Vegan Fatteh Hoummus (Airfryer Recipe)

This Middle Eastern inspired “Fatteh Hoummus/ Hummus” is a wonderful savoury bread pudding like dish is a great idea on a hot day when it’s too hot to stand close to an oven or, hob. I used fluffy Turkish bread discs, which cut up to make about 2 cups of Turkish bread cubes. Baking these pieces in the Airfryer means no preheating the oven or long prep. While the bread pieces were baking to perfect crisp squares the dressing came along quickly. Anyone who likes Hoummus will certainly love this. I have a recipe here and  here for the Hoummus/ Hummus, and here for an Indian inspired savoury bread pudding.

Vegan Fatteh Hoummus (Airfryer Recipe)

Vegan, Nut Free and soy free. 

Substitute the Turkish bread for Gluten free bread for a gluten free version.

Course: Breakfast
Priya: Priya
  • 2 cups Turkish Wholemeal Bread Chopped into squares
  • 1 teaspoon Olive Oil
  • 2 cups Boiled / Canned Chickpeas, drained
  • 2 cloves Garlic
  • 2 tablespoons Lime Juice
  • 1 teaspoon Cumin Seeds, lightly roasted and crushed
  • 2 cups Coconut Yogurt, whisked
  • Salt, to taste
  • 1/2 - 3/4 cup Water optional
  • 1 teaspoon Chilli Flakes, optional
  1. Bake the bread squares in the Airfryer for 15 minutes at 200 degrees Celsius.

    In a blender jar, add the chickpeas, garlic, lime juice, salt and yogurt. Add water as needed.

    Blend until smooth and fluffy.

    In a flat dish lay the baked bread squares at the bottom. 

    Pour some of the Chickpeas & Coconut yogurt mixture over the pieces.

    Add another layer of toasted bread squares over this and pour the remaining mixture.

    Sprinkle the roasted and lightly crushed cumin seeds and drizzle the olive oil along with some sea salt and chilli flakes (if using) on top.

    Tastes best after sitting for a bit when the flavours mix in.

    Happy cooking 😊


Garlic Roasted Red Potatoes (Airfryer Recipe)

The hot and humid Sydney weather simply won’t let up! All my meals these days are either smoothies or cold salads… because it’s far too hot to cook. Every time I get an interesting or exotic ingredient, it seems to wilt by the time I get home in this terrible heat! Now, that I’ve finished moaning about the heat, these air fried garlic potatoes are perfect, garlicky, tender yet crisp and the air fryer doesn’t heat up the kitchen in the same way a traditional oven does. These crisp potatoes taste great with steamed greens or, a cupful of sprouted Chickpeas (which I seem to be eating a lot of recently). This recipe works perfectly when doubled to bake in the oven, but half a kilo of small potatoes fit perfectly in my air fryer basket in one go. I can fit around 7 to 8 little potatoes in my Airfryer basket when lined with foil.

Garlic Roasted Red Potatoes (Vegan Airfryer Recipe)

Vegan, gluten free and nut free.

Course: Side Dish
Priya: Priya
  • 500 grams Small Red Potatoes washed, and scrubbed clean
  • 4 cloves Fresh Garlic minced finely
  • 2 tablespoons Coconut Oil
  • Sea Salt, to taste
  • 1/2 teaspoon Red Chilli Flakes optional
  1. Lightly pierce the scrubbed potatoes and boil in a large pot of water for 10 minutes. (I leave the skin on.)

    Drain the water and cool the potatoes.

    In the meanwhile in a small bowl mix the minced garlic, coconut oil and sea salt.

    Line the air fryer basket with baking paper or foil.

    Lightly flatten the potatoes with the back of a big spoon and place on the foil.

    Drizzle the coconut oil - garlic - salt mix on top of the potatoes.

    Bake for 15 minutes at 200 degrees C in the air fryer, or until golden and crisp.

    Sprinkle chilli flakes if using.

Potato Crisps/ Chips (Airfryer & Vegan Recipe)

My pantry is never ever without potatoes! When I see that I’m down to my last few potatoes, I usually will get another bag. This easy potato crisp recipe is the perfect way to use up those leftover potatoes (usually 1 or 2). All one needs a cutting board, a good knife and a bowl. I tend to not peel my potatoes as they contain a lot of goodness just under the skin. Wash the potatoes well and soak them in water for 10 minutes before rinsing and drying.

Potato Crisps/ Chips


Potatoes, sliced thinly – 1 to 2 medium
Salt, to taste
Red Chili Powder – 1/4 teaspoon, optional
Mixed Herb Powder – 1/2 teaspoon, optional
Non Stick Spray, a couple of sprays


Slice the potatoes thinly, approximately 1/4″ thick.
Wash all the potato slices in ice cold water and drain well.
Spread on all clean tea towel to mop up any extra water.
Spread in a thin layer on the base of the airfryer basket.
Spritz with some non stick spray and bake for 12 minutes at 200 degrees Celsius.
Shake the Airfryer basket around the 7 minute mark.
Bake for an extra 4 to 5 minutes for really crunchy and crisp chips!
Sprinkle with salt and desired flavourings (if using) as soon as they come out of the Airfryer.


The potato chips get crisper on standing for 5 to 10 minutes.
Use your choice of toppings from freshly ground black pepper or dried garlic flake powdered coarsely on top.

 If you love potatoes like I do, please check this potato curry recipe out 😊
This is a dry potato curry which is also, tomato, onion & garlic free!

This delicious recipe is participating in the weekly Healthy Vegan Fridays linkup. Please check the link out for more awesome vegan goodies!


Dahi Pohe, Vegan Organic Flattened Rice Flakes & Yogurt

Summer has well and truly set in with the weather yo-yoing between warm to very warm daytime temperatures, a thunderstorm every other afternoon and pleasant evenings. The warmer weather reminds of this dish that my mother used to make when it was too hot to cook. I’ve used soy yogurt with  thick rice flakes from a local brand called Lowan. The thick, dried organic rice flakes are soaked in water for 5 to 10 minutes while, I get the wok going with spices and whisk the yogurt until smooth to make the sauce. Ready under 15 minutes, this is my idea of wholesome fast food!


Gluten Free Flattened Brown Rice Flakes – 1 cup
Warm Water – 3/4 – 1 cup
Soy or Coconut Yogurt, whisked until smooth – 1 cup
Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1 teaspoon
Fresh Ginger Root, minced – 1 teaspoon
Green Chili, minced – 1 medium, optional
Curry Leaves, torn roughly – 6 to 8
Fresh Coriander Leaves & Stalks, washed and minced – 2 tablespoons
Tomato, deseeded and diced – 1 medium, optional
Salt, to taste


Soak the flattened rice flakes in water, in a bowl and set aside for 10 – 15 minutes.
Heat oil in a deep pan and add mustard Seeds. Cook on high heat until they pop.
Toss in the cumin Seeds and cook on medium heat until golden.
Add in the ginger, chili (if using) and curry leaf pieces in.
Tip in the soaked rice flakes without draining and salt.
Take off the heat.
Mix the whisked yogurt in and combine everything.
Sprinkle coriander leaves and tomato pieces.
Serve with more yogurt if desired.


Diced cucumber, carrots and boiled potatoes make great additions too.


Vegan Vegetable Samosa Pies

I have exciting news, the lovely folks at Pampas pastry actually like my puff pastry Pizza recipe so much that I won a Sunbeam Traditional Pie Maker. This just got delivered the past week and of course, I’ve been brimming with all kinds of ideas. My first set of pies went off like hot pies…. or, was that supposed to be hot cakes?! I used a simple Vegetable Samosa filling and they worked out fabulously. The good news is that I also found a Pampas pastry with lesser fat that is perfect for this recipe. Here are a few pictures of my pretty pies and the new pie maker! 


Quick Vegetable Samosa Pies

(A delicious, quick and lower fat alternative to deep fried vegetable samosas.
Vegan and nut-free.)


Reduced Fat Puff Pastry – 4 sheets
Onion, chopped finely – 1/2 cup
Garlic Cloves, minced – 1 teaspoon
Boiled Potatoes, diced – 1 cup
Carrots, peeled and diced – 1/2 cup
Frozen Green Peas – 1/2 cup
Green Beans, sliced finely – 1/2 cup
Cumin Seed Powder – 1 teaspoon
Fennel Seeds – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Kitchen King Masala – 1 teaspoon
Red Chilli Flakes – 1/2 teaspoon, optional
Fresh Coriander Leaves & Stalks, minced – 2 tablespoons
Salt, to taste


Thaw the puff pastry in the pack.
Microwave the Green Peas and diced carrot for 3 minutes in a bowl.
In a mixing bowl, tip the boiled potatoes, carrots, peas, coriander, spices and salt. Mix well till the mixture comes together as a lumpy mass.
Cut out 2 rounds of pastry, a larger one for the base and a smaller one for the top. (My pie maker comes with a pastry cutter helpfully, taking out all the guess work).
Layer the larger pastry circle on the bottom of the pie maker carefully and add 2 heaped tablespoons of the vegetable filling.
Cover with the smaller pastry circle on the top and close the pie maker.
Turn on the pie maker and set to desired crust colour and crispness.
These pies took approximately 12 minutes to cook even though I hadn’t preheated the pie maker. The pies were a beautiful golden brown around the 15 minute mark.
Carefully remove from the pie maker and cool a few minutes before serving.


I used vegan, pre-rolled reduced fat puff pastry sheets for a quick snack.

Silverbeet & Kale Stir fry with Harissa Mixed Beans

Warm spring afternoons particularly on a weekday are full of activities. This Silverbeet & Kale Stir Fry Spiced with Harissa Mixed Beans comes together quickly and makes a wholesome meal with Quinoa, steamed rice or, a flatbread on a busy afternoon. The past weekend I had gone to my local Harris Farm which, has all kinds of wonderful fresh and dried food. My husband is convinced it is one of those places where I must not be left unattended! Their best feature (from my perspective) is their imperfect produce selling system where, slight imperfections on fresh and tasty produce means they are sold at a discount and no wastage. I always try to buy “imperfect” produce because they definitely have better flavours in addition to their individual quirks, the same as us!

Silverbeet & Kale Stir Fry with Harissa Mixed Beans


Silverbeet Leaves, chopped finely – 1 bunch (I reserve the thick white stalks for smoothies & soups)
Curly Kale Leaves, chopped finely – 4 to 5 stalks
Oil – 1 tablespoon
Onion, thinly sliced – 1
Garlic Cloves, minced – 5 to 6
Harissa Paste – 1 tablespoon
Mixed Beans Can, drained & rinsed – 1
Fresh Coriander, minced – 2 tablespoons
Lime Juice – 2 tablespoons
Red Chilli Flakes, hot – 1 teaspoon, optional


Heat oil in a large wok and add the onion, garlic and chilli. Cook for 5 minutes until translucent.
Stir in the Harissa Paste an mix well.
Toss in the silverbeet and Kale Leaves and cook until wilted on medium heat.
Mix in the drained mixed beans and cook everything together for 8 to 10 minutes.
Take off the heat when the greens look cooked.
Sprinkle the coriander on top and mix lime juice in.


I did not add any salt as the Harissa paste had salt in it. Check seasoning and add salt to taste as needed.
Tastes great with fluffy flatbread, or Quinoa, or steamed rice and a fresh salad.

This delicious stir fry is being sent off to Healthy Vegan Fridays collection! 

Vegan Lemon Seitan Chik’n

In all my explorations of the local Asian vegan food scene, “Seitan” in different forms seems to come up a great deal. Sometimes, as nuggets or, strips or chunks. Fancy forms like fish and prawns tend to be made with a combination of soy or yam starch in case of the prawns. This Lemon Chicken tastes very much according to the real thing according to the omnivores who tasted the dish. I loved the sticky lemon sauce and the convenience of getting my food ready under half an hour with the Seitan strips. For anyone, following a gluten-free diet Seitan would be replaced by tofu or shiitake mushrooms for a similar mouthfeel. Tastes great with Fried Rice, Noodles or, plain Quinoa.

Vegan Lemon Seitan Chik’n

(A quick weeknight stir fry that goes well with rice or Quinoa.)


Seitan Strips – 1 cup
Sesame Oil – 1 tablespoon
Ginger – Garlic Paste – 2 teaspoons, heaped
Red Capsicum, cut into long strips – 1/2 cup
Cornflour – 1 tablespoon
Soy Sauce – 1 tablespoon
Raw/ Coconut Sugar – 2 tablespoons
Apple Cider Vinegar – 1 tablespoon
Lemon Juice – 1 tablespoon
Water – 5 to 6 tablespoons
Red Chili Flakes – 1 to 2 teaspoon
Fresh Bean Sprouts – optional for garnishing


Heat a deep wok with the sesame oil covering the surface.
Layer the Seitan in a single layer and cook until crisp and brown on one side. Flip over and cook the other side. Drain the strips and set aside.
Add the ginger garlic paste into the remaining oil in the wok. Cook until the raw smell goes off.
Mix in the capsicum strips and cook until softened.
In a small jug dissolve the cornflour and sugar in water. Add in the soy sauce, vinegar and lemon Juice. Mix well.
Return the Seitan strips to the wok.
Tip the cornflour mixture on top of the strips and stir well.
Mix the chili flakes in, if using.
Stir the contents of the wok on medium heat until the sauce thickens.
Take off the heat and garnish with bean sprouts.


Tastes great with rice or, quinoa or, noodles.

Steamed Egglant with Green Beans Stirfry

Eggplants are one of my favorite vegetables. They contain large amounts of fiber, good for digestion and phytonutrients that are heart friendly. Eggplants tend to soak up a great deal of oil, steaming them prior to tossing in sesame oil helps use much lesser oil while, still providing the perfect flavour. Green beans add nutritional goodness, colour and compliment the gorgeous flavour eggplants provide to this Stir Fry. Coming together quickly after the vegetables have been steamed, this quick Stir Fry is great with Rice or Noodles.

Steamed Eggplant with Green Beans Stir Fry

(Vegan, gluten-free and nut free. Substitute coconut Aminos in place of soy sauce to avoid soy.)


Large Eggplant, cut into long strips – 2 cups
Green Beans, trimmed (fresh or frozen) – 1 cup
Sesame Oil – 2 teaspoons Pinch of salt
Garlic Cloves, minced – 1 tablespoon
Ginger Root, minced – 1/2 tablespoon
Fresh Red Chillie, minced – 1 teaspoon
Soy Sauce – 3 tablespoons green onions
Scallions, thinly sliced- 1/2 cup (optional, for garnishing)
Water – 4 cups + Salt


Boil water in a large pot with a dash of salt.
Toss in the eggplant strips until cooked but firm, approximately (7 – 10 minutes).
Drain the eggplant and add the green beans to the boiling water for 6 to 7 minutes until lightly cooked.
Drain the beans.
In the meanwhile heat the sesame oil in a deep wok and add the green beans.
Cook until the surface of the green beans blisters and turns golden, about 6 to 7 minutes.
Mix the soy sauce with the minced chillie, garlic and ginger in a bowl in the meanwhile.
Add the eggplant strips to the wok with green beans.
Pour the flavoured soy sauce mixture over the vegetables.
Stir everything together on full heat to mix in flavours.
Take off the heat and sprinkle with scallions if using.


Serve warm along with fried rice or noodles.
Happy cooking!

Aloo Gobhi (Vegan, Onion & Garlic Free)

“Aloo Gobi or, Gobhi”, from the North Indian state of Punjab is a favorite, combining cauliflower florets with potato chunks. This dish assembles in the pressure cooker in under half an hour, with just a few minutes of actual cooking time. Generously spiced with cumin, turmeric, dry mango powder, green chilies and ginger, this quick recipe tastes great with Rotis, or Rice. The star of this dish is the dry raw mango  powder known as “Amchur”, which really enhances the flavour of this simple preparation and is highly recommended. I have also used this as a sandwich filling in Bread for busy lunch days, when wanting a change from the usual fare.



Aloo Gobhi (V, GF, Onion & Garlic Free)

A gorgeous combination of fresh vegetables and just 5 spices simply seasoned with salt. Vegan, gluten-free, onion-free and garlic-free. Tastes best with flatbread – Roti or, plain rice.


Cauliflower, fresh or frozen florets – 2 cups
Potatoes, diced and rinsed well – 1 cup
Oil – 1/2 tablespoon
Turmeric Powder – 1/2 teaspoon
Fresh Ginger Root, minced – 2 teaspoons
Fresh Green Chillies, sliced finely – 1 to 2 teaspoons, depending on taste
Cumin Seeds – 1 teaspoon
Dried Raw Mango Powder – 1 teaspoon
Water – 2 to 3 tablespoons
Salt, to season


Coat the inside of a thick bottomed pressure pan with oil and set on low heat.
Toss in the cumin seeds until they start to crackle and smell lovely.
Add the turmeric powder, minced ginger, chillies and dried raw mango powder.
Stir in the potato pieces and coat in the spice mixture.
Mix in the water and season with salt.
Carefully add the cauliflower florets and mix well.
Clip on the lid of the pressure pan and steam on high for 4 to 5 minutes.
Take off the heat immediately and release pressure after 5 minutes, or else the cauliflower florets go mushy.


Happy cooking 😊 

Shahi Tofu Gravy (Vegan, Baked & Gluten Free)

Shahi” literally translates to mean royal and denotes the rich creamy Gravy that usually accompanies pieces of deep-fried dairy based cottage cheese in restaurants. My take on this popular recipe lightens the traditional dairy version by, using a mix of cashew nuts and coconut milk and, lightly oven baking the Tofu pieces to golden goodness.

We need,
  • Tofu, sliced into triangles or cubes – 1 cup
  • Oil – 1 tablespoon + 1 teaspoon for the marinade
  • Coconut Milk – 1 cup
  • Cashews, powdered to a fine meal – 1/4 cup
  • Warm Water – 1 to 1.5 cup
  • Tomato Paste – 2 tablespoons
  • Ginger Chilli Paste – 1 teaspoon (Made by grinding an 1″ piece of Ginger with 1  medium green chilli)
  • Kitchen King Masala – 2 teaspoons + 2 teaspoons, click here for the recipe
  • Salt, to taste
  • Fresh Coriander & Mint Leaves – 1/4 cup to make a paste
  • Lemon Juice – 1 tablespoon
  1. Prepare a tray with baking paper and preheat the oven to 200 degrees Celsius.
  2. While oven heats up, in a small bowl mix together 2 teaspoons of the Kitchen King spice powder, oil, lemon juice and 1 teaspoon of coriander – mint leaf paste as marinade for the tofu. Toss together gently until the tofu is well covered.
  3. Spread the tofu pieces in a single layer on the baking tray and bake for 15 minutes, or until firm and golden. Remove from oven and set aside to cool.
  4. In a deep sauce pan, heat remaining oil. Add the ginger-chilli paste and tomato paste. Cook on low heat until lightly cooked and the raw smell disappears.
  5. Season with salt and, mix in powdered cashew nut meal. Gradually add in coconut milk to make a thick gravy. Add warm water to adjust the consistency of the gravy to resemble thick tomato ketchup.
  6. Carefully add the tofu pieces into the pan. Spoon the gravy over all the pieces and simmer on low heat for 8 – 10 minutes.

Serve warm with Roomali Roti or Jeera Rice. Please click on the dishes to see their recipes. Happy cooking 😊

Vegan Shahi Tofu