annacom
Eggplant Curry in Gravy
Eggplant Curry in gravy Brinjal Curry, an everyday Indian curreid dish made with eggplants, onions, tomatoes and spices 3 long Chinese Eggplant or 1 Italian eggplant (medium diced) 1 onion (diced (optional), diced) 4 tomatoes (diced) Spices: 1/4 teaspoon Red chili powder 1 teaspoon Coriander powder 1 teaspoon Cumin powder 1/8 teaspoon Turmeric Juice of 1/2 a lime Salt
WFPB Restaurant Style Palak Paneer
WFPB Restaurant Style Palak Paneer Saag paneer is made with other leafy greens (such as mustard greens). Tofu 1 Block – Cut into cubes (roll in Ginger, Green chilli, salt paste. Airfry or bake at 400F for 10-15 mins) Greens (Saag): 1 Bag Mustard Greens (use kale or turnip greens or any combo) 3 Bunches Spinach 1 or 2
Kodubale
Kodubale Kodubale is a traditional snack from Karnataka. It is a spicy, crispy snack dish. 1 Med. Steamed potato without peel 1/2 cup rice flour or brown rice flour Spice powder: 2 tablespoons desiccated coconut or frozen grated coconut 2 tsp cumin seeds 2-3 dried red chilies A pinch Hing or Asafetida 1 tsp nut or seed butter Make
Tofu Scramble with Toast or oil free parathas or pita bread
Tofu Scramble with Toast or oil free parathas or pita bread This healthy 15 minute vegan recipe is packed withprotein and tons of veggies. 1 block Extra Firm Tofu Onion Carrots Green onion Broccoli Zucchini Yellow squash Orange bell pepper Yellow bell pepper Red bell pepper Green bell pepper All finely diced Spices & Flavorings: Ginger Green chilis Roasted
Cranberry-Ginger Pickle/Tokku/Allum Pachadi
Cranberry-Ginger Pickle/Tokku/Allum pachadi This Cranberry chutney recipe is simple to make in an instant pot. It is lightly spiced. In an IP Layer the following ingredients in the order mentioned below: Ingredients: 1 lb or 2-3 cups washed fresh cranberries or frozen no sugar added 1 cup grated organic ginger or minced in food processor 1/3 – 1/2 cup finely chopped dates
Pattrode
Pathrode The dish is made from colocasia leaves that have been smeared with a masala paste, steamed and then shallow fried. Version one: Ingredients: 5 Arbi (Taro Leaves) Masala/Spice Paste: 1/4 cup Gram Flour (Besan) 2 tablespoons Rice Flour 5 teaspoons Red Chilli Powder 1/4 teaspoon Turmeric Powder 1/2 teaspoon Coriander Powder 1/2 teaspoon Cumin Powder 1/2 teaspoon Salt
Fattoush Salad
Fattoush Salad 2 pita bread (toasted in toaster) 1 tsp sumac 1 heart of Romaine lettuce (chopped) 1 English cucumber (chopped) 5 Roma tomatoes (chopped) 5 green onions (both white and green parts, chopped) 5 radishes (stems removed, thinly sliced) 2 cups chopped fresh parsley leaves (stems removed) 1 cup chopped fresh mint leaves (optional) Lemon juice to taste
Tabbouleh Salad
Tabbouleh Salad Learn how to make delicious tabbouleh at home! 1/2 cup extra fine bulgur wheat 4 firm Roma tomatoes (very finely chopped) 1 English cucumber (hothouse cucumber, very finely chopped) 2 bunches parsley (part of the stems removed, washed and well-dried, very finely chopped) 12-15 fresh mint leaves (stems removed, washed, well-dried, very finely chopped) 4 green onions
TATZIKI SAUCE
Tatziki Sauce Creamy Tatziki Sauce recipe with cucumber, plant yogurt and garlic. OPTION 1 Ingredients: 1 cup plant based yogurt 1 cup grated cucumber 1 tablespoon fresh dill (finely chopped) 1 tablespoon parsley (finely chopped, optional) 1 tablespoon Lemon juice (optional) Salt to taste OPTION 2: Ingredients: 1 can white beans- canalini or northern beans 1 med sized cucumber
TAHINI SAUCE
TAHINI SAUCE The best tahini sauce is creamy and deliciously tangy. 1/2 C sesame seeds 1/4 C cloves of garlic (lightly toasted) Zest and juice of 2 lemons 2 tablespoons fresh dill (chopped) 1 tablespoon fresh parsley (chopped) Pinch of cayenne 1/3 cup water (adjust to right consistency as required) Salt to taste Grind to a fine paste in