Posts

I’m calling this my “Merry Christmas Millet Salad”… because why wait until January to eat a little lighter and brighter? This salad is full of everything I love – pretty pomegranates, pistachios, fennel, & mint… and it’s tossed in a light but tangy tahini dressing that’s sweetened with big squeezes of orange. If you don’t have millet, you could just as easily sub quinoa. I use the two pretty interchangeably (especially when I forget to label my bulk bin bags)....

Make no mistake, ulundu vadai (or medhu vadai) and Mysore bonda have the same basic ingredients but they do have some differences. For instance, we add fresh coconut pieces (thenga kothu) in Mysore Bonda that gives it a lovely texture. Also, our version uses no ginger. Mysore Bonda or Ulundu Bonda Recipe Preparation time: 2 hours Cooking time: 30 minutes Makes 20-25 bondas Recipe Source: MIL Ingredients: 1.5 cups of urad dal / ulutham paruppu / uzhunnu parippu 4 tbsp of fresh coconut pieces (thenga kothu) 2 of green chillies 1 tbsp of whole black peppercorns A few of fresh curry leaves Salt of to taste Oil of for deep frying...

Quick and Easy Sandwiches with Brie and Tomatoes Juicy, ripe tomatoes top melted brie cheese. Choose tomatoes that feel heavy, full of juice and that gives ever so slightly. Heirloom tomato varieties can come in so many beautiful colors and shapes, but only go for the ones with smooth, taught skin — not wrinkly. You can turn this into a full tomato sandwich, but we love leaving them open-faced. We line slices of brie on sliced bread then drizzle with a little olive oil....

When fresh green beans are in season, I jump to make this simple green bean salad! I serve it cold, which means the beans are nice and crisp. You’ll love the shallot vinaigrette, and those crispy shallots are so delicious. This salad is a nod to green bean casserole. You can use store-bought fried shallots, fried onions, or make your own like me. Here’s my 15-minute fried shallots recipe....

Pumpkins and sweet potatoes seem to get all of the fall love. Rightfully so, but lately I’ve been having a mini obsession with pears. One day last week, pear pizza sounded like a good idea to me. No, I mean, literally, I just liked the way it sounded… with the two p’s. I love a sweet component to savory foods, so I knew this would be good – I didn’t know this combo would be ridiculously good....

I serve these roasted fingerling potatoes as an appetizer and as a side. They are super flavorful, and I love the potato dipping sauce. It’s inspired by the sauce we use when making potato salad (trust me, it’s incredible!). I cannot wait for you to try these crispy fingerling potatoes! For more potato recipes, see our basic roasted potatoes, these roasted sweet potatoes, and our crispy smashed potatoes with bacon....

Eat the rainbow, (and no I’m not talking about Skittles). I just love chard and I love it’s crunchy colorful stems. Although, very often, I end up with a lot of extra stem pieces. They’re way too pretty to toss so I’ve started pickling them. Don’t worry, this isn’t a Sunday afternoon project, these are super quick refrigerator pickles. (i.e. the kind I have patience for). You could slice yours into long spears, but I chop mine up (they pickle quicker that way), and them I eat them Japanese Tsukemono style – as a simple condiment with rice (or any grain), and a few vegetables....

Before you try this pressure cooker cake recipe, I highly recommend reading the post on how to make cake in a pressure cooker for the step by step information and also preparations and precautions to take.fter making a few different variations of it by now, I was a bit tired of the basic eggless sponge cake recipe I normally use. I wanted to try a new cake recipe in the pressure cooker and finally found time to try it out....

Pulissery is a spiced buttermilk curry with a coconut base. The coconut is ground with spices much like for thoran but the curry is sour (puli=sourness) due to the yogurt we add in. I have seen many variations of Pulissery depending on the region and community in Kerala one comes from and I have made this based on my memories of last eating it and what ingredients I had in hand....

Our recipe is based on an old-fashioned three ingredient peanut butter cookie recipe which only calls for peanut butter, sugar, and eggs. By taking that simple recipe and adding a few extra ingredients, you can make fantastic peanut butter cookies everyone will love. If you love peanut butter cookies, take a look at our recipe for edible peanut butter cookie dough! How to Make the Best Flourless Peanut Butter Cookies When we first made these easy cookies without flour, we were skeptical....

This roasted cauliflower salad will brighten up any winter day! At least, that’s what I tell myself as I seriously consider getting one of those vitamin D lamps. Have any of you ever tried one? These 4:30 Chicago sunsets really take some getting used to. Anyway, back to the cauliflower salad! I was going to save this recipe to post in January. You know, once everyone wants to get healthy and eat vegetables again… but then I realized that you’re all here because you love vegetables, holidays or not!...

I’ll say it: I don’t cook sautéed broccoli often enough. I don’t know why, but whenever I have broccoli on hand, my first impulse is to roast it. But a few weeks back, I was making this butternut squash pasta for dinner, and I needed a quick and easy side dish to pair with it. I chopped up a bunch of broccoli and cooked it on the stove with lemon juice, olive oil, and garlic....

– This Recipe was Sponsored by Progresso – Post update: The product used for this recipe is no longer available. We have adapted the recipe to accommodate for this. Instead of calling for the tomato recipe starter from Progresso, we now use fire roasted canned tomatoes. – Adam and Joanne We honestly think we could eat some type of taco every night – we just love ’em! We’ve filled them with shredded beef, vegetables, and even sweet potatoes....

Over the years, I’ve posted all sorts of salads with fruit (see here, here, or here), but I’ve never posted a classic fruit salad recipe. I don’t know why, but I’m more likely to add summer fruits to savory dishes than to eat them on their own. Peaches on pizza? I’ve tried it. Cherries with cheese? Done. But lately, Jack and I have been getting gorgeous berries from our CSA....

I then switched to to sending them a sum of money every month for their washing detergent (which was one of the most expensive things on their shopping list because they used about 6 washing machines every day, donated by a kind soul). Then I got married, relocated, and that was the end of that. Shame on me. I should thank Siri for this opportunity though. I am helping her raise money by contributing to the list of raffle prizes....

Hello from Kyoto, Japan, where we’re currently on vacation and awake way too early and embracing the jet lag that has now made us morning people. I have to say, it’s kind of nice to start the day super early. Who knew one could accomplish so much in a day when you wake up at 5am?! While I’m not giving up actual rice anytime soon, and certainly not while we’re in Japan, I love my cauliflower rice, and I especially love this turmeric-spiced cauliflower fried rice with creamy cardamom yogurt sauce....

How adorable are these vegan hot dogs!?! If you’re looking for a really tasty, really fun recipe to make for a cookout or BBQ this summer, friends, this is it. I love these vegan hot dogs because they are true veggie dogs. They’re not made with soy protein, pea protein, or any other ingredients that commonly appear on the labels of store-bought vegan hot dogs. Instead, they’re made with veggies!...

This recipe is from the Native Foods cookbook. Jack and I first stumbled upon Native Foods one night in California on our way back from Disneyland. I typically don’t eat foods at theme parks (I know, I’m “fun” like that), so after the fireworks we set out to drive around and find a restaurant. This was years before iphones and yelp, so it was nothing short of a Disney miracle that we aimlessly found ourselves at this awesome vegan restaurant....

These vegan pumpkin pancakes are just one of the many pumpkin recipes I’ve been making lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with vegan pumpkin pancakes, you might as well go ahead and make pumpkin bars… and then, well, maybe some pumpkin cookies....

I love serving this creamy whipped feta dip at parties and gatherings because it always surprises people. It looks like any other creamy white dip, maybe a ranch-y sort of thing made with cream cheese or sour cream. But it tastes like something else entirely. Lemon gives it zing, garlic adds bite, and the feta fills it with a delicious salty tang. Set it out with pita and veggies, and I promise, it’ll disappear in minutes....