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How to Make Pumpkin Spice Creamer What do we want? A flavorful, sweet, and luscious creamer that’s perfect for hot or iced coffee. When do we want it?! As soon as humanly possible (please and thank you)! This EASY, dairy-free creamer starts with a base of coconut milk, cashew butter, and water. Using cashew butter rather than whole cashews is the ultimate hack for getting a whipped cream level of creaminess without any soaking, waiting, or vigorous blending....

Sooji is another name of rava so these are also known as “sooji ladoo”. ❤️ You’ll Love This Rava Laddu Recipe Rava laddu recipe requires only 7 ingredients (3 being optional or substituted as per one’s liking). It is a no-fail and beginner-friendly recipe. How? This rava ladoo is made with condensed milk vs traditional method (calls for sugar syrup). You know how tricky the sugar syrup thread consistency is for beginners....

After my first go with beets last month for my fudgy beet cupcakes, I had a couple of extra roasted beets I was hungry to use up in my fridge. I was also making a batch of hummus that week. Clearly the solution was beet hummus. I was a bit afraid of taking my first bite, now knowing it the beet would be too overpowering or altogether gross. But it was stupid delicious....

I’d never made tomato soup before – I know. What the heck? But I fixed that this week. In the midst of some chilly winter weather I had serious a craving for grilled cheese and tomato soup, so I got to work. The recipe is inspired by one I found in the Sprouted Kitchen cookbook, only it’s a vegan version with the addition of roasted red pepper. 10 ingredients and simple seasonings – you likely have everything you need on hand right now....

❤️ You’ll Love This Samosa Chaat Recipe Samosa chaat is a popular North Indian street food that can be enjoyed as a snack or as a shared appetizer in restaurants. Texture: In every bite of this chaat, you’ll get crunchy, crispy and soft textures altogether. It’s medium spicy (but customizable, if you prefer mild or spicy). It has the perfect combination of flavors (salty, spicy, sour, tangy, slightly sweet). Two Types Of Samosa Chaat Recipe...

❤️ You’ll Love This Schezwan Fried Rice Recipe Delicious vegetarian/vegan meal or side dish. Great way to use leftover rice Super spicy and flavored with sesame oil and garlic. Better than restaurant take-outs. Much healthier option. Ready in 20 minutes if you have cooked rice ready. Customize the veggies as per your liking. Add vegetarian protein like tofu, paneer, soy chunks, etc. 🧾 Ingredient Notes Here is the pic of the ingredients required to make this super spicy yet super tasty schezwan fried rice....

This versatile, nutrient-packed side pairs well with Asian-inspired entrées and makes a simple meal with rice + your choice of protein. Let’s make crave-worthy greens! These simple, savory greens begin with sautéing garlic in toasted sesame oil until fragrant. Ginger and red pepper flakes are optional for a spicy, gingery kick! We recommend them. Next, we add chopped Swiss chard leaves. Using just the leaves creates a more tender, crave-worthy result, but you can also include the stems, adding them sooner to ensure they become tender....

Pair with rice and steamed veggies for a simple, 30-minute meal that’s vegan, gluten-free, and naturally sweetened. Let’s make it! Recipe Inspiration This recipe is inspired by Sesame Chicken, which is commonly found in Chinese restaurants in the US and Canada (source). Though likely originally inspired by a dish from China, its exact origin story is unclear. Some suggest it’s an adaptation of General Tso’s, while others say it’s inspired by Sichuan La Zi Ji....

❤️ About This Spinach Raita Recipe Super easy to make: The method is so easy, just cook the spinach and mix with yogurt along with a few spices. Simple, right? Nutritious: As you know that spinach is high in many nutrients. Plus, yogurt is a good source of several vitamins, minerals and of course protein for vegetarians. So this spinach raita is perfectly healthy and full of nutrients. Taste & Flavor: subtle flavor of spinach (no flavor is overpowering) with the taste of basic raita spices....

This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done! How to Make Vegan Gluten-Free Zucchini Bread We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends)....

Flavor is abundant here despite the 10 simple ingredients required. Let us show you how it’s done! Origins of moussaka Moussaka is a popular dish in Greece and beyond. It’s typically made with layers of ground meat, eggplant, and a bechamel sauce. But other variations of the dish with different ingredients also exist and vary by region. The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan....

The consistency of this milkshake is really really thick. It is similar to the one you get in ice cream parlor, coffee shops or restaurants. As per your liking you can add more milk to make it little thinner. But below proportions give the BEST. Variations: – Vanilla ice cream with almonds and pecans – Chocolate ice cream with chocolate chips – Strawberry ice cream with white chocolate chips and few fresh strawberries – Cherry vanilla ice cream with almonds – Fig ice cream with cashews – vanilla ice cream with oreos – Go with your imaginations....

These real-deal burritos are crunchy yet soft, fresh yet creamy, MEGA flavorful, and will bring you right back to your favorite drive-through moments. Just 10 ingredients and 30 minutes stand in your way. Let’s make burritos, friends! These MIGHTY burritos begin with a smoky tofu taco “meat” made by seasoning crumbled tofu with our DIY taco seasoning (or using store-bought taco seasoning for ease!). The result is SO flavorful and protein-packed!...

You will find this veg manchow soup in every Indian-Chinese restaurant menu. There is another similar soup recipe you will find in menu too which I have already shared. It is hot and sour soup. Hubby prefers these two soups over any other smooth, creamy soups. Because he is fan of chunky textured and spicy soups. The consistency of the soup is thin compared to hot and sour soup. This is how I have eaten in many restaurants....

If you haven’t caught on yet, my new favorite phrase is “hubba hubba.” But hey! Can I really help it? Look at the goodness that is these healthy, beet-powered chocolate lava cakes! Valentine’s Day is gonna rock so hard this year, single or not. These lava cakes were initially inspired by a version I tried in Bali last summer. But I have to be honest. The one I tried at a practically 5-star restaurant wasn’t that good!...

When I was working at a coffee shop many years ago, the baker would often make 7-layer bars to sell, and I’ve had it in the back of my mind for a long time to recreate them “healthier” and vegan. Today is that day, friends. Let’s bake! The base for this decadent 10-ingredient dessert is an almond-oat crust naturally sweetened with dates and maple syrup that originated from our Creamy Vegan Lemon Bars!...

The base for this cookie is maple syrup, coconut oil, and cocoa powder, which are cooked down into a thick chocolate sauce. Then it’s time to add the vanilla, peanut butter, oats, and dark chocolate! Dark chocolate not only helps these cookies set and harden, but also adds fudgy flavor and texture. To keep this recipe naturally-sweetened, simply use bittersweet or naturally-sweetened dark chocolate (such as Eating Evolved). Once your cookie dough is formed, scoop into cookies and let cool....

They’re great for after-school snacks, on-the-go breakfasts, and more! Grab your mixing bowl, let’s make muffins! These 1-bowl buckwheat muffins begin with the wet ingredients: a flax egg, mashed banana, coconut sugar, a little oil, and vanilla. Buckwheat can have a strong flavor on its own (and a dense texture), so it’s not always our go-to gluten-free flour. But when paired with another strong flavor like banana? This low glycemic, gluten-free nutrient powerhouse seed is going in our muffins!...

This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which mock the texture of meat, and lentils, which add plenty of plant-based protein. Let us show you how it’s done! Origins of Tacos Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century....

Ready in just 30 minutes, this nourishing meal is our new weeknight go-to and soon to be yours, too. Let’s get cooking! How to Make Chickpea “Taco” Bowls These vegan taco bowls get their name thanks to the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices. They’re smoky + spicy + limey + SO versatile!...