I’m not sure how something with such a short ingredient list can be so insanely good. Well actually, I do get it, because every ingredient in the sauce has such a complex flavor (not including the water, of course!). This was one of those dishes that I couldn’t stop talking about. During dinner I not-so-humbly proclaimed I …
My family spent some time in India when I was a kid, and that was the first time I remember having whole urad dal (also known as black gram/black lentils). I’m not sure why I didn’t grow up eating it all the time but I became enamored of it. You might have had this variety of dal before …
When I first started dating my now-husband, he would do a lot of batch cooking–make a large quantity of one dish and eat it for the entire week, or at least the next several days. One dish he would make was a version of this tamarind red lentil soup. He had more of a general …
I eat a lot more mac and cheese style dishes now that I’m vegan. Which is odd, because I did really love cheesy pasta in my pre-gan days. It’s possible I eat it more frequently now because it comes with a lot less calorie-guilt. Or perhaps because my vegan versions are so pantry friendly. Maybe it’s …
These cookies are so freaking good. Coconutty with hints of almond. A great chewy but delicate, melt-in-your mouth texture. The perfect level of sweetness. And dipped chocolatey perfection. A little trip to paradise with each cookie. They are accidentally gluten free, and magically vegan. Well, it’s not really magic. It just required a secret ingredient… A …
This Indian curry is so good it’s going to make you want to buy extra kale every week. You would never guess while eating it, but the spiced kofta hides an entire huge bunch of curly kale in it! When kale is mixed with some mashed potato and chickpea flour, then fried (or baked, your call) to golden …
There’s this idea that enchiladas are a complicated dish to make, but that really doesn’t have to be the case! I certainly fell under this impression, and didn’t try to make them for years after I moved into my post-college kitchen (… I mean, apartment). The funny thing is, I would make smothered burritos, which …
Skip the Indian takeout and try this super easy recipe for golden chickpeas and curried cauliflower. This recipe not only packs in the restaurant quality flavor, but, with plenty of inflammation reducing turmeric, it comes with a side of health benefits. With lots of fiber and protein, and some natural fats from the coconut milk, this meal will leave you feeling …
Hailing from El Salvador, pupusas are a delicious stuffed bread made with masa–the same corn flour product used to make corn tortillas. Cooked up, the masa-based dough is soft and pillowy.
These pomegranate sangria gels are like a sophisticated vegan jello shot. Perfect for your fancy adult parties, or a fun Wednesday night. They are topped with brown butter brandy caramelized pears. They are boozy, sweet and tangy, and super fun to eat. I love the depth of flavor that the Maillard reaction brings to the fruit. The soft …
