In the heart of winter, this three-ingredient cranberry–orange compote delivers a welcome jolt of brightness. Tangy, sweet, and intensely citrusy, it sits somewhere between cranberry sauce and orange marmalade—a spoonful of stored sunlight, released just when you need it most. The compote comes together in under 30 minutes, uses less sugar than most cranberry sauces,... Continue Reading →
A lightly luscious soup gently warm with a hint of ginger and chili, a touch of coconut and richly economical. Just right.
There is enormous pleasure and satisfaction trying out something completely different in a restaurant, loving it, and then coming home and reverse engineering it! This is that kind of recipe. We were at GupShup, an Indian restaurant in New York. The chef had just added three vegetarian recipes and two happened to be Jain (no... Continue Reading →
Easy, versatile, nutritious, plant-based and delicious—use lemon date tahini as a dressing, a sauce, or a mousse!
A well-balanced, tasty, vegan, GF, and Jain meal in less than 30 minutes with no mincing, browning onions, minimal washing up, that happens to be economical and can be made ahead? Read on.
Mahasri Yoga 