The Artsy Wanderlust

Hola!   Almost everyone will agree that Mediterranean falafel-hummus bowl can be one of the most satifying foods! Yes it's a lot of chickpeas, so unless you are allergic to or don't like chickpeas, this bowl turns out to really scrumptuous, vegan/vegetarian/non-vegetarian alike. The husband loves it, so I end up making this bowl every so often.  The first time I had made falafel, the process turned out exetremely painstaking and messy at the same time! Remember, I do not consider myself a good cook so for me I give a bit of a twist to standard recipes to make it to my convinience and taste and they turn out super tasty as told by my friends and family and that makes me quite enthusiastic! What had happened with my falafel was that I did leave the mixture in the fridge for a 4 hrs, however since the original recepie doesnt have corn flour or bread, I did not add those and the result was that they spread out as soon as I put them in the hot oil. Therefore, this time I decided to

Hola! On a day when you don't want to make elaborate cooking plans, what better than pasta! I find vegan sauces much more interesting to make and of course tasteful too! Last night I tried making chinese buns but boy did I mess it up well! Ha ha! The filling was great but the dough was a disaster.  Next time I am going to get the dumpling sheets. Now coming back to tonight's dinner, it was a 45 minutes affair and turned out delightfully good! Here are the details. SERVES 2 ADULTS . INGREDIENTS . 1. Fettuccini (Or any pasta of your choice) - 255 gms 2. Garlic ( chopped) - 3 tsp 3. Plant based milk (I used soy)- 1 1/2 cups 4. Nutritional yeast- 2 tsp full 5. Cogniac or brandy - 2 tbsp 6. Dried sage and thyme (u can use any dried herb of ur choice) 7. Corn flour- 2 tsp 8. Crushed red pepper- 1/2 tsp or (as per taste) 9. Salt and pepper. 10. Baby bella mushrooms- 7-8 pieces, thinly sliced into three parts each 11. Baby spinach - 2-3 cups 12. White onion