by Sil Pancho | Dec 28, 2021 | Plant Based
This Rajma recipe is a lightly spiced, creamy and delicious Punjabi curry made with kidney beans, onions, tomatoes and spices. My Mom’s recipe for restaurant-style Punjabi Rajma Masala is a staple in our home, and after you try it I’ll bet it becomes one at yours,...
by Sil Pancho | Dec 28, 2021 | Uncategorized
Back when I was pregnant I craved EVERYTHING spicy and dedicated lots of time to revamping and remaking some of my favorite comfort foods at home. This time of year is perfect for making lightened up comfort foods like my easy baked chicken nuggets, healthy turkey...
by Sil Pancho | Dec 28, 2021 | Plant Based
The typical American adult gets one of every five calories from a restaurant, but eating out is a recipe for meals of poor nutritional quality in most cases, according to a new study by researchers at the Friedman School of Nutrition Science and Policy at Tufts...
by Sil Pancho | Dec 28, 2021 | Uncategorized
Stuffed mushrooms are always a party favorite, especially for Thanksgiving and Christmas. Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I’d say! Stuffed...
by Sil Pancho | Dec 27, 2021 | Plant Based
To begin making the Chilke Wali Mung Dal Curry recipe, wash and drain the split mung bean dhal. Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal). Close the pressure pan and cook on high. After one whistle, lower the heat...
