From Vegetarian Times Issue -
Serve these kabobs with warmed hot-dog rolls to soak up all the tangy sauce. If you’re using wooden skewers, be sure to pre-soak them 30 minutes in cold water to keep them from burning.
FROM Vegetarian Times -
In the Philippines, this pale green drink is made with condensed milk. Here, soy milk and a dash of fresh lime juice turn it into a lively breakfast smoothie. It’s particularly recharging after a morning workout. Asian food stores sell palm sugar, as do some supermarkets (check the Thai food section), though you can substitute brown sugar.
From Vegetarian Times - Barbecue Recipe
Mint, parsley and fresh ginger give this warm salad an unusual twist, while using both wax and green beans and different potato varieties adds contrasting colors that make the salad “pop” on the plate.
This dish is also called sukhadi in some parts of Gujarat. This is a version of Golpapdi, that is served warm and not cut into the traditional diamond shaped cubes.
The trick to making this version is to add the gur after the wheat and ghee mixture has cooled to a comfortable temperature and yet allows the gur to melt and caramelize thus giving it a characteristic