Cookilicious Vegan Bites

Based in Orlando, Priya Lakshminarayan is a renowned culinary innovator, award-winning recipe blogger, and published author. Her cookbook, The Essential Vegan Indian Cookbook: 100 Home-Style Classics and Restaurant Favorites, showcases her expertise in transforming traditional Indian dishes into vegan delights. With recipes like Eggplant Lentil Curry, Tofu Saag, and Cauliflower Tikka Masala, Priya makes it easy for home cooks to savor the vibrant flavors of Indian cuisine with plant-based twists.

Priya’s culinary journey began in Mumbai, India, where her upbringing in the country’s food capital inspired her passion for diverse flavors and techniques. Growing up in a multicultural neighborhood and observing her parents and grandmother cook instilled a love for creating and sharing recipes. This foundation was further strengthened by her academic background in Food and Nutrition during her Bachelor’s in Home Science.

Priya launched her food blog, Cookilicious, in 2014 to share her culinary creations with friends and family. Originally named Confessions of a Foodie, the blog evolved to reflect her vibrant globally inspired approach to vegetarian and began cooking. With her husband Kartik as her design partner and taste tester, and her fur baby, Joey, ruling their home, Priya continues to develop recipes that celebrate fresh, seasonal ingredients and international influences.

Her work has earned widespread recognition, including the Best Recipe Blogger award in 2019 by SF Blogger. She has been featured in publications such as Costco Connections, online food portals, podcasts, and on TV shows like Dinner Deeas on Fox 13 and the Daytime TV Show.

Priya’s blog is a treasure trove of easy-to-follow, flavor-packed recipes accompanied by step-by-step photos and clear instructions for cooks of all levels. From simple staples like Aloo Matar and Vegan Ghee to more elaborate creations like Misal Pav or Tofu Makhani Bake, her repertoire caters to every occasion. The recipes are tested multiple times in her kitchen to ensure they’re both foolproof and delicious.

Whether you’re a vegan looking to spice up your meals or a food enthusiast eager to explore Indian cuisine, Priya Lakshminarayan’s Cookilicious is a flavorful journey worth savoring.

Vegan Baklava Rolls

Ingredients

8 oz. phyllo sheets

To make the filling:

4 oz. vegan butter

1 c. sweetened coconut flakes

½ tbsp. sesame seeds

½ tbsp. poppy seeds

⅛ tsp. cardamom powder

⅛ tsp. nutmeg

½ c. mixed nuts chopped, unsalted

1 tsp. saffron

2 tbsp. powdered sugar optional

To make the sugar syrup:

½ c. sugar

½ c. water

1 tsp. lemon juice

⅛ tsp. cardamom powder

Heat a tablespoon of vegan butter in a pan. Fry chopped nuts 30 seconds. Add and fry sesame and poppy seeds for another 30 seconds. Add coconut. Roast 1-2 minutes on medium flame. Keep stirring to ensure even roasting. Avoid burning the coconut. Roasting brings out the nutty flavor. Take pan off flame. Mix in cardamom powder, nutmeg, and saffron. Taste and add powdered sugar to get desired level of sweetness. Let cool.

Chef tip: this filling can be made ahead and stored in the fridge until ready to use.

Baklava Rolls: Thaw as directed. Carefully place 1 phyllo sheet on a dry working board. Brush with butter. Place another sheet on top. Press it lightly and brush with butter. Work with one sheet at a time keeping the other sheets under a damp cloth to prevent from drying out. Keep melted vegan butter available. Generously sprinkle the filling mixture all over. Does not need to be precise. Use a big spoon to sprinkle. Use your hands to spread evenly. Fold both sheets together in half. Place a skewer (slightly longer than the length of phyllo) or a dowel on one end. Using skewer, roll the sheets as tightly and thinly as possible. Remove skewer; set aside. Once it’s rolled up, scrunch both ends of the rolled phyllo, and carefully push towards the center. Place in a 9” x 13” inch greased baking tray or oven-safe casserole. Prepare the remaining rolls in the same way and fit tightly in the baking tray. Cut off the ends on both sides if they don’t fit. Brush each roll with melted butter. Cut with a sharp knife.

Chef tip: put the baklava rolls in the fridge for 10 minutes to get the butter hard and then it will be easier to cut them into smaller pieces. If you ant to make mini baklava rolls, cut them accordingly. Preheat oven to 400 degrees F and bake vegan Baklava Rolls for 20-25 minutes or until lightly golden. While the Baklava is baking in the oven, prepare the sugar syrup. In a pan, add sugar, water, cardamom powder, and lemon juice. Cook uncovered till it is slightly thick and reduced. This could take 8-10 minutes. Keep the flame on medium. Let the syrup cool down a bit. Once you remove the baked baklava from the oven, immediately pour this aromatic sugar syrup straight from the pan evenly over the baklava rolls. It should sizzle. Sprinkle crushed nuts and saffron on top. You can also sprinkle dried rose petals or powdered sugar on top. Let it sit for 1-2 hours on the counter before serving so that the baked pastry can soak up all the syrup. You can also leave it overnight. Store uncovered to keep the baklava rolls crispy. Carefully remove the rolls and serve them warm or cold. Submitted by Priya Lakshminarayan, https://cookilicious.com