Wednesday, February 28, 2018

Eggless Paan Mousse

A mousse recipe that will become your favorite is here. Inspired from Indian Paan, this egg and gelatin free green dessert is perfect for any party and beyond!!

It is Holi tomorrow and I can barely wait! This festival of colors has been one of my favorite Indian festivals since I was a child. With colors, water filled balloons, worshipping the fire and yummy Holi themed food; I love it all. 

Today as we are one day away, I am sharing a yummy recipe that is PERFECT for Holi parties; Paan flavored mousse. This flavor has been doing the rounds for a while and is super amazing. I did a post on Paan milkshake last year, and now have this mousse recipe. 

Inspired from an Indian after mint that consists of a Betel leaf and various additions, this mousse is super easy to make and needs just a handful of ingredients. Plus this is a no cook recipe and free from eggs and gelatin.

Though I am not a great fan of paan as is, I love recipes that use paan as an ingredient. From ladoos made using paan to the milkshake, I love it all. So this year I decided to make this mousse for Holi. Bright colored, super delicious and easy to make; this recipe should be on your Holi menu and beyond. 


Paan is basically Betel leaf and you should be able to get it from any Indian grocery store. However, if you just cannot find fresh leaves, there is a paan flavored syrup that can be used. Though it is not exactly like paan, it comes pretty close. 

I used an Indian jam, Gulkand in the recipe. This jam is made from fresh rose petals and sugar. This is easy to find and should not be skipped to get the authentic flavor. Addition of rose water to the recipe is a great idea too. 

The toppings for this dessert can be changed as you like. From dried rose petals and pieces of paan to tutti frutti and maraschino cherries; let your imagination flow! It comes together pretty well and can be served as you like.

Why eggless and gelatin free?

I made this recipe for Holi. Being an Indian festival, a lot of people refrain from eggs on this day. Besides, made from heavy whipping cream, this recipe does not need any eggs at all. 

I have made a Strawberry Vanilla Panna Cotta using agar agar and almond milk for the blog. Agar is the vegetarian substitute for gelatin. However, this has zero milk and made directly from cream; eliminating the need for a setting agent. The mousse is airy and does not require any gelatin or agar agar. 

Looking for more Holi recipes? You must check these out:
Don't forget to try this at home. It will definitely be a treat for your loved ones! 


Heavy Whipping Cream 1 cup
Sugar 2 tbsp
Betel/ Paan leaves 2-3
Green Color a pinch
Gulkand/Rose jam 2 tbsp
Rose Petals, tutti frutti, maraschino cherries to top

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In a blender process the betel leaves, green color, 1 tbsp gulkand and sugar. Set aside.

In the base of a stand mixer or using a hand blender whip the cream till it has soft peaks. Fold in the paan leaves mixture and beat for a minute till the entire cream is green in color. 

In two glasses or bowls add q/2 tbsp of gulkand/rose jam. Top with some rose petals. 

Using a spoon or piping bag, divide the mousse mixture in the glasses. Level the top and refrigerate for a few hours or overnight. 

To serve, top with some dried rose petals, tutti frutti and maraschino cherries. Enjoy this cool dessert! 

Don't forget to try this Strawberry Vanilla Panna Cotta too.

Wednesday, February 21, 2018

Mini Eggs Carrot Orange Piñata Cake

This is a sponsored post on behalf of Cost Plus World Market and I have been compensated. All opinions are 100% my own. 

A bunny themed Carrot cake with hints of Orange; this one has a SWEET surprise within. Make this once and you will want it everyday!

February is coming to an end already? I just got used to writing 2018 instead of 2017 everywhere and we are already at the end of TWO months! Time is flying for sure in our world. However, it is a different case in the bunny world! 

Bunny world you ask? Yes I am talking about the cutest bunny movie Peter Rabbit! I am a BIG fan of animation movies as they are the most colorful and fun things to watch. The last couple of times I watched movies at the theatre, I saw the trailer of Peter Rabbit. Since then I was super excited to watch the movie with my girlfriends. A movie themed on a rabbit has no better time to release than just before Easter. And Peter Rabbit is just that! 

Perfectly timed, super fun movie revolving around a rabbit dressed in human like clothes, and his troop that supports all his moves; I love every bit of the movie. The most interesting part I found of this one is how they show the rabbits dress and talk just like humans. I love the blue jacket clad Peter Rabbit. 

If not for anything else, you HAVE to watch it to see what all Peter Rabbit does to outsmart the neighbor. From traps in his bed and adding a couple of things to the electric fence to give him multiple shocks, you cannot miss any of these tricks! 

Wondering why I am talking about the movie here? It is because today's post is dedicated to the bunny and is perfect to make for any Easter party! It is a cake made with the ingredient we associate with bunnies the most; CARROTS.

When thinking of Easter and bunnies, what comes to your mind in a jiffy? To me it is burrows, hidden Easter eggs and treasure! Plus a Spring themed post that will help you plan your Peter Rabbit viewing parties or Easter lunch.

Coming to the recipe, this one is an Easter perfect cake that is super easy to make. A sponge with LOTS of carrots and Orange flavor, and icing that has only three ingredients and decorations that connect with rabbits, this is my favorite post in a long time. 

I was planning something based on movies for a while and decided to make something bunny themed. This cake is great for a number of parties; Peter Rabbit viewing, Easter, Bunny themed birthday or even a gender reveal party when you fill up the cake with candies of pink or blue color. Yes, the center of the cake has a truckload of Jordan Almonds; and they tumble out when you cut the cake! Super fun, isn't it?

I got all my supplies from the San Jose Cost Plus World Market store. They have everything Easter and specially themed for Peter Rabbit. Find your closest store here

Coming back to the recipe; this is the easiest carrot cake ever. I swapped the regular Vanilla Extract with Orange Extract and made this cake. The tinge of orange gives the cake a Spring feel and makes it super delicious too. I also added some extract in the icing. The icing was super tasty too. And the truckload of Easter candies I got home were used to decorate the cake and make it pretty. Not to forget my new favorite ingredient; Green Apple flavored Edible Grass! Yes the grass I picked from the store is delicious and amazing for all kinds of Easter recipes! If you cannot find that, use green sprinkles or coconut flakes colored green. 

I added a lot of shredded carrot to the cake. However, if you are not a fan, skip that. I made the icing of a light green color. If you like a bright one, add some more color. Adding a couple of drops of Vanilla Extract to the icing is a great idea too. 

Finally, the piñata and the decoration. I used Jordan Almonds to stuff the cake and used Peter Rabbit FigurinesConfetti Popcorn and Mini Eggs. They can be substituted with your favorite toppings. 

Wait no further, make this cake soon and surprise your kids. The hidden treasure is yummy and will definitely bring a smile on their faces! 

Here is something more! Cost Plus World Market is hosting a Peter Rabbit Sweepstakes. One lucky winner will win a trip for two (2) to London, England! Enter now for your chance to win this amazing Grand Prize!
Grand Prize includes airfare for two (2), hotel, chauffeured tour of the English Gardens and a $1,000 World Market Gift Card.
Three (3) First Prizes will be awarded as well. Winners will receive a $500 World Market Gift Card! Enter the Peter Rabbit Sweepstakes online at between February 1, 2018 – March 30, 2018.

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For the cake

All purpose Flour 1 1/2 cup + 2 tbsp
Sugar 1 cup
Carrot 1/2 cup, shredded
Buttermilk 1 cup (Can be substituted by 1 cup milk+1 tsp vinegar)
Oil 1/2 cup
Baking Soda 1 tsp
Orange Extract 1 tsp 
Salt a pinch

For the Icing and Decoration

Heavy Whipping Cream 1 1/2 cup

Confectioners' Sugar 4 tbsp
Orange Extract 1 tsp
Green Gel color a pinch

Jordan Almonds 1 cup
Mini EggsEdible GrassConfetti Popcorn and Peter Rabbit Figurines to decorate 


To make the cake

Mix together milk and vinegar and let stand for 5-6 minutes. Preheat oven to 350 F/ 180 C. Line two 6-inch round pans with non-stick spray or parchment paper.

In a bowl sift together flour, sugar, baking powder and salt. 

In the base of the stand mixer or in a big bowl mix together buttermilk, Orange extract and oil. Whip till combined. Add in the dry ingredients and mix well. 

Add the shredded carrot to the batter and gently fold it in. 

Transfer the batter to the prepared molds. Bake for 20-22 minutes, till a toothpick inserted in the centre comes out clean. 

Remove and cool on a cooling rack till the cake is completely cool.

To make the icing

In the base of a stand mixer add cream and confectioners' sugar. Beat till it has hard peaks. Put in the color and create a marbled effect by just mixing for a second.

To complete the cake

Using a cookie cutter make a round hole in the center of the two cakes. Reserve a small piece of the cut out cake. 

Add some icing on the cake pan. Place one cake and add a layer of the whipped cream icing. 

Place the other cake on top and pour in the 
Jordan Almonds into the hole. Cover the hole with a small piece of the reserved cake. 

Using the marbled icing complete the cake sides and top. 

Decorate using 
Edible GrassMini Eggs  and the Peter Rabbit figurines. Enjoy your Peter Rabbit Party

Shop this post

Chocolate Bunny | Chocolate Carrots | Jordan Almonds | Blue SpatulaPeter Rabbit Cake Toppers | Floral Table MatsPeter Rabbit Egg hunt kit | Melamine Bowl | Glass Storage JarJade Pedestal | Peter Rabbit Plates | Peter Rabbit Confetti Popcorn | Edible Grass | Mini Eggs 

Tuesday, February 20, 2018

Vegan Strawberry Vanilla Panna Cotta

Easy to make Vegan Panna Cotta; this Strawberry and Vanilla flavored dessert is the recipe you need for your parties and beyond!! 

We are quickly approaching Spring and I cannot wait to have my heart's content of fresh strawberries. These berries being my favorite, I love to make recipes that use them. Plus, at this time of the year the berries are super sweet and most recipes made using the may not even need a sweetener! 

This post is really special for me and the blog. This happens to be my FIVE HUNDREDTH post on the blog! I cannot believe I published 499 vegetarian recipes already and still have a long of pending posts! 

For the 500th post I wanted to make something delicious. I was planning a cake and an ice cream and then I was planning a round up of my favorite recipes from the blog. Finally I decided to post a dessert that was yummy and easy to make. 

This Panna Cotta is VEGAN, SUGAR FREE, GLUTEN FREE and CARRAGEENAN FREE. The starting point of this recipe is So Delicious Almondmilk with Cashew. This is a super delicious alternate to regular milk and has only 50 calories or less per serving and is light tasting and smooth. Available in three flavors; Unsweetened, Original and Vanilla; these are made with 7 ingredients or less. 

I love this in my coffee and in making vegan desserts. I got the Vanilla flavored So Delicious Almondmilk with Cashew on my last trip to Walmart and decided to make this yummy dessert using it. 

Vegan Panna Cotta?

Panna Cotta is on my favorites all the time. Traditionally made from heavy cream, this dessert is super rich and heavy. But you can now make a light version with this recipe. Each time I plan to have Panna Cotta at a restaurant I have to confirm if it has gelatin. The most common ingredient used to set the dessert, gelatin is not consumed by vegetarians. However, vegetarian substitute for gelatin is agar agar; a perfect setting agent to use in vegetarian desserts.

To make a light version, I skipped the regular sugar and substituted it with maple syrup. I got a BIG bottle from Canada some time back and it seemed like the ingredient I wanted to use to sweeten my dessert. This dessert is really good for parties or for date night. It can be made in advance and taste best when refrigerated for a few hours. Plus, made quickly with a few ingredients; this one can be whipped in hardly any time and is loved by most people. 

I topped the Panna Cotta with a delicious Strawberry Sauce. I made that using just three ingredients and it complements the Vanilla flavored Panna Cotta perfectly. The slight tart and sweet sauce looks pretty on the Panna Cotta and makes it even more yummy. 


I made my dessert with Vanilla flavored So Delicious Almondmilk with Cashew. However, if you have the Original flavor, add your favorite extract to flavor it. Plus, you can use coconut milk or the like to make the Panna Cotta.

Agar agar can be easily found in most grocery stores. However, gelatin can be used to make the dessert if you consume it. 

Not a fan of strawberry? Top your Panna Cotta with your favorite fruit puree. If you like, add vegan chocolate chips or granola on top. You can even leave out the topping and serve the Panna Cotta as is. 

I made these in my favorite cutting chai glasses. Any mason jar or bowls work well for the recipe. You can also make them in ramekins and overturn it in a plate to serve. It looks pretty chic and perfect for date night! 

Now with all the information above, head straight to your closest Walmart and grab a bottle of So Delicious Almondmilk with Cashew and make the recipe. Here is an Ibotta Rebate for your purchase: So Delicious Almondmilk with Cashew 


For the Panna Cotta
So Delicious Almondmilk with Cashew 2 cups (Vanilla flavor)
Agar Agar 2 tsp
Maple Syrup 2 tbsp
Cornstarch 1 tsp

For the Strawberry Sauce
Strawberries 8-10
Maple Syrup 2 tbsp
Water 1/4 cup

Pin for Later


To make the Panna Cotta

In a bowl mix together cornstarch and 1/4 cup So Delicious Almondmilk with Cashew

In a pan heat the remaining So Delicious Almondmilk with Cashew for 4-5 minutes on medium flame. Do not boil. Once heated, add the maple syrup and agar agar powder. Mix well. Add the cornstarch and milk mixture and mix vigorously. 

Let the milk heat for another 5-6 minutes till the agar agar mixes into the milk and the cornstarch is homogenous.

Transfer the mixture to 5-6 small bowls or shot glasses. Remember to sieve the mixture before pouring. This ensures the result is a smooth panna cotta; free from undissolved agar agar and cornstarch. 

Cool completely and refrigerate for 2-3 hours till the panna cotta sets. 

To make the Strawberry Sauce

While the panna cotta chills, make the sauce. To do so, wash and hull the strawberries. Cut into pieces.

In a pan heat together the strawberries, water and maple syrup. Cook on medium flame till the berries are mushy. Use a masher to mash the berries well. 

Once the sauce thickens, turn down the flame and let the sauce cool.

To serve

Spoon some sauce on all the panna cottas and top with some diced berries. Add some mint leaves if desired.

Tuesday, February 13, 2018

Brazilian Tapioca Pancakes for #BreadBakers

Inspired by Brazilian Tapioca Pancakes; this TWO ingredient pancake from scratch is the breakfast recipe you have been looking for!

It is Valentines Day tomorrow and today we are showcasing our Pancake skills for #BreadBakers! Our lovely hostess Wendy from A Day in the Life on the Farm came up with the theme and I LOVED it. I was thinking of making something RED, given it is time to celebrate LOVE! A couple of years ago I posted Red Velvet Aebleskiver Pancakes for Valentines Day and I did not want to repeat something similar. So I opted for something that is different yet PERFECT for V-day; Brazilian Tapioca Pancakes. 

These pancakes are traditionally made from tapioca flour and water. However, I had a BIG packet of mini tapioca in my pantry and tried these pancakes using them. The result was so pretty that I started making these with mini tapioca all the time. 

Coincidentally this year Valentines Day falls on an Indian festival day; Mahashivratri. Celebrated in honor of Lord Shiva, a lot of people fast on this day and only consume ingredients like tapioca, little millet, potatoes and yams. Fruits and nuts are also consumed on this day. So this recipe works really well for those who are fasting and yet want to celebrate Valentines Day! It can be a great breakfast recipe for any kinds of Indian fasts. 

This pancake recipe needs only two ingredients; unsalted butter and tapioca pearls/tapioca starch. The pancakes can be topped with any kinds of fruits, nuts and maple syrup for a sweet version or bacon, cheese, spinach and sautéed mushrooms for a savory version. 

These pancakes do not have any sugar or salt so that the same pancakes make perfect carriers of both sweet and savory toppings. The day I made these to shoot, I decided to serve them with fresh fruits and maple syrup. The colorful fruits complement the white pancakes really well. 

This is the EASIEST pancakes I have ever made. Though made from scratch, they only need a couple of ingredients and no preparation needs to be done. It is as simple as mix, cook and enjoy! Another version of these pancakes involves mixing tapioca flour with water and making a batter. Then the batter can be used to make pancakes. However, after making this version with pearl tapioca, I  do not think I am using tapioca flour now! I am too addicted to this version. 

I have been thinking of trying out breakfast recipes for the weekend since a while. I was pretty bored of the regular recipes I make. This recipe was just the right one. With no overly complex ingredients or recipe, I can easily make this for a lazy Sunday morning. Better still, serve this with a sunny side up and some mushrooms and you have a great brunch recipe. 

Coming to the recipe, this one needs tapioca pearls or tapioca starch and water. I made these with a wee bit of unsalted butter. I have tried this recipe even without the butter. If you are using a non stick pan, the tapioca pancake comes right off in spite of no butter! 

The concept in this recipe is that the moist tapioca pearls become starchy when wet and they become soft. While cooking, they tend to stick together without a binding agent. Adding some unsalted butter makes the pancake a little greasy and delicious! Along with maple syrup and fruits like strawberry, blueberries, mango and peach, these pancakes are my latest breakfast addiction! So wait no more, and read the recipe right away. Hope you all have a great Valentines Day with your someone special! 


Small Tapioca Pearls 1 cup
Water 2 cups
Unsalted Butter 1 tsp
Mixed Fruits to top
Maple Syrup to top

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Add the water to a plate or flat bowl. Divide the tapioca pearls into four parts.

Heat a sauce-pan on medium flame. Add 1/4 tsp unsalted butter on it and spread it out. 

In a sieve add 1/4 cup tapioca pearls and dip it a couple of times in the water. Remove and drain the pearls.

Place the tapioca pearls in a thin layer on the saucepan. The pearls will stick together. Cook for a couple of minutes and turn over. Cook again for 2-3 minutes and remove from pan.

Top these with fresh fruits and maple syrup.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Check out the Pancake themed breads that our fellow #BreadBakers have prepared this month:

Thursday, February 8, 2018

Loaded Baked Potato and Cauliflower Soup

I am partnering with OXO to share this recipe from the new Healthyish Cookbook by Lindsay Maitland Hunt. #OXObetter #healthyishcookbook

Make this yummy and wholesome soup for weeknight dinners. A delicious Cauliflower and Potato soup that is super creamy in spite of ZERO added cream!

Spring almost refuses to arrive and the days are still a little chilly. The nights do tend to get super chilly and it is the perfect time to enjoy some yummy soups. I LOVE all kinds of soups; loaded, skinny and the ones made with a couple of canned ingredients. 

This winter I made a TON of soups on almost all rainy days. I can never get enough of them and keep making some new ones every week. Most of the soups I make are pretty simple and need only a few ingredients. This soup is also like that; yummy, easy to make and super quick. It is THE soup I would want on any cold evening! 

For those who know me as a student, I made really creative notes of important points for all the classes. I had a dozen colored pens and took a lot of interest in making it all look pretty. Then somewhere after school I left the paper books and started enjoying e-books. Highlighting was a click of a button and so was bookmarking. 

Lately, I have fallen in love with the paper books again; only that Engineering and Finance have been replaced by Cookbooks. I love to read recipes from these books, bookmark them with cute stickies and keep gazing at the colorful pictures over bad over again! One of my latest favorite book is Healthyish; a cookbook by Lindsay Maitland Hunt. Her book is super amazing and the cover photo has had me gazing for quite a long time. I love colorful pictures, easy to follow recipes and interesting combinations; and book has IT ALL! 

Today I am teaming up with OXO to make a yummy soup from the book. This one has only a few ingredients; all of which are easy to find in any pantry and is really adaptable to your taste preferences. The original recipe does have bacon in it, but I made a vegetarian version of the same. It turned out just like I would want my soup to be. Perfectly spiced, rich and creamy yet easy to make! 

To make this soup I used the following equipments from OXO:

Pro 8" Chef's Knife - Ideal for chopping, mincing, dicing and scooping.
12" Tongs - Sturdy and comfortable for effortless grabbing and flipping.
Wooden Corner Spoon - Made of solid, one-piece beach woods, its distinctive straight-sided shape allows better reach along walls and in corners of cookware.
Coarse Grater - Etched blades give the Grater a sharp surface to tackle soft cheeses, apples, potatoes, onions and more.
Swivel Peeler - The Swivel Peeler's sharp, hardened stainless steel blade removes inedible outer layers with ease and leaves all the good stuff underneath intact. The cushioned handle won't slip, even when your hands are wet. 
Kitchen and Herb Scissors - Handy for cutting meat, veggies, twine and more, the soft handles feature cushioned pads to absorb pressure.

Once you have all the ingredients and the tools ready for the recipe; it takes only a few minutes to make this. The result is a creamy soup, in spite of not having a ton of cream dumped in. The potato makes the soup so delicious and creamy. The soup was amazing, and my potato hating husband licked his bowl clean too! 


As I mentioned above, the original recipe has bacon in it. The first step involves cooking the Bacon slices till crisp and using the fats to make the soup. As I skipped the bacon, I made the soup in a tbsp of Olive Oil. 

The toppings for this soup can be customized as per your preferences. Sour Cream, Chives, Grated Cheddar, Black Pepper powder and Everything Bagel spice work really well for this soup. Serve it with crackers, bread or even your favorite pasta. 

Don't miss out on making this soup before the season becomes too warm for soups. The book has a TON of other recipes I would like to try. The next recipe would probably be the Crispy broccoli, pepper and burrata sheet pan dinner! Sound interesting, right? Get a copy of your Healthyish cookbook today! Before that, head straight to the recipe below.  


Onions 2 large, chopped (about 2 cups)
Russet potatoes 2 large, peeled and cut into 1/2-inch pieces (about 5 cups)
Cauliflower 1 medium head, cut into small florets (about 6 cups)
Olive Oil 1 tbsp
Vegetable stock 8 cups 
Kosher salt 
Ground black pepper, freshly ground

Sour cream, chopped fresh chives, and grated Cheddar cheese; for serving


Heat a large soup pot over medium-low heat. Add a tbsp of Olive Oil.

Add the onions, 2 tsp salt, and 1 tsp pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes.

Stir in the potatoes, cauliflower, and vegetable stock, cover, and bring to a boil over high heat. 

Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15 to 20 minutes.

Purée the soup, using a blender in batches or a handheld immersion blender. 

Taste and season with additional salt and pepper, if you like.
Serve the soup topped with sour cream, chives, and cheese. I also added some Everything Bagel seasoning and served the soup with some Everything bagel Flatbreads.