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There are so many ways to prepare Vegan Chili. This recipe calls for Textured Vegetable/Soy Protein. (TVP/TSP). These are the same foods with different packaging. TVP/TSP are both made from defatted soy flour cooked and dried. When you add hot water it takes on the same texture as chopped meat. Try this chili when it’s cold and rainy outside, or even if it’s not!
Growing up in Bombay, India exposed me to a variety of street food and home cooked Indian delicacies, courtesy of my parents who are both fantastic cooks and loved to experiment. Here is my rendition of a South Indian street food favorite called Chicken Dosa (Indian Crepes stuffed with chicken filling) I hope you enjoy preparing this classic dish as much as I enjoyed creating it for my SCAD Illustration class!
#scadatlanta #chicken #dosa #indian #streetfood #scad
Three recipes in one! First make the Mexican adobo, then the roasted tomatillo salsa. Combine with some pork to make delicious Pork Chile Verde. This recipe was inspired by the many versions of this incredible dish that we had during a winter trip to beautiful Colorado.
Tapioca pearls are my favorite savory Indian breakfast. They are extremely delicious and healthy and combined with the nuts they become a rich breakfast. I love the spongy chewy texture which is unparalleled to any other food!! And it can be easily made vegan if ghee is substituted with oil!
After I submitted my last recipe 'Spicy Tomato and Harissa Soup", on my birthday I was given a huge box by a friend filled with the recipe and all the ingredients you need to make your own harissa. I have drawn all the ingredients that were in that box and written down the recipe. The ingredients are Turkish, Greek, Italian, Dutch, French and Spanish - how international can you get?
This recipe was developed in a nunnery in Puebla, Mexico, to celebrate the country's independence from Spain. It has the colors of the National Flag, green from the chiles, white from the walnut sauce, and red from pomegranate seeds sprinkled as garnish over the chile. The recipe has 35 ingredients but it is not very time consuming, once all the peeling and cleaning is done. It is served in the month of September, the month of independence celebrations, when Poblano chiles are at their best.