Holy Cow! Vegan Recipes

Chewy Tofu In An Apricot, Chipotle and Tamarind Sauce: Vegan Mexican

Published on 2012-01-26 08:21:49

I like to think I was Mexican in another life. I love traveling through this warm and beautiful country, its food appeals most to my tastebuds (after Indian, of course), and I even look a little Mexican with my olive skin and dark hair. Ever so often someone speaking Spanish approaches me on the street to ask for directions, or a salesperson tries to make me feel comfortable by breaking into what they assume must be my native language. They even look a little incredulous when I explain to them t

My Dad's Not-Mutton Mushroom Curry, Fat-Free

Published on 2012-01-17 06:00:05

My favorite dish to cook and eat has always been My Dad's "Not-Mutton" Mushroom Curry-- a recipe I shared long ago here at Holy Cow! It is a spicy, saucy vegan curry made using the same flavor base my father used when he cooked his very special mutton curry for our family each Sunday, when I was growing up. The vegan version I first shared contains far less fat than my father's curry did, because I both cut down on the amount of oil added to the dish and because, of course, I cut out on all tha

Whole-Wheat Sourdough Baguettes

Published on 2012-01-16 15:55:15

My dead oven sprang to life last week and I couldn't wait for the weekend so I could put it to work again. I had the perfect job for it too: baking up a Whole-Wheat Sourdough Baguette. Or two. Baguettes can be tremendously healthy eats, especially when made my way. These crusty hunks of French goodness contain no fat, are largely whole-grain, and the sourdough brings down their glycemic index, which makes them perfect for the diet-conscious, diabetics, and just about anyone who likes to eat con

Whole-Wheat Berry Muffins, Fat-Free

Published on 2012-01-13 08:50:41

Everyone needs something sweet every now and then. And what better way to satisfy that craving than with a delicious whole-wheat muffin filled with the nourishing goodness of fresh berries and free of added fats? I flavored my Berry Muffins with a puree of fresh strawberries and a handful of plump, juicy blueberries that burst in your mouth as you bite into the muffin, taking this sweet treat to a whole new level of sublime indulgence. My sweetener is turbinado sugar, a healthier, less processe

Five Kitchen Gadgets I Almost Can't Live Without

Published on 2012-01-11 14:09:24

There's no thing in this world that I can't live without.  But as someone who loves to cook and usually doesn't have a lot of time to do it, I do rely everyday on a handful of gadgets that take off my hands some of the more time-consuming chores cooking involves. So, just for fun, I thought I'd list them for you. This list doesn't include some of the most basic cooking appliances and tools that you simply wouldn't be able to cook without, like ladles, stovetops and ovens. And I do share th

Kholamba, A Low-Fat Vegetable Stew

Published on 2012-01-08 15:39:23

India's regional cuisines are so strikingly diverse that when resemblances and overlaps occur they inevitably make you wonder where the dish could have originated. There's never a simple answer. A long-running food argument in our home has been over the beginnings of what is perhaps Tamil Nadu's most famous stew: the sambar, or kuzhambu. You would recognize sambar if you've ever ordered a dosa or an idli at an Indian restaurant. It's the lentil and vegetable stew that comes alongside as a dippi

Fat-Free Burrito Bowl: Cilantro Brown Rice, "Refried" Black Beans, No-Avocado Guacamole, and Tomato-Corn Salsa

Published on 2012-01-02 15:05:46

This morning, as we walked our dogs in a county park near our home, Desi and I noticed a squirrel running frantically up a tree carrying something large in her mouth. It was a plastic water bottle. And she was not carrying it --her mouth was stuck in it. We couldn't help the poor squirrel because she was high up a tree and probably would've been too afraid  to let us approach her, so we did the next best thing we could: we spent the next few minutes picking up more than a dozen bottles and

Sweet Potato Humman With Papada Kismoor: Fat-Free Cooking

Published on 2012-01-02 07:50:18

I always felt a bit like an outsider looking into the extended household of my childhood where uncles, aunts and cousins spoke to each other in Konkani, cooked Konkani food, and retreated to their Konkani native towns with cute names like Hubli and Sirsi for the summer. That's because although my dad was a Konkani from Karwar in northern Karnataka, my mom-- a Maharashtrian-- taught my brother and me to speak Marathi as our first language. She also cooked mostly Maharashtrian food at home. As a

Tomato Dal With Phulkas: Fat-Free Cooking

Published on 2011-12-29 10:15:02

Sauteing in water instead of oil might sound strange and even a little yuck to someone who loves delicious food. In fact, right now I can imagine some of you shaking your heads going, oh, come on! But trust me when I say that it makes almost no difference to the flavor of many Indian foods, like curries and dals. And it can be your waistline's best friend. Most Indian recipes start out with a "tadka" or "phodani" of oil, where you heat some oil then add spices like mustard, cumin, chillies, and

Goan Feijoada

Published on 2011-12-27 15:56:36

My Goan stepmother is a talented and adventurous cook. The last time we were visiting with her and my dad in Goa, she pulled out some pink beans from her pantry and introduced them to us as "Portuguese beans." While Indian cuisine is rich in all sorts of beans and legumes, pink beans are not something I had ever encountered before in India (although I always have them in my pantry here in the United States). No wonder my stepmother was proud of her find. She used them that afternoon to cook up