Chewy Lemon-Oatmeal Cookies

The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without drying out. From The Forks Over Knives Plan Instructions: Preheat the oven to 275°F. Line 2 baking sheets… Read more

Mushroom and Green Pea Risotto

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without the heaviness of actual cheese or butter. From The Forks Over Knives Plan Instructions: Place the cashews in… Read more

Mixed Winter Vegetables with Spicy Poppy Seed Sauce thanksgiving

This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder,… Read more

My $1.50 a Day Challenge: Eating a Plant-Based Diet on an Austere Budget

I recently took on a personal challenge to eat on $1.50 a day for five days. I was apprehensive and didn’t think I could do it. Here’s my story. WHY I DID IT Knowing that so many people struggle to… Read more

Aloo Mattar

Aloo Mattar is a very common dish in India. Many households have their own original recipe. This is my mother’s recipe, which is my favorite! Enjoy! Instructions:  In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring… Read more

Purple Potato and Kale Salad with Cilantro-Tahini Dressing

This is a colorful and richly flavored salad that’s fun to serve—the purple potatoes really give the dish a surprising look. From Forks Over Knives–The Cookbook Instructions:  Place the potatoes in a medium saucepan and add enough water to cover…. Read more

Black-Eyed Pea Stew

I love to share the art of Indian cooking I learned in my mother’s kitchen in India. My food is a fusion of Indian cuisine and other styles of cooking from around the world. Please enjoy my recipe for Black-Eyed… Read more