Aloo Gobi is a delectable Indian specialty that features cauliflower, potatoes, and usually peas in a mild, tomato base. I’m not sure my family has ever placed an order, whether eat-in or carry out, that didn’t include it as one of our choices. And fortunately it’s almost always already vegan, which means it doesn’t need to be modified. It’s great to be able to make super-quick aloo gobi at home, now that we’ve found the way — incredibly tasty Indian simmer sauces.
Ever since this new generation of Indian simmer sauces hit the market, we’re doing a lot more Indian-style meals at home. Our favorite is the Maya Kaimal line of sauces, but use what’s available to you. You’ll find Indian simmer sauces at natural foods stores and in the international foods aisle of well-stocked supermarkets. more→
A fantastic side dish for many kinds of meals, especially Indian specialties, what makes this fruit and nut rice pilaf so fruity and nutty is trail mix! Most trail mixes have a nice variety of dried fruits and nuts. As for the rice, you have options. Do you have already cooked rice in the fridge and need to dress it up? Leftover rice from your last Chinese food order (there’s always so much of it)? If not, you can use quick-cooking rice or the newest entry into the field of ready-cooked rice that just needs a quick spin in the microwave.
This mildly sweet noodle pudding, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky.
Note: This is traditionally made with egg noodles, but look for other soft ribbon noodles like spelt ribbons, or flat, soft rombi pasta.
Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if you’d like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.
This gorgeous vegan cream of asparagus soup is a nice introduction to meals as a first course, since it’s nice and light. It used to be that asparagus was primarily available in spring (and that’s still when it’s best and less expensive), but now that it’s become more year-round, you can enjoy this soup nearly any time of year. Serve with a crusty whole-grain bread, if you’d like.
In many (if not most) Western diets, fermented foods aren’t very prevalent, and that’s something that should change! Pickling, fermenting, and culturing add beneficial enzymes to foods, and enhance flavors and nutritional. To familiarize yourself with the world of fermented food, here’s a Q & A with Michelle Schoffro Cook, author of The Cultured Cook: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life. You’ll learn about the benefits of fermented foods, and be inspired to make them in your own kitchen with the expert guidance in her new book.
What got you into experimenting with fermented foods?
I’m an avid cook and recipe developer with a huge passion for delicious, healthy foods. I first started experimenting with fermented foods when I was 19 and exploring various cultures’ traditional recipes that could give my health a boost. more→
Here’s a sandwich with substance — these tempeh reuben hero sandwiches are delicious, high in protein, and even supply you with your healthy fermented food in the form of sauerkraut. If you’re feeding a small group and don’t feel like making individual sandwiches, this is a great choice. Double the recipe for a larger crowd. Great served with dill pickles and a colorful salad. more→
Jícama is a root vegetable that’s native to the American Southwest. Pronounced HICK-a-mah, until the last decade or so it wasn’t easy to find outside that region. Now it’s more widely available well-stocked supermarkets and produce markets from west to east, primarily in the fall. Subltly sweet, crunchy, and a bit more watery than other roots (it’s actually 90% water), jicama is good sliced and eaten raw, used in salads, sautéed, or baked.
Jícama is high in fiber, and provides good amounts of vitamin C and potassium. Its characteristic mild sweetness is from oligofructose, a soluble fiber that actually functions as a prebiotic, and which helps stabilize blood sugar. more→
By using seasonal organic produce and ingredients, you can create meals that are dazzling to the eyes and palate that are incredibly simple to prepare. Are you a seasonal eater? Visualize these scenarios:
In your mind, visualize the supermarket you frequent. Put yourself in the produce department. Think summer. Now think winter. Does it look much different? Any different? Now imagine yourself in the restaurants you frequent. It’s fall, and you are studying the menu. Now shift gears—it’s spring. Have the menus changed very much? Have they changed at all? more→
There are three great things to do with overripe bananas — one, bake them into breads or muffins; two, freeze them to make banana ice cream or blend into smoothies, and this is the third — bake them. Apply high heat to the very ripe or overripe fruit. Baked bananas become super sweet, with the consistency of pudding. Add some nondairy ice cream and berries, and you’ve got an impressive dessert that takes almost no effort to prepare. more→