1. Watermelon Rind and Jalapeño Pickles
There is nothing quite like chomping on a wedge of watermelon on a hot summer’s day. But, don’t throw away those rinds. With a texture and flavor much like a cucumber, they are perfect for making pickles with. These Watermelon Rind and Jalapeño Pickles by Linda Ly make a wonderful topping for any tacos.
2. Healthy Stuffed Potato Skins
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You are thinking mashed potatoes for dinner, so you peel the spuds, throw away the skins and cook up the rest. Stop! Why not bake the whole potatoes, scoop out the fluffy white innards and save that for later. Right now, enjoy the most nutritious part of the potato by making some of Vaishali Honawar’s Healthy Stuffed Potato Skins.
Sweet potatoes can be used for every meal, from breakfast through to dinner, from snacks to desserts, plus they are low in fat, rich in fiber, and high in vitamins A and E. This is a deliciously spiced biryani, packed with flavor and various vegetables alongside sweet potato chunks, rice, and chickpeas to result in a complete healthy meal in one dish. You will love Pamela Higgins‘ Sweet Potato Veggie Biryani!
2. Kerala Vegetable Biryani
The addition of fried raisins and cashews add a sweet nuttiness to this Kerala Vegetable Biryani by Pavani Nandula. Also, fried curry leaves as garnish along with cilantro and mint is a typical Kerala or South Indian touch to this dish.
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Tomato paste is an essential ingredient for so many staples like stews, curries, and pastas. Unfortunately, it always seems like you open a whole can just to use a couple of tablespoons and forget about the rest until the next deep fridge cleanout… This food waste is frustrating both for your budget and the environment, however, with these recipes that waste can be a thing of the past! Here are 12 recipes you can plan to make throughout the month that will use up the entire can of tomato paste.
Dhalpuri Roti is a traditional Caribbean dish that consists of a thin, tortilla-like bread that is been stuffed with a savory filling, rolled out flat, and then cooked on a hot stone. This particular recipe fills the delicately thin dough with a hearty mix of yellow split peas that have been mixed with a bold blend of spices. The resulting roti are highly addictive and go perfectly with a curry, a soup, or they can be enjoyed on their own. You will love Nita Ragoonanan‘s Dhalpuri Roti: Trini Split Pea Stuffed Flatbread!
2. Achari Dahi Bhindi With Roti: Indian Pickled Okra With Flatbread