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!
Pantry cooking using rice paper wrappers I had. I decided to make pan fried rice paper rolls using leftover veggies and tofu in the fridge. I chopped up everything fine and added to the filling: mushroom soy sauce, maggi sauce, sugar, garlic, mushroom broth powder and salt and pepper. Pan fried them in oil which made them pretty greasy so not sure if I’ll make them again. But they were very tasty. The dipping sauce is soy sauce, sugar, sesame oil, Chinese black vinegar and chili oil. #panfriedricepaperroll #panfrieddumpling
