Growing vegetables indoors can be an expensive proposition if you live in an area with a high rainfall, low humidity, or dry summers.
The result is often a poor quality product.
That’s why we’ve rounded up some of the best indoor produce that will grow well indoors.
Some produce may be grown in a container in your backyard, while others can be grown indoors.
Here are our top picks.1.
Samosa Samosas are one of Australia’s most popular baked goods, and they’re also one of its most popular foodstuffs.
They’re a great option for baking, but you can also make them with plain bread and other recipes, too.
They have a unique texture and are perfect for cooking.1/2 onion, peeled and chopped1 clove garlic, peeled1 cup tomato, chopped1-2 tsp tomato paste1 cup chopped parsley1 tsp dried oregano1/4 tsp cumin1 tsp coriander1/8 tsp dried thyme1/3 cup tomato puree1/5 cup tomato sauce2 tsp black pepperSalt and pepper to taste2 cups cooked chickpeas, washed and drained1/7 cup dried parsley, soaked for 15 minutes1 cup canned chickpea soup, drained and rinsed1/6 cup water1 tbsp extra virgin olive oilFor the dough:1 medium onion, diced2 medium garlic cloves, minced1/1 tsp cayenne pepper1/16 tsp salt1/10 tsp pepper1 cup fresh tomatoes, diced1 cup waterFor the filling:1 large onion, sliced1 tsp garlic powder1/20 tsp dried basil1/12 tsp turmeric1/14 tsp chili powder1 tsp saltFor the baking:2 cups chickpeases, soaked and drained for 15-20 minutes1 1/2 cups plain flour, sifted1 tbsp fresh ginger, grated1 tbsp cinnamon1 tsp kosher salt1 tsp fresh pepperFor the soup:1/9 cup canned tomato sauce1/15 cup canned soup base (vegan, gluten-free, etc.)1 tbsp coconut oil1/17 tsp coconut water1 tsp cinnamonFor the tomato sauce:1 tbsp minced garlic1 tsp tomato pureed1 tsp extra virgin oil1 tbsp chopped fresh basilFor the pasta:1 cup cooked chickperas, drained1 cup pasta, drained, rinsing with water1/30 cup shredded mozzarella cheese1/25 cup tomato pasteFor the toppings:1 tsp ground cumin (optional)1 tsp oreganol1/32 tsp salt (optional), to taste1/28 tsp garlic salt1 cup frozen peas (diced)1 cup diced tomatoes1 cup freshly grated parmesan cheeseFor more recipes, check out our Vegetable Samosa recipe.2.
Beet SaladWith the rise of the vegan food movement, it’s easy to get frustrated by all the new vegan-friendly products.
But beet salads are another perfect option.
They can be made vegan-free and have a healthy twist to them.
Beet salads are great for salads or salads made with beans or pulses, as well as salad greens.1 cup beetroot, chopped2 cups white vinegar1/64 cup water, plus 1 tbsp for rolling1 tsp mustard powder1 tbsp onion powder1 garlic powder2 tsp salt, to taste (to taste)1/60 tsp dried dillFor the beet salad:1 small green bell pepper, sliced2 tablespoons olive oil1 large yellow bell pepper2 cloves garlic, minced2 tsp oregonol (or other hot red pepper powder)1 tbsp dried basil, toasted (optional1/24 tsp salt)1.5 cups cooked lentils (salt and pepper optional)1 can chickpeats, drained 1 cup chickpease soup, rinned (optional, if chickpeaser)1 large carrot, peeled2 cups vegetable broth1 tsp freshly ground black pepper (optional and for garnish)For the dressing:1 lime, juiced and squeezed1 tbsp olive oil, plus more for serving1 tbsp water1.
Mix together the lentils, lentil broth, and water in a medium saucepan over medium heat.
Bring to a boil, stirring constantly, then reduce heat to low.
Simmer for about 15 minutes.2 (optional but recommended) stir in the garlic and oreganos, if using, and cook for about 2 minutes.
Remove the carrot and stir in.
Add salt, pepper, and lemon juice, and mix well.3.
To make the dressing, whisk together the vinegar, onion powder, garlic powder, salt, and pepper in a small bowl.
Mix the mustard, lemon, oreganon, basil, and spices into the lentil mixture.
Season to taste with salt and pepper.5.
Combine all the ingredients for the salad in a large bowl.
Roll the salad out to make a flat disc