Vegan meatballs are plant-based versions of the traditional meatball, made from ingredients like lentils, beans, chickpeas, tofu, quinoa, oats, or mushrooms blended with herbs and spices. They offer a rich source of plant protein, dietary fibre, iron, folate, and magnesium while being naturally cholesterol-free and lower in saturated fat than meat-based options. Their high fibre…
Author: pvnarayanamoorthy
How to Make Homemade Dijon Mustard: A Step-by-Step Guide
Dijon mustard is a smooth, tangy mustard from Dijon in France’s Burgundy region, prized for its pale yellow colour, creamy texture, and clean, sharp heat derived from brown or black mustard seeds mixed with verjuice, wine, or vinegar. Celebrated for its balance of pungency and elegance, it became popular worldwide as a versatile flavour enhancer…
Authentic Kashmiri Rogan Josh Goes Vegan
Rogan josh is a fragrant, slow-cooked curry of Kashmiri origin, traditionally made with tender lamb or goat simmered in a rich gravy of browned onions, yogurt, aromatic spices, and Kashmiri red chillies that lend its signature deep hue. Introduced to Kashmir by Mughals, it epitomizes the region’s Persian-influenced cuisine and is among India’s most iconic…
Tangy Goan Cashew Sorpotel: A Unique Vegetarian Dish
Cashew apple Sorpotel is a tangy-spicy Goan delicacy rooted in Portuguese culinary influence. Sorpotel, traditionally a rich pork stew, was adapted in Goa using the pulp of ripe cashew apples, creating a unique vegetarian twist. The dish combines finely chopped cashew apple with onions, garlic, ginger, green chilies, vinegar, and a medley of roasted spices,…
Wholesome Indian Mixed Veggies Salad
Mohini Gill’s mixed vegetables salad is a vibrant, nutrient-rich dish that balances crunch, spice, and a hint of sweetness. Finely chopped cabbage and grated carrots form the fresh, crisp base, while grated coconut and powdered peanuts lend body and nutty depth. Chopped onions and green chillies bring a sharp bite, complemented by the mellow softness…
How to Make Mulligatawny Soup Easy
Mulligatawny soup, whose name is derived from the Tamil words milagu thanni meaning “pepper water,” is a dish with South Indian antecedents that evolved during the colonial era when British officers adapted the spiced rasam into a hearty soup by adding lentils, vegetables, and sometimes rice or coconut milk. Over time, it became a classic…
How to Make Fluffy Khaman Dhokla in Minutes
Khaman dhokla is a light, spongy, savory steamed cake made from gram flour, originating from the western Indian state of Gujarat. Known for its bright yellow color, fluffy texture, and balanced tangy-sweet-spicy flavors, it is tempered with mustard seeds, green chilies, and curry leaves for extra aroma and taste. Traditionally, the batter is fermented overnight,…
Discover the Richness of Sindhi Sai Bhaji
Sindhi cuisine is a vibrant blend of flavors shaped by the community’s history and cultural exchanges across regions, with dishes that emphasize simplicity, wholesomeness, and balance. Among its most iconic dishes is Sai Bhaji, a nourishing preparation of spinach, greens, lentils, and vegetables simmered with mild spices. This one-pot dish is cherished not only for…
Nutritious Bengali Potoler Dolma: A Plant-Based Delight
Potoler Dolma, a Bengali classic, becomes wonderfully wholesome in its WFPB version, where pointed gourds (potol) are stuffed with a plant-based filling instead of the traditional non-vegetarian or oily mixes. The stuffing can be made with spiced lentils, mashed chickpeas, moong dal, or a mix of vegetables like grated carrot, bottle gourd, peas, and crumbled…
Healthy WFPB Maharashtrian Kadhi for Gut Health
Maharashtrian kadhi can be easily adapted into a whole-food, plant-based (WFPB) version by using homemade plant-based yogurt made from soy, peanut, or cashew milk instead of dairy, and thickening it with chickpea flour (besan). This variation is lighter than the Punjabi kadhi and does not include deep-fried pakoras, making it naturally healthier and more digestible….
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