Sautéed Carb Free Mustard Kobi Or Cabbage

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!

Vegan GF Mexican Corn Chowder

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.

Tofu With Gochujang

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!

Vegan Chikoo Milkshake

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.

Farro and Butternut Squash

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.

Cauliflower Peas with Mint

Cauliflower with peas is a classic Indian combination. In our home, we like cruciferous vegetables to be cooked without water. The twist here is the addition of lots of fresh mint. We think it goes well with the cauliflower and peas. Even though it has Serrano peppers, the dish is not spicy. Cauliflower Peas with... Continue Reading →

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