Here’s my go-to stir-fry to go with just about any meal, and it’s both delicious and nutritious: my easy and garlicky Broccoli Stir Fry. This is my favorite way to eat broccoli, not to mention my favorite way to make it (scratch to done in under 20 minutes? It’s a no-brainer). And the best thing about this recipe is, it’s a true crowd pleaser. Even Jay loves it – it’s the only way he’ll eat broccoli without complaining....
on Sep 30, 2016, Updated Aug 27, 2020 Even though we don’t really have fall in India, I love the cosy vibes of the season and like doing little things to celebrate it. Which in my case, means whipping up fall-inspired dishes (I’m sure no one’s surprised haha). This caramel pumpkin pie cheesecake dip is one such autumn-inspired recipe I promise you’re going to love! The cheesecake-y and caramel-y flavors add so much depth to the dip, that no one will be able to tell it’s made from pumpkin....
You might also like these recipes for vegan barfi, vegan kaju katli and vegan badam katli. Food is a huge part of Diwali, and a lot of it is sweet. Although every region has its specialties, there are some Indian sweets, like barfis and Vegan Kaju Rava Laddu, that are pretty much made – and shared – in every home. But Indian sweets are also largely made with milk and ghee, which is why I’ve been on a quest to veganize many common Indian sweets and share them with you....
I’m pretty sure I will catch some flak for the title of this post. Chaat means savoury snack in India. Street food. It also almost always includes chaat masala. Anything masala means a spice mix of sorts. This isn’t really a savoury snack and it doesn’t include chaat masala. If I included a masala you’d have to go out of your way to find it. Hunt around for an Indian food shop, get there and buy it....
You see on every Japanese menu. Well, maybe every menu outside of Japan. Chicken karaage is an appetizer up there next to gyoza and edamame. Great with drinks. Party food. Technically this recipe is tatsuta-age, not karaage. It’s a subtle difference. And one largely ignored on the internet. As far as I can tell chicken karaage is not marinated before dredging in potato starch. Tatsuta-age is. I’m going to call it chicken karaage here....
If you love cozy winter squash recipes like butternut squash curry and butternut squash soup, here’s the perfect food for the season: a warm, gooey, DELICIOUS vegan Butternut Squash Risotto scented with the woodsy fragrance of sage. One thing I look forward to as fall takes over the northern hemisphere is the riot of winter squashes in the market. Yellow butternut, orange acorn, versatile pumpkin, striped delicata, deep green kabocha, quirky turban, sweet dumpling, stringy spaghetti and bumpy hubbard....
Pan-frying steaks? Slip a bit in to take the sauce over the top. Prime rib roast dinner? A bit of demi-glace is killer. Roasting a chicken? Drizzle a bit onto the plate after you pour the jus. It’s one of those truly great ingredients. Traditional demi-glace worth it if you want to go the distance Traditional demi-glace is serious, serious business. This recipe is demanding but the real thing – that’s a labour of love....
on Dec 30, 2020 Let’s admit it, we all love fast food. And one of our favourites is Dominos. I mean, have you tasted their garlic breadsticks? Made in that trademark dominos style, they’re insanely delicious, and don’t forget that addictive cheesy dip that keeps you coming back for more! Honestly, they’re one of the best breadsticks I’ve ever had. Plus, it’s such fun to tug and pull and fight over the breadsticks when you’re sharing with the folks!...
I have one more classic Indian restaurant favorite for you today, and you can make it in under 20 minutes if you have some of my basic tomato onion sauce for curries handy. Aloo Matar (pronounced mutter) is a dish everyone – kids and adults alike – adores and why wouldn’t they? Peas and potatoes are probably two of the most popular veggies around, and who can resist them when they are drowning in a sea of spicy, red, tomato-ey sauce....
Cooking Indian food on weekdays can be easy, especially if you take some time to meal prep. This can include making curry bases and sauces that can be frozen or refrigerated, like a basic tomato onion sauce, a tikka masala sauce and curry paste. A more basic recipe that can also save you time in the kitchen is this ginger garlic paste. Many Indian recipes call for both ginger and garlic or a ginger garlic paste, and making the paste from scratch for every dish you cook takes up precious minutes....
Eggplant (also called brinjal, aubergine, baingan, melanzana and bademjan in some of the countries where it’s eaten) is one of my favorite vegetables to barbecue because it is so perfectly suited to the grill. It is a sturdy vegetable that holds up beautifully to the rigorous heat. Better, that heat causes the flesh of the eggplant to cook up wonderfully tender and soft and sweet. The eggplant slices soak up any flavors you add to it – and the wonderful smoky flavors from the grill – like a sponge....
on Aug 06, 2021 It’s just me and my bowl of healthy cream of mushroom soup today. Because we are celebrating October and the fact that it finally feels like we can put on a cozy sweater and boots. And because I’m just a plain and simple mushroom soup fan. Gosh! The number of times we eat mushroom soup is unbelievable. We don’t even need a reason. Every time I ask Denver what he wants to eat – it’s always something with mushrooms....
Love DIY pie crusts? Be sure to also check out our vegan pie crust recipe and our vegan sourdough pie crust recipe. I use puff pastry in many dessert and entree recipes and one of the questions I am often asked is how to make it. I already have a recipe for a delicious vegan puff pastry that I had included with my vegetable puffs recipe, but for the holidays this time I wanted to share with you a healthier, lower fat version that gives you all the satisfaction without the guilt: my healthy vegan puff pastry made with all whole wheat flour and with half the fat....
If you’ve ever wondered why you can’t make Indian restaurant curry at home, here’s why. The entire internet is pretty much devoted to teaching you how to make homestyle curry. This video should help you get started Start by watching this video. It’s short. Once you’ve seen it everything below should make more sense. Read the post and come back and watch the video again. It will all make sense....
It’s on the hotter end of the scale. A spicy curry. It can even be a really spicy curry. Some restaurants go a little overboard I find. I like blazing hot madras curry. But not everybody does. So this version isn’t so hot – medium spicy really. That’s the nice thing about cooking it yourself. You control the heat. Like it blazing hot? Add more kashmiri chili powder or use one the hotter Indian chili powders....
on Feb 01, 2016, Updated Oct 06, 2023 You know those days when you are craving dosas and idlis and you quickly hop on the store next door to buy ready made batter, but suddenly realize that there’s no coconut for chutney? Well, this Indian style no coconut peanut chutney is the problem solver and always saves the day! This no coconut peanut chutney is super quick and comes together with just pantry staples....
I cooked up these Irish Whiskey Tofu Steaks to go with my Irish Whiskey Sauce. Together they are a winning combination. They are also both incredibly easy to make. These tofu steaks, in fact, need just five ingredients, and you can mix them up in all of two minutes. Let the tofu sit in the marinade for 30 minutes to an hour, and then throw them on a grill pan or a griddle....
on Jun 16, 2020, Updated Aug 15, 2020 I really enjoy these lemon blueberry cake bars for breakfast more than dessert. The fruit makes me feel less guilty. Lemon blueberry is such a classic combination and I make tons of recipes every time blueberries are in season. This one happened by chance when I was making half a cake recipe and trying to fit it into an 8 inch cake tin....
on May 18, 2023, Updated Jun 01, 2023 When life gives you lemons, you make Limonada! Growing up, I’ve always associated the summers with a big, cold jug of nimbu paani, or lemonade, waiting for me in the kitchen. From coming back after playing outside to coming home after a long day of work – my glass of nimbu paani has been a constant in the summers for all these years....
Mint, one of the most prolific herbs, puts an appearance in the vegetable garden long before other herbs like basil have had a chance to grow abundantly. There are so many recipes you can make with this versatile ingredient, like this scrumptious mint chutney and pudina paratha. One of my favorite ways to eat it is in this jewel-green mint pesto. I love pesto sauces and I make it with so many different greens, including fennel fronds pesto, garlic greens pesto and carrot top pesto....
