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Summary: Red lentil soup is a vegetarian staple, and so it should be : it is easy to make, the ingredients are cheap, and it is very healthy.
This one is lightly spiced with whole cumin seeds and topped with fresh coriander, crunchy roasted cumin paprika and cayenne chickpeas.
If making for a packed lunch, pack the roasted chickpea separately to keep them crunchy.
Feel free to double the recipe for the Roasted Spicy Chickpeas, as they are a nice change (and much better for you) from any occasion where you would serve the usual chips or roasted peanuts.
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Summary: This easy stir-fry is packed with crispy tofu, fragrant garlic, and a bold, spicy sauce. It comes together in just 15 minutes, making it perfect for a quick and satisfying meal. Serve with jasmine rice or noodles for a takeout-style dinner at home!
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Summary: Pickled onions are so easy to make ! I pickle them whole if I am planning to eat them in a week or two, at least, but for pickled onions ready to eat overnight, I pickle them sliced.
Many people boil the vinegar and add sugar. I have found over the years that if I soak my onions in salty water overnight, it works just fine with raw room temperature vinegar. Also, I don't add any sugar, as it is healthier. If you usually buy pickled onions with sugar in them, please try this recipe, I promise you will not miss the sugar at all !
As easy as 1-2-3. 1- Soak the onions in brine overnight. 2- Rinse, drain, put in a jar with spices, if using, and wait overnight. 3- Eat in salads, sandwiches, barbecues, etc.
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