Cooking with Janki

Healthy-ish Vegetarian Recipes

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  • Comfort Foods,  Pasta

    Herby Parmesan Mushroom Linguini

    cookingwithjanki / December 31, 2020 / 0 Comments

    Creamy, comforting, delicious, and packed with mushrooms!

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  • Pasta

    Butternut Squash Tortellini Dumplings with a Sage Brown Butter Sauce

    cookingwithjanki / August 18, 2020 / 0 Comments

    I do not own a pasta maker. I wish I did, but unfortunately I do not. So when I was craving some homemade tortellini, I got a bit creative and decided to use…

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  • Pasta

    Cacio e Pepe

    cookingwithjanki / July 2, 2020 / 0 Comments

    This classic Roman pasta is my all time favorite pasta! It’s actually a very easy recipe to make with only two ingredients and no oil or butter but it tastes so indulgent and…

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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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  • Pasta,  Quick Recipes

    Cauliflower Gnocchi with Brie and Sun-Dried tomatoes

    cookingwithjanki / May 18, 2018 / 0 Comments

    I love the cauliflower gnocchi from Trader Joe’s and this recipe is a great way to prepare them for a special meal or just a fancy weeknight treat! The tartness from the sun…

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happy sunday friends 🌞 I’ve been on a spicy mayo kick lately so when I saw @emilymariko’s salmon rice bowl all over tik tok I knew I had to try a veggie version. It’s really simple to make and great for meal prepping:
hi we’re engaged!!! 💕💍⁣☺️
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. ⁣

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