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Monthly Archives: September 2016

Turmeric Spiked Red Lentil and Spinach Dal

Turmeric is one of nature’s most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to …

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Creamy Mung and Adzuki Bean Curry with Coconut

Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what’s not to like? This curry …

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Creamy Avocado Carrot-Kale Slaw with Chickpeas

What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a …

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No Croutons Required – 10 Vegetarian Summer Soups and Salads

Welcome to the summer edition of No Croutons Required, a monthly event co-hosted by Jacqueline of Tinned Tomatoes and myself. As folks are busy during the summer, we extended the challenge to two months instead of one. I know that I haven’t been cooking very many new dishes as it …

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