Part of a healthy yoga lifestyle is having a vegetarian diet. You all know this already – it’s good for the environment, it’s good for your body, and it’s a form of compassion for animals. Some people say that vegetarian food is bland – they have no idea! Check out this space for a number of vegetarian recipes. If you’ve got a recipe you’d like to share with us, drop us a note at email@example.com and we’ll publish your recipe with a credit to you! Happy cooking! #nomnom
Eggless Chocolate Chip Cookies
- All purpose flour (Maida) – 1 cup + 2 tablespoons
- Baking soda – ½ teaspoon
- Salt – a pinch, skip it if using salted butter
- Unsalted butter – ½ cup or 1 stick, soften to room temperature
- Granulated sugar – ¼ cup
- Light brown sugar – ¼ cup
- Vanilla extract – ½ teaspoon
- Milk – 2 tablespoons
- Chocolate chips – ½ cup
- Preheat the oven to *350 degree F or 180 degree C* for at least 10 minutes.
- Line a cookie sheet with parchment paper or just spray with nonstick spray.
- Take dry ingredients (all purpose flour, salt and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
- Take soften butter in another bowl. Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
- Then add both sugars (granulated and brown sugar). Again beat till it becomes fluffy (about 2 minutes).
- Then add vanilla extract and milk. Whisk till it gets incorporated.
- Add dry ingredients. Beat it until incorporated.
- Add chocolate chips. And fold them in. If dough looks soft and sticky than chill it into refrigerator for about 30 minutes.
- Now make 1 inch size balls from chilled cookie dough. Place on the cookie sheet few inches apart from each other, because they will spread as bake.
- Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.
- Let it cool into the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely.
Tomato Soup for four
- 2 tomatoes
- 1 can crushed tomatoes
- Ginger – little less than ¼ cup
- Celery – 1 bunch
- Carrots – 1 big / two small
- Olive oil
- Black pepper
- Brown sugar
- Fresh basil
- Cream / half and half
- Blend the tomatoes
- Grate carrots
- Cut celery – very fine
- In a pot, add:
- Olive oil, ginger and carrots
- A dash of cumin
- Add tomatoes and crushed tomatoes
- Add celery
- o Black pepper – 1 tbsp
- Paprika – 1-2 tbsp
- Brown sugar – 4 tbsp
- Oregano – 1-2 tbsp
- Thyme – 1-2 tbsp
- Fresh basil
- Let cook for a while, then add 1.5 L of water (4.226 cups = 1 litre)
- Add 1.5 Litres of water (4.226 cups = 1 litre)
- Add some cream (half / half) if you want
- 2 tbsp of salt at the end