It’s a very famous lunch/breakfast recipe from Karnataka (South India). In Kannada, Bisi means hot, Bele means lentil, and Bath means rice. It’s a healthy and balanced One Pot meal made of rice, lentils, and mixed vegetables. It tastes great when eaten with Kara Bhoondi, potato chips, or Papad. The trick to making Bisibelebath is […]

These cowboy beans are conveniently produced in One Pot, taste great and reach the spot on every table for quick family dinner or potluck ideas. No one’s really going to think its vegan and so absolutely delicious. This basic recipe falls together in 15 minutes, making them a big winner. Even children will call for […]

Here’s a quick and easy lentil soup full of vegetables and flavor. Cooking in Instant Pot makes food preparation too simple and fast in general. I have found that whether you Pressure Cook lentils or beans, you get the additional advantage of having lentils significantly decreased compared with regular stove-top cooking. This can be a […]

This Instant Vegan Chili Pot is the best Vegan Chili recipe you’ll ever have! It’s so quick to make, it just needs a few basic Ingredients, and it’s ready in no time at all. Guaranteed to please vegetarians and vegans! From Ayurvedic point of View: For vegetarians, beans , dals, and lentils are an essential […]

Steel Cut Oats This is another very quick recipe that just requires a couple of minutes to put together. The best thing is that this recipe can be modified to match your preferences. Don’t like apples, consider strawberries instead. From Ayurvedic Point of View: Oats inherently tastes sweet in their grain form. These qualities and […]

This recipe is inspired by the rice and peas (or rice and beans) dish that’s found throughout the Caribbean but is most closely associated with Jamaica. Depending on whom you ask, the “peas” are pigeon peas or kidney beans—I use the latter in this recipe, and farro instead of the traditional long-grain white rice. Farro, […]

Here’s the thing: these scallion biscuits are a standout on their own. But I wanted to pair them with umami-rich mushroom gravy so they could be eaten as a meal. This is the type of breakfast that my dad likes to have on vacation or on one of his “cheat days.” I agree with Pops. […]

When spring onions are available in late spring and summer, I char them on my grill as often as possible. Most of the time, I don’t have a vision for how they will be used in the meal, but that always seems to work itself out. I usually toss them with peanut oil first, but […]

Writing this book forced me out of my comfort zone in many regards. Before testing this recipe, I had never attempted to cook with the tough leek tops. I always composted them and stuck with the tender base. In the spirit of zero-waste cooking, I experimented with different ways of cooking leek tops before settling […]

he easiest way to get juice from ginger is feeding it into an electric juicer, but here is another way if you don’t have a juicer: First, grate ginger knobs on a box grater (the coarse side with the big holes works well). You can also pulverize the ginger in a food processor to yield […]

This tasty and rich soup is fairly easy to make, though the puffed black ginger rice takes some time (worth it!). The star is undoubtedly the sweet potatoes—a staple of African American cooking. The leeks play a supporting role, deepening the flavor of the soup. A smattering of cashew cream adds a velvety texture to […]

This salad mashes up two memorable dishes from different periods of my life. I enjoyed the first one back during my college years, when my friend Gigi and I visited a restaurant in Milan that specialized in southern Italian cuisine. We must have spent two hours in that place stuffing our faces. When the waiter […]