Vietnamese Inspired Salad

A friend on Facebook has been posting pictures of pho with the whole process. It takes time but I can only imagine how good it tastes. We were going to the neighboring city which had a Vietnamese restaurant and had great reviews. I was so looking forward to the pho but it was of meat…

Spicy Vegetarian Tortilla Soup

On a cold, snowy day, a hot bowl of steamy spicy soup is just what I need. This soup is one of my favorite soups. I make it lactose-free and have add ons like cheese or sour cream for the vegetarians. If you add avocado, you get the creamy feeling without the cream. I sometimes…

Whole Wheat Banana Walnut Muffins

Adapted from Genevieve Ko‘s recipe from the NYTimes Cooking Most people who know or have worked with me have eaten my banana bread. I made it often especially when the kids were in school and I needed to send a snack. I baked 2-3 loaves of banana bread and took one to work to share…

Vegan Chickpea Harissa Soup with Homemade Harissa Paste

I was introduced to Harissa paste during the start of the pandemic. I was looking for sauces or dips to serve and somebody said harissa is the new sriracha. That piqued my interest and I looked it up. It had all the ingredients I likes and it was spicy. This is a chilli paste used…

Butternut Squash Soup – Creamy and Healthy

Butternut squash is one of my all time favourite fall/winter vegetable. By roasting the vegetable it brings out an inert sweetness and believe me, you can eat it as is. If you are trying to avoid desserts and you have a sweet tooth, try this. I also add it to sandwiches or pasta. Goes well…

Ven Pongal with Kathrikai Gothsu (Khara Pongal with Eggplant Curry)

Reposting this post: Happy Pongal/ Sankranthi! Pongal is a holiday celebrated in Tamil Nadu on the 14th of January. It is a harvest festival; celebrated all over the country and in Karnataka and other parts it is called Sankranthi. In Karnataka, a snack made of roasted gram, dried coconut pieces (kopra), peanuts, jaggery pieces mixed…

The Humble Rasam, Elevated

Seasoned Rice Balls served in a Tangy Tamarind Rasam Broth with a Smattering of Stir Fried Carrots and Beans I love Ottolenghi’s recipes and I recently bought two of his books, Plenty and Flavors. His books are wonderful, filled with vegetarian dishes and uses a variety of vegetables and spices which elevate simple ingredients to…

Morning Glory Muffins

When you come to a realization that Covid is here to stay for some time and you are living in sweats and not sure if your jeans fit anymore but you still have a sweet tooth you find a recipe that is healthy and tastes as good as a slice of carrot cake. I used…

Roasted Beet and Green Bean Salad

There are days when you do not want to cook dinner but have to put food on the table. I decided it was going to be bread and cheese and maybe a salad. I was baking bread. I make the no knead bread and it is so easy to make. Look up Jim Lahey’s no…