3 FUNDAMENTAL SPICE BLENDS that make Vegan Cooking SIMPLE

Link to full written recipes here: https://thehappypear.ie/recipes/3-easy-spice-mixes/ 😄💚🙌🏼 hope you enjoy

My soul cries…..😭😭.
That butcher of South Asian recipes and spices

Spice mixes look tasty. 
Would love more recipes without coconut milk. I replace it with soya cream or cashew cream. I don't like coconut in savory applications and I don't like clogged arteries from the high cholesterol in coconut milk.

Gotta laugh, love your speedy delivery- but couldn't make head or tail ???of a lovely dish with those fragrant spices" just mixed in with a can of coke and milk!".. hahaha 🤣!!

Great idea for a vid guys 👍👍👍

Wow! I just made it today and it turned out sooo good!! thank you! :))

Thank you for great content in general, but especially this video. I prepared the Tikka one today, and it came out great. I preferred not to use coconut cream because of the fat content, so I used unsweetened almond milk instead. The result was excellent!

Great video! Thanks for the spice advice!!!

Thank you for your quick idea to have already made a mixed spices. 😻😻😻😍😍😍

Yay! Really have been looking for good spice advice! THANK YOU ✌️

To be honest I was hoping from the title you might use whole spices and herbs, toast them in a pan, and grind them for a super fresh blend – traditional style. Any chance for that in the future?

thanks for the video! I've been way better about reducing food waste. I now eat almost every lemon peel/lime peel. I find if you mince them up and throw them in a bowl of hot oats with frozen berries it adds a nice zip. Haven't eaten the orange peels yet though or banana peels. that's next level

THANK YOU! … for NOT scraping your chopping board with the BLADE. Drives me nuts when I see other folks abuse their knives that way (yes, I have a narrow life lol).

Lads, I love your recipes but is there any substitute for coconut milk, I have high cholesterol, thanks

I love your accent, but are you saying grand or ground because what is grand turmeric?

Thanks for this!

Thanks a lot! Looking forward to the book! I've recently discovered that I can use a tablespoon of sunflower seed paste mixed with some water, or even sunflower seeds finely ground mixed with water, and use that in curry instead of coconut milk. I'm not a great fan of too many coconut milk cans…

"Veggies Korma"

1 tbsp oil 1 tin coconut milk

1 red onion 1 tbsp tamari

1 bunch Spring Onions 3 tbsp water

1/2 head Cauliflower 1 cup peas

1 Courgette Salt & chilly flakes

1 bunch coriander Half lime Juice

1 tin cooked beans 2 tbsp Korma mix

1) Chop red onion, cauliflower, courgette, spring onions

& Coriander. Cover peas in hot water to thaw.

2) In a large flat non-stick pan heat 1 tbsp oil on high heat,

add all veggies (except peas), salt & chilly & cook for 2-3m.

3) Mix in Korma spices, reduce heat & stir to coat.

4) Stir in 1 tbsp tamari & 3 tbsp water, cover & cook for 1-2m

or 'til veggies are cooked.

5) Stir in coconut milk & beans, bring to boil

& reduce to simmer for few minutes.

6) Sprinkle some chopped fresh coriander
& serve with wholegrain rice & naan bread.

Wow, amazing mixes and love that simple recipe, thank you! I'm going to send this link to my student daughter who loves to cook from scratch, and check out your book, too; it might make a great gift 🥰

Great idea.