Fresh & Fast Bindi Masala -- Okra!

Fresh & Fast Bindi Masala -- Okra!

Okra fans, pay attention. This bindi masala is simple, fresh and cooks up in minutes. Spiced with cumin and burnt garlic, it’s flavoured beautifully. This is the perfect weeknight vegetarian meal that pairs perfectly with some simple rice, quinoa or some delicious flatbread. Make sure not to forget the salad!

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Fragrant Jewelled Basmati Rice w/ Pistachios, Barberries & Caramelised Onions

Fragrant Jewelled Basmati Rice w/ Pistachios, Barberries & Caramelised Onions

Rice CAN BE a main course! This recipe is inspired by Meera Sodha’s “Maharaja’s Rice” recipe. It’s an exciting way to pimp out some simple basmati rice. It’s unbelievably fragrant, borrowing from biryani flavours with cardamom, cloves & cinnamon. I’ve loaded it with sweet caramelised onions, and it’s topped with toasted pistachios & Persian barberries.

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Spring Asparagus Fattoush

Spring Asparagus Fattoush

I live for fattoush and therefore it’s my mission to create the perfect fattoush recipe for all seasons. This one features lovely Quebec spring asparagus from the Jean Talon Market. It’s made with mixed radishes (including the elusive kohlrabi!) loads of fresh herbs, dill & sumac. HIT IT UP!

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Aloo Palak w/ Cumin & Mustard Seeds

Aloo Palak w/ Cumin & Mustard Seeds

I always make a point to cook special Monday night meals. Mostly because it helps start the week off right. Also because I get lazy on the weekends, I don’t cook much, and once the week starts I’m ready to get going again. This recipe for Aloo Palak — potatoes and spinach — is comforting, nourishing, and extremely simple to whip up, even after a long day at work.

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Winter Mezze Spread

Winter Mezze Spread

Winter weather provides a great opportunity to stay indoors and get stuck into some cooking projects. Even better than that is inviting friends over to enjoy the fruits of your labour. Learning how to put together a decent Mid-Eastern style mezze spread will change your life re: entertaining. It’s relatively low effort but can yield dramatic and impressive results.

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Ottolenghi's Black Pepper Tofu (Simplified Version)

Ottolenghi's Black Pepper Tofu (Simplified Version)

This is one of my favourite — indeed probably the only — way to prepare and consume tofu. Crispy, sticky, sweet & spicy. This recipe is from Ottolenghi’s masterpiece cookbook PLENTY, but as with most of the recipes in the book, it’s a bit ‘involved’. Homeboy uses THREE types of soya sauce in this recipe? Unnecessary I think. Here is my simplified version!

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Winter Tabouleh w/ Quinoa, Pomegranate & Radicchio

Winter Tabouleh w/ Quinoa, Pomegranate & Radicchio

I could live for days eating nothing but tabouleh. The freshness of the parsley, the crunch of the veggies, the intensity of the citrus, the carby goodness of the grains— I can’t get enough. I’m constantly reinventing the classic tabouleh recipe so I don’t get bored (and so I have more website content!) Here’s a version of tabouleh that’s fresh, fruity, a bit bitter and with a gluten-free grain!

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Fattoush Salad w/ Sumac Pita Chips & Pomegranate

Fattoush Salad w/ Sumac Pita Chips & Pomegranate

Fattoush Salad feels like an indulgent special treat, but it’s actually dead easy to make. Any night of the week. All you need are a few key ingredients on hand and a good supply of fresh veggies. And if your fridge isn’t constantly filled with fresh veggies then you’re doing life wrong.

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Pumpkin & Chickpea Curry w/ Tangy Hyderabadi Tomatoes

Pumpkin & Chickpea Curry w/ Tangy Hyderabadi Tomatoes

It’s that time of year again: cozy, spicy, warming, and comforting dishes are basically all that’s on the menu and my curry-game is improving every day. This recipe has a few steps but worth the investment of your time and energy. Try this on a Sunday, simmer all afternoon long and enjoy with some fluffy rice, crunchy pickled-cabbage and some warm chapatis. Make yourself a thali— you deserve it!

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Toasted Ontario Corn, Jalapeno & Fresh Mint Salad

Toasted Ontario Corn, Jalapeno & Fresh Mint Salad

This salad is super simple to prepare, but if you really want it to present as a feast for the eyes, you’ll want to select as many veggies as possible to build it. Focus on different colours. The combination of fresh, watery crunchy veggies with the taste of toasted (and a little charred) corn is heavenly! The smell of the toasting corn is other-worldly.

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Spicy Masala Okra Fries

Spicy Masala Okra Fries

Okra fries are basically my reason for existence. The first time this concept came into my life was in 2008 while travelling through South India. I encountered okra fried in a chickpea flour, garlic and chilli batter. I couldn’t stop thinking about that okra. Only years later did I finally realise I’d been eating OKRA FRIES and set upon recreating the dish myself. They’re prefect every time.

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Summer Green Beans with Cashews, Coconut & Ghee

Summer Green Beans with Cashews, Coconut & Ghee

This time of year is just overwhelming for me. I am constantly inspired by the abundance of beautiful summer produce available in gardens and farmers markets. If you find yourself taking home (or picking!) a basked of fresh summer green beans, here’s what to do with them…

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Garden Harvest Corsican Tart (with Courgette Flowers !)

Garden Harvest Corsican Tart (with Courgette Flowers !)

I thought I knew Yotam Ottolenghi’s recipe catalogue inside and out. But I was surprised and delighted to discover this magnificent idea in Ottolenghi’s Plenty More cookbook. Each bite presents a heavenly combination of flavours and textures and spoiler alert: it’s VERY easy to whip up, despite its dramatic appearance. This is my version of his recipe, simplified and sped up.

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Baked Sesame Sriracha Tofu

Baked Sesame Sriracha Tofu

Tofu is a challenging one for some people; it can be slimy, bland and boring. I actually really love tofu, but there are only a few ways that I’ll eat it. Here’s one of my fave ways to enjoy tofu: dipped in a sweet and spicy sauce, and coated in crunchy sesame!

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Roasted Cauliflower Salad with Hazelnuts and Pomegranate

Roasted Cauliflower Salad with Hazelnuts and Pomegranate

I obviously have every single Ottolenghi cookbook and adore every recipe in them. It’s hard to choose a favorite recipe but this roasted cauliflower salad with crunchy celery, herby parsley, sweet and sour pomegranate and topped off with hazelnuts is divine! The maple syrup vinaigrette is INSPIRED!

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Beetroot and Radicchio with Blood Orange and Marinated Feta

Beetroot and Radicchio with Blood Orange and Marinated Feta

This salad is as much about its rich and earthy tastes as it is about its dramatic presentation. It's far more simple to prepare than you might think (but your brunch guests don't need to know that!) Enjoy  this salad with some fresh croissants, coffees and mimosas. 

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My Parent's Passover Salads!

My Parent's Passover Salads!

My parents are Passover seder stalwarts and rep for the vegetarians HARD CORE! Over several decades they have carefully curated an immaculate assortment of salads that they contribute to the Passover table each year. Their current line up: beets, carrots, heart's of palm. My mom's heart's of palm has been everyone's favourite and I often get requests for the recipe. So here is that recipe with a couple more! TIP: They're good for any time of year!

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Chennai Vibes Coconut Rice

Chennai Vibes Coconut Rice

I've been perfecting this one for years. The combination of buttery rice, sweet toasted coconut, caramelised onions and magical curry leaves is undeniably perfect. This rice is also tempered with black mustard seeds and cinnamon giving it a distinctly South Asian taste, and brings back loads of sensory memories for me from some incredible times spent in Chennai Madras. 

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Kosambri --Spiced Raw Veggie Slaw!

Kosambri --Spiced Raw Veggie Slaw!

Kosambri is a South Indian style veggie slaw that's been doused with loads of citrus and spiced oil. It's a vibrant and unique salad that is the perfect accompaniment to a bowl of dal, fluffy rice, or a spicy roast chicken! 

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'Vibrant India' Red Lentil Sambar

'Vibrant India' Red Lentil Sambar

I recently received "Vibrant India" by Chitra Agrawal as a gift, and I can already tell that I will be using it a lot this year the way I spent most of 2017 methodically studying "Fresh India" by Meera Sodha. The cookbook's author focuses on recipes originating from Karnataka, (Central, Southern India) and uses a lot of my favorite ingredients such as coconut and curry leaves. This recipe for a South Indian lentil dal -- sambar is easily one of the best ones so far! 

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