Bamieh is “okra” and Khoresh-e-Bamieh is a Persian okra stew. I remember my aunt's Koresh-e-Bamieh growing up! While it is traditionally made with beef or lamb, my aunt made it vegetarian, and it was delicious. Okra is a fruit but is utilized as a vegetable in cooking. While it is often overlooked, it actually has many nutrients and … Continue reading Khoresh-e-Bamieh (Persian Okra Stew)
I often feel nostalgic for my childhood. The simpleness of life. Great cartoons, toys, clothes, music, and movies from the 1980s that I enjoy sharing with my children now. I remember a cookbook that I had as a child that I LOVED. I never actually cooked anything in it other than the Tic Tac Toe … Continue reading Daisy Biscuits
If Iran had a national salad, it would be this: Salad Shirazi! A no-lettuce salad, it originates from Shiraz in Southern Iran. It adds texture and flavor to any Persian (or even Indian) dish. It is particularly popular in the summer along with skewers of (plant-based) kabob. I personally love it with dry rice dishes … Continue reading Salad Shirazi
Pancakes with berries and whipped cream, its my kids' breakfast dream. A friend once asked me what I eat for breakfast as a vegan. I said anything you eat for breakfast, I can eat vegan. I love this teaspoon pancake recipe because it makes the perfect bite-sized pancakes for my kids. No cutting up my … Continue reading Teaspoon Pancakes
If you love Persian Tahdig, you will love Tachin, which is a crispy Persian rice cake. It is traditionally made with several animal products - eggs, dairy, and meat. In today’s world, however, anything can be made vegan, and this vegan Tachin is amazing. We used two of our favorite vegan alternatives, Just Egg and … Continue reading Tachin (Crispy Persian Rice Cake)
Anybody else need an island vacation? Until then, this cake is a little slice of paradise. This recipe is inspired by one of my kids’ favorite books - Eight Animales. I first tried this vegan recipe a month ago, and I have made it three (3) times since! It is delicious and perfect for dessert, … Continue reading Pineapple Upside-Down Cake
Happy International Women's Day! I recently heard someone call March "a mighty month." She was referring to the celebration of women during the month, but I love that March is also a significant time for Baha'is around the world. In March, Baha'is fast for 19 days, abstaining from eating and drinking between sunrise and sunset … Continue reading Persian Baghlava
Rajma is the name for red kidney beans in Hindi. Rajma masala is a protein rich, kidney bean curry, traditionally made vegetarian if not vegan (depending on whether dairy or ghee is used). I got this rajma recipe from my law school friend 8 years ago when I first became vegan. She is a great … Continue reading Easy Rajma Masala
My grandmother enjoyed cooking and feeding her family, friends, and neighbors. She loved to host dinner parties and prayer gatherings, and every time, she made this rosewater bundt cake, dusted with powdered sugar. It was her signature cake, served at every "mehmooni" (which means a gathering or party in Persian). My grandmother is one of … Continue reading Persian Rosewater Bundt Cake
I have been quiet lately, dedicating time to reading, writing, reflecting, and soul searching; trying to figure out what I want for my career, my blog, my life. One thing I regret in life is not taking an animal law course in law school. So I bought an animal law textbook to teach myself now. Do … Continue reading Animals and the Law
Food is an important part of culture. I recently read a great article that asked whether meat consumption is a necessary part of “culture.” Since most cultures eat meat, the passing down of culture through food is often through the flavors, the spices, the cooking methods and the memories - not the meat itself. In … Continue reading Saffron 101
A friend recently asked if I had 10 minute meal ideas! I laughed because it takes me 10 minutes just to make a salad. Since then, however, I have been thinking of quick and easy meal options for kids. These KooKoo Sibzamini muffins are very easy, and while they take longer than 10 minutes to … Continue reading KooKoo Sibzamini Muffins (Persian “Egg” and Potato Muffins)
A huge thank you to the Dragon's Picnic for this nomination. I was completely humbled by the recognition and shout out! I believe Dragon's Picnic began blogging around the same time I started my blog in June 2020. I was first intrigued by their blog name, and then I saw all the healthy, plant-based recipes. … Continue reading Sunshine Blogger Award
Khoresh-e-Fesenjoon is one of my favorite Persian dishes, and it is surprisingly one of the simpler recipes. It is made with pomegranate molasses and can be quite tart. This recipe adds pumpkin purée and maple syrup to add a hint of sweetness. Khoresh-e-Fesenjoon is traditionally made with meat (chicken or meatballs). While we typically replaced … Continue reading Khoresh-e-Fesenjoon (Persian Pomegranate and Walnut Stew)
I’ve heard people say they just cannot give up cheese. People love their cheese. The truth is cheese can be addictive. There are three habit forming compounds in cheese - casomorphins, fat, and salt. Casomorphins are naturally found in all mammal milk, including human breast milk. When consumed, they act as a mild opiate. They … Continue reading Healthy Plant-Based Cheese Alternatives
I recently listened to a great panel discussion on dairy by the non-profit organization, Switch 4 Good, and read its scientific report, "Dairy Does a Body Bad." It inspired me to write a blog post about dairy. The dairy industry has great marketing strategies. I can clearly remember the milk mustache, the “Got Milk?” advertisements, … Continue reading Dairy – The Not So Good, the Bad, the Ugly
I love Indian food. I was recently talking to someone who said that she is open to eating plant-based but does not know what to cook. I was a bit surprised considering she is Indian! Whether making home-made Indian food, heating a ready-made Indian dish (Saffron Road is my favorite brand) or ordering from your … Continue reading Aloo Gobi (Potatoes and Cauliflower)
Who doesn’t love a pot pie? Marie Calendar’s frozen Chicken Pot Pies were my favorite in college. I remember eating them for lunch and dinner while studying for final exams and the Law School Admissions Test. Thankfully, I have a delicious, plant-based chick’n pot pie recipe that is easy and perfect for the holiday season. … Continue reading Holiday Chick’n Pot Pie
This is my 12th year celebrating a turkey-free Thanksgiving and my 7th year veganizing traditional holiday recipes from mashed potatoes to pies. Whether you are trying to eat more plant-based or hosting someone who is plant-based, it has never been easier to enjoy a vegan holiday meal. You can even order entire vegan holiday meals … Continue reading Here Come the Holidays
Torshi is a pickled vegetable side dish enjoyed in Persian culture. It is the hot sauce or chutney of Persian food. The word “torshi” is derived from the Persian word “torsh,” which means sour. Iran has hundreds of different types of torshi with variations in flavors and the vegetables and seasonings used. Making homemade torshi … Continue reading Torshi (Pickled Vegetables)
