Spicy Ginger-Pickled Kohlrabi

Spicy Ginger-Pickled Kohlrabi

Pickling is not only an art-form but it’s also a necessary skill to learn to prepare for the impending apocalypse. It won’t be long until we’re all living in doomsday shelters and I don’t know about you but I’ll be snacking on delicious crunchy, tangy preserved veggies.

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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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Panch Puran - Bengali Style Spice Mix !

Panch Puran -  Bengali Style Spice Mix !

Ah blending spices! Is there anything more delightfully satisfying? Doubtful. Panch Puran / Panch Phoron is a North East Indian/Bangladeshi/Nepali style mix of 5 whole spices. This blend will not only give your curries and dals deep and layered flavours, but each seed offers a range of feel-good benefits. 

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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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Sprouted Moong and Cucumber Salad

Sprouted Moong and Cucumber Salad

Sprouted moong beans contain as much protein as STEAK! Adding these little guys to soups, curries, dals and salads is a great way to add extra protein to your meal with a low calorie crunch! Sprouting at home is also a mega fun little project with nutritious and delicious results--and can save you a lot of money! You can buy these cute and easy to use sprouting jars from amazon! 

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BHOPALI POHA

BHOPALI POHA

Poha is the food that changed my life! It's the perfect light meal meal or snack for any time of day but it’s best enjoyed at brunch time. It’s gluten free, vegan, and packed with seeds and spices that boost your immunity and aid digestion and stress relief. The best part it is, the dish provides all the comfort of a warm bowl of rice, but is ready in a fraction of the time.

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Roasted and Spiced: Chickpeas and Cauliflower

Roasted and Spiced: Chickpeas and Cauliflower

Cauliflower is both meaty and creamy making it one of the most perfect vegetables. Roasting cauliflower is easily the most delicious way to enjoy this versatile veggie.   This simple and easy to make dish is LOADED with dynamic spicy flavours, all roasted and to perfection.

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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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Perfect Tarka Dhal (with yellow moong lentils)

Perfect Tarka Dhal (with yellow moong lentils)

This is the perfect way to make a quick weeknight dhal. Cooking the lentils separately, almost naked, with just a bit of salt and turmeric, while making an spiced onion and garlic tarka on the side is the best way to achieve maximum creaminess with the lentils and maximum flavour from the onions!  

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Simple & Fresh Mango Chutney

Simple & Fresh Mango Chutney

I'm often asked about how to make this because I guess I talk about it a lot. If you've been to one of my workshops you've probably learned how to make this. It's perfectly delicious and contains a FRACTION of the sugar contained in store-bought jars. 

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Cool and Refreshing Fennel and Yogurt Salad

Cool and Refreshing Fennel and Yogurt Salad

This is one of the best recipes from my favourite cookbook Fresh India by Meera Sodha. She's called it the Hill Station Salad for its cool and refreshing features which are synonymous with India's little mountain villages where people flee to to escape the hot Indian summers.   

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Super Quick General Tso Chicken

Super Quick General Tso Chicken

General Tso Chicken isn't actually a Chinese dish, but it features on most North American Chinese restaurant menus. There's a great Netflix doc called In Search of General Tso that chronicles the evolution of the dish and the history of Chinese food restaurants in America. Mastering the perfect balance of sweet, spicy, sticky and crunchy is challenging but possible! 

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Egyptian Dukkah Spice Mix

Egyptian Dukkah Spice Mix

Dukkah is a Middle Eastern type of "savoury granola". It's made from roasted hazelnuts, and an assortment of different seeds and spices. It got an intoxicating aroma and can be used so many ways; sprinkled on yogurt or salads, as a seasoning for fish or roast vegetables or spooned over hummus! 

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Jerusalem Mejadra

Jerusalem Mejadra

My bestie Lindsay is obsessed with this recipe; it's worthy of obsession. I tried this recipe for the first time in 2013 and practically sliced my finger off while cutting the onions with a mandolin. Needless to say I was too distracted by the emergency to fully enjoy the dish. 4 years later I've attempted it again--with delicious results! 

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Deep Fried Courgette Flowers ...stuffed with ricotta

Deep Fried Courgette Flowers ...stuffed with ricotta

When my parents took a much-anticipated trip to Italy in 2010, my mother came back with hundreds of culinary tales. I got stuck on a story of their visit to the Jewish Ghetto in Rome, where my mother was served courgette flowers, stuffed with ricotta and deep fried. I couldn't get this idea out of my head....

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