Baked Mushroom Stuffed with Vegan Cheese


  • Button mushrooms with the stems removed
  • Raw cashew cheese
  • Optional flavourings for the cheese: finely chopped colourful peppers/ chopped sun dried tomatoes / mixed herbs / chopped olives / chopped jalapenos / chopped chillies


Mix the flavourings, if using, with the raw cashew cheese. Stuff the mushrooms with this and bake at 180 °C in a pre-heated oven for 15 – 20 minutes, until lightly browned on top. Serve hot.

Use the removed stems in curries, biryani, etc.

Korean Vegetable Pancakes

This tasty snack is so easy to make and everyone enjoys them. Once you start making them, you can make them with many variations. Best served with kimchi.

 For the Sauce


  • ¼ cup soy sauce
  • 2 tbsp finely minced garlic
  • 2 tbsp finely chopped spring onions
  • 1 tbsp finely chopped green chillies
  • Date paste   to taste


Mix all the ingredients of the sauce together and let it sit. This sauce can also be stored for a few days.

 For the Pancakes


  • 1 cup spring onion greens that have been cut in 2″ length
  • ¼ cup sliced onions
  • 1 cup whole wheat flour
  • Sufficient water to make a pourable batter
  • Unrefined salt to taste


Mix the whole wheat flour with water, until you get a thick consistency which is suitable for pancakes (can be poured on a pan and not run). Add the spring onion greens and onions and salt and let it sit for 1/2 an hour. Heat a hot iron griddle. Pour the pancakes in the size desired. Mini pancakes of 2″ diameter are nice too. Cook on both sides.

Serve with the sauce and   kimchi.


Instead of the spring onions and onions, use sweet potatoes that have been blended in a blender to make a paste. Add less flour to get the right consistency.

Mixture of zucchini, carrots and onions or shredded spring onion

Shredded radish

Shredded pumpkin, with spring onions

Vegetables of your choice.

Serves 3-4

Corn Bhel


  • ½ cup steamed American corn kernels
  • ⅓ cup finely chopped onions
  • ¼ cup finely chopped boiled potatoes
  • 2 tbsp finely chopped capsicum
  • ⅓ cup chopped cucumber
  • ¼ cup chopped tomatoes
  • 1 tbsp finely chopped coriander
  • ½ tbsp   date – tamarind chutney 
  • ½ tbsp spicy chutney (made of mint, green chillies, lime juice, salt and roasted split chana daal)
  • ⅛  tsp roasted cumin ( jeera )
  • Unrefined salt to taste
  • Chopped coriander leaves for garnish


According to taste, mix all the ingredients together in a bowl. Garnish just before serving.

Serves 3-4

Peanut with Soy Sauce


  • 2 kg peanuts
  • 1 cup soy sauce
  • 1 cup   date paste
  • 2 cups water
  • Roasted black & white sesame seeds (optional)


Boil the peanuts in hot water for few seconds. Drain, rinse with cold water and drain again. Add date paste, soy sauce and the 2 cups of water to the peanuts.  In a pan, boil this, until no water remains. Spread this out and mix the sesame seeds in. Serve.

Serves 25-30

Vegan Burger


  • 1 onion, diced
  • 1 green or red bell pepper, diced
  • 1½ cups vegetable stock
  • 2½ cups   tomato sauce
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • 1 tbsp   date paste
  • 1½ cups soy granules
  • 5-6 whole wheat hamburger buns
  • Unrefined salt and pepper to taste
  • Dash of hot sauce or tabasco sauce (optional)


In a large skillet, saute the onion and peppers for 2 to 3 minutes, or until onions are soft. Reduce heat to medium-low and add the remaining ingredients (except buns) and stir well to combine. Allow to simmer for at least 15 more minutes. Spoon onto hamburger buns and serve hot with any condiment you desire.

Serves 5-6

Dhokla Sandwich


  • 1 cup split black gram ( urad dal ) unpolished, rinsed and soaked in double the quantity of water
  • 1 cup split moong beans ( moong dal)   unpolished, rinsed and soaked in double the quantity of water
  • Unrefined salt to taste

To Make the Sandwich


Soak   urad   and   moong   dals separately for 2 hours (it is better to use half and half – equal quantities of both dals the first time until you get a feel for it). Grind the soaked dals in the blender, until you obtain a slightly coarse (but almost smooth) paste. Pour into a large bowl. Allow this mixture to ferment for 8-12 hours, depending on the room temperature. In summer, 8 hours is sufficient, but on cooler days, it takes longer. You can tell whether ready or not by the smell. It should have a slightly sour, fermented smell. Add water so that it is of the consistency of dosa batter (somewhat similar to pancake batter). Add salt to taste.

Pour the batter into a square baking dish to a height of about ¼”. Cool, turn out and cut into bite-sized squares. Spread coriander chutney on a square; arrange sliced tomatoes and cucumbers or even sprouts on top and cover with another square and serve.

Serves 6-8


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