Favorite dinner would be organic kidney beans with simple seasoning (salt, black pepper) and a side of fresh tomatoes, jalapenos (pickled), plain tomato sauce with salt and a little bit of brown sugar based salsa and any kind of burrito or taco wrap. Or with plain nachos.
the inbox asked, won’t you please feed me?
As a rule
As a rule, if you make something from this blog and it turns out well, it’s your moral responsibility, as a follower to mail it to me in India.
Cool?

Vegan Strawberry Smoothie
Ingredients
- 4 tsp flax seeds
- 2 ripe bananas (preferably cold)
- 1lb strawberries
- 1 cup coconut milk (or soy milk)
- 1 tbsp grape molasses (or 2 dried apricots/prunes/dates)
- 4 mint leaves (plus more for decoration)
Method
- Put all ingredients into a blender and blend on high speed for 30 seconds or until smooth.
- Pour into glasses, garnish with mint leaves and serve.

Vegan French Toast
A dessert-like breakfast. =)
- 6 slices of your favorite bread, preferably whole grain — thick slices work best
- 1 cup non-dairy milk (I like oat milk)
- 2 Tablespoons silken tofu
- 1 tsp. granulated sweetener
- 1 tsp. vanilla
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon
- dash of nutmeg
1. Process all ingredients in a blender until smooth.
2. Lightly oil a large frying pan with a touch of coconut oil, organic canola or non-hydrogenated non-dairy butter (my preference, such as Earth Balance).
3. Dip the bread slices into the mixture, covering both sides. Cook over medium-low heat, flipping once, until golden and crispy on both sides.
Serves 3.
Variations:
- Add one ripe banana or a handful of blueberries to the mixture before blending
- Serve topped with your favorite fruit
- Double the recipe and wrap cooled french toast tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning


