on Jul 20, 2015, Updated Nov 29, 2021 Just because this is my second vegetarian post in a row, it doesn’t mean I’m turning into one. As much as I love my veggies, not in the least bit tempted. But when you receive a gorgeous bagful of greens from your favorite zero pesticide farm company, you make your salad and eat it too. The problem with salads is that, if not done right, they can be deceptively high on calories....
on Jul 06, 2024, Updated Jul 16, 2024
on Jun 13, 2022, Updated Apr 11, 2024 This mango kadhi is a seasonal recreation of the North Indian staple curry. It’s usually made using gram flour (besan) and yogurt, which gives it its signature sour taste. But the addition of mangoes take this homely dish a notch higher by adding a tinge of sweetness and that fragrant mango flavour we all love so much. Love Mangoes? Try Spicy Mango Curry, Mango Shrikhand, Mango Panna cotta, Thai Prawn Mango Salad, Mango Salad Dressing, Mango Spring Rolls...
Nepalese cuisine has echoes of the cuisine of its mammoth neighbor, India, which is why you’ll often find it served alongside Indian cuisine at restaurants. But for the adventurous and the enthusiastic, there are plenty of recipes that stand apart on their own, like Choila, a salad of vegetables mixed with broiled or boiled meat and tempered with simple spices. What I love most about the Choila is its stark freshness....
on Oct 31, 2024 If you haven’t tried this super cool hack of making papad into bowls, then let me have the pleasure of introducing it to you! It’s actually really easy to make and the possibilities of what to serve in it are endless. I like to do a twist on masala papad by loading these bowls up with masala peanuts (moongfalli chaat). The combination is just killer – spicy, chatpata and crunchy!...
on Feb 26, 2024 For the longest time, every time I would be hungry or feel like a snack, I would reach straight for a pack of chips. It is delicious, would give me the crunch I needed, and also moderately fill me up until it was time to have a proper meal. It was only after my kids were born that I became more intentional about reducing the number of processed foods that came into my home....
Roast duck with parsnip puree drizzled with a rich port reduction is an elegant meal you can serve at any fine dinner party. It’s flashy enough for New Year’s Eve. And it’s not that hard to make. Do it ahead of time. Make the sauce during the afternoon. Reheat the parsnip puree over low heat. Prep the duck legs ahead of time using sous vide technique. All you have to do is brown them in a pan or under the broiler just before you serve dinner....
If you love having breakfast food for dinner, here’s a recipe you’ll be wanting to make: my vegan Savory Leek Sourdough Pudding. This is a really simple recipe that practically takes minutes to throw together. Once you’ve cooked your leeks and toasted your bread cubes, the rest of the process happens in the oven, so it’s mostly hands-off time. I adore puddings, but I adore savory puddings more, because I have a very, very savory tooth....
In our home, even as the snow falls softly outside and we bundle up in sweaters and socks, there is always room in our tummies for some mango. Since fresh is not an option right now, we are more than happy to make do with the canned variety that I buy from the Indian grocer. The canned mango is made from alphonso mangoes, the king among the king of fruits, and while nothing can beat the deliciousness of an alphonso eaten fresh, juice running down your arm, the canned puree is not so bad and finds its way into many of our family favorites, including mango cupcakes, mango bread, and mango smoothie....
This a fun dish. More of a main course than a side. Could be dinner. There’s enough stuff in it. But I like it as part of a bigger menu. Another flashy dish on the table. What is special fried rice anyway? I looked for a definition. I failed. It’s a catch all name. For fried rice with whatever anyone wants to put in. As long as there’s a bunch of different ingredients it qualified as special....
Here are some of the tastiest chimichangas you’ll ever feast upon: my Vegan Baked Chimichangas with Filo. They are easy to put together, and they are rather good for you, stuffed as they are with tasty, spicy lentils spiced with smoky chipotle, cumin and coriander. I love using filo – or phyllo – and puff pastry as a substitute when deep frying is called for, because both give you fabulous results in the oven, and they don’t turn soggy rather than crispy, the way other wrappers might....
This Jamaican Curry with Tofu and Potatoes is perfect eats for a weeknight meal in a rush, or for an indulgent weekend dinner. It is easy to make, and it brings together two things I love–tofu and potatoes. All of it in an appetizing orange-red sauce spiced with curry powder. It sounds a bit like this very popular tofu curry, but it’s different and differently delicious. The tofu is awesome in this recipe–chewy and crusty on the outside and soft on the inside, and it soaks up all of that curry flavor like a sponge....
Every year, when Spring rolls around, I cannot wait to get my hands on some rhubarb. Rhubarb apparently grows wild in the mid-west, but here in my part of the United States its popularity makes it a hard stalk to come by. This year, I started looking for rhubarb in just about every supermarket and farmer’s market in my neighborhood weeks ago, but everywhere I went I’d be met with empty baskets and apologies....
You might also like these vegan soba noodles with mushrooms and tofu. Hereabouts there’s not much sense of the calendar turning other than the school thing. One week of having an eight-year-old around all day can get even a perfectly sane person off-kilter, and I am not that sane. So it is with hope and joy and many reasons that have nothing to do with the New Year that I await Jan....
As the weather warms up and bananas race from green to brown before you can scream “not more banana bread!”, make this fun and easy banana jam instead. Desi loves bananas so I always have more than I can handle sitting on the counter. And as much as we love vegan banana bread and vegan banana cake and vegan banana cookies, there are so many more delicious things you can do with this versatile fruit when it starts to ripen on you....
on Jan 10, 2020, Updated Sep 11, 2023 This is the perfect Sunday morning post because it’s exactly what we are having for lunch today, along with some spicy fish curry. And I’m sharing this right in time for you to go to the grocers, buy some potatoes and try these Bombay Potatoes or Chatpate Masala Aloo out. This right here is my FAVORITE way to cook potatoes. Denver is a massive potato fan....
As flavorful as Indian food is, even more flavorful, if possible, is that wild smorgasbord collectively known as Indian street food. Part of the appeal of street food lies in the fact that it is so badass, with an aura of unhygienic unhealthiness that – instead of sending the eater running a mile off – makes him or her crave it almost as if it were the proverbial forbidden fruit....
No carrots. No peas. Just rice. And chicken. A few carefully selected seasonings. And the right technique. Fried rice is all about technique. Don’t let anyone tell you otherwise. Simple. Amazingly addictive. The perfect side to any takeout restaurant style dinner. With the kung pao. The General Tso’s. Beef and broccoli. See where I’m going? I’m doing this one because it’s the rice dish I keep coming back to. The rice dish I find myself eating standing in front of the fridge....
When I’m pressed for time and looking for a quick lunch or dinner Jay won’t turn his nose up at, I often pull out a sheet of puff pastry and top it with whatever veggies I have on hand. It’s one way to get him to eat vegetables he won’t easily eat otherwise, and it makes a great adult-friendly dinner too. There’s very little work involved in making this pizza, which you could also call a tart, I suppose....
on Jan 23, 2017, Updated Jul 04, 2024 I’m bringing you eggless banana chocolate peanut butter mug cake to satisfy those sweet cravings after all the healthy food we’ve been eating. Because I get it, we can’t live without our dessert. It’s the best kind of satisfaction. And I think mug cakes are so convenient. They can be almost guilt free because you don’t really need that second helping and you don’t have a second or third slice to reach for....
