All that you see of me is a shell, the rest belongs to love. —Rumi
fenugreek (methi) pesto
Spring’s promises, autumn keeps.
Winter’s secrets, summer reveals.
roasted autumn vegetable pot pies
As easy as pie.
There’s something about pie, any kind of pie— gorgeous lattice top pies or rustic galettes, deep dish or pot pies, sweet or savory, fruit or vegetable, cheesy or meaty, hand pies from every corner of the earth… there’s something about taking pastry dough and wrapping it around, partially or completely, some kind of filling that makes it simply irresistible. Continue reading “roasted autumn vegetable pot pies”
spicy tomato & eggplant curry
The tomato-eggplant combination is a mighty good one. That would explain why just about every corner of the globe has its version of a dish featuring this combination. While I love this combination in every version, the one that I make most often is this Indian curry.
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a thousand years & classic ratatouille
I have loved you for a thousand years,
I’ll love you for a thousand more. -Christina Perri
indian spiced kale roti and kale chickpea patties
Two kale recipes today! Both are kale versions of recipes that I have been making for quite some time now. Continue reading “indian spiced kale roti and kale chickpea patties”
gujarati toor dal (split pigeon pea soup)
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).
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citrusy split pigeon pea soup
Happy New Year! 2017 has arrived! After all that cooking and baking and over-indulgence, are you craving some simple nourishment? Me too. And I’ve got the perfect recipe to take care of that!
Of all the soups that I have ever served to guests, this one shines as a favourite. Plus, it’s so simple to make. Not counting the spices, there are only 3 ingredients: split yellow pigeon peas, tomatoes and oranges. The result is a delicious soup balanced equally with just enough spice and just enough citrusy flavour.
spiced parsnip soup with roasted garlic oil
Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. -Kurt Vonnegut
Did you know that when exposed to the bitter cold, the starches of parsnips will actually turn into sugar rendering them sweet and delicious? Interesting isn’t it? And for this reason, this ancient root vegetable is harvested late in the season here in Québec and well into winter or even early spring.
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