Navratan Korma

My south Indian Navratan Korma is a curry comprised of 9 vegetables, comforting spices, and is thick, rich, and creamy. Cooking this dish is a bit of a process with about 3-4 different cooking steps, but it is well worth the time and effort. I like making a huge batch of this once every couple of weeks on which I’ll feast for 3-4 days straight. Although navratan korma may be a process, it is absolutely delicious and my favorite curry to make at home.


  • 1 large red onion
  • 2 tbsp tahini or yogurt*
  • 1-10 oz block paneer or tofu*
  • 1/2 onion
  • 1/2 package mushrooms*
  • 2 carrots*
  • 1 squash*
  • 1 bell pepper*
  • 1/2 c green beans*
  • 1/2 c frozen corn*
  • 1/2 c frozen peas*
  • 2 roma tomatoes
  • 2 c+ water


  • 1 tsp pulao masala for paneer*
  • 1 tsp pulao masala for veggies*
  • 1 tbsp ginger garlic paste
  • 1 tsp jeera/cumin seeds
  • 1 heaping tbsp coriander powder
  • 2 tsp chili powder
  • 1 tsp pulao masala in curry*
  • salt to taste


To begin, slice your onion and throw in a pan with oil on high heat and salt to fry until browned. While onions are cooking, chop your paneer into small cubes and fry with the pulao masala until it becomes golden brown on edges (a nonstick pan is best for the paneer).* Set the paneer aside. Once the onions are browned, let them cool for about 5 minutes, and transfer them into a blender and add tahini.

Begin cooking your onions, carrots, and mushrooms in a pan with oil on high heat. Once they start browning, add the squash, bell pepper, and frozen veggies. Cook until the frozen veggies are thawed, sprinkle on the pulao masala, combine well, and set aside. Blend the fried onions with the tahini and a little water until it forms a thick paste.

Heat a pan over medium heat with oil. Add the jeera and let splatter. Now empty the tahini/onion mixture into the pan and cook. After 3-5 minutes, incorporate the ginger garlic paste, and cook another 3 minutes. Chop roughly and blend the 2 roma tomatoes into a puree. Now, dump the chili and coriander powder into the mixture. Cook another 2-3 minutes or until the raw aroma of the spices subsides.

Pour the tomato puree into the onion/spice paste, and mix well. This will need to cook for 5-10 minutes, or until it appears that most of the moisture from the tomato puree has evaporated.

Ok, time to add the water and make this an actual curry. Slowly begin adding the 2 c water to the paste. Stir as you go, and stop adding water once you’ve reached a desired consistency. Once you think you’ve reached a good consistency, add the pulao masala, vegetables, and paneer and cook for another 2+ minutes. Alrighty, your navratan korma is ready to devour!

Serve with rice, parathas, naan, chapatis, or as is.

*Paneer and yogurt are totally optional as this recipe makes a great vegan dish as well with the tahini giving a creamy texture and tofu acting as a substitute for paneer. Also, this might be a recipe for a “9 vegetable” dish, but use what you have. It is absolutely delicious with 4-5 veggies as a regular vegetable korma. Traditionally, garam masala is used in this recipe as opposed to pulao masala. However, I prefer pulao masala so… use what you enjoy!

P.S. It may not look delicious, but it’s freaking amazing!

Apple Compote

Apple compote is a versatile recipe, which can be eaten by itself, as a filling in pastries or pies, or with ice cream! It’s warm and delicious with spices like cinnamon and cardamom, and will satisfy your sweet tooth.


  • 3 small granny smith apples
  • water as needed
  • 2 tbsp maple syrup*
  • 2 tsp cinnamon*
  • 1 cardamom pod*
  • 1/2 tsp allspice*


Peel and deseed your apples, and chop into slivers. Add your apples, about 1/2 c water, and spices to a small saucepan over medium heat. You need to cook the apples until soft, and there is a syrupy liquid with them. This may take around 15-20 minutes. After the mixture has been cooking for about 10 minutes, add the maple syrup. While you are cooking your apples, keep an eye on the liquid level in the saucepan, and if the mixture begins to run dry add a little more water.

Filled a pastry dough with apple compote, and it makes a delicious dessert!

*You can definitely use some butter in this recipe as it would make the compote more rich in flavor, but thats up to you!

Whole Grain French Toast

French toast is one of those perfect dishes for a cozy fall morning – or really any morning! Traditionally, French toast is made with a soft fluffy bread like brioche that is a little stale; instead I use whatever is in my fridge, because I don’t have time to go search out brioche most of the time. Today, I had some 9 grain bread that had been in the fridge for a while which made perfectly ready to absorb liquid. Try out this french toast with whatever you have; you won’t be sorry!


  • 2 slices bread
  • 1 egg
  • 3 tbsp almond milk
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 shakes cardamom powder
  • oil for cooking
  • 2-3 tbsp maple syrup
  • 1/4 c blueberries


Heat a skillet over medium heat with some oil. Whisk your egg, and add the milk, vanilla extract, cinnamon, and cardamom. Combine everything, and dip the slices of bread in the mixture for about 5 seconds on each side. This will ensure a custardy inside to the French toast.

Once you have dipped your bread in the egg mixture, place them on the pan and allow to cook about 2 minutes on each side or until the sides are browned.

Heat your maple syrup and blueberries together in the microwave for about 30 seconds, and serve topped on your Whole Grain French Toast!

*Use whatever spices your enjoy. I highly recommend serving this with a fried or scrambled egg!

Tofu Broccoli Stir Fry

Stir fry is one of those delicious easy dishes where you can use anything in your fridge and freezer! Tofu broccoli stir fry is full of protein and healthy vegetables combined with a spicy, sweet, and tangy sauce that brings everything together.


  • 1 block tofu
  • 1/3 c egg whites
  • 3 tbsp soy sauce
  • 1 tsp agave
  • 1 tsp sesame oil
  • 1/2 onion
  • 1 zucchini
  • 1 tbsp ginger garlic paste
  • 2-3 tbsp sambal olek
  • 2 tsp sesame oil
  • 3 c frozen broccoli
  • 1 c frozen peas
  • 1/2 c frozen corn
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp agave
  • 1 lime


Heat a wok with oil and chop the tofu. Throw the tofu in the pan, and once it has browned, add the soy sauce, agave, and sesame oil. Now set the tofu to the side and cook your egg whites through. Throw your egg whites to the side with the tofu.

Now add some more oil to the pan, and add your onions, zucchini, ginger garlic paste, and sambal olek to the pan. Let them cook for about 5 minutes, and add the frozen vegetables, soy sauces, agave, and lime. Cook until the vegetables are no longer frozen, and there is no water in the pan. This should be about 5-10 minutes.

Now add the tofu and egg white back into the pan, give it a toss, and it’s ready to serve!

Fast Homemade Pizza

Ladies and gentlemen, I tried to make a quick fast homemade pizza dough recipe for years and finally came to a good recipe about a year ago. You can make this dough in about hours, or longer if you desire, and the crust is great! The crust is thick, chewy, crispy, and full of flavor. Thanks to ArtisanBreadwithSteve for introducing me to this recipe and showing me just how easy and fast it is!

Ingredients for Dough

  • 13 oz warm water
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1 tbsp olive oil
  • 3 1/2 c bread flour
  • 2 tsp paprika for color and flavor
  • 1 tbsp butter
  • 1 garlic clove


  • 4 tbsp tomato paste
  • 6-8 oz gouda and cheddar cheese (usually I use mozzarella)
  • 1/2 onion – carmelized
  • 1/2 c pineapple
  • whatever your heart desires
  • 2 tbsp butter
  • garlic clove from above


For the dough you need to heat your bowl and water a little; I do it at the same time in the microwave for about 1 1/2 minutes.

Next add your salt, olive oil, and yeast to the water. Mix well, and add your flour and paprika. Now mix the flour and dough until all the flour is incorporated into the dough. Cover it with a lid or plastic wrap add let sit in the oven with only the light on for about 2 hours. (I made this recipe with active dry yeast, let it rise 4 hours, and it was perfectly fine!)

Once the dough has about doubled in size, it’s ready to spread onto a baking sheet and top with tomato paste, cheese, and the rest of your favorite things! If you use a little olive oil on your hands and the pan, it will make spreading the dough easier. Heat up the 1 tbsp butter with the clove of garlic in the microwave for about 20 seconds, and brush on the crust before placing in the oven.

Totally forgot to take a pic of the dough. So sorry!

Bake for about 20 minutes, or until the crust starts to turn golden brown. Heat up the 2 tbsp butter with the garlic clove from earlier some salt and pepper for about 30 seconds, and now you have your own garlic dipping sauce! Your delicious fast homemade pizza is ready to enjoy!

Spicy Mocha

Who doesn’t love chocolate and spice? I know I certainly love this spicy mocha as it’s an indulgent treat with that nice bit of caffeine to get you going. My spicy mocha is similar to a Mexican hot chocolate, but with a couple twists that make it not only healthy but enjoyable.


  • coffee from a 2 c moka pot or percolator
  • 1 c almond milk*
  • 2 tbsp cacao powder
  • 1 tbsp sugar or sweetener of choice*
  • 1/4 tsp cinnamon*
  • 2 shakes cayenne*
  • 2 chakes of alspice*
  • 1/8 tsp vanilla powder*
  • 1 shake of ginger powder*


Brew your coffee in the percolator. Warm up your milk in the microwave for about 2 minutes. When it’s done, froth it in the french press as I have explained in a prior post.

Mix your spices, sugar, and cacao together in your mug and add just a little coffee. Mix until it forms a smooth paste, now add the rest of your coffee and stir to combine.

Pour in your milk, and it’s ready to sip on. Enjoy!

*Use whatever spices you have and that make you happy! Also, use whatever milk you like; oat milk would be splendid in this. Sweetener is optional although I do recommend it as the cacao powder contains no sweetener. You could also do this iced!

Spicy Mac n Cheese

Mac n cheese is one of my guilty pleasures in life. Ever since I was a child, I have loved mac n cheese. Since then, I have come a long way in my exploration of making it; from velveeta single-serving cups in college to homemade spicy mac n cheese now. It has taken me years to come up with my perfect mac n cheese. I used to think the only way you could make it properly was with a roux, but I hated the texture. If you have found yourself in this predicament, this is the recipe for you! Soft, creamy, and smooth, my mac n cheese is a breeze to make and a pleasure to eat.


  • 2 c water
  • 1 c elbow pasta
  • salt and pepper to taste
  • 1 tbsp ras al hanout*
  • sprinkle of cayenne*
  • 1 c evaporated milk*
  • 1 tbsp butter*
  • 3 oz cheddar cheese*
  • 4 oz gouda cheese*


This mac n cheese is not traditional; we’re going to cook everything together in one pan, preferably a skillet or wok. Add the water to the pan and let it boil. While it comes to a boil, grate your cheese. It might seem like a lot of cheese, because it is! And it explains why this recipe my guilty pleasure!

Once the water is boiling, add your salt and pasta and let cook for about 2/3 the time listed on the package. Once 2/3 time has elapsed, add the spices and evaporated milk. Now cook until your pasta is tender according to your preference.

If at any point it seems like there is not enough liquid in the pan, add some more water or milk. It definitely won’t hurt, just make sure not to add too much as you can’t take it out. If it does seem that you added too much liquid, don’t fret. The more you stir your pasta and liquid, the more liquid will evaporate, so stir away.

Once, your pasta is tender, and the liquid situation looks good (you still want a little liquid in the pan to help the cheese coat the pasta well), turn off the heat and stir in your cheese. Now your spicy and indulgent mac n cheese is ready to devour!

*You absolutely don’t have to add the spices, but I think they make it better. Use whatever cheese you desire: all cheddar, colby jack, vegan cheese. Butter and milk are optional as well, just make sure you substitute the milk with a non-dairy version.

**Many thanks to Franki Celenza for opening my eyes to cooking mac n cheese this way!

Egg White and Bean Tacos

Egg white and bean tacos are filling and delicious, and – even better – they’re easy as can be. These tacos are perfect for your weekend, especially if you don’t want to spend a lot of time cooking! Plus, they’re filled with iron and protein. Hope you enjoy!


  • 1 can of vegetarian refried beans
  • 3 cloves garlic
  • fresh coriander
  • 1/2 onion
  • 1 zucchini
  • 1 bell pepper
  • ras al hanout
  • 1/2 c egg whites
  • 1/2 avocado
  • cheese
  • spinach
  • 2 tortillas
  • 1/2 lime
  • yellow bird habanero hot sauce


Heat up some oil in a saucepan over medium heat. Chop your garlic, and add it to the oil to saute until it begins turning brown. Once the garlic is brown, add the refried beans and cook until warmed through. Turn off the heat, chop your coriander, and add it to the beans.

Heat some oil in a skillet over high heat. Chop your onions, and add them to the pan. While the onions are cooking, chop the zucchini and bell peppers and add to the pan after the onions become translucent. Saute everything together for 5-10 minutes or until the zucchini starts to get a little color on it. Now shake over some ras al hanout, flip to combine, and turn off the heat.

Heat a pan over medium heat and warm your tortillas. Now in the same pan, add some oil or butter before adding the eggs whites. Cook the egg whites until solid.

Now throw everything on the tortillas with the avocado, cheese, spinach, and hot sauce, and spritz some lime over them. Time to chow down!

Ras al Hanout Spice Blend

Ras al Hanout is my all-time favorite spice. It is perfect by itself or in combination with just about everything. You can sprinkle it on everything from roasted vegetables and hummus to popcorn! It’s an all in one complex and warm spice. Ras al hanout is my everything.


  • 1 tbsp jeera/cumin seeds
  • 1 1/2 tbsp black peppercorns
  • 1 tbsp cloves
  • 1 tbsp caraway seeds
  • 1 1/2 tbsp star anise
  • 2 tsp cardamom seeds
  • 1 cinnamon stick
  • 1 nutmeg (whole)
  • 1 tbsp turmeric powder
  • 1 tbsp coriander powder


Take all the whole spices, and toast them over medium heat for about 3 minutes or until they all become aromatic. Let them cool before grinding.

Once your spices have cooled, throw them in a grinder, and pulse until they are mostly ground. (The cinnamon sticks usually give me problems as my grinder is far from industrial, so I like to break them small pieces.)

I made the mistake of putting my turmeric in the grinder with the other spices, and now my grinder will always be yellow!

Now grab your container (preferably glass or the turmeric will stain it forever) and add your coriander and turmeric to it. Take a funnel and a small sieve and sift the spices you ground through the funnel and into the container. As you go, dump the not fully ground spices into another container to re-grind at the end. Once everything is sifted, grind the remaining spices, and sift into the container again.

Now shake everything in your container together to insure the spices are evenly distributed. Your ras al hanout is ready to enjoy!

Garlic Oil Pasta w/ Broccoli

Garlic Oil Pasta & Broccoli is one of my favorite pasta recipes these days. It’s simple, fast, and requires very few ingredients. I grew up thinking pasta required cheese to be good, but this pasta and broccoli is so garlicy and delicious, it disproves my thoughts completely. While it may be ridiculously easy and have few ingredients, this dish is so flavorful you will not be able to put down your fork. (I was barely able to put my fork down to write this recipe!)


  • 2 servings of angel hair pasta or thin spaghetti
  • 4-6 cloves garlic
  • 1/3 c olive oil (good quality if you have the resources)
  • 3 c frozen broccoli
  • salt and pepper
  • chili flakes*


Over high heat, bring a pot with water to a boil, and salt the water generously (I’m talking a small handful of salt). Once the water is boiling, add your pasta. Make sure to set a timer to cook the pasta to “al dente” which means you undercook it a little, because we will cook the pasta some more later.

In a skillet over medium heat, pour in half of the olive oil and let it heat while you chop your garlic. Once the oil is warm, add the garlic and let it begin to saute. You want it to become fragrant without burning it.

When it begins to turn brown, add your broccoli to the pan with about 1/2 c of the pasta water. Cover with a lid and let steam for about 2-3 minutes.

When your timer goes off for the pasta, extract it from the pasta water (which we want to keep) and place it in the pan with the broccoli. Combine everything and add more (but not all) of the olive oil.

At this point, you want to make sure your broccoli is no longer frozen or is cooked to your liking. Go ahead and add your black pepper and chili flakes now as well.

Next, we want to assess the liquid situation happening in the pan. The end goal is to get the pasta to have a velvety sheen on it. We will achieve a velvety sheen by adding pasta water and olive oil back and forth and letting the everything saute over high heat together for a minute before we add anything else. The pasta water and the oil are creating a kind of sauce coating the pasta. It might take a little practice, but it’s not too hard to get.

Once you are satisfied with the liquid situation, velvety sheen, and saltiness, it’s ready to eat! Enjoy!!

*The spiciness and garlicyness of this recipe are wholly up to you! Also, it’s not recommended to add cheese just because it’s an oil based pasta, but if you do, parmigiano reggiano is the one to use!