Articles By: sowj
Spicy Cucumber Salad
If you’re not afraid of heat in the summertime, this salad is delectable. It perfectly balances light and cool with hearty and spicy. And because of the peanuts and coconut, the salad becomes an excellent source of protein and healthy fat. However, the cucumber itself can’t be ignored for its health benefits. Cucumbers have always seems […]
Fresh Herb Cous Cous Salad
After 2 months of being MIA from Tablespooning and traveling to North Carolina, I’m back in Brooklyn where summer is in full effect. And by that I mean bbq’s in the park, dance parties nearly every night, a festival nearly every weekend, and queer beach parties one metro ride away. It’s all beyond exciting and […]
Fennel, Grapefruit and Mint Salad
The weather in Brooklyn is gorgeous right now. Spring is showing off its sunny days, blooming flowers and crisp, fresh air. To herald in this new season, I decided to make this refreshing salad. All the ingredients I used for this salad are in the Title of this post. I came up with this combination […]
Quinoa Cakes Part Two: Herbs
After sharing my first quinoa cake recipe that involved lovely Indian flavors such as garam masala, red chili, and garlic, I now offer you a sumptuous (and less spicy) alternative. With Part Two of my quinoa cakes, I decided to add grated golden beets to my base of black beans and baked sweet potatoes. The […]
Quinoa Cakes Part One: Spicy South Indian
Recently, a friend told me about these vegan sweet potato burgers she had made for a small dinner party. She used cannellini beans, sweet potatoes, and tahini, among a few other ingredients. She topped off her burgers with marinated tofu, sprouts, and tomatoes. They sounded so delicious, I became inspired to try my own. I […]
Soaked Methi (Fenugreek)
Methi, aka Fenugreek, can be a tricky spice. It’s quite bitter and must be used in moderation with complimentary foods. It can enhance the flavor of swiss chard or squash, but can quickly overpower a dish if used egregiously. If you’re not into bitter flavors, methi might seem strange at first, but I encourage you to […]
Parsley Quinoa Salad with Variation
I can tell I’m getting in the mood for spring when I start craving fresh salads. After I saw some gorgeous parsley at the store, I decided to make a variation on tabbouleh. I substituted the bulgur wheat with red quinoa and added olives and scallions. It turned out so well, that I became a […]
Idli Sambar with Jeera Chutney
I’ll just go ahead and say it, Idli Sambar is the best South Indian meal of all time. When coupled with Jeera (cumin) chutney, the meal is transcendent. I know I’m a little biased. I’ve grown up with these flavors and each bite pulls me into a powerful a sense memory: the warmth and sun […]
TEDx: Stephen Ritz’s Green Bronx Machine
On January 12, 2012, New York City hosted an independently organized TED event called Changing the Way We Eat. Stephen Ritz, a teacher from the South Bronx gave one of the most inspiring talks that concluded in a resounding ovation. He spoke about creating active learning experiences with his students through engaging them in urban […]
Dry Peanut Chutney with Ragi Uthappam
After making a delicious batch of ragi dosa’s with my mom, we still had quite a bit of batter remaining. With the left-overs, we decided to make Uthappam, which is essentially a dosa with a few added veggies. My mom served the Uthappam with her own variation of dry Hubli chutney from my father’s region […]
