Vegan Almond Pudding
Badam Fearnee

Yield:10 ½ cup servings

3 cups (25 oz.) coconut milk
3 cups plain or vanilla soy milk, divided
1 cup rice flour
1 cup sugar
1 teaspoon almond flavor
1 tablespoon coconut oil or vegan spread
1/3 cup sliced almonds
Sugar an...
Continue reading ...

   Do complete this yummy recipe at least once with tofu, and you will come back to it again and again. Although frying and then stirring is an unconventional method for Punjabi dishes, it tastes quite traditional. Dare you not to eat these morsels straight from the karhai!                                     "Fried-Stirred” Eggplant and Tofu or Paneer* 

Yield: 6 servings                                                                                                                        

1 ...
Continue reading ...

    Is there any sweeter way to remember summer than the taste of a fragrant, luscious white peach? We've had several weeks of them and, frankly, they have been amazing! How to extend the season? My friend, Marta, solved that problem when she brought a bag of dried white peaches (from Trader Joe's) to our spiritual book club meeting. It must have been the combined grace of friends that gave inspiration to the dish on our table that night. From the pantry came some dried, smoked, brick-red New...
Continue reading ...

"Mother" "Mutter", "Ma" all mean love and nurturing in several languages. How many nurturers are taking good care of themselves? Are you buying organic baby food, but not eating organic yourself? How about starting a program to bring good food to the table that helps you, your family and helps the planet. Here is a recipe for Mutter/Methi//Tofu Peas with Fenugreek and Tofu that balances sweet/ bitter and salty tastes while adding some protein and fighting insulin resistance. Think of it as a ...
Continue reading ...

The grandgirls and I have been busy cooking up my mango chutney (p. 45 of M+M). And since I had a hankering for Grandma Susie's red cabbage, I decided to blend the two. Wow! Piquant, spicy and gorgeous--and so easy if you use any Major Grey-type chutney from the jar. But as you know by now, home-made is better by far! Did you also know that the jarred mango "chutney" is not technically a chutney but a marubba, a spicy fruit preserve?  This colorful side dresses up the humblest main dish and m...
Continue reading ...

      Did you know that both Punjabis and Italians love lemon pickle, "sunshine in a jar"? (See photo below.) Decided to experiment with this Punjabi standby that I usually pair with paurantha, whole wheat flatbreads, or saag, stewed mixed greens, in Menus and Memories. Gave it an Italian setting in honor of the newest member of our extended family, Milo Umberto, born this week in Florence, Italy. It's a perky, fast and flavorful pasta dish. You may “doctor” it in so many ways. Punjabi/It...

Continue reading ...