Chana and chole mean chickpeas, and a masala is a blend of spices in powder or paste form. Chole masala and chana masala then are the same kind of dish, but there are many different variations depending on the region of northern India and the choice of spices. One thing that all chole masalas have is a spicy and tangy sauce made almost always with onions and tomatoes. I've showcased several versions of chana masala on my blog, but I always enjoy playing around with different variations.

Read this recipe »

It is rare that I ever purchase chutney, tomato sauce or salsa, since they are very easy to prepare at home and much fresher with no undesirable ingredients besides. For instance, this thick and luscious spicy Indian tomato chutney is simply simmered for about 20 minutes, and it's so darn easy to make and totally worth the small effort putting it together. A bonus is that it keeps in a well-sealed jar in the refrigerator for at least a week and is made with staples you likely have on hand in your kitchen.

Read this recipe »

I learned the basics of baking by watching and helping my mom in the kitchen as a child. While this was certainly a good introduction, I still used to pretty much follow baking recipes religiously when I started on my own. But now I take liberties and have even adjusted classic desserts containing eggs and dairy to ones that are suitable for vegans, with great success. This tahini cake — altered from Maria Speck's recipe — might now be my favorite vegan cake, next that is to my a classic olive oil almond cake.

Subtly sweet, moist and with a myriad of flavors from macerated dried fruits, vanilla, lemon juice, tahini and sesame seeds and likened by my best friend to a halva cake, that description fits the bill just fine, especially as he didn't know quite what to expect when I told him what I was serving up. This was enjoyed for dessert, but it also makes for a very satisfying breakfast or with a favorite cup of tea or coffee as an afternoon treat. A bonus is that is it easy to put together and you don't need an electric mixer — just a couple of bowls, spoons and measuring implements.

Read this recipe »

A smaller and dark-skinned cousin of chickpeas, black chickpeas have a denser texture and stronger, earthier aroma and taste. Black chickpeas should be soaked for at least 12 hours before cooking. Black chickpeas are cooked with other strong flavors and featured in thick and hearty curries. The important thing is to make sure they are boiled well until soft. They tend to take longer than yellow chickpeas. I don't eat them very often, and I'm not sure why, because they are very enjoyable with a pleasant texture.

Read this recipe »