A North Indian delicacy, “Kadhi”, is traditionally made with chickpea flour, deep fried fritters, and dairy yogurt, served with rice or flatbreads. After becoming vegan for the last 5 years, I had completely given up on the idea of ever eating kadhi again.
Driven by my longing to enjoy this favorite dish of mine, I recently embarked on a mission to create a dairy-free version. Using almonds for creaminess, lemon juice and apple cider vinegar for sourness, chickpea flour as thickener, and protein-packed lentil crepes, I was able to create a vegan kadhi that tastes just like the original!
Kadhi can be enjoyed with fresh whole wheat flatbreads or over brown rice with pickled onions. A drizzle of chili oil adds just the right touch of spice and color while chopped cilantro adds freshness. Plant-based ingredients like almonds, chickpea flour and lentils provide great calcium and protein, while lemon and apple cider vinegar promote gut health.
I really get a kick seeing the reaction of my friends and family when I tell them this kadhi is dairy-free! Try this savory North Indian delight and it will soon become your favorite as well!
Garden Summer Salad
A simple and versatile garden salad that is easy to make and uses fresh summer ingredients. Peppery arugula, protein-rich quinoa, refreshing cucumber, fresh corn, cherry tomatoes, and sweet bell pepper get tossed with a creamy cashew basil dressing and finished with crunchy roasted almonds and creamy avocado. My favorite ingredient is the fresh corn kernels as they provide a touch of sweetness that whispers “summer has arrived”. Filling and wholesome, this salad is a terrific symphony of salad greens, vegetables, fruits, whole grains and nuts in one meal. Here’s to a great summer filled with great food!
Spaghetti with Spinach and Collard Pesto
My family loves spaghetti and I wanted to create a fun twist on the traditional pasta dish by using a fresh collard greens pesto sauce. Collard greens are full of vitamins, minerals, omega-3’s and help prevent many chronic diseases. I enjoy using them in many ways like falafels, tacos, and juices.
This pesto sauce gets its vibrant green color from the collard greens as well as spinach, while basil, parsley, garlic, and olive oil provide rich flavor. Combining this delicious pesto sauce with fresh-cooked brown rice spaghetti along with roasted cherry tomatoes, toasted pine nuts, and lemon zest create a really unique take on traditional spaghetti.
What a great way to get a full serving of nutritious leafy greens in a meal that even the kids will love!