My Vegetarian Kitchen Cookbook is Finally Here!

Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the  blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of  what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!

GetMy Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.

With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.

Who is this book for?

Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.

This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.

This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.

This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without  the internet!

What is inside this 77 page book:

  1. 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
  2. 2 Menus
  3. Tips on How to Have a Successful Meal Gathering
  4. A Weekly Meal Plan Template

Go grab yourself a copy and start cooking!

 

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Mango Coconut Crepes

You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I  am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made  purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.

What you will need:

1 C. Flour, sifted

1 C. Mango puree

1 C. Milk

1 Tbsp. Sugar

2 Eggs

2 Tbsp. Margarine, melted

1/2 Tsp. Nutmeg

1/2 Tsp. Vanilla

Oil for frying

 

Observations:

I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.

Method

  1. Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
  2. Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
  3. Use a 1/3 cup to scoop up the batter and pour it in the pan.
  4. Let the crepe fry till the edges turn golden brown.
  5. Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
  6. Remove from fire.
  7. Repeat process till all batter is used up.
  8. Refrigerate the crepes till completely cool. Makes 8-9 crepes.
  9. To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.

Serve immediately.

 

PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.

Banana Leaf Steamed Cinnamon Buns

Happy New Month!

April started well this side with a killer Instagram April Fools prank! A lot of people thought it was real (let me know in the comments below if you fell for it too.) I feel like 2018 is going to be the year where I get to try to fulfill a lot of things on my to-do list. For example these rolls. I have always wondered what would happen if the wildly popular cinnamon rolls were steamed . Well I have the results to show you today!
Firstly, if you have had steamed buns before, just know that they texture will be similar but on a sweeter side. The bread is fully fluffed by the steam and is soft and tender to the touch. I am sure if you do make them, it will not be the last time you do!

What  you will need: 

Dough

3 C. Baking flour

1 C. Whole wheat flour

¼ C +2 Tbsp. Sugar

1 Tsp. Vanilla Extract

1 C. Milk (warm enough for the yeast to rise)

¼ C. Oil

2 Eggs

2 ½ Tsp. Active dry yeast

A pinch of salt

Filling

¼ C. Ground Cinnamon

¼ C. Sugar

Observations:

  1. I used a rice cooker steamer to steam these buns. You can use a regular pan by using the matooke steaming method ( adding enough banana stalks and leaves at the bottom of the pan so that what you are steaming does not touch water.)
  2. For non stick paper (baking paper works really well!), I used banana leaves because I love the flavor they add to the buns

Method

Stir sugar in the milk. Add yeast and set aside for 5 minutes. Sift the flour in a bowl. Add the 2 tablespoons of sugar and salt and mix well.  In a separate bowl, whisk eggs, oil and vanilla extract till it becomes thick. Once the yeast has become frothy, pour the egg-oil mixture in the yeasted milk and stir well.  Pour the mixture in the flour and mix using a fork.  Knead with your hands till dough is formed. Cover the bowl and set aside in a warm place for  60 minutes.

Mix the sugar and cinnamon together and set aside.

Once the 60 minutes are up and the dough has doubled in size, punch it and knead it some more for thirty seconds. Roll out the dough to about ½ an inch in thickness. Generously sprinkle the cinnamon sugar on the dough. Roll the dough into a think bun. Arrange the buns on a banana leaf and set aside and let the rolls rise for another 15-20 minutes.

Heat enough water in the steamer. once the water come to a boil, Add the buns. I had to steam one by one because the steamer is small. Let the bus team for 10-15 minutes or until they are springy to the touch. Makes 8 Large buns.

Serve hot with your beverage of choice.

 

PS: I am giving away a free printable of some of my best Ugandan recipes. Find it in the blog’s side bar.