Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth
- 4 cups finely cut brussel sprouts
- 2 cups sugar snap peas cut in halves
- 4 cups chopped spinach
- 1 medium onion finely cut
- 2 tsp chopped garlic
- 1/2 tsp fresh grated ginger or ginger paste
- 1 red chili (optional)
- 1 tbsp fresh thyme
- 1 small sprig of rosemary
- 2 tbsp chopped cilantro
- 1 tsp dry garlic powder
- 1 tbsp honey
- 1 block extra firm tofu drained and cut into cubes
- 1 can 15 oz coconut milk
- 2 tbsp oil
Continue reading Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth
I had this black bean soup for the first time at my friend Rose’s place a while back. I was expecting something thick and heavy when I heard she was making Black Bean Soup, but this soup is surprisingly light and thin. With some chopped cilantro and a dollop of sour cream, this variation of black bean soup was outstanding. Continue reading Black Bean Soup
Rajma is a North Indian kidney-bean curry that is usually eaten with white rice. Rajma is one of those dishes I make when I’ve run out of fresh veggies or don’t feel like cutting a bunch of veggies. It’s quick and easy yet nutritious and delicious all at the same time. If you are like me and always have a few non-perishable goods on hand like a selection of canned beans and tomato sauce, rajma will become one of those go-to meals to make in an instant.
Continue reading Rajma. North Indian Spiced Kidney Beans
When life gives you lemons, make lemonade.🍋🍋
I got a bunch of lemons from Elaine whom I met through my other friend Rose. Elaine had buckets and buckets of lemons – literally buckets of lemons to give away. I met Elaine recently to pick up over 200 lemons – did I count them? Yes! In fact I counted 275 lemons to be exact. Continue reading Lemonade Syrup
Carrots & Butternut Squash Soup with Rosemary:
- 1 box of cut butternut squash. About 4 cups.
- 2 cups chopped carrots
- 2 tbsp Olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- 2 Rosemary sprigs
- Salt and pepper
- 1 carton vegetable broth or 5 cups broth
Continue reading Carrots and Butternut Squash Soup with Rosemary
It was a cold wet February afternoon when I was craving a deep dark gingerbread cake. Dark as dark can be, almost glistening black in color, super moist and intensely gingery is the type of gingerbread cake I wanted on this wet and cold afternoon.
Continue reading Deep Dark Gingerbread Cake
This variation of Indian spiced potatoes is my all time favorite. I think that’s because it is what I grew up with. Any time my Mom made potatoes this is what she made. The recipe is very simple in flavoring and goes really well with dhal (spiced lentil soup) and rice, or as a side dish with fish or chicken. Continue reading Turmeric Spiced Potatoes
Ragù by definition is a thick Italian meat-based pasta sauce. In this recipe however I made a vegetarian version with mushrooms, bell peppers, eggplant, onions and garlic.
Continue reading Vegetarian Ragù
A pasta recipe with just two ingredients? Yes, that’s exactly what this pasta recipe calls for. Just two ingredients! Never ever did I think I could make fresh pasta at home, and that too have it be so easy. This is an awesome recipe that I got from my friend Rose who actually got this recipe first hand from a local chef in Tuscany, Italy.
Continue reading Fresh Homemade Pasta
This is an awesome soup that is refreshing, flavorful, super healthy, and very light. Artichokes give this soup a distinct flavor that comes through, and spinach adds some substance and colour. All you need is herbs such as thyme and oregano and a squeeze of lemon juice, and this soup will transport you to the Mediterranean. Here is the recipe.
Continue reading Artichoke & Spinach Soup