tag:blogger.com,1999:blog-19680156802753514902024-03-04T20:45:53.885-08:00almostvegSwati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.comBlogger262125tag:blogger.com,1999:blog-1968015680275351490.post-63153687393286190622019-09-08T08:15:00.002-07:002019-09-08T08:15:57.080-07:00Roasted broccoli and Mung bean sprouts saladRoasted broccoli, a very everyday side in every household combined with a handful of steamed mung bean sprouts is no longer an everyday dish. Dressed Chinese style it is a delicate salad with nuanced flavors on white pepper, and sesame oil and the right balance of acidity from the rice vinegar. A little mint and cilantro adds a fresh touch without being herbaceous and the fresno chilis add a niceSwati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-70150476549715713152019-01-10T09:01:00.000-08:002019-01-10T09:01:12.991-08:00Mexican black bean and rice saladThis is no ordinary Mexican rice and bean salad. Needs a bit more effort than opening a can of beans and a bag of frozen corn but well worth going that extra bit. Your family will want to put this in their regular repertoire. I had made it to take for a friends marathon celebration and it was well appreciated.
Mexican black bean and rice salad
2 cups brown rice ( 6 cups cooked) and cooled
2Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-23166508669561318692018-11-05T07:41:00.002-08:002018-11-05T07:41:14.866-08:00Moroccan Roasted Cauliflower and Chickpeas As you will see if you follow my blog, cauliflower is one of our favorite vegetables. This time the cauliflower gets a Moroccan makeover. Dried mint and sumac are very popular in Moroccan cuisine. And the addition of chickpeas makes it good enough to be a main course. You could serve it with Pita pockets and a Greek yogurt and garlic sauce. And addition of a side salad of raw red onions and Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-75552104282963641442018-10-28T17:24:00.001-07:002018-10-28T17:24:31.661-07:00Roasted Cauliflower with Kung Pao sauceChinese food takes priority in this household thanks to the amazing variety of flavors. Recently we had bought Kung Pao cauliflower from Trader Joes and it made for a decent meal. However, this one was batter fried boiled cauliflower in a predominantly sweet kung pao sauce. As always, I am looking for ways to make food healthy but tasty. This recipe does not taste like Trader Joes, but it is Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-47296148257524242252018-10-25T05:40:00.000-07:002018-10-28T15:33:17.678-07:00Stir fried pumpkin and spinach subzi This tasty side dish was born out of necessity since I had only these two vegetables in my refrigerator - some calabaza pumpkin and a bag of baby spinach. Calabaza pumpkin gets soft when you cook it unlike butternut squash and is super sweet. It makes a great stuffing for a pita with a little crumble of feta or a filling for quesadilla with shredded jack cheese.
Stir fried pumpkin and Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-35525888662137064342018-06-04T07:34:00.000-07:002018-06-04T07:36:53.407-07:00Paneer, cauliflower and peas pilaf with sprouted green mung beans raitaPilaf and raita are considered food for the soul in our family. Fragrant basmati rice is perfect for pilaf's. A Sunday lunch of pilaf with this delicious combination of crispy paneer, caramelized cauliflower and sweet peas and a protein rich raita of sprouted mung beans and yogurt, makes me very popular with my daughter. Basmati rice is cooked, and cooled before it is tossed with the rest of the Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-18659281446070432022017-06-01T07:23:00.000-07:002017-06-01T07:23:58.542-07:00Fresh fava bean salad with tomato and mozzarella ballsAnother spring vegetable that has a short season is fava beans. It is a three step process before they are edible but worth it. Paired with cherry tomatoes and bocconcini (mozzarella balls) they make for a great spring salad. The beans have a buttery texture, slight bitterness and lovely, nutty flavor. The tomatoes are slightly tart and sweet and the mozzarella balls just melt in your Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-79542098500698250082017-05-15T05:04:00.002-07:002017-05-15T05:05:08.101-07:00Potato and lentil salad with basil vinaigretteI had seen a post of David Leibovitz where he is in love with basil vinaigrette as much he is in love with pesto. We used to eat a lot of basil pesto but then got bored of it, and I started making pesto with baby arugula and baby watercress, but this vinaigrette looked interesting and I decided to give it a try. The vinaigrette has all the elements of a traditional french potato salad Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-28400957198656552762017-05-11T11:55:00.001-07:002017-05-17T03:59:34.810-07:00Pearl barley salad with watercress,radish, asparagus, sugar snap peas and fetaFresh and vibrant - this is the perfect spring salad. Tender watercress, combined with steamed asparagus and sweet sugar snap peas, sweet and crunchy radish, burst of spicy tart capers and salty feta all tossed with chewy pearl barley. The baby watercress is extremely tender and does not take to heavy dressings. Hence I dressed it with a very simple vinaigrette with a tinge of garlic for punch.
Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-5116250743420868362017-05-06T11:24:00.003-07:002017-05-06T11:24:52.648-07:00Okra with spicy black bean sauceOkra or lady finger (in English speaking countries) is not a traditional Chinese vegetable and not to be confused with Chinese okra. We like okra in almost any form and we love Chinese food - hence this recipe. Most of the cooking for this dish is done in the oven and all you need is the black bean chili sauce which is available in Chinese grocery stores. Cooking the okra in the oven helps with Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-25220821774988596182017-05-02T05:54:00.001-07:002017-05-12T17:15:04.181-07:00Sardine tartine with scallion and garlic Tartine - sounds fancy! It is essentially a French open faced sandwich. I like the idea of tartines since you can restrict the amount of carbs and yet enjoy a hearty slice of bread. Sourdough,nut bread or any other hearty bread makes the best tartines since they are dense and the filling does not leak through.
In this version a simple can of sardines is transformed into something totally Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-92115433308009666242016-11-14T09:59:00.002-08:002016-11-14T09:59:31.859-08:00Lentil salad with haricot vert and peppersThis is another great colorful vegetarian main course salad with lentils as the base. The haricot vert is simply sauteed with garlic and the peppers are roasted and marinated in a delicious marinade of fresh garlic, vinegar, olive oil and oregano. The combination of earthy lentils with the slightly al-dente haricot vert, soft peppers and tangy goat cheese makes for a great salad!
Lentil salad Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-74373325445110941822016-11-07T12:42:00.004-08:002016-11-07T12:42:43.771-08:00Chettinad style egg curryThis Chettinad style egg curry is a riff on Chettinad chicken curry. I really like the spices used in the chicken curry and decided to replicate it for my vegetarian family. Fennel and coconut milk as well as a high level of spice makes this dish delicious. The Chettinad dishes are spicy and flavorful. If hot and spicy food is not your thing, you can add a little sugar to the dish or increase theSwati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-51964417988528352262016-11-04T05:41:00.001-07:002016-11-04T05:42:38.761-07:00Butternut Squash and bell pepper soupThe beauty of this soup is in its simplicity. I first tasted it at my mother-in-laws in India, earlier this year. Very skeptically nevertheless, since I like my soups to have some texture and this is a velvety smooth soup. Contrary to my expectations, this soup was extremely flavorful and very satisfying. The addition of green bell pepper adds a subtle spice which is a good counterpoint forSwati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-48079351306414554352016-10-12T17:16:00.002-07:002016-10-12T17:17:48.243-07:00Sauteed radish greens with shrimpSummer has ended and the bounty of the green market is coming to an end as well. Last week I picked up a bunch of beautiful pink radish with fresh greens attached to them. The result is this visually stunning dish eaten very often in a Bengali household as a first course. Growing up I ate sauteed radish greens with shrimp but I added the beautiful pink radish for visual appeal as well as texture Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-4314816775765120892016-09-17T13:28:00.003-07:002016-09-17T13:28:49.264-07:00Israeli couscous with squash blossomsIsraeli couscous makes a delicious side or an appetizer. Combined with squash blossoms, roasted garlic, Parmesan cheese and parsley, the creamy dish resembles a risotto, but ready in a lot less time. Squash blossoms are also sometimes called zucchini flowers, but they can come from any summer or even winter squash. They are the edible flowers of the squash plant and usually come in yellow and Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-15047301225680730172016-09-11T14:32:00.003-07:002016-09-11T14:32:41.364-07:00Lentil and potato salad with caramelized garlic and Parmesan dressingCaramelized garlic is the star of this salad. I borrowed the recipe for the garlic from Yotam Ottolenghi's garlic tart. Soft and sweet nuggets of deliciousness are spread throughout the salad - just enough to add the element of surprise but not in every bite. Lentils and crispy potatoes provide bulk and baby arugula is the perfect green with a mild bite. The Dijon Parmesan dressing ties it all Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-80792110537892844782016-08-17T18:48:00.002-07:002016-08-18T04:38:39.712-07:00Linguine with garlic infused breadcrumbsIf you are in the mood for a carb fest, this is the perfect dish. It's a great way to use up left over artisanal bread and pretty much make a delicious meal out of nothing. The bread is toasted in olive oil (do not skimp on the oil), and infused with garlic, fennel, and red chili. The fennel is subtle and gives this dish the grown up touch. I have adapted this recipe from David Tanis' book One Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-84405804902103752242016-08-06T11:39:00.002-07:002016-08-06T11:39:43.773-07:00Mung Bean Sprouts Salad with Roasted Sweet PotatoesMung bean sprouts are very healthy and very quick to make in warm weather as they sprout very easily. I sprout a cup of dried beans every other week and use it in different recipes. My favorites being salads, raita and crepes.This salad combines roasted sweet potatoes or jewel yams with some smoky cumin, a hint of spice from the dried chili flakes, crisp fried ginger, a dash of citrus and some Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-53715081034835377962016-08-04T07:26:00.003-07:002016-08-04T07:27:31.867-07:00Tofu with black bean garlic sauceThe star of this recipe is the black bean garlic sauce created by chef Ming Tsai of the famous Blue Ginger restaurant. This sauce is really easy and very flavorful. This recipe makes more than you need, but it can be refrigerated for two weeks and you can use it with other proteins or to flavor noodles as well. If you don't have time to make this sauce, and use the Lee Kum Kee black bean garlic Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-29596010858784450862016-07-29T07:01:00.002-07:002016-07-29T07:01:58.649-07:00Kung Pao Okra (bhindi)Crispy okra is good in pretty much any form. In this vegetarian version of the traditional kung pao chicken, the okra is baked to crispness and then tossed with the sweet, salty and spicy kung pao sauce. You could also deep dry the okra tossed with some rice flour for additional crispness. I prefer to go the low fat version for most things. Hence I baked mine - frying would be much quicker thoughSwati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-37929353902241029572016-03-02T05:32:00.001-08:002016-03-02T05:32:28.637-08:00Monkfish stew with kohlrabi and peas (olkopi diye macher rosha)Monkfish is often referred to as the poor man's lobster. It is a wonderfully meaty fish and much less work than a lobster. The fish butcher sells it all cleaned up. This is a mildly spiced stew that my mother would make growing up with shrimp. Monkfish is not available in India - it is found in the Atlantic ocean. Here I have adapted my mom's dish to work with monkfish. I first tasted monkfish inSwati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-47218143711620990432016-02-29T09:14:00.003-08:002016-02-29T09:14:32.507-08:00Lentil and arugula salad with roasted red pepper and artichokesFrench green lentils are the perfect lentil for salads due to its wonderful quality of holding its shape. I combine them with meaty roasted artichoke hearts, sweet roasted red peppers, peppery arugula and tangy goat cheese for the perfect main course salad.
Lentil and arugula salad with roasted red pepper and artichokes
1/2 cup French green lentils
1 large red bell pepper
2 cups packed babySwati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-41229312269525916342015-09-30T14:30:00.000-07:002015-09-30T14:31:28.689-07:00Stir fried shrimp with pepper and celery in a hoisin sauceShrimps are my favorite seafood and when I have a last minute guest to entertain, this is my go to non-vegetarian protein. They are easy to defrost and cook very quickly too. In this traditional Chinese recipe, I have combined them with fragrant and ever so slightly spicy green peppers and some celery for crunch. The sauce is a mixture of soy sauce with a heavy hand of hoisin sauce. The shrimps Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0tag:blogger.com,1999:blog-1968015680275351490.post-82212289925762356052015-09-13T08:29:00.002-07:002015-09-13T08:29:26.846-07:00Mushroom,sugar snap peas and edamame salad in an Asian dressingDelicious and fresh are the two words I would use to describe this salad. Summer is coming to an end, but this salad pairs well with any Asian meal which needs a fresh component. I served it last night with egg fried rice, black bean tofu and shrimps in hoisin sauce. The main ingredient in the salad is mushroom and you need the freshest button mushrooms you can find since they are not going Swati Sahahttp://www.blogger.com/profile/07762068640088375385noreply@blogger.com0