If you are looking for a small bite for an afternoon break or a light dessert, these lightly sweetened almond-filled biscottis are a healthy companion to your hot chocolate, chai or coffee.
‘Cooking Together’: Vegan Almond Biscotti
‘Cooking Together’: Cauliflower with Cashew Sauce
Cauliflower is a picturesque and nourishing vegetable. Cooked with a good sauce and placed in a nice bowl, it is as sumptuous as it is full of essential nutrients.
‘Cooking Together’: Samosa/Kopita
This is my adaptation of an Indian savory dish called a samosa using Greek filo/phyllo pastry. They are filled with cooked potatoes, peas and other vegetables and folded into triangles.
‘Cooking Together’: Sambhar
Sambhar is a robust South Indian soup comprised of lentils, vegetables, and spices, making it a nutritious and fulfilling meal. The recipe involves cooking lentils, sautéing vegetables, and flavoring with tamarind.
‘Cooking Together’: Pea Shoots
Pea shoots contain many important nutrients, such as protein, vitamins A, B1, B5, B9, C, folate and E, as well as potassium and phosphorous – some in remarkable quantities. A serving of 100 grams of pea shoots can provide 4 grams of protein, 3 grams of fiber, 280 micrograms of vitamin K, 79 milligrams of vitamin C and 340 micrograms of vitamin A.
‘Cooking Together’: Gado Gado
Gado gado (meaning “mix-mix”) is a traditional Indonesian salad made with a variety of vegetables and a protein element from tempeh, tofu or boiled eggs. It is served with freshly made peanut sauce dressing. Gado gado is versatile, healthy, colorful and tasty!
‘Cooking Together’: Autumn Soup
The fall season brings us many naturally colorful fruits and vegetables that are needed for the shorter and darker days. Beta carotene, an antioxidant present in pumpkin, carrots and sweet potatoes used in this recipe, is beneficial for our vision and the immune system which can be compromised in the winter.
‘Cooking Together’: Stuffed Autumn Squash
Right now, there is a variety of beautiful autumn squashes in the market – all of them are colorful and hollow, full of mystery!
‘Cooking Together’: Vegan Kofta Curry
In the Persian language, Kofta means pounded meat. Somehow, in the culinary world, “kofta” became a word for a dish that is made with spiced minced meat rolled into small balls and then fried.
‘Cooking Together’: Jam-Drop Cookies
My personal preference for jam-drop cookies is twofold. We can use the abundance of winter berries to make the jam for the cookies. And the cookies make beautiful edible gifts.
‘Cooking Together’: Tzatziki Sauce With Yogurt, Cucumbers and Herbs
My latest favorite is Tzatziki, a Greek sauce made with cucumber, yogurt and fresh herbs. It works well as a sandwich base – a welcome change to mayonnaise – and it makes great dip for chips, crackers, bread sticks and vegetables.
‘Cooking Together’: Freekeh Salad With Bulgar and Vegetables
Freekeh (pronounced free-kah), has been a staple grain in the Middle Eastern diet for centuries, and it is now gaining popularity in the United States.
‘Cooking Together’: Beet Halwa
The term “halwa” originates from Arabic, meaning “sweet confection.” It can be made from grains, dried fruits, or vegetables, with varying textures. Beet halwa, rich in antioxidants and nutrients, offers health benefits. The recipe involves melting butter, cooking beets in milk, adding sugar and cardamom, and finally serving the halwa. It’s a delightful, nutritious dessert.
‘Cooking Together’: Wild Rice Pilaf
In addition to having a great history as an old staple, wild rice has many health benefits. Wild rice is 100% gluten-free, so it is suitable for a gluten-free diet. Wild rice contains more protein and fewer calories than most whole grains.
‘Cooking Together’: Almond Cookies
I would take my 4-year-old son to the park near the Japanese Tea Garden almost every afternoon to play. After a couple of hours of play time, we would sit down by the tea house and have green tea with almond cookies.
