I don’t know about you but I just love Indian food – there’s a particular hole-in-the-wall that I frequent more often than I care to admit and their stews are so comforting it’s like being at home. So this week, after the massive Snowpocalypse that shut down all of New York City – including my beloved hole-in-the-wall – I was craving that warm, cozy feeling I get from my favorite Indian place. So after playing around with this recipe from the The Kitchn for a while, I came away with this incredible recipe for a vegan curry soup that’s chock full of your favorite vegetables and packed with flavor and nutrients. It has just the right kick of spices that are balanced out with a hint of creaminess from the coconut milk – all for 200 calories a bowl. I’ll have seconds and thirds, please!
I have a more-than-mild obsession with these mushrooms. Meaning I’ve been obsessively eating them out since I first discovered them at a little Italian deli by my old apartment. As a lover of all things salty, tangy and garlicky – these marinated mushrooms hit all the right notes and I was an addict with a fix 200 feet from my front door. Then in late 2014 I moved to a new neighborhood and ever since then I’ve been craving these lovely marinated mushrooms day and night!
So like any good food blogger would, I set out to replicate them myself. I was skeptical about being able to reproduce the incredible tanginess but after some engineering of the recipe they are spot on.
Happy new year folks! Here we are, in the first week of 2016. The feeling in the air of excitement, possibility and …. hunger is palpable. Traditionally, the first Monday of the new year (that would be tomorrow) is the most popular day to start a diet to lose those 5 pesky pounds or to finally join the gym. But eating healthy should not mean being hungry – I like to eat healthy but delicious foods that will not only nourish me nutritionally but keep my soul and mind satisfied.
So, um, ignore the addictive thumbprint cookies (which by the way aren’t so bad) I just posted and enjoy this list of my 10 Healthiest Vegetarian recipes (and vegan!) for the new year! What will you be eating in 2016?
1. Persian Barley Soup (Soup-e Jo or Ash-e Jo)
2. Lentil and Asparagus Salad with Macerated Strawberries
3. Persian Yogurt and Beet Dip (Mast o Laboo)
4. Ab Talebi – Persian-style Canteloupe Smoothie with Rosewater
5. Lemony Kale Hummus
6. Spicy Slow Cooker Black Bean Soup
7. Turmeric Braised Lentils with Spinach
8. Pomegranate Guacamole
9. Persian Lentil Stew (Adasi)
10. Rose-scented Meringues
After being charmed by Cookie Oma on what is in my humble opinion – the best cooking show ever (My Grandmother’s Ravioli) – I have always had a fascination with German cooking… and grandmas! So when I recently had the opportunity to learn how to make these beautiful and addictive German Raspberry Thumbprint Cookies (Husarenkrapfen) with a real German grandmother – in the flesh – I relished the opportunity!
First let me take a step back though… I had the pleasure of trying Elizabeth’s famous thumbprint cookies (Husarenkrapfen) two years ago – and even though they had travelled from Europe to Asia before landing in my stomach in New York, I could tell they were something truly special.