side30 minKerala Cabbage Thoran with Coconut, Mustard Seeds and Curry Leaves
A cabbage thoran recipe from Kerala: finely shredded cabbage steamed in coconut oil with mustard seeds and curry leaves, then tossed with spiced coconut.
Use it up
8 plant-based recipes that use shallot, with nutrition for every serving.
Per 100 g, shallot has 72 kcal, 2.5 g protein and 3.2 g fiber (USDA).
side30 minA cabbage thoran recipe from Kerala: finely shredded cabbage steamed in coconut oil with mustard seeds and curry leaves, then tossed with spiced coconut.
lunch55 minA butternut squash kale salad for meal prep. Roasted squash, green lentils, crisp apple and pumpkin seeds sit on massaged kale with a maple cider vinaigrette.
dinner70 minRoasted acorn squash halves stuffed with herby green lentils, browned mushrooms, kale and toasted walnuts. A hearty, savory vegan dinner for fall.
dinner60 minCreamy baked butternut squash risotto with no constant stirring. Roasted squash, miso and nutritional yeast make it rich and fully vegan, topped with crispy sage.
side37 minA fall arugula pear salad with honey-roasted pear wedges, toasted walnuts, salty feta and pomegranate, dressed in a tangy honey-Dijon cider vinaigrette.
dinner50 minA creamy pumpkin risotto recipe with arborio rice, crisped sage butter, Parmesan and toasted walnuts. Ready in about 45 minutes on the stovetop.
dinner43 minShelf-stable gnocchi roasted straight from the package until crisp, with caramelized Brussels sprouts, sweet shallots and a balsamic glaze. One pan, 40 minutes.
side40 minA Kerala style avial with vegetables steamed in their own moisture, a coarse coconut-cumin paste and coconut yogurt stirred in off the heat for tang.
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