Category Archives: Dairy free recipes

Mexican Fried Rice

Mexican fried rice – gosh there are a myriad ways of making this favorite Mexican dish.  One afternoon I was sharing a menu with my friend Iya for a quiet Friday night dinner with a plan to make Mexican rice and Mexican mashed pinto beans . Iya, who loves to cook was curious about my rice recipe and asked me how I make my Mexican rice. Honestly, I just came up with this recipe years ago and have been making it like this forever – I use taco seasoning in my Mexican fried rice. When Iya heard that I use taco seasoning she was surprised, she had never heard of that before.  I shared my recipe and since we were sharing recipes Iya shared her version of Mexican fried rice as well and I decided to give her recipe a try that same evening.  The rice turned out awesome 😋. Very different in flavor from mine but delicious nonetheless. Here are a couple of recipes for Mexican fried rice – one with spices and one without. Give each of them a try and you may find you like them both. Continue reading Mexican Fried Rice

Mexican Rice and Beans. A Menu Worth Replicating

Hey folks, are you looking for a quick and easy dinner option with a Mexican twist? Give this menu a try with Mexican fried rice and pinto beans. Add some avocado, salsa, and queso fresca cheese if you like and you have a delicious quick and easy vegetarian meal in just 30 minutes.  And you haven’t even heard the most unique feature of this menu – there are no spices in any of the dishes! Just flavorful veggies, salt and jalapenos for a little heat. Continue reading Mexican Rice and Beans. A Menu Worth Replicating

Collard Greens Quinoa Pilaf

☘☘Happy St. Patrick’s Day!☘☘

In the spirit of sharing something green for St. Patrick’s Day I thought I would share this quinoa pilaf recipe with good for you leafy greens. Collard greens are wonderful greens to cook with in a quinoa pilaf. I used over eight cups of chopped collard greens in this recipe, mainly because I had just received bunches of collard greens from my friend Rita, and a quinoa pilaf seemed the perfect way to use these greens. Continue reading Collard Greens Quinoa Pilaf

Swiss Chard and Paneer Curry

Swiss Chard and Paneer Curry


  • 3 bunches of Swiss chard – about 6-8 cups finely chopped
  • 4 garlic cloves finely crushed
  • 1 tbsp ginger paste or shredded fresh ginger
  • 1 block paneer or tofu cut into small chunks
  • 1 green chili – seeds removed and cut length wise
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder or paprika
  • Cilantro for garnish
  • Juice of 1 lemon
  • Oil

Continue reading Swiss Chard and Paneer Curry

Hodgepodge Soup with Carrots, Fennel, Peas & Parsnips

It was a Sunday evening and I hadn’t done much by way of grocery shopping the week leading up to it, and here I was wondering what soup to make for dinner. I looked in the refrigerator and I had a little of this and little of that – i.e. little bit of carrots, two fennel bulbs, parsnips, and peas in the freezer. Hence the name hodgepodge soup for this concoction of a veggie soup. Continue reading Hodgepodge Soup with Carrots, Fennel, Peas & Parsnips

Lakshmi’s Out of this World Veggie Pakoras

Happy International Women’s Day! 🌹🌷

IMG_1058 (1)

This is the perfect recipe to share on International Women’s Day as I made these delicious pakoras with my girlfriends Lakshmi and Basanthi. Pakoras are deep fried Indian fritters made with chickpea flour and vegetables. Some of the best pakoras I’ve had are made by my friend Lakshmi. She makes the most delicious pakoras I have ever tasted. Any time Lakshmi is invited to a dinner gathering or a party, she brings her signature appetizer – her veggie pakoras. Lakshmi’s pakoras are in a league of their own – full of a wide variety of vegetables, crunchy, with a kick of green chili spiciness, they are so good that you could never have just two or three. It’s the variety of vegetables that makes her pakoras taste so good. The veggies add so many flavors that there are no spices in these pakoras, just salt and green chilies for a little heat. Continue reading Lakshmi’s Out of this World Veggie Pakoras

Kashayam. A Soothing Ayurvedic Herbal Tonic

Kashayam is an herbal tonic used in the ancient Indian healing and medicinal art of Ayurveda. Kashayam refers to a water tonic that is made with a single herb or spice or a combination of herbs and spices.  Kashayam has been used for thousands of years in southern India as a form of homeopathic and natural medicine to help clear away coughs to common colds, sore throats, and stomach issues. Kashayam is not a medicine but rather a soothing herbed water to help alleviate the symptoms of these ailments. Continue reading Kashayam. A Soothing Ayurvedic Herbal Tonic

Potato Leek Soup with Herb Flavored Sea Salt & Truffle Oil

Potato leek soup is my friend Rose’s signature soup. Rose makes it every time she has a gathering, and it is always a big hit. Rose usually serves her potato leek soup with a side of lavender & herb-flavored sea salt and truffle oil, which transforms an already delicious soup into something decadent. Continue reading Potato Leek Soup with Herb Flavored Sea Salt & Truffle Oil

Winter Vegetable Pasta Primavera

It was a cool February weekday when we ordered takeout from our favorite Italian restaurant in town The Pastaria & Market in downtown Los Gatos. The girls ordered pasta primavera and were raving about how good it tasted. A few surprise veggies that they really liked were winter vegetables such as Brussels sprouts, little radishes, cauliflower, and broccoli. The girls especially loved the radishes and Brussels sprouts. With lots of good for you veggies and flavorful marinara sauce this really was an awesome feel-good pasta. The kids wanted to have this pasta again a week later but this time instead of ordering it I made the pasta at home for our Valentine’s Day Dinner. Continue reading Winter Vegetable Pasta Primavera