Just four ingredients and a brief time in the oven, these peanut butter cookies are easy to make and they are eggless and gluten-free too. They are essentially raw, but putting them into the oven adds a nice bit of crunch with little fuss. These just might be my favorite cookies to date. The best part of these cookies is of course the peanut butter, with all of that protein. The peanut butter really plays a stronger role in these cookies than most other varieties I have made and tried. It's almost like eating a spoonful of peanut butter, with some extra flair and that little bit of crispness that baking provides. They are very soft, so you may want to store them in the fridge, but I preferred them at room temperature. They keep well for several days in a well sealed container.
Clearly I have a sort of addiction to Indian savories and my introduction to vadas has done nothing to curb that. Popular in South India, vadas are fried savories made with dal and spices that are now popular in many parts of India and beyond. Often disc or doughnut shaped, this popular street food can be eaten for breakfast or as a snack with any variety of chutneys, and are a fine feature of any meal, often served up as an appetizer with some sambar or rasam. I adore them so much that they can easily serve as a main course for me, especially in the summer when my appetite is rather sporadic.
These ones combine the earthy sweet flavors of split mung and toor dal. They are rather easy to prepare too. Though I rarely deep fry foods, preferring baked version of classics, once in a while I do indulge. The vadas fry up quickly and are really not oily at all. Crispy on the outside and soft and fluffy inside, these are a treat that is pretty much impossible to find in Indian restaurants in the city I reside in because, for the most part, it is North Indian creations that are served and the menus of never seem to vary. No matter, as homemade is always better.
I've been a vegetarian for 23 years, with no regrets, so everyday is vegetarian for me. This summer is turning out to be a hot one and today I am going to share some of my favorite summer vegetarian recipes for those who enjoy meatless meals on occasion, and also for longtime vegetarians like myself. Bon Appétit.
Chickpea Quinoa Vegetable Burgers
Pinto Bean and Avocado Burritos
Lemony Basil Hummus
Spicy Pesto Guacamole
Deviled Curried Eggs
Refried Beans in Home Baked Taco Bowls
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto
Vegan Potato Salad Dressed with Avocado
Lima Bean Hummus with Quinoa Flatbreads and Salsa
Mexican-Style Mung Bean Tostadas
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Baked Quinoa Falafel Bites
Chickpeas, quinoa and fresh vegetables combined in an all-in-one perfect spiced baked veggie burger served with an English muffin and tomato chutney.
Vibrant, zesty and creamy fresh-tasting pinto bean burritos with avocado, cilantro, corn and spices — refreshing on a warm summer day. Perfect patio fare.
This is pretty much a classic version of hummus with the addition of fresh basil that I always grow in my backyard garden and lemon juice to add extra fresh flavor. Think of it as a pesto hummus, with basil lurking in each bite in a subdued way.
Guacamole is always a summer favorite, especially when pesto is in the mix, spiced up and served with good quality nacho chips.
Rich, creamy deviled eggs with Indian curry spices - a spicy twist on a classic.
Certainly a summer feast, even if that means turning on the oven to make homemade tacos filled with refried beans. Serve with some spicy salsa and some extra old cheddar cheese and some rice on the side.
A wonderfully delicious summer sandwich with broiled brie cheese and a sun-dried tomato pesto on toasted garlic ciabatta bread, served with mixed salad greens and a simple and refreshing lemon dressing.
Potato salad is always a summer favorite, and this vegan variation is a fine idea for patio dining. No need for mayonnaise when avocado is involved.
As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables, along with golden brown thin quinoa flatbreads and some spicy avocado salsa.
Crispy golden baked corn tortillas topped with a salad of zesty refried mung beans, brown rice and salsa. Just right and delicious.
A vegan friendly burrito that is bursting with flavor and the goodness of grain, legumes and vegetables.
Crispy golden-brown savory quinoa falafel bites — baked not fried — served with an easy tangy lemon, tahini and yogurt sauce.
Yesterday was officially the first day of summer. This year, it has been feeling like summer for over a month now with plenty of rain and invigorating sunshine. My outdoor garden is happy about that. It also means more salads on the menu, and this one is refreshing and nourishing.
Coleslaw is a summer favorite, as is potato salad. I made this vegan version because I am not overly fond of mayonnaise. I do enjoy cheese, so I don't follow a strict vegan diet, but the majority of my meals are dairy-free. The avocado-based dressing is tart and creamy and makes for a better coleslaw than any I've ever eaten. I maintain that avocados ought to be a daily part of your meal plans, even if that means simply scooping out the flesh and enjoying for breakfast or lunch.