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chopped mushrooms and halved onion on table with herbs and spices

VEGAN FRENCH ONION SOUP — Plant Based Relationship

Vegan French onion soup was a must make for us as soon as fall hit! Growing up my mom used to make me French onion soup during the colder seasons. It was only fitting that I made a vegan version of my own! I don’t know if I can put it into words but, do […] VEGAN FRENCH ONION SOUP — Plant Based Relationship

close up of vegetables in market

How to Eat Leafy Greens Sri Lankan Style

Greens as a Condiment One of the best ways to add leafy greens to any meal is by making them into a chutney or making pesto with it. Sri Lankan style coconut green chili and curry leave chutney is one of my favorite dips for cutlets or carrot sticks. I do think however, this recipe is heavily influence by Indian chutneys made in somewhat similar way. Like, Coriander chutney. Prepping yourself a curry leaves chutney is super easy. Just puree couple of handfuls of curry leaves, half a cup of coconut, a clove of garlic, three green chilies, teaspoon of turmeric, half a teaspoon of salt, half a teaspoon of freshly crushed black pepper, tablespoon of lime juice. Apart from these common methods, we do often add them in to flat breads , salads and soups as well. As the saying goes, as much vegetables as possible in the diet is good. isn’t it ?

charred broccoli + tofu stuffed avocados with sweet lemon curry sauce — Melissa Horton

such a perfect meal from this fellow blogger charred broccoli + tofu stuffed avocados with sweet lemon curry sauce charred broccoli + tofu stuffed avocados with sweet lemon curry sauce — Melissa Horton

Sweet Millet and Pumpkin Porridge

Ingredients: 60g millet 5 cups of water 160g pumpkin 4 blades of pandan leaves 3 red dates – sliced 50g rock sugar Method: Wash millet and let it soak for about 1 hour. Boil 5 cups of water.  Once the water is boiling, strain the millet and put into the boiling water.  Add in Pandan […] Sweet Millet and Pumpkin Porridge