Quebecois Pouding Chomeur aka Floating island. It’s a white cake with brown sugar sauce that’s poured on top but as it’s baking the sauce pools underneath the cake. I subbed half the brown sugar with dates and puréed it. I’d prefer more sauce so I’ll have to fix the proportions next time. It’s to die for!
Also had a pot of Keemun tea which went perfect with the cake.
This was my Friday night teatime with Queen Catherine tea by Harney. I used my cute mint green tea set and a beautiful new coaster I got as a gift.
I made a delicious tofu veggie rice bowl for lunch. Pan fried tofu in Japanese bbq sauce, spinach banchan and assorted Airfryer vegetables: gai lan, Napa cabbage, green bell peppers, carrots. I also made a ssamjang based sauce to drizzle over the veggies. Topped with pickled ginger and radish. #ricebowl
Omg this Pav bhaji was so delicious! I used @veganricha recipe from her Indian kitchen cookbook and the only thing I did differently was omit cauliflower because I didn’t have any so I subbed in more potatoes and I also used a can of diced tomatoes instead of fresh. It was so good. I ate it with hamburger buns but next meal I’m using toasted sourdough. #pavbhaji #indian #veganricha
I’m in love with making Mumbai potato sandwich! I kind of freestyled the filling by cooking onions, ginger and garlic with cubed potatoes, Palestinian squash and green beans. I then mashed the whole thing and added the following spices: garam masala, chaat masala, cumin, coriander, cayenne, Kashmiri chili and salt. I spread the bread with homemade cilantro chutney and tamarind date chutney (from Vegan Richa’s Indian kitchen cookbook) then added the potato filling and sliced red onion. Then I closed the sandwich and spread vegan butter in both sides and pan fried until browned. Topped with crunchy sev (chickpea noodles) and served with extra chutneys for dipping. So Good!
