Hey everyone!
I hope you all are well. I've been gone for too long now 😅. I've had a crazy time since the past couple of months, it's unbelievable and still going through some situations. Something new is that my educational life is ovaaaaah and I finally have a job (vice president postgraduate at KCLSU; link here if you are interested: https://www.kclsu.org/about/studentofficers/)
Anyhoooooo, not here to bore you out with promotions. Since joining work, I have come across a lot of different people, and especially their diets, meaning some eat vegetarian, VEGAN, or like halal or anything. It makes me think about veganism and their challenge to find something to eat. Though, recently shops across London have become more vegan-friendly with a variety of choices for everyone (I wish there was more halal food though). One thing I realised is that when people bring food, it's often maximum vegetarian, but not vegan and it made me think that some of these can be made vegan so easily.
Saying that, since I know the pain of missing out on delicious food and a really nice South East Asian food to try is their dessert, I wanted to develop something. Long story short, I have come up with a VEGAN gajar halwa, and take my word, it tastes absolutely the same. So... Here is the recipe!
Ingredients:
- 8-10 carrots
- 200g Vegan butter (I use vitalite sunflower spread)
- 100g sugar (or as you wish)
- 1 can coconut milk
- 50g creamed coconut (or as you wish)
- a couple of cardamom pods and cinnamon sticks/powder
- handful of raisins
- a handful of nuts of your choice (I picked cashews but please avoid if there is anyone with nut allergies!!!)
Steps:
1. Peel, wash and coarsely grate the carrots.
2. In a pan, add the butter in a medium to high flame and let it melt.
3. Add the grated carrots and cook till it becomes soft. Meanwhile, soak the raisins in warm water and crush the nuts.
4. Add the coconut milk, sugar, cardamom pods, and cinnamon sticks/powder and let it cook.
5. Once it's halfway cooked, add the creamed coconut and continue cooking until the carrots are soft and the liquid has mostly evaporated.
6. Remove from the flame and let it cool or enjoy warm.
Done!
I hope you enjoy it as much as I did and trust me it tastes exactly like the original one
Keep checking back for upcoming posts (I promise)!!
Yours,
Nafiza
I hope you all are well. I've been gone for too long now 😅. I've had a crazy time since the past couple of months, it's unbelievable and still going through some situations. Something new is that my educational life is ovaaaaah and I finally have a job (vice president postgraduate at KCLSU; link here if you are interested: https://www.kclsu.org/about/studentofficers/)
Anyhoooooo, not here to bore you out with promotions. Since joining work, I have come across a lot of different people, and especially their diets, meaning some eat vegetarian, VEGAN, or like halal or anything. It makes me think about veganism and their challenge to find something to eat. Though, recently shops across London have become more vegan-friendly with a variety of choices for everyone (I wish there was more halal food though). One thing I realised is that when people bring food, it's often maximum vegetarian, but not vegan and it made me think that some of these can be made vegan so easily.
Saying that, since I know the pain of missing out on delicious food and a really nice South East Asian food to try is their dessert, I wanted to develop something. Long story short, I have come up with a VEGAN gajar halwa, and take my word, it tastes absolutely the same. So... Here is the recipe!
Ingredients:
- 8-10 carrots
- 200g Vegan butter (I use vitalite sunflower spread)
- 100g sugar (or as you wish)
- 1 can coconut milk
- 50g creamed coconut (or as you wish)
- a couple of cardamom pods and cinnamon sticks/powder
- handful of raisins
- a handful of nuts of your choice (I picked cashews but please avoid if there is anyone with nut allergies!!!)
Steps:
1. Peel, wash and coarsely grate the carrots.
2. In a pan, add the butter in a medium to high flame and let it melt.
3. Add the grated carrots and cook till it becomes soft. Meanwhile, soak the raisins in warm water and crush the nuts.
4. Add the coconut milk, sugar, cardamom pods, and cinnamon sticks/powder and let it cook.
5. Once it's halfway cooked, add the creamed coconut and continue cooking until the carrots are soft and the liquid has mostly evaporated.
6. Remove from the flame and let it cool or enjoy warm.
Done!
I hope you enjoy it as much as I did and trust me it tastes exactly like the original one
Keep checking back for upcoming posts (I promise)!!
Yours,
Nafiza
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