This recipe came out of my cravings for something bright and refreshing but also something with a depth of flavour. What developed was an idea to create my take on a mango salad (Thai) with a miso-based dressing (Japanese). After making it the first time, my mother frequently asks for it to accompany our meals.
My family calls these my “Unhealthy Brussels Sprouts”, it was a way to get my family familiar with brussels sprouts, and ease them into clean eating!
This was a recipe is super simple to switch out with other ingredients you have around. For example, you can you almost any cheese you would like.
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.