These delicious melt in your mouth malai koftas are made with potato and tofu or you can use any other vegetables such as cauliflower. Then they are baked until crispy and served mixed with the spicy, delicious tomato coconut cream curry.
This daal makhani is rich, creamy and loaded with high protein and tons of flavor. It’s vegan + gluten free and can be made with so many variations of daal. I used masoor daal here with some kidney beans for a rich nutty texture. It is super healthy and quick to make than other recipes! Dinner is ready in under 30 minutes with this daal and some rice or naan. We make this every Sunday during meal-prep and it lasts us all week. So delicious and did I say healthy!
Everyone had so much fun in the Thai Vegan Cooking Class I taught last week! The night was filled with laughter, hands-on cooking, socializing and eating at JAX Cooking Studio…. [Continue Reading]
Print Sweet Potato Pecan Casserole with Maple Caramel Topping Everyone loves sweet potato casserole with crunchy maple pecans on top when it’s healthy and naturally sweetened with maple syrup… [Continue Reading]