Brussels Sprouts Poryial (South Indian Brussels Sprouts with Coconut)


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Brussels Sprouts Poryial

When it comes to Indian side dishes, I don't often think of Brussels sprouts as they are not native to India and I don't think prominently used there. Yet it is such a versatile vegetable that, when cooked properly, is a pleasant addition to any meal and even simple seasoning such as a bit of butter, salt and pepper and perhaps a splash or two of lemon juice is usually really a fine side with a variety of meals.

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20 Nourishing Vegetarian and Vegan Pumpkin Recipes

20 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

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Blue Grape Oatmeal Breakfast Pudding

blue grape breakfast pudding

Cool weather makes for a perfect kitchen setting for the warming aromas of oatmeal and brown sugar baking into a soft, creamy and spongey breakfast pudding. Resembling a bread pudding in texture and sweet enough to serve as a dessert, oatmeal breakfast puddings — in which rolled oats are mixed with whole fat yogurt the night before — are in fact a wonderfully nourishing way to start the day with plenty of protein, fats and fiber.

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Pumpkin Chocolate Chunk Cookies

Pumpkin Chocolate Chunk Cookies

It's pumpkin season and that means I am awash in orange. If only I had more time in a day and more energy, I would be making everything with pumpkin. But no reason to despair, because any pumpkin I don't use fresh, I bake and mash and save in portions in the freezer so I have pumpkin purée for a good many months to add to my dishes. In addition, I save and roast my pumpkin seeds for a very special treat that can only be enjoyed during pumpkin season.

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