Mine is grilled paneer, basil, fried garlic, soft cheese and sun dried tomatoes.

This French onion potato bake is an easy one pot vegetarian meal that's just irresistible - sweet caramelised onions, creamy white beans and slices of potato that are so tender they melt in your mouth, and a luxurious cream sauce with fresh garlic and thyme.

Recipe is on my blog -> https://www.easycheesyvegetarian.com/french-onion-potato-bake/

Ingredients of Kele Ka Raita:-
Cardamom – 6 Pieces
Banana – 2 Pieces
Sugar – 80 grams
Curd – 200 ml
Charoli – ½ teaspoon

How to prepare Kele Ka Raita

Kele ka raita is a simple, sweet Indian dish made with bananas and curd. To make it, take 200ml curd (yogurt) and whisk it until smooth. Add 80g sugar and mix well until dissolved. Cut 2 bananas into small pieces and add them to the curd. Mix in ½ tsp charoli (chironji seeds). Finally, crush 6 green cardamom pods, add the seeds to the mixture and stir gently. Your homemade Kele Ka Raita is ready! It tastes best when served chilled.

Hey all long time (14 years at age 38) vegetarian here. I'm always on the lookout for high protein recipes for myself and my partner. I'm 6'3 and 210lbs and strong so need a lot of daily protein (150g+) and I try to avoid using protein powders too much. Here are some of my sources:

Greek yogurt, nuts, eggs and egg whites, seeds, beans (mostly in burritos), cheese (trying to eat less as my cholesterol is leaning high), protein bars (1 to 2 a day), high protein wraps, vegan tofurky sausage (stir fry, fried rice, noodle dishes with chickpea noodles, curries, etc), high protein waffles / pancakes, a little bit of beyond meats to keep things interesting (once a week ish), air fried tofu

I don't like tempeh, and I lean toward savory flavors (and I love spice but gf can't deal). I never spend more than an hour cooking, and hate recipes with expensive rate ingredients that go bad easily.

Anyone else have some good ones that are high protein and don't take too long that I haven't covered? In the US if it matters

I really cannot stand the texture of lentils or chickpeas!

I’m really keen to go all-in on the Mediterranean diet for health reasons (I have IBD) but I am struggling to find recipes that are worth trying because I hate the mouth-feel of the ingredients. (I’m on the autistic spectrum, there’s no point in forcing this issue).

Chemotherapy has also left me with reflux problems and lactose intolerance. I also can’t tolerate soy either. I’m feeling quite stuck tbh.

I’m in the UK and would really appreciate some guidance.

TIA 😘

Ingredients for Kutu ki Dahi Pakori:-

Kutu ka Atta
Curd – 275 g
Water – 200 ml
Oil half Kadahi for deep fry
Rock Salt/ Sendha Namak – 1 teaspoon

Method

Kuttu ki dahi pakori is a simple Indian vegetarian dish, usually made during fasting days, but can be enjoyed anytime. To make it, take kuttu atta (buckwheat flour) and add water little by little to make a thick, smooth batter. Heat enough oil in a kadai and drop small portions of the batter into the hot oil. Fry until golden, then take them out and let them cool. Meanwhile, whisk 275g curd (yogurt) until smooth and add water to make it thin and slightly runny. Mix in 1 tsp sendha namak (rock salt). Once the pakoris have cooled, add them to the curd and mix gently. Your homemade Kuttu Ki Dahi Pakori is ready to serve!

As Navratri is coming I’m sharing my way of making charnamrit which is essential part of Puja.
I take cold milk and mix in sugar first, then add chironji and lightly crushed makhana. After that I add tulsi leaves, a little honey, Gangajal, grated dry coconut and a teaspoon of melted desi ghee. Finally I mix in curd gently. It comes together very quickly and is best served fresh as prasad after the puja.

This is how I make Makhane (lotus seeds) ki Kheer for vrat. I lightly crush about 100 g makhana and cook it slowly in 1.5 litres of milk, stirring in between so it doesn’t stick. Once the milk starts thickening, I add sugar and cook for a few more minutes. Then I add saffron soaked in a little milk, crushed cardamom, chopped almonds and raisins. I also scrape the malai from the sides back into the kheer while cooking, which makes it richer. Once done, I let it cool and refrigerate it for a few hours before serving.

Okay, so, I have POTS. Meaning I need to consume a lot of sodium. I love garden rotini pasta, but eating it with just salt and black pepper gets boring. I want a sauce I can add to it to change things up. I have a list of options, and I would like opinions on which one goes best with it (preferably from personal experience, not just what you think might taste good with it, something you know tastes good with it because you’ve tried it). I do already have specific brands picked out, mostly because I have very limited options, so I am only listing the specific flavors/types. And, to be clear, I only want recommendations that are on my list; If the sauce is not on my list, I have no interest in it due to either dietary restrictions or personal taste/preference. I know that not all of them are high in sodium, and that’s fine, as I can add as much salt as I want, and I heavily salt my pasta water to the point that most people wouldn’t touch my pasta because it’s so intensely salty and they couldn’t handle it:

-Regular soy sauce
-Sweet soy sauce
-Original BBQ sauce
-Thai sweet chili sauce
-Teriyaki sauce
-Hoisin sauce

Thanks in advance!

hey y'all!
I'm really interested in expanding my knowledge of italian cooking. I'm looking for some "authentic" recipes (so not like a bastardized American version) but also ones that are traditionally vegan. IE i'm not interested in making a dish that normally has meat & cheese with vegan meat & vegan cheese, but something that historically is already "accidentally" vegan. thank you!!

I’m trying to build up a bigger rotation of vegetarian meals that are actually worth repeating, instead of recipes you make once and never bother with again.

What’s the meal you’ve made so many times that you could basically cook it on autopilot now?

Bonus points if it’s cheap, high protein, good for leftovers, or uses pretty normal ingredients.

Mine always seem to end up being the simple ones rather than anything fancy 😅

I just bought a pack of soy curls on a whim. I have read positive things about them. Can anyone give tips on the best way to prepare them and recipe ideas? I have never had them before. Hoping they are a fun new addition to my kitchen.

I mean frozen peas, cut-veggies, corn, etc., or canned chickpeas, beans, veggies, etc.

1. Is it better to use a canned version or a frozen version if both exist (eg: peas, veggies, corn)?
2. For canned stuff, do you use the liquid in the can or throw it away? Do you wash the item before cooking it?
3. For frozen stuff, do you just put it in the pan straight away or wash it, or thaw it first?
4. Anything else to keep in mind for a beginner who has to ask these kind of questions?