2 Cook the soy chunks/nuggets as per the package instructions. (In a medium pan add about 4 cups of water and let it boil. Once it boils, switch off the stove, add a teaspoon of salt and the soy chunks and leave it aside for 15 minutes. Then drain the water and squeeze out the excess water from the soy chunks and keep it ready). The soy chunks will be very hot, so pour some cold water and leave it for sometime before squeezing.

3 In a large skillet add the oil. When the oil is hot enough add the cumin seeds and let it crackle.

4 Then add the sliced onions and a pinch of salt. Fry the onions and then add the cut peppers and the seasonings. Also include the soy chunks and sautee it a couple of times.

5 Now depending on the size of the pan you are using add 1/2 to 3/4 cup of water to the vegetable mixture and let it cook. The water should be absorbed and the vegetables should also be cooked.

6 Now add the cooked couscous to the vegetables and mix it well.

7 Drizzle few drops of lemon juice, cilantro and mix it once again.

2 I have used three color bell peppers because I had it, but you can use just one too.

2 Cook it for 15 minutes stirring occasionally. I also broiled it for another 5 minutes, keeping the oven door open. Transfer the caramelized vegetables to a plate or wax paper.

3 Usually while baking the pizza dough you have to oil the baking sheet. Since we have roasted the vegetables already you can see that the baking sheet is already greased. So simply remove the dough from the can and unfold it on the cookie sheet. Spread it evenly to cover the cookie sheet. The dough may tear, but don’t worry, because you can always repair it using your fingers to stretch the dough and cover the holes.

4 Top the dough with the cooked pepper and onion mixture evenly.

5 Bake it for 12-16 minutes, until the bottom turns golden brown and the top is also baked enough.

6 I did not want to scratch my baking sheet while cutting the pizza, so removed it from the cookie sheet before cutting it.

2 This pizza is slightly on the sweeter side because of the sweet peppers. I think that’s the reason my son liked it so much. So for the adult version you may want to spice it up with some extra black pepper powder and red chili flakes.

2 Saute peppers, onions and garlic in oil in large skillet for 2 to 3 minutes.

3 Add water; cook covered, over medium-high heat until soft, 2 to 3 minutes.

4 Stir in sugar; cook, uncovered, over medium-low heat until mixture is very soft and browned, about 20 minutes.

5 Season to taste with salt and pepper.

6 Toss with spaghetti; sprinkle with cheese if desired.

2 Don’t be tempted to omit the sugar in this pasta recipe because it makes the vegetables and the onions to caramelize and that in turn gives a nice flavor to the dish. If you think that the dish is sweet, you can spice it up at the end by adding black pepper powder.

3 If you have some left over peppers, try these chili fries. Unlike other fritters which use all purpose flour or chick pea flour for the dipping batter, this recipe uses whole wheat flour. I also added some rice flour to make it crispier.