Inspired by Molly Steven’s recipe in Food and Wine magazine. Having made many dishes from this part of the world, Tagines being the most recognized, I know that the…
With a lighter flavor than dark bean and broth chilis, this chunky and flavorful chili offers a nutritious combo of down-home vegetables and a mix of savory herbs and…
A fresh, clean, and delicious taste. With the silken tofu, this can be the main dish, accompanied by mixed green and veg salad, and crusty whole grain bread. Preheat…
Serves 4 This stew is made with Urad dal and is rich in healthy fats and protein, making it a great meat substitute. Other names include split black lentils…
Considered Indian comfort food, Makhani dal, made from whole Urad dal (aka black gram dal, or mungo bean–not the same as the green mung bean), is a super-star in…
This Thai Vegetable Curry combines colorful vegetables, chickpeas, coconut milk, and optional peanut butter for a delicious and nutritious meal. Servings: 6 1. Heat a large pot over medium…
A light, clean, and nourishing soup. Using Asian the vegetables creates best flavor. Adapted from Follow Your Heart Soup Cookbook, Miso Soup. Makes 3.5 quarts Garnish: Sliced green onions…
Using sauté feature of Instant Pot, heat the pot and add onion, dry sauté, stirring occasionally as the onion lightly browns, adding a few tablespoons of stock to prevent…
Serves 4 Add onion to a heated large saucepan. Dry saute over medium heat, 5 minutes, stirring once or twice, adding a bit of broth if necessary to keep…
Servings 6 • Set a large soup pot over medium-high heat and when hot add the onion. Stir from time to time, adding a few tablespoons of broth to…