Broccoli Cheddar Frittata | Super Simple

This broccoli cheddar frittata makes planning for brunch or a weeknight dinner easier than ever. Whip it up, put it in the oven and go do something else. In 20-30 minutes, you have a healthy, delicious, protein and veggie-packed meal. I’m a big fan of this crustless quiche dish because you’ve already covered your green veggies for the meal in this dish – you don’t … Continue reading Broccoli Cheddar Frittata | Super Simple

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Quick and Easy Shakshuka | 5 Ingredients

Shakshuka is a staple for me – breakfast, lunch, dinner. If I haven’t already eaten eggs that day, I tend to make it for dinner as it’s quite possibly the simplest dish to make. This quick and easy shakshuka with a tomato base is the simplest version of the Middle Eastern/Israeli dish you will come across. In an effort to be minimalist, I made this with … Continue reading Quick and Easy Shakshuka | 5 Ingredients

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Ginger Garlic Tofu Veggie Bowls | Vegan

These ginger garlic tofu veggie bowls have become my go-to meal when I want something yummy-but-healthy-but-no-cheese-or-bread. As a vegetarian, it’s easy to fall into the take-out rut especially if you’re not cooking or meal-prepping often. And even when we’re picking up food or ordering in, it takes my husband and me at least 20 minutes to find something we both agree on that’s even somewhat … Continue reading Ginger Garlic Tofu Veggie Bowls | Vegan

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Spicy Garlic Roasted Green Beans and Tofu

You know those delicious green beans you get at pretty much every Chinese restaurant? They’re usually doused in oil or actually fried (not stir-fried like they claim). They happen to be one of my favorite dishes just because you can’t go wrong with crushed red pepper and garlic together. I tried recreating a healthy version at home several times – the beans were either over-cooked … Continue reading Spicy Garlic Roasted Green Beans and Tofu

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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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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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