Soto Ayam is Indonesia’s answer to chicken noodle soup. The dish celebrates slower cooking, mild flavors, and sustained nourishment.
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These pancakes are a family favorite. The recipe is based off of my elementary school music teacher’s recipe and I have yet to find a better one. Swap any add-ins you like, or stick to the original. It’s nostalgic food at its finest!
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I love tofu and I’m always looking for new ways to cook it. This baked-style tofu is great if you want your tofu to be the main feature (the pattie style is more substantial). Serve over rice, or as part of entire Rainbow Bowl!
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You can put this sauce on anything. It’s excellent as the finishing touch to Rainbow Bowls, but it’s also great as a salad dressing, with roasted veggies, as a dipping sauce for grilled chicken, or even as a sandwich spread.
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Bok choy is one of my all time favorite vegetables. It’s crunchy, water-filled, and has a unique flavor (lightly onion and chicory tastes). I was inspired to make ‘hot bok choy’ after a dish I loved while dining in China town in NYC. This dish brings the heat, but is still flavor-forward, so if you like spice, it’s for you! This dish is awesome all by itself, along with some white rice, or as part of Rainbow Bowls.
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Imagine deconstructing an egg roll and having a whole bowl filled with the delicious stuffing…sound yummy? It is! This dish is fast, satisfying, and can be made with any veggies you have on-hand. I eat mine along with sticky white rice, or make an entire Rainbow Bowl.
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Rainbow bowls are filling, bright, and versatile. There are four recipes plus sticky rice in this bowl, and you can choose which combo is right for you. The recipes keep great too, so whip up a batch and have bowls all week!
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This soup is fall in a bowl. And it’s particularly excellent for the time of transition in early fall when you still have late summer veggies in rotation. Soups are forgiving in general, but especially this one, so think of the ingredients as a general guideline, and otherwise, use up what’s in the fridge. Enjoy!
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Pumpkin curry is the quintessential fall dish as far as I’m concerned. Like many, I love “pumpkin spice", but I prefer savory flavors over sweet ones. This curry is the answer. Plus, it’s a recipe in alignment with Vata season: it’s warm, hearty, and spiced. As the weather cools down and pumpkins become ripe, this dish will bring comfort and nourishment.
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I love cooking during Vata season (fall and early winter), because produce options are abundant. You’ve got some late summer delights, like tomatoes and other nightshades, and you’ve got an early variety of squashes and pumpkins. Once combined, these ingredients make for vibrant and hearty dishes, which are the perfect compliment to the cold and dry weather of the season.
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