These classic chicken salad sandwiches may be made in a variety of ways. You may make them using either home-cooked chicken or store-bought rotisserie chicken, depending on your degree of preparation. After then, it’s entirely up to you to be creative. Make them your own, wonderful, and delicious again! Ingredients: I used two cups of […]
Easy to make, quick Indian Mushroom Curry, with succulent mushrooms drenched in spicy Indian gravy. From Ayurvedic Point of View: Mushrooms have an earthy flavor like a dark, rich, loamy soil. That earthiness is a symbol of the Potential of the mushrooms to hold you grounded and calm your nervous system. They are called ‘Tamasic’ […]
Instant Pot Quinoa Taco Bowls is a simple yet tasty One Pot meal. This is an Instant Pot Dump and Start recipe, so it’s really simple to make. Healthy doesn’t have to be boring. Anything taco flavored isn’t dull in my book! I like quinoa, but without great flavors to add to it, I wouldn’t […]
This wonderfully delicious and fulfilling Chickpea Tikka Masala is made with only five Ingredients and is so incredibly simple to make. Totally vegan and gluten-free! This Chickpea Tikka Masala is no exception and will not disappoint you. It’s warm, creamy, perfectly seasoned with incredible flavors, addictive, unbelievably simple, protein-rich, and seriously so good. Preparation may […]
If you serve these garlic and buttery green beans to a green bean hater, they’re going to convert! These green beans are filled with flavor, vegan, which ensures that they are also dairy-free, gluten-free, low-carbon, keto, and Whole30 complaints! Now, these can be cooked over the stovetop, but because I’ve discovered the Pressure Cooker process, […]
This vegan and gluten-free Instant Pot Chickpea is a tasty main meal full of Moroccan spices and flavors. Serve with rice, couscous, or other crusty bread. This tasty Instant Pot chickpea stew (chickpeas are the same as garbanzo beans) normally took about 35-40 minutes, but wanted to try it in the Instant Pot and it […]
While I typically call for from-scratch chickpeas, I’m fine with using canned ones in this recipe. Once they are roasted and tossed in blackened seasoning, they make a great snack or addition to leafy salads such as this one. Ingredients creamy herb dressing ¾ cup silken tofu 2 tablespoons minced shallots 1 tablespoon minced fresh […]
I first learned about fonio, one of Africa’s oldest grains, when Senegalese chef Pierre Thiam started touting its benefits a few years ago. According to Chef Thiam, some varieties of fonio are drought-resistant and can play an important role in addressing hunger in sub-Saharan Africa (similar to millet). In this recipe, I form the fonio—along […]
This is a delicious and substantial salad that fuses ingredients from different parts of the African Diaspora. Millet, a staple food crop for a number of countries in sub-Saharan Africa, provides a mild, slightly nutty base on which to build a flavorful dish. Plantains, commonly eaten throughout Africa as well as in the Caribbean, Central […]
When conceiving this dish, I thought about how pretty a monochromatic green salad would be on a white plate. Well, this salad tastes as good as it looks. It’s the type of light-but-filling dish that I often have for lunch to tide me over until dinner. I also serve it alongside richer dishes to balance […]
I have a complicated relationship with tofu. On one hand, I have been critical of the “delete meat and add bland tofu” ethos prevalent in plant-based cooking throughout the 1980s and ’90s, and I pushed people to think about using it sparingly as cooks do in East and Southwest Asia. On the other hand, I […]
The method of cooking fish in banana leaves inspired this recipe. Banana leaves play the dual role of imparting a floral, sweet, and grassy flavor to the fish as well as keeping it moist. In this recipe, I am more interested in highlighting the slightly bitter-earthy taste and the chewy texture of the collard leaves […]
