Eggplant dumplings alla parmigiana are a game-changer when it comes to vegetarian meatballs! They are vegetable-based, hearty, and bursting with Italian flavor.
"First". Designed by combining the different concepts derived from the word first. A checkered background to represent the race flag which is waved to signify the first. A question mark to represent the mystery of being the first to do something as well as not knowing the result of doing something first. An orb of light representing the first light to at which the day starts. An appropriate first design from CDWM where our journey is full of questions, beginnings and endings.
"First". Designed by combining the different concepts derived from the word first. A checkered background to represent the race flag which is waved to signify the first. A question mark to represent the mystery of being the first to do something as well as not knowing the result of doing something first. An orb of light representing the first light to at which the day starts. An appropriate first design from CDWM where our journey is full of questions, beginnings and endings.
This Zucchini Corn Fritters recipe makes a great healthy breakfast or brunch option, cooked in the oven, which is super fluffy and packed full of flavour.
Savory Sweet Potato Stacks are thinly sliced and layered sweet potatoes roasted with olive oil, garlic, and rosemary. They make an impressive side dish!
Easy to make, this hearty and nutritious roasted vegetable stew is a family favorite for chilly evenings. This vegan dinner is rich in flavor from roasting vegetables and garlic at a high heat which creates sweet undertones. Enjoy with a thick slice of your favorite bread dipped in olive oil and balsamic vinegar.
This easy veggie filled vegetarian and vegan lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.
These delicious and aromatic courgette fritters are one of the most popular starters at Yotam Ottolenghi's Soho-based restaurant, NOPI.
This very vegan cassoulet is a delicious stew of vegetables and white beans. This recipe is gluten-free and low-fat.
Keep it simple with this oven-roasted side dish. Cauliflower florets are tossed in an irresistible sweet and spicy marinade and baked until tender.
the comfiest bowl for cold and flu season
An easy summer appetizer made of herb-infused charred roasted cherry tomatoes served on a bed of cold yogurt. Perfect with with sourdough, pita, or focaccia for scooping.
In this interview that appeared in Issue 16 of Highsnobiety Magazine, we speak with artist Reginald Sylvester II on what it means to figure art out.
Lobster and Scallop Tortellini with a Bisque Derek Lau Serves: 4 Preparation time: 60 minutes Cooking time: 60 minutes Difficulty: Hard Ingredients ----------- Lobster and Scallop Filling 200g lobster meat 200g scallop meat Zest of 1 lemon 80ml crème fr
A simple and addictive recipe for vegan dan dan udon. The sauce is nutty, spicy and fragrant and coats each udon strand with a luscious sheen.
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
