Category Archives: Dairy free recipes

Potato Pea Curry

This simple and easy potato and green pea curry is a classic Indian dish and very popular in many Indian homes.  Usually served with chapatis or puris (fried whole wheat chapatis) this veggie curry makes for a deliciously comforting meal.  The curry is saucy and mildly spiced so if you want it can even be had as a warm bowl of stew.  The sauce is made up of fresh tomatoes that get cooked with onions and spices, then the potatoes and green peas are added and cooked together.  A squeeze of fresh lemon juice at the end adds some tang and then it’s topped with plenty of fresh cilantro. On days when you want a mildly spiced Indian dish that will warm the body and the psyche, this is the one make. Continue reading Potato Pea Curry

Homemade Oat Milk

Oat milk is all the rage right now as an alternative to dairy milk, in fact it is so popular around here that many times when I try to pick it up at the grocery stores they are out of stock.  The first time I had oat milk was at a coffee shop in Healdsburg, California couple of years ago when we were on a Thanksgiving holiday in Sonoma Wine Country.  They were promoting oat milk and were offering a little discount if you gave it a try – and I did!  Imagine my surprise when the latte was as creamy as a regular milk latte and just as delicious. I was sold! Continue reading Homemade Oat Milk

Yellow Daal. Daal Tadka

Yellow daal or what is also known as daal tadka- meaning lentils cooked and tempered with spiced oil is a very popular dish at Indian restaurants and a favorite daal in our home. My daughter Rani especially loves this daal.  Anytime she sees me making lentils, she’ll ask, “Is that yellow daal your making?”  With aromatic spices, ginger garlic and onions all shallow fried in ghee, and served over white rice, this daal is comfort food for sure. Continue reading Yellow Daal. Daal Tadka

Mint and Lemongrass Sweet Potato Veggie Noodle Bowl

I made this Asian inspired noodle soup  for our Sunday evening dinner recently and it was enjoyed by the whole family.  With loads of vegetables all seasoned with herbs and spices, this recipe makes a giant pot of vegetable noodle soup floating in a flavorful coconut broth.  Continue reading Mint and Lemongrass Sweet Potato Veggie Noodle Bowl

Simple Savory Oatmeal with Ghee, Mustard Seeds and Caraway Seeds

My Mom-in-law used to make this savory oatmeal in the mornings when she visited me here in California a while back and I remember looking at it with such curiosity.  It was a very simple dish really – creamy oatmeal with a touch of spices and a pinch of salt. Mom-in-law did add a piece of green chili for some heat but it added just a hint.  Her oatmeal was oatmeal in color with minimal spices such as mustard seeds and caraway seeds.  It was meant to be a simple and quick savory oatmeal.  Continue reading Simple Savory Oatmeal with Ghee, Mustard Seeds and Caraway Seeds

Kootu. White Pumpkin and Daikon Lentil Stew

This South Indian style stew called kootu is commonly made with squash, soft lentils, spices and fresh coconut, and is served over white rice.  With a few mild spices such as asafetida, mustard seeds, cumin seeds and turmeric and with lots of veggies and lentils, kootu is delicious and wholesome. Continue reading Kootu. White Pumpkin and Daikon Lentil Stew

Veggie Ramen Bowl

There is something about a giant bowl of ramen noodle soup on a chilly evening that soothes the body and the soul.  For all you folks who are still in the thick of winter, this one’s for you. This is not a quick eat and go type of meal, but then what ramen bowl really is? Ramen in broth begs to be savored and enjoyed slowly.  This delicious hot soup will force you to sit together for dinner and slowly sip the broth, eat the veggies, and slurp the noodles 🍜. Continue reading Veggie Ramen Bowl

Arugula and Ridge Gourd Stew in Coconut Broth

Greens are some of the healthiest vegetables we can eat and the best way to get more greens in every spoon full is to add them to soups, curries and stews. It’s amazing how many bags of greens you can use up when you toss them into any warm dish, they condense down to 1/4 their volume. I used 8-10 cups of arugula in this stew!  But you would never know looking at it.  This delicious stew has lots of greens such as arugula and other good for you ingredients such as ginger, turmeric, more veggies and tofu for a good dose of vegetarian protein. Served with a side of rice or quinoa this is healthy, delicious and a low caloric dish as you can get! Continue reading Arugula and Ridge Gourd Stew in Coconut Broth