Little Fatty LA

 Delicious dinner at @littlefattyla! We got General Tso’s Cauliflower, Salt and Pepper Tofu, Green Beans and Vegan Fatty Noodles. So good. Thank you husband for a beautiful birthday dinner. 💜

International Market haul.

Went to my favorite international market today A&S market. Got some things. I already can’t wait to go back.

 

Lebanese food.

 A bowl of deliciousness. Lebanese food today using my Lebanese cookbook Tables of Lebanon and a recipe from instagram. Cucumber salad, Kumanit Banadoora (bulgur tomato dip), baba ganoush, and cilantro garlic potatoes. Sooooo delicious! 🤤 

Pasta.

 Homemade vegan pasta sauce with ground @beyondmeat. Turned out so good. #vegan #beyondmeat #pasta #comfortfood 

Juma’s Special African Curry

I made Juma’s Special African Curry from a book called Fresh and Fast Vegan and it turned out delicious. It is super creamy from the coconut cream and spicy from the Thai and Serrano chilies and curry powder. I added a touch of sugar, lime juice and mushroom soy sauce. I served it on jasmine instead of basmati. 

Palestinian Kefte Bi Tahini casserole.

 I riffed on the Kefte Bi Tahini recipe from Yazmin Khan’s Palestinian cookbook Zaitoun. I was meaning to make meatballs using vegan @beyondmeat but it was frozen and I had to defrost in the microwave. I accidentally left it in too long so the vegan meat overcooked so I was not able to shape them into the patties. So what I ended up doing was cooking the crumbled vegan meat with onions and the spices as in the recipe and assembled the casserole like so: potatoes on the bottom layer, cooked meat next, and veggies which were my addition (slices of Mexican squash, red bell pepper, and onions) and then topped it with a little bit of the tahini sauce. After baking for half an hour in a 350 oven it came out really delicious. I topped it with more tahini sauce before serving. I really think the flavors are wonderful. Next time I will make it the right way. But this was delicious and so tasty.

Bengali khichdi

 Delicious recipe from Chetna Makan’s book.