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In a saucepan, boil sweet purple yam(s) for 20 minutes. Once boiled, let it cool and then peel the skin off. Mash it and keep separately in a bowl.
In a blender, mix together the oats, milk, baking soda, and protein powder. If you would like a moist and runny texture, make sure all the ingredients are completely blended. If you would like a thicker texture, only blend twice.
Pre-heat your air fryer to 365 F for 15 minutes. If you want to use your oven, pre-heat to 345 F.
Next, add your mashed potato to the blender to blend it with the oats mixture. Take 2 soufflé cups and oil them. Pour in the ube and oats mixture, make sure the ube is blended in well and there are no separate chunks. You might have to re-blend them and add more milk if it is too thick or dry. Add the chocolate chips on top.
Once the souffle cups are filled, place them in the air fryer or the oven for 20 minutes.
Carefully pull out the cups and let them cool for 15 minutes. And then voilà! Eat up your beautiful purple breakfast!
The Focaccia recipe I am using: Food Network
On a chilly yet bright Sunday morning in NYC, I headed over to the Grand Bazaar for sampling some stuff for artbyvivarmaa and foodbyvivarmaa.
At the farmer's market, I found some edible flowers being sold. I needed some to sample for one of my upcoming dinner parties but I was also eager to try them in a different way.
Focaccia, in my opinion, is one of the easier breads to make. It's straightforward and tasty no matter what combination of spices you decide to mix it with. For me, I just chose rosemary and salt & although simple, it was delicious. I also use my breadmaker to mix the dough so it takes a lot more time off of my hands and keeps the batter very consistent.
Once done with the dough, it's a lot of olive oil! Make sure when you're transferring the dough here and there, use olive oil on your hands so that the dough doesn't stick.
The next few steps were pretty straightforward and easy. This also was the most fun part - poking the dough to give it texture for any toppings. My work here was easy as I only was putting rosemary, flaky salt, and olive oil. If you're doing focaccia art, this would be the time to put pepper, onions, tomatoes, etc. whatever you need. However, because I was using edible flowers, I could not put them on when the bread went into the oven.
There is something completely heavenly about freshly baked bread right from the oven...I enjoyed a huge piece of the focaccia along with my friend's recipe for oil dip. The purple flowers tasted minty and the yellow one...did not taste like much. Unfortunately, because the market was so busy, I did not get the name of the flowers, so we will have to do with colors! The white ones did not taste like anything either but the orange flowers tasted sweet. It was such an interesting addition to a simple bread recipe.
Hi! My name is Vaishnavi and this is a curation of all things food. I travel a lot and since an early age, much like both my grandmothers, I have enjoyed cooking, baking, exploring dining options, and experimenting with food. In college, I started @foodbyvivarmaa as a creative outlet for all things food related. And since then, friends and family have asked me for recommendations and recipes and I thought why not make a traditional blog? Growing up in India and UAE and now living in NYC I have been privileged to be exposed to a very diverse set of dining experiences. My parents gave us the opportunity to travel all over, which has only further expanded my curiosity to explore more. Although I don't put a label on it, 90% of my diet is vegetarian. In India, cooking and eating food is a community ritual. Most of my favorite memories revolve around having a good meal with those who I love. To continue that tradition, I hope to curate my own community as I travel and continue building my life in different parts of the world & hopefully inspire and give others the same feeling of community brought together by food.