Vegan Dal Makhani

A favorite dish of every Indian household – Dal Makhni. This staple of North Indian cuisine can be found in Indian street-side diners to high-end restaurants. As a North Indian, I have many memories of enjoying this savory dish growing up in India. But after turning vegan, I missed Dal Makhni because it is traditionally cooked with large amounts of butter and heavy cream.  I decided to re-invent this special dish without using the heavy amounts of dairy – the question was, will it still retain that rich, creamy, and flavorful profile? I think you will be amazed at how great dairy-free Dal Makhni can be!

This Dal Makhani is made with only 1 tbsp vegan butter and garnished with vegan creamer. The secret to the great taste is cooking the dal slowly for long periods of time letting the flavors of garlic, ginger, and dry fenugreek leaves permeate the dish. Paired with crispy Laccha Paratha (layered Indian bread) and Tandoori Aloo, I am transported back to the streets of Punjab. Try this vegan version of Dal Makhni and fall in love with Northern India!

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Vegan Ricotta Shells with Creamy Pumpkin Sauce

Ricotta stuffed shells with a creamy pumpkin sauce is a perfect dish when you are craving Italian food and fall flavors together. Easy and creamy homemade vegan ricotta is delicately filled in the brown rice shells and baked in the pumpkin sauce that is so delicious and comforting!

The inspiration behind this dish came from our love for pastas and pumpkins. Every fall season, we try to experiment vegan dishes incorporating diverse root vegetables and different kinds of squashes. While we absolutely love pumpkin in desserts and coffee, this is a great savory version perfect to serve on weekday dinners or saturday nights!

Happy Fall y’all!

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Vegan Spelt Pancakes

Are you looking for a healthy yet delicious pancake recipe? Look no further, these vegan spelt pancakes are divine indulgence of fluffy, moist, delicious and nourishing breakfast/ brunch options without a guilt. My kids love eating pancakes anytime of the day and nothing makes me happy to serve them pancakes made with the right ingredients that are tasty yet beneficial to their health. The store bought mixtures and restaurants batters are highly processed with white flour, eggs, dairy products, preservatives and sugars. My daily and creative experiments led me to this super successful recipe that is fit for our dietary needs and makes everyone smile!

The various vegan toppings definitely add to the taste and charm of pancake eating. Vegan whip creams, colorful berries, creamy almond or nut butters, maple syrup or sugar snowflakes are all yummy and perfect compliment to these mouth watering pancakes!

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