We love vegan pancakes, vegan sourdough pancakes and vegan sheet pan pancakes for a yummy weekend breakfast. But of late we have been cheating on them with these amazing and guilt-free vegan oatmeal pancakes. Oats are an incredibly healthy food to include in any diet. They are heart-healthy, loaded with fiber and they cook up quickly. You will use rolled oats in this recipe, not steel cut oats or quick-cooking oats, and that’s all the grain you need....
It’s nearly time for Jay to go back to school and I have been trying to come up with fun and healthy meal ideas for my teen; meals I know won’t go from the lunch box into the cafeteria trash bin. With these Vegan Puff Pastry Cups with Marinara Meatballs, which are as easy and quick to put together as they are delicious to eat, I have a certain winner....
When you have very little time to make dinner, make these yummy maple-glazed vegan soba noodles. They take under 30 minutes from stove to table with some clever but easy multitasking, and they will put a smile on every face at the dinner table. There is so much flavor in each bite of these noodles, and so much texture. Every strand of the noodles is coated with a yummy sauce made of maple syrup, sriracha sauce and rice vinegar....
For the last two weeks or so, my family has eaten more popovers than they probably ever wished for, so I could share with you these perfect vegan sourdough popovers. These are everything popovers should be: they are fluffy inside with that characteristic large air pocket, and they have the perfectly crispy crust that crackles and flakes under your teeth. But to get here, without milk, butter and eggs, has been an exercise in patience, motivation, and ignoring an 11-year-old going, “What, popovers!...
You might also like these recipes for vegan kati roll and vegan curried coconut tofu wraps. If you don’t know what on earth a Frankie is, you’re in for a treat. In the days before burgers and pizzas descended on Bombay’s food landscape, the Frankie – a delicious, flaky wrap stuffed with veggies or meat – was the fast food of choice for many. It was served on the streets and in restaurants that showcased food with a western flair, although it really is a uniquely Indian – and even more uniquely Bombay – wrap....
You might also like these recipes for spicy urad dal, moong dal and yellow dal. A dal is the anchor of nearly every Indian meal, providing valuable protein and other essential nutrients to a mostly vegetarian palate. That’s why there are so many dal recipes across India’s many regional cuisines, like Bengali cholar dal, Punjabi dhaba dal, Tamilian sambar and Maharashtrian dalitoy. This easy whole masoor dal is one I also make often....
on Oct 10, 2016, Updated Aug 28, 2023 We are big lasagna lovers, but let’s be honest, most of us don’t really have the time to prep a lasagna casserole on weekdays. Weeknight dinners are all about quick recipes that require minimal prep, but still pack in a tonne of nutrition. Enter this 30 minute vegetarian skillet lasagna. It’s a quick and simple take on the traditional pasta dish, and my favourite way to make lasagna now....
on Jan 12, 2018, Updated Sep 07, 2023 Come January and my eggs and toast turn into oatmeal for breakfast. Because there is nothing like warm, creamy oats to make you feel like you can take on the world! I’ve never been a big fan of eating a sweet breakfast and so I usually end up making savory oatmeal for breakfast. And over the years, I’ve come up with many variations so that breakfast is never boring....
on May 27, 2024 Coming up with new and interesting kid-friendly snacks can be such a challenge. And if your kids are picky eaters like mine, or hate eating the same snack two days in a row, things can get even more challenging. But don’t let that stress you out because I am here to help! I have curated a list of over 60 recipes that are delicious, easy, and 100% kiddie-approved!...
on Nov 14, 2017, Updated Sep 26, 2019 The one thing that turning 30 does to your body is that your metabolism suddenly takes a nose dive. All that junk food that just disappeared to unknown corners when you were in college, makes a comeback and starts showing up in all the wrong places. Hello jiggly arms and sluggish afternoons. Staying fit becomes more difficult and even thinking about health and fitness takes a backseat....
on Dec 24, 2022 Something about the holiday season makes me CRAVE freshly baked pies, but it can be a big task to make them. Enter: pie, but snackable finger-food style. That’s exactly what these Apple Pie Chips are – easy to make & serve, but with that rustic pie taste that we all love. I like to serve them with a drizzle of salted caramael sauce and a side of vanilla ice cream to dunk into (you know the kids are gonna LOVE this one!...
on Jan 19, 2022 I’m a big fan of seasonal recipes because there is just something that the freshness of the ingredients adds to the dish! I started seeing those fresh bundles of saag leaves at the market and couldn’t resist cooking up some warming and authentic Saag Paneer. I know saag often gets a bad rep for being the bitter green, given its distinctive taste. But when cooked with some mixed greens and combined with some fresh cream, the taste is just out of this world....
This is Mexican comfort food. Eat it straight up. With beans. Make tacos. Roll it in flour tortillas and nap with tomatillo salsa. The ultimate wet burrito. No rules. Just good. Any way you go. There’s nothing here not to love. I have a thing for braised dishes. A thing for Mexican cooking. And I have a thing for pork. Chili verde is a holy trinity for me. It isn’t fancy....
on May 02, 2023 Ever since I made my first batch of chilli oil last year, I always make sure to have a bottle in my fridge at all times. It’s the perfect way to make a boring dish instantly more fun. From noodles and stir frys to eggs, toasts, pasta, you can add this quick chilli oil to just about anything! And the best part is that it’s really simple to make chilli oil at home....
If you’ve been to an Indian restaurant, you’ve very likely eaten a coconut chutney, and fallen in love with it. This is the chutney served – along with sambar, a south Indian dal – as a side to dosas that spill across the plate, or moon-like idlis, or fluffy upma. You tear off a bit of the crispy dosa, dunk it into the chutney, and you’re in heaven. It would be fair to say that there are as many types of coconut chutney as there are cooks, because no two individuals really make it the same way, and there can be so many permutations of the same handful of ingredients....
While a traditional chickpea hummus is divine, it is delicious fun to experiment with all kinds of additions and beans, like this eggplant hummus and this black bean hummus. This edamame hummus is as amazing, perhaps even more. Not only does it satisfy all of my snack cravings, but I can’t think of another food that is as nourishing to my body. Bonus, how pretty is it? Why you’ll love this edamame hummus Creamy and tasty....
Here’s a creamy, delicious, almost incredibly exquisite curry made with an ingredient that may not be familiar to some of you: lotus seeds, or phool makhana. Lotus seeds are a wonderful treat and you can buy them at any Indian grocery store here in the United States. When I started to cook with them, I discovered they make a wonderful meat substitute. The seeds, dalmatian-like with a creamy color mottled with black specks, are puffy and light....
on Feb 21, 2017, Updated Jul 04, 2024 I’m not kidding when I say that this recipe has been sitting in my head and on my computer for four months now. But it’s one of those things that is so damn hard to photograph. And my food blogger-ness does not allow me to share a recipe when I’m not 100% okay with the pictures. I’ve shot this a total of five times which means it’s been made way more times at home....
on Nov 16, 2020, Updated Jul 03, 2024 Imagine crunchy tofu and broccoli tossed in a five ingredient sauce that is sweet and spicy. The sauce just glazes over the tofu and broccoli, so that every bite is bursting with flavor. Throw in some noodles and you’ve got the dinner of my dreams. Tofu can be really tricky to cook with. Because you have so many varieties available – silken tofu, soft tofu, hard tofu etc etc....
Indian cooking can seem daunting at first. The list of ingredients is long. The steps are complicated. And it can take forever to make. The results are worth it though. You can’t that magical Indian taste out of a jar. You can get something semi-decent. I’m not saying it’s terrible. But it’s not the same as scratch cooking. It’s the same as anything. That loving prepared lasagna vs. what you buy from the freezer aisle....
