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    (Air-Fried) Gobi Kofta

    When someone asks me what my favorite North Indian dish is, without hesitation I would say Malai Kofta. Though the delicious combination of fried paneer and potatoes is hard to pass up, I thought I’d try my hand at a *slightly* healthier version. These kofta are made of cauliflower (gobi) and use the magic of an air-fryer to get them nice and crispy. If you don’t have an air-fryer, feel free to bake them for 25 minutes at 425 F. They won’t get as crispy as the fried version, but I think that’s a worthwhile trade off for your arteries. Added bonus: this recipe is vegan! Kofta Ingredients: 3.5 C…

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    Baked Sweet Potato Chips

    Sweet potato fries are SO delicious, but the restaurant ones we all love and adore are just packed with oil and salt and things we probably don’t want to eat regularly. Baking sweet potato chips (chips, like american chips, not fries) at home is a great way to enjoy the sweet and crispy taste of sweet potatoes without the guilt. They’re great by themselves or to dip and only require a few easy steps.   Ingredients: 2 medium sweet potatoes, peeled 1 T olive oil 1 tsp (garlic) salt- regular salt if you prefer 1 tsp cayenne Recipe: Use a mandolin slicer to cut thin, even pieces of sweet potato.…

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    Vegan Ginger Ramen

    It has been really really cold for December in California. Yes, yes, I hear your sighs and eyerolls my east coast friends, but 45 degrees F and rain in San Francisco feels like stay-inside-and-hide weather. I’ve been making some soups to help with the cold weather and the crazy colds that seem to be going around. There are a decent number of ingredients, but honestly, this soup is really easy to follow. Try it and stay warm out there friends!! Ingredients 14 ounces firm tofu 10 shitake mushrooms 1 onion diced 3 cloves garlic minced 3 inches ginger cubed 2 carrots, peeled and sliced lime 2 green onions vegan fresh…

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    Sweet ‘N Spicy Roasted Chickpeas

    I’ve been told over and over that I eat like a rabbit. I like to snack on small things and if you visit me in lab you’ll often see a bowl of nuts, fruits, trailmix, etc on my desk. I think I get this habit from my dad; he rarely eats full meals especially lunch. Though this snack is not Murrali (my dad) approved since he is allergic to chickpeas. The combination of roasted chickpeas with soy, honey, and sriracha make this snack delicious and totally addicting. Enjoy! Ingredients: 1 can of chickpeas, drained and rinsed olive oil spray 2 t honey 2 t soy sauce (low sodium) 2 t…

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    “Chipotle” Sofritas

    It’s no secret that I love love love chipotle. It’s just one of those guilty pleasure foods that always hits the spot. Last year, Chipotle introduced Sofritas to their menu, a spicy vegan tofu filling for their burritos or tacos. I really enjoy the hearty the flavor of their Sofritas, but unfortunately, the Chipotle version is really high in sodium: almost 600 mg in a serving. This is my healthier home-made take on their sofritas filling, which is incredibly easy to make and flavorful. Ingredients: 1 T olive oil 1/2 bell pepper diced 3 ounces firm tofu cubed 1 clove garlic minced 8 ounces black beans (drained) 1/2 onion diced…

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    “PF Chang’s” Lettuce Wraps

    PF Changs may not be authentic Chinese food, but I must admit, I really really love it. I’m a HUGE fan of their veggie lettuce wraps and hot & sour soup. The wraps are warm, a little spicy, and filled with yumminess that you don’t have to feel too guilty about enjoying. Plus, lettuce wraps make an easy party appetizer! I’ve been making lettuce wraps for years, so I was surprised when I realized I had never posted the recipe. Ingredients: 1 T sesame oil 2 minced cloves of garlic 1 t grated ginger 1/2 onion diced 1/2 bell pepper diced 1/2 C diced mushrooms (I used shittake) 6 ounces…

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    Muhammarra Dip

    Muhammarra is a dip originally from Syria. Its a delicious mix of pomegranate, red pepper, and walnuts and really is a great combination of sweet and tangy with an amazing textural composition. My friend Christina (& her mom) make an amazing version of this dip that I am absolutely obsessed with. I created a recipe based on the recipe they shared and this recipe;┬áI feel that this is the perfect make up for this dip in both texture and flavor. It’s a great party appetizer to serve with veggies or pita!   Ingredients: 1 large red bell pepper 1 C walnuts, finely chopped 1 T pomegranate molasses 1/4 C breadcrumbs…

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    Baked Falafel

    I loveeee falafel. Few falafel places could ever compete with falafel drive-in, but I crave falafel so often that driving all the way to San Jose to get a fix doesn’t make much sense. Plus, most middle eastern places fry their falafel, which makes them super delicious, but not very healthy. These falafel are a healthier option. You can easily make them at home, freeze them, and reheat later for a quick meal. They can be served on top of a salad or in pita bread for a quick lunch. Ingredients: 1 (14 oz) can chickpea 2 garlic cloves minced 2 green onions sliced 1/2 large red onion chopped 1/2…

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    Vegetarian Tortilla Soup

    I love tortilla soup. I mean, in general I’m not a big soup person, but of soups- this one is definitely up there. Most restaurants make chicken or meat tortilla soups, but I decided to try to make a vegetarian one at home. Theres something about the crispy tortilla pieces in the hot soup that really is comforting. Anyway, last week I was really sick. I had a sore throat, a fever, the works. Usually this means that I would crawl to my parents house in agony wanting homemade┬árasam (oh wait, I did that too- thanks Appa!), but in the meanwhile, I decided that making a few quick soups was…

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    Spinach Almond Pesto

    I love love love fresh pestos- they taste fresher and are much healthier than store bought versions. You all probably know about my love for pesto given my previous Kale & Cashew pesto recipe. This recipe is similar, but has a slightly richer flavor given the almonds. It is also a beautiful, bright color which is fun! Ingredients: 2 C spinach (uncooked) 2 T olive oil 1/3 C sliced almonds 1 t salt 3 cloves garlic 4-5 basil leaves (to brighten up the flavor- can be omitted) 2 T water (room temp) Recipe: 1. Combine everything in a magic bullet or food processor thoroughly and enjoy! Serve with bread, pasta,…

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