These meatless, yet hearty roll ups are inspired by our popular veggie lasagna. After reading all the great reviews, we knew we needed to share this easy and fun spin. Make these for a crowd or freeze and bake them one at a time for single serving dinners. How to Make Veggie Lasagna Roll Ups These veggie roll ups are meat-free, light and easy to make. Let me show you how we make them....

Our favorite honey roasted carrots are the perfect balance of sweet and savory! We coat them in a simple mix of honey, olive oil, coriander, salt, and pepper. As they roast, the honey caramelizes, creating an amazing flavor. We drizzle these carrots with our favorite tahini sauce to take them to the next level. This recipe is so good that I often double it—because these carrots disappear fast! How to Make Honey Roasted Carrots These roasted carrots with honey are easy to prepare and taste incredible....

This recipe was inspired by a kale guacamole that started showing up at Whole Foods last summer :). Yes, that’s right, I don’t always make my own guacamole. If I’m heading to someone’s house, sometimes it’s just easier to pick it up on the way. That delicious kale guacamole inspired me to make my own version at home. Not only is it healthy, but also adding in the kale bulks it up a bit without taking away any of the flavor....

I have tasted it in all kinds of places starting from the roadside biryani stalls to the really fancy restaurants. The wonderful thing about this seemingly humble side dish is that it looks very coy and innocent but is bursting with flavours. It’s spicy, sweet, salty, and a tad bitter all at the same time and holds its own with a dish like the mighty biryani. Also check out my baingan ka salan recipe for a different take on the more popular mirchi ka salan recipe....

I know, peaches 2 posts in a row… I usually try to mix it up a bit more, but I just had so many peaches left over after that salad. I had never grilled peaches before so I got tons extra “just in case.” And like always, when I plan for the worst (which is almost never), things work out. So last night we finished off the last of those peaches with these yummy black bean tostadas with peach salsa....

First off, I wanted to say a big THANK YOU for nominating us in this year’s Saveur Blog Awards! I’m so flattered and thrilled that you find our little corner of the internet to be an inspiring place. It’s times like these that I really don’t know what else to say besides thank you, thank you, thank you! If you have a second, it would mean the world to me if you could click here and go vote....

We’re excited to share this vegetable risotto recipe developed with our chef friend, Richard Hattaway. Thanks to Richard’s restaurant trick, making risotto at home is now easier than ever. Instead of the usual continuous cooking, this recipe breaks the process into two stages. You can do most of the cooking up to 4 days ahead, then finish it in just 10 minutes right before serving. Of course, you can still make the recipe all at once if you prefer, but this two-stage method makes risotto much more convenient for busy schedules....

Needless to say, I didn’t grow up eating poha for breakfast, what with it being a Maharashtrian recipe and all. The first time I tried Batata Poha was at a food expo in my hometown when I was around 8. At these food markets, they would set up stalls and sell a variety of things, all homemade. In one of those, they were selling this Batata Poha in small cups for 5 rupees each....

We’re halfway through October and I suppose I’m behind on pumpkin season :). I haven’t made pumpkin bread, I haven’t made pumpkin cookies, in fact, I haven’t even opened a can of pumpkin yet which is blasphemy in the blogosphere. This year, I wanted to think a little outside-the-box for my pumpkin recipes, so I’m going to start with the actual vegetable rather than canned pumpkin (so I guess I’m thinking outside-the-can?...

I’ve baked these blueberry muffins so many times that I could practically make them in my sleep! Even on mornings when I’m still half asleep, they turn out perfectly light and fluffy on the inside, with a sweet, irresistible crackly top. Of all the muffin recipes we’ve created, these are my absolute favorite, followed closely by these fresh strawberry muffins and our sour cream chocolate chip muffins. Key Ingredients Blueberries: Use fresh or frozen blueberries in this recipe....

Happy weekend everyone! For those of you starting to plan your 4th of July celebrations, I’ve rounded up some of my favorite summer veggie recipes. From left to right & top to bottom: Grilled Panzanella / BBQ Portobello Sliders Seared Okra / Stuffed Red Peppers Veggie Ceviche Tacos / Edamame Succotash Also, as many of you know, Google Reader shuts down tomorrow, so don’t forget to import your list of regular reads over to another service....

This was sort of an impromptu appetizer I served at my birthday party* the other night. I had some really nice quality fig jam which made me crave a salty-sweet-treat appetizer to go along with a bottle of prosecco. I’m familiar with the idea of fig and gorgonzola crostini, but since I’m not a fan of gorgonzola (I know, I just lost a few readers), I got stuck on the idea of creamy ricotta instead....

Most of the time when we make mashed potatoes at home, we use butter. That’s delicious, but swapping the butter for olive oil makes the potatoes fluffy and light. Bonus: they are also vegan. Start by roasting a whole head of garlic — it’s easy to do and you can even make it in advance. Roasted garlic can be refrigerated for up to two weeks. To roast garlic, cut a head of garlic in half then drizzle with some olive oil....

A whole pound of mushrooms is the secret to the best, most flavorful stuffing. I’ve always loved stuffing, but this version has quickly become my favorite. It’s so delicious that I’m happy to eat it without my favorite homemade gravy or other dishes. As written, this stuffing is vegan (it’s incredibly delicious that way). Everyone, even the meat-eaters at the table, will love it. The recipe is easy and perfect for making ahead of time, making this perfect for Thanksgiving!...

This is hands down my favorite hot weather snack. Is it hot where you are? It’s about 95 degrees here and I have about a million cucumbers growing in my garden. Sadly, in this heat, the cucumbers are about all I have growing at the moment. But I’ll take my cucumbers and be happy about them. And make salad. This one is generally in my fridge all summer long because it’s just so quick and easy, and it keeps for days....

During my internship days in Bangalore, I’d often buy curd rice with pomegranates in them from Sukh Sagar and similar South Indian restaurants, which were the only ones I could really afford. Those meals were the most comforting during those days I missed home food terribly. To make Bagala Bath: Mix some salt to the curd and mix well. Mix the rice well in this. I don’t like mashing up the rice so I leave it whole....

Hello everyone, Jack here, pinch-hitting for Jeanine. She’s been busy making this very popcorn, so she asked me to write about it. Popcorn this time of year makes me think of something that has become a bit of an American tradition – gigantic multi-gallon tins of flavored popcorn. You know the kind – they’re the size of an oil drum, separated into three sections on the inside with a literal ton of popcorn inside....

Hello, from holiday-break-land! This year, Jack and I had a quiet Christmas weekend at home. Which really means that we stayed in our pj’s until at least noon every day. We finished watching the new season of Fargo and we’re now onto Homeland (don’t tell me what happens!). We’ve made waffles and cocktails and all sorts of other soon-to-be recipes for this here blog. So far January is looking to be delicious, but before we get there here’s a little festive appetizer that would be perfect for a healthier New Years Eve get-together....