Tag: gluten free

Smashed Potato and Corn Bites

american, appetizer, california, dinner, gluten free, grain free, lunch, make ahead, sides, snack, super bowl, vegetarian, weeknight

(jump to recipe)

I’d been eyeing Smashed Potatoes on Instagram forever, and I will never understand why I was waiting until now to put them together with a cheesy corn and pepper topping (reminiscent of “corn chili cheese toast” we used to have growing up in India).

These smashed potatoes (baby potatoes that are first boiled, then smashed, and then baked till crispy, almost frittered) are excellent by themselves, dipped into a nice garlicky aioli, or under a soft boiled egg (you know I try to put an egg on everything!). I imagine they would make a wonderful base for a “chaat” (savory Indian street food), topped with spiced yogurt, tamarind chutney and chaat masala (you’ll see that soon enough on the blog). A great side with meat or fish, too, although I have yet to try it.

Make just the potatoes, or top with anything that strikes your fancy, and enjoy the salty, fatty goodness of it all!

Continue reading “Smashed Potato and Corn Bites” →

Easy and Wildly Inauthentic “Tilgul” (dairy-free, gluten-free sesame energy bites)

celebration, dairy free, dessert, gluten free, grain free, indian, maharashtrian, make ahead, meal prep, sankrant, seasonal, snack, sweet, vegan, vegetarian, weeknight, winter

(jump to recipe)

Every other year or so I have attempted (and failed at) “Tilgul” – a sweet treat made with sesame seeds (“Til”), jaggery (“Gul”), coconut and a whiff of cardamom, sometimes rolled into balls (“Laddoos”), or formed into bars. There’s many different kinds too, with different levels of complexity (and corresponding failure rates). Some varieties are fudge-y and moist, while others are crunchy and almost brittle-like.

No matter the way, I find it tricky to make Tilgul at home especially with the variation in the jaggery available in the US. It seems to have a lower moisture content sometimes, and other times it liquifies too fast and hardens into a rock. It’s not that my Tilgul attempts have been complete disasters, but they haven’t been as perfect as they should be, or could be (unless you call dismantling it and eating it like granola with your cereal a success).

Continue reading “Easy and Wildly Inauthentic “Tilgul” (dairy-free, gluten-free sesame energy bites)” →

[for young chefs] Nutella Chocolate Chunk Cookies (gluten-free)

american, baking, chocolate, christmas, cookies, dessert, freezer friendly, gluten free, grain free, kids, kids who bake, make ahead, snack, sweet, vegetarian

(jump to recipe)

This is going to be a rather short post, as I need to get back to eating my cookies. Also because they are ridiculously easy to make so there’s nothing much to say about the whole “recipe” aspect of it. They are a great recipe to make with kids, that is, if you can get them to stop eating the Nutella straight from the jar!

The proof is in the pudding..err, cookie, because I made these with some delightful kiddos over the holidays (virtually no less), and they loved them.

My family can best be described as Nutella fiends (among other notorious foodie descriptions) so I’m always trying to sneak Nutella into cakes, muffins and frostings; why should cookies be left behind?

Especially if the cookies in question happen to be one-bowl, gluten-free, spanning 6 ingredients, and ready to go into the oven faster than it takes for the oven to preheat.

Continue reading “[for young chefs] Nutella Chocolate Chunk Cookies (gluten-free)” →

Russian Cabbage Soup (Shchi)

dairy free, dinner, european, fall, freezer friendly, grain free, lunch, main, make ahead, meal prep, russian, savory, soup, vegetarian, weeknight, winter

(jump to recipe)

This soup is essentially a warm hug.

Russian soups tend to be meat-heavy for all the good reasons so it’s difficult to find something vegetarian and light in the soup category; I do make a vegetarian Borscht from time to time but this time I wanted something light, bright and clear, and this Cabbage Soup, or Shchi, totally hit the spot.

This soup is basically a Russian mixed vegetable soup starring cabbage, carrots and potatoes, in a base made with onions sautéed in butter. Bay leaves and whole peppercorns are added, leaving the soup clear, bright and sharp (not muddled due to addition of ground pepper). Sometimes sauerkraut is added, as are greens, but I’ve added neither to keep it simple. I also used this soup as a vehicle to use up odds and ends in the fridge (I’m looking at you, diced celery and turnip from 2 weeks ago).

Continue reading “Russian Cabbage Soup (Shchi)” →

Chickpea Stew with Coconut Milk, Spinach and Turmeric

american, california, dairy free, dinner, fall, freezer friendly, grain free, greens, legumes, lentils and pulses, lunch, main, make ahead, meal prep, savory, soup, vegan, vegetarian, weeknight, winter

(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” →