Vegan Dum Dum and Dosas

Yes, I am a vegan dum dum, and thanks to the amazing blog, Vegan Yum Yum for existing so I could mock myself in the title.  I’ve never gone out of my way to cook or bake vegan, but I’m sure I’ve turned out a few dishes, such as a vegetable something or other, that could be placed in the vegan category.  Let me tell you, it is tough to cook something vegan, especially considering the fact that I’m a butter drenched carnivore.

I love Indian food, but this challenge was far removed from some of the Indian cuisine I’ve had.  The furthest I’ve gone is vegetarian Indian, so this was like stepping off a cliff into a quicksand like concoction of seitan and sugar, minus the bone char, and I’ll get to that later.

Indian Dosas with Curried Garbanzo (Chickpea) Filling, Plum Chutney, red chile-peanut chutney. 100% Vegan.

This just might be the ugliest plating and photo in the history of food on the net. My filling looks like dog food, and decoratively, what was I thinking with the plum chutney and hot chile peanut powder?

Before I get to the challenge, would you believe I got my lens back last Saturday and it literally rolled off the table and broke again?? Third time! Someone or something is trying to tell me, spend the money;  buy a better built lens!  Plus, I broke my toe 2 weeks ago.  A lot of brokens in the past year! In any event, I had to use the old point and shoot again.  My photos are starting to depress me.

This month’s Daring Cooks challenge, hosted by debyi of Healthy Vegan Kitchen, (Thanks, deb!), dared us non-vegans (and vegans, of course) to prepare Indian Dosas, with a vegan filling and a vegan sauce – completely devoid of all animal products.  Here’s the deal..

Requirements: Must be free of animal products, this will be a challenge for you “regular” cooks out there, but its worth it. So that means, no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. This dish is also 99% oil free, using only what you need to keep the dosas from sticking (I used a quick spritz of cooking spray on the first dosa only), which isn’t too bad with a nonstick pan. You can use a different filling/sauce if you like, but it must be free of animal products.

Indian Dosas with Curried Garbanzo (Chickpea) Filling, Plum Chutney, red chile-peanut chutney. 100% Vegan.

Ummm..errr..uhhhh.  OK, I can DO THIS; I WILL DO THIS, and it will be SOOO tasty that people will be licking their plates like puppies searching for more kibble in their empty bowls!

Well, that was not to be.

First off, I have this weird thing about curry, sometimes I like it, sometimes I don’t.  I can’t come to a decision, and it’s been a back and forth battle for years.  It sometimes gives me a headache when I smell it. Is that normal?

Since I decided to make this recipe exactly how Debyi posted it (NO fusing, no twists), from the dosa pancakes to the coconut onion sauce, I was inundated with curry, loads of tablespoons of curry, even a little in the dosas.  I knew this could be a bad thing for me, but NOPE, I was going to conquer this recipe verbatim, no additions or subtractions, only allowing myself a little leeway for some sides to serve with the dosas.

Well, thank god for those sides, because outside of the pancakes (dosas), this recipe just didn’t do it for me, or others who tasted it.  Maybe it was because being so unfamiliar with vegan cooking, I didn’t execute it properly, but, like I said above, I followed the recipe exactly how it was written, and I’m pretty good at that.

Indian Dosas with Curried Garbanzo (Chickpea) Filling, Plum Chutney, red chile-peanut chutney. 100% Vegan.

Not being able to use ghee to make the dosas was kind of tough since I’ve made them in the past, but I did rub my non-stick skillet with half an onion, which is a traditional way of cooking dosas..ghee or no ghee.  The dosas were actually okay, albeit a little bland.  The filling is what I didn’t flip over.  I love garbanzo beans (chickiepeas! What I call them), and now I wish I took another direction with them since all that curry and tomato paste was overwhelming, and the texture sort of thick and dry.  I tried to fix it with some lemon juice and cilantro, but sadly, it was not to be.

The sauce seemed promising, especially since many Daring Cooks seemed to like it, but whoops, lots of curry again, and the consistency was a little too watery for my liking.  I even added some toasted coconut powder (left over from the Skate challenge) to try and thicken it up more as it was cooking, but no luck.  I suppose spelt flour doesn’t have the magic thickening powers that all-purpose flour does.  Maybe I should have tried cornstarch? Arrowroot starch? Potato starch? Tapioca flour? Teff Flour? (I’ve had Teff Brownies before, so a little more familiar with the taste) Herein lies the ‘Dum Dum’, since I was clueless as to whether these were acceptable thickeners in the vegan world.  I know, I know, I should have asked, but as I’ve said a dozen times already, I wanted to tackle this as written.

Indian Dosas with Curried Garbanzo (Chickpea) Filling, Plum Chutney, red chile-peanut chutney. 100% Vegan.

On a brighter note, I made this amazing spiced plum chutney and a wonderfully hot peanut-red chile powdered chutney.  The spiced plum chutney was one I’ve gorged on at Tabla in NYC, so it was a great surprise to see the recipe posted online.

Here comes my next ‘Dum Dum’ moment.

Floyd Cardoz’s recipe calls for granulated sugar.  I never saw granulated sugar in any or most recipes on vegan blogs, so this time I did ask.  Deb was kind enough to guide to me toward something called Florida Crystals, but that sounded kind of elusive in terms of finding it, and well, odd.  Just the word ‘crystals’ conjured up thoughts of sparkly flecks of carcinogens.  I know it’s probably fine, but after a little research of my own, I found out that granulated sugar is acceptable, if it’s not processed with bone char.

HUH? What’s bone char? Well, bone definitely connotes ‘animal’, so that made sense.  However, I wasn’t going to stand in the supermarket aisle reading the back of every bag of granulated sugar to make sure it didn’t contain bone char.  Thankfully, turbinado sugar aka sugar in the raw, is acceptable, so I used that with good results.

I forgot to add, I served the dosas with rice (to keep it authentic, try kali jeera or ambe mor rice!), which soaked up the sauce nicely so it didn’t feel as watery.

Unfortunately, by the time I took these horrid photos, my parsley garnish had wilted, but I didn’t notice until I uploaded the photos later on. Vegan brain haze.  I think I need some sugar with bone char.

Indian Dosas with Curried Garbanzo (Chickpea) Filling, Plum Chutney, red chile-peanut chutney. 100% Vegan.

All in all, I wouldn’t say DON’T try this, as you may get better results than I did.  If I were to do it again, I’d use a different filling and futz with the sauce a little more.  Many really enjoyed this recipe and as always, the creativity is awesome and outstanding; definitely worth some surfing!

UPDATE:  A friend just popped by and ate what was left of the dosas, sauce and filling.  He loved it, and even used the extra dosas to make ham and cheese dosas. Interesting.

Indian Dosas

Indian Dosas with Curried Garbanzo (Chickpea) Filling, Plum Chutney, red chile-peanut chutney. 100% Vegan.

This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take a while to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting.

Serves 4

Equipment needed:
large bowl
griddle or skillet
ladle (or large spoon)
vegetable peeler &/or knife
large saucepan
food processor or bean masher

Dosa Pancakes
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed

Dosa Filling
1 batch Curried Garbanzo Filling (see below), heated

Dosa Toppings
1 batch Coconut ONION Sauce (see below), heated
¼ cup (125gm) grated coconut
¼ cucumber, sliced

Dosa Pancakes
1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
3. Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.

5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste

1 .Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2. Mash the chickiepeas by hand, or in a food processor. Add the chickiepeas and tomato paste to the saucepan, stirring until heated through.

Coconut Onion Curry Sauce
1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced

1. Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
2. Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
3. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
4. Let it simmer for half an hour.

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74 Responses to Vegan Dum Dum and Dosas

  1. Balise says:

    Your pictures are amazing, the light is bordering perfect (imo anyway 🙂 ) and the composition is very mouth-watering! Love it 🙂

  2. Simon says:

    I found that I had a somewhat similar experience to you when going through this challenge.

    Liked the way you plated up and that plum chutney looks so devine that I’d probably eat it out of the jar with a spoon.

  3. Palidor says:

    Indian vegan food? I can’t imagine that. Good for you for taking the challenge, though! The spiced chutneys – LOVE them. Great way to spice up the vegan meal. 🙂

  4. VeganPower says:

    Oh, very nice presentation !
    Very nice pictures !
    Bravo, is a good challenge !

  5. Great job on this vegan challenge! That’s not easy to do, but your dish looks just perfect! I love the gorgeous presentation! And I would really love a taste of the spiced chutneys, yum!

  6. Rosa says:

    Very well done! That dish looks fabulous and so delicious!



  7. Anula says:

    Hiya! I also think that there’s no such thing like ‘too much butter’ 😉 but we couldn’t use that here! Your dosas look so delicious – and I love the plating. Spice chutney – yum! Cheers 🙂

  8. Lauren says:

    I’m sorry it didn’t come out as planned, for mine, I used the mildest curry and left out the jalapeno so that everyone in my family would enjoy it (if too much spice was the issue…)

    Anyways, it looks lovely, and the fact that you looked into everything proves that you’re not a vegan dum dum =D.

  9. Rose says:

    OMG I cannot believe another lens broke! Maybe start wrapping them in bubble wrap?! You poor thing =( Agh!

    Plum chutney – Whaaaaaaat? I love it. Here I went all boring and did Mango-Red Pepper. Love the sound of plums. Nicely done challenge, I’m sorry you didn’t like the filling. The tomato paste was a lil overkill. I only used a touch of it.

    I wish you better luck with your lenses <3~!

  10. Angela says:

    Mmmmmm…your plate is gorgeous and the accompaniments sound delicious! I have to giggle a little at the comments about vegan Indian food, as I’ve eaten at two delicious all-vegan Indian restaurants over the years.

  11. Dan says:

    WOW the best looking vegan food I have had and I have been a practicing vegan and vegatarian in the past, and love Trader Joe’s Balela Salad! Pictures look great. Nice work Lisa!

  12. Valerie says:

    I love the sound (and colour) of that chutney!
    Maybe the reason you’re waivering about curry is that you haven’t found the right curry powder or paste? It’s not easy to find a really good one (I’m still looking).
    It’s too bad you didn’t fall in love with the recipe, but I’m sure you’d have whipped up something fabulous if you had decided to improvise. At any rate, you plating is sensational!

    So sorry to hear about your lens… and your toe. I hope nothing else breaks this year. Feel better!

  13. Cheri says:

    Your photos turned out beautifully even though you had to resort to your point and shoot. 🙂 I always love your plating. And, that plum chutney looks amazing, the color is gorgeous. You did such a wonderful job despite your dislike of the final product.

  14. liz2024 says:

    Congrats on being able to walk LM!! And that chocolate zucchini cake looks gooooooood.

  15. Arlette says:

    what a beautiful presentation, this looks delicious and healthy alternative for meat and potato eaters.. though as you said its takes some time to prepare.
    I didnt cook with curry since 5 years, Michel had a bad experience during university years. He will never taste Curry .

  16. Juliana says:

    Oh! Everything look so yummie in spite of “vegan”…great pictures as well 🙂

  17. climbhighak says:

    Artfully done. I was just looking at the plums in the grocery store. Now seeing your chutney I am thinking of going back to try that recipe myself.

    You should look online for camera lenses made out of cast iron. 😉

  18. Jenni says:

    Your dosas look great, even if you didn’t like them. And your chutneys…Mmmm!!

  19. Well it certainly looks impressive! I’ve never done a Daring Cooks since I am a veg (not vegan, though) and always thought I’d be left out. That said I didn’t even get around to the Daring Bakers this past months (oops) so maybe I’m in over my daring head as it is! 🙂

  20. Claire says:

    Sorry about the lens (and the toe!). Your plating is beautiful…even if you don’t like the actual picture.

  21. Laura says:

    You guys are making me hungry! I need to make these, and your plum chutney sounds delicious!

  22. Mary says:

    Your photos are wonderful. I hope you enjoyed the dosas and the challenge.

  23. Alana says:

    totally with you on the curry powder- but it sounds like you saved it with the chutneys. And the magic you work with a point and shoot…you’re fabulous even when you’re cooking vegan.

  24. shaz says:

    Great work even with all your added “challenges”. That looks really scrumptious 🙂

  25. teaandscones says:

    Beautiful presentation of the dosas. It was an interesting challenge. I love Indian Food and this is definitely a keeper – when I make a decent dosa.

    Thanks so much for coming by for a visit.

  26. Lisa, love the way you plate your dosas, as usual very beautiful and professional. So nice to see you back in DB….


  27. chef_d says:

    Oh wow!! Excellent presentation!! I love your plating and the pictures are amazing!!

  28. LegalAlien says:

    You should consider taking away all the tables in your house, so that nothing can roll off anymore!

    I have the same ambivalency about curry, this time it was ok with me.

    Well done!

  29. AnneMarie says:

    Beautiful pictures and you are one of those crazy bakers as well. My hat is off to you.

  30. Winnie says:

    Your dosas look incredible (as does your dobos torte by the way)!
    Despite your lens issues, your photos are still fabulous.
    Like your blog a lot and I’ll be visiting again for sure!

  31. Anh says:

    The presentation is lovely!! I love how cripsy your pancakes turned out!

  32. Charli says:

    Well they look great, especially from a point and shoot! And I wouldn’t call that a “dum dum” moment–I wouldn’t have even thought to ask!

  33. Wonderful photos as always – it amazes me that vegan cooking/baking can really get outside most people’s comfort zone. Yes I found out about the ‘sugar’ char-bone on the alternative Cooks’ thread and it is strange how they process sugar using charred bones. Your comments about the challenge recipe are interesting I used chickypea flour and cornflour which made the dosas very tasty. Maybe it was the spelt flour which can be “dull” tasting to me. Curry is one of those things that can be iffy for some people. Sorry to hear that the recipe wasn’t up to your tastes. I think I automatically tweaked it to my tastes and had a bit of beginners luck also!

    Thanks for the award but I find it too hard to found the necessary people to pass the award on, since everybody seems to have them already. Thanks for the “Drano’ tag LOL LOL. Bravo on the results and I’m waiting with bated breath for the next DB challenge which you will be hosting. I’m sure it’s going to be a beaut. You are such an inspiration to all on the forums. Cheers from Audax in Australia. We having the Sydney meet up this Sunday about 26 people are turning up there is going to be a lot of blogging about that event. Look out for it.

    Hope the doctor’s visit goes well for you, obtw loved how use the cucumber to collect the rice nice touch. ((((hugs)))) Audax

  34. Olive says:

    hi Lisa, 🙂

    You did a great job even though you didn’t like it that much. I have read several blogs with the same opinion as yours, maybe I should try making an aunthentic dosas, cause I liked this one, maybe I’ll like the non-vegan even more.

    P.S your plating is very very nice and your pictures are so clear

    Have a nice day! 🙂

  35. cheap says:

    The spicy plum chutney looks amazing. Your plate picture looks like a work of art. Great job, sorry you did not enjoy them as much though.

  36. gatheraroundthetable says:

    Beautiful plating and colors – lovely! From one vegan dum-dum to another 🙂

    So sorry about the lens – that is so frustrating. During the Milano/Mallow bakers challenge I dropped my whole camera, tiny parts down, into the marshmallows before they had set up. Nice. There are parts of that camera that will never be the same – but God bless it, it still works, mostly. 😉

    Nice job on this dish!!

  37. Amy I. says:

    Your plating is insanely gorgeous… hope your toe..and knee.. and lens…feel better soon!!

  38. The plum chuntney and everything else look amazing! Wonderful presentation!

  39. Suzie says:

    Such lovely pictures! Your dosas look completely gorgeous even if you didn’t love them. Hope you are all done with breaking things in 09.

  40. kellypea says:

    Inspiring and beautiful. I just may have to try that plum chutney.

  41. Katrina says:

    I’m seeing some good lookin’ dum dum! 😉

  42. Pat says:

    I missed this challenge Lisa as I was away for weeks on vacation. I have to get into the swing of things for next month! I’m so sorry you broke your camera lens again … you need to crazy glue your table top or only change lenses over some soft pillows next time! 🙂

    YAY for Jeter! So proud and happy for him passing Gehrig’s record. Tonight’s game was a mess — I hate scuffles and now I’m sure Posada will not be allowed to play for a few games. 🙁

    XO Pat

  43. sarah says:

    Ah, I didn’t know about rubbing an onion on the skillet – thanks for the tip!

  44. MandyM says:

    You make it look pretty darn good considering your experience with it 🙂
    I’m with you though, I like my meat. I’m not big on curry, I can barely handle pepper, but I do love my chicken korma or butter chicken 🙂

    That plum chutney looks fantastic. Us Saffers looove chutney. Mrs Balls Chutney is a staple!

    Good job even though you weren’t feeling particularly happy with the results 🙂 (And great pics as always!)

  45. Jenny says:

    Lovely pictures and beautiful presentation! I see that we agree that the dosas were a bit bland but that plum chutney is delicious! 🙂

  46. Laura says:

    I am SO SORRY about the camera. 3 times!?!?!?!? YIKES.

    Sorry you did not care for the food as well. it certainly looks fantastic.

  47. Madeline says:

    So sorry about your lens, again! But your photos are beautiful and I love your plating. Here’s to no more broken lenses 🙂

  48. Blondie says:

    Hey Lisa, your dosa look beautiful!!! I really stuggled with my plate looking so messy, so I came up with an alternative idea, but yours… they look so professional! And with a point and shoot? I should be so lucky!
    Too bad about your toe. I know lots about the pains of broken limbs 🙂

  49. Blondie says:

    um, is stuggled a word? sorry. brain not working well with hands…

  50. maris says:

    LOL at calling yourself a butter drenched carnivore. I’m not big on red meat but I’d starve without animal products.

  51. maris says:

    Hehe that also reminds me of a Friends episode where Phoebe, who is a vegetarian, is pregnant and all she craves is meat. So Joey stops eating meat “so she can eat it and no more cows have to die.” haha.

  52. Hmm, I’m not vegan or vegetarian. Yeah, vegan sounds challenging on a daily basis. But you tried.
    As for recipes from blogs, I sometimes try a recipe and get disappointed – don’t know if I should tell the blogger or not. I’m a darn good cook and baker and follow a recipe the first time I make it ans still soem of them just don’t work out, with others it might be a tatse kind of thing.
    Try Cafe Flora cookbook. I worked there for short while. I never thought vegan/vegeterian food can taste soooo good.

  53. Sophie says:

    What a divine, complete & fabolous dinner!!

    Vey colourful & so tastefull too!

    MMMMMMMMMMMMM,…I so love it! 8) !!

  54. Thanks again for dropping by my blog! Sorry for being so tardy! Life and work got me completely swamped. Needless to say, your plating is stunning and I love the colors and composition of all the elements. This plate is truly a breath-taking painting. I just wish I had more time to savor your dish and congratulate others too. 🙁 All the best!

  55. Kitchen Goddess says:

    Lisa you never fail to amaze me with both your culinary and photography skills, everything looks amazing. What a fabulous meal.

  56. Anne says:

    Your P&S photos look great, but sorry to hear about the lens and broken toe! This recipe used most of my tiny curry spice jar so I can understand you were a little nervous about the amount of curry! It was a lot for sure. Your chutneys and presentation are all looking fabulous.

  57. I’ve never made dosas but would love to try. I may not go the vegan route however.

  58. Natashya says:

    Your plating is so pretty! Sorry this meal didn’t do it for you – there is always next month!
    Bone char.. who knew? 😉

  59. Megan says:

    Wow. I feel like I switched into the Daring Bakers just in time. I don’t think I would have done very well with this challenge. I don’t like curry at all! I think it’s great that you went through with it and didn’t make substitutions… and at least good that your friend enjoyed them. That plum chutney sounds really tatsy. And these look great… even if you didn’t love them. You definitely deserve several pats on the back for this one!

  60. junglefrog says:

    O no, you did not break that lens again?? And your toe? I hope everything (both lens and toes) heals soon enough… On the dosas; they do look lovely and I love how you plated it all up. I haven’t done the challenge since I wasn’t really in the country, but am planning to still try and make the dosas at some point in the future. Possibly a non vegan version though…:)

  61. fairy_mi says:

    You’re an amazing daring baker
    and also an amazing daring cook, wtg!
    This one looks really great!
    wonderful presentation, you really mad eme hungey in the middle of the night 🙂
    great job dear

  62. Laura says:

    I love how you plated! I wish I could get such great shots with my point and shoot . . .
    I happen to love curry, so this sound incredibly appetizing to me. And looks amazing. Spiced plum chutney sounds fabulous.

  63. Jill says:

    I loved reading about your honest opinion of how this dish turned out for you. It looked like a lot of prep time and work involved. I think my favorite part, aside from the beautiful pictures was the idea of spiced plum chutney! 🙂 I hope your toe gets better soon!

  64. Debs1 says:

    The plum chutney looks yummy, but I’m not such a fan of the vegan cuisine . . . I totally get why you struggled. BTW — you have used up all your broken camera karma this year!

    Glad to see you feeling better and blogging again!!!

  65. burpexcuzme says:

    Ack! I hope you find a great lens the next time!
    But seriously, your pictures came out FANTASTIC and I really really want to invite myself over to your kitchen! I’ve tried dosa once and it was not a pleasant experience and I have been afraid to try it again, but now you’ve inspired me to actively seek it out again!
    I don’t think I can make it at home though…I lack your skills and dexterity and patience!

  66. Elle says:

    Your photos are wonderful and it looks like you nailed the vegan thing, too.

  67. John (Eat4Fun) says:

    Great photos and great looking results, as usual. Your lens rolling off the table is just a sign. A sign that you should send me your camera and your lenses for safe keeping. 🙂 Also, include a jar of that delicious looking chutney. 🙂

  68. Chou says:

    Gorgeous dosas! I love your plating, and look forward to trying this out. Maybe it’s time to switch to Daring Cooks . . . hmm, must think about it. So tired of buttercream.

  69. You’re photos are gorgeous! And the plum chutney sounds like a nice addition.

  70. Palidor says:

    Lisa Michele, I have an award for you on my blog. I don’t know if you accept your awards, and if you don’t, I totally understand. But I wanted to give it to you ’cause your blog is incredibly beautiful!

  71. What a lovely plate. The plum chutney sounds so tempting. oh and I have a question. I’ve made dosa from scratch before but I remember I needed oil, how did you manage to make it without the dosa sticking to the pan?

  72. Sorry to hear about your lens (and your toe too!). It looks amazing-I love the way that you’ve plated it too and as for that plum chutney, the vivid colour is just amazing! :O

  73. Juliana says:

    Even being a meat eater, I can go with your vegan dishes :-), they all look very yummie, nice pictures as always 😉

  74. Debbie says:

    Looks great! Need to try and make this????

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