This is a template to employ some good ol’ chop therapy, clear out your fridge, and make some soup while you are at it. I call this a template because the base recipe can be adapted to any ingredients you have on hand that you want to use up, that have nowhere else to go. Random sausage links, throw them in. 2 ugly carrots, sure. Stale baguette that’s too dry to do anything with, absolutely! Old can of black beans with no future, use it up!
Continue reading “Infinitely Adaptable Instant Pot “end of the week” Soup”Category: legumes, lentils and pulses
Chickpea Stew with Coconut Milk, Spinach and Turmeric
(jump to recipe)
Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have been obsessed with this stew. I’ve made it several times with my own tweaks and updates, and verbally shared the recipe with many. I also typed up my version of the recipe for my mom few months ago, when I should have just written this post to make it easier to share.
Because, The Stew is absolutely worth sharing and making, and making again! It is so nourishing, indulgent, warm and satisfying, not to mention easy, quick enough for a weeknight and do you see how gorgeous? Over the past year, I’ve made it with canned vs home-cooked chickpeas (garbanzo beans), with canned vs boxed (lite) coconut milk, in chicken broth vs vegetable broth vs water, with kale vs spinach vs chard, and inhaled it with grilled naan, or basmati rice, or just by itself. It is vegan, vegetarian, dairy-free, lactose-free, gluten-free, and definitely one of the best things I’ve learnt to make from Instagram.
Continue reading “Chickpea Stew with Coconut Milk, Spinach and Turmeric”
Tiranga (Indian Tricolor) Mini Dosa
When you think about cooking and food as much as I do, anything that’s plain starts to look like a canvas. The Dosa (a fermented rice and lentil crepe from South India) with its mild, slightly tangy taste lends itself well to being a canvas on which other colors and flavors can shine. So, going with my tricolor (Tiranga, the Indian flag) theme, something I usually do every year on India’s Republic Day (January 26th) and Independence Day (August 15), I picked Dosa and used carrot pureé for the orange and spinach pureé for the green! Super easy and fun twist on regular Dosa (and even Idli) to celebrate my motherland!
In the past I’ve done this with Idlis and Dhokla (detailed recipe is already on the blog), and it was delicious! The carrot in particular tastes really good.
Continue reading “Tiranga (Indian Tricolor) Mini Dosa”
Beckoning Spring + Rainbow Chard Crepes!
(jump to recipe)
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
zezoo cooks 