Sometimes the simplest recipe is the best. Water, beets, shallot, vinegar, salt, pepper, and olive oil. I bought peach vinegar in Williamsburg last fall and I swear it makes this taste buttery, but any kind of vinegar would work - balsamic, apple cider, rice wine, white wine, … [Read more...] about Peach-Kissed Beets
Root Vegetables
Almost-Thai Mango, Almond and Red Rice Salad
This would have been Thai, except I hate shredded coconut. And then I forgot to drizzle this dish with the coconut milk with which I was planning to replace the shredded (dreaded?) coconut... ...And my mangoes were Mexican. The best you can do right now in terms of mangoes is … [Read more...] about Almost-Thai Mango, Almond and Red Rice Salad
Indian Beans and Rice with Cinnamon, Cloves and Cumin: Lobhiya Pulao
All this is is spiced black eyed peas and Basmati rice. "All this is"...yeah, right. I have a friend who says that Indian vegetarian cuisine is one of the only vegetarian cuisines worth eating. To him, everything else lacks flavour, but if you know how to work with spices - … [Read more...] about Indian Beans and Rice with Cinnamon, Cloves and Cumin: Lobhiya Pulao
Almost Raw Sprouted Chickpea Hummus
I've already mentioned the Biosta sprouter I was gifted and the problem with sprouting small grains and lentils (they get stuck in the troughs and go moldy), but I've had some relative success with chickpeas. Some. Not a lot. Enough for a few batches of hummus, though. I have … [Read more...] about Almost Raw Sprouted Chickpea Hummus
Hyderabadi Mixed Vegetables (Hara Subzi)
This is a five-star recipe adapted from Hari Nayak's "My Indian Kitchen". The five stars are my rating, not the book. the book is much more humble than that. A rich coriander-coconut sauce envelops sweet green peas and beans. The carrots add colour and the potato adds just … [Read more...] about Hyderabadi Mixed Vegetables (Hara Subzi)
Fast Slow-Cooker Chicken with Vegetables
Can I write this recipe in one breath? Peel 3 or 4 potatoes and 3 or 4 carrots and roughly chop (optional Jerusalem artichokes for sweetness - though they take more time and much more than one breath to peel. Can leave all of the above unpeeled and just scrub) 5 to 8 boneless, … [Read more...] about Fast Slow-Cooker Chicken with Vegetables
Slow-Cooker Chicken Vindaloo
This recipe's a doozy. It takes awhile, and needs to be planned at least one day in advance. But is it worth it? Emphatically, yes! Vindaloo is a sweet-and-sour sauce using vinegar and garlic. It's associated with the Portuguese influence in Indian cooking from Goa and comes … [Read more...] about Slow-Cooker Chicken Vindaloo
Goan-Style Indian Squid (Goa ki squid kari)
From Hari Nayak's "My Indian Kitchen", this squid curry is a pan-Asian flavour combo of soy sauce, coconut milk, and Indian spice blends. Says Nayak, street vendors add soy sauce to the dish in India now too. I made the dish because a friend gifted me fresh curry leaves from a … [Read more...] about Goan-Style Indian Squid (Goa ki squid kari)
Spicy Squash Burrito with Thyme
I saw a recipe for a breakfast-type burrito involving cinnamon and cloves and it all sounded a bit too sweet. But the idea of a hot breakfast wrap stuck with me, so I just did a spicy onion and garlic mix with fresh red and green chili peppers (you can use sweet peppers if you … [Read more...] about Spicy Squash Burrito with Thyme
Ethiopian Pumpkin Stew (d’ba zigni…kind of)
When I went to Toronto before Christmas I went to the only all-vegetarian (mostly vegan - no spiced butter) Ethiopian restaurant in the city for dinner. They actually use 100% teff injera (the Ethiopian sponge bread that is both a plate and a utensil) instead of a mix of wheat … [Read more...] about Ethiopian Pumpkin Stew (d’ba zigni…kind of)