I am a huge fan of hummus, but I don’t always love making it at home, because it takes a little bit of effort to get it as smooth as restaurant quality hummus.
By swapping the chickpeas with raw zucchini, this hummus becomes so creamy, so light and refreshing, and comes together so fast, it’s my absolute favorite way to make hummus at home!
This recipe I tried once when there were some leftover croissant which almost reached its expiry. I wanted to use all the croissant as one dish. I make such kind of spiced masala with a flatbread. So I substituted croissant in place of flatbread and it came out tasty.
I make lemon rice often which is a common variety of rice in my country. Once I thought, why can’t I try the same with oranges and made this recipe. This is a very flavorful food with a little sweetness. Now we can use oranges for savory dish too. A great way to use your leftover rice.
A vegan take on the classic crab cake. Made with oyster mushrooms which mimic the texture of crab meat.
Believe me when I tell you, you will want to find a quiet spot in your home to savour a moment with this “Gingersnap Lemon Curd Tart”.
Made with sweet potatoes, dates, rolled oats and spice; pure and simple, whole food plant-based (no oil, no sugar, no refined flour).
Easy, delicious home fries recipe for one packed with lots of savory and rustic flavors.
Crafted with love with my mother, this Goan inspired recipe may look daunting, but it is in fact actually quite simple and very versatile – especially if using store bought vindaloo paste and/or pre-made pizza dough or phyllo. For an adventure, add your own favourite spices to the paste along with additional veggies, meat or eggs to the filling!
This is one of my wife’s recipes and its delicious, quick and easy to make. It’s nutritious and healthy, and especially good during winter when you want something warm.
A rice dish handed down to me by my mother. This dish can be enjoyed in all seasons. It’s beautifully colored and has a variety of flavors and nutrients.