Ever since I’ve started using my airfryer I’ve been looking for ways to make healthier versions of my favourite deep fried foods. One of those foods are fried potatoes. You can never go wrong with these and combining them with vegan cheese create the ultimate comfort food. These cheesy air fryer fries are patiently waiting for you.…
Spring might have finally sprung but were not done with our comforting warming foods just yet, and what’s more comforting that some hasselback potatoes with a warming garam masala spiced oil. The combination of the potatoes and spice mix creates a soul full dish which we combined with a creamy zesty sauce filled with cilantro & mint to create a perfect balance.
Not only is this recipe incredibly simple to make, you can easily …
Can you believe we’re nearing bbq and picnic season? The weather is gradually becoming more warm and pleasant, and the sun a bit brighter (well at least for us on the northern hemisphere. Oh and yes you can still go to bbq’s as a vegan, it’s all about the sides if you’d ask me! One of the side dishes I always look forward too is potato salad, and not only during bbq’s but any given time of the year I crave this stuff. Now although I love it, it’s not always plant based, so it’s about time to make a delicious recipes we all can enjoy!
Besides potato salad I also have a huge love for pesto, now add those to together and you’ve got yourself a magical dish. It’s truly a simple recipe when you use store bought pesto, which I happened to do for this recipe, just make sure it’s vegan. You could also use this recipe for spinach pasta to sneak some extra greens into your meal….
Curry dishes must be some of my all time comfort foods, I grew up eating curry on a regular base, the perks of coming from a multi cultural family, and every time I eat a delicious curry it takes me back. One thing I just can’t seem to ignore is that (in my opinion) the most delicious curries are not shy on oil. Now I’m not gonna nit pick and say I’ll never eat oil again, cause this will be a lie, but there ain’t nothing wrong with cutting back a bit, right!?
Not gonna lie, when deciding to make this dish without oil, I was a bit skeptical, because normally I’d sauté the onion and garlic in oil, and if I’m feeling a bit extra might even fry the eggplant and potatoes before adding them to the dish, but nothing’s more fun than playing around in the kitchen.
The recipe came out quite delicious, if I say so myself. It can’t compete with its oily counterpart, but that’s just my personal preference, and to each their own. Still this dish is a success in my books, it’s comforting and if you’re strict on your oil intake and want an easy & delicious oil free eggplant curry, this will be exactly what you need!
Eat this with some rice, flatbread or however your heart desires. You can even go all out and add a dollop of cashew cream, who knows you might take this dish to new levels! And if you don’t care even the slightest about your oil intake, then why not use some oil, remember this is your dish, no judgments.
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!
Potatoes and lentils are, in this case a match made in heaven (the kitchen), who would have thought!? I’ve been eating stuffed potatoes a few times the past couple of days and today was no different, but this time I decided to note down everything I used to create this dish so I actually could come with a recipe to share with you! Sharing more recipe and other posts has actually been something that’s been on my mind for quit some time, so here I am trying to be more productive, which has become a lot easier now that its more sunnier, the sun never seizes to inspire me.
Now back to potatoes! These starchy tubers are so versatile, you simply cant go wrong with them, you can have them boiled, baked, mashed and in this case stuffed. These potatoes will be stuffed with Mexican style lentils. What makes these Mexican you might ask? Well cumin of course and they’re topped with avocado. Ok I’m gonna be honest, it was my intention to make these using black beans (making them more Mexican) but I ran out of those so decided to go with lentils. Just so you know, I love Mexican food!
Of course I provide a basic recipe with this dish, but I always like to invite you to give it your own twist, we all have different preferences when it comes to food, so always feel free to experiment! You could for example go for black beans, as this was my initial plan, or add some cilantro or vegan mayo! If you don’t have potatoes you could even try having these lentils with tortillas. I ate these potatoes with parsnips and arugula.
Also did you know lentils are a nice source of protein, and mixed with corn they are a complete protein! I’m not a nutritionist, but thats something I happen to know. So whenever someone asks you the notorious question “but where do you get your proteins?”, invite them to your kitchen and show them how its done.
Now I hope you’ll like this recipe and be sure to let me know if you’ll give it a try. Remember to stay awesome and keep your eyes peeled, cause I’m working on some fun posts!