The veggies are chopped. The spices are ground. Lets fire up the stove!
This recipe is adapted from Micol Negrin’s book Rustico: Regional Italian Country Cooking. It’s a fantastic book that lists recipes by different regions in Italy along with descriptive narratives of each region’s specialties. Assembling the Ingredients: 1 burger bun or 2 bread slices, roughly torn apart into cubes 1/2-3/4 cup milk 1 cup walnuts 1/2 […]
Assembling the Ingredients: What’s in the Curry The following greens should be finely chopped: 1 1/2 cups spinach, 1 1/2 cups mustard greens and 1 cups beet greens or swiss chard 1 tbsp. oil 5-6 garlic cloves, finely chopped 1 tsp. salt. 1/2 cup bell peppers, cut into small dice 1/2 cup frozen peas 1/2 […]
This recipe is inspired by the Veggie Gumbo at Qdoba Mexican Eats. A generous ladleful of gumbo, topped off with your choice of green or red enchilada sauce/sour cream/grated cheese. It’s something that drew me back lunch after lunch after lunch. It was the love child of a Mexican tortilla soup and Louisiana gumbo, chunkier […]
Aviyal is an Indian stew with a base of coconut and yogurt. In this version, I’ve swapped the coconut out with walnuts. The first version of this recipe, I used 1/2 cup fresh coconut and 1/2 cup walnuts. I was amazed at how a complex layer of flavor was added, without compromising the basic avialness […]
There’s nutty arugula. There’s soft tofu. There’s a dusting of Indian spices. The result is a luscious creamy arugula curry. It’s low fat. Its vegan. It’s 100% delicious. Arugula is a staple in our fridge–my toddler loves arugula-walnut pesto, I enjoy arugula salad that’s been lightly touched with a lemon vinagrette and my husband seems […]
Upma is an Indian breakfast dish generally made with semolina/sooji, onions, ghee, curry leaves and a few Indian spices. I have adapted my mom’s classic upma recipe by substituting butter for ghee, fennel shavings for curry leaves, and cornmeal for semolina. I’ve also added tons of veggies so its extra nutritious and flavorful, particularly for […]
This is a dish inspired by South Indian chutneys that are called thogayals. Here, I have made an avocado thogayal and used it as a marinade on steamed cauliflower. The end result is a sabzi with a vibrant, pickled flavor. Assembling the Ingredients: 3 cups cauliflower (small to medium florets) 2 tbsp. ginger, cut into […]
The word rasam comes from the Sanskrit word “rasa” which means juice. Thus, rasams are always clear, light broths or looked at another way, instant soups. Traditional rasams have always been revered by people from the South of India for its warm and comforting touch. Generally, they have one of three bases: tomatoes, lentils or […]