Vegan Tandoori Skewers

Spring is almost here (at least in the Norther hemisphere) and at this time of the year it is a bit more difficult to find seasonal veggies. Have to do with what’s left, so to say. Anyway, while waiting for the abundance of fresh food to come, I felt like something of a strong taste, so decided to fuse whatever I can find locally with adapted tandoori sauce – the traditional is not vegan, have in mind.

There are many different ways to replace the yogurt, I chose cashews milk, but it should still be ok if you have almonds, or even coco-milk. The result is light and flavorful meal, with a scent of eastern exotic places.

I believe these skewers would be quite good raw as well, so if you prefer them this way, just skip the baking part.

What you need is 10 skewer sticks, a blender and:

Ingredients of the Tandoori Sauce:

100g cashews

1/2 lemon’s juice

3 cloves garlic

100g warm water

and 1/2 teaspoon of the following spices, it is meant to be spicy:

paprika, cumin seeds, dried ginger, chili, cardamom, black pepper, turmeric, dried coriander 

The veggies* (about 800g for 2-3 people):

250g cauliflower

250g brocolli

1 average (about 150 g) tomato

150g white mushrooms

*All cut in similar pieces about 3x3cm.

Any veggies could be used here, I stuck to what I found on  the market this morning. If you decide to add some root vegs, have in mind to steam them for several minutes before mixing with the sauce.

How to make the Tandoori sauce.

Put the cashews, the garlic and the water in a blender and mix them into one. Now add the lemon juice and the spices and mix again. A semi-thick reddish paste is what you should have.

Pour it on the veggies, mix them until all are covered and put aside for 2-3 hours until they adsorb the flavours.

Making the Tandoori Skewers:

Pierce with the sick and arrange some of the veggies on each of the skewer sticks according to your taste, but try not to overcrowd them. Put on baking paper, covered with a thin layer of vegetable oil and bake in a preheated oven (about 200C) for 10-12 minutes.

I personally prefer them slightly raw. Goes well with white jasmine rice.


Vegan is Good!

Homemade Mustard with Horseradish

Homemade mustard is so much better than the one from the shop. And, as it turns out – easy to make.

200 g peeled horseradish
50 g white mustard seeds
1-2 tbls olive oil
1-2 tbls white wine
3 cloves
grounded black pepper

Chop the horseradish in small cubicles, put all the ingredients in a jar and blend until a mustard like substance is obtained (the seeds will not disappear entirely). If the mixture is too dry, add some wine or olive oil. This is delicious even on a piece of grilled bread.
Also – an excellent seasoning for tomato and/or lettuce salad.
Enjoy vegan food!

Olive Paste

What you need for 2-3 is: 


300 g black olives, cores removed 

lots of garlic

2 tbls of olive oil


several capers

Put all in a blender and until it turns into a fine paste. Grill some whole bread and enjoy with red wine 🙂

Vegan is Good and Easy!

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