mung bean roti & living simply

dal ki roti (roti made with cooked yellow mung beans) | conifères & feuillus

And if you worry that not finishing the food on your plate is a slap in the face to all the hungry people everywhere, you are not living in reality. The truth is that you either throw the food out or you throw it in, but either way it turns to waste. World hunger will not be solved by finishing the garlic mashed potatoes on your plate. ― Geneen Roth

dal ki roti (roti made with cooked yellow mung beans) | conifères & feuillus

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gujarati toor dal (split pigeon pea soup)

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco

My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

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chickpea biryani done an easier way

How to make the perfect chickpea biryani each time.

The humble chickpea never fails to amaze. On their own, chickpeas are an excellent source of protein. When combined with a grain such as rice, they become a source of a complete protein and can replace proteins acquired from eating meat (only without the fat). But when you make a biryani with them, they bring you to a whole new level.

Chickpea biryani is healthy, packed with flavour and makes for a great meatless meal.how-to-make-chickpea-biryani
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soul food: quick and easy, warm semolina pudding for breakfast

warm semolina pudding for breakfast | conifères et feuillus food blog

There’s something about autumn that wakes up our senses and reminds us to live.   -Unknown

Autumn, here in Montréal, arrives gently. First the trees are tinged with colour, and then slowly over the weeks, they transform into creatures of gold and red. First the nights get cooler and gradually that carries into the day. Then, as gently as she arrived, autumn fades away, usually under a blanket of snow. Her purpose, fulfilled.warm semolina pudding for breakfast | conifères et feuillus food blog

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sesame seed candy with tahini

til ka ladoo with tahini | conifères et feuillus food blog

The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison.  -Ann Wigmore

I have been hesitating to write this post for some time now. I certainly didn’t want to publish it before Halloween lest I rain on somebody’s parade. Don’t get me wrong, I love Halloween. Especially now that I have children, it’s even more special. My only issue lies with the candy part of it. I know, it’s candy, it’s not meant to be healthy. But have you looked at exactly what the candy of today is made with? It’s beyond my comprehension that this is what we give our children … as a treat …  and in copious amounts to boot. What message are we sending out?

This year, as in the past, I bartered most of what was collected for homemade candy and cookies.til ka ladoo with tahini | conifères et feuillus food blog

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