Oh how I love Bircher muesli. I used to make it all the time years ago, and Hitesh and I would have it every morning. It was a quick breakfast that didn’t require much work, all the prep was done and all we had to do is have a scoop in the morning with a little milk and berries. It was sweet and delicious and had everything in a bowl – whole grain oats, honey, apple, dried fruits, and yogurt. Not only did it satisfy us for hours, it tasted amazing. Continue reading Homemade Bircher Muesli
Lots of veggies, herbs and tomato sauce add wonderful flavor and vitamins in this veggie soup but what really amps up the flavor is the addition of sweet potatoes and white beans. Sweet potatoes add a nice sweet creamy texture and the white beans give the soup some heft and added lentil protein. With 1/4 cup of fresh basil, lots of thyme and oregano this soup is deliciously good and comforting. Call it a veggie soup or minestrone soup either works, but best of all is how easy this vegetarian soup is to make. Continue reading Sweet Potato White Bean Minestrone Soup
Vadas are very popular lentil fritters that are made all over India. Crunchy on the outside and soft on the inside, vadas are delicious appetizers and snack time treats. There are as many vada recipes out there as the various types of lentils. The basic recipe for vada involves soaking lentils in water for a few hours to soften, and then they are ground into a thick coarse batter to which vegetables and spices are added. The thick batter is then deep-fried. Vadas are usually served with a side of chutney like coconut chutney. For those of you living in the South think of these as hush puppies except these are made with lentils. Continue reading Masala Vadas – Yellow Split Pea Lentil Fritters
I was making stuffed peppers with paneer for the family one night when one of my twins requested that I make a couple without cheese. She is staying away from dairy for a while as she’s noticed she feels better eating dairy-free. So for her peppers I substituted the paneer with tofu, and since I was making these tofu peppers just for her I asked her how she wanted them flavored – she requested with herbs. Continue reading Stuffed Peppers with Herbed Tofu
Happy New Year 2020!
Wishing you all a healthy and happy year ahead!
Looking for a totally different black-eyed pea recipe to make for good luck in the New Year? A recipe from East Africa? Try this black-eyed pea stew called bharazi created by Indians living in Kenya. Bharazi is an Indianized Kenyan dish made with black-eyed peas, coconut milk, and spices. Continue reading Bharazi. Kenyan Black Eyed Peas in Coconut Milk and Spices
Risotto is one of those rice dishes that just shouts “comfort food”. There is something truly comforting about a warm bowl of rice. Creamy Arborio rice all cooked with herbs and vegetables, risotto can easily transport one into a Zen-food state of mind. That’s how I felt when I had this risotto on a chilly December evening. Flavored with leeks and artichokes this risotto is the easiest to make. Continue reading Artichoke Leek Risotto
I’ve always loved exotic hand-painted pottery from all parts of the world. There is something organic and artistic about pottery serving pieces that gets me excited every time I see them. They make all my food look beautiful and appetizing. My fetish for handmade pottery is how I came across this beautiful Moroccan pottery called tajine. Years ago when North African cuisine was first featured in the Williams-Sonoma California catalog I bought a Moroccan tajine pot from them. It is no surprise that I bought it because it is a gorgeous piece of hand painted pottery! What makes these North African pottery so unique and beautiful are their intricate hand-painted designs in vibrant colors and ethnic motifs. Tajines look like art pieces, each one different from the other, and each one a potter’s masterpiece. Very often among North African families tajines are collected as family heirlooms and passed down generation after generation. Continue reading Moroccan Tajine
Creamy risotto with farm fresh kale and leeks tossed with Mediterranean inspired artichokes and goat cheese turns a smple arborio rice into a delicious vegetarian risotto full of tangy veggie flavor. Risotto can be made in so many variations, as many variations as the countless number of veggies out there. This combination of vegetables is especially delicious as leeks add such a wonderful green oniony taste while the artichokes add that meaty bite and texture, as for kale and Swiss chard? Well, they are just good for you super greens that when cooked in the risotto add these beautiful flecks of dark green ribbons that in my opinion looks very cool. Mix in some creamy goat cheese and tangy Parmesan cheese and you get this delicious risotto loaded with good for you veggies. Give it a try!
Here I was left with a large quantity of Shishito peppers from my farmer’s marker trip wondering what to do with so many, I’m talking over 50 peppers! Don’t get me wrong, I love Shishito peppers but even for our family there is a limit to how many Shishito peppers we can have. I was looking for a way to use up all these peppers when I got the idea to use them in a stir-fry rice. I cut up the peppers into bite size pieces, sautéed them until they were tender and charred, added fresh coconut, a couple of Indian spices, salt and sugar and I ended up with this delicious Shishito pepper stir fry coconut rice. The rice tasted so good that my family was having it by the bowl fulls. It tasted even better the next day as all the flavors had a chance to marinate and get absorbed into the rice. If you love Shishito peppers or Padron peppers like we do, this is an awesome recipe to use up a good amount of these peppers. Give it a try! Continue reading Shishito Pepper Stir Fry Coconut Rice
Stuffed peppers are such an easy dish to make that I wonder why I don’t make it more often. For me hearing the word “stuffed” has connotations of a “hard recipe” but this recipe is easy as it can get. Have leftover rice, quinoa or couscous? Stuff them inside bell peppers seasoned with Indian spices and extra veggies like zucchini and you get a super healthy and delicious vegetarian meal in no time at all. Keep it vegan and stuff it with veggies and grains or add in some cheese like paneer to give the peppers heft. Generously spiced with ginger, garlic and onions and a fragrant amount of Indian spices; these stuffed peppers are a deliciously satisfying meal for lunch or dinner. Continue reading Indian Spiced Rice, Paneer and Zucchini Stuffed Peppers