I love the flavors and textures in these Sweet Potato, Black Bean and Quinoa Cakes. These make great appetizers or snacks and pair great with a sour cream-Dijon dressing.

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The cumin and rosemary pair well with the sweet potatoes in this dish, and the walnuts do, too. They also add a bit of crunch to the soft cakes. The quinoa and black beans help hold things together and keep the cakes moist.

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Not only are lentils good for you, but they’re easy to cook, contrary to what you might think. This recipe for lentil salad with roasted red pepper dressing proves it! Walnuts and celery add crunch to the mix, and the dressing ties the flavors together.

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This recipe for lentil salad with roasted red pepper dressing is healthy, hearty and has a great flavor combo!

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Eggplant Muffuletta Sandwiches are a meatless version of the hearty classic you’d find in New Orleans. Whatever you do, don’t leave off the zesty olive salad that makes this sandwich special (and messy)!

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Be sure to have a bunch of napkins on hand when you set out to enjoy Eggplant Muffuletta Sandwiches. You’ll need them, but it will be worth it.

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Mushroom, potato and kale soup is hearty and has an earthy, warming goodness thanks in part to three different varieties of mushrooms in the mix.

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Being sick is no fun, but a bowl of hot soup can do wonders for you. You don’t have to be sick to enjoy this soup, however, you must love mushrooms.

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The colors of Avocado Hummus are perfect for a seasonal celebration! Hummus is an easy, go-to dip, so why not pair it with the great taste and texture offered by avocados?

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You can make one thing easy on yourself during the holiday season, whether you’re planning a party, or you need to feed the gang gathered at your place. Throw together Avocado Hummus and serve it up with toasted pita, crackers or veggies. It’s easy to whip up, it’s colorful, and tastes great!

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“Vegetarians, and their Hezbollah-like splinter faction, the vegans … are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain, Kitchen Confidential
I’m going to forgive Anthony Bourdain his hatred of vegetarians because he’s so good looking and because people with a sense of humour are so easy to forgive. Mostly because he’s so good looking. Moving on and proving him wrong, is this tangy, tamarind-y, fascinating take on okra which is a joy for not being the usual okra fry that my cook packs as my lunch 4 times a week every winter.

Ingredients:

What you’ll need:

3 tbsp vegetable oil
2tbsp garlic paste
1 tbsp urad dal
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp brown mustard seeds
1 tsp chopped ginger
2 – 4 dried chillis
½ kg Okra (chopped)
2/3 cup grated coconut
½ cup coconut milk
2 tbsp tamarind paste

Instructions:

How to:

1. Heat a tablespoon of oil in a small pan and add the coriander and mustard seeds, urad dal and red chilli. Once the seeds start to pop remove from flame and grind to a powder.

2. Heat the rest of the oil in a pan and add the cumin seeds. Let them brown a little.

3. Add garlic and ginger. Stir for ½ a minute.

4. Add okra and fry till cooked through.

5. Add the ground spices, grated coconut and salt. Let cook for 3 -4 minutes. Keep stirring so the spice evenly coats the vegetables.

6. Add the coconut milk and tamarind paste and stir in. Heat through for a couple of minutes. Serve.

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Mushroom Stroganoff is rich, hearty and creamy and a meat-free take on the traditional beef stroganoff dish you might know well. I think this is comfort food at its best! The perfect dish on a Meatless Monday, or a chilly evening!

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If you like mushrooms, you’ll love this dish. If you’re on the fence about mushrooms, you’ll love this dish. I can’t actually guarantee that, but I’m willing to bet you will.

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Roasted carrot and cauliflower soup is really easy to make. Roasting the carrots and cauliflower for this soup brings on such great flavor. Easy to make, delicious to enjoy!

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Roasted carrot and cauliflower soup is really easy to make. I mean, come on. You know you probably have carrots in the fridge that are close to the point of no return. Why not turn them into roasted treats to put in a filling and flavorful soup?

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When you have to cook every day, you tend to find short cuts to make the recipe flavorful, yet simple and less time- consuming. I am no different. When I truly cannot figure out what to cook for dinner I resort to some old-fashioned recipes from the kitchens of my mother and grandmothers. You get the point – something that brings back childhood memories and reminds me of home. Though I don’t follow every detail in the recipe, my adaptation lies is giving a traditional recipe a new twist or a simple face lift. That’s precisely what this Buhtanee Song is.

Konkani cuisine has diverse flavors. That said, some traditional staples continue to rule their position in most, if not all, Konkani households. One such is a recipe for spicy potatoes called “buhtetah song” ; buhtetah = potato, song = spicy sauce. (Don’t ask me why the name ‘song’? Wish I found an answer for this. Nonetheless, I like the name, may be because I grew up eating ‘song’. I continue to cherish memories revolving around ‘song’ in my grandmother’s kitchen.)

‘Song’ in Konkani cuisine is a curry base that consists of – onions, tomatoes, red chili powder, salt and turmeric. Some add cumin seeds, while others prefer ground cumin as variations, based on the vegetables used. You can throw potatoes, cauliflower florets, peas, cannellini beans, etc into the curry base and the outcome is always a “song” prefixed by the Kokani name for the primary ingredient. The variations are many, however, the name “song” has stayed constant.

My mother has never cooked “butaanee song” ( buhtaanee = fresh green peas) and continues to stick with the potato song. Since we ran out of potatoes, I decided to add in frozen green peas, and that’s how we ended up making this recipe our own adaptation.

Ingredients:

Ingredients
2 cups green peas, frozen or fresh
1 cup onion, chopped fine
1 cup tomatoes, chopped fine
¼ teaspoon ground cumin
1 teaspoon ground red chili or cayenne pepper
¼ teaspoon ground turmeric
1 ½ tablespoons canola oil
½ cup water
Kosher salt

Instructions:

In a large skillet, heat canola oil over medium heat. Add the onion and sauté till the onions turn translucent. Add the tomatoes, cook until the tomatoes are done, around 5 minutes.
Add ground turmeric, cumin, salt and red chili powder. Mix well. Cook for a minute.
Next, add peas, gently stir and add water. Mix well and cook covered for about 7-8 minutes.
Cook uncovered on low heat for about 5 minutes, till there is no more water left.
Garnish with cilantro and serve hot with rice (OR rotis – If gluten can be tolerated).

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The Olympics does this to you. You’ll be sitting on your butt eating Cheetos and then… blammo. You realize you’ve been eating nothing but complete crap your entire life and, DUH, if you just ate organic free-range celery, you would totally be (and look like) that beach volleyball player. Enter: the farmer’s market trip on Sunday morning.

Ingredients:

4 eggs
1 tablespoon milk
1 cup chopped tomatoes
3 green onions (just the whites), chopped
1/2 pound washed spinach
1/2 cup fresh dill
1 tablespoon butter, melted

Instructions:

Crack your eggs into a bowl, and whip up your eggs with the tablespoon of milk. Set aside
In a skillet, melt your butter until just foamy. Make sure the heat is low.
Saute your tomatoes and green onions until soft. Then, pour in the egg/milk mixture and begin to slowly stir with a non-stick spatula. This is going to take a while to cook; just stir slowly so the eggs don’t burn or lose their fluff. Once the eggs are about set, add the spinach and stir once again to wilt.
Once everything is cooked, dish onto a plate and top with dill.

This will serve 2 people nicely!

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