Food and Recipes

WOOT WOOT WOOT! It’s launch day, people! Vegan Serendib: A Small Sri Lankan Cookbook (the e-book) is go for launch!   Thank you to everyone who gave me feedback on recipes, and esp. to vegan readers who helped with substitutions, etc.  Print version is coming soon. $5 if you order from me directly $5.99 on Amazon

WOOT WOOT WOOT! It’s launch day, people! Vegan Serendib: A Small Sri Lankan Cookbook (the e-book) is go for launch!   Thank you to everyone who gave me feedback on recipes, and esp. to vegan readers who helped with substitutions, etc. Special shout-out to Jesse Lex who gave much feedback at various points, and Aaron Lav

I can’t take credit for this recipe — I pretty much followed the instructions on the Anovo website for egg bites, using leeks instead of scallions, because I happened to have them on hand. But I’ll say that it was yum. Very delicate, roasting the peppers — honestly, I think I’d be fine with using

(5 minutes, serves 2-4) Some people like their lassi very sweet; some like it hardly sweetened at all. It seems like that decision is best left up to the individual cook. I don’t use any honey when I make mine 3-4 ice cubes 1 cup yogurt (or silken tofu yogurt) 1/2 c. passionfruit puree 1

Rich passionfruit flavor and a hint of rose scent. This delicate cake is lovely with a very light tea. Passionfruit puree can be ordered online, or is often found in Mexican grocers, sometimes frozen. If you have are lucky enough to have actual passionfruit on hand, you can, of course, pulp and puree them yourself;

I keep messing with this recipe.  This version has the real shortbread crispiness that I love. 🙂   Mango-Ginger Shortbread (makes about 40 cookies) The way the butter lingers on your tongue, the hint of salt with the sweet fruitiness of the dried mango and the slight sharpness of the crystallized ginger? Heaven. Bake a few

Experimenting with yesterday’s Sri Lankan spiced swordfish. Made a quick drizzle (1 T yogurt, 1 T lime juice, 1 t. honey), cooked some healthy Sri Lankan red rice (similar to brown rice, with a lovely nutty flavor), and stirred in some salted, roasted cashews, dried cranberries (sultanas would be more traditional, but I love the

Three quick things: a) I was invited to join Curious Fictions — it’s a site where authors share short stories, and you can subscribe to the authors you like, getting stories fed to you. A little like what I do on Patreon, but this would just be for fiction. I’m planning to put out 1-3 stories

This spice preparation is one we’d traditionally use for deep-frying. In a hot country, a quick deep-fry is perhaps preferable to having a hot oven on! But I rarely deep-fry anything, so I wanted to see how it would do baked. Delicious!   You could certainly flake it into a salad, maybe accompanied by grilled

Launch day! The Marshmallows of Serendib (and yes, the name was a deliberate echo of Arthur C. Clarke’s wonderful Fountains of Paradise) is now available for purchase. $3 for a baker’s dozen of Sri Lanka-inspired marshmallow recipes, plus a vegetarian variation (suitable more for making fluff than cut marshmallows), and a little story co-authored with