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Ingredients

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Instructions

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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

Substitutions

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• Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
• Bun - use gluten free buns instead of white bread buns to make this gluten free
• Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

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• Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
• Deluxe - add guacamole, crispy onions or
• Kid friendly - add crushed potato chips (ketchup chips!)

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

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Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

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The post Feast Recipe Template appeared first on Subbus Kitchen.

Sweet, smoky, and irresistibly savory, these smoked bacon wrapped honey glazed carrots are the ultimate side dish for any backyard party or get together. Tender carrots are wrapped in thin...

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Fall is when the Traeger really earns its keep. The cooler weather makes grilling more comfortable, and there’s a whole lineup of recipes that just work better with smoke—think hearty proteins, roasted vegetables, and comfort food that tastes better cooked low and slow. This roundup covers the classics: smoked chicken, pulled pork, brisket, ribs, and […]

The post 38 Traeger Fall Recipes appeared first on Simply Meat Smoking.

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This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.

This is my version of a vegan holiday roast. We make this “meat” mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor. 

The mixture becomes like a pâté in the food processor, then we spread that onto parchment paper.

Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it. 

It turns into this delicious, amazing-smelling roast that’s full of herbs and deep umami flavor from the sun dried tomatoes. It’s just perfect!

It’s completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. It’s also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago. 

You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.

Why You’ll Love Sun Dried Tomato Roast

• umami-packed vegan holiday roast
• savory mushroom-potato stuffing
• make-ahead friendly vegan holiday entree
• naturally gluten-free and soy-free with nut-free option

Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing

The post Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing appeared first on Vegan Richa.

When fall hits, I don’t pack up the smoker—I use it more. The cooler air makes it easier to manage long cooks, and honestly, the food just tastes better this time of year. Heavier cuts, richer smoke, and ingredients like apples and pecans all seem to fit right in with the season. I’ve always found […]

The post 33+ Fall Smoker Recipes appeared first on Simply Meat Smoking.

Spicy bean soup is a warm and comforting soup perfect for chilled days. With just basic ingredients, the kidney bean soup can be made in no time. The kidney beans are simmered with onion, garlic, tomato puree, vegetable stock and results in an amazing flavour. This soup is perfect for those days when you want...

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The post Spicy Bean Soup Recipe appeared first on Yummy Tummy.

Who says grilling season ends when the leaves start falling? Not me. While everyone else is packing away their grill covers, I’m out there in a hoodie, tongs in hand, enjoying what’s honestly the best time of year to fire things up. No sweat dripping into my burgers, no bugs dive-bombing my plate—just crisp air, […]

The post 46+ Fall Grilling Recipes appeared first on Simply Meat Smoking.

A creamy vegan cheese log coated in crunchy pecans and fresh herbs is perfect for holiday parties served with crackers and veggies. This recipe is super easy, delicious, and versatile! (gluten-free, soy-free and nut-free options)

This is a wow-worthy, super easy vegan cheese log that you can whip up for any party, potluck, or holiday gathering. It’s delicious, cheesy, and creamy with a fantastic pecan-herb crumb which adds wonderful texture and flavor. 

The holiday cheese log pairs beautifully with all kinds of veggies, crudites, crackers, fruit, or even spicy jams and chutneys. It’s perfect on a charcuterie board served with mango chutney and paired with one of my cheese balls, like my Jalapeno popper cheese ball.

You can also use this creamy cheese as a spread for baguettes or bagels or even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, just add some stock to a pan, heat it up with the cheese log to make a sauce, and toss in your cooked pasta of choice. 

This vegan cheese log recipe is flexible and easy to adapt to your flavor profile. Try adding paprika and jerk seasoning, Cajun spices, or extra red pepper flakes for a spicy version.

Why You’ll Love this Vegan Cheese Log

• creamy vegan cheese log coated in crunchy toasted pecans and fresh herbs
• perfect for parties, potlucks, cheese boards, and charcuterie boards
• easy to make and versatile! Try different base and seasoning options.
• easy to make gluten-free, soy-free, and/or, nut-free

Continue reading: Holiday Vegan Cheese Log

The post Holiday Vegan Cheese Log appeared first on Vegan Richa.

Thirukarthigai, also known as Karthigai Deepam, is one of the oldest and most sacred Tamil festivals, celebrated in the Tamil month of Karthigai on the auspicious Pournami (Full Moon) day. It is a festival of light, devotion, and divine protection, where homes are adorned with rows of glowing oil lamps symbolizing prosperity and spiritual awakening.

Throughout the entire month of Karthigai, families light lamps at the entrance of their homes. On the day of Thirukarthigai/Karthigai Deepam, the whole house is beautifully illuminated, creating a divine and uplifting atmosphere.

One of the most iconic places associated with this festival is Thiruvannamalai, world-renowned for its spectacular Karthigai Deepam celebrations.

The Legend Behind Thirukarthigai / Karthigai Deepam

According to Hindu scriptures, Lord Brahma and Lord Vishnu once fell into an ego-driven argument, each claiming superiority. To humble them and restore harmony, Lord Shiva appeared as an infinite pillar of fire (Jyothi Sthambam) and challenged them:

“Whoever finds the beginning or end of this fire is the greatest.”

• Brahma transformed into a swan (Annam) and flew upward.
• Vishnu took the form of Varaha (boar) and dug deep into the earth.

Despite their divine powers, neither could find the beginning nor end of Shiva’s fiery form. Realizing their mistake, they surrendered their ego and prayed with devotion. Lord Shiva then revealed himself to them.

This divine appearance as a pillar of endless fire is commemorated as Thirukarthigai / Karthigai Deepam.

Thiruvannamalai Deepam – The Holy Fire Hill

Thiruvannamalai in Tamil Nadu is the spiritual epicenter of Karthigai Deepam. Lord Shiva is believed to have manifested as Arunachala Hill, a form of Agni (fire).

• Tiruvannamalai and Arunachala both mean “holy fire hill.”
• The Shiva Linga here is the Agni Linga, representing the fire element.
• Devotees light tiny oil lamps at home which symbolize miniature Jyothi Lingas.

Every year, lakhs of devotees gather to witness the Mahadeepam, lit atop the sacred hill—a mesmerizing sight symbolizing divine brilliance and protection.

Spiritual Significance of Thirukarthigai

Karthigai Deepam represents

• The victory of light over darkness
• Removal of ignorance and ego
• Infinite nature of God (Ananta Jyothi)
• Protection, prosperity & spiritual growth

Homes are decorated with rows of lamps to invoke Lord Shiva’s Jyothi Swarupam—the form of divine light.

Festival Days

• Day 1: Appa Karthigai
• Day 2: Vadai Karthigai

Devotees prepare and offer traditional neivedhyam such as Pori, Adhirasam, Vella Seedai, Vetrilai-Pakku, and fruits.

In South Tamil Nadu and Kerala, sisters light the sacred Gajalakshmi Vilakku (Elephant Lamp) to pray for the well-being and longevity of their brothers.

Why Do We Light the Elephant Lamp (Gajalakshmi Vilakku) on Karthigai?

A touching traditional story explains this practice:

A king once had a single daughter who grew up with a beloved elephant. She treated the elephant as her own brother. After marriage, she deeply missed him. Every Karthigai Deepam, she lit an elephant-shaped lamp, prayed for her brother, and offered:

• Tender coconut
• Milagu Adai (elephant-leg sized)
• Pori
• Adhirasam
• Vella Seedai

This devotional practice later became part of the traditional Karthigai rituals. Today, lighting the Gajalakshmi Vilakku symbolizes:

• Protection of brothers
• Family prosperity
• Blessings of Goddess Lakshmi
• Removal of obstacles

Verses to Chant While Lighting the Lamp

கீட: பதங்கா மசகாஸ்ச வ்ருதா
ஜலே ஸ்த்யேயே விசரந்தி ஜீவா
தருஷ்டவா ப்ரதீபம் ந ச ஜன்ம பாகிந:
பவந்தி நித்யம் சவ பசா ஹி விப்ரா

Yaanai Vaazha
Arasan Vaazha
Penn Vaazha
Piranthagam Vaazha

After chanting, devotees place a piece of pori into the lamp and offer neivedhyam.

Thirukarthigai Neivedhyam Recipes

The post Thirukarthigai - Recipes - Why & How do we celebrate Karthigai Deepam appeared first on Subbus Kitchen.

There’s something magical about the aroma of freshly melted jaggery and crispy puffed rice coming together during Karthigai Deepam. This Pori Urundai Recipe is rooted deeply in tradition, especially with the use of Aval Pori or Nel Pori as neivedhyam offerings for Thirukarthigai/Karthigaideepam. The combination of jaggery syrup, cardamom, and coconut pieces creates a nostalgic sweetness that families look forward to every year. While many prepare them as neatly shaped balls, some households—especially in Tirunelveli and Nagercoil—simply mix the pori with the jaggery syrup and offer it as is. Whether you follow the custom of making pori urundai alone or also prepare Milagu Adai, Vellai Appam, and Vella Seedai, this recipe carries the warmth, authenticity, and festive spirit of the season. Happy Karthigai Deepam to you and your family!

Pori Urundai holds a cherished place in South Indian homes, especially during the auspicious festival of Karthigai Deepam (also known as Thirukarthigai). 

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Ingredients

• Aval Pori / Nel Pori (puffed rice)
• Grated Jaggery
• Finely sliced / chopped Coconut pieces
• Cardamom powder

Each of these ingredients plays an essential role in creating the perfect Pori Urundai:

• Puffed rice (Aval Pori / Nel Pori): This provides the light, airy base. Its delicate crunch contrasts beautifully with the sticky jaggery syrup, giving the urundai its signature texture.
• Jaggery: This is the sweetener and binder — when boiled to just the right consistency, jaggery syrup coats the puffed rice and helps hold everything together. It also provides a warm, caramel-like depth of flavor that feels very traditional.
• Coconut pieces: Lightly dry-fried coconut adds a toasty richness and a subtle chewiness. Frying removes moisture so that the coconut stays crisp even after mixing, which elevates both texture and flavor. 
• Cardamom powder: This spice gives a fragrant, floral aroma that cuts through the sweetness and lifts the overall flavor profile. It’s a small but powerful ingredient that makes the urundai feel festive and aromatic.

See recipe card for quantities.

Instructions

Hint: Make sure the jaggery syrup reaches the right stone consistency before mixing with the puffed rice—this ensures the Pori Urundai holds its shape. If the mixture is too sticky to handle, lightly dust your palms with rice flour for easy shaping.

Variations

• Nutty – add roasted cashews, almonds, or pistachios along with the coconut pieces for a crunchy, festive twist.
• Sesame – mix in roasted sesame seeds with the puffed rice and jaggery syrup for a nutty flavor and added health benefits.
• Dry Fruit – include finely chopped raisins, dates, or dried figs to make the sweet richer and more indulgent.
• Coconut Milk – replace part of the water in the jaggery syrup with coconut milk for a creamier, aromatic variation.
• Healthy / Millet – swap puffed rice with puffed millets like foxtail millet or ragi for a fiber-rich and wholesome version.

Storage

Allow the Pori Urundai balls to cool completely before storing. Keep them in an airtight container at room temperature for up to 7–10 days. For longer shelf life, store in the refrigerator for up to 2 weeks, and bring to room temperature before serving to retain their crispness.

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Recipe Card

The post Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe appeared first on Subbus Kitchen.

Vella Seedai, also known as Sweet Seedai, holds a significant place as a neivedhyam dish during both the Krishna Jayanthi and Thirukarthigai festivals. This delectable treat is a deep-fried sweet creation crafted from a blend of rice flour, urad dal flour, and jaggery. What sets Vella Seedai apart is its delightful combination of a crispy outer shell and a melt-in-your-mouth interior, offering a truly unique flavor and texture.

During Krishna Jayanthi, alongside Vella Seedai, offerings like Uppu Seedai, Aval Puttu, and Nei Appam hold immense importance as Prasad offerings to Lord Krishna. In our quest for perfection in preparing Vella Seedai, we've gathered some invaluable tips to ensure your sweet seedai turns out just right.

Tips for making Vella Seedai:

1. Texture of flours: Rice flour and Urad dal flour should be smooth without any lumps. Pass the flours through the sieve twice to ensure there are no lumps in the flours.
2. Homemade rice flour Vs Store bought rice flour: I have used store bought rice flour in this recipe. Usually for Prasad we prepare rice flour at home and use that. Follow the link to see how to prepare homemade Rice flour. We can also use store bought rice flour.
3. Roasting Rice Flour: Whether its Store bought or home made rice flour, we need to dry roast the rice flour till its warm. We don't need to roast till it change to red. Just roast till the flour feels warm in your hands.
4. Ratio of Flours: The ratio of rice flour to urad dal flour is 1 Cup : 1 tbsp. We just need 1 tablespoon of urad dal flour, but grinding 1 tablespoon of roasted urad dal in mixer grinder is hard. Lesser quantity doesn't get grind to smooth powder usually. So dry roast ½ cup of urad dal and grind it to smooth powder. Use only 1 tablespoon of urad dal for 1 cup of rice flour. Rest of the urad dal flour you can use it for making Uppu Seedai, thattai and thenkuzhal.
5. Jaggery Syrup Consistency: There is not particular consistency like one-string for this Vella Seedai. We just need to melt the jaggery and bring it to rolling boil. Then strain the jaggery and add it to flours.
6. Butter: Soften the butter at room temperature and add it to flours. Do not add cold butter or melted butter.
7. Consistency of dough: While we prepare vella seedai dough, knead it to a smooth dough using the strained jaggery juice. If you feel the jaggery syrup is not enough to make a dough, try sprinkling water and knead it to dough.
8. Allow the dough balls to dry for 5 mins before adding in hot oil.
9. Deep Frying: Ensure the oil is hot enough before dropping the vella seedai. Once the oil is hot, add 1 vella seedai ball and ensure its not splitting in oil. Do not panic if it splits, just adjust the dough by adding little roasted rice flour and then once again roll into ball and vella seedai will not split in oil.
10. Oil Temperature:  We need to maintain right temperature of oil while frying. After adding vella seedai balls in oil, keep the flame in low and fry till the vella seedai becomes golden brown color. Between the batches adjust the flame to medium to ensure the oil is at right temperature.

Other Gokulashtami Recipes:

1. Uppu Seedai
2. Aval Kesari
3. Aval Puttu
4. Nei Appam

Recipe Card for Vella Seedai

 

The post Vella Seedai Recipe | Sweet Seedai Recipe appeared first on Subbus Kitchen.

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

The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.

Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)

I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal that’s rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty you’ll be surprised it’s entirely plant-based. The spice rub coats tofu that’s been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.

The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters. 

The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.

We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top. 

It’s fantastic served with rice, couscous, mashed potatoes or other mashed vegetables, bean purée, some crusty bakery bread, or a side salad. 

A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. It’s full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.

Why You’ll Love Braised Tofu and Vegetables

• 1-pan entree that’s perfect for the holiday table
• flavorful braised vegetables in caramelized onion sauce
• big pieces of crisp, herb-rubbed tofu
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Chicken-Style Braised Tofu and Vegetables (1 pan!)

The post Chicken-Style Braised Tofu and Vegetables (1 pan!) appeared first on Vegan Richa.

A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)

It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly. 

This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work. 

Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.

It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!

Why You’ll Love Mushroom Potato Casserole

• cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
• 1-pan oven recipe, no standing at the stove!
• very little active cooking time
• No cooking the aromatics and potato separately
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: 1-Pan Mushroom Potato Casserole

The post 1-Pan Mushroom Potato Casserole appeared first on Vegan Richa.