The very popular cookbook ‘Appetite For Reduction’, which I recently acquired, celebrates the sweet potato in various ways. So when I chanced upon a bag of organic sweet potatoes, I remembered the cookbook and glowing mentions of sweet potato dishes on the PPK forums.
Today is my first blog post for Vegan MoFo 2011, a very awesome collective vegan blogging event. So for the month of October, I’ll be blogging a lot about vegan food and discovering tons of new stuff from 650+ other blogs.
I’d spent quite a bit of time about what the first post would be and fantasized about making something complex and time consuming, or kicking off with a sweet dish like any self-respecting Indian would do. But the week came and went and soon it was a Friday evening (after a long day at work) and I had to make a quick and nourishing meal in under an hour for couple of friends who were joining me for dinner.
As much as I’d love to throw a fabulous spread, the reality is that I am (like most others) starved for time and need something that is healthy, tasty and quick. It’s no wonder that the humble south indian kootu has a permanent place in my recipe repertoire. And to think I used to turn my nose up at this dish when I was young! Poritha means fried in Tamil and kootu is a general-purpose name for a stew that contains vegetables and lentils/beans seasoned with spices. I really don’t know what is fried here, as I certainly did no such thing. There really are innumerable combinations, and this is definitely not the first or last time a kootu will feature on this blog.
But the real icing on the cake is: it is extremely rare that I come across a poricha kootu recipe that is not vegan – even the omnis make this vegan! To me, that is alone worth extolling its virtues.
I love traveling to Northern California, the part of California north of San Francisco. Over the past couple of years, I have made several trips here. I am specifically referring to Marin, Mendocino, Sonoma and Humboldt counties. The towering redwood forests, the rugged and wildly beautiful pacific coast, towns with more organic produce stands than … Read moreVEGAN IN THE RUSSIAN RIVER REGION
Chaat is the quintessential Indian street food. Wikipedia tells me that this genre of food originated in eastern India; but I do believe majority of Indians enjoy chaat in all its glory. A little fried, a little raw, a little spicy, a little tangy and a whole lot tasty – what is not to like? … Read moreThe Indian Chaat Potluck
My repeated searches for vegan-friendly restaurants in Taxco often led me to Cafe Sasha [Juan Ruiz de Alarcon #1 (In front of the Hotel Los Arcos), www.cafesasha.com]. Unfortunately, upon arriving in Taxco, I discovered from the front desk of the hotel we stayed in that this restaurant had been closed. I was thoroughly disappointed, and … Read moreVegan in Mexico: Taxco
Before coming to Mexico, I had done my research on vegan food in Oaxaca. I had memorized the name of the single vegetarian restaurant, after having seen it over and over on the web and in the guidebook. But on our first morning there, I was tired, sleepy and grumpy and on a empty stomach. … Read moreVegan in Mexico: Oaxaca & Tlacolula
Here is a rundown on the vegan food we ate in Mexico City. Since I have so much more information, I have decided to split the information according to city. 1. Vegetarian Madero (Madero 56, 1St floor, Col Centro) Veg Madero is conveniently located a short 5-minute walk away from the Zocalo. After a tiring day … Read moreVegan in Mexico: Mexico City
I recently visited Mexico on a whirlwind 10 day trip. Given its such a big country with so many wonderful things to see and do, we – my husband and I, decided 10 days can only take us to a couple of places. This trip took us to Mexico City, Oaxaca and Taxco. This was … Read moreTraveling as a vegan In Mexico
This weekend was extra special as we got to have Vegan Shrikhand for dessert with every meal. Shrikhand is an Indian (Gujarati) sweet dish made with strained yogurt, sweetened with sugar and scented with cardamom and saffron. Its thick and creamy, not unlike the greek yogurt available commercially. Traditionally, yogurt is strained using a muslin cloth and … Read moreVegan Shrikhand