I have made many dals, they are a key part of the vegan detox that I do a few times a year. To my understanding, dal is a staple in most Indian households and just like curry blends, each cook has his/her own variation with endless possibilities. Dal is usually made from yellow or red lentils seasoned […]
The moment that I read 101 Cookbooks’ post on Coconut Red Lentil Soup, I knew it would become a Meatless Monday dinner at our home. Ohhh, this soup is so good! It is the kind of good soup where you find yourself sopping up any remnants in the bowl with bread or simply wishing you […]
My friends at The Organic Dish, here in Boulder, introduced me to red quinoa. I was familiar with the more common, pale quinoa but find this red variety far more flavorful and fluffy. It looks fantastic in grain-focused side dishes and salads. With a protein content of 12-14%, it makes a healthy choice for vegetarians and […]
Our most recent April snow storm left me dreaming of harira, a wonderful dish of Moroccan origin often eaten during Ramadan. While we desperately need the moisture, these storms are a drag on the perennial hope for spring and summer. This recipe helps to shake off the last legs of winter and welcomes the warmer […]
This stuffed cauliflower is really worth trying. It’s such a great play on textures and flavors. The stuffing alone is delicious as is the gingery tomato sauce. Get creative and use them as components in your other culinary creations. This Meatless Monday meal was inspired by the wonderful spices available at Savory Spice. Coconut Milk […]
Flavorista Tracey was craving Indian. We made a collaborative effort that involved ingenuity, great spices and as always, exceptional ingredients. I made a pot of creamy red lentils. Tracey made a channa dahl from Indian Cooking by Madahur Jaffrey. Improvising with beautiful new potatoes from the farmers market in Saugatuck and fresh yellow and green beans, […]
You may say, why bother to eat cauliflower, but really it can be very good. With winter in full swing, fresh produce will continue to become repetitive and very cruciferous so I would like to offer up some creative things to do with cauliflower to get you through the somewhat bleak winter months. BTW – […]
This was another delectable meal that I made from How to Roast a Lamb, by Michael Psilakis- chef of Anthos in New York. It was listed in the book as a recipe for fried Red Mullet with Lentils, Lemon and Dill. I was intrigued by the lentil recipe as it called for red wine and […]
While perusing my recent copy of Nutraceuticals World, I came accross a bit of information about one of my favorite seeds from India, the nigella seed. There it is used on top of breads and it has a wonderful distinct flavor that is like onion but without the bite. Known as “Black Seed” in […]
As one of the founding chefs of the venerable Greens restaurant in San Francisco, Deborah Madison along with Edward Epse Brown and Annie Somerville, elevated vegetarian food to cuisine. With eight cookbooks under her belt, it’s hard to pick a favorite but Vegetarian Cooking for Everyone is truly an inspired work. Faced with an abundance of eggplant, […]
