Wednesday, July 31, 2013

Susmitha, A Vegan in Bengaluru (Bangalore)

Susmitha is a passionate vegan in Bangalore. So many people are trying vegan food in Bangalore, because of Susmitha. Susmitha's blog Veganosaurus is brimming with an array of recipes for cookies, cakes , ice creams , Indian sweets and breads.  Recently, Susmitha did baking demo at Carrots - Bangalore's vegan restaurant.

Susmitha also makes cruel-free jewellery from clay, copper, fine silver and vegan pearls.

Thanks Susmitha for inspiring people to lead a vegan lifestyle .

Tuesday, July 30, 2013

Vegan Almond Cashew Burfi

I love Indian sweets. I often make burfis , so that I can relish it for a couple of days. I often visit
Manjula's kitchen

 Manjula's kitchen is an awesome food website. Manjula aunty has posted so many vegetarian recipes. If you like Indian food, you can find so many simple recipes in Manjula's kitchen.

On sunday, I made Almond Cashew burfi . It was really good. I used vegan sugar - sugar in the raw . If you have a sweet tooth like me, you will love this burfi.

Friday, July 26, 2013

Vegan Masala Tea, made with Trader Joe's Rice Milk

In my pre-vegan, I relished drinking masala tea, once in a while. Once I became a vegan, I completely forgot about it.

On sunday evening, it was raining, and I felt like drinking tea. Fortunately, organic unsweetened rice milk was in the fridge.  Within few minutes I made amazing masala tea with rice milk. The taste was so divine, it taste so much similar to tea made with dairy milk.  I have been relishing this amazing masala tea in the mornings, from past couple of days.

Vegan Masala Tea
Makes 2 servings

2 cups Trader Joe's unsweetened rice milk
2 whole cloves
1/2 inch cinnamon
2 Tbsp sugar
1 whole cardamom
1/2 tsp fresh ginger , cut into slices (optional)

1.Combine rice milk with spices in a sauce pan. Do not add ginger now. Bring it to boil.
2.Add ginger. Reduce the heat, and simmer for 5-6 minutes or until the color changes to orange.
3. Add sugar,  remove from heat. Strain and serve.