Biryani is a festive colorful rice dish from India, that is cooked with many spices and herbs. Growing up my mother would make a similar rice dish, but in a Bengali style, which is called Pushpanna and it is much sweeter and mixed with dried fruits. Both are very delicious, but I’m more inclined to vegetable biryani which is a bit more on the savory side. My Biryani (kinda like the Indian version of Chinese fried rice) version has lots of vegetables and i usually use leftover rice, and stir fry it in ghee or coconut oil. You can also cook fresh rice and just let it chill. This biryani dish is a great companion with any Indian curries, dal, and yogurt raitas. With so many layers of flavors and textures, this veggielicious dish is perfect for any special occasion.
Today was a gorgeous morning. I had an early morning stroll through my garden-in-progress, and checked on my tomato plants for any new suckers, which are little stems that grow between the main stem and lower branch. Those naughty suckers take the vital energy from productive branches that will actually give you tomatoes, so you have to get rid of them. As I continued checking through my garden, I noticed my cilantro had grown relatively enormous compared to last week. And I thought, why not make cilantro pesto with all the basil I have (10 basil plants) growing right next to it. I picked a bunch of both from my garden and made a veganlicious pesto to go with zucchini noodles. One word for this garden concoction: Delicioso!
Hola everybody, hope you are enjoying your easter weekend! Or Semana Santa as we call it in Mexico. Today this garlic free pesto goes out to a dear friend that has allergies with all kinds of nuts (except macadamia), veggies, garlic and onions, wheat, corn and other allergens related to his disorder: IBS (Irritable Bowel Syndrome). I’ve thought about the importance of creating menus for people that have allergies. I want to show that with proper use of spices, vegetables, and cooking methods, you can still enjoy a delicious and creative meal and I am more than happy to showcase that in my recipe index. So here you go with this delicioso vegan and gluten free pesto to enjoy for any occasion, please share with any family or friends that would appreciate it! Salud!
I cooked up this experiment yesterday for lunch and it was veganlicious!!! You can’t really ever go wrong with coconut and asian sauces. I posted it on Facebook yesterday after I made lunch for my boyfriend and I was extremely pleased to see all my sweet friends and family looking forward to this recipe so here it is. This is definitely one of the most unplanned and creative posts I’ve done, so I hope it’s clear and easy to understand. Please comment if you have any questions, I’ll be happy to answer promptly.
Purple Carrot, Havarti & Mushroom Soup
Weeelcome February! We have made it through the first month of the new 2015 year. It’s crazy to think how these numbers will continue to increase. What ever happened to the 90′s? I remember when I was a kid, I asked an older dear friend, Ramai, what year came after 1999? He laughed and laughed…till this day we still joke about it…eventually I found out that the 2000’s were going to predominate. So we are in February 2015 and this is an exciting month for me, for when the days of winter seem endless, bright and warm sunny days bring back the air of summer. As it makes a bridge towards planting March lets not also forget the joys of February is to remind others how much we love and care about them. So with this warm and creamy soup I enthusiastically welcome this month of sharing, hope, and love.