I MEAN – Who would have thought that I can have sea urchins 😛 Got super creative over the Thanksgiving holidays and made this vegan White Sea Urchins. I mean they scream winter vacation on a Caribbean island to me (yes coz Google says that they are found in the Caribbean.) Step by step recipe in the reel video – TRY NOW and thank me later 🥳👊👍  That tofu, almond flour, rice flour, sesame oil, salt, pepper, soy sauce , minced onions/ginger/garlic, sugar and extra chillies if needed. Make meatballs sized balls and roll them in soaked uncooked rice (I soaked the rice overnight). Exact ingredients and method below. I also make a step by step reel video – linked here.

INGREDIENTS: makes about 15-18 and serves 6-8 people

  • 1lb firm tofu, remove water and set it aside
  • 1/3 cup minced onions
  • 2 tbsps minced ginger & garlic – combo (or 1 tbsp each if you have separate)
  • 3 tbsps spring onions or scallions
  • 1 tbsp sugar
  • 1/8 cup soy sauce
  • 4 tbsps sesame oil
  • 1 tbsp black pepper (use white pepper if you have it – I didn’t at that time)
  • 1 cup blanched almond flour
  • 1/3 cup rice flour
  • salt to taste
  • Additional seasoning optional (I didn’t add a ny as I wanted to keep the urchins white)
  • 1/2 cup rice washed & soaked in water overnight or for at least 4-5 hours
  • Scallions & Sesame seeds to garnish (optional)

METHOD: ( step by step reel video – linked here.)

  • Drain water from soaked rice and keep it aside
  • Combine all the ingredients – tofu, onions, ginger, garlic, soy sauce, sugar, almond flour, rice flour, scallions, 2 tbsps sesame oil, pepper, and salt. Mash and combine well.
  • Form balls and roll them in the soaked rice – making sure rice sticks to the tofu balls. Repeat for all balls.
  • Preheat the idli maker (I didn’t have bamboo steamer – if you do – you’ll steam like dumplings or bas buns)
    • Put some water and let the water boil. In the mean time, Use remaining 2 tbsps to grease individual section of idli maker.
    • Put the plates in the idli maker and steam for 15 minutes on medium flame and then turn off the flame and let it sit for 10-12 minutes without opening the lid.
  • Serve warm and garnish with sesame seeds and more scallions and some Teriyaki (or any other) sauce on the side.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



After all the Diwali grub & hogging throughout last week 😵‍💫 today I am detoxing with this soup 🥣 loaded with veggies and coconut milk adds such a delicate flavor to this. I love to have this with garlic bread or some rice noodles 🧡 Plus to keep myself accountable with the detox – I created Post-Festival Binge Detox support group – linked here.


Green Paste –

  • Lots of coriander/cilantro stalks
  • 1 inch piece of ginger
  • 2-3 cloves of garlic
  • 1 inch lemon grass stem
  • 3-4 Thai green chillies
  • Water to blend

Vegetables –

  • Lots of chopped onions, colorful bellpeppers, white button mushrooms, and carrots

Additional Ingredients –

  • 1/4 cup peanuts, dry roast them
  • Julienned onions, either fried or oven roasted
  • 2 tbsps Thai Red Curry Paste
  • 2 tbsps coconut oil
  • 1/4 tsp turmeric
  • 1 tbsp curry leaves powder (optional)
  • 1/2 can coconut cream
  • 1 can coconut milk
  • Salt to taste


  • In a deep pan, add coconut oil and all the chopped veggies. Sauté all the veggies until fragrant and onions are translucent on medium heat.
  • Add the lemon grass green paste blend, red curry paste, turmeric, curry leaves powder,
  • Add coconut milk & cream. Cover the lid and let the soup simmer.
  • Lastly add some salt to taste.
  • Enjoy while hot and serve with warm garlic bread or any noodles.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!