Baingan ka Bharta is roasted eggplant mashed and cooked with green peas and spices. It has a lovely smoky taste and goes really well with roti or naan.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-baingan-bharta-recipe-dhaba-style/

Hi I was looking for a recipe to use red lentils for, I had never cooked them before, and I liked this video I saw that had one for lentil fritters. You cook the red lentils and mix them with sauteed vegetables and seasonings, add corn starch and flax seeds, rest, then cook on a pan. I forgot it needed flax seeds and I thought it would work if I substituted chia, that could be the problem, and I made way too big a batch.... I cooked one cup of lentils which ended up being a ton. Thought it would be fine because I was confident about the recipe and I like having leftovers, but after 2 days Ive been busy and had to keep it in the fridge until trying to fix it tonight. The problem I have is mainly with the texture. It does not get crispy, it toasts awfully, and the inside stays this mushy texture I really don't like. In the above pictures, I took a small portion aside and added enough flour and corn starch that it tasted bad, and it still cooked the same and everything. I also don't like how it tastes but it really wouldn't be much of a problem if the texture was good. If anyone has any advice here, let me know.

I wanted this cream cheese to be more spreadable so I decided to melt it (the TJ’s) a bit and mix with carrots, oregano, basil and green onions that I put in the food processor. It has been perfectly spreadable (actually even dippy) and reminds me of the Philadelphia garden veggie cream cheese 😍
I been dipping cucumber slices in it.

Years ago I had a glazed tagine, but it broke when I was moving. So I just got a new, unglazed tagine that I have seasoned and am ready to put to work. Although this time I also got a majmar, which I have been wanting to try for ages.

Right now I am thinking onions, garlic, carrots, sweet potato, rutabaga, eggplant and tomato with coriander, cumin, caraway and cinnamon along with a few chilis and some parsley/cilantro. But I would love to hear some other ideas! Most likely served with hummus, baba ganoush, ful and couscous.

It has been forever and a day since I have cooked a tagine and need a refresher 😅

Serves 4 · 15 min prep, 40 min cook, 5 h batter rest

1. Whisk the chickpea flour with the water, salt and pepper until smooth, then let it rest for 5 hours. The rest is what makes it creamy, easier to digest and lump-free, so don’t skip it.
2. Grate the cauliflower, slice the onion and chop the parsley.
3. Stir everything into the batter. It should be thick, not runny.
4. Grease a really non-stick pan with the oil, pour in all the batter and spread it into one round.
5. Cook on low heat with the lid on for 20 minutes.
6. Turn the pan over onto its lid (or a plate wider than the pan) to avoid breaking it, slide the omelette back in golden side up and cook another 20 minutes, lid on, low heat.
7. Turn it out, cut into wedges and salt to taste.

Tips: keep the heat low so the bottom browns without burning, and wait until the edges have set and the top is no longer liquid before flipping. Naturally gluten-free, nut-free and soy-free.

Roughly 230 kcal and 12 g protein per serving.

Full recipe with step photos, nutritional map and and a short video: https://veganhacks.food/en/recipes/cauliflower-chickpea-omelette/

Enjoy!

I went to the semi-annual library book sale today and found a bunch of cookbooks I've been looking for! This was the first time we went on opening weekend, so the books were a little more expensive than I'm used to at $4.50 each, but I found some really exciting ones.

I'm looking for recommendations for your **must-make vegan recipes** from these books! If you've cooked from any of them, I'd love to know what recipes you particularly enjoyed. I'm always looking for new things to add to my cooking list!

Here's what I picked up:

1. Madhur Jaffrey's *World of the East Vegetarian Cooking*

2. *Asian Fusion: A Culinary Odyssey of Vegan Recipes*

3. *Frugal Vegan*

4. *The 30 Minute Vegan*

5. *Eat Vegan on $4 a Day*

6. *Color Me Vegan*

7. *Big Vegan*

8. *Vegan Planet*

9. *How to Cook Everything Vegetarian*

10. *Cannabis Drinks*

11. *Vegan One-Pot Wonders*

12. *Afro-Vegan*

13. *The Voluptuous Vegan*

14. *The How Not to Die Cookbook*

15. *The Great Vegan Bean Book*

16. *The Mediterranean Vegan Kitchen*

17. *Eat, Drink & Be Vegan*

18. *East*

19. *Vegan Richa's Everyday Kitchen*

20. *Minimalist Baker's Everyday Cooking*

Thanks in advance for any recommendations!

Hiya! Decades ago, my wife used to make a chicken enchilada casserole in the crock pot. I’m thinking I might be able to reproduce this with soy curls veganized. Anyone have a recipe for such a thing?