This eggplant sandwich has it all. Earthy spices rubbed onto grilled veggies that have just a hint of a smoky flavor, fresh mozzarella melted just enough from the heat of the veggies. Oh, you can’t forget the rustic basil pistachio pesto that brightens up the whole sandwich in each bite. I honestly can’t stop thinking… Continue reading →
Perfect for a picnic: jars of Quinoa & Veggie Salad, Muffuletta Sandwich , Tomato Pesto Hummus with pita chips, fresh fruit and Spice Is...
Vegan Avocado Toast Sandwich is one of most healthy and palatable sandwich recipes around the world. In this recipe, toasted Breads are filled with sliced Avocados, Onions, Tomatoes, Basils and vegan Mayonnaise, seasoned with Salt and Pepper. It is mostly served as breakfast to boost a healthy start with yummy bites.
This crispy chicken sandwich is my go-to recipe every time I’m craving a chicken sandwich. The chicken cutlet is slightly spicy, juicy on the inside, and crispy on the outside. the chicken burger is then served with creamy mango sauce, gourmet sesame bun, and red cabbage coleslaw. To make the spicy crispy fried chicken first you need to brine the boneless chicken breast or thighs with hot sauce and spices and let it chill in a fridge overnight. The next morning grab your chicken and dredge it in a dry batter, then dip it in ice-cold water. Repeat the process once more and set aside for 5 minutes then fry the chicken until golden brown. Crispy Chicken Sandwich Ingredients 2 chicken thighs 1 egg white 1 tsp garlic powder hot sauce Salt & black pepper Dredge 1 cup all-purpose flour 1 tsp salt 1/2 tbsp garlic powder 1/2 tbsp smoked paprika 1/2 tbsp black pepper Creamy mango sauce 1/2 cup plain Greek yogurt 1/4 cup mayonnaise 1 mango, roughly chopped 1 red chili Juice of 1 lime Salt and pepper to taste Coleslaw 1 cup shredded red cabbage 1 carrot, peeled and sliced chopped cilantro, optional 1 tbsp apple cider …
Spinach Corn Paneer Bites Prep time:10 mins Cooking Time:15 mins Total Time:25 mins Servings:4 Spinach Corn Paneer Sandwich is a healthy snack option
Mmmm, salsa…. The perfect way to liven up a plate of food. Mexican dishes, of course, but it can also transform a sandwich filling or many veggie dishes. I can’t wait to try tiny kitche…
Looking for healthy lunch or post-workout meal? Pop by at Cocobeet Senayan City to grab some plant-based & wholesome foods. Comes all the way from Boston, United States, Cocobeet offers a wide array of cold-pressed organic juices, homemade nut mylk, and juice cleanses. Located in Senayan City 5th floor, just a short walk from Delicae and next to Haagen Dazs. At first, I wondered why they choose this spot as their location. But then I found out there is a fitness centre on the upper floor, right across the Cocobeet. Of course, that makes a sense why they choose this location. Vanilla Berry Chia Pudding & Coconut Mango Yoghurt Cocobeet Menu Cocobeet is organic juice bar originally from Boston. They offer a huge variety of detox juice cleanses, cold-pressed juices and homemade nut mylk. If juice cleanses and nut mylk is not your thing, there are also other options like smoothie bowls, sandwiches, avocado toast, veggie chips, roasted nuts or dessert jar for your sweet tooth. When the wheater is freaking hot outside and mid-day ice cream craving struck you This Chocolate Protein Smoothie Bowl (IDR 85K) is highly recommended. Super duper yummy, filling and nourishing. A luscious smoothie bowl of …
Delicious vegan Roasted Carrot Dip with tahini and cumin is great for dipping veggies or crackers, or used as a bread spread on toast or in sandwiches.
For perfectly cooked salmon, look no further than your slow cooker! The gentle heat of the slow cooker is ideal for rendering salmon fillets flaky and moist. In this recipe, a quick chili spice rub gives the fish loads of flavor, although you can use any spice mix you like, or you can keep it simple with just salt and pepper. The salmon is delicious all on its own, but I like to turn it into a nutritious, flavor-packed meal with cooked grains, shaved red cabbage, avocado (or any veggies you like) and a Creamy Cilantro Yogurt Sauce or Green Sauce (make the sauce while the salmon cooks). The salmon is also delicious in tacos! Wrap the flaked salmon in tortillas with shaved cabbage, avocado and the yogurt sauce, or keep it simple with shredded Romaine lettuce, sour cream and your favorite salsa. Be sure to use low heat for this recipe, not high (high heat isn’t as consistent and will overcook the fish). This fuss-free technique can also be used for other fish varieties, such as halibut or swordfish. For more slow cooker fish recipes, check out my book, Fresh Flavors for the Slow Cooker!
My version of home-style hash inspired by Indian ‘Baingan Bharta’ made with roasted eggplant cooked in spices and aromatics. I've added sweet colorful corn and peas for a crunchy fresh bite.
I’m not vegetarian but seriously who can resist this colourful bowls. My love affair with Buddha bowl happened right away when I saw the picture of this vibrant bowl all over the internet. Every time I check my Pinterest and Instagram page new Buddha bowl recipes appear. Orange Grilled Tempe 1 cup orange juice 1 tablespoon freshly grated ginger 2 teaspoons soy sauce 2 teaspoons honey 2 garlic cloves, crushed and chopped 2 red chillies, chopped 1 teaspoon rice vinegar roughly 200g organic tempe or firm tofu Roasted veggies 1/2 cup chopped bell pepper 2 cups chopped butternut squash 3 cups broccoli, large stems removed and chopped 2 tablespoon coconut oil or light olive oil salt and freshly cracked black pepper Buddha Bowl 2 cup cooked brown rice 1/4 cup cooked edamame 2 tablespoon roughly chopped mint leaves Cooking Instruction Orange grilled tempeh: add about 1 tablespoon water to grated ginger, squeeze the grated ginger to extract the juice. Prepare the orange sauce by combining the ginger juice, orange juice, soy sauce, honey, chopped red chillies, and rice vinegar. Reserve half of the marinade to use later as a drizzle. Cut the tempe and tofu into thin bite-sized pieces. Place …
This Open-Faced Avocado Sandwich with Egg and Parmesan yields creamy bites of avocado mixed with crunchy minced onion and bright splashes of lime resting underneath a fried egg waiting to unleash an oozing yolk!
Easy Caprese tomato mozzarella & basil bites are concentrated in flavour with roasted tomatoes, making them great party food and full of flavour at any time of year.
These Vegan Cucumber & Caviar Bites are super easy to prepare, yet they make a fantastic starter or finger food. Perfect for the holidays!
Giardiniera Vegetable Cream Cheese Spread takes bagels, sandwiches, and crackers to the next level! Crunchy veggies from Chicago-Style Hot Giardiniera combined with cream cheese creates a flavorful, creamy spread or dip that will elevate anything you use it on!
This Vegan Savory Eggplant pie will win your heart in the first bite! It is creamy, cheesy. It is pure comfort food.
Paneer Cabbage Cups are a light and healthy dish that is packed with a burst of flavor and texture in each bite. The spicy jalapeño, a pop of lemon, the crunch of the cabbage and the creaminess of the paneer and avocados. And if you know me, the vibrant colors of all the different veggies… Continue reading →
It’s a sauce; it’s a spread; it’s a dip!! This sweet and smoky romesco sauce recipe is the superhero of condiments. Grilling the peppers and tomatoes imparts a delicious smoky flavor (I LOVE my Spark Grill), but you can cook them under the broiler instead (see the Tips below). This version is thickened with just almonds and pine nuts, making it naturally gluten free. Serve the sauce with this incredible Romesco Chicken, or on steak, fish or veggies. You can also toss it with pasta and gnocchi; slather it on sandwiches and burgers; or serve it as a dip with potato chips and Grilled Potatoes. For a gorgeous appetizer, spoon the sauce over grilled crostini (see the Tips below) with baby arugula and/or sliced basil and shaved Manchego cheese.
The stuffing for Avocado Pinwheel sandwiches can be prepared using meat and veggies with some spreads . These roll ups are very tasty.
So it’s back to school time again and that means it’s time for some lunch! Whether back-to-school time represents making lunches for yourself or your kids, it’s never a bad thing to get some great ideas. Maybe you’re needing something to take to work or you do meal preps. I’m not really in any of these categories and I still love fun lunches. So while I’m not in school anymore (thank goodness) my youngest sister is going back to school soon. It’s had me thinking about I always seem to miss this opportunity every year to share these kinds of ideas. And that’s what today’s post is. It’s definitely more about the inspiration than a rigid recipe but I have included the links to some of the recipes I’ve used here. Sushi Box: for the sushi I’ve used this recipe and added a little soy sauce. On the side are some carrots, zucchini slices, strawberries, green grapes, and sliced mango. For a small treat I added a peanut butter cup from this recipe. Berries + Granola: for this one I’ve used some homemade muesli (but you can use any cereal or granola you’d like) and the chia pudding from this recipe. Along with that I added some blueberries, strawberries, raspberries, and sunshine raspberries. Then I added a little bit of homemade trailmix made from buckinis, cacao nibs, and pepitas. AB+Banana+Strawberry Sandwich: So the sandwich is simply some thinly sliced strawberries and bananas spread with a little bit of almond butter. You can use any nut or seed butter you prefer. On the side I added some kiwis, apples, snap peas, and red bell peppers with some guacamole to dip in. I added some energy bites from this recipe. Now I know kids can be pretty particular so if you’re making these for a young one, definitely feel free to make swaps. I hope you’re getting as excited as I am about the coming season and I hope you got something from these ideas. 🙂
Today, i have a very nutritious and healthy rice recipe to share with you all. Broccoli chickpea rice, Yes ! A one bowl meal filled with plant protein and healthy broccoli. With a hint of coconut at every bite, it is very nutty, filling and more over healthy. The addition of chickpeas and broccoli your leftover rice becomes a healthy rice bowl. Off late, veggie bowls and buddha bowls are trending. With simple concept to build a one dish meal that has whole grains, healthy veggies, protein and sauces. They make a complete balanced meal. Are you into meal planning? Do you cook rice ahead at the begining of the week? Do you have leftover rice often? With simple ingredients as broccoli, chickpea and coconut to the rice. Here i have combined the broccoli and chickpea stir fry/curry with the rice. You can even deconstuct the recipe , be creative and recplace or add veggies to make an awesome buddha bowl. Broccoli chickpeas rice is loved by adults and kids alike. A single bowl dish that’s healthy, hearty , filling and moreover ready in less than 20 minutes. VARIATIONS TO MAKE TO BUDDHA BOWL Replace white rice with brown rice or even quinoa. To make it more flavorful, cook rice with coconut milk in place of water. Add some toasted nuts for a more nutty flavor. Make your favorite sauce and serve as aside. Add roasted veggies as brussel sprouts or even carrots. Spice up the broccoli stir fry as per your choice. Replace chickpeas with other protein sources. INGREDIENTS TO MAKE THIS BROCCOLI CHICKPEAS RICE BOWL Rice : Cook rice ahead in time. Leftover rice works great as the rice has to be completely cooled. Chickpeas : Cook chickpeas ahead if using dry ones. Canned chickpeas also work great for this recipe. Coconut : Fresh coconut or use dry shredded coconut that’s unsweetned. Garlic Powder : Garlic powder adds a nice flavor to this rice bowl. Use minced garlic in place of powder. Coconut Oil/Oil : While coconut oil adds a nice flavor to the rice bowl. Replace with chioce of oil. Coriander Powder : Coriander or Cumin powder adds additional flavors to the rice bowl. Adjust as per taste preferance. Papirika : Adds spice to the rice bowl. Adjust as per spice level. HOW TO MAKE BROCCOLI CHICKPEA RICE ? Cook rice and chickpeas ahead, if using dry chickpeas. Soak dry chickpeas in water overnight or atleast 8 hours. Drain and cook with enough water till soft. In an instantpot cook for 8 minutes or pressure cook for 3 whistles. Do not over cook, they become mushy. Heat coconut oil or any oil in a skillet. If using fresh garlic mince and add at the begining. Roast for a minutes and add broccoli florets. Cover and cook for a fe minutes till they are slightly tender. Add a pinch of salt to fasten the cooking process. Add chickpeas and saute for a minutes or two. Add spices as garlic powder, coriander powder, salt and cook. If using fresh grated coconut add it along with the spices and cook till the raw smells goes away. If using dry coconut add after the spices are mixed and cooked . Give the mixture a good mix. For a deconstucted veggies bowl, use this stir fry mixture and add to the veggies bowl. Serve the stir fry along with chioce of grains as brown rice, coconut rice or quinoa. To make a single serving rice bowl, add cooked rice to this mixture a combine well till mixed. Serve warm and enjoy… https://youtu.be/x8SZQx0zfGo TELL ME WHAT YOU THINK !!! As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag on social media. Also, let us know about any varaitions you made to this recipe, we would love to try it too. Love to share your yummy pictures with us? Please share on Instagram @connect2hameesha and hashtag it #connect2hameesha Subscribe to my Youtube Channel Hameesha for more amazing videos.