Vegetarian
Last year I shared a post focusing on sharing more vegetarian dishes on the blog. That's why I thought I'd share a number of recipes here, before there are many new ones coming in the future. SQUASH & PEPPER SPICY POTATOES WITH PEAS CHANTERELLA TIKKA MASALA CORIANDER SNACKS SPINACH & LENTIL STEW MUSHROOM & CORIANDER RICE Hope this inspires you to … Continue Vegetarian inspiration
It's true that every home has its own traditions and dishes to serve. At my mother-in-law's, I got to taste sweet potato pancakes (they make them on a different day), which we weren't used to in my home. I'm more into spices and salty flavors, so I've made my own twist on the old recipe. Since these are made with sweet potatoes, they don't really bind together, so we have to resort to chickpea flour and fiber husk. You could probably add garlic too, but I didn't want the smell of garlic in my waffle iron and it's okay to have food without garlic every now and then. If you absolutely want to add garlic, you can make small patches in a frying pan.
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Usually kofta is used for a meatball, you will find similar names in other cuisines from the Middle East, Pakistan, Iran, Iraq and Central Asia. These can be eaten with dip or as a filling in bread, while we like to serve it in a thick sauce with rice , chapati and raita .
Autumn is soup time, the market is full of fresh vegetables, but this soup is actually also very good cold on hot days. Spinach is available all year round and with a couple of boiled eggs in it, it makes a great lunch or snack. Spinach is full of antioxidants and a rich source of iron , you can find more dishes with spinach here . The soup looks simple and is light in texture, but filling and tasty even with so few ingredients.
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Since so many people don't want to eat potatoes these days, sweet potatoes are a great alternative. We don't want to use a lot of oil either, so we resort to the oven, which is absolutely great! The previous recipe was so good, so I experimented a little more because I love spicy food.
For me, soup is a great lunch, not just in the fall and winter, but a nutritious meal all year round. To enrich it with protein, I often add lentils. In mushroom soup, however, I have only used mushrooms, because I think they are quite good even though I know that there is very little nutrition in them.