Pishima's blog

Good Old Southern Corn Bread

Corn bread for some reason makes me think of the Southern United States. I had never had corn bread until I moved over here, and at first wasn’t really struck by it. It looks like a cake and is somewhat sweet, but it’s not actually a dessert dish. I think the anticipation of cake which I had upon my first sight of corn bread put me off for a while. Luckily for me, my mind got over that initial disappointment and I grew to greatly appreciate some good cornbread.

Vegetable Quiche

Vegetable Quiche

Quiche is something I always think of as a fancy dish. I'm not sure quite why I think of it as fancy... maybe it's the French name. Whether you think it’s fancy or not, it is a great dish to make for a lunch party, or even a dinner. And is just as good when served at room temperature as it is warm, making it the perfect “make ahead” dish.

Vegetarians & Pregnancy

Pregnancy is a fun and exciting time in many women’s lives. However early pregnancy can be a challenge for some. Especially vegetarians. Morning sickness, which should really be called all day sickness, plagues many women in the first three months of pregnancy. I was lucky to avoid morning sickness with my first pregnancy, but this one was challenging. Morning sickness is usually feelings of nausea for any part or all day sometimes accompanied by vomiting.

Spice Profile: Magic Masala

Let’s talk masala this week. I call them magic because, let’s face it, they are kind of magic, and can transform dishes from ordinary to divine with simply a sprinkling of their magic. In case you are wondering, masala is simply a generic term for a mixture of spices (‘masala’ literally translates to ‘mixture’). This spice mixture can be either wet or dry, and can go into both sweet and savory dishes. There are many, many different masalas, but for now I will simply write of the most commonly used dry masalas.

Stuffed Italian Flat Bread

The past couple weeks have flown by in a haze of homemade desserts and cookies. I have eaten way too much sugar over these holidays, accompanied by many other rich holiday foods. Although I thoroughly enjoyed myself, I now must become a little simpler in my eating habits to make up for all of my recent over-indulgences.

Malaysian Sweet, Sour & Hot Salad

This week I am sharing another wonderful recipe from the fabulous and very small cookbook The Higher Taste. This cookbook has a great variety of sweet and salty recipes from around the world and is a great starter vegetarian cookbook for not much cash.

Easy Bread

I am a relative newbie to the world of baking bread and after trying quite a few recipes I finally found one that works out well for me. After a little bit of practice and some not so great results I have finally got it down somewhat. Even if your first bread making attempt isn’t stellar I urge you to keep practicing as the more you do it the easier it gets. This bread is a blend of whole wheat and white flour but if you like you could also make it with only white flour which would be a little less healthy.

Carob Fudge Cake

I have gotten a few responses to a couple of chocolate recipes requesting some carob recipes so here it is. This recipe, like last weeks, is from the new and revised “The Higher Taste.” If you don’t already have this book I highly suggest you acquire one as soon as possible as it is a gem of a little cookbook.

Vegetables au Gratin

For many of us winter is now approaching. As the days turn cooler I tend to want rich, warm foods to eat. Vegetables au Gratin fits the bill perfectly. Cheesy and creamy warm from the oven with just enough vegetables that it isn’t a total lost cause on the nutrition front, Vegetables au Gratin is perfect for a cold winter dinner with some salad on the side.
This particular recipe is from The Higher Taste cookbook which is a great little cookbook with some absolutely fabulous recipes in it.

Vegetables au Gratin
[Recipe by Kurma Dasa]

Sweet and Nutty Rolls

I have had a serious craving for Cinnamon Rolls the past few weeks. Unfortunately being pregnant means my willpower to resist these cravings is quite low. Since I refuse to buy such things, I finally caved in and made them. The ones I made were more like sticky buns and were absolutely delicious. So delicious in fact, that I had to resolve to make them only very infrequently. The small amount of pecans made it hard for me to justify these on the protein front.

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