Anuradha Sawhney

Anuradha is the author of the book: The Vegan Kitchen: Bollywood Style and was the ex-chief functionary for PETA(India) for years. She runs an exquisite Vegan Bakery - Back To Basics in Pune, India which delivers delicious vegan desserts across the city.

Nuts contain beneficial oils. So if you are craving oily food, then have a handful of almonds or cashews. Roast them in an air fryer without any added oils or even in an oven till they are crispy, then store them in an air tight bottle. Cook dishes uses ground peanuts or even grated coconut. Both of these contain oil and when you cook a dish with them, you will get the feeling that you have cooked using oil. Remember to roast the peanuts before grinding them so as to get the maximum benefit of the oils. So you can make sabudana khichdi without a drop of oil and yet the minute you add the powdered peanuts, it will seem as if you have cooked it in oil. Cut potatoes into wedges, rub some oil in your hand, then toss the wedges with your hands so the oil gets rubbed on them. Add some salt and air fry these. Voila! You will get the feeling you are eating fried wedges when actually they are air fried!

 

The best thing about vegan baking is the amount of variety that can be used in baking. To replace eggs, you can make a flax egg (1 tbsp ground flax plus 3 tbsp water, mix and leave for 15 minutes to become a gel), aquafaba or chickpea brine (3 tbsp of concentrated aquafaba replaces one egg), apple sauce (chop an apple small and pressure cook it with some cinnamon and cloves and a bit of brown sugar, then mash and use in your baking in the ration quarter cup per egg), banana (one large mashed banana replaces one egg) and tofu (quarter cup of blended silken tofu replaces one egg).