Easy-to-make, delicious and grain free. This fluffed sweet potato with walnuts and honey drizzle is perfect for breakfast! If you’d like to avoid honey, you can use maple syrup.
root vegetable
Lotus Root Kofta Curry
Lotus root kofta curry is a spectacular cozy winter dish in a rich, creamy, spicy onion and tomato gravy. The gravy in my recipe is much lighter than traditional versions, while retaining its creamy consistency and taste. You can serve it either with naan, aromatic rice mix or plain steamed rice.
Roasted Carrot Ginger Soup with Rosemary Biscuits
What could be better on a snowy day than a bowl of soup and hearty buttermilk biscuits? This immune-boosting carrot ginger soup is a simple, and effortless recipe that warms you right to the bone. Its slightly sweet, a little spicy, and with orange juice it takes on a whole new bright flavor. Serve with luxurious rosemary biscuits and you have a meal.
Chole Bhature- The Popular Food Duo
Chole Bhature is the most popular vegetarian food duo loved by people worldwide. It can be eaten in breakfast as well as in lunch. The dish features spicy curried chickpeas (chole), and puffy flour bread (bhaturas). It is also accompanied by a salad of red onion, carrot pickle, ginger batons and green chilies. To eat, the bhatura is ripped off and is used to scoop the chole.
Sweet Potato spread/hummus – dairy free & vegan
The sweet potato spread/hummus came about one evening when I needed to prepare an appetizer to accommodate unexpected guests. As the weather is beginning to change and the march break is quickly approaching, it seems like a great time to share this recipe! Kids and adults will both love this spread over crackers with various vegetable topping.
Creamy Kala Chana Soup
A healthy, creamy and chunky soup that is mild enough to be kid friendly and layered with flavors of cumin and ginger to please adult taste buds.
Rodrigo Style Fish with Braised Carrots and Citrus Cilantro Sauce
Pescado rodrigo, a classic Mexican recipe made with tilapia. The fish is seared until crispy, then flaked and served with a citrus cilantro sauce on a corn tortilla. However, I served over a fluffy bed of quinoa along with braised carrots.
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