Layers of baked eggplants, tomato sauce and a garlic yogurt sauce. Serve it as a side or main, this dish will be an eye catcher on your table.
Category: International
Buckwheat and Veggie Pancakes with Guacamole
A vegan, gluten-free breakfast that is loaded with nutrients. It will keep you feeling satiated for a long time.
Paneer and Quinoa Salad (Paneer Series-Post 3)
A wholesome and filling salad which is not only beautiful but delicious as well.
How to Cook Quinoa to Replace Rice?
Quinoa cooked in this way makes a wholesome and healthier substitute for white rice. Great to pair with your curries and daals. Quinoa Vs Rice Quinoa is the seed of the goosefoot plant and a relative of beets and spinach. But it is known as a pseudocereal because it’s cooked and eaten like a grain…
Turkish Lentil Soup with chili oil
The flavors and smells of this soup takes me back to my trip to Istanbul.
Thai Style Tofu and Cashew Curry with Leeks (Meatless Tuesdays)
This easy weeknight curry is going to win by its zesty aroma and interesting texture
Hungarian Beef Goulash
Chunks of beef cooked in a thick tomato and paprika based broth. This stew has a rustic character and dates back to centuries.
One Pot Pasta- with chicken, mushrooms and peas
Just one pot, a handful of ingredients is all what you need to make this creamy, filling pasta.
Green Pasta
This is my kid’s favorite kind of pasta. It combines the goodness of healthy greens with a delicious creamy pesto sauce. It’s a great option for picky eaters as well.
Zucchini Fritters (Zucchinipuffer) with sour cream dip
These fritters are a great, healthy option for snacking and also serves well as breakfast. Combined with a sour cream dip, these are always a hit with big and small. These also just secretly happen to be keto-friendly.