Simplifying home cooking makes eating at home more convenient, nutritious and economical. It can be lip-smacking good! When one dish can last for several meals and is portable, what is there not to like! This is simple, nutritious food good for any time. All that chia “pudding” means is chia seeds soaked in a liquid.... Continue Reading →
Overnight Oats: Beat The Heat And Inflation In Two Minutes
Delicious, no-cook, no-heat, GF, whole grains, fruit, milk (can be vegan) $1.45 breakfast or $3.50 bagel and cream cheese?
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.
Vegan Cream of Fennel Soup
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.
Vegan Cream of Mushroom Soup
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.
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.
The vegetables swim in a light, golden broth with heady scents of cumin, parsley, fresh cilantro.
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 →
Mary’s Cauliflower Leek Soup
This substantial soup recipe from Mary is a warming comfort food, simply delicious. Mary uses chicken stock (Minor’s) but as we only have vegetarian recipes, we use Rapunzel’s vegan bouillon cubes to make the stock. Use whatever works for you. The onions and leeks combination gives the soup its special flavor. Make sure you discard... Continue Reading →