Easy Homemade Granola | Vegan Option

Granola is one of those things that you can eat just about anytime – I keep a jar on hand and go between eating it plain and on top of my breakfast oatmeal. In its crunchy cluster form, it’s also one of my favorite travel snacks. There’s a reason it became so popular as a “hippie health food” – hate it or love it, you … Continue reading Easy Homemade Granola | Vegan Option

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Buckwheat Crepes | A French Classic Made Easy

Buckwheat crepes always seemed too difficult to make at home – I imagined that there was some secret method that brought out the best of that toasted nutty buckwheat flavor. I tried to make them a few times, but they never tasted quite like the ones I’ve had at small French cafes in New York or even at Suzette, the well-known creperie in Bombay (and … Continue reading Buckwheat Crepes | A French Classic Made Easy

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Zucchini Spaghetti with Red Pepper Pesto | Vegan

Zucchini has my nomination for vegetable of the season – if you’ve been following my recent recipes, you’ll see that I’ve used it in everything from taco lettuce wraps to double chocolate zucchini oat muffins. And because it’s so easy to cook with and has the lightest flavor, it really does work in anything. For this healthy dinner of zucchini spaghetti with red pepper pesto, … Continue reading Zucchini Spaghetti with Red Pepper Pesto | Vegan

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Healthy Zucchini Chocolate Oat Muffins | Gluten Free

Zucchini’s mild flavor makes it a prime candidate for including it (or for some, hiding it) in cakes, muffins and sweet breads. It takes on the other flavors that it’s paired with beautifully and in turn shares its juicy qualities to make a rich, moist and soft texture. These healthy zucchini chocolate oat muffins wrap up good-for-you ingredients like oat flour, yogurt, cocoa and zucchini into a … Continue reading Healthy Zucchini Chocolate Oat Muffins | Gluten Free

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Tofu Veggie Lettuce Wraps | Vegan

The third and final post in my summer series is a recipe for these delicious, crunchy tofu veggie lettuce wraps. I was inspired by the classic lettuce wraps at P.F. Changs, an Asian-themed restaurant that is found across the U.S. and now also in other parts of the world. I used tofu and green beans (which are in season) and complemented them with a ginger-garlic sauce … Continue reading Tofu Veggie Lettuce Wraps | Vegan

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Oat Apple Chia Muffins | A Healthy Eggless Breakfast

Back when I lived in New York, I frequented the local Le Pain Quotidien when I wanted a sweet snack and a coffee. One of my favorite Friday morning treats was their chia muffin; their baked goods are delicious and definitely healthier than most other bakeries’ around the block. I was reminiscing that chia muffin when I wanted something lightly sweetened yet healthy to go with … Continue reading Oat Apple Chia Muffins | A Healthy Eggless Breakfast

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Rainbow Vegan Taco Lettuce Wraps | Summer Lunch

Summer eating is a totally different ballgame in India: keeping hydrated, staying light but still ensuring that you are well-nourished is a careful balance to strike. I’ve been responding to the heat by focusing on eating fresh, in season vegetables as you may have read in my previous post featuring a recipe for whole wheat spaghetti with pesto and green beans. These rainbow vegan taco lettuce … Continue reading Rainbow Vegan Taco Lettuce Wraps | Summer Lunch

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Spaghetti with Pesto and Green Beans | A Classic Ligurian Pasta

I’m biased towards winter vegetables like cauliflower and broccoli, so when the hot Indian summer comes around it can be a struggle for me. Most of the seasonal vegetables available (especially in Calcutta) are ones I have never heard of, let alone know how to cook. The Eastern region of India has its own set of leaves and vegetables, most of which are foreign to me. … Continue reading Spaghetti with Pesto and Green Beans | A Classic Ligurian Pasta

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Chocolate Orange Almond Olive Oil Cake | Gluten and Dairy Free

The moment I received a carton full of fresh, juicy oranges straight from the orchards of Nagpur, I knew exactly what I was going to use the first few fruits for – this chocolate orange almond olive oil cake (phew!). Orange and chocolate together make a classic combination, but that flavor is even more nuanced when paired with almonds and olive oil in this moist, delicious … Continue reading Chocolate Orange Almond Olive Oil Cake | Gluten and Dairy Free

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Spinach and Yogurt Salad with Crispy Onions | Summer Tapas

Inspired by a Mediterranean warm spinach salad I’ve eaten at several restaurants, I created this summer-version of it with cold, but cooked, spinach and cooling yogurt. Thankfully, spinach is one of the few “mainstream” and “international” green vegetables that you get almost all year round. The weeks I spend in Calcutta, I struggle with ideas to incorporate other green vegetables that I’ve ever heard of … Continue reading Spinach and Yogurt Salad with Crispy Onions | Summer Tapas

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