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
Despite its high price, a pinch of saffron goes a long way. Saffron releases its flavor and aroma when wet. Our recipes on the blog generally call for "Brewed Saffron." Brewed Saffron To prepare "Brewed Saffron" take a big pinch or two of saffron threads. Grind the threads using a mortal and pestle. Add 1/2 … 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)
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
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)
Today is my mom’s 65th Birthday! She is the creative genius behind the vegan Persian recipes on the Plant-Based Persian blog. There would be no blog without her. She is “the best cooker,” as my kids say. When my husband and I got married 14 years ago, we were poor college students so my mom … Continue reading Table for Two
Love trumps hate; let’s eat cake and celebrate. Today, I celebrate for women. Today, I celebrate for immigrants. Today, I celebrate for refugees. Today, I celebrate for children. Today, I celebrate for Black lives. Today, I celebrate for democracy. Today, I celebrate for science. Today, I celebrate for breaking barriers. Today, I celebrate for human … Continue reading Persian Baklavah Cake
It can be hard to be vegan. Not because I want to eat meat or dairy, but because it can be hard socially. It is intimidating to go against the status quo. Foremost, there is the societal pressure that we need to eat animal products. USDA dietary guidelines advise that we need meat and dairy … Continue reading How my Religion Helps me be Vegan
My 6 year-old daughter Layli loves to cook. Every Friday afternoon, we cook together. She is already planning to take over the blog and started to write recipes for us to share. 🙂 We enjoy making kale chips, cookies, lemonade, vegan Rice Krispies, and veganizing some of my own childhood recipes. These cinnamon rolls are … Continue reading Cinnamon Roll Scones
“Zereshk” are barberries in Persian. Barberries are tiny, red, tart fruit. They add a hint of sweet and sour to the recipe. They are also rich in vitamin C. You can find them at Persian or Afghan stores. Zereshk Polo is traditionally a Persian rice dish made with chicken and barberries. We have removed the … Continue reading Zereshk Polo (Persian Rice with Barberry)
Karafs is “celery” in Persian. Khoresh-e-Karafs is a celery stew that is flavorful, tangy and delicious. Even my kids like this dish! It is very similar to Khoresh-e-Ghormeh Sabzi as it is also made with cilantro and parsley. This dish, however, also has mint leaves. Like every Persian Khoresh, this dish is traditionally made with … Continue reading Khoresh-e-Karafs (Celery Stew) with Tofu
This carrot cake recipe has a special place in my heart. It is the first vegan cake I ever baked. It was 8 years ago, and I had never even heard of flax seeds let alone used them as an egg replacer in baking. One of my first vegan friends (whom I met at a … Continue reading Plant-Based Carrot Cake
Baghali Polo is a traditional Persian rice dish made with fava beans. Sabzi Polo is a separate Persian rice dish made with various herbs. Both are traditionally served with a side of meat. Sabzi Polo is commonly served with fish and is a classic dish to celebrate NowRooz (Persian New Year). We have combined these … Continue reading Sabzi Baghali Polo (Persian Rice with Herbs and Fava Beans)
A challah-inspired, homemade bread perfect for a season filled with delicious stews and comfort foods. Happy Fall, y'all. Challah bread has a distinctive braid, which symbolizes the coming together of family and friends. It is a bread of celebration in Jewish tradition. I love the slightly-sweet flavor, the golden crust, and the symbolism. A perfect … Continue reading Challah-Inspired, Homemade Bread
Does 2020 have you stress eating? Do your kids ask for snacks all day, every day? Well, the answer is yes and yes to those questions in my household. Even when I put my kids in front of the tv hoping to have some time for myself, I invariably hear ten minutes later, "mommy, what … Continue reading Graze, Play, Thrive
