Clear beet soup with lemon, ready in minutes

Vegetable cutlets

Honey Roasted Carrot Salad—The perfect side dish for your Memorial Weekend Grilling gathering!

Brussels Sprouts stir fried with ginger and spices and garnished with peanuts

Baby radishes stir fried with garlic and spices, don’t they look like potatoes

Creamy pasta with mustard and cashew sauce, finger lickin’ good

A healthy pilaf/ pulav with the perfect blend of mixed vegetables, mint and aromatic spices

Grated carrots cooked with lentils, spiced up with ginger and pepper, vegan

Cauliflower And Potato Curry – want to know where this curry gets its flavor?

What inspires you? Fresh seasonal produce is a good place to start…

Potatoes are worried that people will love this cauliflower soup too much.

A very aromatic rice with mustard greens, you would be surprised by the flavors, vegan

Asparagus Risotto with Raspadüra, thinly shaved Parmigiano Reggiano.

Veggie Patch Lasagna with Creamy Spinach Sauce

Farmers’ Market Skillet is a great way to use up produce from the market, and is made in just one skillet!

Bitter gourd cooked with tomatoes and green chillies, tastes no longer bitter

My recreation of one of my grandmother’s signature spicy Chinese long beans – one of my favorite vegetarian dishes.

Spuds with a twist – Potatoes With Broad Bean, Cheese, Mint and Sesame Seed Filling

Creamy and healthy Kale Dip.

Black Bean And Guacamole Wrap – Wrap it up in a healthy way, a complete meal

Steamed Brussels’s Sprouts & Broccoli with Cheezy Coconut Sauce. A quickie cheeze sauce does wonders to dress up veggies (vegan, GF)

Why buy it when you can make your own guacamole, all fresh