Celebrating Veganuary: Heart-and planet-healthy eating

Setting the momentum for the months to come, it’s essential to talk about healthy eating right at the very beginning of the year. “Since vegan products don’t use dairy or eggs, the recipes formulated are sensitive to time and temperature,” adds Malhotra, who suggests using dark Belgian chocolate for chocolate bread and banneton baskets to shape gluten-free breads. For those trying their hand at vegan diets for the first time, starting with substitutes such as plant-based milk, nut butters like peanut butter, cashew butter and cheese substitutes are easier options. For Japanese soba noodles, we use gluten-free soba noodles, home-made peanut butter sauce, button mushrooms, shiitake mushrooms, spring onions, zucchini, galangal, soy sauce and coconut milk,” says Rajender Chabotra, chef from Getafix Café. Cauliflower Moilee is a healthy vegan recipe Cauliflower Moilee Recipe Ingredients Cauliflower: 1 Carrot: 1 Coconut oil: 2 tbsp Mustard seeds: 1 tsp Curry leaves: 10-14 Onion: 2 Ginger: 1 inch Garlic: 12-15 pieces Tomatoes: 3 Beans: 8-10 Green chillies: 3 to 4 Chilli power, turmeric powder and cumin powder: 1 tsp each Tamarind pulp, coconut cream: ¼ cup Coconut milk: 1 cup Method Heat coconut oil, add mustard seeds, curry leaf and let it splutter.