Saffron Trail

healthy vegetarian cooking

vegan-kebabs
Appetizers, Diabetic friendly, easy, Glutenfree, Monsoon, Snacks, Teatime Treats, Vegan, Vegetables, VegProtein

Vegan Kebabs with Soya Chunks and Sweet Potato | Soya Shakarkandi ke Kebab

Recipe for vegan kebabs made using Nutrela Soya Chunks and sweet potatoes, with oat flour as the binding agent. Kebabs are primarily meat based dishes, either served as appetisers or along with rotis in the main course. Vegetarian or vegan kebabs are usually an afterthought… [read more]

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  • My breakfast plate this morning- kinda monochromatic and totally delicious. . . The breakfast corner perched on a wooden balcony overlooking the majestic Kanchenjunga and the superb breakfast spread served with much dedication and precision by Ong Tshering made for perfect mornings at the @biksthangheritagefarmhouse. It's been less than 12 hours since we left Biksthang and I'm feeling homesick for the gentle vibes, scenic splendor and heartfelt hospitality of this place. To overcome that, I'm reading a book on Sikkim, its people and culture. I want to be back soon. . . What we ate: Cornflakes, milk and honey Boiled eggs Jam, honey, Spicy Churpee spread Traditional buckwheat pancakes French fries (so crisp and perfect, totally worth it)
  • The breakfast corner perched on a wooden balcony overlooking the majestic Kanchenjunga and the superb breakfast spread served with much dedication and precision by Ong Tshering made for perfect mornings at the @biksthangheritagefarmhouse. It's been less than 12 hours since we left Biksthang and I'm feeling homesick for the gentle vibes, scenic splendor and heartfelt hospitality of this place. To overcome that, I'm reading a book on Sikkim, its people and culture. I want to be back soon. . . What we ate: Cornflakes, milk and honey Boiled eggs Jam, honey, Spicy Churpee spread Traditional buckwheat pancakes French fries (so crisp and perfect, totally worth it)
  • THE PARADOX OF OUR AGE-- These words by HH Dalai Lama, in the Tibet museum at Darjeeling brought tears to my eyes. Read, save, read again. #sttravels
  • Last evening's dinner was a traditional Sikkimese spread - Meal started with a milk based very mild pumpkin soup, followed by rice grown in the farm served with a variety of accompaniments - ~Nettle (Sishnu) soup ~boiled squash ~squash greens and stems sautéed ~a fiery coriander and chili sauce to go with momos ~a spicy cottage cheese and chili dish made from local soft cottage cheese called Chhurpi -wild orchid pickle (first time I've eaten a pickled flower 🌺) Dessert was a fruit custard.
  • ‪इस मोड़ से जाते हैं कुछ सुस्त क़दम रस्ते कुछ तेज़ क़दम राहें . . The winding road into our homestay is lined by a stunning variety of fauna, mostly ferns. Sustainability made be a buzzword these days, but everywhere around me in Sikkim, I see this translated in everyday life. If you see the next pic in the slide show, a cane basket is filled with leaves. I saw a local with his curved sickle shaving off the greens from the sides of the road and filling his basket with a cloth and cane handle. Those greens will go to feed their cows, that provide milk for their families. I'm noticing the small ways in which people of Sikkim practise a peaceful and beautiful lifestyle.
  • How pretty are these grape vines 🍇 with a backdrop of the misty Himalayas! Mr. Azing's Model Farm, a stunning place where he grows almost all kinds of fruits. It rained on our climb down into his farm from the main road, which is at some 7000 feet so we were literally walking through mist. And then to see grapes, peaches, pineapples, passion fruits, pumpkins in all their fruiting glory, heart is happy! I'm falling in love with you, Sikkim.
  • A feast of a breakfast with a side of mountain mist and fluttering prayer flags... We started with juicy sweet wedges of watermelon. Next up was cornflakes, locally extracted honey and milk from the cows that were happily mooing hardly 50 meters away. This was followed by eggs made to order, thick slices of toasted bread, butter, marmalade, puris, subzi of aloo and black chana, and the best onion pakoras I've tasted- indulgence much, right? Oh and how can I forget tea when I'm in tea country. Easily one of the most memorable holiday breakfasts I've had! We went to a couple of places nearby - a monastery and a farm, besides that nothing else planned but to possibly hit the infinity pool looking into the the lush greenery, if the sun stays out, and a walk to the nearby town.
  • Jab we eat! #lifeofafoodblogger And 30k on Instagram - 🌈 🎉 what a lovely community, always encouraging and mostly kind! Thanks for the pic @trumatter!

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