This cabbage recipe is easy to prepare and affordable to make for a large crowd. Besides being inexpensive, cabbage prepared using this method is delicious!
‘Cooking Together’: Quick Stir-Fried Cabbage Bhaji
‘Cooking Together’: Low-Fat, Gluten-Free Stuffed Chile Relleno
I love Chile rellenos, but I cannot digest the fat they are usually cooked with. And they are often filled with cheese, which my husband cannot tolerate. So, he created this quick to prepare, low fat and cheese-free version. The recipe does contain eggs and uses a lot of vegetables in stuffing the chiles.
‘Cooking Together’: Upcoming Events
Information about two food-related events happening in August with columnist Shanta Nimbark Sacharoff.
‘Cooking Together’: Baba Ganouj
Baba Ghanouj is rich in texture, but it is a healthy vegan dip that can go on any bread or crackers. It can be used as a sauce on steamed vegetables.
‘Cooking Together’: Tex-Mex Vegan Chili
This is my friend Jim Sugarek’s vegan interpretation of his mom’s Tex-Mex chili recipe. The omission of meat makes this dish veg-friendly And the addition of tofu and more vegetables gives it a colorful and nutritional boost. Served with rice and/or tortilla this is a substantial meal.
‘Cooking Together’: Alu Bhobi Bhaji (Cauliflower and Potatoes with Tomato Sauce)
This dish is easy to make in a big batch. You can prepare the sauce on your day off and then finish the dish in minutes on your busy work day.
‘Cooking Together’: Spring Garlic Chutney
Just like the spring onion (or scallion) the entire plant – green portion and the white bulb of green garlic – can be consumed, raw or cooked.
‘Cooking Together’: Beets and Potato Salad
This column presents a red beet and potato salad with other vegetables that is different from a more familiar potato salad that contains high-calorie mayonnaise dressing.
‘Cooking Together’: New Year’s Resolution – Eat Healthier Foods
During the holidays, we are surrounded by unhealthy foods, bombarded with their ads and end up indulging. Once the holidays are behind us, many people resolve to cut down on sweets and other empty calories.
‘Cooking Together’: Matar Tofu
A festive red, white and green entrée for holidays
Cooking Together: Three Sisters Winter Bowls
The celebration of Thanksgiving in the United States supposedly started with Native Americans and Europeans sharing food at a harvest celebration. However, many people today do not realize the important role played by the Native Americans in cultivating many crops such as squash, corn, beans, tomatoes, potatoes, and berries and sharing this knowledge with the pilgrims. It should be acknowledged that these farming lessons most likely insured the newcomers’ survival.
‘Cooking Together’: Purslane, an Amazing Edible Weed
I was thrilled to rediscover purslane at a small market in the Sunset that carries ethnic food items. I had also witnessed these leafy greens sold in outdoor markets in Mexico. Apparently, purslane grows wild almost everywhere in the world as it does not need much care or a good soil.
Cooking Together: Small Farmers’ Challenges with Organic Food Certification
I love Sundays!! That is when I go to our outer Sunset farmers market in San Francisco, on 37th Avenue at Ortega. The market opened few months ago and it is booming with activities; families walking around with fresh produce from farmers, cooked food from vendors and enjoying live music in the open-air!
Cooking Together: Okra Suki Bhaji
Okra is colorful, dainty, nutritious and tasty when cooked right. Okra’s nutritional profile is very impressive.
Cooking Together: Fabulous Fiber Muffins with Fresh Fruits
These wholesome muffins can be served as a breakfast, a snack or a dessert.
Richmond Review/Sunset Beacon 