This Diwali was very different to most. Our excitement at being able to meet friends and family was soon quashed as we were on lockdown here in the UK. Thanks, COVID19! Nevertheless we worked hard to pull out all the stops and try to make it a fabulous Diwali for our kids. And as we all know - fabulous means food, right?! I am not much of a fryer and whilst some dishes just don't quite make it in their non-fried forms, other dishes rise to the challenge. Enter: Crispy Garlic Mogo. It's crispy. It's garlicky. And it's roasted! The perfect party food for when you'd rather bung something in the oven and play with your kids than stand around frying stuff.
Beans, pluses, lentils...I still need to learn the difference between them all. When I discovered the English translation to Muth was Moth beans, I must admit to losing some of my love for them...but it didn't last long! This deliciously simple curry requires a little bit of forward-planning as you need to soak the beans the evening before cooking. But once that's done it is so quick and easy, you'll be whipping up a full Gujarati meal in no time at all!
This is not just ordinary crispy seaweed. This is sweet-and-salty, oven-baked, crisp-to-perfection, kale superfood seaweed. Yes, KALE! It's a superfood, and this crispy seaweed version is super awesome at disguising itself as the real deal...it's just better!
These easy-peasy smoked tofu cabbage rolls were a spontaneous concoction at a time when I was at a loss for what to cook, and had some odds and ends sitting in the fridge. Anyone who knows me will know that I am a sucker for Chinese food, and will droolingly seize any opportunity to eat it. Whilst I cut out the eggs and fish-based sauces which are commonly used in veggie Chinese cuisine, I don't have to battle with finding dairy alternatives, as they don't form part of the usual ingredients.
I know what you're thinking...Kale Tofu?! But don't knock it until you've tried it. This is a vegan version of my mum's take on Saag Paneer (spinach and paneer curry) in which she uses kale instead of spinach. It is a huge hit with us all; but since my husband became Vegan a few years back I have been swapping the paneer for tofu so that we can all enjoy it.
This dish is simply spiced and tastes particularly good the next day once all of the flavours have settled into the tofu even more!
Hello! I'm Jaymini: