Really excited to share this awesome fusion dessert here on the the blog! Diwali is coming up and since everyone is socially distancing – going to celebrate on our own. Will miss seeing family and friends and going to the temple for the yearly feast.
This recipe gets its flavor from all of the ingredients. As long as you have the veggies you have almost everything.This soup is the definition of cozy!
This is an easy go to when I have a ton of veggies, tofu and rice. I could also literally make it everyday because it is so delicious, quick, and filling.
It’s October in Denver – so that means the start to snowy weather! We are currently at 6200 feet so there was a winter storm advisory for people living at our elevation and higher. What to do when stuck inside? Make some Figs in a blanket. Yum.
This weekend my three sisters are seeing each other after many months of quarantine. It is a lovely family reunion – without me this time. It is too hard to go from Colorado to Ohio right now. Wanted to make some comfort food so I don’t feel like I am missing out. I always love the bhajiyas my mom fries them in chickpea flour – they are wonderful on a rainy day.
I love seasonal pumpkin flavor! I can’t get enough of it since the season is so short. I like pumpkin in savory and sweet forms, so today I decided to make something sweet
Eggplant is such a hearty vegetable! It has so much flavor… and today I am breading it and adding it to my sandwich. Here is the scrumptious recipe for you to try!
I am going out of my comfort zone and baking! I have never had an easy time doing it at sea level, and now my baking is at 6,000 feet up. I started with some baby steps and referenced a book as well as easy frosting short cuts.
The book is by Yotam Ottolenghi & Helen Goh called SWEET and has an AMAZING lemon raspberry cupcakes also BuzzFeed did a great write up on it as well- I added my pudding of choice Petit Pot. It is a great short cut and tastes so very delicious!
Sometimes you just want to hold onto a season – summer is the best when it is not so hot but I always love holding on to it. Easy to hold on when summer fruits and vegetables are in your local markets. There is an abundance of squash and zucchini in our stores. I decided this week to make a dish that was tasty and aesthetically pleasing. I found a great recipe by Bunsen Burner Bakery . I made a few modifications to make it vegan and easy to make – so it is not completely from scratch. I took a few shortcuts! It’s ok right,? 🙂
It’s fall! October marks not only Halloween but a change in cuisine. Lots of fall vegetables that have a short season but a lot of flavor. They are warm, rich, and comforting. I decided to start out fall with a butternut squash recipe. I love the rich flavor that doesn’t need a lot of seasoning. I use nutmeg and cinnamon to bring out the earthy nutty flavors of the butternut squash – with carrot for color and extra nutrients – and tomato sauce to give it a nice saucy consistency as well as a great natural way to break down the squash and carrots in the sauce. This sauce is meant for meal prep – because of the blending at the end you need to have it cool in order to handle the squash.
There are days I want just vegetables with minimal carbs. It’s sometime hard on a vegetarian diet to feel full without carbs. I decided to create a salad that had a bunch of veggies and pretty colors! 🙂 A fairly regular swap I do for salads is cabbage instead of lettuce. It keeps longer and fills your belly. Today am trying this recipe out with purple cabbage.
I’ve been in Colorado for two months! It’s exciting to explore all of the wilderness. Lots of open spaces, parks, and recreational areas. The only trade off is that we are so far from all of our friends and family on the East Coast. This week I am missing my mom’s green cilantro chutney. Store bought just won’t cut it. I decided to try to make it myself. My mom doesn’t use exact measurements – she says “A little bit of this…” and “A lot of this…” so in this post I am capturing the specific portion sizes. I did add my twist by throwing in some avocado. I had it leftover from my breakfast so thought it would taste great and I don’t have to waste it. Hope you enjoy this as much as I do. Feel free to comment or hit the heart at the bottom of the recipe.
