Tag: vegetarian

My version of Baingan Bharta (Indian eggplant curry)

eggplant 10

I love eggplant. It can be a tricky vegetable to cook, but when it’s cooked properly it is delicious. I went a bit eggplant crazy the other day at the grocery store because the eggplants looked so good. I still have some leftover that I need to figure out what to do with before they go bad! After searching the internet for eggplant recipes and not finding anything that really suited my mood, I decided to try my hand at making baingan bharta, an Indian eggplant dish I often order at Indian restaurants. I love eggplant parmesan just as much as anybody but I was in the mood for something more exotic. I’ve been experimenting a lot with cooking Indian food, and although not everything I make has turned out well (I had a bit of a disaster the other day with some spiced stuffed peppers I made), I am learning which spices go well together and so I figured I’d give this eggplant dish a whirl. I’m glad I did, because it came out quite well! (more…)

Smoky spiced potatoes and chickpeas

indian food 2

Some of my favorite meals don’t include meat. I’m not a vegetarian but if I had to cut out one food group it would definitely be meat. I just don’t crave it the way I do other food groups, like carbs, unfortunately. Sunday night’s dinner was yet another meatless meal for me. I wanted something with a bit of an Indian flavor and this is what I came up. In this dish, potatoes and chickpeas are flavored with garlic, ginger, cumin, turmeric and red chili flakes. One of the most important components of this dish is the carmelized onions. I let the onions cook probably for about 15 minutes until they turned a deep brown color and became really sweet. This really adds an amazing deep flavor to the dish so be patient as they carmelize. Greek yogurt, cilantro and lime are the perfect finish to the meal and add a nice freshness to the potatoes and chickpeas.

Side note, I also made beef enchiladas, courtesy of The Pioneer Woman, because unlike me, my husband eats a lot of meat. (more…)

Spring time couscous


It’s officially spring time here in New Jersey! Although the weather is not reflecting the season currently, I still felt inspired to create a spring time dish. I also desperately need to make a trip to the grocery store, and so last night was basically a night to use up some of the remaining ingredients in my fridge. The reason I call it a spring time dish is because it has so many bright flavors that people normally associate with the weather warming up. Scallions, corn, and lemon are the main components of this dish aside from the couscous, obviously. (more…)

Vegetarian pasta with grated zucchini and mushrooms


This may be the best pasta dish I’ve ever made. You won’t miss the meat at all, I promise. The pasta is full of flavor with beefy baby portabello mushrooms, grated zucchini, and freshly grated pecorino romano or parmesan cheese. Seriously, I could have eaten the whole thing in one sitting. I ate about half…Self control.

Anyway, make this pasta. It’s delicious. (more…)

Indian Food Faves

indian food
It’s no secret that I adore Indian food. It’s probably my favorite type of food, even above Thai food, which is the food I grew up on. Indian food is full of flavor and color and I just can’t get enough of it. I hit up the local Indian restaurants more than a couple times a month, especially for their lunch buffets. Lunch buffets are my favorite, because I can never decide on just one dish. I like most Indian dishes but there are a couple that are stand outs for me. Favorites, if you will. (more…)

Roasted Brussels Sprouts

Before you say ew, hear me out. I know brussels sprouts are not the most popular veggie out there, but that’s because a lot of people aren’t sure how to cook them. Truth be told, brussels sprouts are a favorite vegetable of mine, because if they are cooked right, they can have great flavor and they are very good for you. They are actually pretty simple to prepare.


Couscous, the versatile food

I love cooking with couscous. However, a lot of people don’t cook with it regularly. Most people probably serve it plain and use it to soak up sauce as an alternative to rice or pasta. It can be intimidating because it’s hard to categorize – is it a type of rice or a type of pasta? To make things more complicated, there are many different kinds of couscous – Moroccan (small), Israeli (mid-sized), and Lebanese (the largest). I generally cook with the smaller variety, which is also the easiest to find in the grocery store and the easiest, most quick cooking version. (more…)

Summer Pasta

Normally when I think of pasta, I think of a hearty, filling meal made for those winter months when you really need some comfort food. However, it’s spring now, and it’s been fairly warm the past few weeks so I just wasn’t in the mood for a heavy pasta dish but I also wanted something quick and easy, and really, what’s quicker and easier than a pasta dish? (more…)

Grilled Buffalo Tofu

One night, a very good friend of mine invited me over for dinner. She started discussing the items she was going to grill; Asparagus, marinated chicken, and tofu with buffalo sauce. I admit, I was skeptical. It didnt sound like a very good combination. I like tofu, and I like buffalo sauce on boneless wings, but I had never thought to put buffalo sauce on tofu and grill it. I decided to keep an open mind. So, when I arrived for dinner, I loaded up on the chicken wings and the asparagus and took a couple of pieces of the grilled tofu. I ate a bit of the tofu and was completely surprised! It was delicious, and I daresay, my favorite thing I ate that night. (more…)

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