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A few days ago my husband, Tom, walked into the kitchen and asked if we had any white beans. I thought What on earth for? and then, more politely, asked, “Why?”
“Thought I’d make some white bean hummus.” He smiled and assured me he’d get it started after golf, despite a 2:00 p.m. tee time. Although he has created some great dishes, this was not going to happen, I knew.
I said, “What if I make it instead?” Ask and ye shall receive! I must say, though, that it
PrintHere’s an easy-to-make, completely satisfying vegan Black-Eyed Pea Salad. Quick, delicious and healthy to boot.
Black-eyed peas are especially appreciated by vegan and vegetarian cooks because the peas will be tender after boiling in about 30 minutes, unlike harder beans such as black beans and chick peas that take an hour or more to cook in a regular pot. With black-eyed peas you’ll have a protein-rich main dish that you can build a summer meal around with very little labor—a gift to the cook on a hot summer night.
If you’re too hungry to wait for the black-eyed peas to cool, no problem! This quintessential Southern food is equally appealing when eaten warm after it’s just been cooked. Once the salad is chilled, it’s an ideal dish to serve at your 4th of July picnic.
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Dear Readers,
I have a confession. I’d never read about the horrible working conditions of cacao farmers who provide cacao beans as a commodity crop to the largest industrial chocolate manufacturers. Until today.
This essay is not meant to be a downer just before Valentine’s Day, when so many of us revel in all things chocolate! I am, however, sharing my personal wake-up call, and I was inspired to save you some time searching for the best chocolates that are guilt-free.
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When my husband and I recently hosted Vaidya Smita Naram in our home, she taught me to make a classic yet simple and intensely delicious Ayurvedic dish: chickpea pancakes with curry leaf chutney.
Dr. Naram is a world-renowned pulse master and Ayurvedic physician, a pharmaceutical herbalist and nutritionist — and she also happens to be a marvelous cook. She has a successful restaurant in her panchakarma clinic in Malad, India (outside Mumbai), so I couldn’t have been more excited about spending some time in the kitchen with her. And we did have fun! Not a meal went by that one or the other of us wasn’t saying “wow!” I was thrilled that she loved my American approach to Ayurvedic cooking, and I loved learning to make this traditional dish that I’m sharing with you today.
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With so much cold and flu circulating in every public place at this time of year, I started eyeing the shiitake mushrooms at the grocery store today… and then invoked the Goddess Annapurna to help me create a delicious approach to mushroom soup. This Mushroom Lentil Soup is just that—a dish that’s definitely for mushroom lovers, as it boasts a hearty amount of the immune-boosting shiitakes.
The neutral-flavored red lentils, also known as masoor dal, give the soup substance as well as protein and iron. I use a mixture of traditional Ayurvedic spices (cumin and coriander to balance agni) along with classic American herbs (rosemary and sage), which you might expect to find in a mushroom bisque. You can add a couple of tablespoons or more of wine if you wish—just a little adds a nice dimension to the flavor.
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Today I offer you a must-try recipe for Sweet Mung Pancakes with Stewed Apples. This dish blends ideas from the two cultures I know best: Eastern European Jewish traditions and the Vedic culture of India. How I came to embrace Vedic culture as a Jewish girl from the American south may well be the topic of a book one day, but for now, let’s focus on making something both delicious and healthy for the Jewish New Year!
As Jewish people throughout the world began celebrating Rosh Hashanah and the year 5780 at sundown on September 29th, we invoked the blessing of sweetness for the coming year by eating slices of raw apple dipped in honey. Many families will continue serving apples throughout this holy season, which culminates ten days later on Yom Kippur, the Day of Atonement. In India—and wherever people with Indian roots have formed communities—the mung bean is recognized as one of the most important foods to grace their tables.
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Every once in a while, I need to shake up my weekly cooking routine with a new side dish or salad like today’s Sweet and Savory Beets with Sweet Potatoes. Like most home cooks who are still working, I tend to cook the same sides over and over again, just to keep menu planning and cooking time to a minimum.
Although dinners at our house are always delicious, even I get bored with my own cooking on occasion! That’s when it’s time to create a new dish. This one is a delicious side dish or salad made with cooked root vegetables.
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Whether you are a strict vegan or an omnivore looking to add more vegetarian meals to your dinner routines, a Vegan Pad Thai will satisfy your checklist for an easy, satisfying, and delicious weeknight dinner.
Early on in my journey as a vegetarian, I was unaware that Pad Thai—one of my favorite dishes—is traditionally made with fish sauce.
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I’m betting that corn lovers who raved about my recent Bean & Corn Salad will also love this easy Sweet Potato Soup with Crunchy Corn. What could be more delicious or Southern, for that matter, than combining sweet potatoes with the crunch of sweet corn to create a perfect summer dish!
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This American-Style Butternut Squash Subji is an exquisite side dish for autumn dinner parties and holiday gatherings. If you’re someone who enjoys adding at least one new item to all the traditional Thanksgiving and Christmas favorites, I highly recommend this sublime approach to what might be an otherwise ordinary baked squash. When I recently served this dish to a group of discerning cooks, everyone loved it!
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