What’s a winter weekend brunch without sizzling hot stuffed parathe, mixed vegetable pickle, and a bowl of thick and creamy vegan dahi? Curd is a necessity in winter, right? But as soon as the mercury dips, making curd becomes challenging—it just won’t set properly! Well, it’s not really the dahi’s fault.  The good bacteria that convert the milk into curd require a warm and cosy environment to work their magic. Temperature plays a major role in the process of setting curd.

My hometown is one of the coldest cities in the plains of India yet my father manages to set the perfect curd even in the almost-freezing, dreary January weather. He’s not vegan but he’s the one who taught me the techniques of making the perfect vegan dahi 🙂

You know the all too familiar scenario. It’s 4 o’clock on a lazy Sunday afternoon when a vegan friend calls you up to tell that they’re on their way to your place. Just like that, out of the blue! You hurriedly rummage through your pantry to see what you can offer to your surprise guest. Thankfully you find a packet of Hide & Seek biscuits and some namkeen. Good… But hey! What about the tea? There’s not a single drop of dairy-free milk in your fridge right now! What do you do?!

It’s at moments like this that this Vegan Masala Chai for Surprise Visitors comes in handy. If you have some cashews nuts on hand, you can easily make a flavourful vegan masala chai in no time. It takes hardly fifteen minutes from start to finish. Yass, bring on the chai!!

Also try: Foolproof Vegan Masala Chai Tea

Love peanut butter or know someone who does? Then you should definitely try making your own! I’m a big time PB fan but it was only in August 2016 that I realized how simple (and economical) it is to make this stuff at home!

If you can spare 30 minutes, you can easily whip up a batch of rich, creamy, gooey peanut butter with just one ingredient: shelled raw peanuts!