I’ve been fascinated by uttapam for a long time. Uttapam is a Southern Indian gluten free fermented pizza made from urad dal and rice. The last time I ate this it got me thinking… Could I make an Italian type pizza base using red lentils and oats – a Vegan Lentil Pizza? Was it possible?
Until this post I’ve never made proper falafel before! There I’ve said it! It seemed crazy trying to come up with my own falafel recipe if I hadn’t actually made anyone else’s ever. As we follow an oil-free vegan diet I searched for great oil free falafel recipes, which only used traditional ingredients and they seemed quite difficult to find.
So I decided to try converting two popular falafel recipes to baked to find what I was looking for….
Today we have a guest post from Ian @chefvegan – he has a load of great recipes on his YouTube channel – make sure you check him out!
Ian told me his inspiration for this recipe came from fond childhood memories of eating chilli cheese fries at fairs and ballparks. He says “I have been wanting to recreate a vegan recipe of it for a few years now, and when Rachel asked me to contribute I thought it would be really cool to create a chilli cheese fries recipe that ticked the easy, healthy and oil-free boxes in line with her blog’s philosophy”.
The other day we watched Rebecca Pawsey make a mango cake on her YouTube channel. It just looked so easy and so delicious. The recipe had come from the wonderful blog Blend With Spices and we just had to make and share it. The wonderfully simple base recipe got me thinking about how I could switch things up to make it more tropical and replace the oil! So this mango and passion fruit switch up of Blend With Spices recipe was born!