Kichari ~ a humble, but nourishing, lentil & rice dish

Kichari is considered a very nourishing and healing meal in India. That's because it's traditionally made with split mung dhal, a highly regarded food in Ayurvedic medicine. This version of kichari is not that traditional, though — I've added vegetables to it (normally there aren't any), and I've used organic split red lentils, since they are generally… Continue reading Kichari ~ a humble, but nourishing, lentil & rice dish

Crispy tempeh with sautéed greens

I can’t remember when or how I was introduced to tempeh. Tempeh, I find, has a nutty, mushroom-like taste. Which I like. And it’s a hearty, source of vegetarian protein too. It originated in Indonesia and is made of whole soy beans that have been soaked, cooked and fermented with the rhizopus oligosporus bacteria. The fermentation… Continue reading Crispy tempeh with sautéed greens

Sautéed beet leaves with coconut milk & capers

Beet greens are the leaves and stalks attached to beetroots. Have you ever eaten them? In case you didn’t know, they're edible, delicious and nutritious! Because beetroots are mostly sold in the supermarket without their leaves attached, many don’t know that these gorgeous leaves can be eaten and are highly nutritious (since they’re greens!). You… Continue reading Sautéed beet leaves with coconut milk & capers

Baked brown rice risotto with lentils & mushrooms

I first made this risotto in the midst of the winter we have just left in southern hemisphere. It was something that I pulled together with the ingredients I had in my pantry and fridge. The risotto turned out so delicious that I knew I had to make it again, even if it was just… Continue reading Baked brown rice risotto with lentils & mushrooms