WHAT IS SEVIYAN? Seviyan is Pakistani-style vermicelli. It’s a common staple used in many traditional Pakistani desserts. Some dessert recipes heavily encourage the use of milk, such as this recipe, and others use little to no milk, like Meethi Seviyan. WHAT IS SHEER KHURMA? Rich and Creamy Pakistani Sheer Khurma (Seviyan) is essentially the product of sautéing vermicelli with butter or ghee, and then adding the mixture to a pot with milk....

Have you ever had mashed cauliflower as a low-carb alternative to mashed potatoes? I’ve made it once or twice and, while it was certainly edible and tasty for a weeknight dinner, in my opinion it lacked in texture and flavor. For important dinners like a Thanksgiving meal, mashed cauliflower will just not cut it. But when you use half cauliflower and half potatoes… it’s just amazing. The texture still holds up well to the fountain of gravy you can (and should) add to it at your Thanksgiving meal....

I’ve been ogling sabih in Yotam Ottolenghi’s book Jerusalem for a while now, but I was missing some ingredients and so I never got round to making it. Then a few weeks ago I got a message from one of my readers (I cannot believe anyone reads my stream of consciousness 😉 ), Golan, who was visiting Paros. Duncan and I met up for coffee with him and his partner, Danny, and that meeting put a big simile on my face....

Dragon fruit is really good for fertility in men and women. If you’re pregnant I highly encourage you to incorporate dragon fruit into your diet, because it has Vitamin B1 which will help the fetus to grow and minimize the chance of birth defects and diseases. Dragon might not be real but the the dragon fruit is a real thing. Dragon fruits are really good to stabilize blood sugar. Dragon fruits are one of the Superfoods....

Happy beetroot season everyone and if you are a beetroot fan, I have a treat for you today. Not a sweet one (although it does make luscious chocolate cake – see this recipe), but a treat all the same. This recipe is inspired by a traditional mezze dish from my 2 second adopted country of Greece, which after having lived there for 4 years, we tend to visit around this time of the year every year....

A more economical cut of beef is used, along with simple veggies, which cook down beautifully over time so you end up with melt-in-the-mouth, fall-apart beef in a rich sauce with a delicious depth of flavour. And because it’s all made in the slow-cooker, there is minimal washing up, so in no time you can be snuggled up on the couch with a cup of tea (or glass of red wine!...

Forgive me a bit of a basic recipe today, guys, but I do have a pretty good excuse actually. We got married yesterday and my head is still in a bit of a haze 🙂 . We had an amazing day – thank you for all your well wishes we received across all our social media. The day was really perfect, with plenty of things we care about and none of the things that do not matter to us in the slightest…There was almost zero stress involved, an approach that we consciously adopted from the outset, although we did possibly take our ‘let’s play it by ear’ attitude to the extreme when we did not think to preorder flowers....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Pairs well with any salad. This dressing can make any salad taste delicious! Green salads, roasted beet salads and vegetable salads, it’s all better when drizzled with champagne vinaigrette. Quick and easy to make. Skip store-bought and make your own dressing! Homemade champagne vinaigrette only takes five minutes to make using only a handful of ingredients....

I don’t know how this happened but I realised that one of my all favourite autumn things is missing from this blog. I have not yet published a recipe for an apple pie, which I love. I don’t know how I missed that, my sincere apologies and I am rushing to recitify this oversight with today’s recipe. My apple pie is a simple affair of crispy shortcrust pastry and sweet and sour cinnamon scented apple filling....

Days are getting shorter and darker. This week we’ve had a few freakishly heavy but short rain spells here so it’s a perfect time to indulge in some baking, don’t you think? On this account, I made a delicious vegan babka filled with dark chocolate that reminds me of home – thanks to its history of Jewish immigration, Poland has a tradition of sweet yeast-leveaned bakes like this. This is timely as I happen to be going home next week, for the first time in over 3....

While I’ve enjoyed summer immensely this year (I know, it’s technically still summer, but the UK has thrown a hissy fit and the temperature plummeted at the start of August), I have missed being able to bake with abandon… So as soon as it got colder, I put my oven on and it has pretty much stayed on. This week, I’ve been working on two sweet recipes. The one I am not yet ready to share is a biggie, as traditionally, it has butter, milk and eggs at its core and I was dubious as to whether I will be able to successfully veganise it....

First things first. I did say I was getting off sweets for a few weeks, but ahem…what can I say, I’m a weak-willed individual and yes, I did make another dessert…Glad we got that out of the way:) One of the best things about living in sunny Greece are the amazing oranges. They tend to be smaller and less perfect than the supermarket ones but the taste is unbeatable. They are sweet and juicy hence every cafe on the island sells freshly squeezed orange juice by the bucket loads....

I created this recipe a while ago and now, as the weather has suddenly turned almost summery (at least, here, in Bristol it has), I realised that I really need to run with it or else the weather will get warmer and it will become less relevant. So with that in mind, I will let this puppy be in the limelight briefly while berries are still getting some much needed sun on their faces 😉 ....

It’s been a while since I made ravioli. As broad beans (or fava beans as they are known in the US) have been in season here for a while now, I’ve decided that a batch of broad bean vegan ravioli would be a fitting tribute to the broad bean season. If they aren’t available where you live, I’m pretty sure you could use frozen green peas instead. To preserve beautifully vibrant green colour of the filling, make sure you ‘shock’ freshly cooked beans in a bowl of icy water....

This is my first cheese recipe, but there will be more, promise! Before I went vegan, cheese was something I didn’t think I would be able to live without, but it turns out I was wrong. I craved it a bit for the first week but within 3 weeks or so I forgot all about it! My body must have appreciated this decision as I started noticing that a handful of minor health complaints I used to have were no longer there, along with a few extra kilos, which I gained in my stressful London life....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💡 What is a korma? Vegetable korma is a creamy, coconut-based curry. My recipe is from South India and is made with an assortment of hearty vegetables like potatoes, peas, carrots, cauliflowers, and green beans. It has a spice base made of coconut, ginger, and garlic. In some cases, cashew nuts are also ground and added to the korma to give it a thicker, creamier consistency....

Hope your weekend was peachy, guys? Ours was pretty nice apart from wasting some time in Accident and Emergency and getting exasperated by the state of the health system. For the last 9 days, I have been suffering from some very unpleasant skin sensations on one side of my back. The skin itches, tingles and burns (especially at night) yet there does not seem to be any outward signs of anything being wrong other than three smallish red bumps, which don’t appear to change as the days go by…...

Winter is drawing near, especially in our neck of the woods, so we thought it is time for an appropriately named lunch inspiration – a winter bowl with roasted pepitas. It’s a winter version of the lunch bowl, which we frequently ate during summer, but with a few changes to include this season’s bounty: carrots and beetroots. I tend to grate 2 beetroots and 4 carrots in advance, using the grater attachment of my food processor, make a big batch of spiced chickpeas and cooked buckwheat and simply assemble the bowl throughout the week....

Jump to:Light Bites & Hors d’OeuvresBiscuits, Breads and Rolls Sauces, Gravies and ToppingsCasseroles, Creamed Dishes and GratinsStuffing PotatoesGreen Beans Squash Sides Brussels Sprouts Thanksgiving Carrot Side Dishes Other Veggie Sides! Pastas and Rice Dishes Thanksgiving Side Salads 💬 Comments Light Bites & Hors d’Oeuvres Now that you have the perfect vegetarian main dish for your thanksgiving feast, it’s time to start thinking about appetizers! Here are some of our favorite vegetarian hors d’oeuvres that will get your guests excited for the main event....

This pantry meals list includes dinner recipes with beans, pastas, grains, canned fish, and breakfast ideas with nuts and whole grains. I’ve included some non-pantry items in these recipes, including common freezer items (such as veggies and some meats), as well as fresh ingredients that don’t quickly go bad (such as eggs, celery, potatoes, carrots, and onions). So whether you just want to use up things in your pantry or you need some healthy pantry meal ideas with canned foods, dry pasta and grains, beans, etc....