The veggies are chopped. The spices are ground. Lets fire up the stove!
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 […]
The Many Variations of Vegan Spinach Curry There are many different regional cuisines in India and each one has their own version of a vegan spinach curry. You have Palakchi Paatal Bhaaji in Maharashtra, Gujarat’s Paalak Nu Shaak, Bengal’s Palong Shaak Bhaja, Kerala’s Cheera Thoran…. just to name a few. This recipe, Kerai Masiyal, is […]
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 […]
It’s easy. It’s restaurant style. It’s none other than Easy Restaurant Style Palak Paneer–a creamy concotion of spinach, spices and Indian cheese. It’s a classic yet unlike a lot of other curries, you will find that no two restaurants serve a palak parneer that tastes the same. This is because there is no standard spice […]
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