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Sunday, 17 May 2015

Crustless, No-bake Rutabaga (Swede) Pie with Infused Maple Syrup | Vegan + Gluten-free + Sweetened Naturally

Rutabaga/Swede Pie Dessert

Rutabaga (or swede as I first came to know of this vegetable when I was living in Europe) is one root vegetable that is probably quite underused despite it being cheap and available year-round. Not to be confused with turnips, that tend to be smaller in size with a slightly smoother, lighter skin and evoking bitter spicy notes, the swede has a warmer colour and a mild sweet flavour with just a subtle peppery characteristic. However, just to make things more confusing, swedes are also sometimes referred to as turnips or yellow turnips. They are also called neep in Scotland.

Tuesday, 5 May 2015

Savoury Oatmeal | Healthy & Delicious Savoury Breakfast | Vegan

Savoury oatmeal recipe with sundried tomato, carrot, sweet corn, peas and black beans

Among all the cereals, oatmeal is probably one of most revered for good reason. For one thing, it sustains the body for quite a long time, but also decreases high cholesterol levels. If these are not good enough reasons already, oatmeal also have the highest protein content among all the other common cereals.

Whipping up a hearty bowl of creamy sweet oats topped with berries, banana, nuts, maple syrup or any sweet thing you fancy, is probably the most typical way to go. But truly, you can get much more out of this neutral tasting wholesome grain. Spanning the flavour combination to the savoury side of the spectrum is a great way to enjoy this classic, and probably among the oldest of all, breakfast food. Having said that though, many times I have had savoury oats for lunch. Their meaty texture when paired with vegetables makes a stomach-satisfying delicious meal.

Friday, 1 May 2015

Bottle Gourd Curry | Oil-free + Vegan

Bottle Gourd, Cauliflower Curry, Cari Calebasse et Choufleur

While a common vegetable in Africa and Asia, bottle gourd is not all that well-known or common in the Western World. In Mauritius, we mostly refer to it as calabash (or calebasse) even though calabashes are actually not gourds. The calabash is mostly round (which I have not seen before) while the bottle gourd is elongated and come in various thickness. This gourd is quite bland on its own with a very subtle peppery taste. The texture is quite watery and feels like something in between a zucchini and a cucumber when cooked although it does remain firmer.

Friday, 24 April 2015

Vegetable Fried Rice | Low-fat + Vegan

vegetable fried rice, egg-free, low-fat

When I was in my early twenties, and had not yet met Kevin (aka Boyfriendlovlie), I made a wish. But before I come to that wish, today is a little bit of a special post as Kevin is sharing his temptingly tasty recipe for a low-fat vegetable fried rice.

You've already seen his comfort cuisine with this 30-minute butter bean curry and his mouthwatering stir fried spaghetti. Some of you have even tried his recipes with success.

Saturday, 11 April 2015

Vegetable Pancakes with Carrot, Spinach and Sweet Potato | Vegan + Gluten-free

Vegetable Pancakes with Carrots, Spinach and Sweet Potato, Vegan, Glutenfree

Half confounded, half amused, for a moment I just stood staring at the three bags of sweet potatoes that had just been delivered to my door. I often order my grocery online when the weather gets a little hostile over here and especially the bulky items like potatoes and non-dairy milk cartons. Otherwise, we do all our groceries on foot. Although, a 20-minute walk (each way) in freezing sub-zero temperatures or even just above zero with wind chill is not always a pleasant trip.

A few weeks ago, I thought I was ordering three sweet potatoes (amongst other grocery items) but I was quite bemused when I got three bags instead. Very strange, as I had put the same order before and received just three sweet potatoes. The store must have had a glitch on their system or the staff misunderstood, which really happens every now and then with online grocery shopping.

Wednesday, 8 April 2015

Plantain and Whole Yellow Peas Curry

Plantain, Green Bean and Yellow Peas Curry, Mauritian Curry Recipe

Growing up, one of my favourite dishes was the green banana curry — very often served at cultural gatherings or Indian weddings in Mauritius. Every now and then, we would enjoy this delicacy at home too.

Today is a little special; I am thrilled and honoured to be sharing one of my favourite curry dishes over at Rika's blog — Vegan Miam. This dish brings back so many cherished childhood memories.

I discovered the inspiring Vegan Miam blog not too long ago. Rika + Doni have really got the flair to make you want to just hop on a plane and travel around the globe as they bring you snapshots of all their travel experiences, among which the gorgeous drool-worthy food of course.

Monday, 6 April 2015

Soy Sauce Substitute | Recipe for a Soy-free & Gluten-free Alternative to Soy Sauce

cheap soy-free gluten-free substitute for soy sauce

Every now and then I have an intermittent sensitivity to soy. I have been gradually reducing my soy intake after the first few years of going vegan when I started consuming it more than before. But striping soy out of a vegan diet, I must say does make things a little more laborious. For one thing, I miss out on a lot of the processed foods out there, which isn't a bad thing after all when I come to think of it. However, there are certain foods like soy sauce that I do use in a whole lot of recipes. Coconut aminos could do the job as a soy-free alternative but a small 200ml bottle of this salty/sweet liquid comes at quite a hefty price tag - the lowest I've seen is around $7.

Saturday, 28 March 2015

Watercress & Blood Orange Salad with Citrus Miso Dressing | Oilfree + Vegan + Soyfree Option

Watercress and Blood Orange Salad with Citrus Miso Dressing | Oilfree + Vegan + Soyfree Option

In Canada, winter really feels like a long hibernation where I find myself stepping out of the house only when I really need to. I have even been ordering my groceries in, including the produce, for the past few months. Though the snow has not fully melted yet with a few light flakes falling every now and then, the days are getting warmer, longer. The stores have already started to stock the spring produce and some early flowers.

The beginning of spring announced itself for me with the urge for a cleanse as I slowly stretch out of my coziness of winter comfort food. And what else than a marvelous green salad to enliven the taste buds with a burst of freshness.

Watercress is one of those greens that I used to enjoy during my childhood in whatever way it was prepared. I loved it in soups, salad or even lightly sauted. But I especially remember it as a natural remedy my mum used to make for my sister and I when we were feeling poorly. She would grind the greens and extract the juice, warm it, mix it with honey (I wasn't vegan back then) and we would drink it. It was soothing and did help with coughs and colds.

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!

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