I love Tofu. It is rich in vitamins, magnesium and calcium. It's also super easy to prepare. I decided to reduce my red meat consumption and started eating tofu about 2 years ago and I really love it!

Vegan sushi with veggies and tofu inside.

Winter Warmer
Indian spices create a warming sensation. The scent of this appetizer is intoxicating, the taste is divine. And it's easy.
Recipe from The Calcutta Cricket Club in Calgary.

This refreshing and creamy combination of seafood and juicy fruit is an explosion of textures and flavors for your tastebuds. It makes a great appetizer or even a light supper when served on a more substantial bed of greens.

Kashmiri Kahwa or Kehwa Chai is a traditional Kashmiri tea flavored with cardamom and infused with cloves, cinnamon, and saffron. It was traditionally prepared in a brass kettle known as samovar. It is basically green tea with flavors of spices that helps you keep warm in the chilling winters

A sweet and fruity sandwich!

A cozy, holiday treat!

Christmas in the Southern Hemisphere is in the middle of summer, which makes Strawberry Santas a perfect holiday treat and they are such fun to make ...

A #stillherestilllife

I only have a vague recollection of going on a hayride. But, if I ever do it again, I hope that someone is waiting for me afterwards with this treat.

Nachos, with a twist! Make it as an appetizer, or throw some meat on there and it’s a meal. They are also good topped with some queso. Yum!
Recipe from wellnessforthewin.com 💕

This is a fall staple that with the correct mix and chewing can taste like a snickers!

Spinach dip is a recipe my family often makes for parties. During quarantine, I've missed our family get-togethers so I decided to illustrate one of my favorite parts.

Creating this creepy and delicious appetizer for the scariest day of the year is eerily simple and frighteningly tasty.

I'm late to the party. I was listening to some summer 're-air' podcasts and stumbled on a warm-hearted interview with Priya and Ritu Krishna, co-authors of Indian-ish: Recipes and Antics from a Modern American Family (2019). In it they make palate-altering DAHI TOAST. After making this (though admittedly, I had to use dry curry leaves as these are harder to come across where I am) it's gonna be a go to. The spiced oil is the stuff of legend, called "chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos", as described by Bon Apetite Magazine when Priya shared these hot toasties with them in 2019. The beautiful oil is imbued with the intensely aromatic curry leaf and pungency of whole black mustard seed. Then there's the tangy, soft layer of chili-spiked yogurt you reach after audibly crunching through crisp, rich sourdough. Priya says it's recommended to douse the sandwich in grassy cilantro chutney or straight up ketchup (the latter is her jam, and I tend to agree...though it's a tough call as both are delicious AND this sandwich can easily stand all on it's own, too). Thank you Priya and Ritu for sharing this and so many other accessible recipes with the world! I was so inspired after hearing the interview, reading more about the dish and making it that I had to draw it too! I went vibrant and punchy and bright just like the tastes in this lovingly created recipe. Like all of you, I am BIG into drawing what I and others are cooking....it's like living the happiness of preparing and eating a dish all over again. Xx.