Origin Veggie Sushi Bowls

Inspired by traditional Japanese sushi, sushi bowls (also called “sushi burrito bowls” or “deconstructed sushi”) are a modern twist that lets you skip the rolling mat while still savoring all the classic flavors. Here’s a look at the evolution of sushi from traditional to modern formats.

What I Love About This Recipe

These bowls are endlessly flexible, super fresh, and easy to prep ahead. You can mix and match toppings based on what’s in your fridge, making it perfect for meal prep or plant-based eating. Plus, it’s a lighter, healthier way to enjoy sushi without added oils or sauces. Here’s why plant-based bowls like this are great for everyday eating.

Also Read : Americano Cocktail

Veggie Sushi Bowls

Recipe by RecipeWikkiCourse: Course, Lunch, or DinnerCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Veggie Sushi Bowls are a fresh, deconstructed take on classic sushi—without the rolling! Packed with seasoned sushi rice, crisp vegetables like cucumber, avocado, and carrots, plus toppings like nori strips, sesame seeds, and a drizzle of soy sauce or spicy mayo, these bowls offer all the flavor and texture of sushi in a quick, customizable format. Perfect for meal prep or a light, healthy dinner.

Ingredients

• Julienned carrots

• Sliced cucumber

• Avocado

• Edamame

• Seaweed salad or nori strips

• Pickled ginger

• Sesame seeds

• Soy sauce or tamari, for drizzling

• 1 cup sushi rice

• 2 tbsp rice vinegar

• 1 tbsp sugar

• ½ tsp salt

Directions

• Cook sushi rice according to package instructions.
• While rice is warm, mix rice vinegar, sugar, and salt. Stir into rice and let cool.
• Prepare toppings: slice, steam, or arrange your veggies.
• In a bowl, layer rice as the base.
• Top with your favorite vegetables, avocado, seaweed, and a sprinkle of sesame seeds.
• Drizzle with soy sauce or tamari before serving.

Notes

• Add tofu, tempeh, or even smoked salmon for extra protein.
• Try spicy mayo or wasabi for a kick.
• Prep toppings ahead and assemble fresh for quick meals.
  

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Origin Homemade Peanut Butter

Peanut butter has been a staple in American kitchens since the early 1900s, originally developed as a protein source for patients without teeth. Learn more about the fascinating history of peanut butter and how it evolved into a global favorite.

What I Love About This Recipe

This recipe gives you full control over the texture and sweetness of your peanut butter — whether you like it smooth, chunky, salty, or naturally sweetened. It’s a great alternative to store-bought spreads that often contain added sugars and preservatives.

Also Read : Lentil Soup Recipe

Homemade Peanut Butter

Recipe by RecipeWikkiCourse: Condiment, SpreadCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

100

kcal

Creamy, rich, and naturally delicious — Homemade Peanut Butter is a simple yet satisfying spread made with just roasted peanuts and a pinch of salt. Perfect for toast, smoothies, baking, or enjoying by the spoonful, this wholesome alternative to store-bought versions is free from additives and full of pure nutty flavor.

Ingredients

• 2 cups unsalted roasted peanuts

• ½ tsp salt (adjust to taste)

• 1–2 tbsp honey or maple syrup (optional, for sweetness)

• 1–2 tbsp peanut oil or neutral oil (optional, for smoother texture)

Directions

• Add peanuts to a food processor and blend for 1–2 minutes. Scrape down sides.
• Continue processing until smooth and creamy (about 4–6 minutes total).
• Add salt, sweetener, and oil if desired, then blend again.
• Taste and adjust seasoning or consistency.
• Store in an airtight container in the fridge for up to 3 weeks.

Notes

• For crunchy peanut butter, add ¼ cup chopped peanuts at the end.
• Try using flavored oils (like coconut oil) for a twist.
• Want chocolate peanut butter? Add 1–2 tbsp cocoa powder during blending.

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Origin Vegetarian Korma

Korma is a Mughlai-style curry that has been adapted across regions of India. Traditionally made with meat and yogurt or cream, this vegetarian version uses a velvety cashew base and a hint of coconut milk for depth and richness without any dairy.

What I Love About This Recipe

It’s mild and gently spiced, so even those who shy away from heat can enjoy it. The blend of vegetables adds great texture, and the silky sauce feels restaurant-quality — but it’s easy enough to make on a weeknight.

Also Read : Super Meat Lovers Cheddar Biscuit Breakfast Sandwich

Vegetarian Korma

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp oil or ghee

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp garam masala

• ¼–½ tsp chili powder (optional)

• 1 large carrot, diced

• 1 potato, peeled and cubed

• 1 cup cauliflower florets

• 1 cup green beans, cut into 1-inch pieces

• ½ cup frozen peas

• 1 cup coconut milk

• ½ cup vegetable broth or water

• Salt, to taste

• ⅓ cup raw cashews (soaked 15 minutes in hot water)

• ¼ cup water

Directions

• Make the cashew paste: drain soaked cashews and blend with ¼ cup water until smooth. Set aside.
• Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and lightly golden, about 5–6 minutes.
• Stir in garlic and ginger; cook 1 minute.
• Add coriander, cumin, turmeric, garam masala, and chili powder. Cook 30 seconds to bloom the spices.
• Add carrot, potato, cauliflower, and green beans. Stir to coat in the spices.
• Pour in coconut milk and vegetable broth. Season with salt.
• Cover and simmer 12–15 minutes, until vegetables are almost tender.
• Stir in the cashew paste and frozen peas. Simmer another 3–5 minutes, until the sauce is creamy and vegetables are cooked through.
• Taste and adjust seasoning. Garnish with chopped cilantro if desired.

Notes

• For extra richness, add a splash of cream or more coconut milk at the end.
• Serve with steamed basmati rice, naan, or roti.
• Feel free to swap in other vegetables like bell peppers or zucchini.

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Origin Spicy Indian Green Beans, Gujarati Style

This recipe is inspired by everyday shaak (vegetable curry) from Gujarat, a region in western India known for its vibrant vegetarian cuisine. Typical Gujarati dishes often include a touch of sugar or jaggery to balance the spices, and they’re cooked simply to let the vegetables shine.

What I Love About This Recipe

It’s fast — ready in about 20 minutes — and makes a simple vegetable taste special. The tempering of cumin, mustard seeds, and sesame gives it a nutty depth, while turmeric and chili bring color and warmth.

Also Read : Hummingbird Muffins

Spicy Indian Green Beans, Gujarati Style

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 1 lb (450 g) fresh green beans, trimmed and cut into 1-inch pieces

• 2 tbsp oil (vegetable or peanut oil)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tbsp white sesame seeds

• 1 pinch asafoetida (hing) (optional)

• ½ tsp turmeric powder

• 1 tsp ground coriander

• ½–1 tsp red chili powder (adjust to taste)

• ½ tsp salt (or to taste)

• 1 tsp sugar or jaggery

• 2 tbsp water

• Fresh cilantro, chopped (for garnish)

Directions

• Heat oil in a large skillet over medium heat. Add mustard seeds and let them pop.
• Stir in cumin seeds, sesame seeds, and asafoetida (if using). Cook for about 30 seconds until fragrant.
• Add green beans and toss to coat in the spices.
• Sprinkle in turmeric, coriander, chili powder, salt, and sugar. Stir well.
• Add 2 tablespoons of water. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until beans are tender but still bright green.
• Remove the lid and cook another 1–2 minutes to evaporate excess moisture.
• Garnish with fresh cilantro and serve warm.

Notes

• You can use frozen green beans in a pinch; just thaw and pat dry before cooking.
• For extra crunch, sprinkle roasted peanuts or grated coconut on top.
• Adjust chili powder to your preferred spice level.

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Origin Roasted Butternut Squash Salad

Roasting squash to highlight its natural sweetness is a staple of farm-to-table cooking. Combining it with salad ingredients elevates a simple veggie into a satisfying, balanced dish popular in seasonal menus and cozy home kitchens alike.

Why You’ll Love This Recipe

It strikes the ideal balance of textures and flavors: tender, caramelized squash; crunchy nuts; creamy cheese; and a bright maple-balsamic dressing that ties it all together.

Also Read : Greek Couscous Salad

Roasted Butternut Squash Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 tbsp extra-virgin olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt & pepper

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

• 2 tbsp olive oil, divided

• Salt & freshly ground black pepper

• 4 cups mixed greens (arugula, spinach, or baby kale)

• ¼ cup toasted pecans or walnuts

• ½ cup crumbled goat cheese or feta

• 2 tbsp dried cranberries or pomegranate seeds

Directions

• Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, stirring halfway, until tender and lightly caramelized.
• Toast the nuts: While squash roasts, heat remaining 1 tbsp oil in a small pan over medium heat. Add nuts and toast 3–4 minutes, stirring, until fragrant. Transfer to a plate to cool.
• Make the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper in a small bowl.
• Assemble: In a large bowl, toss mixed greens with half the dressing. Top with roasted squash, toasted nuts, cheese, and dried cranberries.
• Finish & serve: Drizzle remaining dressing over the salad, toss gently, and serve immediately.

Notes

• Add grains: Stir in cooked quinoa or farro for extra heft.
• Cheese swap: Blue cheese adds a sharper bite if you prefer.
• Make-ahead tip: Roast squash and toast nuts up to a day ahead; store separately and assemble just before serving.
• Seasonal twist: Swap in roasted apples or pears for variety.

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Origin Green Goddess Salad

The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.

Why You’ll Love This Recipe

It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.

Also Read : Greek Couscous Salad

Green Goddess Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

190

kcal

Ingredients

• 1/2 cup plain Greek yogurt or mayonnaise

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh tarragon (or 1 tsp dried)

• 2 tbsp chopped fresh chives

• 1 small garlic clove, minced

• 1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)

• 1 tbsp lemon juice (fresh is best)

• Salt and pepper, to taste

• Water or olive oil, as needed for thinning

Directions

• Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
• Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
• Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
• Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.

Notes

• Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
• Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
• Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
• Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.

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Origin Charred Red Cabbage and Carrot Salad

Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.

Why You’ll Love This Recipe

It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.

Also Read : Cornbread Salad

Charred Red Cabbage and Carrot Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head red cabbage, thinly sliced

• 3 large carrots, peeled and julienned or shredded

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 1 garlic clove, minced

• ¼ cup chopped fresh parsley or cilantro

• Optional: toasted pumpkin seeds or walnuts for crunch

Directions

• Heat a large skillet or grill pan over medium-high heat.
• Toss sliced cabbage and carrots with olive oil, salt, and pepper.
• Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
• Transfer veggies to a large bowl.
• In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
• Pour dressing over the charred veggies and toss to combine.
• Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Notes

• For extra heat, add a pinch of red pepper flakes to the dressing.
• You can roast the cabbage and carrots in the oven if you prefer.
• Great served alongside grilled meats or as a topping for tacos and bowls.
• Salad keeps well refrigerated for 2–3 days, flavors deepen over time.

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Origin ESER’s Balsamic Salad Dressing

Balsamic vinegar originates from Modena, Italy, where it has been traditionally aged for years to develop its deep, rich flavor. This dressing takes inspiration from classic Italian vinaigrettes, blending the acidity of balsamic vinegar with the richness of olive oil and a hint of sweetness.

What I Love About This Recipe

This dressing is incredibly versatile and enhances any salad with its bold, tangy flavor. The balance of sweetness and acidity makes it perfect for drizzling over greens, roasted veggies, or even as a marinade for chicken. It’s made with pantry staples, so you can whip it up anytime. Plus, it’s much healthier than bottled dressings, which often contain preservatives and additives.

Also Read : Harissa Butternut Squash Soup

ESER’s Balsamic Salad Dressing

Recipe by RecipeWikki

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

94

kcal

Ingredients

• ½ cup balsamic vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey (or maple syrup for a vegan option)

• 1 teaspoon minced garlic

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ cup extra virgin olive oil

Directions

• In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper.
• Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
• Taste and adjust seasoning if needed. If the dressing is too tangy, add a bit more honey; if too thick, add a splash of water.
• Store in an airtight container or jar and refrigerate for up to a week. Shake well before using.

Notes

• For a creamier texture, blend the dressing in a food processor or add a tablespoon of Greek yogurt.
• If you prefer a lighter dressing, mix in a tablespoon of water or lemon juice.

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Origin Harissa Butternut Squash Soup

This dish is inspired by North African cuisine, where harissa—a spicy chili paste—is a staple ingredient. Traditionally used in stews and sauces, harissa adds warmth and complexity, making it a perfect complement to the naturally sweet and creamy butternut squash.

What I Love About This Recipe

I love how this soup blends sweetness and spice in a perfectly balanced way. The harissa not only adds heat but also enhances the depth of flavor, making each spoonful exciting. The creamy texture makes it feel rich and luxurious while remaining healthy and nutritious. Plus, it’s incredibly easy to make with just a few simple ingredients!

Also Read : Tahini Butter Cookies

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled and cubed

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 tablespoon harissa paste (adjust to taste)

• 4 cups vegetable broth

• ½ cup coconut milk (or heavy cream for a richer texture)

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
• Stir in minced garlic, cumin, coriander, and harissa paste, cooking for another minute until fragrant.
• Add the cubed butternut squash and mix well to coat it with the spices.
• Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 25-30 minutes until the squash is tender.
• Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
• Stir in the coconut milk and lemon juice, adjusting salt and pepper to taste.
• Garnish with fresh cilantro or parsley before serving.

Notes

• Roasting the butternut squash before blending enhances the sweetness and depth of flavor.
• Serve with warm crusty bread or a dollop of yogurt for extra creaminess.

The post Harissa Butternut Squash Soup appeared first on RecipeWikki.

Origin Creamy Tomato Bean Soup

This soup takes inspiration from classic Italian and Mediterranean cuisine, where tomatoes and beans are staple ingredients. The addition of cream or blended beans creates a smooth, luscious texture, making it a great fusion of flavor and nourishment.

What I Love About This Recipe

I love how this soup is both creamy and wholesome without being too heavy. The combination of tomatoes, garlic, and herbs brings out deep, rich flavors, while the beans add a satisfying texture and protein boost. It’s also incredibly versatile—you can make it completely plant-based or add cheese for extra indulgence.

Also Read : Rhubarb-Buttermilk Clafoutis

Creamy Tomato Bean Soup

Recipe by RecipeWikkiCourse: Soup

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

235

kcal

Ingredients

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1 cup vegetable or chicken broth

• 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• ¼ teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• ¼ cup heavy cream or coconut milk (for a dairy-free option)

• 2 tablespoons grated Parmesan (optional)

• Fresh basil or parsley, for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 3-4 minutes until soft and translucent.
• Stir in the minced garlic and cook for another minute until fragrant.
• Pour in the crushed tomatoes and vegetable broth, stirring to combine.
• Add the white beans, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
• Use an immersion blender to blend the soup until smooth (or leave it slightly chunky if preferred).
• Stir in the cream or coconut milk, and let the soup cook for another 2-3 minutes.
• Adjust seasoning if needed, and top with Parmesan cheese (if using) and fresh herbs before serving

Notes

• For a completely vegan version, use coconut milk and skip the Parmesan.
• If you like a thicker soup, blend only half of the beans and leave the rest whole.

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