Indian-ish Yellow beans

We live on side dishes. Instead of making a main dish with one or two sides on the side I like to make two or three vegetables dishes with a condiment on the side. The meal is lighter but filling, and fulfilling. You can serve it with smashed yams or potatoes, roasted vegetables with toasted almonds or plant-based shepherd’s pie. Scroll through the blog for more.  Continue Reading…

African Stew

The recipe is adapted from Mark Hayman’s cookbook What The Hell Shall I cook? It’s slightly spicy, sweet, acidic and nutty. It makes an excellent main course. Do not skip the peanut butter, it gives the stew its nutty flavor and creaminess, which makes it rich and ten times more delicious.

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Moroccan Carrot Salad

This salad is made with humble ingredients but is full of flavors. It’s a little bit spicy and aromatic from the harissa, sour from the lemon juice and sweet from the carrots. You can make your own harissa or use a store bought one.

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Wild Rice Salad

Usually when I have leftover rice I make fried rice or rice salad with any vegetables and herbs I find in the fridge or pantry, and serve it as a meal. It’s like preparing one big rice bowl instead of a bunch of individual bowls.

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Baked Nectarines, Peaches & Plums

It was supposed to be a fruit crisp but I overly processed the nut mixture until it became sandy. I tried to save it so I added 1 egg and turned into a crust, a yummy crust but chewy. I ended up  serving only the baked fruits with a scoop of almond yogurt and some basil leaves. My husband suggested adding some toasted nuts but I thought they were  unnecessary. The smoothness was very satisfying that my palate didn’t want any distractions.

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