You’ve had broccoli steamed. You’ve had it boiled. You’ve had it boiled to death (very sad). You’ve had it tossed with olive oil and roasted. But have you had broccoli varai, with seasoned onions and coconut and salt and pepper and turmeric? Mmmm…. ***** Sri Lankan Broccoli Varai (30 minutes, serves 4) A good way […]
Have You Had Broccoli Varai? Read More »
Hey, quick question(s). I’ve been doing a vegan recipe / day for several days, and planning to continue for the rest of the month. But there are 140 recipes in the cookbook, and I’m wondering whether people have any preferences for what types of recipes I cover. *** So far, I’ve just been alternating, with
What Type of Recipes Should I Cover? Read More »
It’s been interesting trying to cook a vegan dish every day for a month. We’ve obviously ended up with a lot of vegan food in our fridge, more than we usually have, so it was a good thing that I had a staff meeting here on Tuesday, so I could feed people. I ended up
Meals of Veganuary Read More »
I ate really well yesterday at the Global Asian Studies start of semester potluck. My plate was very full, so please imagine me eating rice and chicken curry and okra-potato fry (pictured), but also spam musubi, green chicken and chili tamales, a fabulous matcha and fruit curd cake, homemade bread with homemade ramp butter…I pretty
We Know How to Eat in this Department Read More »
Midway through the first week of the semester, and I’m already tired! Time for a nice cup of heartening chai, to help me get through ’til Friday… And it turns out, it’s easy to make a vegan version of chai too! ***** Chai I’ve been delighted to see coffee shops across America start serving chai;
A Nice Cup of Heartening Chai Read More »
Whoops, I forgot to post yesterday’s recipe. Please count this for Tuesday — I don’t want to break my daily streak! Last night, I cooked this eggplant curry to take to my Global Asian Studies start of semester potluck; I wanted something luscious and richly satisfying, for vegans, vegetarians, and omnivores. Lovely with rice or
Eggplant Curry / Kattharikai Kari Read More »
Cooking doesn’t have to be complicated. Feel free to adjust the seasonings — this salad is very lightly flavored as a base recipe, since it’s meant as a complement to curries and other richly flavored dishes, but you can certainly add more salt / pepper / sugar / lime juice/vinegar to your taste. I didn’t
