This is a super simple curry made from plenty of vegetables so that it is really filling. It’s a really dry curry so it’s especially good with some nice chewy bread or even yogurt as a side but it doesn’t end up with a gravy so there’s nothing to sop up. This would work really well as a filling for dumplings / stuffed breads.
Udon is shockingly easy to make and without any special tools. It’s less work intensive than making spaghetti and less fussy than any egg pasta and again, it needs nothing more than a rolling pin, 5 minutes of work, and a handful of pantry staples. Works great in a quick soup or dipped in soy sauce on a hot day.
I don’t usually feel like you need a recipe to make a wrap but this was a great combo of ingredients so I’m going to let it slide this one time. Please make this very simple and delicious wrap (I made it with lavash because that’s what available here but you can make it with tortillas or wraps or whatever thin bread products you have around).
This soup has a wonderful simplicity to it. Sometimes coconut in soup can be really cloyingly sweet of overwhelming but in this soup its nicely balanced with the soft flavor of rice and the heartiness of mushroom. Since this takes only a few minutes to come together it’s perfect for when you don’t feel well or on a cold night where you just want a warm dinner right away.
This is one of those recipes that doesn’t seem like much but it takes mushrooms from a bland, boring food to the perfect topping for almost anything. I used this ragu smothered over the tops of popovers but it’d be great on polenta, over rice, and even as a pasta sauce.
These are like naan on steroids. They’re very unassuming but they were super quick to make and absolutely delicious. I didn’t do a great job at pan frying but they still were crispy and crunchy and completely satisfying. I made the dough the night before and then fried them up in the morning so that’s an option if you’re a little low on time or you like to last minute cook in the morning.
A basic staple of cooking re-fried beans. I hemmed and hawed if I wanted to post this recipe because it’s so basic and also because I used to buy re-fried bean (gasp!) instead of making them but since moving to Estonia that is no longer an option so now I make my own. They’re super easy to make and delicious so if you don’t have access to canned ones, give it a go.
This soup is surprisingly good for how little effort is needed to make it. Also I served it with a cutting board full of topping options which makes the soup fun too.
These creamy coconut lentils are a total treat. They have a really nice color to them and you can easily change up what vegetables you use depending what you have on hand or what is in season to make a filling meal.
Just a quick and delicious salad that brightens up any meal and come together in 5 minutes. I love myself some green salad but sometimes you just need something a bit different.