Tag Archive | Vegan
Peanut Butter Overnight Oats via The Lemon Bowl
I’ve seen so many recipes for overnight oats in the last two weeks that it makes me wonder if Quaker and Bob’s Red Mill have hired the mob to ensure daily posts. This luckily is a comfortable, nutritious bandwagon to leap on to and it makes breakfast a little easier too. The version I made […]
Chinese Style Eggplant Recipe Via Serious Eats
Other than stir-fries, I don’t make much Chinese food at homes. With recipes like this one from Serious Eats, it feels much more accessible. This is the best Chinese-style eggplant recipe you’ll see today. Tamari, cooking wine, honey, chili and vinegar all do their part to give it a rich taste. Since we didn’t have […]
Pomegranate and Walnut Tofu (Fesenjen)
Back in June I posted about fesenjan, a tangy Persian pomegranate and walnut dish from Louisa Shafia’s book New Persian Kitchen. Normally made with chicken (or lamb) here is a vegan version. The recipe is similar to the meat one, but it cooks the flavor right into the protein so it’s more like a pomegranate […]
Snack Reviews: Maniar’s Wheat Crisps (Ginger Chili Coriander Khakhra)
Khakhra are a crisp/cracker originating from the state of Gujarat, India. Generally they are made with wheat and various spices. Sometimes other flours are incorporated such as black millet (bajri). They’re often eaten as a snack or for breakfast. The dough is created, flattened and then slow roasted. Most khakra are circular so the Maniar’s […]
Collard Greens Recipe, semi-Kashmiri style
Most Americans know collard greens in the U.S as the preeminent leafy green of soul food. With copious usage of ham products involved, it’s guaranteed to be tasty. After a few days of the traditional, I had some leaves leftover for a new experiment. This is a milder version of the traditional Kashmiri recipe known […]
Taro Root Recipe (This One Needs a Bit of Help)
I was inspired to pick up a pack of frozen taro root (aka colocassia aka arvi) at Patel Brother’s in Jackson heights after reading about it in the Sarah Vowell Book, Unfamiliar Fishes. Full Disclosure: Partly out of habit and partly from fear of the untasted, the taro laid dormant in my freezer for several […]
Indian Okra and Potato Curry Recipe (Tarosh ar aloo-er Torkari)
It’s nearing the end of okra season in the Northeast so I’ve been chowing down on the stuff every chance I get. This recipe is a variation of my Mom’s legendary recipe. I’m happy to report it turned out well. Note: The recipe is naturally vegan. It goes best with naan or roti but rice […]
Hyacinth Beans with Mustard Sauce Recipe (Shorsher Sheem)
My Dad is quite a gardener. From squash to okra to eggplant, he has overseen a successful garden for years (except for the times the wild rabbits ate everything). One less common item he grows is called sheem or in English, hyacinth beans. These beans look like a rounder, plumper version of snow peas. One […]
Pineapple Chutney Recipe / Chaatni
Chutney is a sweet and sour Indian relish that goes well with dishes like kichuri or even on burgers and crackers. It can be made from just about anything (see banana and broccoli), the most common are derived from leftover fruits. Generally speaking chutneys will incorporate a souring agent like lemon juice, lime juice, tomato, […]
Vegetarian Maque Choux Recipe (Cajun Corn and Okra recipe)
If you live in the Northeast, the window for okra is slim. Maybe a month, month and a half before it disappears. While it’s available at grocery stores, the taste of fresh is hard to beat. I wanted to make something that highlights the flavor of the okra minus the slime that so many folks […]
