Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)

It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein. 

The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!

The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.

This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!

Why You’ll Love Lemon White Bean Soup

• creamy, vibrant soup with tons of veggies and protein
• versatile recipe! Adjust seasoning and proteins to your taste.
• 40-minute, 1-pot meal
• naturally gluten-free with easy soy-free and nut-free options

Continue reading: 1-Pot Lemon White Bean Soup

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The hearty soulful soup that will soothe your soul this winter while also serving you as a one pot meal is this restaurant style creamy corn and shrimp chowder!

Soup season has officially started and I can't keep calm! I mean, I love soup and that too those ones that double up as a one pot meal with all the goodness packed in a single bowl!

Today's recipe of creamy corn and shrimp chowder is exactly that dreamy soup recipe which will not only fill your tummy but also calm your soul on a chilly wintery night!

There is already a nip in the air in my city especially from evening onwards and I get drawn towards the hearty soups for my dinner during this winter-round-the-corner-but-not-there-yet season!

This shrimp chowder has been on my bucket list since ages and I finally served it on our dinner table last week after perfecting the recipe for you all and us too!

I'm sure you guys will love it as much as we did as soon as you give it a try; so what are you waiting for? Hurry up!

Let’s get cooking!

What is shrimp chowder?

If you are not familiar with chowder, let me then first decode it for ya!

Chowder is a soup primarily made of seafood with lots of veggies, potatoes being one of the key components. The soup broth of chowder is of creamy consistency thanks to milk and cream.

Even though the chowder broth is creamy, it is still quite light on your tummy and that’s a fantastic reason to include this insanely flavorful soup in your weekly meals this season!

The creamy corn and shrimp chowder is a one pot wonder which will serve you as a fancy and delicious dinner on the wintery nights!

This hearty soulful soup is full of incredible flavors, thanks to shrimps, rewarding you with a fancy meal right at the comfort of your home!

The post Best Ever Creamy Corn and Shrimp Chowder | Winter Special Prawn Chowder Recipe first appeared on Flavor Quotient.

Crispy smashed white beans and Cajun veggies roasted on one sheet pan, then tossed in a creamy, tangy chipotle-lime dressing. A versatile meal you can serve in bowls, tacos, or wraps.

This is a super easy and absolutely delicious meal that comes together fairly quickly. You just chop up all of the vegetables and add them to a pan. Smash the beans using a bowl, and add them to the pan as well. Add some spices, oil, and lime juice, toss well, and then bake until the veggies are tender and the beans are lightly crisp.

Meanwhile, you make this creamy, delicious, spicy, lightly sweet, and tangy dressing. It goes amazingly well over these roasted veggies. I mean, this is a dressing you can use on any salad, wraps. burritos, or any which way. It’s just fantastic with all of that smoky chipotle spice flavor, the tang from the lime juice, the creaminess from the non-dairy yogurt, and some cheesiness from the nutritional yeast. It’s just fantastic.

You can serve this roasted bean and veggie mixture as a bowl, in wraps, stuffed into pita bread, or over a baked potato or rice. There are so many ways to serve this! Do let me know in the comments how you served it as well, because I love hearing from you guys, and many times you surprise me with the creative ways you serve the recipes.

You want the beans to be sort of lightly flattened but not entirely smashed. You’re just trying to increase the surface area, so they can bake up nice and crispy in the oven.

If you don’t want to smash them, that’s fine, too. Just add them directly to the veggies on the sheet pan and bake. The beans on the edges will still get crisp. If you want all of the unsmashed beans to get crisp and act like croutons, then bake them on a separate sheet so that they crisp up nicely.

This dish is spicy, smoky, creamy, and tangy. It’s just an amazing blend of flavors! It has protein from the beans, nutritional yeast, and yogurt.  You can up the protein by adding hemp seeds into the dressing or as a topping.

Why You’ll Love these Smashed Bean Veggie Bowl

• easy meal all cooks on one large or two small sheet pans
• amazing textures from crispy smashed beans, tender roasted veggies, and creamy dressing
• incredible tangy, smoky, savory, slightly sweet flavors
• versatile! Serve as wraps, in pita, in bowls, or over rice, baked potato, or quinoa
• naturally gluten-free, soy-free, and nut-free

Continue reading: Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan)

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This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)

I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.

This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.

It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.

There are three types of heat in this salad: 

1. green chilies
2. cayenne
3. red pepper flakes.

You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.

Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.

Why You’ll Love Mango Chickpea Salad

• easy, 1-bowl salad
• sweet mango, earthy chickpeas, fresh veggies, and sweet, roasted corn
• delicious cumin-lime dressing and red pepper spice oil bring out the flavors
• quick and easy summer lunch
• naturally gluten-free, soy-free, and nut-free
• easy oil-free option

Continue reading: Mango Chickpea Salad with cumin lime toasted pepper dressing

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 VEGAN TAMALES / SWEET CORN KADUBU

Cooking food wrapped in leaves is an age old practice followed around the world. Cabbage leaves , Grape leaves and Colocasia leaves used for wrapping and steaming are consumed along with the dish . Turmeric leaves, jackfruit leaves and screw pine are also used in steaming different kinds of kadubus which are peeled and discarded before relishing the food. Elai Adai , Idlies and Kadubus acquire a pleasant aroma and retain  moisture when banana leaves are either used as wraps or cups for steaming. Here is a steamed dish wrapped in corn husk which I relished during a visit to a farmer's market . I tried out a vegan version of Mexican Tamales using freshly ground Sweet Corn paste and stir fried vegetables . Since fresh corn becomes slightly watery when ground , I have used wheat flour to adjust the consistency of the batter. Besan , Rice flour , Maize flour or any other flour of your choice can also be used .

                                                                                        

INGREDIENTS

Fresh Corn Cobs - 2

Wheat flour - 2 tbsps or as required

Salt - 1/4 tsp

Sambar Powder - 1/4 tsp

TO PREPARE THE OUTER COVERING

1. Separate the husks , wash and keep them immersed in hot water till required.

2. Remove the corn from the cob and grind to a smooth paste adding Sambar Powder and salt.

                                                                                                                

3. Blend in the wheat flour to make a thick spreadable batter.

                                                                                                    

INGREDIENTS FOR THE FILLING

Finely chopped carrots - 1/2 cup

Finely chopped cabbage - 1/2 cup

Finely chopped capsicum - 1/2 cup

Grated ginger - 1/2 tsp

Grated garlic - 1/2 tsp

Crushed pepper - 1/2 tsp

Salt - 1/4 tsp

Sesame oil - 2 tbsps

TO PREPARE THE FILLING

1. Heat oil and add crushed pepper followed by grated ginger and garlic.

2. When it emanates a pleasant aroma add all the finely chopped vegetables.

3. Stir fry till half done .

                                                                                                    

4. Stir in salt and switch off flame.

MAKING THE TAMALES

1. Drain and pat dry the soaked corn husks.

2. Spread out a husk and grease it on the inner side.

                                                                                            

3.Place a lump of batter and flatten it along the greased husk.

4. Spread about three table spoons of the stir fried vegetables on the batter .

5. Fold the husk bringing the tip and and base of the husk together. 

                                                                                                     

6. Tuck in the folded edges underneath the Tamale and place it in a steamer with the folded edges facing downwards.

                                                                                   

7.  Line the rest of the husks with batter, fill with vegetables and fold all the Tamales similarly and steam them for fifteen minutes.

                                                                                            

8. Relish the warm Vegan Tamales with Tomato Sauce or Green Chutney after discarding the husk.