Vegan & Gluten Free Thai Tofu Red Curry#SundayFunday

This tofu curry is so delicious, quick and easy.  Add more curry paste if you want it spicy.  This had just the right amount of spice.

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3  Tablespoons Vegetarain Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes.  Then add 1 cup water and cover  with a lid, cook on medium low flame till the  veggies are cooked.  

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again,  add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously.  Reduce the flame and check for gravy consistency.  Add more water if necessary, cover and cook for 2 minutes.  Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little.  Take off flame and serve hot with steamed noodles or rice.  

We enjoyed with steamed rice.  

Labels : Thailand, Thai,  Red Curry Paste, Tofu, Vegan, Gluten free, Healthy, Main course, Sunday Funday 

• Dacquoise Fraisier from Culinary Cam
• Farro Salad with Tomatoes and Charred Peppers from A Day in the Life on the Farm
• Mediterranean Salad from Amy’s Cooking Adventures
• Protein Rich Quinoa Bowl from Mayuri's Jikoni
• Pumpkin leaf dal from Mildly Indian
• Spicy Mini Cucumber Salad with Toasted Sesame Seeds from Karen’s Kitchen Stories
• Vegan Danish Flødeboller from A Messy Kitchen
• Vegan & Gluten Free Thai Tofu Red Curry from Sneha’s Recipe
• Vegan Mango Chia Pudding from Cook with Renu 

Vegan Strawberry Dream Cake - No Bake#SundayFunday

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two. 

The first time I made,  it, was hot summer here and  did not refrigerate it overnight.  So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it. 

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling 

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes. 

In the remaining paste add the strawberries and the tablespoon of sugar, 

blend until smooth. 

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries. 

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator.  See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy, Sunday Funday

For Sunday Funday we are sharing Strawberry Recipes

• Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
• Iced Strawberry Basil Hand Pies from A Messy Kitchen
• Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
• Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
• Strawberry Butter from Making Miracles
• Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
• Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
• Watermelon Strawberry Feta Salad from Food Lust People Love

Vegan & Gluten Free Trinxat#EatTheWorld

Trinxat is staple Andorran side dish of boiled, mashed potatoes and cabbage, fried until crispy, typically served in the cold winters as a hearty meal. I have made a vegan version of this Trinxat. Tradionally Trinxat is made with fried bacon and then fried in the reserved bacon fat. If your want to make a non vegetarian version then add 3 - 4 slices of crispy fried bacon and then make pancakes. I have added chopped scallions greens and parsely to the pancake. 

Makes 3
Ingredients
100 Grams Shredded Green Cabbage
150 Grams Potatoes - peeled & cut into chunks
2 Cloves Garlic - minced
1 Tablespoon Finely Chopped Parsley
1 Tablespoon Finely Chopped Scallion Greens
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder or to taste
Method

Shred the cabbage and cook in salted water along with the potatoes, skinned and cut into large chunks. Cook until the potatoes are tender.
When tender, drain all the water very well. Return the pot along with the garlic and turn on the flame on to low. Let it steam so that any excess moisture is evaporated. When still warm, mash the veggies with a potato masher, add in the scallion greens, parsely, salt and pepper to taste. Using a mould for individual servings, press this mixture into the mould.

Heat a little oil in a frying pan and fry, on medium low flame, for approximately 5 minutes each side or until golden brown. Remove the mould and flip the pancake and cook until golden brown.
If you want to make one big, just use a skillet, pressing the mixture into the skillet , then flip over once golden brown. Cut into servings. 

Enjoy with a sauce of your choice!! This was a very simple dish, but tasted really good.
Labels: Vegan, Pancake, Potato, Cabbage, Fried, Andorra, Eat the World, Gluten free, International Cuisine, Side Dish

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Andorra"

• Ànec amb Pera by Culinary Cam
• Pa Amb Tomaquet by Amy's Cooking Adventures
• Truite de Carreroles by A Day in the Life on the Farm
• Vegan & Gluten Free Trinxat by Sneha's Recipe

Indo Chinese Idli Fry - Leftover Idlis#AlphabetChallenge

Have leftover idli's and you are tired of having them with Sambar or chutney then try this quick Indo Chinese fusion recipe. Quick, easy and delicious. We had this for a quick Sunday brunch, can pack this as your kid's tiffin as they are moist and not dry to eat.

Ingredients

10 Leftover Idli's - cubed.
2 Tablespoons Oil
1 Onion - finely chopped
1 Capsicum - chopped
3 Garlic cloves - finely chopped
3 Tablespoons Tomato ketchup
2 Tablespoons Soya sauce
1 Teaspoon Vinegar
½ Teaspoon Red chilly powder or to your taste
½ Teaspoon Sugar
Salt to taste
1 Spring Onion - chopped for garnishing
Oil - as required for deep frying

For The Batter 
1 Cup All Purpose Flour
¼ Cup Rice flour
1 Teaspoon Red Chilly powder
Salt to taste 
Method 
Cut the idlis into big cubes.  

In small deep frying pan heat oil. 

As the oil is heating let's prepare the batter -
Take all the ingredients for the batter in a bowl , add water to make a thick coating consistency. 

Dip the idli pieces in the batter and fry on high flame till golden.

Remove on a absorbent paper to remove any excess, fry all the remaining pieces and keep aside. 

In a another pan heat the 2 tablespoons oil and add the onions, garlic , fry till translucent. Then add capsicum and toss,  it should remain crunchy. Add the tomato ketchup, vinegar, soya sauce, chilly powder,  salt, 2 tablespoon water, sugar and stir well,  let it come to a boil. Now add the fried idli's toss them well till coated with the sauce on high flame. Garnish with chopped spring onions and serve hot. 

Enjoy!!
Labels: Breakfast, South Indian, Leftover series, Idli, Indo Chinese, Kids delight, Brunch,Vegan, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "I"

Jolene’s Recipe Journal: Homemade Italian Dressing  

Sneha’s Recipe: Indo Chinese Idli Fry - Leftover Idlis 

Mayuri’s Jikoni: Iru Puli Kuzhambu   

Food Lust People Love: Italian Sausage Stuffed Mini Peppers 

Karen’s Kitchen Stories: Mini Ice Cream Cakes 

A Day in the Life on the Farm: Nutella Ice Cream 

A Messy Kitchen: Smaller Chocolate Eclair Cake (from scratch) 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun Dried Tomato Italian Dipping Oil for Bread  

Vegan Samosadilla#SundayFunday

Samosas are one of the most popular Indian snacks / street food, they are crispy crunchy with a delicous potato filling. This Samosadilla a delicious mashup /fusion street food of a samosa & quesadilla with potato mixture in tortilla that is loaded with flavors scrumptious & not deep fried.

Makes 3
Ingredients
4 Boiled Potatoes - mashed
1 Cup Boiled Corn
2 Green chilies - finely chopped
2 Tablespoons Oil
1 Small Onion - finely chopped
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Mustard seeds
A Pinch Asafoetida
¼ Teaspoon Turmeric powder
2 Tablespoons Finely Chopped Coriander leaves
Salt To Taste
1 Teaspoon Lemon juice
6 Whole Wheat Tortillas
Chutney or Ketchup to serve
Method
Heat the oil in a pan add in mustard seeds when they crackle add the asafoetida immediately adds the ginger garlic paste saute till oil separates, add chopped onion and green chillies saute till it softens, add the turmeric powder, and the corn and mashed potatoes salt, mix till well. Cover the pan and low flame keep it for 2 minutes. Switch off the flame, add chopped coriander and lemon juice. Mix well, let this cool.

Take one Tortilla. Place it on a flat surface and spread the potato filling over the tortilla.

Cover it with the other Tortilla.
Heat a skillet, brush it with little oil place the samosadilla and cook through until both sides are golden brown.

Slice in 4 parts each and serve immediately with chutneys or ketchup. In the same way make rest of the samosadilla's.
Enjoy!!!!

Labels: Tortilla, Samosa, Mashed Potato, Street food,Tortilla, Indian, Savory Snacks,Sunday Funday, Vegan
See here for other recipes for Samosa 

Samosa 
Potato Cheese Samosa

For Sunday Funday we are sharing recipes made with "Tortillas"  

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe   

Keto Rutabaga French Fries#SundayFunday

Rutabaga is a root vegetable that can be cut up, seasoned and oven-baked to make this keto friendly low carb Rutabaga Fries.
Healthy oven-baked rutabaga fries with a great crunchy exterior and a fluffy interior. Although these fries can’t replace potato fries, they’re a wonderful substitute with way less carbs! Making these fries is a great way to incorporate more veg in your keto diet.

It's called rutabaga in the US, swede in the UK, swedish turnip or yellow turnip but in England, swede  or neep in Scotland, in Russian it’s bryukva and in India we call it shalgam.

The trickiest part is peeling and slicing the rutabaga. Rutabagas are quite hard, so cutting through them is not as easy as slicing a potato. You can either peel the rutabaga using a potato peeler or a paring knife.

Ingredients
3 Rutabaga's - cut into ½-inch fries
2 Tablespoons Olive Oil
2 -3 Springs Fresh Thyme
A Sprinkle Of Paprika Powder
A Sprinkle Of Garlic Powder
A Spinkle Of Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
Method
Preheat the oven to 200°C and line a large baking sheet with parchment paper.

Combine rutabaga fries with oil, paprika, garlic powder, thyme, salt and pepper on the prepared sheet pan, and toss until evenly coated. Arrange the rutabaga fries on the baking sheet in a single layer leaving space in between them.

Bake for 30- 40 minutes, flipping the rutabaga fries halfway through; until they are crisped on the outside and cooked through on the inside. 

These are excellent for snacking. Always keep these handy when rutabaga is in season.
Lables: Rutabaga, French Fries,Oven Roasted, Keto, Low Carb, Healthy snacks,Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing recipes with UK -  Fries / Chips.

Sunday FunDay - 22 March 2026 - Fries/Chips Final html

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Keto Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love

Vegan Thai Peanut Butter Noodles#SundayFunday

This Vegan Thai Peanut Butter Noodles are so easy and delicious. This dish will be ready in less than 20 to 25 minutes and is a great ‘clean out your fridge’ recipe, so you can use any veggies you have!
Ingredients
For The Peanut Sauce
½ Cup Peanut Butter - I used creamy
3 Tablespoons Tamari Or Coconut Amino
2 Tablespoons Sesame oil
1 Medium Lime - zest and juice
½ Teaspoon Fried Minced Garlic
1 Teaspoon Noodle Powder Mix
1 Teaspoon Red Chilly Flakes
Other Ingredients
½ Cup Scallion - Green & White Chopped
½ Cup Carrots - cut into juliennes
1 Packet Noodles
Optional Garnishes
Handful Roasted Peanuts - roughly chopped
1 Tablespoon Fried Brown Onions - Brista
1 Teaspoon Fried Minced Garlic
Method
For The Sauce

Add all ingredients to a blender, starting with little water. Blend until smooth then add a little more water to thin as necessary. The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn't too thick. Set aside.
The colour will look different depending on which method you choose. Blending makes it much lighter.
For The Noodles
Boil the noodles as per packet instructions. Drain and keep aside.

In a large wok heat oil add the carrot and white part of the scallions sauté for one or two minutes on high flame. Add the blended sauce and let it cook till it comes to a boil add the noodles and toss them well. Add the green part of the scallions and toss for a second or two. It's ready!!

Serve garnished with fried onions, garlic and crushed peanuts. Enjoy!!
Labels: Peanut Butter,Peanuts,Main course, Thailand, Noodles,Vegan,Asian Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Noodle Month, check the recipes below.

• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles
• Amy's Cooking Adventures: Stir Fry Noodles with Beef
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

Energy High Protein Shake#SundayFunday

My son in law prefers a Energy High Protein Shake when he comes back from his running or hiking. So this my to go recipe for him whenever he stays with us. This shake will make you feel full and satisfied for longer.

Serves One
Ingredients
5 Almonds
2 Whole Walnuts
5 Cashewnuts
200 Ml Unsweetened Almond Milk
1 Teaspoon Heaped Chia seeds
2 Cubes Sugar Free Dark Chocolate
5 Dates
1 Tablespoon Heaped Sugar Free Creamy Peanut Butter
Crushed Pistachios For Garnish
Method

Blend all ingredients well and serve garnished with crushed pistachios. Enjoy!!
Labels: Juices, Healthy, Almond, Cashewnuts, Dates, Vegan, Gluten free, Sugar Free, Sunday Funday

For Sunday Funday we are sharing recipes with "Almonds"

• Mayuri's Jikoni : Almond Date Balls 
• Sid's Sea Palm Cooking: Banana Pancakes 
• Sizzling Tastebuds: Basil Almond Pesto 
• Karen's Kitchen Stories: Chinese Almond Cookies 
• A Day in the Life on the Farm: Copycat Panera Thai Chicken Salad 
• Sneha's Recipe: Energy High Protein Shake 
• Culinary Cam: Gató de Almendras Mallorquín 
• A Messy Kitchen: Grain Free Almond Flour Cinnamon Pancakes 
• Making Miracles: Lemon Almond Muffins 
• Food Lust People Love: Smoky Spicy Roasted Almonds