Makes about 12 pieces.

1/2 cup brown rice

1 tsp salt

1.5 tbsp lemon juice

1 nori sheet

2 avokado slices

1 stick of tofu

1 stick of carrot

  1. Soak rice for at least 8h.
  2. Rinse it, put it in a pot, add 2 cups of water and salt.
  3. Bring to boil and cook for 30 — 40 min. Then keep covered for another 10 min.
  4. Add lemon juice and mix.
  5. Put the nori (the rough side should be facing upwards) on a cloth or something that will help you roll the sushi.
  6. Spread the rice on the nori, but…

Makes 4 crepes.

1 cup oat milk (1/2 cup rolled oats + 2 cups ice cold water, blend for 30s, sieve)

1/2 cup gluten free flour

Pinch of salt

Olive oil

  1. Add milk, flour, salt and oil in a blender. Mix until smooth.
  2. Bake in a nonstick pan for few min on each side.

Say thanks to the provider — God/universe/nature..

Thanks you, all the best.

Love, LS

Makes about 10 small pancakes.

1 cup mung dal

1 cup cut tomatoes

1/2 cup cut fresh cilantro

Olive oil

1 cup cauliflower leaves

Pinch of asafoetida

1/2 tsp jeera powder

1/4 tsp chilli powder

Pinch of cinnamon

1/2 tsp grated ginger

1/4 tsp black pepper

2 tsp himalayan salt

1/4 tsp baking powder

  1. Soak mung dal for at least 8h in warm water.
  2. Rinse it well and blend it in a blender with as much water as needed so that you get smooth paste.
  3. Add 1 tbsp olive oil in a pan and saute cauliflower leaves for few min…

Makes about 2 servings.

150 g pasta

Sesame oil

280 g tofu + 1 tbsp cornstarch

1/2 big carrot

1 cup mushrooms

1 cup cashew nuts

1.5 cup broccoli florets

1/2 cup sprouts

Pinch of asafoetida

1 tbsp grated ginger

1 chilli (remove seeds)

1 tbsp hot sauce

1/4 cup soy sauce

2 tbsp cornstarch

1/2 tsp himalayan salt

1 tbsp date paste

1/2 cup water

2 tbsp sesame seeds

1/4 cup cut fresh cilantro

  1. Preheat oven to 230° (also a pan).
  2. With fingers brake tofu to small pieces. Put it in a bowl and add cornstarch. Mix well. …

For 7 inch cake tin.


1 cup baked almonds

1/2 cup dates


1 cup soft dates

1/2 cup full — fat coconut milk

1/4 cup almond butter

1/2 tsp vanilla powder

1/4 tsp cinnamon powder


1.5 bananas (sliced)

Few drops of lemon juice

Whipped coconut cream

Raw cut chocolate (mix 2 tbsp coconut oil and 1.5 tbsp carob powder and refrigerate for few hours)

  1. Add the almonds and dates to the food processor and process until it reaches sticky dough stage.
  2. Transfer to a pie dish and press down firmly, working it up along the sides a…

Makes about 3 servings.


1/2 tbsp sesame oil

1 chilli (remove seeds)

1 stalk of lemongrass

1 tsp cut ginger

Pinch of asafoetida

3/4 tsp coriander powder

1.5 tsp jeera powder

200 g full — fat coconut milk

2 tsp date paste

2 tbsp soy sauce (Bragg’s)

1/3 cup fresh cilantro and fresh basil

1/4 tsp black pepper

1 tsp himalayan salt

Juice of 1/2 lime

Zest of 1 lime

Make that sauce in advance — one day earlier!

  1. Cut chillies, lemongrass and ginger.
  2. In a sauce pan heat up the oil, then add cut spice and saute for…

For 7 inch cake tin.


1 cup almonds

3/4 cup dates

1 tbsp coconut oil

1/2 tsp vanilla natural extract

Drop of almond natural extract


1.5 cup cashew nuts

1/4–1/2 cup dry fruit paste

1.5 tsp vanilla natural extract

1/4 cup melted coconut oil

1/4 cup lemon juice

Very small pinch of himalayan salt

1/4–1/2 cup berries (strawberries/blueberries…)


1/4 cup berries

2 tbsp dry fruit paste

2 tbsp melted coconut oil

*Berries (or nuts) for decorating

  1. Soak cashew nuts for about 8h.
  2. Put ingredients for crust in food processor and pulse until fine crumbles form.
  3. Press the…

Makes 2 servings.

2.5 cups cooked chickpeas

2 tbsp olive oil

3 cups veggies (carrots, bell pepper)

Pinch of asafoetida

1 tbsp grated ginger

Pinch of chilli powder

1 cup tomato passata

1/4 cup coconut milk (thick one )

1/4 tsp black pepper

1 1/3 tsp himalayan salt

1 tsp soy sauce

Handful of spinach

1/4 cup fresh cilantro

  1. In pan heat up olive oil and saute veggies for few min.
  2. Add asafoetida, chilli and ginger and fry for few min.
  3. Add tomato passata and bring to boil. Add coconut milk and cook for few more min.
  4. Add salt, black pepper, spinach and cilantro.

Say thanks to the provider — God/universe/nature.

Thanks and all the best. Love, LS

Makes 4 chapatis.

1 cup whole grain flour

1/2 tsp himalayan salt

2 tbsp olive oil

Warm water (not hot!)

  1. In a bowl add flour, salt and oil and rub it into the flour until the mixture looks like breadcrumbs.
  2. Gradually add warm water . First add one spoon of water, mix, then add another one and so on. I needed about 3 tbsp.
  3. Form a dough. It should be very soft, but not sticky. If it’s sticky, add more flour. This is very important if you want them to puff.
  4. Cover it and leave it for 30 min.
  5. Then…

Makes 4 servings.

280g tofu

Olive oil

Pinch of asafoetida

1 tbsp grated ginger

1/2 tsp chilli powder

300 g tomato passata

1 cup water

1 cup vegan cream (blend 1 cup soaked/cooked cashew nuts, 3 tbsp olive oil, 1 cup water — refrigerate what’s left)

1/2 tsp date paste

1 tsp garam masala

1 tsp himalayan salt

  1. Preheat an oven to 200° (also a pan).
  2. Cut tofu, mix it with 1 tbsp olive oil and bake it for about 15 min.
  3. In a bowl heat up 1 tbsp olive oil, add asafoetida, ginger and chilli powder and fry for…

Lalita Sundari

I’m a math teacher, I love cooking, spirituality, sports and psychology. I’d be pleased to share some of my inspiration.

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