These twice baked sweet potatoes are a complete departure from the sweet potatoes I ate growing up. Then, I only had them once a year at Thanksgiving, where they were layered into a casserole loaded with mini marshmallows. For years, I thought I didn’t like sweet potatoes. It turns out, that casserole was just too sweet for me! I actually love sweet potatoes, but not when they’re loaded with brown sugar and marshmallows....
Drumroll, please! This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. Overwhelmingly, people asked for a healthy/vegan broccoli cheese soup. Jack loves cheesy broccoli soup (and most cheesy things, to be honest), so we were both excited to take on the challenge....
In case I haven’t mentioned it before – it’s pretty hot here. I’ve been eating watermelon like crazy because, well, I think it just might be the most refreshing fruit on the planet. I had been thinking of making watermelon margaritas until I had the most refreshing elderflower & vodka watermelon cocktail made by the Tipsy Texan a few weeks ago at the opening of Métier Cook’s Supply (a really cute kitchen supply store, btw – if you’re in Austin, go check it out)....
Happy New Year! Every January, the most common question readers ask me is, “What is a plant-based diet?” “Plant-based” is such a trendy term these days, and if you’ve been reading the blog for a while, you’ve probably seen me use it. But…what exactly does it mean? You asked, I answered! Today, I’m sharing an overview of plant-based eating. This post is not intended to offer dietary, nutrition, or health advice....
This is my gluten free solution to last week’s stuffed shells. You’ll notice it’s also pasta-free but trust me, this “cheesy” cashew filling tastes just as indulgent. This little creation was a total happy accident… while I was shopping, I had filled my cart with everything necessary for the stuffed shells, with one ingredient left to go: the shells. And just my luck, no shells. I figured, I’d go searching for them somewhere else the next day....
Lasagna is a popular meal in our house, but sometimes the layering, baking and waiting is just too much. That’s why we thought up this little gem. It’s still lasagna, it just isn’t baked. How to Quickly Make Free-Form Zucchini Lasagna We’re using zucchini and yellow summer squash in our lasagna recipe below, but you can swap them for other veggies or add some protein — chicken sausage would be excellent....
I generally make pretty standard mint chutney sandwiches or guacamole sandwiches but decided to kick it up a notch and try these Avocado Egg Salad Sandwiches. They were delicious, not to mention so flexible and customisable with pretty much whatever you have in hand. You may also want to check out this Watercress Dal Recipe. Avocado Egg Salad Sandwich | Egg Sandwich Recipe Preparation time: 10 minutes Cooking time: 5 minutes Makes 4 large sandwiches (serves 2) Recipe inspired by: Honey What’s Cooking Ingredients: 3 eggs, hard boiled A small bunch of fresh watercress leaves (or salad spinach) 2-3 stalks of fresh coriander leaves (cilantro) 2-3 stalks of spring onions (or chives or scallions) 1 ripe avocado A few drops of lemon or lime juice 2 tbsp of any salad dressing or mayonnaise 1 tsp of black pepper powder 1/4 tsp of salt (adjust to taste) 8 slices of bread, edges trimmed 2 tsp of mustard (or butter)...
All of the fresh herbs that we have growing on our little deck inspired this recipe for summer rolls. We have a ton of basil and some very fragrant Thai basil, among other plants like Thai chiles, tomatoes, peppers, and even figs. We’re very proud of our little plant escape, and when I say “we” I mean that I’m very proud that Jack has been lovingly watering everything up to twice a day to keep it all going....
Finally, I decided enough is enough and managed two quick photos on the side table before I served them. I should say that my skills of cutting potato into wedges have greatly improved since the first time, purely out of practice. I had plans to make a video of how to get perfect potato wedges but that will have to wait for another time. Meanwhile, make bake these! It’s garlicky potato wedges that are tastier than the fried ones, uses minimum oil, is crunchy on the outside and super soft on the inside, its pure deliciousness!...
So armed with about 15 baby potatoes, I turned to one of those small Tarla Dalal booklets, simply and efficiently called “Potatoes”. There were some really great looking recipes in there but I had to zero in on Banarasi Dum Aloo because that’s what I had all the ingredients for. How to Make Dum Aloo: Wash and dry the baby potatoes. Pierce each potato all around with a fork and deep fry in hot oil, with the skin on, till the potatoes are cooked and golden brown....
Probably the most time-consuming part of this recipe is to peel and grate the beetroot. If you use a food processor, that’ll make it super quick too but otherwise, I recommend peeling and washing the beets and letting them drain a bit before grating. If the beetroots are damp, they can slip and make it a bit harder to grate. A silly yet hopefully useful tip you appreciate from the archives of my infinite wisdom (sorry, bad joke!...
This bean dip recipe is the ultimate party appetizer! It’s creamy, it’s cheesy, and it’s perfect for scooping up with tortilla chips. Just make sure to hit up the snack table right after it comes out of the oven. This bean dip disappears QUICK! And I haven’t told you the best part yet: this bean dip recipe is easy to make. It calls for refried beans (you can use canned or homemade), so instead of blending the dip in a food processor, you can simply stir it together in a bowl....
We love homemade spice blends. We have already shared our recipe for chili powder. It tastes better than what you can buy at the store and is adaptable based on your tastes. This homemade taco seasoning is no different. Use this blend for tacos, burritos, roasted vegetables, and more. Let me show you how to make it. How to Make Taco Seasoning Taco seasoning is simple to make at home....
Black-Eyes Beans Thoran Recipe Ingredients: Black eyed beans – 1 cup Grated coconut – 1/2 cup Shallots / small onions – 1/3 cup, chopped Dried red chillies – 4 Turmeric powder – 1 pinch Urad dal – 1/2 tsp Mustard seeds – 1/4 tsp Curry leaves – a few Oil – 2 tsp (I used coconut oil) Salt – to taste How to Make Black Eyed Beans Thoran Soak the beans overnight or atleast for 5-6 hours....
This easy recipe is practically foolproof. Start with your favorite wedge of brie cheese. Leave it out for a while so it comes to room temperature — cold brie is just not as good. Just before serving, toast some walnuts and make the warm spiced honey. In a small saucepan, combine honey with crushed red pepper flakes and a pinch of salt. Cook until it is warmed through then drizzle over the brie cheese and top with walnuts....
Sometimes I feel like I have a never-ending stream of ideas. One idea leads to the next and a few tangents later they multiply into lists full of recipe possibilities. Other times, I’m completely blank. This is the part where I usually talk about how I was romantically re-inspired after a stroll through the farmers market. But not this time. This weekend, we strolled and we market-ed. Still blank. Then, this idea popped into my head at Chipotle, of all places....
Table of Contents Ingredients in Thoran Tips to Make Thoran Cabbage Thoran Recipe Card Step by Step Images for Cabbage Thoran Ingredients in Thoran Vegetables: thoran can be made with a wide variety of vegetables and cabbage is easily one of the most popular. The vegetables are often finely chopped to make thoran and cabbage is no exception. This is the most time-consuming part of preparing thoran and I find using a food processor or chopper really helps to speed this step along....
