I am a Chartered Accountant and a complete foodie. I turned vegan a year back and as opposed to common belief this did not come in my way of being a foodie at all. I loved cooking earlier too, but I could barely look beyond cheese and paneer when I cooked and even while eating […]
I am a Chartered Accountant and a complete foodie. I turned vegan a year back and as opposed to common belief this did not come in my way of being a foodie at all.
I loved cooking earlier too, but I could barely look beyond cheese and paneer when I cooked and even while eating out. To the point that my family teased me that I can’t make anything that doesn’t have one of these two things.
When I turned vegan, I started reading up about a balanced vegan diet and I understood that a vegan diet is not restrictive but instead we have a plethora of options available on a plant-based diet.
I started off by cooking dishes that were naturally vegan and then my culinary passion took a leap when I started veganizing dishes that traditionally contained dairy products. And I just could not stop.
That’s when I realized that it was imperative to share my journey and recipes with everyone who was already vegan and missed a few dishes and more important to share with people who wanted to transition to a plant-based diet (a diet that aligns with the conscience, is kinder to the animals, earth and our body alike).
It gives me immense joy when nonvegans follow my recipes and enjoy the food cooked by me and find it hard to figure out that it’s vegan! I am left with the hope that the world will change one dish at a time.
I have made cakes, brownies, Punjabi curries, pizzas, pasta, smoothie bowls etc. – healthy and indulgent dishes alike. And I am hoping with the constant love and support coming my way from my followers, I can keep sharing amazing recipes that are healthy, cholesterol-free, cruelty-free and not to forget super yummy. Because us wanting to enjoy food should not cause harm to other innocent living beings.
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