This vegetarian beet risotto has a buttery, creamy texture and looks so pretty plated up. It was a lot of stirring but didn't take too much time or effort to cook.
Oh, Avocado. I feel you. It must be hard to be the scapegoat for the problems of one generation and the angst of another. But, you're still there. Still going strong. On the chalkboard menus of that hipster cafe and the kitchen of a student on a budget.
Weekends mean long, lazy brunches. And, you don't want to spend hours making a brunch, you want to spend hours eating it. This salad is quick, filling, and easy to make. I tried to hold on to a little bit of summer with this Fusilli and Veggie salad and White Wine Sangria yesterday and it was delicious.
Cooking is hard. And, sometimes you just want to open a packet of soup, heat it, over because you just don't have the time. Happy Planet's Thai Coconut Soup is just what you need on those days. It's a vegan, made in Canada and contains no preservatives and artificial ingredients.
Makes 2 pizzas For the toppings: 1/2 cup sliced white/red onion 1/2 cup sliced green pepper 1/2 cup Paneer cubes (I used frozen ones from Nanak) 4 tbsp yogurt 1 tsp red chili powder or Paprika 1 tsp Besan (Gram flour/Chickpea flour-available at most ethnic food stores) Salt to taste Shredded Mozzarella Cheese 1 tbsp chopped Cilantro… Continue reading Radishing Recipes: Pizza with a twist