I had some leftover black beans from the weekend enchiladas, and 1 beetroot. I typically make patties with beetroot, potatoes and carrots for snacks, and been wanting to make them a little heartier, and add some protein. And this burger was born! I wasn’t sure how it would turn out, but it exceeded my expectations. I used a mix of ghee and oil to shallow fry them on the tawa/pan but it can just as easily be made with just oil, and completely vegan!
A very moist, soft and satisfying sweet bread with the goodness of bananas and the crunch of nuts. Healthy, eggless and vegan. Satisfies a sweet tooth like nothing else. Doesn’t last in our house for more than a day when the kids are home!
Easy week night meal that can be ready in under 30 minutes. Perfect for cold nights, and the left overs are even better the next day for lunch. A unique version of the Chinese noodles made in India, with vegetables, and soy sauce and hot sauces.
This dish is a popular, quick and easy breakfast dish. It’s easy to digest, low on carbs, and healthy. Since it does not have any protein value, I add peanuts. I also add coconut at the end for flavor.
This spread is so easy to make but looks and tastes amazing, and like a gourmet chef made it. Great for lazy Sunday brunches!
