I could write an entire novel chronicling my love for samosas, but even that would fail to fully describe how I feel.
While I don’t cook it that much at home, we tend to get Samosa for takeout at least once every couple weeks. Perhaps my favorite kinda samosa is the vegetable samosa. Crispy crust stuffed with tender potatoes and peas, perfectly spiced, and begging to be dipped in chutney.
How can you go wrong?
The problem with samosas is two-fold
They’re fried. I’m pretty much terrified of frying anything, so that’s a no-go.
We’re kicking off today with this insanely delicious and colorful Mexican Vegetable Rice Bowl. If you ask me what my favorite kind of cuisine is, without fail the answer will always be Mexican. I love that there are so many vegetarian options in Mexican cooking. There’s also so many dishes, leaving little room for food boredom. This recipe is inspired by Mexican cooking, and it’s basically a bunch of really great ingredients packed into a super filling bowl.
The base of this bowl is brown rice mixed with black beans. Brown rice is a whole grain, which similar to other whole grains, has been shown to reduce our risk for certain cancers, diabetes, and heart disease. [...]
I’ve been wanting to share a cauliflower steak for the longest time, and my beloved version is finally here!
If you’ve never had cauliflower “steak,” it’s exactly what it sounds like: cauliflower sliced lengthwise into “steaks,” seasoned, and either grilled or roasted (I went for roasted) until tender on the inside and crispy on the outside. Swoon!
My take is simple, requiring just 30 minutes and 10 ingredients to prepare, which includes my go-to green chutney sauce!
For seasoning the cauliflower, I went with the simple DIY Shawarma Spice Blend, which creates a smoky, subtly spicy coating that pairs perfectly with the chutney.