From Shankar's Vegetarian Kitchen 
There are times things just turn out extraordinarily well. What started as any other soup just turned into sheer deliciousness. My daughter ate three bowls of it for dinner and asked for more at lunch the very next day. I have no explanation. But I share the recipe here. The ingredients were quite ordinary, even … Continue reading
This is a fairly robust and flavorful soup. The key is to roast the vegetables so they caramelize and add that smoky, roasted flavor to the soup. Fresh herbs add a lot of flavors. Use locally available herbs and substitute dry herbs if you must. It can be made dairy free and completely vegan or … Continue reading
On the last day of a family visit, my cousin Cheenu suddenly asked me if he could have guacamole. Living in Ohio, fresh avocado is not on my springtime shopping list. As luck would have it, I was able to find a ripe avocado at Trader Joe’s and was hurriedly able to fulfill his request on … Continue reading
I love experimenting with soups. This is a delicious and light soup that takes very little time to make and adds a touch of class to any meal. I served it the other day with dry multigrain toast as a first course before a penne arrabbiata. My guest seemed to enjoy it and it didn’t … Continue reading
Many moons ago as a young lad I spend a summer in France; much of it in rural Provence. Being a vegetarian I initially enjoyed the local ratatouille made with aubergine (eggplant), tomatoes and the delicious local herbs that grew everywhere called , not surprisingly, herbs de Provence. Within a few days, however, my tastebuds … Continue reading
My neighbour Lauren asked me if I had any good recipes for ripe avocados. She and her family were tired of guacamole and wondered if I could produce something different. I took up the challenge as she proferred three time avacados and a bunch of cilantro that was slighly older that I ; it was … Continue reading
A tasty variation with a more c0mplex flavor than the earlier recipe which was for children. This one uses tamarind and jaggery and a mix of a couple of different types of beans. You can make it as spicy or mild as you prefer and serve with a variety of carbohydrates; fresh bread, pita, chapati, … Continue reading
My six year old daughter has a taste for the spicy and the tart. Like most kids she also loves spaghetti but there the semblance ends. Mine likes to douse her pasta with a liberal shot of Tabasco. I often wonder where she got that habit. She and I often cook together and she enjoys … Continue reading
An early fall Sunday. The air is wet with rain and the birds a screaming with joy in the yard. The weather begins to cool and I start to think soup. I have some squash and assorted color carrots and potatoes. Fresh herbs and tomatoes form the garden are still plentiful. Soup sort of cooks … Continue reading
My five year old daughter and I seem to be on this endless quest to make the perfect spaghetti. She prods me along by asking me to make her “noodle pasta”, whenever, yes whenever, I ask her what she would like to have for dinner.