The best news? It’s so easy to make (1 pan, 20 minutes!) and packed with rich, herby tomato flavor. Oh, and it’s infused with garlic and red pepper flakes for a little kick (bland pizza sauce, begone). It’s absolutely perfect for pizza night and stores well in the freezer so you can always have some on hand, ready to use! Let us show you how it’s done! How to Make Pizza Sauce This quick and easy homemade pizza sauce recipe requires just 8 pantry staples: olive oil, garlic, red pepper flakes, crushed tomatoes, dried oregano and basil, salt, and maple syrup....

We’ve shared an incredible Noodle-Free Pad Thai in the past, but sometimes it’s nice to have the filling, noodle-y goodness that comes with a more classic version of the dish. This simple plant-based version of Pad Thai takes just 30-minutes to prepare and delivers a hefty helping of flavor. Let’s do this! Origin of Pad Thai Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish....

❤️ You’ll Love This Recipe Super moist: These eggless red velvet cupcakes are made with oil and it makes soft, tender and moist crumbs. These cupcakes stay soft even after refrigerating. Slight hint of cocoa: This recipe calls for just 2 tablespoons of cocoa powder for 12 cupcakes. So it has a slightly chocolatey flavor. Lightly tangy: This flavor comes from the addition of vinegar. Without eggs: These turned out super soft and fluffy that you won’t even believe that these red velvet cupcakes are made without eggs....

Your next fall baking adventure is just 1 bowl away! Let’s get started! How to Make Gluten-Free Pumpkin Chocolate Chip Cookies These cookies begin with one of the best techniques for a light and fluffy result: creaming the (vegan) butter and (brown) sugar. Next comes the pumpkin purée for a festive orange color and to add moisture for a soft cookie texture. Vanilla, cinnamon, pumpkin pie spice, and salt ensure the batter leaves no element of flavor forgotten, while baking powder helps them rise for soft and fluffy centers....

We would often bake and decorate them together, having plenty of samples along the way. And over the course of the holiday weekend, I would tuck away what felt like dozens of cookies. I know; not great. But since then, my appetite has matured. I can actually feel a sugar rush coming on and recognize it’s unpleasant, which allows me to enjoy desserts in moderation. A vast improvement for this baker....

Because many of you are gluten-free and some grain-free, I decided to tackle a crisp that was completely grain-free! However, if you have a nut allergy, you can easily substitute oats or even coconut. This is a very flexible recipe that also happens to be insanely delicious. This recipe is simple, requiring just 10 ingredients and 1 bowl to prepare. The berries are added directly to a baking dish then topped with maple syrup, arrowroot starch (to help thicken the berry juice), and lemon juice for a bit of brightness and acidity....

This is also known as idada or idra in many part of Gujarat. We call this safed dhokla aka white dhokla. Because on occasion we make yellow colored dhokla where chana dal is used. So the color name used to differentiate both. The term khatta means sour and this khatta flavor is coming from fermented batter. This is my all time favorite snack. My mom makes this very regularly, at least once a week....

Then what? I’ll tell you what. You need a post-workout recovery drink, sister. And today, that’s just what I’ve got. This workout drink is inspired by ZICO’s Chocolate Coconut Water. I know: Chocolate coconut water? Sounds weird. But NO, it’s not. It’s perhaps my best beverage discovery of late. What’s it taste like? Just like the creamy, rich, sweet chocolate milk of your childhood with a slight hint of coconut....

This quick and easy, dairy-free “cream” is a great alternative for those who don’t like the taste of coconut milk or anyone looking for an easy replacement for traditional heavy cream in recipes. It’s neutral in flavor (thanks to a quick soak in boiling water) and incredibly versatile! Let’s make cashew cream! What is Cashew Cream? Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It’s made by soaking then blending raw cashews with water until smooth....

This instant pot Mexican rice as a side dish goes well with tacos (like potato tacos), fajitas, enchiladas (like vegetarian enchilada casserole). ❤️ About This Recipe Is this authentic Mexican rice? NO, it’s not. It’s similar to what you get in Mexican restaurants here in the USA. It’s super easy to make the one-pot recipe. It gets ready quickly as it’s made in Instant pot. This Mexican rice tastes delicious with a good tomato-based flavor....

I am huge fan of chinese noodles especially indo-chinese version. Are you too? I love it that much that I want to enjoy it once a week. And on weekdays I don’t get that much time to cook. You know you have to boil the noodles separately and stir frying the veggies+noodles in pan. So double the task and more dirty pans. so I have been making this veg noodles in Instant pot....

At home, we call it “dudhi chana dal nu shaak” in Gujarati. You will get a medium spicy curry made from bottle gourd, bengal gram, tomatoes, and few spices. ❤️Why I Love This Recipe It is a saatvik dish that means no onion no garlic recipe. Still, it tastes too good. Don’t believe me? Go ahead and read the reviews in the comments. This makes a healthy meal when served with phulka roti....

Enjoy it as an afternoon pick-me-up or make a larger batch for picnics or BBQs. Just 4 ingredients and 15 minutes required. Let‘s make tea! About Jasmine Green Tea Jasmine green tea is tea that’s been scented with blossoms from the (incredibly fragrant) jasmine plant. This plant was introduced to China from India and began being used in green tea around the 5th century. In southern China, jasmine tea is served to welcome guests, and the scent of jasmine is thought to be from the heavens....

What is khichdi? Khichdi is the one-pot dish made from rice and dal. If you literally translate, khichdi word means ‘mixture’ (here mixture of rice & moong dal, sometimes addition of veggies and spices). As per Ayurveda, moong dal khichdi is the traditional cleansing food. The texture of moong dal khichdi: It has porridge-like consistency. Pulao or biryani has each and every rice grain separated from each other. While in dal khichdi, it is overcooked till mushy, really soft and somewhat smooth....

What Is Muthiya? Muthiya is a traditional Indian snack originating from the Gujarati cuisine. It’s essentially a type of dumpling made with a combination of flours, vegetables, and spices. The mixture is shaped into cylindrical logs or small dumplings, which are then steamed or fried (like methi muthia) until cooked. Muthiya can be served as a snack or appetizer, often accompanied by chutneys or sauces for dipping. Or it can be added into shaak (sabzi) like undhiyu, tameta muthia nu shaak....

Any kind of dhokla is my family favorite. On top of that this kind of instant version is my favorite because I am very bad at pre-planning. The traditional dhokla calls for soaking the dal-rice, grinding and fermenting. While this recipe calls for only 20-30 minutes resting time. That is the reason I like instant versions. Another quick dhokla recipe – rava dhokla. Many time I do make quinoa dhokla too....

Let’s bake, yo. When I imagine a dreamy, idyllic morning, it involves a hot drink of some kind, biscotti, and sitting by a window with my journal or a good book. Oh, and obviously stretchy pants and an oversized sweater are involved. That’s a given. A reader requested I make vegan biscotti (hi, Aditi!), and I thought it was such a great idea. In my research, I learned biscotti means “twice baked” in Italian....

These papdis are crispy and little flaky. If you prefer more crispy and not flaky papdi, then reduce the amount of oil used while making the dough. A week ago, I made sev puri chaat recipe. That time I also made this papdi at home and used while making sev puri. It can be used in other chaat recipes too. On the same day, I made baked papdi as well....

Generally, stuffed green peas paratha served as a breakfast. But I usually don’t get that much time in morning. So I usually make it for dinner with raita. Or sometimes as a weekend brunch. Of course, in this peas paratha, the stuffing is made from green peas. Boiled matar are sauteed with onion, ginger and garlic with few spices in little oil. Red chili powder gives slight spicy taste while green peas give their own slight sweetness to it....

I do. I was in college and my mom, sister, and I were all under the same roof. It was the height of “low carb” mania, which I never much subscribed to, but my mom was super into the idea of having pasta-free spaghetti, so we gave it a shot. Much to my surprise, I actually really liked it. The texture of spaghetti squash is tender and the flavor is subtle, lending itself extremely well to pasta sauce and pesto....