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Beauties and the Feast, Wageningen (2026)

03/11/2021

// Sweet potato tortellini with sage and garlic butter sauce //🍠🌱

Yum yum yum ! This dish is packed with so much warmth, its perfect to cook for this fall season. This dish won’t fail to warm your belly up 🥰

Ingredients:

1 cup all purpose flour
3/4 cup semolina
1 cup water
1/2 tsp salt
3 tsp olive oil
1/2 sweet potato
5 cloves of garlic
1 tbsp white wine (optional)
1/3 tsp oregano
1/3 tsp thyme
1 3 tsp rosemary, alternatively you can also use the Italian spice mix (1tsp)
5 tbsp Vegan butter
4 sage leaves
1 tbsp sunflower seeds
Salt and pepper to taste

Recipe:

1. Mix the flour, salt, 2 tsp oil and semolina, gradually add water while kneading into a dough. Make it in a ball and wrap with cling film. Leave in fridge for 30min.
2. Bake sweet potato half coated with oil at 200C for 25-30min. also bake 2 cloves of garlic wrapped in foil.
3. Mash the baked sweet potato and garlic together into a smooth paste. Add seasoning and salt and pepper to taste.
4. Start rolling out the dough into a thin sheet on a lightly floured surface. Cut approximately 5cm wide strips, horizontally and vertically.
5. Put 1tsp sweet potato filling in the centre of each square, then take the opposite corners of to make a triangle. Press the edges to seal them. Then take the two bottom corners of the triangle and join them. Making a little person with a pointy head hugging.
6. Keep the prepared tortellinis on a lightly floured surface.
7. Boiling water in a pot with a little salt.
8. Once at rolling boil, add the tortellinis. Once they start floating ( within 2-3 min) they are done.
9. While the pasta cooks, in a pan heat the butter, once melted, add 1. Tsp of oil. Add the remaining garlic as chopped. Once the garlic is golden, add sunflower seeds and sage leaves. Follow it up with wine and 1 tbsp pasta water.
10. Add in the tortellinis directly in the sauce. Cover it well in the sauce.
11. Serve it warm and enjoy the buttery goodness

22/05/2021

//Vegan French Toast//🌱🍞☕️

Nothing is better than walking into a kitchen filled with rich aroma of cinnamon , vanilla and coffee. This dish will definitely make getting up early in the mornings worthwhile.

Ingredients
1 cup oat milk
1/2 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1 tzp ground flaxseeds
A pinch of salt
1 tbsp corn starch
1 tbsp all purpose flour
4-5 slices thick bread
2-3 tbsp plant based butter

Recipe:
1. Whisk everything except butter and bread in a flat bowl and set aside.
2. Heat a little butter in a non stick pan. Dip a slice of bread into the milk mixture and let it soak for 10s on each side.
3. Fry the bread on both sides until it browns and crisps at the edges.
4. Serve with the fruit of choice spooned over, dust with icing sugar and a good heaping of butter and a drizzle of maple syrup.

Enjoy the heavenly smell of coffee, cinnamon and vanilla the rest of the day.

10/05/2021

// Basil and roasted cherry tomatoes pasta//🌱🍝🍅

The sweetness and the tanginess of the cherry tomatoes gives this dish the bright flavours is simple and takes minimal efforts.

Ingredients:
500 gm cherry tomatoes 3 garlic cloves, finely chopped 4 tbsp olive oil  10 fresh basil leaves 1/2 tsp Italian seasoning
2 tbsp nutritional yeast
1/2 cup each of choice of Vegetables  Salt and Pepper to taste

1. Preheat the oven to 180 Degrees C (350 F).
2. Wash the tomatoes and thoroughly dry them. Cut them in half.
3. Toss the tomatoes lightly with olive oil in an oven proof dish.
4. Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, salt and pepper.
5. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred. Mash the tomatoes with a fork or masher.
6. Boil the pasta in another pot until it is al dente. And save a little of the pasta water.
7. In a big pan, add the remaining olive oil and sauté the vegetables (I used mushrooms, bell peppers and baby corn). Add the mashed tomatoes.
8. Mix well, add the remaining pasta water. Add the seasoning, salt or pepper as per requirement. Add the nutritional yeast.
9. Serve the pasta topped with the sauce. Garnish fresh basil.

02/05/2021

//Crispy Chilli Mushroom and Baby corn//🌱🌽🍄

This lip smacking easy desi Chinese dish, makes a great sweet and spicy side dish served with some rice or noodles. It will fill both, your stomach and craving for desi Chinese street food.

Ingredients:
1 pack mushroom, diced
1 pack baby corn, sliced in half
1 mediums sized onion, finely chopped
1 tsp ginger-garlic paste
5-6 cloves garlic
4tbsp cornflour
1/4tsp black pepper powder
1/4 tsp white pepper powder
2 crushed dried red chilli
1 tbsp soy sauce
1 tbsp maple syrup
1/2 tbsp red chilli sauce
1/2 tbsp green chilli sauce
1/2 cup water
1/4 cup oil, for frying
1 tbsp oil, for cooking
Salt to taste
Sesame seeds and spring onion greens for garnish

Recipe:
1. In a bowl put mushrooms, baby corn and cover it with cornflour. Add ginger garlic paste and 1 tbsp water. Salt and pepper to taste. And keep aside for 10 min.
2. In a pan, heat oil and shallow fry the mushroom and corn till golden brown. Drain excess oil.
3. In another pan, heat oil, add chopped garlic, dried red chilli and sauté it for 2-3min. Add the onions. And sauté well, till the onions are golden brown.
4. Add soy , red chilli and green chilli sauce. Mix well and then add the maple syrup and water. Let the sauce become thicker. Add 1/4 tsp cornflour if the sauce is too watery.
5. Add the white pepper, salt and pepper to taste. Once the sauce thickens, add the fried mushrooms and corn and cover them well in the sauce.
6. Garnish with spring onions and sesame seeds and serve it hot.

11/04/2021

//Upma//🌱

This savoury semolina dish makes great dish for anytime of the day!

Ingredients:  1 cup semolina (fine) a.k.a rava  2 tbsp vegan butter 1 tsp mustard seeds ½ tsp cumin seeds 1 tsp chana dal  1½ tsp urad dal
1 medium onion, finely chopped
1 carrot, chopped
½ cup peas  1 -2 green chilli, finely chopped  1 inch ginger, grated 7-10 curry leaves 2.5 cups water salt as required  2 tbsp chopped coriander
1 tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala

Recipe:
1. Heat a pan or kadai first. Add rava, begin to roast the rava. Stir often while roasting the rava.
2. The rava should become fragrant and start to look dry, separate and crisp. Don’t brown the rava, keep aside.
3. In a pan, heat ghee or oil. add the mustard seeds.Now add the cumin seeds along with chana dal and urad dal.
4. Fry till they begin to brown a bit or get lightly golden
5. Then add the finely chopped onions. Saute the onions till they become translucent.Then add the chopped green chilly, ginger, curry leaves, carrot and peas. Sauté for a few seconds.
6. Then add 2.5 cups water, red chilli, coriander powder and garam masala and salt as required. Mix well.
7. On a medium to high flame, heat the water and let it come to a rolling boiling.
8. When the water comes to a rolling boil, add the rava in 4 to 5 batches with a spoon.
9. Mix and stir immediately. Keep on adding and stirring the rava up to the last batch.
10. Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.  
I love to have my upma with handful topping of aloo bhujia!

Ps: Aloo bhujia is accidentally vegan so you can munch on it guilt free :p

01/03/2021

//Crispy glazed tofu with coconut curry//🌱🍛

Fulfilling meal with loads of different flavours and texture is great to make when you have friends over !

Ingredients:
1/2 zucchini, julienned; 1 onion, finely chopped;1 carrot, julienned; 1 capsicum, julienned; 1 Pok choy stem, julienned; 1 cup Mushrooms, thinly sliced ;1 block firm tofu;1 spring onion, whites and greens separate;2 tsp ginger garlic paste ; 1 tsp lemongrass paste ;1/2 cube vegetable bullion or vegetable broth; 1 cup coconut milk;1/2 cup water; 1 tsp cumin powder;1 tsp red chilli powder; 1 bay leaf; 1 dried red chilli; 1tsp coriander powder; 2 tbsp soy sauce;1 tsp lemon juice; 1 tbsp maple syrup; 2-3 garlic cloves, finely chopped; 1 tsp red chilli flakes; 1 tsp sesame seeds; salt and pepper to taste; 3 tbsp oil

Recipe:
1. One day before making this recipe, press the tofu for 2hrs to drain the water. I keep a heavy pan on tofu. Slice the tofu and keep it in the freezer overnight.
2. Take out the tofu and let it thaw.
3. Meanwhile, heat the oil in a pan. Add the red chilli and bay leaf. Then add the onions and cook till translucent, add 1 tsp ginger garlic paste, lemongrass paste. Stir for 1 minute. Then add the vegetables and cook till partially cooked.
4. Add red chilli powder, cumin powder, coriander powder. Stir well, then add coconut milk, veg bullion and water. Add more water if you think the gravy is too thick.
5. Let it simmer for 10 min, keep stirring.
6. In pan, heat the oil and pan fry the tofu pieces till they turn golden brown.
7. Now mix, 1 tbsp soy sauce, maple syrup, chopped garlic, 1 tsp ginger garlic paste, 1 tsp red chilli flakes and 1 tsp water. Add it to the pan. Ensure all tofu pieces are covered. Cook till the sauce thickens. Sprinkle sesame seeds.
8. And voilà, garnish the curry with spring onion greens and serve it steamed rice.

The recipe was inspired by

01/03/2021

//Chilli Soya chunk gravy // 🌱🍚

This desi Chinese style soya chunk gravy is an amazing alternative to usual panner chilli or Manchurian.

Ingredients:
1 onion, finely chopped
2-3 garlic cloves, finely chopped
1 cup broccoli, roughly chopped
1/2 zucchini, chopped in squares
1 bell pepper, finely chopped
1/2 cup cabbage, finely chopped
1/2 cup carrot, finely grated
1/2 tbsp concentrated tomato paste (can be replaced by ketchup)
1 tsp sugar
1 spring onion greens, for garnish
0.5 tbsp cornflour
1.5 tbsp soy sauce
1 tbsp red chilli sauce
1 tbsp green chilli sauce
1 tbsp water
1/2 tbsp vinegar
1 tsp ginger-garlic paste
1.5 cup soy chunks
1 tsp sesame seeds for garnish
1 tbsp oil
Salt and pepper to taste

Recipe:
1. Soak soy chunks in 2 cups of warm water.
2. In a pan, heat oil, then add the chopped garlic. Add the onions and cook till they are translucent.
3. Add ginger garlic paste and cook for 30-40s. Then add the vegetables and stir once in a while to make sure the vegetables are cooking well.
4. Drain out the water from soy chunks.
5. In a small bowl, add soy sauce, red chilli sauce, green chilli sauce, tomato paste, sugar, vinegar, and cornflour. Slowly add water making sure that there are no lumps.
6. Add the soy chunks to the pan and let them cook for fe minutes.
7. Add the sauce to the pan. 1/2 cup water if required. Cook till the sauce thickens.
8. Garnish it with sesame seeds and spring onions greens.

Serve it hot with some rice !

02/02/2021

//Cheesy chickpea-sweet potato quesadilla//🍠🧀🌱

This recipe makes a complete meal full of protein, carbs, fat and fibre keeping you energised for a long time !

Ingredients:
4 medium sized tortillas of choice
1 tbsp vegan butter
1 cup boiled chickpea
1 tsp lemon juice
1/2 cup sweet potato (boiled)
1/2 cup Rucola
1 tbsp quesadilla spice mix
1 tsp red chilli powder
4-6 slices vegan cheese
Salt and pepper to taste

Recipe:
1. In a bowl, mash chickpeas and sweet potato with a fork or a masher. Mix well. Then add the quesadilla spice mix, red chilli powder , lemon juice and salt and pepper.
2. In the meantime, heat a skillet. Add the butter and wait for it to melt. Then put one tortilla on it, add the cheese slice and wait for the cheese to melt, then spread about 3-4 tbsp of the chickpea-sweet potato mix and then add some rucola and put the second tortilla on top. Now carefully flip this. I find it easier to use a plate to do this.
3. Cook the tortillas till crisp. Now use a pizza cutter or knife to cut the quesadilla.
4. Repeat it with the remaining tortillas.

Serve it with freshly made guacamole and salsa !

02/02/2021

//Cheesy chickpea-sweet potato quesadilla//🌱🧀🍠

This recipe makes a complete meal full of protein, carbs, fat and fibre keeping you energised for a long time !

Ingredients:
4 medium sized tortillas of choice
1 tbsp vegan butter
1 cup boiled chickpea
1 tsp lemon juice
1/2 cup sweet potato (boiled)
1/2 cup Rucola
1 tbsp quesadilla spice mix
1 tsp red chilli powder
4-6 slices vegan cheese
Salt and pepper to taste

Recipe:
1. In a bowl, mash chickpeas and sweet potato with a fork or a masher. Mix well. Then add the quesadilla spice mix, red chilli powder , lemon juice and salt and pepper.
2. In the meantime, heat a skillet. Add the butter and wait for it to melt. Then put one tortilla on it, add the cheese slice and wait for the cheese to melt, then spread about 3-4 tbsp of the chickpea-sweet potato mix and then add some rucola and put the second tortilla on top. Now carefully flip this. I find it easier to use a plate to do this.
3. Cook the tortillas till crisp. Now use a pizza cutter or knife to cut the quesadilla.
4. Repeat this with the remaining tortillas

Serve it with freshly made guacamole and salsa !

30/01/2021

//Khaman Dhokhla // 🌱
Aka savoury chickpea cake

Looking for an easy, light and fluffy snack which melts in your mouth, we’ve got you. This is an amazing spongy snack that makes a great little side with a hot cup of chai😋

Ingredients:
Dhokla batter:
1 cup besan (chickpea flour)
1 inch ginger paste
1 tsp green chilli paste
1 tsp turmeric powder
1 tsp red chilli powder
1-2 pinch hing
2 tsp ENO / fruit soda
1/2 tsp baking soda
1 tsp salt
3/4 cup water

Tempered oil: 2 tablespoons oil 1 tsp mustard seeds 2 tsp white sesame seeds 7-8 curry leaves 1 green chili - chopped 
Garnish:
3 tbsp coriander leaves
3 tbsp shredded coconut
 Recipe:
1. Mix all the batter ingredients except water and Eno in a bowl.
2. Grease a pan or a cake tin with oil.
3. Then add ENO and water to the mix, stir well. Immediately add the batter to the pan or cake tin.
4. Now you can either use a pressure cooker without the whistle or fill a normal pan with water and place the cake tin. Cover the pan/cooker with a lid. Let the batter steam for 15-20 min. Insert a toothpick to check if it is cooked, it should come out clean.
5. Take out the cake tin and let it cool. In the meanwhile, prepare your tempering oil. Heat the oil and then add the remaining things. Wait it the seeds pop.
6. Pour the hot oil over the Dhokla, garnish it with coriander and coconut. Serve it with your choice of chutney, I like mine with mint !

19/01/2021

//Idly Sambar//🌱
Aka steamed rice cakes with veggies and lentils

This beautiful dish jam-packed with flavours and amazing textures is literally a hug on a plate. And with the spicy tangy tomato chutney it leaves you wanting for more.

This dish is a very popular dish from south of India.

Recipe credits for batter goes to my beautiful friends and their mother !

Ingredients:

Idli Batter:
3 Cups rice, 1 Cup urad dal, Water (as per requirement), 2-3 meethidana (fengureek seeds)

Sambar:
4 cups toor dal, 2 carrots (cut in rings),1 onion, finely chopped ,1 cup beans, chopped,1 cup cauliflower, coarsely chopped,2 potatoes, cut in cubes ,2 cup tomato puree ,2-3 tbsp sambar masala ,1 tsp turmeric powder ,1 tsp red chilli powder,1 tbsp oil,7-8 curry leaves,1 tsp jeera (cumin seeds), 1 tsp mustard seeds, 1/2 tsp meethidana (fenugreek seeds), A pinch of Hing (asafoetida),2 dried red chilli , Water (as per requirement), 1 tsp ginger garlic paste, 1 tbsp tamarind paste, 2 tbsp coconut flakes, Salt to taste

Recipe in the comments 😉❤️

16/01/2021

//Mushroom Risotto//🍄🌱

This simple dish with very few ingredients will give all those gourmet feels !

Ingredients:
1 cup Arborio rice
2 cup button mushrooms, sliced
1.5 cup water
1/2 cube vegetable bullion
1 tbsp olive oil
1/2 cup onions, finely chopped
1 cup dry white wine
2 tbsp nutritional yeast
2 cloves garlic, finely chopped
1 tsp Italian seasoning (mix of dry parsley, basil, rosemary and oregano)
Salt and black pepper to taste

Recipe:

1. In a pan, heat oil. Add garlic and onions. Cook till the onions are translucent.
2. Add the mushrooms and let them cook.
3. Then add the rice and cook them for few seconds, at this point your pan will be dry.
4. Add 3/4 cup of white wine, let the rice soak all the wine so that the rice almost looks dry.
5. Now, start adding the vegetable stock. I would suggest to add the stock ladle by ladle. Add 1 ladle and wait for the rice to soak it while constantly stirring. Continue this till the you have only 1 ladle of stock left.
6. Now add nutritional yeast, salt, Italian seasoning and pepper. Add the remaining wine. Mix well. Wait for the rice to soak the wine.
7. Add remaining stock and mix well.
8. Serve it hot with a side of some fresh greens !

Don’t forget to let that shiitake go ;D

Ps: you can also use vegan Parmesan here :)

Beauties and the Feast

03/11/2021

22/05/2021

10/05/2021

02/05/2021

11/04/2021

01/03/2021

01/03/2021

02/02/2021

02/02/2021

30/01/2021

19/01/2021

16/01/2021

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