Instant Pot Rice Pudding with Caramelised Pineapple

Creamy spiced rice pudding made with coconut milk and raisins, topped with caramelised pineapple, toasted nuts and black sesame seeds - not too sweet, making it great for both breakfast, as a porridge alternative, or as a dessert. With warming spices like cinnamon, nutmeg and cardamom, this is a deliciously warming dish to help you transition from summer to autumn. I topped mine with pineapple, but you could also caramelise banana, apples, pears, or any stone fruit. 

If you haven't had rice pudding, or didn't really enjoy it growing up, you've got to give this recipe a go. This is far from a typical rice pudding that you might have had in the UK; infused with warming spices and coconut milk for a super creamy and flavourful rice pudding served warm and topped with juicy caramelised pineapple for contrast and brightness. It's so incredibly delicious and bound to be your new favourite.

Instant Pot Persian Style Rice

Fluffy basmati rice, aromatic and lightly spiced, with a pinch of saffron and assorted with julienned carrots and courgettes, button mushrooms, dried fruit and crunchy pinenuts. It's got a fantastic base umami flavour from the mushrooms and saffron, with pops of acidic sweetness from the dried fruit that just bring the dish together. The fresh parsley and pomegranate to garnish perfectly brighten and round off the dish.

The inspiration for this rice came from a dish I ate in Chania, Crete in a restaurant called Tamam. It had a mix of authentic Greek and Middle Eastern dishes on the menu and their Iranian rice dish was incredibly delicious and so memorable. My recreation of this dish is cooked in the instant pot, for perfectly fluffy saffron rice.

Vegan in Chania, Crete | Greece

I recently visited Chania in Crete, Crete is the largest Greek island and is one of about 200 that are inhabited. This holiday was a solo trip and it was one of the best holidays of my life; from incredible food and wine, beautiful beaches, mountains, sunsets, fascinating history, incredible architecture and some fantastic people I met along the way, this trip will be truly unforgettable.

The incredible thing about Cretian, or even Greek food is how vegan-friendly it is. So many of the dishes are accidentally vegan or can easily be adapted and it's centered around locally grown and seasonal ingredients and plenty of fresh herbs and olive oil. So in this blog, I'm going to share with you the food I ate in Chania, some dishes that you can try if you visit, and a few restaurant recommendations, as well as my tips for finding the best restaurants and some fun things to do in Chania! I hope you get comfy and enjoy the read, but I've also included a quick guide below with all the highlights. 

Pickled Ginger & Wasabi Tofu Salad

I absolutely love the flavours of wasabi and ginger, they pair so well together in sushi, so why not translate those flavours into a salad? Crisp leafy greens, pan-fried sesame soy tofu, creamy avocado, edamame, ribbons of cucumber and a creamy pickled ginger and wasabi dressing, topped with homemade furikake - a seaweed and sesame sprinkle. 

This salad is so satisfying and full of nutritious ingredients whilst also feeling indulgent - it's fresh, tangy and has a spicy kick from the wasabi. The homemade furikake adds a little umami kick to the salad - I made mine with white and black sesame seeds lightly blended with nori seaweed, a pinch of salt and sugar and chili flakes. You can use the remaining furikake to top other salads, bowls and even as a topping for some fries or popcorn.

Black Chickpea & Potato Chaat

Black Chickpea and potato chaat, aka aloo kala chana chaat - an Indian-inspired snack or salad made with black chickpeas and potatoes tossed in chaat masala and tamarind chutney, with red onion, tomato, vegan yogurt, homemade green chutney and thin sev (crispy noodles).

Chaat in Hindi translates to 'to taste' and is an umbrella term for savoury snacks like this one. There are many different types, typically served at street food vendors in India, Pakistan, Nepal and Bangladesh. This dish is packed full of flavour and texture, it's sweet, salty, tangy and a little spicy and has a great balance of soft, crispy and crunchy textures. It's an absolute delight to both make and eat!