But (big but) things have changed recently! That’s good news, guys! I finally found a way to enjoy it to the point that I have to stop myself from eating too much of it (the true sign of a food you enjoy). I’ve tried steaming tempeh before and I’ve tried mixing it into things, but I was never quite happy with the texture or flavor. Then I asked my pal Laura for some tips and she revealed that her go-to method was sautéing....
Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese. For fresh produce, we chose asparagus, sweet potato, leeks, and dill. But it’s a versatile recipe that can be adapted with whatever produce you have on hand. What is a Frittata? A frittata is an egg-based dish similar to a quiche, but without the crust. It can be filled with vegetables, meats, and/or cheeses....
OK, fine. We eat it in stretchy pants while watching Netflix and Hulu. Are you happy? Our Thai food rotation has been a mix of Mango Curry, Spring Rolls, and Pad Thai. And our current obsession? Papaya Salad. Because green papaya can be quite difficult to find, I’ve recently been making an inspired version that relies on carrot and kale instead. I think you know where this is going. This recipe is simple, requiring just 30 minutes to prepare....
History and Origins Butter Chicken is not a dish our grandmothers made. In fact, it didn’t exist until the 1950’s, when Kundan Lal Gujral first created it at Moti Mahal restaurant in Delhi. (Others have claimed Butter Chicken’s invention, but I found Moti Mahal’s to be the most plausible.) Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! History And Origins Recipe Testing + Butter Chicken Truths Butter Chicken vs Chicken Tikka Masala...
These bars have a super lemony, perfectly set curd resting on an irresistibly buttery shortbread crust. They’re kind of EPIC. Let’s get zesting! How to Make Vegan Gluten-Free Lemon Bars We’ve done lemon bars before, but in a naturally sweetened, creamy filling kind of way. This time is different. This NEW version is also vegan + gluten-free, but it’s simultaneously CLASSIC enough to fool lemon bar connoisseurs. It begins with a shortbread-style crust made by beating together cane sugar and vegan butter, which adds a bit of lift and fluffiness to the dough....
It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad! The best part? Just 30(ish) minutes required for this incredibly hearty plant-based entrée or side....
This 5-ingredient lassi smoothie combines frozen ripe mango, creamy coconut milk, tangy coconut yogurt, lime juice, and optional honey (or maple syrup) to sweeten. I also share which mangoes are best for lassis (in my experience), and how to pick, ripen, and slice mangoes! What Is a Mango Lassi? A mango lassi is a creamy mango and yogurt-based beverage originating in northwest India. Traditionally, it’s served on its own as a refreshing drink on hot days....
Although I’m not 100% vegan, I do eat a mostly animal-free diet and I’d like to continue finding ways to fuel and satisfy my body on a plant-based diet. I grew up loving eggs and ate them most mornings into adulthood. Unfortunately, a couple of months ago, John and I got a nasty case of food poisoning that left me with zero appetite for eggs. As in: none-point-none. Now that we’re fully recovered and our appetites have mostly normalized, eggs have started to sound good again....
Origin of Palak Paneer Palak paneer is an Indian curry made with spinach, onion, tomato, spices, and paneer (which is a type of Indian cheese). A similar dish called saag paneer is made with other leafy greens (such as mustard greens) and both originated in the Punjab region of Northern India. Our inspired take has similar flavors and ingredients, but swaps the cheese for tofu to keep it plant-based. You can find a more traditional version of palak paneer here....
Say hello to my vegan-ized version of potato salad. Creamy, savory, and hearty, it requires just 10 ingredients. What’s not to love? This potato salad is made with red potatoes – my favorite – for the ultimate potato salad texture. (Yellow potatoes tend to get too soft + I love the red skin for a pop of color.) Fresh, chopped vegetables – I went with bell pepper, celery, and onion – add plenty of crunch and plant-based fiber....
Turmeric Tea This Turmeric Tea recipe has everything you need and nothing you don’t. This recipe: Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Requires no peeling or grating of the turmeric and ginger. You’re just thinly slicing to extract their flavor with minimal work. Is balanced in taste. No weak flavors, but not overpowering or unpalatable. Is optimized for absorption with a touch of black pepper....
Are you dressing up? Are you going to parties? Are you eating all the candy? Might I suggest a savory dip to offset all the sweetness that’s sure to ensue? I present butternut squash hummus! It’s like fall on a pita chip. Who wouldn’t want that? This dip comes together in about 30 minutes with 10 basic ingredients. It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon....
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes! When contemplating the flavors for this fall-themed Buddha bowl concept, I couldn’t shake the idea of grains topped with roasted butternut squash and Brussels sprouts with tahini sauce. I mean, how could you go wrong with that combo? The first attempt was a good start but lacked cohesiveness and memorable flavor. However, that all changed when I swapped plain roasted Brussels sprouts for our incredibly delicious Miso-Glazed Brussels Sprouts!...
These tacos are insane. Spicy, saucy, hearty, and utterly delicious. This is a must-try! 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. (source) Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century....
❤️ About This Chana Paneer Recipe Makes a filling, comfort food: When this chole paneer is served with a bowl of rice or any Indian bread, it makes a healthy, tummy-filling meal. Medium spicy (Adjustable) A hint of creaminess (thanks to heavy whipping cream) Balanced flavors (meaning not too tangy, not too sweet) Soft & succulent paneer pieces Perfectly cooked, soft chickpeas This chana paneer masala makes the perfect weeknight dinner....
Chicken Curry with Coconut Milk This Chicken Curry with Coconut Milk is less Thai and more South Asian in that the spices and method are similar to a Pakistani and North Indian Chicken Curry. There’s no curry paste, just an onion-tomato base and a handful of spices. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! But, the bit of browning the onions and scouring the spice cabinet will be worth it because this curry is deeply flavorful and spicy (not Thai-hot spicy but the more muted, South Asian-style spicy) while still being light and bright....
No literally, just tea and soup. Oh, and hot showers and hot cocoa. I basically hibernate like a bear all winter. While John and I don’t agree on all food choices (he hates sweet potatoes, but they’re my only love), we do agree that ramen is where it’s at and frequently seek it out for dinner – especially in the fall and winter. I love how savory and comforting it is, and how amazingly full I get on broth, rice noodles and vegetables....
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this! This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened. We like to use brown rice noodles, which are whole grain and have a nutty, wholesome flavor. Next, it’s on to the flavorful base of this soup: sautéed shallot, ginger, garlic, and Thai red or yellow curry paste....
How to Make Roasted Cauliflower Soup This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness. Once golden brown, the veggies are mixed with vegetable broth for flavor and white beans for a boost of heartiness, fiber, and protein. Adding a little nutmeg contributes a subtle warming and nutty component....
Two Methods Of Making Curd Rice What To Serve With Curd Rice? Curd rice is commonly served as part of a meal in South Indian homes throughout the year. Due to its cooling properties, it’s perfect for summer days. Many enjoy it with a side of pickle, podi, and papad. At home, we love pairing curd rice with potato fry, making a filling yet light meal for summer. You can also choose any other vegetable stir-fry dish....
