Plant-based cook and influencer Radhi Devlukia-Shetty has released her debut book, which is packed with vegan recipes and Ayurveda-inspired wellness advice.
Bharazi, creamy pigeon peas with ginger and coriander “My mum grew up in Uganda, so many of the dishes she made for us were subtly influenced by the food she had experienced there, including this traditional East African recipe,” says Radhi Devlukia-Shetty. “The combination of pigeon peas, coconut milk, spices and fresh coriander makes for a gorgeously creamy, gingery dish that feels as warming as its sunshine-yellow colour. Just serve it over some basmati rice and feel the love.
Note: You could sauté the vegetables and make this a warm noodle dish instead. Baklava cheesecake According to Radhi Devlukia-Shetty, this recipe makes for an extremely memorable treat. “And it’s so easy: just a flaky filo base topped with a crushed buttery cookie layer, followed by a baklava topping, then finished off with a cheesecake filling.” Total time: 1½ hours, plus soaking and setting time. Serves 8.
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