Indian Dinner: Cashew Basmati Rice

When we decided that we would do an Indian dinner, my boyfriend really wanted to have his own dish to showcase his amazing cooking skills. After some thinking, he chose to make some basmati rice. My mom makes a really nice turmeric rice with raisins and cashew nuts. However, when he asked for the recipe, we ended up with two huge boxes of already made rice in our fridge.


So, we had to find our own recipe, and here’s what we came up with!

Here’s what you need for 8 people:

  • 2 cups of basmati rice
  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 kaffir lemon leaves
  • 1/2 cup cashew nuts
  • 1/2 turmeric powder
  • salt to taste
  • 4 cups of hot water
  • the juice of 1/2 lemon
  • cilantro to garnish

Here’s what you need to do:

  1. Wash the rice, rubbing it slightly in water and changing it often until the water runs clear. Change the water one last time and let the rice sit in water for 30 minutes. Drain and put aside.
  2. In a large saucepan set on medium heat, melt the coconut oil and add the mustard seeds and the cashew nuts. Stir until the cashews are golden.
  3. Add the turmeric. Quickly stir, and then add the rice and salt. Add the hot water and lemon juice and stir. Bring to a boil and let boil for two minutes. Add the kaffir leaves (push them through the rice), cover and put on low heat for 10 minutes. Turn off the heat and let sit until all the water has soaked in (around 5 minutes).
  4. Stir the rice and garnish with coriander leaves before serving.

This rice is the bomb! It is so soft and rich. The kaffir leaves really had a fresh and fragrant flavour, while the cashews add a nice bite to the mix.

It is also very good the next day when you pan fry it on low heat. The bottom layer of rice becomes crispy while the top stays soft. This rice is perfect with any Indian rice, but also to add a little bit of fun to any vegetable dish.

Let me know if you try it out!

Quick, Versatile Pasta with Parmesan Cheese

For the last couple weeks, Sunday night has been roasting night where I cut a bunch of vegetables, stick them in my oven and then box them for the week.


This has really helped me during the week because it makes cooking way easier and faster, which is great! I can also experiment with different flavours, or just repeat things that are comfortable and yummy! Special mention to rice and sriracha as vegetables best friends… no, we didn’t eat this for a week (but really, it was awesome!).

So for tonight, I wanted to spice things up and find a new used to my recent new love: sriracha! I feel like I have kept this at arms-length for a long time, but now that I have tried it, I really understand the hype around this product.

Two versions: pasta and quinoa. Both delicious!

Two versions: pasta and quinoa. Both delicious!

I also wanted to try to make something similar to Parmesan cheese because it is one of my boyfriend’s favourite cheeses, and he grew up always putting Parmesan cheese on his pastas. So, I wanted to make him something reminiscent of this. Keeping in mind that I don’t really like Parmesan and never had some at home (there might be a link here), I tried my best! All I can say is that it certainly looks like Parmesan a lot (and is really good too; way better than the real stuff if you ask me!).


Anyways, here is what you’ll need:

Pasta sauce:

  • One can of mixed beans (or your own mix, but a can is a lot faster)
  • 4 cups of roasted pumpkin chunks (I roasted mine with a little of salt and olive oil)
  • 1 small bottle of tomato sauce (I used a 400ml one, so a little less than 2 cups)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbs sriracha hot sauce
  • salt to taste

Parmesan cheese:

  • 1/2 cup cashew nuts (I used raw and unsalted)
  • 1/3 cup nutritional yeast
  • 1 tsp salt (or to your taste)

What you need to do:

  1. Cook your (gluten-free) pasta or quinoa according to your taste.
  2. In a non-stick pan set on medium heat, toss your beans and pumpkin. Let them mingle a little, until they are warmed up.
  3. Add the tomato sauce and spices.
  4. Mix well.
  5. That’s it!

For the Parmesan cheese:

  1. Put all the ingredients in your blender or food processor (I used my magic bullet) and blend until you have a yummy slightly yellow powder.


I served this with some chopped arugula, but this is completely optional. If you serve it with quinoa, it might remind you of couscous. The Parmesan cheese adds a savory kick to this dish and makes this dish fun to prepare. My boyfriend enjoyed this and was really surprised to see that the texture was quite similar to the real thing. Yay! 🙂


Let me know if you try this out!


Incredibly filling morning smoothies

For the last few months, we have been making these smoothies every morning, and we love them! I find that this recipe is really filling: I usually drink this around 7:30 and can stay put until 11:30 for lunch. What else can you ask for. So that the nuts and goji berries are easier to blend, we put everything in our precious Magic Bullet cups at night and mix them in the morning before leaving.

Here is what you will need:

– 1/2 cup chopped kale or spinach

– 1/2 cup frozen strawberries/raspberries/mangoes or any other fruit

– 1/2 cup frozen blueberries

– 1 tbs chia seeds

– 1 tbs goji berries

– 1 tbs mulberries

– 3 brazil nuts

– 10 cashew nuts or almonds

– 1 tsp turmeric powder (optional, but it’s great for you, so give it a try!)

– 1 tsp cocoa powder (optional, but adds a nice kick)

– 1 tsp matcha powder (optional, try the cocoa or the matcha powder… I think both would be too much)

– 1 1/2 cup soy or almond milk of your choice


Here is what you need to do:

– Put everything in the cup or blender.

– Put the chia seeds last so that they don’t stick to the bottom.

– Shake- shake- shake!

– Put everything in the fridge and mix up in the morning.


This is really good! We sometimes add buckwheat groats for extra energy. This is a really nice smoothie full of nutrients , antioxidants and energy to cup you running until lunch.

Try it out and tell us what you think!