Vegan Butter Tofu

When I say “Vegan” butter tofu, it sounds really funny. But I adopted the name from the Indian recipe butter chicken.  For the original chicken recipe, a lot of ghee or butter is added with heavy cream to make a very rich and tasty dish. However, I wanted to make it a vegan dish since… Continue reading Vegan Butter Tofu

Spicy Chili Pepper and Tofu Curry

I used Anaheim pepper to make this dish.  Anaheim pepper has a mild flavor and heat which is named after the city that made it popular: Anaheim, California. This pepper grows to about 6-10 inches long and lot of time curled.  Even though this is considered a mild pepper, it was quite spicy . Ingredients: 5 large… Continue reading Spicy Chili Pepper and Tofu Curry

Broiled Eggplant with Tofu and Mushrooms

Roasted eggplant goes very well with many vegetables. It’s aroma and taste will enhance those vegetables that does not have their own distinct flavor. One of them is tofu which does not have any flavor and tastes quite bland. So in this recipe I have added tofu to flavorful broiled eggplant and with mushrooms as… Continue reading Broiled Eggplant with Tofu and Mushrooms

Spicy Peerkangai (Ridge Gourd) Curry

Ridge gourd does not have any strong flavor, taste or smell.  When made with a lot of spices, it brings out the flavor that mingles with the spices and make a great side dish which can be consumed with rice or any type of bread such as Naan, Paratha, Chappathi, or Roti. Ingredients: 1 large… Continue reading Spicy Peerkangai (Ridge Gourd) Curry

String Beans and Mushroom Curry

Last thanksgiving I made string bean casserole for a family dinner party.  Since it came out so good, it inspired me to transform it into an Indian style curry.  I omitted those specific ingredients and herbs that were used in the string bean casserole.  Instead I used the curry powder and chili powder to spice… Continue reading String Beans and Mushroom Curry

Spinach & Black Beans pasta with Ground Almonds

This is a new type of pasta I tried today.  I have been trying diary free meals and did not have any diary free cheese in my pantry.  So thought to substitute with ground almonds which gives a nice crunchy taste to this pasta dish.  This is an easy recipe packed with nutrients to have… Continue reading Spinach & Black Beans pasta with Ground Almonds

Sautéed Portabella Caps with Baby Bok-Choy

This is one of the most simplest and easiest recipes I have made.  For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms.  The large caps has more distinct flavor and has a nice chewy texture when roasted.  Even though extra virgin olive oil is mainly used in salads (not for… Continue reading Sautéed Portabella Caps with Baby Bok-Choy

Gourd in Tomato Coconut Sauce

I have posted a gourd recipe earlier – Bottle Gourd in Almond Sauce.  But this earlier recipe was with “bottle gourd”. The one I am using for this recipe is slightly different from bottle gourd.  The flesh of bottle gourd is softer and has bigger seeds.  I came across this vegetable for the first time when… Continue reading Gourd in Tomato Coconut Sauce

Soy Chunks in Cashew Sauce

Lately I have been trying curry dishes with different nut sauces.  Normally I use regular milk or soy milk.  But soy milk does not give the same flavor as much as the regular milk or coconut milk.  For this recipe I thought of making a sauce with cashew nuts.  Since cashew nuts has a soft… Continue reading Soy Chunks in Cashew Sauce