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|By :Archana Mundhe|
|Diet||Celiac, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Almond Milk, Carrot, Raisins|
|Prep Time||10 minutes|
|Cook Time||20 minutes|
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
I shredded 10 cups of organic carrots so that took a bit of time but it was worth it! This dish turned out delicious and it works for my family as we are all on a plant-based diet.
Amazing – I left out the saffron as I could not find any. Still was delicious
Yummy! I served it with chopped up almonds, fresh ground Cardamom and coconut cream with a little bit of white sugar cooked into it. It was delish!
I love this recipe! I really appreciate that it is vegan. I want to eat it with every meal. I have made it a couple times. I sweetened it with coconut sugar. I like crunch, so I added 1/2 cup of the silvered almonds. This past time I threw in some crumbled tofu to add some protien to it.