This 5-ingredient recipe starts with soaked cashews. Cashews create the perfect creamy, thick base that’s neutral in flavor. Once soaked and blended, add your probiotics to get the culturing process started. This sour cream does best with a 48-hour rest/culturing time. The longer it rests at room temperature, the thicker and tangier it will become (just like our 2-Ingredient Coconut Yogurt!). All that’s left to do is add in your lemon, salt, and apple cider vinegar for flavor and even more tanginess....

For some of you, making beans from scratch may seem like old hat. But for those of us less experienced (hand raised) in the art of buying bulk beans to cook yourself, this recipe is good news. After a little trial and error, research, and testing, we came to realize that if you want black beans that are flavorful, perfectly tender, and not mushy, they actually turn out tastier, less mushy, and deeper in color when you skip soaking before cooking....

This 1-pot wonder is the perfect pairing for grilled cheese sandwiches, vegan BLTs, grilled romaine salads, and beyond. Let us show you how it’s done! How to Make Tomato Soup The elements of a classic tomato soup are simple: sautéed onions, garlic, and dried basil bring depth of flavor, while whole peeled San Marzano tomatoes (a super sweet and balanced variety!) bring all tomato lovers’ dreams to life. Coconut milk is the dairy-free secret for bringing everything together and adding rich creaminess....

Just 4 ingredients and simple methods (no ice cream maker) required. It’s sorbet time! This no-churn sorbet relies on one of our go-to kitchen sidekicks, the food processor, instead of using an ice cream maker. To the food processor, we add chopped frozen apricots along with coconut cream for dairy-free richness, agave nectar for a neutral-flavored sweetener that lets the apricot shine, and lemon zest for brightness. Turn on the food processor, and once your sorbet is smooth and creamy, it’s ready to enjoy!...

Just 1 pan and 1 ingredient required. Let us show you how it’s done! First, let’s talk about the science of caramelized onions. The process of cooking the onions for a long time breaks down and releases the natural sugars from the onion. This causes browning and increases their sweetness. Oil is usually added to jumpstart the browning process, but we found it’s not essential (which is great for those of you looking to reduce or omit oil from your cooking!...

Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout. Let us show you how it’s done! What is Panang Curry Paste? Panang curry paste is the key flavor ingredient in the wonderful, savory-sweet Thai panang curry. Common ingredients used to make it include dried chili peppers, galangal, lemongrass, makrut lime zest, cilantro root and seeds, garlic, shallot, shrimp paste, salt, and peanuts....

What is Raita? Raita is South Asian-style whisked yogurt often made with spices and vegetables such as cucumbers, onion. It is versatile and serves as perfect accompaniment to many South Asian dishes such as biryani, pulao, and vegetarian curries (especially dry ones like this Mixed Vegetable Curry). Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Raita harmoniously balances a meal: yogurt for cool and creamy acidity, vegetables for crunch and texture, and herbs for vibrance and freshness....

It’s such a healthy, easy, and versatile dish that pairs perfectly with all things Mediterranean and Middle Eastern. Without further ado, my take on tabbouleh salad! Origins of Tabbouleh It’s thought that tabbouleh originated in the mountains of Lebanon and Syria as far back as the Middle Ages. This parsley-based dish is popular throughout many regions of the Middle East and is called kisir in Turkish and eetch in Armenian....

❤️ You’ll Love This Gujarati Kadhi Recipe Simple recipe, simple ingredients, and lots of flavors! Gujarati kadhi has a combination of a sweet and sour taste. It’s comfort food when served a bowl of warm kadhi mixed with rice. Adding any legume dish on the side is like a cherry on the cake. Kadhis are usually made during the summer as yogurt is very cooling to the body. But I make this kadhi recipe once a week no matter it’s summer or not....

It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — and can be used in place of store-bought vegetable broth in cooking. And it comes together in 1 pot in about 1 hour. We also include a recipe for a quick and easy miso tonic for maximum flavor and minerals. Plus, it’s ideal for making ahead and freezing so it’s ready whenever you need it!...

I am always in love with fried idli, since my mom makes it almost all the time, if we have leftover idlis. It gives perfect crispness. But sure that it absorbs too much oil. Recently I tried them in the oven and I am very happy with the results. Even baked idli fry is also crispy without drying out or without becoming chewy. Both stays crispy even after cooling down and storing them for few hours....

This strawberry chia jam is a perfectly healthy alternative to store-bought jam. ❤️ About This Strawberry Chia Jam Recipe Taste: This strawberry chia jam is perfectly sweet, tangy and bursting with strawberry flavor. Texture: It has perfect spreadable consistency and is thickened beautifully (without pectin or cornstarch), thanks to chia seeds. Super quick to make: Because this is instant pot strawberry jam, you need just 15 minutes of active time vs a traditional recipe that calls for lots of standing over a stove....

Phool makhana are called fox nuts in english. It is also known as lotus seeds. These seeds are extremely healthy, light and digestible. I have not been grew up eating this phool makhana. But during the blogging journey, I came to know that phool makhana can be eaten during the fast or vrat. Many people consume it during navratri vrat. During the fasting days, many times we eat many fried stuff like farali batata vada, sabudana vada, rajgira puri and so on....

I have mentioned few tips below to achieve this perfect texture. So don’t forget to read that. Kachori is also called matar ki kachauri or kachaudi. Addition of amchur gives nice tangy taste in contrast to sweet flavor of the green peas. You can replace it with lemon juice as well. To make this Jain recipe, please skip the ginger. Step By Step Photo Instructions: Boil the green peas in pressure cooker....

It makes a healthy, comforting, everyday style meal when served with plain rice or roti with a side of salad, papad and pickle. ❤️ You’ll Love This Methi Dal Recipe Taste & Flavor: A slight, unique bitterness from fresh methi leaves is actually pleasing to the palate when combined with lentils. Medium spicy (adjustable spice level) Lentils flavor is at its peak as no spice powders (except turmeric and chili powder) are used....

OK, then we can move onto how DELICIOUS this granola is! Perfectly crisp peanut buttery oats sprinkled with dairy-free chocolate chips. It’s like Christmas in the mouth. This granola is my simplest yet! Mama so proud. Just 6 ingredients and about 30 minutes required. And you likely already have all the ingredients you need on hand! Those are the best kind of recipes, no? The process is simple: Stir oats and sugarWarm peanut butter, olive oil and maple syrup (or sweetener of choice)Pour on oats and tossBake until golden brownCool and add chocolate chips!...

❤️ About This Pindi Chole Recipe This dish pindi chana (chole) is named after the town where it is originated, Rawalpindi, Punjab (a region of Pakistan now, used to be a part of India before India-Pakistan partition). So this dish is not only popular in Pakistan, but also in the Northern part of India. You may find street vendors selling it or on the menu of some dhabas. Some street vendors add paneer or boiled, cubed potatoes in their pindi chole to give it some variation....

What Is Batata Poha? Poha recipe as a breakfast is popular in many states of India and every region has its own version of making it. E.g. In Maharastra, they add onion and make kanda poha. Some add boiled green peas to their poha recipe. In the Southern part of India, they make poha upma. The version I am sharing here is the Gujarati style of batata poha recipe (aka bataka pauwa)....

Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done! This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors. The creamy base is your choice of either peanut or cashew butter. Lime juice is added for tanginess, garlic for zing, and red pepper flake for heat....

We trialed a raw version (hoping the raw would work for an easy, heat-free option), but it didn’t quite compare to the smoky depth of flavor we achieved with the roasted version. It’s well worth the little bit of extra effort! Just 7 ingredients and 30 minutes required from start to finish for the perfect summer sauce. Let us show you how it’s done! What is Salsa Verde? Salsa verde means “green sauce” in Spanish....