This is the only chicken recipe you will ever need for all your Mexican-inspired recipe needs. It’s absolutely delicious eaten on its own, in enchiladas or tacos, on salads, in even soup. I like sautéing veggies in the skillet after the chicken cooks and serving everything on top of rice with chopped tomato and avocado for a healthy burrito bowl. And it’s the perfect thing to cook in bulk to enjoy in different ways throughout the week!...

I cannot tell you how much I love running this blog for a living. I get to do something creative that I genuinely enjoy that makes a real difference in people’s lives and encourages people to move towards a more compassionate way to feed themselves. That’s priceless, but there are a few aspects of developing recipes for a living that I could frankly live without. The biggest by far is people stealing the fruit of your hard work and passing it off as theirs....

WHAT IS Dahi Puri Chaat? Quick 10-Minute Dahi Puri Chaat is a Pakistani/Indian street food. In order to make this chaat, golgappas need to be stuffed with potato and black chickpea mixture, sweet yogurt, sev, papdi, and don’t forget the Green Chutney and Khatti Meethi Chutney; Don’t forget to sprinkle some chaat masala on top. This chaat is sweet and tangy side. This Indian/Pakistani appetizer recipe makes a great side for Iftar....

Quick Beef and Broccoli Noodles is one of my most effortless, stress-free recipes. Everything is cooked in the one pan, including the noodles – because some nights even waiting for water to boil isn’t an option! Aside from being easy, the sauce in this dish is outrageously delicious. The hoisin sauce makes it sweet and sticky with a great depth of flavour and, if that’s not all wonderful enough, you can have this gorgeous, wholesome family dinner on the table in less than 20 minutes!...

WHAT IS VEGETARIAN PULAO? Quick Stovetop Vegetable Pulao With Basmati Rice is a Pakistani pilaf recipe. It’s made with various vegetables. It originated in India and made its way to Pakistan. This quick-to-make stovetop recipe is not only gluten-free and vegetarian but also versatile. For a time-saving option, opt for frozen chopped vegetables instead of fresh ones. Perfect for a weeknight dinner or spontaneous gatherings (like unexpected guests), this Pakistani recipe is a fantastic option....

You’ve had fresh figs before, right? (NO?! Stop what you’re doing and go eat one RIGHT NOW.) If you have- you haven’t lived until you’ve had them roasted, warm right out of the oven, with melty goat cheese with a sweet and tangy rosemary honey balsamic dressing spread over crostini. Haven’t. LIVED. Until only about a year ago, the closest I came to eating figs was from Fig Newton cookies....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Set it and forget it with this convenient, effortless method. Slowly cook squash over several hours with minimal preparation and without needing constant attention. Slow cooking results in a softer texture, allowing the spaghetti squash to become perfectly tender and moist. Full of flavor absorbed from the hours of slowly cooking the squash, making this side dish even more delicious....

The chicken is a simplified version of one of my favorite recipes: smoky Mexican pulled chicken. It gets the bulk of its flavor from smoked paprika, one of my all time favorite spices. It adds the teeniest amount of heat and, as you may have guessed, a lot of smokiness. It’s a great, inexpensive, and natural way to get a deep smoky flavor if you’re in a hurry, can’t grill, and don’t want to use something like liquid smoke....

Tofu scramble is one of these genius vegan hacks that make being vegan so easy these days. Someone clever has noticed that sprinkling black Indian salt on silken tofu makes it turn into a convincing plate of scrambled eggs. I read about this combination a while ago but I was not able to find black salt here so I could not test it until my friend Briony turned up on my doorstep with a bag of Indian goodies....

Although autumn is commonly associated with all things pumpkin, it also happens to be the sweet potatoes season. I love sweet potatoes so I came up with a new recipe featuring these orange beauties today. This simple recipe for sweet potato fritters features only a handful of staple ingredients and comes together quickly. They can be baked or fried and are absolutely delicious with a side of a zingy and spicy chipotle dip....

Best overall substitute: Feta cheese is the best like-for-like substitute for cotija cheese. You can use it exactly as you would use cotija (either as a filling or garnish). It has a very similar crumbly texture, salty and mild flavor, and can be found at most local grocery stores. It’s also cheaper than cotija! However, it’s not the only replacement. There are better replacements based on texture or flavor, as well as price and dietary restrictions!...

Pair this with some tortilla chips, make nachos, or just throw it on a slice of toast to make one of these amazing avocado toasts! This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe This recipe uses simple ingredients, but there’s a secret twist to making sure the flavors are evenly dispersed and irresistible!...

I don’t know about you but I am sucker for anything with an apple and cinnamon filling and so apple strudel is one of my favourite sweet treats. It’s quite a traditional thing to bake for Xmas in many countries of central Europe and it used to be a staple of my childhood Xmas too. Strudel has quite a reputation for being impossible to make, but I don’t actually think it is that difficult provided you don’t expect yours to rival that of an accomplished strudel master on your first try 😉 ....

I’m really hoping that you are mushroom fans as today’s dish is all about their meaty, fragrant presence. I have loved mushrooms ever since I was a child and I am always excited by mushroom recipes. I love them so much that I found some expired oyster mushrooms in my fridge the other day. They were 3 days past their expiry date but I am not the kind of person who pays much attention to those, I tend to use my senses to determine if something is still fit for consumption....

I could not dream of making these today as my house has been turned upside down, but I shot them for you a while ago (in preparation for this chaos) and I thought it would be a good recipe to share today. It’s easy to make, filling and way more nutritious than traditional maki rolls made with sushi rice. They are also way less fussy as brown rice isn’t as delicate a beast as sushi rice and does not require a lifetime of rinsing and fanning 😉 ....

If you are marzipan fans then you are in for a treat today. At Duncan’s request, I made a big stash of vegan marzipan truffles. They are sooooo simple and so much fun to make too. Traditionally marzipan is made with blanched almonds, but I also tried using unblanched ones to a very good effect. The taste is a bit more pronounced, especially if you toast them lightly on a dry pan before grinding them into an almond meal and the resulting marzipan paste has little brown specks in it but that’s hardly a problem....

Today I decided to bring you a recipe that combines two seasons in one, the pumpkin season and the baking season. This fusion has resulted in a batch of beautifully fragrant vegan pumpkin biscotti that are begging to be dunked in your beverage of choice – black coffee or rooibos with plant milk in my case. I’ve always had a soft spot for biscotti. When I worked a mind numbingly boring office job, I used keep a box of biscotti in my drawer at all times to keep my sprits up until I finally broke up with my job and my biscotti habit....

Today’s recipe is a vegan strawberry cake that I have been meaning to make for ages and I suddenly realised, in a bit of a panic, that strawberry season is almost gone so I’d better hurry up. This vegan strawberry cake doesn’t use any artificial strawberry flavourings but real, juicy and sweet strawberries – in abundance! It’s a great cake to make when you find yourself with a massive strawberry haul for whatever reason – you got overly enthusiastic in the fruit & veg aisle for example (that’s ALWAYS me!...

The cooking process is stress-free too. No steaming, just throw the dumplings directly into a chicken broth to take on all the flavour. Only simple, low-cost ingredients are needed for this dish. The dumplings are flavoured with soy sauce, Shaoxing wine (optional), ginger and spring onion (scallion) and cooked in a broth of seasoned chicken stock and noodles. The result is a warming, nourishing meal that is packed with flavour....

This Bacon Wrapped Pork Loin with Apple Cider Gravy is a beautiful and DELICIOUS main course that can be assembled ahead of time! It’s sure to impress at a dinner party, but it’s easy enough to make for a casual Sunday dinner. When I think of fall, and specifically fall food, I don’t think there’s anything more quintessential than pork with apples. And the flavor of the Wright® Brand Bacon is the perfect complement to slightly sweet apple cider gravy and juicy savory pork....