cooking. I remember his first attempt, which was way back during our pre-vegan days, at trying to cook me something. He made a big fry-up with meat burgers, sausages and potato chips. At that time he really thought he was going to impress me. Bless him. I did appreciate the gesture but it was just not my type of food even before going vegan. So, gradually he made the effort of learning how to cook real food and he can now master vegan curries, bechamels, pasta dishes, noodle dishes, rice dishes, soups and not forgetting delicious low-fat stir fries.
Quite candidly, I must admit that a spaghetti stir-fry is one dish that he masters better than I do. He makes it fried-noodle-style; I guess it may be because chow mein is one of his favourite food. We use spaghetti instead of noodles because we can never find a good quality Chinese-style noodle brand (that is also healthy). I am always concerned of the wax coating and the unwaxed noodles just turn to mush in a stir-fry. Homemade noodles is probably the way to go but I can never get to it; sadly, the pasta machine just sits in the cupboard.
For now, let's just sit back and enjoy this cooking demo of a low-fat Stir-fried Vegetable Spaghetti from my personal Chef at home (aka Boyfriendlovlie).
Friday, 17 October 2014
When it comes to vegan snacks, it can become quite a challenge in my case with my nuts-and-seeds allergy. While I do often make my own tasty homemade snacks, sometimes I just want the convenience of a store-bought one. So, when Popcorn Indiana offered to send on a sample of their popcorn for my review, I just couldn't refuse. Now, not all of their popcorn range is vegan but they do have a few varieties that are. But what really caught my attention is that Popcorn Indiana uses only non-GMO corn. I rarely ever buy even fresh corn, let alone popcorn, on this part of the planet namely because I cannot be sure they are non-GMO.
So, when I received a bag of Popcorn Indiana in the Fit range that was non-GMO, I was pretty excited.
Monday, 13 October 2014
Fall is quite the time to be lured into rich chocolatey finger-licking indulgence. And believe me I've got one recipe that is just right for this time of the year plus (and that's a big plus) it comes sans the fat! But that is not the only plus, it can also be made sugar-free if you use stevia or date syrup (for a lower glycemic index). We all know that being vegan is not automatically synonymous with "skinny" and when it comes to that, I am one of those who have always carried a few extra pounds. Going vegan has actually made the extra pounds to accumulate a little more -- vegan food is so delicious! So, while I don't try to eat a low-carb diet, I do however considerably cut down on fat. I do believe that the fat that we get through natural foods like bananas, avocados, seeds is by far superior to processed oils and margarine. Oils are however not completely eradicated from my recipes; I try to use the healthier ones like coconut oil as far as possible. However, when I can avoid them, by all means, I do.
Tuesday, 16 September 2014
After school tea time snacks, when I was a kid, varied from French pâtisserie to deep fried fritters, not forgetting, when time permitted, Mum's delicious homemade treats. Although we only had these greasy fritters only about once a week, thinking about them today make me cringe. While I do shallow or pan fry occasionally, deep frying is almost non-existent as a means of cooking in my kitchen nowadays. The only time that I do deep fry is when I am make these dal chili cakes that I have yet to develop a baked version for.
Deep fried fritters — (above mentioned) dal chili cakes, bhajis, samoosas, assorted vegetable fritters to mention a few — are sold as a popular street food in Mauritius. Even though they are very much part of the food culture, I cannot bring myself to enjoy them with peace of mind. Food culture or not, I cannot resound to them anymore. A baked version sounds a lot more appealing. And, turns out, they were even tastier.