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Monthly Archives: December 2014

Leblabi and Carrots

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I served leblabi (chickpea soup with harissa) with roasted purple carrots seasoned with za’atar.

Soto soup

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Dutch Appeltaart

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Sticky Toffee Pudding

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Vegan Indian meal of the week

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This week I made cabbage sengappau vepudu, broccoli do pyaza, dal sambar (with okra, aubergine/eggplant and green beans) and carrot-bean poriyal.

Cookies for neighbors

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It’s that time of year for inflicting cookies on the neighbours.  I baked molasses crinkles, chocolate crinkles and peppermint chocolate chip cookies.


Vegan applesauce pancakes

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To make these pancakes I started with hazelnut milk and added liquid stevia, vanilla extract, cinnamon, allspice, nutmeg, cloves, salt, baking powder and agave syrup.  Then I mixed in enough unsweetened applesauce to form a thick liquid, about the consistency of buttermilk.  Next I added a bit of buckwheat flour, then enough rye flour to make a batter.


Rye pancakes should be cooked at a lower temperature than wheat pancakes, and for a much longer time.  They shouldn’t be turned until the top has completely solidified and looks dry, or you will find they are still uncooked inside. I also recommend making smaller pancakes for the same reason.

I discovered that coconut oil didn’t work well with these pancakes, but peanut oil was fine.