Cooking with Janki

Healthy-ish Vegetarian Recipes

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  • Dairy-Free,  Noodles,  Quick Recipes,  Vegan

    Garlic Chili Oil Noodles/Lao Gan Ma Noodles

    cookingwithjanki / September 25, 2020 / 0 Comments

    These noodles are my go-to for a quick and flavorful meal using ingredients I always have on hand: scallions, garlic, soy sauce, mirin, Lao Gan Ma chili oil, and noodles. I top them…

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  • Dairy-Free,  Middle Eastern,  Quick Recipes,  Vegan,  Vegetables

    Harissa Spice Roasted Delicata Squash

    cookingwithjanki / September 20, 2020 / 0 Comments

    I picked up some delicata squash this weekend at the local farmer’s market and had to make them right away! Delicata squash are at at their best in the early fall season, so…

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  • Dairy-Free,  Indian Fusion,  Middle Eastern

    Rajma Shakshuka

    cookingwithjanki / September 18, 2020 / 5 Comments

    This dish is my Indian-ish take on shakshuka, which is a Middle Eastern dish consisting of egg poached in a spiced tomato sauce. I’ve combined shakshuka with rajma, a North-Indian kidney beans gravy…

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  • Dairy-Free,  Sauces, Seasonings, and Dips,  Vegan

    Manchurian Sauce

    cookingwithjanki / December 26, 2019 / 2 Comments

    Manchurian sauce is a thick Indo-Chinese sauce that is traditionally served with fried cauliflower or vegetable balls, but it can be eaten with any veggies, rice, sandwiches, or even served on top of…

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  • Dairy-Free,  Pasta,  Vegan

    Vegan Mac and Cheese

    cookingwithjanki / November 6, 2019 / 0 Comments

    This creamy vegan mac and cheese will alleviate any dairy cravings you may be having! It’s also a great way to get some vegetables into your pasta and wonderful for a quick weeknight…

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  • Dairy-Free,  Quick Recipes,  Vegan

    Cauliflower Gnocchi with Butternut Squash and Caramelized Onion

    cookingwithjanki / January 5, 2019 / 0 Comments

    This dish is a quick and flavorful way to prepare your cauliflower gnocchi! It’s also vegan! I like this as a quick weeknight meal or as a great side dish for gatherings.  …

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  • Dairy-Free,  Featured,  Quick Recipes

    Breakfast Egg Muffins

    cookingwithjanki / May 18, 2018 / 0 Comments

    These muffins are a quick and easy recipe to make during the weekend as a way to meal prep for the week! They stay great in the freezer and only take a few…

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  • Dairy-Free,  Indian

    Vegan Tikka Masala Sauce

    cookingwithjanki / May 16, 2018 / 0 Comments

    This vegan Indian sauce is great to eat with vegetables, paneer, tofu, or any kind of protein! I also love drizzling it over quinoa for a tasty, healthy-ish protein packed dinner. The creaminess…

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  • Dairy-Free,  Indian Fusion,  Vegan

    Samosa Stuffed Peppers with Tikka Masala Sauce

    cookingwithjanki / May 16, 2018 / 0 Comments

    This recipe was inspired by the amazing Mexican potato stuffed peppers I had at Destihl restaurant. I gave the original dish an Indian twist and filled Anaheim peppers with Samosa stuffing and paired…

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  • Dairy-Free,  Indian Fusion,  Quick Recipes

    Indian Style Shakshuka with Arugula, Spinach, and Bell Peppers

    cookingwithjanki / May 10, 2018 / 0 Comments

    This Indian inspired Shakshuka makes a tasty weekend brunch!

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this is my super bowl 😌 — a bowl of @aldentepastaco’s mushroom fettuccini with shiitake mushrooms, lots of parmesan, thyme, garlic, shallot, basil, & black pepper.
Vegetarian Enfrijoladas 🤎 Pan-fried corn tortillas drenched in a spicy black bean sauce, stuffed with Oaxaca cheese and fajita vegetables, and topped with salsa verde and Cotija cheese. This is my take on enfrijoladas inspired by Rick Martinez’s recipe, with some added spiciness. This makes for a delicious and comforting meal. The black bean sauce is spicy, creamy, and addicting — I could eat it by the spoonful. It’s packed with flavor from chile de arbol and guajillo chili. The creaminess of the cheese and the tanginess of the salsa verde really pulls the whole dish together. I stuffed them with fajita veggies but you can certainly sub with a filling of your choice. ⁣
Cacio e pepe — Just finished up day 1 of the new semester of law school, so I am treating myself to some cheesy, creamy goodness 🤠Cacio e pepe is a seemingly simple dish with only a handful of ingredients, but it takes a few tries to really nail the technique in order to achieve a perfectly silky sauce. I’ve found that weighing out the pasta & cheese generally gives me the best result so I’ve updated the recipe to include weight measurements for those ingredients. ⁣
Paneer fried rice/vagharelo bhaat aka comfort food 😇 This is something I grew up eating and still love to make all the time for a quick lunch. It’s the perfect way to use up leftover rice and comes together in under 30 minutes. This recipe is based off of how my mum would make vagharelo bhaat for us all the time, but I’ve added paneer to make it a bit more filling and protein-packed. ⁣
Celebrating the end of 2020 with some herby parmesan mushroom linguini 🍄🕺🏽 2020 has been been a year of ups and downs (mostly downs tbh) but cooking and the food community I’ve met on here has been a saving grace in this dumpster fire of a year 😅 I’ve always loved cooking but I finally started posting my recipes/food stuff online this year and it’s led me to meet the most wonderful people and also reconnect with people I hadn’t spoken to in years! I’m a strong believer that food brings people together; big thanks to everyone who’s reached out with kind words and encouragement ❤️ here’s hoping that 2021 brings you all good food, good health, and good cheer 🥂🥳
happy happy birthday to my favorite person 💕🍾2️⃣7️⃣🥳 wishing you all the happiness in the world! ❤️

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