BowlsCuisineIndianMainsQuick & EasyVeganVegan Bowls

Butternut Squash Stuffed Shells

30 mins Cook
Pumpkin Stuffed Shells are the perfect recipe for fall! Stuffed with creamy spinach “ricotta,” this recipe is an all-time fan favorite. Creamy, tangy and caramelized dessert from Roasted Butternut Squash, this recipe gets all the attention. I substitute a mild, dairy-free “ricotta cheese” for ricotta, parmesan, or mozzarella. Made with cashew cream, crushed tofu, herbs, and lemon zest, it’s rich and delicious. If your family doesn’t like tofu, don’t tell them. Here they will not doubt.
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BreadsCuisineIndianMainsPakistaniQuick & EasyVeganVegan Sandwiches

Aloo Paratha (Indian Potato Stuffed Flatbread)

12 mins Cook
I was inspired to make this because I wanted to make something a little particular the use of leftover mashed potato I had from making Shepherd’s Pie Potato Skins (over again….i really like them!). This recipe is from my favourite Indian meals blog, Priya’s Kitchenette. except the reality that Priya is an extremely beneficiant and type person, she is phenonemal inside the kitchen and her blog unfolded the arena of Indian cooking to me. She shares dishes that I order at Indian eating places and suggests how smooth they may be to make at home. And a whole lot healthier too because Indian meals at eating places and takeout places here in Sydney is certainly, definitely oily. however Indian home cooking isn’t. all of the flavour with some distance less oil. Win, win! #Indian #Paratha #Alo #Potato #Flatbread #Vegan #breadrecipes #alooparatha #paratha
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