Pinkest Party Dip (Photographs copyright Heidi Swanson)
New York Times bestselling author Heidi Swanson has recently released a new cookbook that celebrates whole-food vegetarian recipes with “Super Natural Simple.”
Swanson, the author of “Super Natural Cooking,” “Super Natural Every Day” and “Near & Far,” is also a two-time James Beard Award winner.
In this new cookbook, she offers 120 streamlined recipes that offer a whole-food approach as well as minimal ingredients and time-saving tips.
The recipes are divided into 10 chapters: Make-Ahead Mornings, Snacks & Other Quick Bites, The Best Salads, Nourishing Soups & Stews, Weeknight Noodles, Single Skillets, Sheet-Pan Meals, Easy Grills, One-Bowl Bakes and Easy-Drinking Refreshers, and are accompanied by gorgeous, full-color photos. Breafkast dishes included Deviled Egg Toast, French Onion Breakfast Strata and Jasmine-Chia Breakfast Pudding. Snacks include Puffed Rice Party Mix and Burrata Ball Four Ways. Salads of
Pindi Choley: Dark and Spicy Chickpeas [Vegan]
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A recipe for dark and spice crusted chickpeas, in the punjabi style of cooking. The soft chickpeas here are coated with spices, finished off with toasted ginger and chrushed dried pomegranate seeds.
Pindi Choley: Dark and Spicy Chickpeas [Vegan]
2 cups of water
Salt to taste
For the cooking base
1 medium sized red onion, diced
1 tablespoon freshly grated ginger
3/4 teaspoon amchur (dried mango powder) (can be substituted with juice of a lime
These Herb Beer Muffins by Wendy Irene are light, airy and delicious. Make them in the morning, so your kitchen smells amazing throughout they day. They are the perfect afternoon snacks and will definitely help you make it through your day. The beer bubbles up and makes the batter super fluffy; the combination of herbs give these such a fresh flavor. You are going to love these herb beer muffins!
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