Vegan Creamy Spaghetti Recipe
Craving for creamy pasta? Try this Vegan Creamy Spaghetti recipe which is prepared with spaghetti pasta, cashew butter, garlic, red chilli flakes, lemon juice with a hint of sugar and some ghee. This is a luscious meal that can be enjoyed anytime. Be it a kitty party or a picnic, this creamy pasta can be made for any occasion. You can use your favourite seasoning like oregano or dried herbs like thyme and rosemary to accentuate the taste of this dish. Also, if you are a cheese person, you can add vegan parmesan cheese to the pasta to increase the flavour of the dish. (Recipe courtesy:

How to make Vegan Creamy Spaghetti

  • Step 1 Roast paprika and bake for 15 minutes

    Take one red paprika and brush it with light ghee and roast on a frying pan for 10 minutes. You can also bake it at 200 degrees Celsius for 15 minutes. Peel it and then add it to a blender.

  • Step 2 Blend with other ingredients to make a smooth paste

    In the same blender, add garlic, cashew butter, salt, sugar, red chilli flakes and blend them to a smooth paste.

  • Step 3 Heat paprika sauce for 2 minutes

    Add this sauce to a greased frying pan and heat it for 2 minutes. Then add lemon juice to it and mix well.

  • Step 4 Mix boiled spaghetti in the frying pan and toss well

    Add boiled spaghetti to the frying pan and toss it well with the sauce using a tong. Once the spaghetti is cooled enough, enjoy.

Health in a Jar Recipe
Looking for a healthy salad that completes the required daily nutrition? Well, this is what Health In A Jar does. This is one of the simple salad recipes that can be made in a jiffy when you don’t feel like cooking. Also, this spinach salad will provide you with relief from all those unwanted cravings. The spinach-based salad recipe is something that can be made in just 10 minutes’ time. All it requires to prepare this delicious and nutritious salad is spinach, boiled beetroot, black beans and corn along with chopped cucumber and carrots. The cucumber used in this salad recipe is spiralised to give it an interesting look. With a dressing made of peanut butter, light soya sauce and sriracha sauce, this salad gives your taste buds the perfect flavours of sweet, salty and spiciness. If you like, extra virgin olive oil can be mixed with the dressing to bring that perfect balance to the dish. So, wait no more and try this amazing salad recipe today!

For Dressing

How to make Health in a Jar

  • Step 1 Chop all the veggies

    To prepare this yummilicious recipe, wash the spinach, tomatoes and carrot. Chop the spinach and tomatoes and slice the carrot. Place all the veggies in a bowl.

  • Step 2 Boil corns and black beans

    Next, make sure that the corns, black beans and beetroot are boiled. If not, boil them till they are soft.

  • Step 3 Make cucumber spirals

    Take the cucumber and make a noodle-like shape of the cucumber using the spiraliser.

  • Step 4 Fill the jar with chopped veggies

    Now, take a jar and arrange all the veggies in any order you want till the 3/4 space.

  • Step 5 Make salad dressing

    Then, take a small bowl and mix together peanut butter, sriracha sauce, and light soya sauce. And if you have vegan mayonnaise in your home, you can mix that as well.

  • Step 6 Mix veggies with salad dressing refrigerate the salad

    Put this salad dressing in the jar and fill it with the remaining veggies. Finish the salad with crushed peanuts and refrigerate for 2-4 hours.

  • Step 7 Serve cold salad

    After refrigerating, take the jar out and shake well. Your Health in a Jar is ready to be consumed.

Mushroom Risotto with Cracked Wheat Recipe

Many people believe that becoming a vegan is a little hard, but they do not know that it’s not that difficult. Here is a simple recipe that’s made with cracked wheat or daliya, button mushrooms, onion, coconut milk and vegetable stock. Mushroom Risotto with Cracked Wheat is a mouth-watering vegan recipe that can be made with simple ingredients. Be it a party, pot luck or simple get-together at home, this risotto can be made for any occasion. If you are a cheese lover, vegan cheese can also be added on the top of this dish. So, whenever you want to get creative in kitchen and want to make a delicious vegan dish, do try this amazing recipe and let us know how it turned out to be.

How to make Mushroom Risotto with Cracked Wheat

  • Step 1 Fry the mushrooms in olive oil

    Heat a large non-stick frying pan over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the mushrooms. Cook for 4-5 minutes, until mushrooms are nicely browned, stirring only occasionally. Reduce the heat to medium.

  • Step 2 Add coconut milk with herbs in the mushrooms and cook for 5 minutes

    Add the herbs & garlic to the mushrooms and season with salt. Cook for 2 minutes, stirring frequently to prevent burning. Add the milk to the pan and stir into the mushrooms. Season with a pinch of salt and pepper and cook for 2 more minutes. Turn off the heat and set the mushrooms aside.

  • Step 3

    Cook the risotto in a large non-stick saucepan or deep sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the onions and and cook for 2 to 3 minutes, until translucent. Add the cracked wheat and stir quickly until all of the grains are well-coated and the smells slightly toasty, 60 to 90 seconds.

  • Step 4

    Ladle in 1 cup (240 mL) of the warm vegetable broth and stir frequently but not constantly. Once it has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process stirring about every 30 seconds and adding more broth when most of the liquid is absorbed for about 20 minutes, until the risotto is slightly firm and creamy, but not too soft or mushy.

  • Step 5

    Transfer the cooked mushrooms to the risotto and stir to warm through for a few minutes. Remove from the heat, and then stir in vegan cheese, if using. Taste for seasonings, adding a bit of salt as needed and some black pepper to season. Garnish with fresh chopped parsley and serve immediately.

Lima Edamame Barley Pesto Salad Recipe

Lima Edamame Barley Pesto Salad is a vibrant and nutritious dish that combines the wholesome goodness of barley, protein-rich edamame beans, and the subtle creaminess of lima beans, all tossed in a flavourful pesto sauce. The nutty texture of barley complements the tender edamame and lima beans, creating a satisfying and wholesome base. This salad not only satisfies the taste buds but also provides a hearty dose of essential nutrients, making it a perfect option for a light lunch or a side dish.

For Dressing

How to make Lima Edamame Barley Pesto Salad

  • Step 1 Boil the beans

    To prepare this recipe, boil the lima and green beans in some water with a little salt. Once done, let them cool and strain the water. Chop them when cooled.

  • Step 2 Prepare the Pesto paste

    For the dressing, blend together all the dressing ingredients for making pesto paste.

  • Step 3 Toss the ingredients

    Transfer the boiled and chopped beans along with edamame beans and boiled pearl barley. Add the Pesto paste in it and toss well. Your salad is ready to enjoy. Adjust the seasoning as you like.