RECIPE: Amaranth Chocolate Pudding

Use amaranth in this tasty pudding for a guilt-free indulgence! SERVES 6 INGREDIENTS 1 cup SaveAGram amaranth 3 cups milk (almond milk works well too) 1/4 teaspoon cinnamon powder 1/8 teaspoon SaveAGram chilli powder pinch of salt 1 tablespoon SaveAGram jaggery 1 tablespoon sugar 2 eggs 1/2 teaspoon vanilla extract 1/2 cup dark chocolate chips (milk/white chocolate will work too) Chopped nuts, for garnish METHOD In a saucepan, whisk together the amaranth, milk, cinnamon powder, chilli powder, jaggery and a pinch of salt. Bring to a simmer over medium heat. Cook 30 minutes uncovered, until amaranth is soft. Stir frequently. Whisk together 1 tablespoon sugar and eggs. Ladle 1/2 cup of the hot

RECIPE: Moong Dal Patties

These gluten-free vegan patties make a delicious starter or snack! MAKES 15-20 PATTIES Ingredients 1 cup of organic split moong dal 1/2 a grated carrot handful of herbs like oregano or basil Method Combine ingredients, add salt to taste and cook in 1.7 cups of water. When cool, shape into patties Lightly coat each patty with a mix of tapioca flour and water Toast patties on an iron griddle.

RECIPE: Vegan Laksa

Laksa is a Singaporean/Malaysian spicy coconut noodle broth soup. Here's our feel-good vegan version, using a mix of SaveAGram spices for the perfect flavour: SERVES 2 Ingredients 1/2 kg thick fresh rice noodles. Or can substitute with cooked dry rice noodles 3 cups freshly squeezed coconut milk (method - grate 1 small coconut and add 1/2 cup warm water. Blend for a few seconds and squeeze milk through a sieve. Return coconut to blender with 1 cup warm water and squeeze out. Repeat once more with 1/2 cup water again. Keep 3 separate milks in fridge while rest of the ingredients are prepared) 6 long beans or around 10 normal beans, cut in 1 inch pieces 1 piece firm tofu, cubed 1 small piece

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Image Credits:  Shop images alone - Sandeep Sebastin

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