Trying to find a sweet zucchini beer bread was a difficult task.
I had to create the bread by mixing two recipes and changing up measurements. This helped me create the full extraordinary taste of this Beer Fusion Sweet Bread.
This recipe is perfect for your Meatless Monday or Taco Tuesday! These tacos are so filling and flavorful, you won’t even miss the meat!
This recipe is inspired by the vegetarian koftas (Indian meatballs) my mom used to make when I was growing up. I have tried to elevate it into meatless scotch eggs with a layer of mince soya made of split chickpeas and paneer. The rhubarb sauce adds a punch to the dish. All these indian flavors are sure to tickle your taste buds!
I developed this recipe specifically for teaching cooking classes. Many people think that risotto is difficult or too complex to make, but I developed this risotto recipe to be easy, yet delicious.
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
This vegan truffle is a healthy alternative to the decadent chocolate truffle. The recipe can be modified and used as a torte, cake, entremet base, or shaped into a bar for a healthy snack; the possibilities are endless.
Note: the healthy dried fruit base can be prepared in advance and frozen for up to 3-4 months.
This recipe is, “A perfect innovative fulfilling meal”, This was handed down to me by my mother.
Crispy Veg Pakora is made with gram flour/chickpea flour and is one of the most famous snacks from Pakistan. We make it with different veggies or even with chicken.
Sesame Chicken is one of my all time favorite Chinese take-out dishes. Despite my affinity for it, the summer is slowly approaching and I’m doing everything I can to cut unnecessary calories and fat, without compromising flavor. For example, although we’re breading our Cauliflower, we’ll avoid a ton of excess fat and calories by baking our florets instead of frying them. Even though this is a healthier choice than traditional Chinese take-out, no flavor or comfort factor is compromised.