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Stacked Avocado Toast

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Stacked Avocado Toast with savory toppings

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Cauliflower Parmesan

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This is a fun way to eat your veggies! Instead of eggplant or chicken parm – this is using Cauliflower. We had some cauliflower, cheese, and sauce and thought this would be a fun recipe that is a twist to a classic. Recipe: 1 small head of cauliflower 1 jar of pizza sauce or peeled tomatoes 1 16 oz stick of mozzarella 1 tablespoon of parmesan cheese 1 cup of all purpose flour 1 cup of panko 1-3 eggs 3 tablespoons of olive oil Step 1 – Spice your pizza sauce or peeled tomatoes set aside. Step 2 – Cut […]

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Kaju Date Chocolate Cups

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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.

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Figs in a Blanket

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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.

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Bhajiya Sandwich

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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.

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Lemon Raspberry Pudding Cupcakes

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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!

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Spiral Vegetable Pie

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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,? 🙂

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Butternut Squash Carrot Sauce

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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.