Pav bhaji is one of Mumbai’s famous street foods. It features two butter toasted buns served alongside a flavorful mash of spiced vegetables. It’s a great dish for picky vegetable eaters since there are no large pieces of vegetables to deal with, and you can modify it to your liking.
vegan
Easy Tomato Soup with Broccoli
Sometimes the most simple ingredients make the best ever meals. I made this tomato soup from end of the season garden bed clean out. It was delicious, nutritious, simple to make, and frugal too. All you need is cherry tomatoes, onion, ginger, broccoli, and seasonings, and a very refreshing soup come together quickly on busy weeknights.
Buckwheat Zucchini Crepes (No dairy, eggs or oil)
This crepe recipe is a little playful because it uses the unusual combination of buckwheat and zucchini but it is really easy to make. Easier than Roti (north Indian flatbread) and French crepe because you don’t have to puff up or swirl the pan. The recipe is gluten, corn, soy, rice, dairy, eggs, and oil free.
Green Pea Parathas /Matar Waale Paronthay
Full of green goodness these green pea parathas (or matar waale paronthay as we Punjabis call them) are easy to make and can be whipped up quickly. You can serve them as a hearty breakfast, pack them in lunchbox or serve them with scrambled eggs and mango chutney for a weekend brunch.
No Sugar Mango Blueberry Chia Pudding
This simple breakfast pudding is a great way to start enjoying the benefits of chia seeds. The seeds plump up overnight, creating a pudding like texture similar to tapioca pudding. It’s filling, delicious and a snap to prepare the night before.
Herbed Zucchini Salad
Salads are very high on my list of light and refreshing foods and I love the ones that give the perfect bite. Just as this herbed zucchini salad I am sharing with you today. It is light, fresh, crisp, filling and simple to make. Perfect for warmer weather and also a lovely change if you’ve been eating a lot of lettuce, cucumber and tomato salads.
Low Carb Strawberry Pistachio Layer Cake
Summer is the season to enjoy raw cakes. Today’s recipe shows you a delightful granola crust cake, layered with creamy pistachio, and fresh strawberry jelly. It not only looks absolutely appealing, and delicious to eat but is super easy to make. This cake is free of refined sugar, eggs, dairy and gluten. It is suitable for vegan, celiac, diabetic, and paleo diets.
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