There are not many dishes that are complete meals and that have been eaten continuously for almost 3000 years. Khichdi is gluten-free and can easily be vegan. And it is fitting that it be unadorned as it can stand by itself.
Stir-fried cabbage can be eaten as a fast, healthy Indian taco. Or it can be a deconstructed taco. Drizzle some sweet and spicy Chinese sauce and it is moo shu. Make it hearty with a khitchdi. I hope your appetite has been whetted and the cabbage is honored!
How can a years-old memory and longing of a taste be replicated? The yearning is happily satisfied as we can have our own heavenly bowl of Mexican style corn and poblano chowder with the added bonus of being vegan and gluten-free. I am also losing the fear of things not working out as planned.
As vegetarians and vegans we have been struggling to incorporate more tofu. We are picky, want delicious, non-fussy, finger-licking good food. And this adaptation of Sam Sifton's recipe is for keeps!
Even non-vegans can thoroughly enjoy this refreshing milkshake! Please let me introduce you to chikoo. It is super delicious and satisfying, takes no time to blend, and so much better than traditional milkshakes high in fat/cholesterol, sugar, and calories.
This recipe is mainly fresh fennel. There is no gluten or cream even though it is a creamy soup. Delicious hot or cold and less than five ingredients.
Full of mushroom flavor, creamy with no cream, gluten-free, and so comforting. It is fast food taking less than 20 minutes and less than 5 ingredients.
Looking at a packet of farro one day, I thought of a new version of sabudana khitchdi (tapioca dish). And it worked--nutty, flavorful, light and nutritious. Quinoa makes it gluten-free. Whole meal in 30 minutes, portable.
The vegetables swim in a light, golden broth with heady scents of cumin, parsley, fresh cilantro.
