This might come to you as a surprise, but making your own naan bread is actually quite easy. It is traditionally made with yogurt but it can be easily replaced by vegan yogurt or even better, mashed avocado (I know!).
You can’t really taste the avocado and it is just as moist and delicious as a yogurt based naan bread.
You can also bring it to the next level by making your own stuffed naan bread. Spiced potato is commonly used as a stuffing (which is amazing, don’t get me wrong), but this recipe uses cauliflower and greens which make the dish much more interesting nutritionally speaking.
To learn everything there is to know about vegan naan bread, click on the link below:
This blog is amazing, definitely in my top 5 and my go-to-source for indian vegan cuisine.
This is simply the perfect summer meal. A warm and crispy falafel topped with creamy avocado hummus and runny tahini sauce, who could resist!
The recipe calls for chickpea flour, just use regular wheat flour instead, it holds better, either white or wholewheat works fine.
You just can’t go wrong with serving this recipe to friends and family…
Link to the recipe here.
This is just a delicious quick recipe for a perfect lunch.
Well, not that quick since I made my own sourdough bread, my own onion jam and my own vegan cheese. But you can just buy these and spend the extra time on making the world a better place.
To make the onion jam, slice as thinly as possible 2 red onions. In a non-stick pan with a little oil, cook the onions with 1/2 tsp of salt, 1 tsp of freshly ground black pepper and 1 tbsp of minced fresh rosemary. Once the onions have been caramelised (brown and very soft), remove from heat and add 2 tbsp of red balsamic vinegar and 2 tbsp of agave syrup. Stir a little and it’s done. You can keep it in the fridge for up to two weeks (but don’t worry it won’t last that long).
Here is the recipe for the grilled cheese. If you want to make your own vegan cheese, I used this recipe. Its not the best on its own, but it worked great on the grilled cheese.