Be an Author
This panzanella salad recipe is the best! It features ripe tomatoes, homemade croutons and light vinaigrette. Layering the ingredients is key!
Read more
This watermelon salad recipe is SO delicious and refreshing! It features ripe cubed watermelon over mint-basil yogurt sauce, with cucumber and fresh herbs.
Read more
Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! You’ll just need good mayonnaise, lemon juice and garlic. Recipe yields ½ cup aioli; multiply as necessary.
Read more
Vegetarian breakfast quesadillas recipe featuring scrambled eggs, spinach and black beans in a crispy tortilla. This healthy recipe is easily gluten free.
Read more
Irresistible gourmet, vegetarian nachos made with blue corn chips, cheddar and feta cheese, and a colorful assortment of vegetables. Serve with homemade guac.
Read more
Delicious, filling vegetarian quesadillas stuffed with mushrooms, spinach and creamy avocado. These quesadillas feature irresistibly crispy sides.
Read more
Hearty, vegetarian black bean enchiladas that make use of pantry and freezer ingredients. Top with cilantro and avocado for a fresh and vibrant meal.
Read more
Sweet potato burritos with black beans, smothered in a simple but flavorful avocado salsa verde sauce. These vegetarian burritos are easily made vegan.
Read more
Black beans flavored with Mexican beer and cinnamon, stuffed into a poblano pepper with cheese and roasted. Recipe adapted from The Sprouted Kitchen Cookbook.
Read more
This simple burrito recipe is filled with cooked black beans and lime-marinated greens. It's healthy and packed with flavor! You're going to love it.
Read more
I learned to cook food from Kerala, South India, from my in-laws. This is a fantastic main dish for a South Indian meal, which should always be served with several dishes - see the footnote for suggestions.
Read more
This gobi Manchurian is one of my favorite gobi, or cauliflower, recipes that is available at many Indo Chinese-style restaurants. It is a spicy dish that's sure to leave your family wanting more! Occasionally, I even love to bake the cauliflower to lower the calories. Remember, baking will take away from the crispiness of fried cauliflower.
Read more
Black pepper is found in abundance in Kerala (South India); coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish.
Read more
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Read more
Traditional Goan pork vindaloo is flavored with chiles, garlic, and vinegar. It's spicy and tangy at the same time, and it will leave your taste buds tingling for more! Serve with rice or crusty rolls.
Read more
My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions.
Read more
Chicken vindaloo is a spicy curry dish. It was originally a Portuguese dish of spicy pork, but you can add any meat you wish.
Read more
This traditional Indian dish was suggested to me by my friend from Mumbai. It is creamy and full of flavor and should be served over some kind of carb (rice, potatoes, naan) to absorb and dissimulate the spice. It can be easily done in a vegetarian version by substituting the chicken with potatoes, broccoli, spinach and/or paneer. I garnish it with cilantro leaves and grated cheese.
Read more
Ada (adai) is a dosa (crêpe) usually served at breakfast. It is made with a mixture of lentils and rice and is quite filling. One usually eats ada with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
Read more
Indian coconut chutney to be served with dosa and idli (steamed rice and lentil cakes).
Read more