Recipes by Food and Spice
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Black Chickpeas in a Tamarind Mustard SauceOne of my go-to simple meals when I don't wish to spend much time thinking about what to make is chana masala, the classic Indian spiced chickpea and tomato curry that I've made and enjoyed probably hundreds of times over the years. This dish started out just with that idea, but after deciding to cook the curry with black chickpeas… |
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60 views
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3-Ingredient Chickpea Flour TortillasWraps are always a treat and I always prefer to make my own tortillas or flatbreads whenever possible, and when they are this easy, devoting a maximum of 15 minutes making them is well worth the effort. I've seen this recipe for chickpea flour tortillas floating around the internet for quite some time now, and there's a good reason… |
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160 views
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Potato Salad with a Harissa-Style DressingPotato salads are popular year round. This harissa-style potato salad is one that will especially appeal to spice lovers. If you know you will be dining with fellow spice fiends and family over the holidays, or just want to shake up the potluck or adorn your meals any time of year, then this salad if just the thing. It fills out any… |
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97 views
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Blue Grape Oatmeal Breakfast PuddingCool weather makes for a perfect kitchen setting for the warming aromas of oatmeal and brown sugar baking into a soft, creamy and spongey breakfast pudding. Resembling a bread pudding in texture and sweet enough to serve as a dessert, oatmeal breakfast puddings — in which rolled oats are mixed with whole fat yogurt the night before —… |
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56 views
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Gujarati Black Chickpea CurryA smaller and dark-skinned cousin of chickpeas, black chickpeas have a denser texture and stronger, earthier aroma and taste. Black chickpeas should be soaked for at least 12 hours before cooking. Black chickpeas are cooked with other strong flavors and featured in thick and hearty curries. The important thing is to make sure they are… |
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65 views
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Paneer Mushroom Curry with Mixed Vegetables and Green PeasPaneer cheese is a popular unripened cheese in India made with whole milk. It has a consistency that is somewhat like tofu, only softer and creamier and with a slight milky flavor. Although it does not have much flavor when eaten just as is, I never can resist nibbling on a few cubes while prepping it for a meal. Because of the mild… |
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149 views
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Chocolate Cake with Chocolate Filling and Ganache - VeganRecipe by Lisa TurnerAdapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any KitchenPublished on August 25, 2017Moist, rich and delicious not-too-sweet eggless and dairy-free layered chocolate cake with chocolate filling and ganache — a treat for special occasions and guestsCake:Instructions:Preheat an oven to 350°. Line two… |
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165 views
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Mung Beans with Fresh Mustard GreensThis simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh peppery flavor of these greens since I recently discovered them in a local Asian supermarket. Rather as though fresh chard leaves were infused with a little hot mustard, they're a delicious snacking green… |
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351 views
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Vegan "Bone" BrothThere are times when we don't have much of an appetite, but these are often time when it's the most important for us to get our essential nutrients even though only a minimal amount of solid food may or can be eaten. Bone broths — made by simmering beef bones for hours — are an increasingly trendy solution for healing the gut and… |
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432 views
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Savory Pumpkin Cornbread MuffinsSweetened only with a little honey, these gently spiced pumpkin and cornmeal muffins are definitely on the savory side. They are delightfully moist, with a modest pleasing crunch from the cornmeal. Because they aren't very sweet, they are ideal to go along with meals in place of rolls or bread. I enjoyed them with spicy curries and… |
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73 views
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