The Artsy Wanderlust

Milk and most milk based items weren't my thing for a few decades now. For example cheese. I am so not a cheese lover! Ha ha! Don't kill me for saying that! So I totally love making these vegan pasta sauces and also enjoy their delightfully rich creamy taste. I wasn't going to cook anything today, as I had quite sufficient amount of leftover fried rice that I was planning to finish tonight. But then then I suddenly had this urge of cooking something with my  creamy cashew sauce just like last week, when I had made a vegge baked dish with a slightly different version of this sauce. Today I wanted something else and quick and so I just experimented on my cashew sauce by adding a handful of fresh basil, sitting on my counter and tempting me for a few days now! The sauce turned out to be a milder n creamier version of basil pesto. Also since its a bit heavy on the apple cider vinegar which gave a zing that made this sauce really zesty. So here's today's recipe. SERVING

Hola! 'The husband' loves garlic bread and he can literally have it everyday for lunch. It therefore becomes convinient for me, if I make the garlic butter and store it in the fridge. This mixture stays absolutely good for over a month. TOTAL PREP+BAKE TIME- 15 minutes INGREDIENTS 1. 4 Tbsp  Salted Butter (Vegan or regular) 2. 5 garlic cloves- very finely chopped or grated but should not get pulpy. 3. 1 very finely chopped fresh green Chili pepper or any non hot to milder peppers like Cherry peppers, Serrano, yellow hot wax peppers etc 4. 1/2 Tsp of dry oregano ( or whatever is available) 5. 3-4 big basil leaves, finely chopped. 6. Chili flakes- just for sprinkles (if and as needed, per your tolerance level) 7. 4 Slices of any sandwich bread or Baguettes. I have used french bread here. PREPARING THE BUTTER, 1. Take an air tight box and transfer the butter, dry herb, chopped fresh chili peppers and chopped garlic and mix thoroughly. You can store this mixture for later use too.

Hola! It is recently that my husband and I have switched to a vegan diet. It was upon the insistence of my sister and brother-in-law, that we made this move and I have to admit that I have seen a seismic shift in not just our health but also general well-being. I will gradually, through my recipes, discuss the phenomenal changes that a vegan diet has brought for us. But today, I will start with my first recipe, a Biriyani . Since I dont have paid content and advertising on my blog, so I will keep the chat to a minimal level and get right to business, so you guys do not have to meander through tons of paragraphs to reach to the actual recipe. Here we go! SERVING SIZE- 2 ADULTS & 1 CHILD. TOTAL PREP TIME- 1hr 30 mins INGREDIENTS 1. 1 cup white basmati rice- cooked 2. 1 can black chana - (empty the can, strain all the water and then run it under cold water) 3. 1 cup soy chunks- soak in hot tap water for 10 mins, squeeze the water out n keep aside. 4. 2 Red onio