Mulligatawny Soup Creamy Indian-Inspired Mulligatawny with Chicken and Apples Ingredients: 2 tablespoons butter or ghee 1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon curry powder 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne pepper (optional) 1 large carrot, diced 1 celery stalk, diced 1 apple (preferably Granny Smith), peeled and chopped 1/2 cup red lentils, rinsed 1/2 cup basmati rice, rinsed 4 cups chicken broth 1 cup cooked shredded chicken 1 cup full-fat coconut milk Salt and black pepper to taste Fresh cilantro for garnish Juice of half a lemon Directions: In a large pot, melt butter over medium heat. Add onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant. Stir in curry powder, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices. Add carrot, celery, and apple. Stir and cook for another 3 minutes. Add red lentils, rice, and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25 minutes or until lentils and rice are tender. Stir in shredded chicken and coconut milk. Cook uncovered for another 5-7 minutes to heat through. Season with salt, pepper, and lemon juice. Adjust consistency with more broth or water if desired. Garnish with fresh cilantro before serving. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 360 kcal | Servings: 6 servings #indianinspired #comfortfood #mulligatawny #souprecipes #chickensoup #glutenfree #dairyfree #spicyfood #lentilsoup #heartymeals #weeknightdinner #easyrecipes #souprecipe #onepotmeal #nutritious #cozyfood #wholesomeeats #applesoup #riceandlentils #fallfavorites Warming up with this creamy, spiced Mulligatawny Soup tonight! 🍲✨ A cozy bowl of goodness that’s packed with flavor and comfort.

Baked Pesto Tofu Herb-Infused Baked Tofu with Homemade Basil Pesto Ingredients: 14 oz firm tofu, pressed and cut into 1-inch cubes 1/2 cup fresh basil leaves 2 tablespoons pine nuts (or walnuts) 2 tablespoons nutritional yeast 1 garlic clove 1/4 teaspoon sea salt 2 tablespoons lemon juice 3 tablespoons olive oil Optional: cherry tomatoes or roasted red peppers for garnish Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Press tofu for at least 15 minutes to remove excess moisture. Cut into cubes. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, salt, lemon juice, and olive oil. Blend until smooth to create pesto. In a bowl, gently toss tofu cubes with the pesto until fully coated. Spread tofu cubes on the baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until golden and slightly crispy. Serve warm with rice, pasta, or a fresh salad. Garnish with cherry tomatoes or roasted red peppers, if desired. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 215 kcal | Servings: 4 servings #bakedtofu #veganpesto #plantbasedprotein #meatlessmeal #easyveganrecipes #dairyfree #pestotofu #basiltofu #highproteinvegan #veganentree #crispypanbaked #tofulover #pestoinspired #glutenfreevegan #ovenbakedtofu #healthyveganmeals #freshherbs #nutritiousdinner #vegancomfort #pestorecipes 💚 This Baked Pesto Tofu is an herb-packed, protein-rich delight that’s perfect for meatless Mondays! 🌱🔥