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Spicy Mexican Turkey Burgers that are tender, juicy, and flavorful. It’s perfect for a Summer BBQ, or all year round.

I prefer turkey over chicken, hence a juicy Turkey Burger is my favorite burger to order when dining out. There are so many different variations of this burger, but one that’s packed with Mexican flavors is my favorite kind.

Oh, and the best part is the Chipotle Cream Sauce! The sauce is vegan! So how did I make it creamy? By adding avocado to the mix. It’s guilt-free and tastes uh-mazing

My husband ate two burgers in one sitting, so yes they are hubby approved, and y’all know he’s not easy to please. These turkey burgers are juicy and flavorful.

They are easily customizable, so you can omit the cheese and go dairy-free, you can swap the brioche bun for a healthier whole wheat or gluten-free bun, or simply omit the bread and go low-carb/paleo. This is your burger, build it the way you want! Hope you guys love it.

mexican turkey burger is:

Delicious
Spicy
Flavorsome
Healthy-ish (skip the cheese, go for a healthier bun)
Versatile (opt for a healthier bun, such as whole wheat or gluten-free)
Perfect with that Vegan Chipotle Cream Sauce (recipe below)
Paleo/Low-Carb (skip the bun 🙂 )
Ideal for Fourth of July, BBQ, Year Round

how to make spicy mexican turkey burger step by step? Make the Vegan Sauce / Chop Veggies

Add all the chipotle sauce ingredients to a food processor. Set aside.

Slice the tomatoes and onions into rings. Set aside lettuce – I use Organic Living Butter Lettuce.

Prepare the Turkey

In a large bowl, add the ground turkey and spices. Use your hands to mix everything up.

Split the turkey mixture into 4 sections, so roughly 1/4 pound each.

Form 4 patties. Heat a skillet on medium heat, once hot, spray avocado oil. Place 2 patties on a cast-iron skillet. Cook on each side for 3-4 minutes. Alternatively, you can barbecue the turkey burgers.

Flip. You should have a nice sear.

Once flipped, place a slice of cheese on the burger. Cover with a lid, and the cheese will melt. At this time, you can lower the heat very slightly if need be.

On a heated skillet/grill, place the buns. I used brioche, but for a healthier option go for whole wheat, or your favorite gluten-free bun.

Build your burger

Spread chipotle sauce on the bottom half of the bun.

Then place the burger patty and cheese, followed by lettuce, tomatoes, and onions. Spread chipotle sauce on the other half of the bun and top. Your burger is ready to devour.

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Spicy Mexican Turkey Burgers + Vegan Chipotle Cream Sauce

Spicy Mexican Turkey Burgers that are tender, juicy, and flavorful. It's perfect for a Summer BBQ, or all year round.

<strong>for the Vegan Chipotle Cream Sauce</strong>
  • 1 avocado
  • 2 tbsp cilantro
  • 1 1/2 tbsp fresh lime juice
  • 1 clove garlic
  • 2 chipotle peppers in adobo sauce
  • 1/4 tsp salt
  • pinch of black pepper
  • 6 tbsp water
for the Turkey
  • 1 pound ground turkey (93% lean, 99% lean will work too)
  • 3 cloves chopped garlic
  • 1/4 cup fresh cilantro (finely chopped)
  • 1/2 jalapeno deseeded (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/8 tsp black pepper
<strong>for the Burger</strong>
  • 4 brioche buns (use whole wheat or gluten-free buns for a healthier option)
  • fresh lettuce leaves (I like Organic Living)
  • tomato (round slices)
  • red onions (thin round slices)
  • 4 havarti cheese slices (muenster or pepper jack would work well too)
Make the Vegan Sauce / Chop Veggies
  1. Add all the chipotle sauce ingredients to a food processor. Set aside.
  2. Slice the tomatoes and onions into rings. Set aside lettuce – I use Organic Living Butter Lettuce.
Prepare the Turkey
  1. In a large bowl, add the ground turkey and spices. Use your hands to mix everything up.
  2. Split the turkey mixture into 4 sections, so roughly 1/4 pound each.
  3. Form 4 patties. Heat a skillet on medium heat, once hot, spray avocado oil. Place 2 patties on a cast-iron skillet. Cook on each side for 3-4 minutes. Alternatively, you can barbecue the turkey burgers.
  4. Flip. You should have a nice sear.
  5. Once flipped, place a slice of cheese on the burger. Cover with a lid, and the cheese will melt. At this time, you can lower the heat very slightly if need be.
  6. On a heated skillet/grill, place the buns. I used brioche, but for a healthier option go for whole wheat, or your favorite gluten-free bun.
Build your Turkey Burger
  1. Spread chipotle sauce on the bottom half of the bun.
  2. Then place the burger patty and cheese, followed by lettuce, tomatoes, and onions. Spread chipotle sauce on the other half of the bun and top. Your burger is ready to devour.
  • for a dairy-free option, skip the cheese.
  • for a healthier burger, skip brioche bread and opt for a whole wheat bun, or gluten-free bun.
  • for a paleo / low-carb option, skip the bun and go for a lettuce bun.

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Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.
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A robust cup of French Press Cardamom Fennel Chai with all the masala chai flavor, but with less cleanup.

You all know tea is a big part of my life. Given how often my family has chai, it’s about time someone decided to made it in a French Press and cut down the whole “masala chai process”.

This French Press Chai is a family recipe, and one that my brother came up with. He is a tea and coffee connoisseur. Every time I go back home, this is the chai you’re seeing on my stories. We rarely make boiled Masala Chai unless we have guests over.

This recipe is quick and easy with all that Indian tea flavor, but without having to stand in front of a stove. Hope you guys try this recipe next time you’re up for Masala Chai.

Tips on making the BEST French Press Cardamom Fennel Tea:
  • add hot water, not boiling water, to the French Press. Adding boiling water will result in bitter tea, so make sure the water is hot.
  • Make sure you use green cardamom pods with black seeds. Often times we find pods with brown seeds in them which aren’t as flavorful. Go for the black seeds.
  • Allow the tea to brew for 3-4 minutes in a tea cozy before serving.
  • Add a touch of whole milk, however evaporated milk would be lovely in this tea. Additionally, if you’re dairy-free, opt for cashew nut milk on top… it works really well in this recipe.

french press cardamom fennel tea is:

Robust
Flavorful
Gluten-Free
Customizable – go dariy-free, I recommend Cashew Milk
Floral
Medium Bodied
Delicious

 

How to make French Press Cardamom Fennel Tea step by step?

1. Boil the water.

2. While the water boils, remove the seeds from the cardamom pods. Use a mortar and pestle to crush the seeds. Crush the fennel seeds too.

3. Add all the seeds to the French Press.

4. Along with Indian tea leaves.

5. Once the water boils, wait for a couple minutes until it is not boiling, but rather hot. Once hot, add the hot water to the French Press.

6. Stir. Cover the French Press with its lid followed by a tea cozy. Wait 3-4 minutes and let the flavors combine.

7. Once done. Gently press the French Press and pour into a tea cup. Enjoy with touch of milk.



French Press Cardamom Fennel Chai
 
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
A robust cup of French Press Cardamom Fennel Chai with all the masala chai flavor, but with less cleanup.
Author: Nisha @ honeywhatscooking
Recipe type: Beverage/Tea
Cuisine: Indian
Serves: 2-3 cups
Ingredients
  • 3 cardamom pods with black seeds, crushed
  • 1 tsp fennel seeds, crushed
  • 3 tsp Indian tea leaves ( I love Wagh Bakri )
  • 20 ounces hot water
  • a touch of whole milk, optional
Instructions
  1. Boil the water.
  2. While the water boils, remove the seeds from the cardamom pods. Use a mortar and pestle to crush the seeds. Do the same for the fennel seeds.
  3. Add all the seeds to the French Press.
  4. Along with Indian tea leaves.
  5. Once the water boils, wait for a couple minutes until it is not boiling, but rather hot. Once hot, add the hot water to the French Press.
  6. Stir. Cover the French Press with its lid followed by a tea cozy. Wait 3-4 minutes and let the flavors combine.
  7. Once done. Gently press the French Press and pour into a tea cup. Enjoy with touch of milk.
3.5.3226

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Punjabi Chole also known as Amritsari Chole are chickpeas cooked in a onion tomato gravy with Indian spices.

Growing up, my mom made Punjabi Chole all the time. Even now when I visit NJ, she asks me what I wanna eat, and I always respond, “chole.” I made Chole with my mom once and she made enough for 20 people. It wasn’t fun to say the least because she didn’t measure anything.

If you’ve been watching me cook on Instastories, you know I’ve made Punjabi Chole quite a few times. I finally got around to perfecting this dish by blending the onions and tomatoes (separately) rather than chopping the ingredients. Blending both ingredients yields in a thicker gravy consistency that I love.

What distinguishes Punjabi Chole or Amritsari Chole apart from other chole recipes is the dark brown color. This is attained by adding tea leaves to the uncooked chickpeas while boiling them. It makes the dish all the more appetizing.

My husband whom you all know is so fussy about eating Indian food loved my Punjabi Chole. He enjoys his chole with naan, while I enjoy mine with brown rice as you can tell. Hope you guys give this classic Punjabi dish a try and pair it with some raita (cilantro mint yogurt) too. Enjoy!

punjabi chole / amritsari chole is:

Vegan
Gluten-Free
Healthy
Aromatic
High in Fiber
Delicious
Tangy
Slightly Sweet & Spicy

 

How to make Punjabi Chole step by step?

1. Soak 1 cup chickpeas overnight in lots of water, about 5 cups. Once done, drain and rinse the chickpeas. In an InstantPot, add 1 cup of soaked chickpeas, and the remaining ingredients for the chickpeas/chole. Cook on HIGH PRESSURE for 15 minutes, natural release 10 minutes.

2. In the meantime, prep the remaining ingredients. Blend the onions not all the way, just enough to be very finely chopped, I just used my 4-cup Cuisinart.

3. Chop the garlic, ginger, and green chilies, Set aside. Also, puree/blend the tomatoes.

4. Get your spices ready – coriander powder, red chili powder, turmeric powder, cumin powder, and pomegranate powder (anardana).

5. Once the chickpeas are done, release the valve and then open the InstantPot. Hit CANCEL. This is what you should have. Discard the tea bags.

Cook

6. Heat a cast-iron dutch oven, once hot, add oil followed by cumin seeds.

7. Add the blended onions. Cook for 7-8 minutes on medium heat, or until browned.

8. Add the ginger, garlic and green chilies, Cook for 1 minute.

9. Add the pureed tomatoes. Mix. Cook for 5-6 minutes without a lid.

10. Then cover with a lid and cook for 5 minutes on low-medium heat.

11. Add a 1/4 cup of water to the tomato mixture and cook for a couple minutes.

Add spices & simmer

12. Now add all the spices we set aside – coriander, cumin, turmeric, red chili powder, and pomegranate powders. Season the tomato mixture with salt at this time.

13. Now just add the chickpeas to the tomato mixture (DO NOT DISCARD THE CHICKPEA WATER). Cook for a minute.

14. Add 3 1/2 cups of chickpea water, this should be dark brown.

15. Mix. Cover and simmer on low-medium heat for 20 minutes. Turn off the stove.

16. Add garam masala and mango powder.

17. Add tamarind too.

18. Garnish with chopped fresh cilantro leaves. Mix. Wait 10 minutes before serving so the flavors marry together.


Punjabi Chole (vegan, gluten-free, healthy)
 
Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
 
Punjabi Chole also known as Amritsari Chole are chickpeas cooked in a onion tomato gravy with Indian spices.
Author: Nisha @ honeywhatscooking
Recipe type: Curry
Cuisine: Indian
Serves: 4 servings
Ingredients
  • for the chickpeas/chole
  • 1 cup chickpeas
  • 1 black cardamom (moti elachi)
  • 3 green cardamoms
  • 4 cloves
  • 2 bay leaves
  • 2 black tea bags (I like Wagh Bakri)
  • 1 inch stick cinnamon
  • 4 peppercorns
  • ½ tsp salt
  • ¼ tsp baking soda
  • for the gravy
  • 2 tbsp avocado oil
  • 1 tsp cumin seeds
  • One large red onion, blended
  • 1½ inch piece ginger, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 green chilies, finely chopped
  • 3 plum tomatoes, blended
  • ¼ cup water
  • 1 cup cooked chickpeas
  • 3½ cups chickpea water (from the instant pot)
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ¼ - ½ tsp red chili powder (your preference)
  • 1 tsp pomegranate powder (anardana)
  • ½ tsp mango powder (amchoor)
  • 1 tbsp tamarind (not concentrate)
  • ½ tsp garam masala
  • fresh cilantro leaves for garnish
Instructions
  1. Soak 1 cup..
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Pistachio Lemon Cake with Cardamom Whipped Cream… it’s the perfect cake light & airy cake on a spring/summer day.

Couldn’t we just have birthdays and not get older? What I love most about my birthday are the calls, text messages, and DMs from family, friends, and all of you guys. It makes me feel so loved.

The other thing I look forward to most on each birthday is celebrating with my husband. When it’s 9 pm in California, and midnight in New York (he knows me too well), he’ll bring out my favorite Red Velvet Cupcake with a candle on it and sing “Happy Birthday” to me. Of course, I’ll make sure I have my chai ready to go.

What I’ve learned

Another year older! The one thing I’ve realized more and more in the past year is to let things flow and letting go of what no longer serves me. I no longer force things that are not meant to be. So my new mantra is to just let things flow and it’ll all work out. It’s like the time I reunited with my husband 10 years later, it all makes sense now, what’s meant to be will be.

As much as I’d love to move back to the east coast, I don’t fight it as much anymore. This time around when I returned back to California, instead of taking a week to normalize, it took me just two days. They were two long painful days, but just two days. To me, that’s progress. With that said, I keep myself sane by making frequent trips back home and I’m grateful to have a supportive partner in that respect.

On a day like today, I can’t say that I don’t miss my family and friends. Sometimes I wonder what it would be like to celebrate with all my loved ones in one place. A girl can only dream. Today, I’m toasting myself… another year older, I hope another year wiser. May I continue to learn and grow each year, and become the person I am meant to be.

It’s June 14, so of course we gotta have cake! This Pistachio Lemon Cake with Cardamom Whipped Cream is a delightful treat. Truth – I actually made this cake for my husband’s birthday back in February, but I’m only posting it now. This is the perfect spring summer cake that’s light, airy, and delicious. Hope you guys try it!

pistachio lemon cake with cardamom whipped cream is:

Delicious
Mouthwatering
Fragrant
Light & Airy
Indulgent
Perfect for Summer or Spring

  How to make Pistachio Lemon Cake with Cardamom Whipped Cream Dry Ingredients

Preheat oven to 350 degrees. Grind the pistachios in a small blender. I used my Cuisinart 4-cup food processor.

Combine all the dry ingredients in a medium sized bowl.

Wet Ingredients

Zest the lemon, you should have roughly 2 tsp.

Whip butter in a large bowl until creamy.

Add sugar and blend until creamed, about 5 minutes.

Then add eggs one at a time.

Now add vanilla and mix well.

Now alternate between the dry ingredients and milk starting and ending with the dry in 2 batches. Adding some flour. DO NOT OVER MIX!

Now add milk. Alternate until done. DO NOT OVER MIX.

Add lemon zest.

Optional: Add 2 drops of green food color, more if you wish. Combine.

Pour the batter into a round springform pan and into the oven for 40-45 minutes.

Once cool, dislodge cake and place it on a cake stand.

Now make the whipped cream topping. Add all the contents of the whipped cream in a large bowl.

Mix until light and fluffy, DO NOT OVER MIX otherwise you’ll end up with butter.

Whipped topping is done. Top over cake and serve.



5.0 from 2 reviews
Pistachio Lemon Cake with Cardamom Whipped Cream
 
Prep time
30 mins
Cook time
45 mins
Total time
1 hour 15 mins
 
Pistachio Lemon Cake with Cardamom Whipped Cream... it's the perfect cake light & airy cake on a spring/summer day.
Author: Nisha @ honeywhatscooking
Recipe type: Cake/Dessert
Serves: 12 slices
Ingredients
  • Dry Ingredients
  • ¾ cup pistachios, grinded
  • 1¼ cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp cardamom powder
  • ½ tsp salt
  • Wet Ingredients
  • ½ cup whole milk
  • 1 tsp pure vanilla
  • ½ tsp almond extract
  • 1 stick unsalted butter, room temperature
  • ¾ cup sugar
  • 3 organic eggs
  • zest of 1 lemon or 2 tsp
  • optional: 2 drops green food color
  • for the whipped topping
  • 1 cup..
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Sweet Potato Chaat is a delicious healthy salad that’s perfect for summer, or anytime of the year. It’s packed with all those traditional chaat flavors.

I find it quite comical when I think about how my husband achieved Yelp Elite Status. Let it be known that I’m still not Yelp Elite. Before I came along, he barely thought about food let alone review restaurants on Yelp.

Once I came into the picture, we would dine at restaurants and I would take a million pictures of food with my camera. Yes, anyone whose with a food blogger eats cold food. So while I’d take my pictures, he got bored, and started taking pictures on his phone. He’d review the restaurant and post his pictures on Yelp. Additionally, Mr. Honeywhatscooking read up on how to become Yelp Elite.

Needless to say, with time, consistency, and lots of dedication, Mr. Honeywhatscooking became Yelp Elite, and his wife – a food blogger, is not. He never fails to rub that in my face, and I never fail to remind him I’m the reason he has elite status.

And now this Sweet Potato Chaat. When summer rolls around, I love eating lighter foods using fresh ingredients. This chaat is similar to my Quinoa Bhel Salad. Hope you guys try it! 

sweet potato chaat salad is:

Healthy-ish (skip the sev for a healthy option)
Vegan
Gluten-Free
Perfect for Summer
Light & Delicious

How to make Sweet Potato Chaat step by step?

1. Preheat oven to 425 degrees. In the meantime, peel sweet potatoes and cut into small cubes. You’ll need roughly 4 1/2 cups.

2. Line a baking tray with foil. Place the sweet potatoes tossed in olive oil and chaat masala. Into the oven at 425 degrees for 30 mins. Toss half way.

3. Make the green chutney by combining all the ingredients in a coffee grinder.

4. Once blended.

5. Dry roast peanuts in a pan on low-medium heat until slightly toasted.

6. In a large bowl, add the drained chickpeas, red onion, and red bell pepper.

7. Once the sweet potato is done, this is what you should have.

8. Add the sweet potato to the veggie mixture and toss.

9. Top with green and tamarind chutneys, and lemon juice.

10. Add 1 tsp of chaat masala, peanuts, and bean sprouts. Gently toss.

11. Top with sev, cilantro, and pomegranate seeds. Serve!



5.0 from 3 reviews
Sweet Potato Chaat (gluten-free, vegan, healthy)
 
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Sweet Potato Chaat is a delicious healthy salad that's perfect for summer, or anytime of the year. It's packed with all those traditional chaat flavors.
Author: Nisha @ honeywhatscooking
Recipe type: Salad
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • for the sweet potato
  • 4½ cups organic sweet potato
  • 2 tsp chaat masala, I love MDH brand
  • 2 tbsp olive oil
  • for the green chutney
  • 1 clove garlic
  • ½ inch piece ginger
  • ¼ tsp salt
  • ½ tsp cumin seeds
  • 1 tbsp water (add very little more, if need be)
  • 1 tbsp lemon juice
  • 2 tbsp red onion, chopped
  • ½ tsp sugar
  • 1 green chilly
  • 1 fresh bunch cilantro
  • for the chaat
  • 1 (15 ounce) can organic chickpeas, washed & drained
  • ½ cup red onion, finely chopped
  • ½ cup red bell pepper, finely chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp tamarind, I used store bought
  • 3 tbsp green chutney
  • ¼ cup peanuts, dry roasted
  • 1 tsp chaat masala
  • 2 ounces bean sprouts
  • for garnish
  • ¼ bhujia sev (I love Haldirams)
  • fresh chopped cilantro to taste
  • sprinkle pomegrante seeds
Instructions
  1. Preheat oven to 425 degrees. In the meantime, peel sweet potatoes and cut into small cubes. You'll need roughly 4½ cups.
  2. Line a baking tray with foil. Place the sweet potatoes tossed in olive oil and chaat masala. Into the oven at 425 degrees for 30 mins. Toss half way.
  3. Make the green chutney by combining all the ingredients in a coffee grinder.
  4. Once blended.
  5. Dry roast peanuts in a pan on low-medium heat until slightly toasted.
  6. In a large bowl, add the drained chickpeas, red onion, and red bell pepper.
  7. Once the sweet potato is done, this is what you should have.
  8. Add the sweet potato to the veggie mixture.
  9. Top with green and tamarind chutneys, and lemon juice.
  10. Add 1 tsp of chaat masala, peanuts, and bean sprouts. Gently toss.
  11. Top with sev, cilantro, and pomegranate seeds. Serve!
3.5.3226

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I love seeing your creations!

 

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Delicious and satisfying Veggie Pesto Flatbread Pizza made on whole wheat lavash bread with lots of roasted veggies.

Life of a Food Blogger

People often ask me how I juggle working full-time and blogging. Life as a Food Blogger isn’t always as exciting as it seems, there is a lot of work that goes into putting one post together. The key is time management.

After work, I generally take an hour break and then cook dinner. Cooking actually relaxes me so I don’t usually see it as work, especially if I’m creating a new recipe.

In the evenings I unwind. This is my “me time” when I sit down to blog and watch TV. Long gone are the days where I used to sit around and watch TV. Nowadays I multi-task because there is always something I can work on. Being a food blogger appears fun and easy, however there is a lot of back-end work that often goes unnoticed.

Here are some things involved… testing out recipes a few times before finalizing, patiently waiting for perfect lighting, editing pictures, writing a blog post, setting up SEO, sharing the post across all social media platforms, engaging with readers, and fixing old blog posts. This gives you a general idea of what is involved in the entire process.

It’s not easy, it’s a lot of work, but it’s worth it if you enjoy what you do. For those of you who want to consider blogging, my advice is it’s never too late to start. Don’t expect perfection right away, just start and you’ll figure it out!

Veggie Pesto Flatbread Pizza

Now, let’s talk food! I’ve made my Veggie Pesto Flatbread Pizza so many times and shared on Instastories, but now I’m finally sharing this recipe with measurements.

The veggies and pesto do call for a good amount of olive oil, however it’s all good fat and this recipe makes 6 servings. Additionally, you’ll have leftover roasted veggies that you can use up in an omelette. It’s so good. Hope you guys love it because it’s a favorite in my home.

veggie pesto flatbread pizza is:

Whole Wheat
Healthy-ish
Loaded with Veggies
Thin Crust
Flavorful
Simple & Delicious

  How to make Veggie Pesto Flatbread Pizza step by step? Roasted Veggies

1. Here are the veggies you will need to roast. Preheat oven to 425 degrees.

2. Slice eggplant.

3. Brush both sides of the eggplant with olive oil – you will need 3 tbsp olive oil for the eggplant alone. Sprinkle a little salt.

4. Slice onions. Add 1/2 tbsp olive oil. Toss.

5. Slice red and green bell pepper. Add 1 tbsp olive oil. Toss.

6. Slice cherry tomatoes. Add 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and black pepper. Toss.

7. Place all the roasted veggies on a tray lined with foil (if you’d like). This makes cleanup easier.

8. Into the oven for 35 minutes, flip eggplant half way through and toss the veggies.

Vegan Pesto

9. While the veggies roast, make the pesto. Add all the pesto ingredients to a food processor.

10. Pesto is done. Set aside.

11. Once the veggies are done, turn off the oven, BUT LEAVE THE VEGGIES IN THE OVEN FOR 30 MINUTES. This will help them soften.

12. Once the veggies are done, this is what you’ll have.

Assemble

13. Take a whole wheat lavash flatbread and top with a dollop of pesto.

14. Top with all the roasted veggies and chopped fresh spinach.

15. Now add mozzarella cheese and Parmesan is optional.

16. Preheat a toaster oven to 400 degrees. Into a toaster oven for 3 minutes. The pizza will start to harden so watch this closely. Literally, bake this for 3 minutes.

17. It’s perfect. Cut into 4 squares and sprinkle oregano and crushed red pepper flakes. It’s so filling!



Veggie Pesto Flatbread Pizza (whole wheat, healthy-ish)
 
Prep time
30 mins
Cook time
35 mins
Total time
1 hour 5 mins
 
Delicious and satisfying Veggie Pesto Flatbread Pizza made on whole wheat lavash bread with lots of roasted veggies.
Author: Nisha @ honeywhatscooking
Recipe type: Pizza
Cuisine: Italian
Serves: 6 servings flatbread pizzas
Ingredients
  • for roasted veggies
  • 1 large/medium eggplant, sliced into..
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Mexican Pani Puri… a fusion twist on an Indian classic. It’s perfect for Cinco de Mayo or a summer barbecue.

I wish I could take credit for this recipe, but my cousin, Ajay, gets credit for this one. I first tried his Mexican Pani Puri this past Christmas and I couldn’t believe he made the pani and the corn salsa from scratch.

He later came clean and told me the pani is actually just Trader Joe’s Zhoug Sauce and water, and the corn salsa is also from TJs.

I was impressed he even came up with this concoction because it was so quick and easy. It literally takes minutes to put together.

This Cinco de Mayo, make this delicious Indian Mexican appetizer using just 6 ingredients. You’ll need three out of six ingredients from the Indian Grocery Store, and the rest from Trader Joe’s.

mexican pani puri is:

Delicious
Innovative
Vegan
Just 6 Ingredients
Quick & Easy
Perfect for Cinco de Mayo or a Barbeque

How to make Mexican Pani Puri?

1. Here are all the ingredients you’ll need.

2. Make the pani (water) using zhoug sauce, water, and chat masala.

3. Lightly crack the top of a gol gappa (crispy shell). Fill with corn salsa followed by black beans, then add pani (water), and finish it off with tamarind chutney.

4. You can serve it in a shot glass filled with pani with the puri on top. Enjoy!



Mexican Pani Puri (vegan, 6 ingredients)
 
Prep time
15 mins
Total time
15 mins
 
Mexican Pani Puri... a fusion twist on an Indian classic. It's perfect for Cinco de Mayo or a summer barbecue.
Author: Nisha @ honeywhatscooking
Recipe type: Appetizers
Cuisine: Indian
Serves: 20-30 pani puri
Ingredients
  • for the pani (water)
  • 3 tbsp Trader Joe's Zhoug Sauce
  • 1 tbsp chat masala (I like MDH)
  • 1 cup filtered water
  • for the fillings
  • a box of gol gappe from the Indian grocery store
  • small spoonful of Trader Joe's Cowboy Caviar Salsa
  • small spoonful of organic black beans, drained & rinsed
  • ladle of pani
  • half a spoonful of tamarind date chutney
Instructions
  1. Make the pani (water) using zhoug sauce, water, and chat masala.
  2. Lightly crack the top of a gol gappa (crispy shell).
  3. Fill with corn salsa followed by black beans, then add pani (water), and finish it off with tamarind chutney.
  4. You can serve it in a shot glass filled with pani with the puri on top. Enjoy!
Notes
* for gluten-free option, go ahead and get gluten-free gol gappas if you can find it.
3.5.3226

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My husband and I recently dined at Aveo Table + Bar at the beautiful Monarch Beach Resort in Dana Point, California.

Aveo Table + Bar serves Mediterranean, Californian Coastal cuisine with scenic sunset views. We had the best seats in the house.

We were people watching as a Cocktail Hour was taking place downstairs when we arrived.

Complimentary Starters

Focaccia Bread: Soft, warm and delicious with whipped butter and the most fresh pesto that took me back to Italy. A favorite.
Goat Cheese Caprese: Loved the combination of goat cheese, balsamic, roasted cherry tomatoes on a crispy crostini finished off with fresh basil. A favorite.

Appetizers

Snapper Ceviche: Flavorful ceviche, but it needed a little something extra. I loved that it came with a side of Indian papad which is a lentil crisp.

7 Grain Curry Pancake: My favorite item at Aveo Table & Bar. Griddled veggies flavored with curry powder sitting on a bed of Greek yogurt and black pepper. A favorite. Not on the menu.

Pacific Blue Crab Cakes: The potatoes and sauce on bottom were delicious. The sauce was a cross between ketchup and buffalo sauce. The crab cakes were crispy on the outside and tender on the inside, but could have used a little more flavor.
Brown Butter Chorizo Shrimp: Shrimp chorizo flavored with harissa and cilantro in olive oil. Although the flavors were good, this dish was very oily. Not on the menu.

Mindful Eating

Local Fisherman’s Catch: The fisherman’s catch was prepared with halibut which was seasoned well and simply outstanding. The roasted veggies with carrots and cauliflower were perfectly cooked. The hummus was excellent. This dish was a melody of Mediterranean flavors. A favorite.

From the Surf

Pan Roasted Scallops: Unfortunately this dish was a let down. The scallops and gnocchi were bland and unappetizing.

Dessert

Apple Fritter Donuts with Salted Caramel & Fresh Granola: Incredible! Loved the apple pieces inside the lightly battered donut, and the sated caramel ice-cream. Complex flavors that came together beautifully. A favorite. Not on the menu.
Tiramisu (bottom right): Not your traditional tiramisu, hence this was just okay for me. I enjoyed the pistachio biscuit at the bottom.
English Breakfast Tea: it was perfect on a cool night under a heat lamp.

Restaurant Review
Aveo Table + Bar at Monarch Beach Resort

Note: many items we tried were not on the menu, ask for these items to see if the chef can accommodate you.

COST: $$$
CUISINE: Mediterranean/Californian
FAVORITES: Foccacia Bread | Goat Cheese Caprese | 7 Grain Curry Pancake | Halibut Local Fisherman’s Catch | Apple Fritter Donuts with Salted Caramel & Fresh Granola
OVERALL4 / 5
I enjoyed quite a few dishes at Aveo Table + Bar, and some of those dishes weren’t on the menu. I’m not quite sure why these dishes aren’t on the menu. My most favorite items of the evening were the 7 grain curry pancake, halibut local fisherman’s catch and tender apple fritter donuts. With that said, most dishes here were good, however some fell short because they were lacking in that wow factor I was looking for. I do recommend visiting Aveo Table + Bar at the beautiful Monarch Beach Resort around sunset for the drinks, food, and view.

Food: Very Good | Drinks: n/a | Décor: Dressy | Service: Excellent | Value: Pricey

Location
One Monarch Beach Resort
Dana Point, CA

The post Al Fresco Dining: Aveo Table + Bar at Monarch Beach Resort | Dana Point, California appeared first on Honey, Whats Cooking.

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