MINT CORIANDER CHUTNEY

Here’s another drool worthy recipe from http://www.ruchisvegkitchen.com that I just had to share. My motives for sharing this are quite selfish actually; I want it easy to reference so that I can make it! I really want to make this, pour it into an ice cube tray and keep it in the freezer until I need it, then just pop one out and gobble it up! Enjoy, and if you make this, please let us know how it turns out!
Thank you to Ruchis veg kitchen for allowing me to reblog!

Ruchi's Veg Kitchen

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This minty Spicy tangy chutney is super delicious  and one can use this chutney in Pani puri(For making spicy pani) , Kababs, Bhel, Raj Kachori, Papadi Chaat, Rajma, Chhole, Samosa, Kachori etc.. You name the dish and you can use this as an ingredient or side dish..

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Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

Hi there 🙂

I’m really happy to be able to share this post from from Be Well With MB.

I love veggie food and the great recipes that come along with it. So you can imagine my joy when I stumbled upon this beauty of a recipe for lentil burgers! Thank you to MB for allowing me to share this awesome recipe post. I hope my hubby is reading, because this looks like something he would love to try!

Enjoy!

-Mliae

Day two of our #PlantPoweredProtein series brings us to lentils. While lentils may sound pretty boring to talk about, they’re one of my favorite members of the legume family. Not only are they an excellent source of lean protein (around 18g of protein per 1 cup and less than 1g of fat), but they are […]

via Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

Tomato Soup

I found this yummy looking tomato soup recipe on https://ephemeralbee.wordpress.com and had to share it. These photos really have me drooling! Hope you enjoy it, and thanks to Ephemeral Bee for allowing me to share this!

The Ephemeral Bee

I am still harvesting tomatoes from my garden on an almost daily bases, and my countertops are overcrowded by bowls filled with fresh tomatoes just waiting to be devoured.  Now that the weather has turned, and our days are gradually becoming cooler, it seemed like the ideal time to make a large batch of homemade tomato soup.  One of my peeves concerning making tomato soup, in the past, has been the task of transferring hot soup into a blender, and then pouring it back into the soup pot.  I somehow always end up making a mess, no matter, how careful I am.  Now the smart and practical thing to do would probably be to invest in a hand held blender, but instead I decided to try blending the vegetables at the beginning of the soup making process, before they have been cooked.  The results were a thinner, chunkier broth, with…

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