This recipe is inspired by the vegetarian koftas (Indian meatballs) my mom used to make when I was growing up. I have tried to elevate it into meatless scotch eggs with a layer of mince soya made of split chickpeas and paneer. The rhubarb sauce adds a punch to the dish. All these indian flavors are sure to tickle your taste buds!
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
This vegan truffle is a healthy alternative to the decadent chocolate truffle. The recipe can be modified and used as a torte, cake, entremet base, or shaped into a bar for a healthy snack; the possibilities are endless.
Note: the healthy dried fruit base can be prepared in advance and frozen for up to 3-4 months.