Last year I picked out an unusual herb plant from our local nursery. The name of the plant is epazote and it’s a perennial aromatic herb used in cooking. Both the fresh leaves and tender stems are used in soups, stews, making teas, among other things. Check out the link above for more information!
Continue reading “Sautéed Zucchini and Tomatoes”
As a kid I ate lentils everyday and never got tired of them because my mom was good with many different recipes. Lentils are nutritious, cheap and filling and I want to share a favorite recipe with you today.
Continue reading “My Mom’s Lentils with Potatoes”
I love eggplant for its delicious taste and smooth and velvety texture. It doesn’t hurt that it’s healthy too. Growing up, my Mom used eggplant in many dishes. She would either deep fry it in a chick pea flour batter, stir fry it, or pan fry it in a skillet. The pan-fried version of this dish is called Begun bhaji, which is what I make in this recipe.
Continue reading “Begun Bhaji (Fried Eggplant)”
Fried rice is one of those dishes that you can make in no time if you have some leftover rice in your refrigerator. You can make it as simple or as elaborate as you want. I don’t know about you but I like to eat rice pretty much every day, maybe because I grew up in Asia.
Continue reading “Vegan Fried Rice”
Several years ago we were invited to a friend’s house for a delicious taco meal. She gave us so many toppings and salsas to try. One of my favorites was green and fairly spicy. It turned out to be from Trader Joe’s and called Zhoug sauce.
Continue reading “Coriander Chutney (Zhoug Sauce)”
I have recently been harvesting lots of vegetables like snap peas, zucchini, and cucumbers from my garden. I get so many of these I’m not always sure what to do with them. One great way is to keep them raw and eat them with a dip.
Continue reading “Beet Hummus”
Over the years, I have bought many jars of Tahini paste from the store, which is basically just toasted sesame seeds with oil. I buy this because I like to combine it with spices, lime juice, and other ingredients to make a Tahini sauce to use as a dip, to make hummus, or to drizzle over meat on the grill. Tahini sauce is really versatile and wonderful and you need to know about if you don’t already!
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One of my favorite dips to serve for a large gathering is hummus. Hummus is normally made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
Continue reading “White Bean hummus”
As I was going down the produce aisle, I saw some green beans at the grocery store. They looked really fresh, almost as if they were picked that same morning! It may not be the right time of year for fresh green beans, but they looked too good to pass on the opportunity. I bought a couple of pounds.
Continue reading “Masala Green Beans”
As a child growing up I ate dal at most meals. Dal are dried and split pulses or lentils that are very common in South Asian cooking. My mother cooked lentils on almost a daily basis to serve with fried spinach and fish curry. I did not actually like dal growing up, as I was a very picky eater!
Continue reading “Dal with Spinach”
Global Dine In 