food and discovery of the soul with global inspirations especially my roots in For balance of mind, body and soul.
For the love of good healthy food and cooking with and for friends and family. For the discovery of who we want to be and who we can be...
These are my personal discoveries of global food..food the language that unites us all. From the Americas to Kashmir, Thailand and Middle East and many more, this is what brings me love and reawakening.
An exquisite Kashmiri Mushroom curry with rare morel mushrooms. This versions was adapted to a vegan and healthy version which just made it finger licking good.
A tomato and yogurt Kashmiri Curry of this exquisite and rare mushroom that are a gift from the Himalayan region
Portrait of Kashmiri Morels- exquisite, earthy, intricate with umami levels through the roof.
Wrapping up the recipe the these beautiful mushrooms in a tomato yogurt curry base.
Enjoyed the vegan fare at last night. This was cauliflower tacos with delicious sides. We also tried vegan fajitas - a good blend of Indian and Mexican flavors
Recipe is as visually stunning as it is delicious – our Beetroot Raita. This delightful dish combines the earthy sweetness of beets with the cool, creamy goodness of dairy-free yogurt, creating a symphony of colors and flavors that will leave you crav
his recipe is as visually stunning as it is delicious – our Beetroot Raita. This delightful dish combines the earthy sweetness of beets with the cool, creamy goodness of dairy-free yogurt, creating…
Ciders and Sauces - this is how the prep goes
finally strained after 6 weeks
from fermenting my garden
We are set for a few weeks 😀
Creating Kashmiri vegan food for - phool yakhni is a beautiful rendition of in yougurt and aromatic spices. The use is what I love. I have made this vegan with plant yogurt. Amazing food that sends you to a meditative state to a land of a unique and beautiful cuisine that dates back centuries. Recreated with joy in a eccentric American kitchen 🙂 . Recipe on the blog.
Lunch on a perfect fall day - Kashmiri Razmah, Dill carrot and peas Lucknow style, homemade achar and basmati rice
Recipes are on my blog.
A Palestinian lentil eggplant and pomegranate stew
The journey of discovering and rediscovering Kashmiri breads….
This one made with fermented buckwheat was new to me and pure joy to learn the making process in a remote village in Kishtwar.
A blog write up coming soon.
Tea break with freshly harvested walnuts, fresh corn roasted on coals and cardamom tea. Sweet and simple pleasures of
Here’s what to do with your garden harvest - char eggplant, tomatillos and red peppers on an open flame 🔥
These will be mashed up with garlic and tahini and some plant yogurt for an amazing dip
That weekend burger to feed your soul….
The buns are homemade with millet following a recipe from . The burger is a mix of beets, black beans, mushrooms and walnuts for that perfect taste.
It is adorned with eggplant dip ( recipe in my feed), cashew cheese, tomato lettuce, sprouts and avocado
Love life and eat well ❤️.
Basket full of Tomatillos from my neighbors garden 🪴 what a great gift
Any recipe ideas? Besides
That fire roasted eggplant garlic and pepper dip is smoky, creamy and robust. Plant based healthy eating with all the flavor.
Thai curry lunch with air fried tofu and sweet potato noodles.
Thai curry is a beautiful thing- this one especially made with a home made curry paste ( recipe on my blog) simmered with some plant milk and vegetables of choice. I used carrots and eggplant and then topped with pan fried portobello mushrooms.
Tofu was pressed, cut in triangles, marinated in soy sauce and garlic and then air fried.
I found these sweet potato noodles at the grocery store which are beautiful and healthy.
Garden harvest pasta is just the right way to use my harvested zucchini, tomatoes and beans.
A simple basil and h**p seed pesto brings it all together beautifully.
No oil in this recipe but feel free to top with a high quality EVOO.
Rice and lentil pasta cooked just right
Lightly steamed zucchini carrots bean and kale
Pesto is a blend of fresh basil and mint with garlic and h**p seeds and some nutritional yeast and preserved lemons
Mix together while everything is still warm and top with cherry tomatoes and fresh basil.
I had some moong sprout as well so added those as well.
Summer harvest is a joy 🤩.
The simplest energizing sprouted mung salad- 🍀
Mung will sprout within a couple of days and adds high nutrient richness to your salads. The cherry tomatoes, green chilies and cucumbers are abundant in the garden these days so they went right in very finely diced. The dressing is lemon juice, cumin, black salt and a little sumac.
Carrots ( very finely diced)
Serrano or mild green chilies
Indian cuisine is known for its vibrant flavors and delicious pickles. One such pickle that packs a punch is the Indian garlic pickle. Made with aromatic spices and fresh garlic cloves, this pickle adds a burst of tanginess, crunch, and depth of flavor to any meal. I made this recipe with garlic pods I planted in November and harvested in June....
Indian cuisine is known for its vibrant flavors and delicious pickles. One such pickle that packs a punch is the Indian garlic pickle. Made with aromatic spices and fresh garlic cloves, this pickle…
Waiting patiently for the heirlooms to ripen 🙂
this delicious bold and cold soup that combines the natural sweetness of watermelon with the crispness of cucumber and tomatoes to create a delightful twist on the classic gazpacho. perfect for a hot summer day.
this delicious cold soup that combines the natural sweetness of watermelon with the crispness of cucumber and tomatoes to create a delightful twist on the classic gazpacho.
Beetroot kanji- this tart and tangy probiotic Indian drink is something that I make year round. The fermentation with beets produces beautiful gut health benefits. The taste itself is to die for 😋
There is a recipe on my blog that I learned watching my grandfather patiently make many versions of this.
Prepping for my za’atar mix this afternoon. The organic oregano and thyme from my garden has been dried. I especially like to add the organic rose petals to it. I will then be toasting some cumin coriander and sesame seeds and then pull it all together with sumac and Aleppo peppers.
Making your own spice mixes at home is a game changer.
Today I will use this spice to marinate some veggies for grilled naan sandwiches
Lehsun ka achar … this is a toasted garlic pickle with curry leaves that is just incredible especially from my organic homegrown garlic pods
Recipe coming soon…
A beautifully healthy whole food plant based recipe with eggplants and mushrooms...
A beautifully healthy whole food plant based recipe with eggplants and mushrooms
A perfectly balanced bowl full of goodness
This has a bed of chopped kale, adorned by perfectly steamed purple potatoes, roasted cauliflower and broccoli ( recipe from ), sprouted black lentils
Dressing was freshly blended with:
Roasted red bell pepper
Enjoy the beautiful with a .
Mother’s Day at does not disappoint- a beautiful platter for me was just perfect as the family soaked in the sunshine on the patio.
Creamy Corn Curry with East African roots…. The blend of tomatoes, spices( turmeric, chilies, coriander) and coconut milk is fragrant and simmers the corn on the cob beautifully.
If you are avoiding the heaviness of coconut milk you can use Soy milk with a few drops of coconut extract ( which is what I did).
Cumin coriander turmeric chilies
Lime leaves and lemon grass
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