Mile High Masala Recipes

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.

This is the easiest recipe to date! I came up with the idea because I had some leftover tofu and was not sure what to do with it. My husband and I really love to eat a variety of cuisines and it has been some time since we had some Mediterranean seasonings. I love making pita sandwiches and filling them with feta cheese. We didn’t have any and wanted to use what I had in the fridge. Starting thinking – could I make a “fake” cheese from the tofu? I had all the seasonings, parsley, oregano, and thyme. Yes, let’s try it. Here is my experiment gone right. (sometimes my experiments fail! It is part of the process)

This post is not only a recipe but an ode to chickpeas. So filling and versatile. It is easy to buy a few cans and keep them in your pantry – we usually have something with chickpeas on a weekly basis. When we want to make quickie sandwiches this is what we do! No cooking required.

This salad is sometimes called Vegan Tuna – similar ingredients go into it. When you are looking for something filling and easy you probably already have all the ingredients.

Like all good cooks in the family- some recipes are not written down & exact measurements are not kept. After taking some time to perfect it as well as rationalize the portions.

Crunchwrap supreme homemade version! I always order my crunch wrap supreme with no meat, light on sour cream, and light on nacho cheese, and of course heavy on lettuce. Why not create my own?

Delicious pre-packaged ramen noodles in peanut sauce.