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Serves: 4 medium galettes 
Prep time: 1 hour 
Cook time: 25 minutes

#### What you’ll need:

- 2 cups AP Flour + more for rolling
- 1.5 sticks vegan butter ([Miyoko’s](https://www.instacart.com/landing?product_id=18517282&retailer_id=279&region_id=4271382675&mrid=188289522&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_all_ca_sfb_desktop&utm_content=accountid-8145171519_campaignid-10035589159_adgroupid-101118132436_device-c&gclid=EAIaIQobChMInOr4lYTE6QIVCbrtCh1vIQclEAQYAyABEgJ-DPD_BwE) is what I’d recommend. I have no option 2. Nothing beats Miyoko’s 😀 )
- 2 tbsp cornstarch
- 4 tbsp cane or coconut Sugar + more for sprinkling
- Juice from half a lemon
- 1/4 tsp salt
- Fall filling options:
 - (3) sliced pear + masala chai (1/4 tsp each of ground cardamom, ground clove, ground ginger, ground cinnamon) + handful of chopped pecans
 - (3) sliced apple + 1 tsp ground cinnamon + handful of sliced almonds
- Ice cold water

#### What you’ll want to do:

- Preheat your oven to 400F
- Cut up your butter into cubes and refrigerate (it needs to be cold when making the galette crust)
- While the butter chills, make sure you have the following kitchen tools ready: a rolling pin (or wine bottle), large mixing bowl, baking sheet, pastry cutter/fork, measuring cup, measuring spoons
- For the galette crust, bring out your chilled butter
- Mix the butter cubes with the AP flour in a large mixing bowl using a pastry cutter or a fork. The goal is to break up the cubes into tiny balls
- Add 2 tbsp sugar and salt to this and mix.
- Next start adding the ice water slowly. Start with 3 tbsp and mix together with your fingers. Add more until the dough comes together
- Try making the dough into 4 balls at this point. If the dough falls/breaks apart add more water. If it’s too wet add more flour
- Refrigerate the balls by placing in a large bowl (for 15 minutes. You can chill for up to 24 hours but need to bring the dough back to room temperature)
- While waiting for the dough to chill, simply mix together one of the chosen fillings with the spice powders and nuts.
- Then to this filling mix, add lemon juice and cornstarch. Set aside
- Bring the dough out of the fridge and roll each ball on a floured surface into rough circle
- Transfer each circle to the baking sheet
- Arrange your filling in the center of the circle by leaving about 1.5 inches around to fold
- You can use a knife to cut into a more even shape and also to cut the edges and fold into a more aesthetic pattern (pictures below)

![](https://i0.wp.com/shruskitchen.com/wp-content/uploads/2021/11/IMG_7140-20211103-022936-2.jpeg?w=750&ssl=1)
![](https://i1.wp.com/shruskitchen.com/wp-content/uploads/2021/11/IMG_7141-20211103-022936-2.jpg?w=750&ssl=1)

- Brush the edges with melted butter and sprinkle some sugar
- Bake in the oven for 22-25 minutes or until the crust is a light brown
- Cool and serve immediately!

Desserts

Fall Galettes

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Serves: 4 
Prep time: 40 minutes

#### What you’ll need:

- 2 cups grated carrot
- 2 cups coconut milk 
- ½ cup coconut sugar
- 1 tsp cardamom powder
- 2 tbsp coconut oil
- 2 tbsp cashew nuts (or ghee if not vegan)
- 2 tbsps raisins 

#### What you’ll want to do:

- In a medium sized pot, heat up 1 tbsp of coconut oil. Fry the nuts and raisins until slightly brown. Place them aside.
- Add the coconut milk and grated carrot and boil on a low flame.
- Stir this often and continue boiling until the coconut milk completely evaporates. This is the hardest step that requires the most patience!
- Add the remaining coconut oil, coconut sugar and cardamom powder and mix well.
- Keep stirring until all the moisture evaporates.
- Finally, garnish with the nuts and raisins.

**Recipe Musings:** Carrot halwa is one of my favorite Indian sweets, and is perfect for fall/winter weather. It’s nothing but warm and comforting. Making vegan versions of traditional Indian sweets is one of my favorite cooking pursuits because, while challenging, it almost always turns out to be delicious – this carrot halwa is a testament to that 🙂

Vegan Carrot Halwa

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Serves: 4 people 
Prep time: 20 minutes

#### What you’ll need:

- 1 tbsp ghee/coconut oil if vegan
- 1/2 cup sago balls (I got these at my local Indian store)
- 3 cups water
- 1.5 cups coconut milk* (my recipes are dairy-free; however if you consume dairy and you’re going for the traditional taste, you can use regular whole milk here)
- 1/2 cup [coconut palm sugar](https://www.target.com/p/wholesome-organic-coconut-palm-sugar-16oz/-/A-17078458?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9031974&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=EAIaIQobChMIo43nsr774wIVVBx9Ch0T1AanEAQYAyABEgKmq_D_BwE&gclsrc=aw.ds)/regular sugar
- 1/2 tsp cardamom powder
- 1 tbsp cashew nuts (optional)
- 1 tbsp raisins (optional)

#### What you’ll want to do:

- Add the ghee/coconut oil to a pan and fry the cashews and raisins
- Remove once golden brown and place them aside
- Fry the sago in the same pan until they start turning brown
- Top with the water and boil until the sago balls are translucent and soft, indicating that they are cooked
- Add the milk/coconut milk to this (you can add more than recommended if you’d like a different consistency)
- Add the coconut sugar (again, add more if you’d like it to be sweeter)
- Continue boiling for another 10 minutes on medium flame
- Finally, add the cardamom powder and fried nuts
- Serve hot, or after cooling in the fridge for a few hours

**Recipe Musings:** *Sabudhana Payasam* was the default sweet that my mom would make for almost every Indian festival. It’s quick, calls for only a few basic ingredients, and incredibly tasty. This version with coconut milk is undoubtedly different from the traditional taste, but the thicker consistency gives it a very pudding-like texture. It’s definitely a twist on the classic, but I highly recommend.

Indian Food

Coconut Milk Sago Pudding

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Serves: 1 loaf 
Prep time: 10 mins (active), 55 mins (inactive)

Note: This recipe can be adapted to make muffins (around 12) and mini-muffins (around 36). I’ve added some tips if you’d like to do that.

#### What you’ll need:

- 1/2 cup maple syrup
- 1/3 cup [coconut oil](https://www.amazon.com/Dr-Bronners-Virgin-Coconut-Oil/dp/B00CQ7TNDK/ref=sr_1_14?crid=S0QWRCBLX0AA&keywords=coconut%2Boil&qid=1564719183&s=gateway&sprefix=coconut%2Boil%2Caps%2C198&sr=8-14&th=1)
- 1/4 cup [oat milk](https://us.oatly.com/) (any other non-dairy milk works too)
- 2 flax eggs (recipe below)
- 1 cup overripe banana (while baking muffins or mini-muffins I like running the bananas through a food processor just for a few seconds)
- 1 tsp baking soda
- 1 tsp vanilla essence or almond essence (both work great!)
- 1/2 tsp salt
- 3/4 tsp cinnamon powder
- 1/2 – 3/4 cup dark chocolate chunks
- 1 3/4 cup whole wheat pastry flour (use regular whole wheat flour if you’re baking muffins or mini-muffins, but I recently started using whole wheat pastry flour for whole loaves and I love it!)

*For the flax eggs:*

- 2 tbsp ground flax seeds
- 5 tbsp water

#### What you’ll want to do:

- Pre-heat the oven to 325 F and grease a 9×5 inch loaf pan with coconut oil
- Mix the flax seed powder and water and let it sit for 3-4 minutes
- Beat together the maple syrup and melted coconut oil
- Add the flax seed powder and water mixture and beat well
- Mix in the oat milk and mashed bananas
- Add the baking soda, vanilla essence, cinnamon and salt and mix
- Mix in the whole wheat pastry flour until all the ingredients are fully combined
- Finally add in 1/2 cup dark chocolate chunks and pour into the loaf pan
- Sprinkle more cinnamon and add the remaining dark chocolate chunks on top
- Bake for 55 minutes or until you can insert a toothpick in the center and it comes out clean (for muffins, bake for 22 minutes and for mini-muffins, 12 minutes)
- Once it cools, slice it up and enjoy!

**Recipe Musings:** I found[ Cookie and Kate’s](https://cookieandkate.com/) banana bread recipe four years ago and baked it a million times because it never went wrong. It quickly became my most favorite thing to bake – for birthdays, dinners, long flights and hikes. However, the original recipe is not vegan. This recipe is inspired by her genius, with some variations to make the vegan version just as delicious.

Breakfast

Vegan Banana Bread

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Serves: 4-6 people 
Prep time: 5 minutes to the tray (active), 1 hour to the plate (inactive)

#### What you’ll need:

- 1 cup/6 oz 70% [dark chocolate](https://www.worldwidechocolate.com/shop/valrhona/guanaja-70-dark-chocolate-squares/?utm_source=google&utm_medium=cpc&adpos=1o3&scid=scplp1429&sc_intid=1429&gclid=EAIaIQobChMIqPyU9bze4wIV6R-tBh3Q3wmiEAQYAyABEgJ1iPD_BwE), melted
- 1 tbsp melted coconut oil
- 12 almonds, whole or chopped
- 12 walnuts, whole
- 2 tbsp [unsweetened grated coconut](https://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC?th=1)
- 12 mini-muffin liners
- 12 cup mini muffin tin

#### What you’ll want to do:

- Line the muffin tin with the liners
- Mix the coconut oil with the melted dark chocolate and stir to get a thinner consistency
- Pour 3/4 tbsp of the chocolate and oil mixture in each liner
- Add two almonds to six of the liners and 1 walnut to each of the other six
- Top the almond cups with the grated coconut and the walnut cups with more walnut
- Freeze the mini cups for about 30 minutes
- Eat and enjoy!

**Recipe Musings:** I still remember when I was twelve or thirteen and my cousin visiting India from the United States brought back large bags of assorted chocolates. Reese’s peanut butter cups was one of them. I was so addicted that I ate around fifty (no exaggerations here) and gave myself a stomach ache. I still love Reese’s, so I decided to make a variation that is healthier and vegan.

Dark Chocolate Coco-nut Cups

Recipes