Sweet Potato Falafel

Sweet Potato Falafel

Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.

They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.

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Herbed Marinated Mushrooms

Herbed Marinated Mushrooms

Mushrooms make their appearance on the menu at least a few times a month in my kitchen, if not more. Indeed, I have well over 100 recipes posted here on the blog featuring these succulent delights. On those rare occasions when I dine out, I always sample a few of the mushroom recipes and find myself judging the skill of the chef based on their preparation. Though not difficult to cook with, mushrooms ought to be treated with respect.

The earthy and meaty texture of shrooms is magical. They are such a versatile ingredient that takes on the flavor of the dishes they feature in while shining in their own right. With so many varieties to choose from, mushroom aficionados will never get bored. Perfect in soups and stews, salads, casseroles, toppings for breads, stuffed, baked, sautéed and, in this case, marinated, the possibilities are endless.

My most recent exploration in the kitchen was an appetizer with Italian seasoning that nearly spoiled my dinner because these little bites are so highly addictive. Not that there is anything wrong with eating just these for dinner. And I could, often. It's the mushrooms that matter here, in all of their glory. Dressed up with olive oil, herbs and vinegar, the mushrooms are vibrant with a bit of zest to accent the earthiness of the mushrooms.

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Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Mali kofta is a classic north Indian dish of potato and paneer cheese dumplings served up in a spicy cream-based tomato gravy. If that doesn't sound appealing, I don't know what is! But it's a rich dish so one that you may want to reserve for special occasions or simply when you want to pamper yourself. Although I have really have cut down my consumption of dairy, paneer cheese is still pretty much irresistible to me.

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Vegan Caesar Salad

vegan caesar salad

I don't follow a strictly vegan diet, but lately I have been leaning that way because I find dairy-free meals are easier on my digestive system. Though I've long mastered a vegetarian Caesar salad, I wanted to find out if a vegan version was just as tasty, and it was! What I did here was to make a cashew-based dressing with some almond milk, garlic, olive oil, mustard, nutritional yeast for some cheesy flavor, and some fresh lemon juice for a bit of zesty zing. Don't forget the black pepper either. The combination of kale and romaine worked well here and you can add croutons or not — it's not required, but it fills out the salad nicely.

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