All posts filed under: Recipe Digest

Recipes that I love from my fellow bloggers

Roasted Rosemary-Parmesan Cauliflower

Why I like cauliflower is that it is so versatile. It can absorb and carry any flavor you give it, so there are so many cooking methods. My favorite way to eat cauliflower is to roast it with red curry seasoning and and stir fry with potatoes. However, if you like to snack on this beautiful vegetable, this roasted cauliflower recipe mighty be what you are looking for. Roasted Rosemary-Parmesan Cauliflower Cauliflower snack roast with red curry seasoning powder Ingredients One head of cauliflower 2 tablespoon of roasted red curry powder Half a teaspoon of crushed red pepper Half a teaspoon of turmeric Teaspoon of salt Butter or olive oil Preparation Wash and break the cauliflower in to individual florets of bite size Mix all the seasoning and sprinkle over the cauliflower florets and let it marinate for 15 minutes Lay down on a cookie sheet and spray with cooking oil or coat with butter Bake until crispy roasted on the edges Snack away until the heart full

chopped mushrooms and halved onion on table with herbs and spices

VEGAN FRENCH ONION SOUP — Plant Based Relationship

Vegan French onion soup was a must make for us as soon as fall hit! Growing up my mom used to make me French onion soup during the colder seasons. It was only fitting that I made a vegan version of my own! I don’t know if I can put it into words but, do […] VEGAN FRENCH ONION SOUP — Plant Based Relationship

close up of vegetables in market

How to Eat Leafy Greens Sri Lankan Style

Greens as a Condiment One of the best ways to add leafy greens to any meal is by making them into a chutney or making pesto with it. Sri Lankan style coconut green chili and curry leave chutney is one of my favorite dips for cutlets or carrot sticks. I do think however, this recipe is heavily influence by Indian chutneys made in somewhat similar way. Like, Coriander chutney. Prepping yourself a curry leaves chutney is super easy. Just puree couple of handfuls of curry leaves, half a cup of coconut, a clove of garlic, three green chilies, teaspoon of turmeric, half a teaspoon of salt, half a teaspoon of freshly crushed black pepper, tablespoon of lime juice. Apart from these common methods, we do often add them in to flat breads , salads and soups as well. As the saying goes, as much vegetables as possible in the diet is good. isn’t it ?