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Tuesday, 17 March 2015

A Paddy's Day Treat: Irish Tea Loaf (Barmbrack) | Oilfree + Vegan

Irish tea loaf, Barmbrack

Mesmerized by the heart wrenching melodies enlivened with interludes of exuberant toe-tapping music, I was eager to climb on the highest spot I could find to have a better view of the carnival as characters, all mostly clad in green, marched down the streets of Dublin city. It was the first St. Patrick's Day celebration I had ever witnessed in 2009 when I was in Ireland and I remember everything as clear as if it was yesterday. The infectious energy, warmth and humour of the carnival mixed with the joyous crowd was quite an enthralling experience.

Friday, 13 March 2015

La Panthère Verte | Vegan Eats in Montréal

La Panthere Verte, The Green Panther, Montreal, Quebec, Canada

For our first Summer in Montreal last year, the two hungry vegans that we are, Kevin and I, strolled around the streets of Montreal to check out some nice vegan eat outs. We were pleased by our previous visits to Chuchai and Aux Vivres. Although, it is always with slight trepidation that we enter an eatery where we have never been before. Both Kevin and I look for bold or intricate flavours in our food without necessarily being spicy or hot although, the pungent factor is most welcomed!

Friday, 6 March 2015

Sweet Potato Flatbread | No Added Oil + Vegan

Sweet Potato Flatbread, Vegan + No Added Oil

In one of my What I Ate Wednesday videos, I presented these sweet potato flatbreads with mashed avocados as what I ate for breakfast on that day. I have had quite a few requests for the recipe since then. So, I thought I'd share the recipe; it is such an easy one with just two ingredients. Who doesn't like a two-ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti.

Monday, 23 February 2015

My Version of Kimchi | Vegan

Vegan/Vegetarian Kimchi recipe, no onion and no garlic

A bite into a seemingly spicy piece of pickled napa cabbage opened up a whole new world for me when I discovered kimchi for the first time at this Korean restaurant called The Hop House in Dublin, Ireland. Crunchy, juicy, tangy and hot was really quite a mouthful of surprise from what looked like some humble morsels of cabbage neatly stacked in a small dish. I had never tasted kimchi before, nor did I know what it was. The menu labelled it as 'V' for vegetarian and it definitely caught my attention. Being the adventurous type when it comes to food, after confirming with the waitress whether it was also vegan, I had to order kimchi for the first time and was so glad I did. I even ordered more to take out at the end of my meal.

Wednesday, 11 February 2015

Roasted Pepper & Lentil Crackers | Vegan + Gluten-free

Roasted Red Pepper & Lentil Crackers

I remember my first experience as a new vegan when I was searching for a recipe to make my very first vegan cake — one ingredient freaked me out, totally. Vinegar! Vinegar? In cake? No! Can I omit it? Won't the cake taste/smell like vinegar? Thinking back on this only makes me smile.

Saturday, 7 February 2015

Cassava & Tapioca Pearl (Sago) in Coconut Milk | Manioc & Sagou au Lait de Coco

Cassava and Tapioca Pearl in Coconut Milk, manioc et sagou au lait de coco

During the pre-independence days in Mauritius and mostly during and after the second world war, when food was scarce, cassava was a staple in many Mauritian households. Many people relied on this starchy root as their main source of carbohydrate. Tapioca pearls are actually made from the root of the cassava plant and are commonly available in the form of little white balls.

Monday, 2 February 2015

A Promenade in Montreal

These are some shots that I took around Montreal during the holiday season in December 2014. It was a cold night and I wasn't sure whether the footage would be good due to poor lighting, but somehow I managed to piece together this short clip. (The music is by

Thursday, 29 January 2015

Curried Bitter Gourd with Potatoes

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

When your favourite vegetable is a rare one to find, it becomes a treat indeed. Bitter gourd has been my all-time favourite vegetable ever since I was a child. The bitterness never bothered me. Honestly, this is much attributed to the way my mom used to prepare it - she would make the most delicious curried-style bitter gourd with potatoes.

How to Prepare Bitter Gourd

Curried bitter gourd with potatoes, curry margoze, Mauritian recipe

Bitter gourd, also known as bitter melon, is a vegetable that many people tend to shy away from due to the bitterness. While bitter gourd may be off-putting due to their bitter taste, when prepared properly, they make an appealing and nutritious vegetable that can be used in many different dishes. Bitter gourds have an array of wonderful health properties which make them a good addition to one's diet — I have talked about some of this vegetable's great health benefits in a previous post.

Friday, 23 January 2015

Golden Beetroot Risotto | Vegan & Low-fat

golden/yellow beetroot risotto, vegan, gluten-free

My newfound love for the golden beetroot got me into buying a huge bag of them yellow beets. The plan was to use them in an adapted version of my Beetroot Tarte Tatin recipe. But a good hearty risotto has got to be the best of all comfort food - the kind that warms you up from head to toe. I personally find risotto to be one of the simplest meal to make. All that is needed is a lot of love and care, and your risotto is sure to return the favour. While you do have to stand with it and constantly stir the rice, preparation time is rather minimal. So, I personally do not shy away from making it since it usually takes me around 30 minutes to make a risotto.

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