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In this recipe, Chinese-style Yee Mee noodles are served on a hotplate with a tasty sauce made from mushrooms, tofu and vegetables to provide a warm, comforting dish full of proteins and nutrients.
An important part of the celebration of Pongal - the Tamil harvest/thanksgiving festival, is the boiling of milk and the new rice of the harvest season. This recipe shows how a vegan version of this sweet rice may be prepared at home.
Sago Payasam is a popular pudding-like dessert among South Indians that is served after meals. It is usually made of boiled sago pearls as the main ingredient with milk, dried fruits, nuts and vermicelli adding to the taste.
These chickpeas are often served as part of the menu during Indian festivals such as Pongal and New Year, where it goes very well with the Sweet Pongal Rice.
The perfect savoury snack to complement sweet pongal rice - crispy ulundu vadai.
These vegan 'fish' fritters have texture just like flaked fish and all the additional spices and herbs add up to a really good taste. And they go so well with the mayo dipping sauce.
