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
Vegetarian
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
Berbere-Spiced Sweet Potato Fries
"What's berbere and why is it on my sweet potato fries?" you're probably asking. Berbere is an Ethiopian spice blend that's made up of a ridiculous amount of whole spices, toasted, and ground. I'd like to say I keep the spices whole because it keeps them fresher until you make … [Read more...] about Berbere-Spiced Sweet Potato Fries
Lemon Rice with Peanuts from Hari Nayak’s “My Indian Kitchen”
I like the idea of lemony rice. So often rice is a foil - for a curry sauce, for a meat dish, for dinner's protagonist, etc. But if you add some protein to a rice dish it almost becomes a meal on its own, and then it needs some flavour. Most often in Indian cuisine that means … [Read more...] about Lemon Rice with Peanuts from Hari Nayak’s “My Indian Kitchen”
Thai Green Curry with Rice Noodles and Broccoli
This is an adaption from Yotam Ottolenghi's Purple Sprouting Broccoli with Rice Noodles Recipe. Kind of hard to find purple sprouting broccoli in these parts, it turns out. So I used plain old less-sprouted green broccoli. It worked fine. Actually, the green curry sauce is the … [Read more...] about Thai Green Curry with Rice Noodles and Broccoli
Best Roasted Eggplant Dip (Baingan Ki Chutney)
Another winner from "My Indian Kitchen". The recipe is here, so I feel okay about reprinting it loosely below. For more precise instructions see author Hari Nayak's website. So I mentioned I'm obsessed with eggplant in my last restaurant review of Bombay Choupati just outside … [Read more...] about Best Roasted Eggplant Dip (Baingan Ki Chutney)
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)
Sprouts! Alfalfa, Chickpea, and Broccoli in a Biosta Sprouter
I'm a closet sprouter. No, I don't sprout in a closet (my dishrack of a dishwasher, actually...), but I just don't tell a lot of people that my preferred source of protein comes from seeds that I let soak and dry and soak and dry until little tendrils pop out of them and start … [Read more...] about Sprouts! Alfalfa, Chickpea, and Broccoli in a Biosta Sprouter
(Almost) Raw Bowl #3: Roasted Fennel, Cabbage, Steamed Carrots, Raw Sauerkraut and Sprouts on Quinoa with Parsley
My oven got the better of me. Don't get me wrong, I love raw fennel and shredded carrots, but fennel roasted with a little lemon, salt, and pepper and simply steamed carrots have a sweetness that the raw versions just don't understand. Plus I had leftover roasted red cabbage from … [Read more...] about (Almost) Raw Bowl #3: Roasted Fennel, Cabbage, Steamed Carrots, Raw Sauerkraut and Sprouts on Quinoa with Parsley
Vegan Jello Two Ways: Persimmon and Almond-Honey
When I made my persimmons with Quebec pear dessert wine a few weeks ago I decided to freeze about 2 cups of persimmon pulp for a rainy day. We've had a few of those here in Montreal lately, and so before heading into this week's deep-freeze I thawed them and decided it was time … [Read more...] about Vegan Jello Two Ways: Persimmon and Almond-Honey