All posts filed under: Vegan

Baked Apple Crisp

Baked Apple Crisp | The Full-time Foodie

Hope everyone had a wonderful weekend and to those who live around the DC area- hope you got through yesterday without slipping on the side walk.  I really think I’ve hit my limit with winter.  Spring needs to get here already!  Despite the blah end to the weekend, I had a rather wonderful one!  I attended Rooting DC this past saturday and it was such a great experience! If you don’t know what it is, it’s an annual gathering where you can learn more about urban agriculture, community gardens in the DC area, growing and eating locally and much more.  The workshops and sessions were informative and engaging.  It was so enjoyable being around like-minded people and those making a difference in our community by combating hunger in schools and shelters.  My description probably doesn’t do as much justice, so if you’re in the area and interested in volunteering, gardening and DIY-ing, you should check out their website.  I definitely plan to go next year! Now for today’s post!  It’s funny how literally a post ago I mentioned how I …

Dalithoy (Konkani Yellow Dal)

Dalithoy | The Full-time Foodie

I’m not going to lie to you, this was not my intended recipe for the post after Valentine’s day.  I had an elaborate plan to share a sinfully delicious yet guilt-free version of churros with melted chocolate.  The guilt-free aspect being baked vs. fried and whole-wheat vs. all-purpose flour.  But the churros ended up tasting more like dinner rolls and lets face it, dinner rolls with melted chocolate is not really a sinful dessert… it’s not dessert at all.  Sigh.  I still have a long ways to go with dessert skills, but I hope to be able to share some successful recipes in the coming weeks/months.  I also wanted to note that my sweet husband still ate the failed churros. He’s a keeper So today I’m going in a completely different direction and sharing one of the most staple recipes in the Konkani world- Dalithoy.  My Konkani peers, no matter how much they associate themselves with our culture or know the language, certainly recognize Dalithoy.  I swear if there was a Konkani flag of some sort, a picture/illustration of …

Roasted Masala Chickpeas

Roasted Masala Chickpeas || The Full-time Foodie

“Same same but different” is what I use to describe my husband and I in our love for snacking.  (By the way, points to anyone who knows where that phrase is originally used) We are the same in our love for snacking, but different when it comes to the KIND of snacks we love.  He loves sweet snacks like cookies or brownies and I’m more of the savory snacks like chips or snack mixes.  Regardless of the flavor we love snacking and for the longest time they would  be pretty terrible snacks- high in sugar, sodium and other nasties.  Controlling our snacking habits is still a work in progress even at this time, but I think we’re doing so much better than say.. 3 years ago?   My goal has become finding ways to replace the terrible snacks we eat with the not so terrible ones.  So naturally I turn to Pinterest and all my favorite cooking websites to find some healthy substitutes.   Suril is very lucky because there are a number of healthy snack recipes …

Harissa

Harissa | The Full-time Foodie

As promised in my last post, I’m sharing the recipe for Harissa that I found in Marcus’ book, ‘Marcus Off Duty’.  I don’t know if I’ve ever had harissa, it’s possible that it was mixed into a dish I’ve had.  But this was the first time I truly had harissa and it was amazing!  I googl-ed harissa and realized that there are a number of variations.  I think that’s kind of the best part about this condiment, you can have different kinds of harissa and tailor it to your taste-buds.  The biggest key to any recipe though is to use a mild chile powder, else it can be quite difficult to incorporate into a dish or use as a condiment.  I didn’t have aleppo pepper and the only true chili powder I did have was an Indian one my mom gave me that is insanely spicy. So I decided to use a mix of cayenne and paprika.  Cayenne is pretty spicy, but mixing it with paprika was actually perfect.  It had a little kick but didn’t overwhelm …

Garlic Mashed Cauliflower

Mashed Cauliflower

Happy new year everyone!!!  I definitely paused with the blog unexpectedly due to the holiday season (clearly I’m still getting used to maintaining a blog religiously).  2014 was a wonderful year for me on so many levels and I hope 2015 will be even better!  What a great couple of months I’ve had with family, friends and travels!   But I’m not going to lie, part of me was looking forward to time after the holidays to get back into my old routine of healthy eating and working out.  I hope there comes a time when I can maintain the healthy-ness even during the holidays!   The first thing my husband and I wanted to eat after the holidays was: vegetables.  Literally our mantra on new year’s day was “MUST. EAT. VEGETABLESSSSS”.  After all the fatty, sugary, carb-heavy foods we consumed for 2 months… our bodies were definitely fed up.   I’m not a fan of diets that strictly cut out an entire category of foods i.e. carbs, gluten etc.  But I figured a little break from pasta and …

Palak Tofu

09-02-14_PalakTofu1_lr

Lately it feels like I’ve been talking a lot about eating organic with close friends and I realized I almost never specify the type of ingredients I use in my recipes.  I don’t like to force my preferences and methods on others because that is just not my thing and quite honestly- I don’t know if my methods are the “right” way to do things either.  I definitely do try to buy organic & non-GMO ingredients and food stuffs.  I don’t think I do it to an annoying extent, but I try wherever possible. If you google ‘organic’ today, you will find a TON of contradictory articles.  Some say organic is much better, some say organic is just the same as conventional and some even say conventional is much better!  It’s like falling into a rabbit hole when you start goog-ling this stuff. At the end of the day, I say people should do what feels right to them!   And for the sake of being neutral I keep my recipes non-specific so it doesn’t feel like a requirement  Which brings me to today’s …

Strawberry Sorbet

Strawberry Sorbet

Greetings friends… and former A Dish n’ A Spoon followers! Thank you for making your way to my new blog!  I thought it was time for a new space without all the clutter and frankly I really wasn’t a fan of the old blog name (Sorry Anu).  It would probably take a few posts to describe all the things that have happened in my life since my last ADNAS post (even the abbreviated state bugs me haha) but in a nutshell- I moved to a new apartment in DC last year with a bigger kitchen and on March 29th I married the most wonderful man in the whole world.  And those who know him know I’m not exaggerating!  As you can imagine, wedding planning pretty much took over my free time and I had no time to catalogue all the things I cooked. Now with my free time back, which thankfully brought back my gusto for cooking, I’m trying new recipes and I’m excited to share them all again- kitchen fires and all.  With that I bring you my first …