The veggies are chopped. The spices are ground. Lets fire up the stove!
As the mother of a 4-year old, I love pestos, particularly this Walnut-Arugula Pesto. Pestos require minimal prep work or cooking, are incredibly nutritious, and they freeze really well. So when my mini-mo suddenly says at 3 p.m. “Mama, my tummy is hungry”, I spring into action, Boil kettle Toss the boiling water & pasta […]
The ribollita (white bean soup) I fell in love with at a small Italian enoteca near Chelsea Market was clear and uncluttered, infused with kale and veggies and a light smattering of beans. There was no bread. Since, then I’ve had many versions of this beloved dish–with breadcrumbs, with chunks of sourdough, with large slices […]
My Eggplant Bourekas are part of a long tradition of savory pastries or pies that can be found in many parts of the world. Argentina has Empanadas, India has Samosas & Veggie Puffs, Greece has Spanakopitas, Ethiopia has Sambusas and Israel has Bourekas. Some pies are baked in the oven, others are fried. Some are […]
What is Hariyali Paneer? There is an abundance of leafy green curry recipes amongst the regional cuisines of India. Hariyali Paneer borrows differe elements from cuisines and brings it all together harmoniously in one dish. Shades of palak and saag panner (spinach & mustard greens curry) can be seen in the way the leafy greens […]
Pesto in Italian means “to pound” with a mortar and pestle. Presumably we are pounding a set of ingredients into a raw sauce. As a vegetarian, I love the host of plant-based possibilities this opens up–arugula with walnut, peas with mint, asparagus with pistacho and of course, zucchini with edamame. The goal is threefold–bring veggies […]
If you love tom yum soup, you will adore Thai Basil Rasam. It’s fragrant, light, and oozing with flavor. Eating With Your Eyes: Other Tomato-Based Rasams: Similar, yet different, check out the Tomato-Basil Rasam (with Italian Basil) at https://veggiemashups.com/tomato-basil-rasam-2/ Fire-roasted tomatoes and leeks pair wonderfully in this Leek & Tomato Rasam at https://veggiemashups.com/leek-and-tomato-rasam-soup/ For Indian […]
There are the Seven Wonders of the world: Great Pyramids of Giza, Leaning Tower of Pisa, Hanging Gardens of Babylon, Taj Mahal of India, Great Wall of China, Chichen Itza of Mexico, Statue of Zeus at Olympia. These marvels are a testament to the beauty created by human endeavor and perseverance in the toughest of […]
Encountering Sichuan Cuisine Eating Spicy Sichuan Cabbage at a restaurant called Spicytown challenged my conception of Chinese cuisine. It took me beyond the aisles of soy sauce and rice vinegar into a world where different kinds of chili peppers sat side by side with sesame paste, garlic, peppercorns, fermented black beans and more, so much […]
The white bean ribollita I fell in love with at a small Italian enoteca near Chelsea Market was clear and uncluttered, infused with kale and veggies and a light smattering of beans. There was no bread. Since, then I’ve had many versions of this beloved dish–with breadcrumbs, with chunks of sourdough, with large slices of […]
Tomato Pesto With Olives, Instead of Olive Oil? Why Not Most pestos depend on 1/4-1/2 cup olive oil in order to keep the sauce fragrant and emulsified. Olives & Tomato Pesto does not. The tomatoes are a great emulsifying agent on their own and fresh olives bring the same flavors as olive oil, while cutting […]