“Chutney” was the middle name of the cat my family had when I was growing up. (His first name was Mango.) I can’t take credit for naming him, but I can tell you that my love for Indian chutneys started early. My favorites are the mint and tamarind chutneys – I ALWAYS load up on these whenever I eat at an Indian restaurant. I love how the coolness and freshness of the mint compliments the spicy richness of most Indian dishes. Unfortunately, I’ve never been able to justify buying a jar because every single one I’ve seen has artificial coloring in it – kinda gross. Luckily, homemade mint chutney is super easy and very customizable! I really like the ratio of cilantro to mint I’ve specified in the recipe, but if you like it more or less minty (or more or less limey), feel free to play around with it!
Do you have specific foods that always stick out to you on a restaurant menu? The ones that immediately catch your eye and say “pick me, pick me!”? For me, it’s fritters, cakes, patties…anything that comes in the form of a nice, elegant, flavor-packed crispy round of goodness. I can’t say no! Sadly, since most restaurants use flour to bind those lovely little rounds, I often have to. And even the ones marked gluten-free often contain rice or rice flour, which is a no-no for me. Luckily, flour really isn’t necessary. My secret for making flourless cakes and patties that still hold together perfectly? Millet!
Have you tried hemp seeds yet? They are a staple in my kitchen! Touted for their health benefits (just 3 tablespoons of these guys will give you a walloping 10 grams of protein and they also happen to contain nearly the perfect ratio of Omega 3 to Omega 6), these little seeds are great in salads, soups, and sauces. They are also a wonderful vegan creamifier. (Yes, I think I made that word up because it’s not in the dictionary.) In case it’s not apparent, let me define it for you:
Creamifier, n. A substance that can be used to make something creamy. Example Sentence: Some non-vegan creamifiers are milk, yogurt, and sour cream, while some vegan creamifiers are hemp seeds, tofu, tahini, and nuts.
Now that we’ve all learned a new (fake) word, let me tell you about this dressing. [Read more…]
One of the many juice chains in the NYC area has this Korean Yam pudding that I really like. It’s smooth, creamy, sweet but not too sweet, has a subtle hint of ginger – I’m a fan. I’m not really a fan of the price tag though, since one small pudding cup will run you close to 7 bucks once tax is added. The solution? Make my own!
Creating something similar proved pretty easy. I got it right on the first try, and tested it again just to make sure. While the juice chain uses agave to add sweetness, I chose to use raw honey in my version. (To make this vegan, just sub agave or maple syrup.) I also just used a regular Garnet yam instead of a Korean yam. And I’m not sure how the juice place makes their pudding, but I chose to simmer my yams rather than bake them so that their sweetness isn’t overpowering.
What I love about this pudding (aside from the taste and texture) is its versatility. My recipe is fairly light on the ginger – it’s more of a subtle hint than a main component. But if you’re feeling gingery, feel free to take it up a notch. You could also add cinnamon and nutmeg for a pumpkin-pie style pudding, increase the sweetener for something a bit more decadent, or top these with cashew or coconut cream for a real treat.
This salad is ridiculous. No, seriously, I don’t even mean ridiculously delicious (though it’s that too.) I mean ridiculous in that I can’t even categorize it accurately. I wanna say it’s Asian-inspired, because it’s got toasted sesame oil, grated daikon, and cucumber. But there’s also quinoa, harissa, and lemon juice – middle eastern?? Then we add toasted sunflower seeds and avocado – California? New American? Aaahhh. I don’t know WHAT this salad is but I can promise you that it’s great. Like really great. It’s one of those salads that manages to hit the perfect balance of textures and flavors – creamy, spicy, crunchy – it’s all there. It also happens to be packed with superfoods. And, it hits all three of the macronutrients we need to function properly- protein, carbs, and fat – in one dish, which is always a plus. (This also means if you become completely obsessed with this salad and start eating it for breakfast, lunch, and dinner, you’ll probably be okay for at least a couple days…not that I know this from experience or anything :p)
There is nothing quite as appealing as making pancakes on a Saturday morning, except of course, eating them. I actually wasn’t a huge pancake fan before going gluten-free, but now I crave them almost every weekend. One thing I absolutely love about pancakes is their versatility. And I’m not just talking about flavor combos and mix-ins. I’m talking about what I like to call pancake styles. Whether you like your pancakes dense and hearty, light and fluffy, or moist and cakey, I have a pancake recipe for you. And eventually, they’ll all be on this blog. But for now, I hope you’re in the mood for light and fluffy, because these babies are just begging to be whipped up and munched on.