Monthly Archives: July 2015
Coconut Faro
This is a versatile dish–change out veggies or flavoring to go with different meals. I served this version with the mango tofu. And subsequently made a version with more Indian flavors to go with the daal I posted the other … Continue reading
Mango Tofu
A taste of summer and the islands, brought to you by that perennial question: what do I do with these overripe mangos? Ingredients for sauce (for blender) 1 ripe mango 1/2 green mango 1 lime 1 jalapeno 2 T … Continue reading
Squash Daal
Inspired by a recipe from my father-in-law with some modifications from me–like squash instead of carrots. serves 4 3 small yellow squash (zucchini, butternut, Accorn, or carrots all would work) 1.5 cups Masoor Daal (red lentils) 5 cups water (it … Continue reading
Zucchini Pad Thai
Pad thai minus the noodles. Zucchini in long strings forms the base of this version. Ingredients 2 T tamarind concentrate 1/2 c water 2 T soy sauce 2 T brown sugar (if you have palm sugar, use it) dates would … Continue reading
A Happy Veggie Foodie 