Indian As Apple Pie

Creamy, Spiced Mac and 'Cheese'

February 02, 2017
Written by Anupy Singla

Cashew Cream › Pasta › Spices › Turmeric › Vegan › Vegetables ›

The other night I was lusting over my girls' mac and cheese. It was the new hip organic kind out of the box. But, it was cheese. I've stayed away from dairy for over two decades now, well before it was hip to be vegan, plant-based, or whatever folks want to call themselves. I eat non-dairy because if I eat milk and cheese, my stomach starts to hurt. When I stopped eating it regularly I started to feel great, and the rest is history - I even wrote a book about it!  I'm human though, and I miss my creamy,...

Continue Reading >


20 Easy Ways to Eat More Turmeric

January 27, 2017
Written by Anupy Singla

Cashew Cream › Recipes › Spices › Turmeric › Vegetables ›

I first saw a turmeric plant as a little girl visiting my grandmother's home in Chandigarh, India.  All of my cousins and I loved playing and climbing the lychee and mango trees in the back of our huge home in Sector 9. It was always a special time for me visiting from America - getting to pluck juicy, ripe lychees right off the stem and wander into our beloved gardner's patch of okra, eggplant, and turmeric.  Mali, as we would refer to him, would complain about the grassy plant overtaking his garden, and mumble under his breath as he cut away...

Continue Reading >


Protein-Rich Aloo Gobi, Healthier and Delicious

January 14, 2017
Written by Anupy Singla

Cashew Cream › Cauliflower › Gluten Free › Recipes › Turmeric › Vegan › Vegetables ›

Traditionally, vegetarian Indian meals have at least three components: a vegetable sabzi (stir-fry), lentils, and rice or bread. The idea behind this theme? That the lentils afford a vegetarian protein to help nutritionally balance out the meal.  I don't know about you, but most days I'm lucky to just get dinner on the table. I'm not always able to make sure we have that protein component in our meals even if we still want to eat a vegetarian diet. Why, I'm on a mission to taste test non-traditional ingredients in my recipes. Ingredients like quinoa, cashew cream, edamame, are known outside the...

Continue Reading >


Tukri Pakora, Baked Veggie Squares

October 18, 2016
Written by Anupy Singla

ChickpeaFlour › Chutney › Kids Eat Healthy › Snacks › Turmeric › Vegan ›

My mother came up with the name for this snack. It's essentially a baked chickpea fritter or pakora cut up into little pieces - tukri in Hindi refers to little pieces. One of the key differences between this and a fried pakora is that most of the veggies are coarsely hand grated to give you a distinct texture rather than just chopped or sliced.  This recipe is in my second cookbook, Vegan Indian Cooking (page 104), but I got to thinking. Why limit myself to chickpea flour? I had Teff flour in the pantry and have always wanted to give it...

Continue Reading >


Haldi Achaar: Quick, Easy Pickled Turmeric

May 10, 2016
Written by Anupy Singla

Healing Spices › Spice Blends › Turmeric ›

No doubt, the hottest spice these days is Turmeric. Warm, earthy, bold in flavor. Healthy for you. But how do you actually eat it? And why should you really?  Turmeric is a natural anti-inflammatory. In the most basic sense, think of how you feel when you wake up with a sore throat. It hurts to swallow. The tissue in your throat is swollen.  The curcumin in turmeric helps fight the infection and inflammation.  A very easy way to get fresh turmeric into your day? Pickle it!  You can find fresh turmeric now in many specialty grocers. In Chicago, I head to...

Continue Reading >


 
Categories and Tags

Get updates via email