Watch the video below to find out how.
Tuesday, January 19, 2016
Easy VEGAN Coconut Fudge : VKL 26
Watch the video below to find out how.
Wednesday, January 13, 2016
How To Make VEGAN Mini Doughnuts: VKL 25
Get ready for a yummy little snack that will blow your mind! This particular recipe is for a mini doughnut in the old fashioned variety but I suppose you can make any kind that you feel like. Of course you can, they are your doughnuts after all.
Watch our recipe video below!
Wednesday, December 30, 2015
How To Make VEGAN Tortilla Soup: VKL 24
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| Who new that a liquid tortilla could be so yummy? |
Monday, December 21, 2015
Monday, December 14, 2015
How to make a VEGAN Stuffed Pepper : VKL 22
Stuffed peppers can be filled with many different things: from rice, to beans to ahem - meat. There are zillions of variations of this recipe coming from every corner of the globe. This one so happens to be Mexican inspired, but feel free to add your own favourite ingredients.
My Nonna (Italian Grandmother) stuffs hers with risotto and cooks them in broth and white wine - quite different than this recipe but goes to show how versatile this dish can be!
Choose whichever kind of pepper you like. I'm using poblano in this video, which has a very gentle spicy zip-zap. They are quite small and cook in about 30 minutes. If you are using a larger pepper such as green/red/yellow/orange bell pepper, you may need to cook these babies longer.
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| Watch for the trippy moment near the end. |
Monday, December 7, 2015
How to make a VEGAN chickpea omelette: VKL 21
If you loved brunch and omelettes (or omelet) as a non vegan, you are in luck! You can recreate a better-than-egg version using chickpea flour! See our recipe video below and happy brunching (or any meal really)!
*If you would like an "eggy" flavour, add Indian black salt. Just an pinch! You will swear that you are eating a hard boiled egg.
Saturday, December 5, 2015
How To Make The Best African Peanut Stew: VKL episode 20
Oh so yummy-yum-yum! This stew is one of the nicest, most comforting dishes ever! We discovered a version of this stew many years ago in a vegetarian restaurant in Guelph, and have been making it often ever since.
The main ingredient is sweet potato, but feel free to use any starchy root that you like. I've also made this with pumpkin and cassava; both very different but also delicious.
Have a look at our video below or view a slightly different version of the recipe here:
Sunday, November 29, 2015
How To Make Chinese Eggplant With Tofu! VKL: 19
This is one of our favourite recipes and we make it quite often. The full recipe can be seen in our regular post. But for those of us who are more visual, have a look at our video below:
Monday, November 16, 2015
How To Make Creamy VEGAN Squash Pasta Sauce : VKL 18
This pasta sauce is one of our favourites and it will soon be yours too!
Using little more than a butternut squash, you can blow your taste buds away to the land of yumyum after eating just one tiny, squashy noodle.
And our video below
Monday, November 9, 2015
How To Make VEGAN Toasted Coconut Burfi: VKL 17
Indian sweets are known for their sweetness, but when making them at home you are in control of your own sweetie-pie.
Burfi's come in all sorts of shapes and content, from coconut, to chickpea, from carrot to pistachio - it seems a bit disheveled, but they do have one commonality: sugar.
The closest Western comparison I can think of to burfi is fudge, although they are very VERY different and only really share the similarity in shape and sweetness.
With only four magical ingredients, you can make this too!
- 2 cups dried coconut
- 1 cup vegan condensed milk
- 1 teaspoon ground cardamom powder
- oil for greasing
- In a large frying pan, add the dried coconut and toast over medium heat for a few minutes until the world smells like a tropical suntan lotion!
- Add the condensed milk and stir for a few minutes so everything is same same - but different.
- Lastly, add the cardamom powder and stir a little bit more.
- Grease a pan and add the coconut loveliness, pressing it down so that it flat.
- Chill for at least an hour so that it firms up and then slice
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