7 Chicken Tikka Recipes You Must Try - NDTV Food

3 best vegetarian dinner recipes for healthy, cozy meals - TODAY

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• 3 best vegetarian dinner recipes for healthy, cozy meals - TODAY
• Our 17 Coziest Vegetarian Soups - The New York Times
• Celebrate Chinese New Year with these simple vegetarian recipes - Telegraph.co.uk
• Vegan Valentine's Day for One: 6 Delicious Recipes - LIVEKINDLY

3 best vegetarian dinner recipes for healthy, cozy meals - TODAY Posted: 11 Feb 2021 12:05 PM PST As someone who loves vegetables, low-maintenance cooking and pasta, I'm always trying to combine these three things in new, unfussy ways. For example, while I love eggplant, I am not a fan of the salting step, though it is usually necessary, so I sometimes find myself skipping eggplant dishes out of laziness — until now. Enter my new favorite broiler method that leaves out that salting step. As you'll see below, each dish has its own little spin to keep things easy, a tad healthier and, most importantly, delicious. Here, you'll find three vegetarian recipes that hit the cozy, comforting mark — without a ton of effort. Courtesy Adam Friedlander A deeply flavorful, silky pasta studded with broccoli, mushrooms and garlic that's finished off with some breadcrumbs for crunch, soft dollops of creamy ricotta and quick-pickled peppers for a tiny bit of heat to balance it out. For a lighter sauce, this recipe borrows a step from the much-loved Italian dish carbonara where eggs are mixed with hot pasta to create a smooth, velvety sauce. The fear with carbonara, especially for first-timers, is that the eggs will curdle, so, to avoid this, you can whisk in some hot pasta water to temper the eggs. This pasta follows a similar step where eggs are mixed with grated Parmesan and hot pasta water, then added to the pasta and vegetables to create a cheesy sauce that finishes baking in the oven — rich and creamy, yet light-feeling. Courtesy Adam Friedlander Eggplants are delicious, creamy and very versatile, the downside being when they aren't cooked properly and end up rubbery, leaving you with an unpleasant texture and mouthfeel. This recipe tackles the high-moisture ingredient in a new way by treating them how I like to cook mushrooms — without any oil or fat added — so that we can skip that step entirely and still end up with browned, creamy eggplant. Rather than salting pre-cooking, the eggplants are cooked under the broiler to suck the moisture out of them. Then they are tossed in an Italian-style vinaigrette and broiled with a slew of other vegetables. You can use this method and finish cooking them in a tomato sauce or coat with pesto, as they are great for absorbing whatever you put them in post broiling. This dish can be eaten on its own or served on the side of one of the pastas. Courtesy Adam Friedlander This is a low-effort, Italian-inspired one-pot pasta for when you don't want to watch over the stove — a true set-it-and-kind-of-forget-it dish. (Setting a timer is helpful so you don't actually forget about it.) The crushed tomatoes are seasoned with dried herbs, garlic in the pan, and then mixed with no-boil broken lasagna noodles to bake in the oven. During the second half of cooking, spinach, mozzarella and Parmesan are mixed in until they become bubbly and melted, but you could also stir in cooked sausage or leftover cooked vegetables. There's something very satisfying about digging out thick, funky-shaped, sauce-coated noodles, especially when they're coated in melted cheese. I like breaking up the noodles, a few sheets at time, between a clean dish towel to avoid any flying pieces, and it's a great way to get out any leftover aggression from the day. If you liked those shortcut weeknight dinner recipes, you should probably give these a try, too: Patricia Niven Dylan James Ho and Jeni Afuso

Our 17 Coziest Vegetarian Soups - The New York Times Posted: 11 Feb 2021 01:48 PM PST For dreary days and weary souls, there is soup. Whether you're stirred by brothy or blended varieties, those that lean creamy and rich or light and verdant, the perfect soup is out there for you. Find your match in at least one of the vegetarian recipes below. Sue Li describes this brothy number as "the perfect salve for cold winter days," and her recipe comes together in just 20 minutes. The noodles and poached egg add richness, and the soup builds flavor from greens, mushrooms, soy sauce and sesame oil. The broth alone is capable of instantly lifting spirits. You can always count on Melissa Clark for comfort — and her upgraded potato soup delivers. She describes it as "if cheesy mashed potatoes became a cozy soup." It may not have the shortest ingredient list, but it'll still delight, however you interpret it. According to one reader: "I didn't bother to peel the potatoes, I forgot the lime and jalapeños, and I probably used the wrong kind of potato. And it was still the most delicious soup I've ever made." In Melissa we trust! Recipe: Potato-Cheddar Soup With Quick-Pickled Jalapeños For her latest crowd-pleaser, Hetty McKinnon presents pasta puttanesca in soup form, replacing noodles with potatoes and beans. This stew is bold and hearty, bolstered by balsamic vinegar, olives and capers, and best savored with some good crusty bread. Recipe: Potato and White Bean Puttanesca Soup Kay Chun imbues so many of her recipes with genius moments, and this soup is no exception: She brightens this cozy combination of green vegetables and pasta with fresh pesto and ginger. There is a lot to love here, not least of all the fact that the dish comes together in just 20 minutes, in just one pot. Ali Slagle takes four primary ingredients — canned beans, canned tomatoes, olive oil and garlic — and creates a slightly more adult version of an old favorite. You'll start the soup by toasting chopped garlic until golden and nutty. From there, you'll simmer to meld flavors and then blend the soup with enough liquid of your choosing (stock, cream or even nut milk) to create your perfect spoonful. Recipe: Tomato and White Bean Soup With Lots of Garlic Joan Nathan skips the schmaltz and eggs in this vegan matzo ball soup, and instead embraces aquafaba as a matzo-meal binder. This dish was created for Natalie Portman, who understands the power of its comforting qualities: "It's a very sad world without good matzo balls," she said. Recipe: Vegan Matzo Ball Soup This soup from Yasmin Khan via Mayukh Sen is as flavorful as they come. Yasmin roasts the cauliflower with cumin and coriander, coaxing out the vegetable's nutty notes. She then blends it with potato, which adds body, and turmeric, which bolsters its earthiness. Crowning the soup with some of the reserved roasted vegetables and toasted almonds offsets its creamy base with textural crunch, creating a meal meant to be savored. Recipe: Roasted Cauliflower Soup If a bowl of green vegetables is your comfort food, this is your recipe. For a vegan soup that is bright, verdant and defiantly rich, Sarah Copeland boils broccoli, fennel and celery until tender, blends the mixture until creamy, then tops it with cashew cream and olive oil. Recipe: Vegan Broccoli Soup With Cashew Cream David Tanis knows that just a spoonful of miso and some hot water make a fairly tasty meal — but he builds on that at every opportunity with this vegan stunner. The dish starts with a homemade dashi, using kombu, shiitake mushrooms and soy sauce, that is then fortified with marinated mushrooms, miso and ginger. Spoon the soup over a delicate mound of tofu for a meal that feels as good as it tastes. Recipe: Mushroom Miso Soup Luxurious and silky but also bright and fresh, this soup from Yewande Komolafe may redefine your expectations for rich, creamy soups. She bolsters the potato-and-cauliflower base with lemongrass and ginger, then tops the dish with a ginger-scallion relish. Ginger is the not-so-secret ingredient here, and the takeaway of this sophisticated dish is balance — and intrigue. Recipe: Ginger-Cauliflower Soup Julia Moskin consulted the famed bean grower and expert Steve Sando of Rancho Gordo in pursuit of a perfect bowl of black bean soup. She learned there are two key points discerning the good from the great: The beans should be boldly seasoned and timidly blended. This soup starts with dried beans and takes more effort than most, but delivers results you'll crave again and again. This curry- and ginger-scented butternut squash soup from the vegan cookbook author Nava Atlas has a hint of spice and a subtle sweetness from apples and coconut milk. It also has thousands of five-star ratings from vegans and nonvegans alike, and for good reason: This soup looks and tastes like sunshine on a spoon. Recipe: Coconut Butternut Squash Soup Mark Bittman takes traditional creamed spinach and promotes it from a side to a main dish in this easy soup, which requires minimal ingredients and minimal effort. For maximum coziness, pair it with grilled cheese, sliced into strips, or soldiers, for dipping. Recipe: Cream of Spinach Soup Beloved by more than 13,000 soup enthusiasts who have given this dish a five-star rating, this red lentil soup from Melissa Clark is a NYT Cooking favorite. It's based on a Turkish lentil soup, mercimek corbasi, and is built largely from pantry ingredients, including lentils seasoned with cumin and tomato paste. A squeeze of lemon and chopped cilantro keep it fresh. Recipe: Red Lentil Soup With Lemon Often served before Nowruz, the Persian New Year, ash reshteh gets its body from beans and reshteh noodles, and its brightness from fetalike kashk and piles of fresh herbs. Ask Samin Nosrat and she'll tell you that her recipe is suited to the season: "To me, ash reshteh signifies the arrival of spring." If you are a strict vegetarian, you'll want to opt for vegetarian stock or water instead of the broth suggested. Recipe: Ash Reshteh (Persian Greens, Bean and Noodle Soup) This creamy mushroom soup trumps other iterations for one obvious reason: It builds robust flavor from a mix of mushrooms, both fresh and dried. Though the recipe is actually quite simple, it's sophisticated enough to make you feel like you're at a fancy restaurant — while still in the comfort of home. Recipe: Mushroom Soup Even if you shudder at the very thought of pumpkin spice, do not discount this savory soup from Lidey Heuck: "While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp," she notes. If you're vegetarian, you'll want to swap in vegetarian stock for chicken stock; to make it vegan, use olive oil instead of butter and coconut milk in place of cream. Recipe: Creamy Pumpkin Soup

Celebrate Chinese New Year with these simple vegetarian recipes - Telegraph.co.uk Posted: 11 Feb 2021 01:49 AM PST As a third-generation Cantonese chef who grew up in the beating heart of the Chinese restaurants and take­aways owned and run by my parents and my grandfather before them, writing these recipes felt like a deliciously therapeutic trip down memory lane. When I came to create vege­tarian/vegan dishes, I was truly excited. But I was confused by the array of overseasoned and processed products that were ­simply pretending to be meat. And so I began to cook; taking the freshest of produce, the five tastes of Chinese cookery – salty, spicy, sour, sweet and bitter – and using traditional cooking techniques that, instead of masking the flavours, elevated them to new heights. Whenever I'm in Hong Kong, I head to the many temples and monasteries, not only for the complete tranquillity and beauty, but also for their amazing food. Vegetarianism is one of the most important contributions that Buddhist monks have made to Chinese cuisine. Over the centuries, they have perfected the preparation of these dishes and, as most abstain from all by-products of meat, fish and eggs, many of the dishes can easily be modified to become completely vegan. Traditional cooking methods include the quick stir-fry in a wok over a very high heat. As soon as the ingredients hit the red-hot surface, they're sealed, locking in all the goodness, and within minutes they're cooked. Take your time to ensure each vegetable is cut to the same size, and immerse ­yourself in the simple pleasure of the preparation – the cooking can be quite frantic as the wok roars, spits and smokes over the lick of the flames. Whether you're a devout vegan or a carnivore who enjoys a "graze on the green side", vegetables need no longer be a mere side dish, but should be ­celebrated in all their glory; the world is your… cucumber! The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan is published by Hardie Grant (£15). Order your copy from books.telegraph.co.uk Teriyaki vegetable rice bowl Credit: Sam Folan Sometimes all we want is something simple to make that isn't going to create an explosion of pots and pans to wash up afterwards. A mountain of vegetables in a rich, aromatic, velvety umami sweet chilli sauce, served over noodles or steamed rice, is just the ticket. Prep time: 5 minutes | Cooking time: 10 minutes SERVES Three to four INGREDIENTS 1 tbsp oil 1 onion, roughly diced 1 tsp grated garlic 2 tsp grated fresh ginger 1 red pepper, roughly diced 1 courgette, cut into bite-sized pieces 60g long-stem broccoli, cut into small florets 6-8 baby corn cobs 1 medium aubergine, cut into bite-sized pieces  Steamed rice, to serve For the sauce 125ml light soy sauce 3 tbsp brown sugar 2 tsp dried chilli flakes 1 tbsp honey (vegan option: use agave or maple syrup) METHOD  Combine all of the sauce ingredients in a bowl, mix well and set to one side. Heat the oil in a wok over a medium-high heat, add the onion, garlic and ginger and fry until fragrant and the onion is translucent. Add the remaining vegetables and stir-fry for three to four minutes. Add the sauce mixture, bring to the boil and simmer for three minutes.  Serve on top of freshly steamed rice or noodles. Crispy tofu with spring onions Credit: Sam Folan With just five basic ingredients, you really can create a dish that your family and friends will think you've spent days preparing. Aromatic spring onions and crispy tofu are served with a rich, tasty, fermented chilli bean sauce. This is traditional Chinese cooking at its simplest. Prep time: 2 minutes | Cooking time: 10 minutes SERVES Three to four INGREDIENTS 340g firm tofu 2 tbsp groundnut oil 300g spring onions, cut into 2½cm lengths 2 tsp chilli bean paste ½ tsp sugar 1 tsp light soy sauce METHOD Slice the tofu into 2cm cubes and pat dry. Heat a non-stick wok with half of the oil and fry the tofu cubes until golden brown on all sides. Remove and drain on kitchen paper. Heat the remaining oil over a medium heat, then add the spring onions and fry for one minute.  Return the fried tofu to the pan with the chilli bean paste, sugar and soy. Fry for a further one or two minutes. Serve hot. Hong Kong crispy noodles with mixed vegetables Credit: Sam Folan The crispy noodles soften under the rich aromatic gravy flecked with garlic. The vegetables are crunchy, as they have been cooked quickly to retain their bright vibrant colours. Prep time: 5 minutes | Cooking time: 15 minutes SERVES Two INGREDIENTS 1 nest of dried fine egg noodles (vegan option: use dried rice noodles/vermicelli) 1 tbsp oil (vegetable, groundnut or coconut), plus extra for shallow frying 2 slices of fresh ginger 1 garlic clove, finely chopped 1 onion, sliced 1 carrot, sliced 30g canned bamboo shoots, drained and sliced 3 baby corn cobs, halved lengthways 25g mangetout 35g canned straw mushrooms, drained and halved Handful of beansprouts 2 spring onions, halved and then sliced lengthways 1 tbsp dark soy sauce 1 tbsp light soy sauce ½ tsp white pepper ½ tsp salt ½ tsp sugar 2 tbsp mushroom stir-fry sauce (shop-bought is fine) 75ml vegetable stock 1 tbsp cornflour mixed with 2 tbsp water 2 tsp sesame oil METHOD Put the egg noodles into a bowl, cover with boiling water and leave for two minutes, or until soft, then drain and allow to cool. Pour 250ml oil for shallow frying in a wok and place over a medium-high heat; once the oil begins to shimmer, carefully lower the drained noodles into the oil so they cover the entire bottom of the wok. Once golden brown and crispy, flip them over to brown the other side. Transfer to a wire rack or kitchen paper to drain. Heat the tablespoon of oil in a wok and add the ginger and garlic, frying until fragrant. Add the onion and cook until translucent, followed by the carrot, bamboo shoots, baby corn, mangetout and straw mushrooms.  Fry for one minute, then add the beansprouts and spring onions and mix well. Add the dark and light soy sauces, white pepper, salt, sugar, mushroom stir-fry sauce and vegetable stock and bring to the boil. Slowly pour in the cornflour mixture, stirring constantly until the sauce reaches the desired consistency. Remove from the heat and stir in the sesame oil. Place the crispy noodles on to a large plate and using a pair of scissors, cut the noodle nest into quarters. Pour the vegetables over the noodles and serve. Asian slaw Credit: Sam Folan This salad of crunchy cabbage, sweet carrots and savoury spring onions delivers on all of the five tastes of Chinese cuisine. It's salty, spicy, sour, sweet and bitter. Prep time: 10 minutes SERVES Two to four INGREDIENTS ¼ white cabbage, shredded ¼ red cabbage, shredded 2 carrots, grated Thumb-sized piece of fresh ginger, peeled and grated 2 spring onions, halved and shredded lengthways 1 Thai red chilli, finely chopped Zest and juice of 2 limes 2 tbsp toasted sesame seeds 2 tbsp sunflower oil 1½ tbsp muscovado sugar 2 tsp salt (or to taste) METHOD In a large bowl, combine the cabbages, carrots, ginger, spring onions, chilli and lime zest and juice, followed by the sesame seeds, sunflower oil and sugar. Season to taste. Ho Chi Min fried spring rolls Credit: Sam Folan These Pan-Asian rolls were my all-time favourite dish from my parents' restaurant. Crispy rice paper stuffed with crunchy peppers, crisp beansprouts and noodles, all wrapped up in an ice-cold lettuce leaf and then dipped in chilli sauce – sheer heaven. Prep time: 40 minutes, plus 20 minutes marinating | Cooking time: 35 minutes SERVES Three to five INGREDIENTS 2 nests of glass (mung bean) noodles 1 tbsp sesame seeds 1 tbsp oil (vegetable, groundnut or coconut), plus extra for shallow frying 1 tbsp light soy sauce 1 tbsp dark soy sauce 2 tbsp sriracha chilli sauce 1 tsp Chinese five spice 1 tsp ground Sichuan pepper ½ tsp salt 225g firm tofu, cut into 5mm slices 10 rice paper rounds, 22cm in diameter ½ red pepper, thinly sliced into strips 1 carrot, thinly sliced into strips 3 spring onions, halved and thinly sliced into strips Small handful of beansprouts 1 round lettuce, leaves separated, washed and drained, to serve For the sweet chilli vinegar dip 125ml water 125ml rice vinegar 50g sugar 4 tbsp honey (or use agave or maple syrup) 1 tsp grated fresh ginger ½ tsp grated garlic 1 red bird's-eye chilli, finely chopped 1 tsp tomato ketchup METHOD Put the glass noodles into a large bowl, cover with boiling water and leave them to soak for three to five minutes. Once the noodles are soft, drain and set to one side.  To make the sweet chilli vinegar dip, combine all the ingredients in a saucepan, bring to the boil and simmer for three to five minutes until slightly reduced and sticky. Place a wok over a medium-low heat. Add the sesame seeds and slowly toast for two to three minutes, until they have turned golden brown. Transfer them to a plate and allow to cool. Put the oil, soy sauces, sriracha sauce, Chinese five spice, Sichuan pepper and salt into a large bowl and mix well to make a marinade. Arrange the tofu slices on a shallow plate, then evenly coat the top of the tofu slices with the marinade, keeping some of it for later. Set to one side and leave for 20 minutes. Preheat the oven to 180C/160C fan/Gas 4. Lay the marinated tofu pieces on a baking tray and bake for 10 to 15 minutes. Turn the tofu over, cover with the remaining marinade and bake for a further 10 to 12 minutes.  Remove from the oven and allow to cool. Once cooled, cut the tofu into 5mm strips. To assemble the rolls, soak a rice paper round in warm water for 20 to 30 seconds. Shake off any excess water and lay flat on a clean work surface. Add strips of vegetables and tofu, a sprinkle of sesame seeds and some glass noodles. Fold both sides over the filling, then roll up the rice paper to form a sausage shape. Heat 250ml oil in a deep-sided frying pan over a medium heat. Carefully fry the rolls, turning them frequently so that they cook evenly, until golden brown all over. Drain on kitchen paper. To eat, take a round lettuce leaf and place one crispy roll in the centre, wrapping the leaf snugly around the roll. Then dip! Purple sprouting broccoli and peanut satay sauce Credit: Sam Folan Satay sauce varies from region to region; it originates from Indonesia but was widely adopted by the Chinese for their love of peanuts – this sauce has lots of them. Young tender broccoli stems are lightly steamed and smothered in a rich, spicy-sour peanut sauce. Prep time: 5 minutes | Cooking time: 5 minutes SERVES Two to three INGREDIENTS 1 tbsp sesame seeds 3 tbsp chunky peanut butter 1 tbsp rice vinegar 2 tbsp light soy sauce 1 tsp chilli flakes (optional) 280g purple sprouting broccoli METHOD  Toast the sesame seeds in a dry frying pan or wok over a medium heat until lightly golden and fragrant. Combine the peanut butter, vinegar, soy sauce and chilli flakes (if using) in a small saucepan over a low heat, stirring until warmed and completely combined.  Trim the broccoli stems and cut them into bite-sized pieces, then place in a steamer basket and steam for four to five minutes, or until they are tender. Remove the broccoli from the steamer and arrange on a serving plate, then pour over the satay sauce and sprinkle with the toasted sesame seeds. Read more: Chinese New Year 2021: Oxen, luck and why you should avoid medicine, laundry and crying children

Vegan Valentine's Day for One: 6 Delicious Recipes - LIVEKINDLY Posted: 11 Feb 2021 12:57 PM PST Let's face it: no one's in the mood for Valentine's Day this year—even vegan Valentine's Day. The arbitrary, marketing-focused holiday is problematic even during normal circumstances, but in the middle of a pandemic? Forget about it. So, this year of all years, let's take this corporate holiday as an opportunity to practice self-care, at a time when so many of us need it more than ever. And what better way than to indulge in a delectable plant-based Valentine's Day spread all for ourselves? Paging moi, party of one!  Here are six recipes—some quick, some more involved—all satisfying, and delivering the comfort we crave. Here's to self-love. Note to couples: Also great for a Zoom date! You don't need a hot date to indulge in these vegan Valentine's Day recipes. Humongous Vegan Taco Skillet When you want to drown your sorrows in something big, with tons of (vegan) cheese and savory protein, look no further than this plant-based taco skillet. It serves two, but it's good enough to eat all by yourself. Get the recipe. Just bring the vegan wine. Vegan Charcuterie Platter  For those of us who got cooking fatigue three months ago and have been living on vegan mac and cheese, it's perfect. While ideal for a holiday spread, there's nothing wrong in eating it all yourself, anytime! If you live in a place where it's safe to make a trip to the store right now, mask up and stock up on some vegan cheese, nuts, and other goodies. If you want to keep the cost down, skip some of the packaged vegan cheeses and go heavy on the cornichons, hummus, and bread.  Get the recipe. This is the ultimate vegan Valentine's Day recipe. Vegan BBQ Pulled Pork and Chicken Chili in a Bread Bowl Pork. Bread. Beans. Cheese. Need we say more? YouTube heavyweight Sweet Simple Vegan put together these recipes for us, and we couldn't be more thrilled. Did we mention bread?  Get the recipe. Vegan mac and cheese. Need we say more? Vegan Mac and Cheese and Pulled Pork Waffle Sandwich  Ok, so this recipe takes some work. It's definitely a multi-step process—it won't take you hours and hours, but it's a good opportunity to put on a podcast in the kitchen, if you know what we mean. However, the end result: so worth it. And what better way to truly treat yourself to than to invest time in nourishing your body and soul? (That said, we make no claims that this is, like, healthy.)  Get the recipe. Spice up your virtual date night. Jalapeño Poppers For Netflix 'n Chill Cuddle up with your cats, ditch the iPhone, make these jalapeño poppers, and put on your favorite bad (i.e. good) TV. Vegan meat-hacking superstar Sauce Stache put together this recipe for us just in time for the Super Bowl (that's a snack holiday, right?), but these also double as great movie-night snacks. Put on your favorite rom com (or Daivd Attenborough documentary, or reality TV show), and snack on these.  Get the recipe. Would it be Valentine's Day without a vegan dessert? Super Easy Thumbprint Cookies and Mug Cake  And finally, for desert! Don't you want to make four-ingredient cookies? Or a cake that you can literally dump into that old stained mug and microwave? Yes, us too. Cheap Lazy Vegan (a brand as well as a guarantee) put together these quick recipes for LIVEKINDLY, and we're confident that you'll find as much comfort in them as we do.  Get the recipe. About the author This article was written by a LIVEKINDLY contributor. If you wish to contact the author directly, please email us at hello@livekindly.com

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