These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is vegan, soy-free, nut-free, and has a gluten-free option!
I hope you’re as excited as I am for the release of Vegan Richa’s newest book: Vegan Richa’s Everyday Kitchen! The powerhouse known as Richa Hingle has a hugely popular blog, that share’s her name, and already has one cookbook out. You may know it.. the best seller, Vegan Richa’s Indian Kitchen!
Richa’s blog has many drool-worthy photos and is filled with colorful foods that are super flavorful. I’ve followed her for YEARS, seriously, since my blog’s inception in 2011. It’s been quite amazing to see her evolution into what she is today, and I really admire her and the hard work that she’s put in.
All of that to say, I was stoked to have a copy of her newest book show up on my doorstep, in October. And even more stoked to make these tasty Baked Vegetable Pakoras, out of it! Pakoras are typically fried, and while I love ordering them at restaurants, I don’t make them at home. Having this healthier, baked option changes the game!
If you’re interested in checking out more recipes, besides these baked vegetable pakoras, from this book, here’s a list of blogs sharing them!
- Black Pepper Cheesy Mac and Broccoli
- Red Curry Soup with Lentils
- Bombay Potatoes and Peas
- Easiest Black Bean Burgers
- Buffalo Chickpea Tacos
After the recipe, enter to win a copy of Vegan Richa’s Everyday Kitchen! (US Residents, 18 & older only, please)
Looking for Thanksgiving Leftover Recipe Ideas? I’ve got you covered with these delicious dishes ranging from simple to fully-transformed! Originally, I thought that this post wouldn’t appeal to many. But, after doing a poll on Instagram (finally), it was a resounding “YES!!” from a large majority of you!
So, I got to work, and made 3 of these just this morning, while the last couple are from years prior. I hope that you love them as much as I do! But, I must say, that the quality of the outcome depends on what your leftovers are like. If you like your leftovers, you’ll probably be just fine! Though, you may need to add a lil’ something here or there, depending on your preferences.
These Couscous-Stuffed Delicata Squash make for a beautiful and comforting dish, to adorn your holiday table, this year! Made with Wild Garden’s Couscous Heat & Serve Pilaf.
Now that we’re jumping right into the holiday season, it’s important to have as many options as possible to serve your friends and family! Being that I end up making 90% of the dinner each year, I know that time is of the essence. It also helps when the recipe is easy and convenient!
Enter: Couscous-Stuffed Delicata Squash. These stuffed squashes utilize a premade pilaf, but take it up a notch with some familiar mix-ins, fresh herbs, tahini sauce, and juicy pomegranate seeds. I have to say, I don’t use pomegranates very often. But, when I was cracking this one open I was totally in awe of how the perils look like literal jewels, with facets and vibrant color. I probably stared at them longer than I’d like to admit, but that – and their flavor – is what makes them so special for this dish!
So, back to the filling, I used Wild Garden’s Couscous Heat & Serve Pilaf, which is a shelf-stable packet that you can get at most grocery stores and Amazon! The couscous has chickpeas mixed in, marinated in a tomato-based sauce, and heats up in 90 seconds in the microwave! For this recipe, I wanted to add the traditional onion and celery to the filling, but add more Mediterranean flavors with parsley, mint, and tahini.
I highly suggest making this Couscous-Stuffed Delicata Squash as an untraditional side dish or entrée for your holiday table. I know it’ll be a hit! And if you want more suggestions on how to use other delicious Wild Garden products, check out my Tofu Shawarma Skewers and Arugula Bulgur Pilaf Salad.