Welcome to Vegetarian Zest, a place of simple everyday vegetarian cooking.
It's written by Srivandya Anand, a firm believer that food should taste good & cooking should be enjoyable. This blog is all about making that happen!
Vegetarian Zest was started early on in 2009 to learn new techniques, explore unfamiliar ingredients, discover new recipes, document my successes and failures, and hopefully inspire other cooks to do the same. It also works as a food journal that reminds me of home, that comforts and brings back old memories from childhood to good times with friends and family.
All the recipes that you find here are put together with care and lot of passion. You'll find selective recipes that are passed on, experimented, learnt, tried and tested. All the recipes are tweaked or modified to suit the taste.
Here, you’ll find home style vegetarian recipes, mainly Indian, calling for seasonal and organically grown vegetables and minimally processed ingredients.
Long story short, given you like it here on Vegetarian Zest; please do come by every now and then to check new recipes. Your feed-backs and comments are always very much appreciated.
I’m available for freelance work as a food writer and recipe developer.
You can contact me at vandya.foodie@gmail.com for further discussion.
You can contact me at vandya.foodie@gmail.com for further discussion.
Bon Appetit !!
5 comments:
oooh a food writer....wow!! I wish i could be one too....you never told me this! Amazing maan...this is soo coool! Dudes and dudettes out there....she's the best food writer ever.... :)
I have tried this recipe with no luck...
‘Diabetic Friendly Eggless Chocolate Cake’.
What kind of sugar substitute should I use? Splenda?
I have used Xylitol for this recipe.
The consistency was OK (similar that the photo) until I used the electric mixer for
3-4 minutes, that became dry and not liquid. Should I mix only with a spoon?
I also tried to find the White sugar free chocolate and couldn’t. I melted Ghirardelli Chocolate Classic White Chocolate Baking Chips and the consistency was not like the picture.
When I cut the cake, was like a powder.
Could you please advise me?
I have tried this recipe with no luck...
‘Diabetic Friendly Eggless Chocolate Cake’.
What kind of sugar substitute should I use? Splenda?
I have used Xylitol for this recipe.
The consistency was OK (similar that the photo) until I used the electric mixer for
3-4 minutes, that became dry and not liquid. Should I mix only with a spoon?
I also tried to find the White sugar free chocolate and couldn’t. I melted Ghirardelli Chocolate Classic White Chocolate Baking Chips and the consistency was not like the picture.
When I cut the cake, was like a powder.
Could you please advise me?
Hey Vandi...
As always its a great pleasure reading your blog. I feel surprisingly full after I read yours. I usually try your salads and soups. Keep writing.
Nimmy
Hi Vandi,
As always a pleasure to read your blog. I usually try your soups and salads. Keep writing. I can still taste the momos you bought to office.
Nimmy
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Srivandya