Potato and brown rice burgers are vegetarian patties bound with whole wheat breadcrumbs and parmesan, served with a cool cumin-garlic yogurt sauce. Grill, griddle, or broil for crispy edges.
Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.
Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.
Sliced pepper steak tossed in a creamy Thai peanut sauce with jalapeno, ginger, lime, and yogurt, served over jasmine rice. A rich, nutty, spicy beef dinner ready in 35 minutes.
Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.
A creamy, relatively low-fat recipe using yogurt and peanut butter. Serve it with whole grain pasta or cut the carbs and use just veggies for the base.
A variation on classic chicken noodle soup, this version is a delightful and creamy dish that combines tender chicken, hearty noodles, and a rich yogurt-based broth. This comforting soup is perfect for a cozy night in and can be easily customized with your favorite herbs and spices.
Jamie Oliver chicken fajitas done as a full spread: smoky paprika chicken, charred peppers, crispy cumin beans, brown rice, and a fresh blender salsa, wrapped in warm tortillas with feta and lime.
Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.
Turkey salad with green grapes, mandarin oranges, water chestnuts, and celery tossed in a peach yogurt soy dressing. A bright, no-cook way to use leftover turkey.
Granola with fresh fruit is the no-cook breakfast bowl done right: crunchy granola topped with blueberries, raspberries, banana, and sliced almonds, then milk or yogurt. Ready in 5 minutes, high in fiber.
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