Thyme-y Roasted Cauliflower

March 31, 2015 Karishma

"Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success" - Swami Vivekandana

This quote perfectly describes how I felt when I had the idea for this recipe. It's not like it is a complicated recipe or whatnot but I literally put my hands up in the hair...you know, like that emoji? and danced around in the kitchen. I love when I think of a recipe and it turns out to be exactly what I expected it to be! I had been wanting to incorporate thyme into a recipe and suddenly the cauliflower florets felt like the perfect companion. The addition of red onions gave a hint of sweetness once roasted with the cauliflower. This flavor panel worked really well with the tangy Greek yogurt sauce.

Turns out farro is moving up my list of favorite grains...move over quinoa! jk...I still love you. Besides being a great vehicle for veggies, tofu, curries, etc. farro has loads of fiber and nutrients. Another important fact I learned about farro is that it has complex carbs so it breaks down slowly and leaves you energized for longer rather than feeling that "crash". This nutritional grain is easily found at grocery stores these days and the directions are right on the back of the package.

THYME-Y Roasted Cauliflower

Ingredients
2 cups cauliflower florets - cut the bigger pieces in half, all florets should be about the same size so they cook evenly
1/2 medium red onion - cut into large chunks
5 sprigs of fresh thyme
2 tbsp extra virgin olive oil
1/4 tsp salt, Himalayan salt preferred for maximum flavor (+/- per your taste preference)

Steps
1. Preheat the oven at 375 degrees Fahrenheit.
2. Toss all the ingredients together, cover with aluminum foil, and roast for 40-45 minutes. Toss the veggies around every 10-15 minutes to make sure they don't stick to the bottom of the pan.

FARRO

Ingredients
1 cup uncooked farro
2 1/4 cups water
A pinch of salt

Steps
[Follow the package directions.]
1. Bring the water to a boil, then reduce the heat to medium and add the farro and salt.
2. Cover and simmer for about 10-12 minutes or until cooked.

THYME-Y Yogurt sauce

Ingredients
1/4 cup nonfat plain Greek yogurt
A pinch of salt
A few pinches black pepper
Leaves from 1 sprig of fresh thyme - chopped
1 tbsp cold water

Steps
Mix all ingredients in a bowl and set aside.

Serve the Thyme-y Roasted Cauliflower over a bed of Farro and a side of Thyme-y Yogurt Sauce.

Prep time 10 minutes | Cooking time 40-45 minutes | serves 1-2

Avocado-Hummus on Pita with an Egg on it

March 4, 2015 Karishma

Lately, I have been consumed by boat loads of reading assignments followed by case studies, quizzes, and exams. Oh grad school...you're no...I mean, so fun! I started noticing a trend in my meals...they were mostly semi-homemade! This is a big change for me because I always want to make everything from scratch! But of course, the time commitment to school has not allowed me to do so. Hence, I resorted to semi-homemade meals such as this one.

I haven't purchased store-bought hummus in a *really* long time! I think ever since I made this garlic hummus in 2013, I have always made hummus at home...even when we have about 30 people over for a party. Yes, I've made a tubful of hummus!

Aaaand while I drown myself in my homemade hummus withdrawal sorrows...let's enjoy this semi-homemade easy-peasy lunch recipe!

Tofu Tikka Quinoa Bowl

January 9, 2015 Karishma

I'm pretty sure Chicken Tikka and Paneer Tikka are everyone's favorite. For vegetarians Chicken Tikka is out the door. Paneer is the high in saturated fats so it is not the best alternative. But hey, tofu is a great protein packed option!

I created this recipe for a South Asian blog, The Society, a platform for food, fashion and lifestyle. Their theme this month is Healthy Living and this recipe focuses on a healthier alternative to the traditional Paneer Tikka recipe. Tofu is a great vehicle to any spice or cuisine. This Eastern Asian staple is quite bland but this feature makes it adaptable to any recipe you throw it in. Traditionally, white Basmati rice is served with Indian entrees but I chose to create a quinoa bowl that makes this a healthy meal all around. Go head, now you can justify eating dessert.

Cauliflower-Brocolli Soup

December 17, 2014 Karishma

There is something therapeutic about grocery shopping. I enjoy walking through the aisles of grocery stores or farmers markets admiring the colorful seasonal produce. I get inspired by all the fresh produce and so many ideas run through my food-loving brain. Mesmerized by all the beautiful fruits and veggies, I often end up purchasing way too much. This turns into me struggling to stuff my refrigerator with the bounty. Since I hate throwing food away, I somehow have to figure out how to use up everything before it goes bad. This is exactly what happened when the broccoli and cauliflower were screaming, "Pick me! Pick me!"

Spiced Sweet Potato Bites

November 26, 2014 Karishma

Samosas are the most popular among all Indian food. But thats just my opinion. I have never met anyone who dislikes samosas. They're spiced potatoes wrapped in dough and deep fried - a staple at every Indian restaurant and a favorite snack across the board. There are some great ways to make them healthier by substituting them with sweet potatoes. Or you can bake them instead of deep frying like my friend Priya at Recipris did. I love indulging in these savory enclosed galette-like snack.

You may not know but there is another dish that's the underdog of this category of food. They're known as "puffs". A mixture of spiced potatoes, onions and peas wrapped in puff pastry and then baked. I mean, its potatoes enclosed in a buttery flaky goodness, whats there not to like?!