Recipes

Butternut Squash Lentil Soup with Spiced Rice

For those who are hungry right now and need a meal 10 minutes ago, this one is quick. Make a warm cup of tea to quell that hunger, and get to work on this one. Combine the ingredients in a pot and set to cooking in a pressure cooker or on the stove. Blend the final product for a creamy soup. This recipe serves two. Ingredients Soup Rice Method For the soup For the rice

Beetroot Besan Sautéed Vegetables

I must confess, I made this dish at the end of summer just as the leaves began to turn when the last tomatoes of the season were ripening on the vines. I would not recommend using tomatoes in this dish in the winter, but it is still delicious. I used besan flour (chickpea flour) as a dumpling that cooks in the beet and tomato sauce. The za’atar seasoning helped elevate this dish with bright, pungent…

Stovetop Lentil Soup

Lentil soup is a favorite of my mother’s, and this season is the perfect time to make yourself a serving to enjoy with family. The spices are calming to the mind, and the added sweet potato (which can be substituted for any potato) gives you heartiness to fill you and keep you warm for hours. This recipe serves two. Ingredients Method

Sunshine Beetroot Savory Porridge

As mentioned previously, I am fully embracing savory porridge this season. It is a warm, hearty breakfast with a good dose of vegetables in the morning to set the day off well. I feel incredible after savory porridge, and I am ready to work by the time I sit down at my desk. Life will never be the same. Ingredients Method

Masala Elote Tofu Scramble

In the summer where I am, the corn is abundant and deliciously sweet. I indulge in buying ears of it and enjoying the fresh, milky crunch of the kernels. This dish is a mash-up of a favorite of mine (masala tofu scramble) with added ingredients that compliment the corn and make it the centerpiece of the recipe. Elote is incredible, and if you can get it where you are, you should eat it. In lieu…

Chinese Five Spice Savory Porridge

Alright y’all. Sweet oatmeal is out. Savory porridge is in. Without the oats, this is a lovely, aromatic, brothy soup. With the oats, it is a substantial meal that will keep you satisfied and light as you go through your day. I am not sure I will ever add fruit to my oatmeal again. Ingredients Method

Kitchari

This meal is my go-to when I do not have time or am low on vegetables at the end of the week. Ayurvedic tradition holds Kitchari as a soup perfect for cleansing. It is easily digestible, and it is nourishing enough to not leave one hungry during a detox. Other recipes use mung dal instead of red lentils, which I also use, but I find red lentils quick faster, so this recipe is for those…

Borscht

I have fallen in love with beets, and I will never look back. This soup has a bright, clear, red tinted broth that shimmers with drops of olive oil. The vegetables are hearty, and the wheat gives a nice texture and added nutrition. The humble ingredients together with the array of spices make this soup decadent and flavorful. I eat this soup at least twice a week, and I will continue to do so in…

Tofu Scramble

This is my take on the famed tofu scramble. The recipe is very much a baseline for other flavors. For example, the dish can easily be turned into a masala scramble by adding spice blends and a bit of nut milk. That has been a favorite of mine lately. Try it. Test it. Tell me what you’d do with it. Have fun! Ingredients Method

My Favorite Dish All Winter

Hello, all. This post is a bit different. It is not a recipe because the elements of this dish are already posted on this page. I just wanted to immortalize the meal that has nourished me for months now and will remain a staple in my diet once the weather turns cold again. Also, I love how the pictures came out. So here is me indulging in some beautiful colors and moody lighting. Enjoy. Ingredients…

Aloo Gobi

Aloo gobi is a dish from Northern India but popular throughout the country as well as neighboring countries like Nepal, Bengal, and Pakistan (this is all from Wikipedia and included as a brief synopsis of the origins of the dish). I had a couple recipe tests with this one and have finally come to a version I am satisfied with. This recipe makes a massive amount of food that can be stored and served for…

Curried Butternut Squash Red Lentil Soup

I am still holding onto the last bits of winter! I love the sun coming out, but it is still cold enough for soup. I love squash and every spring I lament that I did not eat enough in winter. The red lentils add a bit of robustness to the dish, and it is a wonderfully thick and creamy soup with no cream needed! Ingredients Spices Method

Kimchi Chickpeas

I have had this breakfast almost every day for the last six months. It has staying power. High in protein and probiotics and very filling, this one is a winner for me. I do use a kimchi sriracha product, but I have instructions here to make your own if you do not have any on hand. Ingredients Method

Triple Bean Masala Curry and Tofu Cream

I am dipping my toes in Indian cuisine again, and I feeling better than my past attempts. The masala is much more complex than I have tried before. I learned a lot about spices and what I enjoy, so I really increased the flavors in this curry. I hope you enjoy, and please let me know how I can improve! Note: this recipe uses an Instant Pot pressure cooker. If you do not have one,…

Tofu Cream

This cream is a result of my roaming on the internet and falling down a protein rabbit hole. However, this recipe turned out surprisingly well, and it was a good palate cleanser for other spicy dishes that can accompany it. Full disclosure, this tastes like tofu. There is no getting around it, but it will help you feel full and satisfied after a meal because of the high protein content. Try it and tell me…

Sundried Tomato Chickpea Warm Salad

I got through my comprehensive exam last week! I will be celebrating by cooking, obviously. This dish is by no means Greek (and it is loosely a salad), but the ingredients are heavily inspired by the foods widely abundant in that area of the Mediterranean. It revolves around a jar of sundried tomatoes in olive oil I purchased from the store (I also had fresh-made hummus in the fridge so I was already in the…

Pink Hummus

The world is in a pink phase right now. Barbie is supporting our economy, and I will gladly enter the internet following by posting pink content. This is yet another beet hummus recipe (I have another on this site already, but this one is prettier). Try it, love it, and bask in the pink of summer 2023. Ingredients Method

Kabocha Squash and Fennel Soup

I love kabocha squash. I will go on record now saying it is the best squash, and I will defend it at all costs. It is rich, savory, and adds a wonderful creaminess when blended in this soup. It can honestly be used as a substitute for egg yolks because it gives that equivalent taste, texture, and color. This soup is a staple for me in the winter, and I will be a kabocha squash…

Peanut and Tempeh Tacos

I made this recipe a lot this year, so I think it deserves a spot on the site. This one uses Thai flavors with the peanut sauce as well as Mexican cuisine with the perfect vessel for a meal: the taco. This is not authentic in any way shape or form since I have never experienced these cuisines first hand, but this recipe takes a lot of vegetables and makes them delicious and easy to…

Mixed Lentil Yellow Curry

I have been on a curry kick lately. As it is currently freezing cold where I live, I have consumed exorbitant amounts of ginger, and it has kept me afloat this season. The warmth of this dish along with the complex flavors from the spices makes this perfect winter comfort food. I hope you try it! Ingredients Method One-two days prior to making this dish, soak the lentils in water to activate them and help…

Beet and Tomato Chutney

It’s debatable whether this recipe is a chutney or not, but no matter what the name, it is delicious and ideal for spreading over crackers. The primary flavors in the chutney are tomato-based, so this pairs well with aged cheeses too (I made that up; someone fact-check me). Let me know what y’all think! Ingredients 2-3 Tbsp. olive oil ½ onion, chopped 3-5 cloves garlic, minced ½ red bell pepper, chopped ¼ red beet, diced…

Red and Yellow Beet Root Hummus

Does anyone else gravitate toward warm colors in the summer? Actually, I kind of gravitate toward warm colors all year round. Anyway, this recipe is another beet root hummus. I’m SORRY! I am who I am, and I love pretty hummus. In this recipe, I sauté the beets so they are a bit softer before blending. This strays from a traditional hummus recipe, but it still contains all the hummus staple ingredients. I hope y’all…

Summer Beet Red Sauce

Do you ever go to the store with a strict grocery list and end up buying a bunch of beets that were not on said list just because they looked gorgeous? Yeah, me too. I’ll be doing a few recipes to slowly work through my beet collection in my fridge, and this is one of them. I make red sauce essentially once a week because it is simple, versatile, and lasts about a week in…

Everything Burger Buns

Confession time. I started this recipe out attempting to make bagels. I live in a fairly dry climate, so I am accustomed to using wet doughs, which always create wonderful breads. However, I knew when I turned out this dough that it would not last the water bath required for bagels to get their signature look and taste. This is when I pivoted and opted to make burger buns. They definitely do not taste like…

Something went wrong. Please refresh the page and/or try again.

Share this: