Brussels Sprouts Fried Rice

BM# 71: Week 3/ Day 3 Theme: One Ingredient — 3 Courses Dish: Rice Based — Brussels Sprouts Fried Rice For the final day of this week’s marathon where I am cooking with Brussels Sprouts I have a rice based dish made with them. This Brussels Sprouts fried rice is a delicious and nutritious way of enjoying the…

No Bake Carrot Halwa Cheesecake

BM# 70: Week 1/ Day 3 Theme: Desserts in Glasses Dish: Indian Style Individual Carrot Halwa Cheesecakes I gave the ‘desserts in glasses’ an Indian twist with this No Bake Carrot Halwa Cheesecake. After the 2 Western style desserts (individual tiramisu and cookie-butter cheesecakes), I wanted to do an Indian inspired one. Luckily my sister made carrot halwa…

Pasta in Spinach sauce

I love adding nuts to my gravies, especially almonds and cashews. I think they totally transform a dish from plain & boring to creamy & delicious. For example, would you prefer to have “Pasta in Spinach sauce” (oh.. blah) or “Pasta in Creamy Spinach-Almond sauce” (oh.. yay.. yummy). I chose the second one and I have to tell you, I was licking every utensil that came in touch with that sauce, it was sooo good. Recipe is inspired from Indira’s Spinach-Basil pasta. Serve over pasta (you can mix the sauce with pasta, but I prefer serving them separate, as you…

Thai Inspired Fried Rice

I say Thai “inspired” because I used ingredients like lemon grass, green curry paste, coconut milk that are used widely in Thai cooking, but I cannot vouch for the authenticity of the manner in which it was cooked. This is kind of “Passport to Thailand” kind of a recipe made using ingredients on hand. It is also “clean your fridge for next week’s grocery shopping” recipe too.This dish came about while thinking of IVAW-Thai being guest hosted by talented Priya @ Akshayapaatram and looking at the stragglers in the fridge. Its A Vegan World is a monthly blog event started…