Articles tagged with: vegan

Bharleli Vangi (Stuffed Indian Eggplant) ~ Maharashtrian style

Maharashtrian Stuffed Eggplant

Maharashtrian Brinjal

Vangi is the Maharashtrian name for eggplant or brinjal, or baingan as it is known in Hindi). This is a Maharashtrian recipe that uses a spiced paste to stuff the vegetables. Use the shiny, oval, deep purple Indian eggplant for this dish. You can also use the striped variety. And as Mum says, the thornier the stem, the tastier the eggplant!

Naan (Indian flat-bread)

Naan

Oven-baked naan using a pizza stone

 

Naan is flatbread that is a staple in North Indian cuisine. Traditionally cooked in a clay oven, it is smeared with butter or ghee before serving, and torn into bite size pieces to scoop up curries and vegetables. 

Veg Fried Clams (Fried Oyster Mushrooms)

Deep Fried Oyster Mushrooms coated in Panko and Cornmeal

Deep Fried Oyster Mushrooms coated in Panko and Cornmeal

I tasted these mock clams at a vegan restaurant and loved them! The next day, I experimented cooking up a batch of oyster mushrooms and was delighted with the way the ‘clams’ turned out! The coating was airy and crisp, and there was a pleasant crunch to it. The texture of the mushroom inside was almost similar to clam strips

Focaccia

Update By: Ramona
Date: June 18, 2014

Schiacciata

Ligurian Focaccia or Tuscan Schiacciata

While in Genoa, we sampled Ligurian ‘focaccia’ which was almost nearly similar to the flatbread called ‘schiacciata’ (literally translated ‘flattened’ bread) which we ate while travelling through Tuscany. Seasoned with olive oil and sea-salt, then baked in an oven, it’s characteristic little dimples capture the olive oil and herbs. Crisp at the bottom, but soft on the inside, its toppings ranged from savory (onions, mushrooms, ham or olives) to sweet (honey, figs).