Here is another food story inspired my the memories of many winters in spent in Lucknow, India in my grandfather’s house and the houses of my uncles and aunts throughout the state of UP.
Somehow the archives of food snapshots in your mind brings a nostalgia filled smile and some strangeness. The simplicity of meals prepared in my grandparents house still seems so pure to me. There was a large family to feed so little ingredients went a long way. The laughter and the joy of togetherness at the lunch table in Hussaingunj with a simple meal of Dal and Vegetables is instilled in my memory to this day. There was always the abundance of “romali” (paper thin) roti that our “bua” ( god bless her) cooked in bulk over on a sawdust stove in a dark kitchen.
Bringing one of those vegetables to life in this blog is homage to the lady who cooked our meals, “bua” and my grandparents who also inspired us to be creative, smart, simple and good humans.
The house was defining and built character in every child, teenager and adult that spent time within its walls. The picture is recent but a fossil of an amazing before.
It is an honor to be to hosting the Fiesta Friday this week where I can showcase the beautiful memories of food. Looking forward to the dishes that you all will bring to the party so please join us!!
Summer brings inspiration and love, it brings the abundance of fresh vegetables in your garden or the farmers market. Veggies like broccolini and cauliflower are so rich for your mind and soul that they need the simplest of preparation.
So what I have here is a simple roasted and charred presentation that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. I have roasted the beets separately wrapped in a foil for 30 mins in a 375-degree oven. These stay in the fridge for multiple uses throughout the week.
The sauce is a kicker…soaked walnuts, wasabi powder, garlic and garden herbs. This can showcase just about anything you put on a plate.
So here goes
Slice I head of organic cauliflower in steaks.
Take a bunch of broccolini
Sprinkle with salt, pepper, cayenne pepper, oregano and some olive oil
Mix well with your hands and lay it out on a baking tray
Roast at 425 degrees for 20 mins. The idea is to char it and still keep it somewhat crunchy
For the sauce
1 cup soaked walnuts ( 1 hr)
2 cloves garlic
1 tsp wasabi powder
1 bunch parsley
2 sprigs of basil
1/2 cup rice wine vinegar
1/4 cup olive oil
Blend together and adjust the oil and salt to taste.
Who doesn’t love falafels?? A plant-based vegan protein-packed food that is ever so delicious. Whether it is in sandwiches or salad toppings or cooked in sauce, falafels are versatile and very easy to make at home.
Did you know Chickpeas are the oldest consumed crop in the world? Besides the historical fact, they do help keep you full and balance your blood sugar levels. Add spinach and fresh herbs to that and you are looking at a nutrient loaded food that is so good for your body.
I was experimenting with a healthier version that is not deep fried and these turned out amazing.