Bring some change to your family table with these dishes from Plural, a Vietnamese restaurant in Mumbai Vietnamese Summer Rolls

Prep time: 30 minutes Ingredients 1 red rice paper sheet 20 to 25 edible flowers 5 g baby arugula 2 g fresh basil 2 g mint leaves, torn 2 g coriander leaves 10 g vermicelli noodles, soaked in hot water for 10 minutes and then drained 10 g pickled carrot 10 g roasted bell pepper, julienned 10 g purple cabbage, shredded 20 g sliced avocado 50 ml nuoc cham dressing

For the nuoc cham dressing: 5 g chopped garlic 3 g Thai red chillies, deseeded 10 ml soy sauce 6 g sugar 6 ml vegan fish sauce 10 ml fresh lime juice 2 ml rice wine vinegar 10 ml dark soy sauce

Method 1. To prepare the nuoc cham dressing, combine all the ingredients and whisk well. Store in the refrigerator. 2. Soak a rice paper sheet and place it on a wet cloth. Spread a few edible flowers on the sheet. 3. Arrange the arugula on the sheet, and place the basil, mint and coriander leaves over it. 4. Place the vermicelli noodles, pickled carrot, bell pepper, red cabbage, and avocado over the herbs. 5. Gently roll the sheet tight, making sure everything stays in place. 6. Cut the roll into three or four pieces. Tip: Although you can skip the edible flowers, they bring an aesthetic elegance to the rolls.

Mi Kieu Mach (Buckwheat Stir Fry Noodles)

Cooking time: 7 minutes    Ingredients 65 g buckwheat noodles 3 g almonds 3 g cashew nuts 3 g peanuts Handful of coriander leaves Handful of basil leaves 30 ml oil (divided usage) 30 g firm tofu, cubed 10 g chopped garlic 25 g gailan (baby broccoli) 15 g baby bok choy 20 ml vegan oyster sauce 5 ml soy sauce 2 g salt 20 ml chilli palm sugar dressing 2 g aromat all-purpose seasoning

For the chilli palm sugar dressing: 50 ml lemon juice 10 g chopped onion 10 g chopped garlic 5 g fresh red chilli 50 g palm sugar 10 ml light soya Method 1. To prepare the chilli palm sugar dressing, combine all the ingredients in a bowl, and whisk until the palm sugar dissolves. Refrigerate until needed. 2. Boil the buckwheat noodles in salted water for five to six minutes. Remove from the flame, drain and set aside. 3. Roast the almonds, cashew nuts and peanuts together. Cool and chop them. Set aside. 4. Fry the basil and coriander leaves in a little oil. Remove, drain and set aside. 5. Heat a non-stick pan, add the oil and tofu. Sear the tofu until golden brown. Add the garlic, and sauté until light brown. Now add the gailan and sauté it for one minute. 6. Toss the buckwheat noodles into the pan, stir, and add the bok choy, vegan oyster sauce and soy sauce. Toss the noodles until they are well coated with the sauces and are heated through. Add salt sparingly, because both the oyster and soy sauce are also salty. 7. Heap the noodles on a serving platter, and garnish with the chopped nuts and the fried herbs. 8. Drizzle a little chilled chilli palm sugar dressing on top, and serve. Tip: The fried herbs and roasted nuts add a pleasing texture and crunch.

Ingredients  33 g cocoa powder + extra to dust 134 g coconut sugar 65 g oat flour 50 ml oil 121 ml water 4 g baking soda 85 g peanut flour 2.5 g salt 10 ml vinegar 75 g vegan couverture chocolate 188 ml coconut milk Chopped peanuts, to garnish For the chocolate ganache: 200 g vegan couverture chocolate 200 ml coconut milk Method 1. Preheat the oven to 170° C. 2. Place the cocoa powder, coconut sugar, oat flour, oil, water, baking soda, peanut flour and salt in a mixing bowl. Whisk well together with a hand blender. Gradually add the vinegar to the mixture. Melt the chocolate in the microwave. Add the melted chocolate to the mixture. Add the coconut milk and mix well to a batter. 3. Divide the batter equally between three round cake tins. Bake for 10 minutes at 170° C. Allow the cake layers to cool. 4. To prepare the ganache, heat the coconut milk in the pan. Turn off the flame, add the chocolate and stir until the chocolate has melted. 5. Spread equal portions of the chocolate ganache on each cake base, placing them one on top of the other. 6. Garnish the cake with the chopped peanuts and a dusting of cocoa powder. Tip: This is a vegan and gluten-free recipe, but you can substitute flours and milk as you wish. Images: Plural Also see: Power Your Way With Food

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