mama's table... dal and rice

this monday was the first Mama’s Table, a weekly sharing of food around the communal table at SPACE.

thanks to my resourceful friend and freegan, josh, we were able to save a giant bag of lemon rinds - discarded from a popular local lemonade stand - from becoming trash and used them to make indian lemon pickles after our dinner of dal and rice. i can’t wait for those sour, spicy pickles to be ready to eat with my dal next time.

kitchiri (dal and rice)… and a beetroot salad

kitchiri is an ayurvedic dish known to detoxify and balance the body. because it is easy to digest, it is traditionally eaten when recovering from illness or by those undertaking panchakarma, an ayurvedic cleanse. there are countless versions of the recipe but no matter which kind of rice you choose or how many or few spices you use, kitchiri is always a simply delicious, belly-warming bowl of goodness. ghee (clarified butter) is usually the foundation of kitchiri but we found a light flavored oil works just as well and tastes just as good.

for the kitchiri…

a splash of light flavored oil (we like grapeseed)
1 onion, chopped
1/2 teaspoon red-pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon whole cumin seeds
6 cups or water
1 1/2 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
sea salt to taste
a bundle of cilantro, finely chopped

in a big soup pot, combine the oil and onion over medium heat, cooking the onions until they soften. add the spices and salt, stirring to release their flavor. stir in the rice and lentils and stir fry for just a few minutes. add water and bring to a boil, then simmer for about thirty minutes or until the rice is very tender. add more water as you cook if you prefer a soupier dish.

check for salt and adjust as necessary. stir in the cilantro and serve warm, with a spoonful of your favorite indian pickle. you can make your own south indian lemon pickles or, if you're not feeling that ambitious, pick up a jar from your local indian grocer. my favorites are mango and lemon – delish!


for the salad…

2 or 3 medium sized beets
a handful of cilantro, finely chopped
a squeeze of lime juice
a sprinkle of cumin powder
a pinch of salt, to taste

combine all of the ingredients together in a bowl and let stand for an hour before serving.

seoul vegan potluck

in only the second month of the seoul vegan potluck , a community was born. it was a lovely sunday afternoon, surrounded by new friends and beautiful food at SPACE, an urban oasis in the center of seoul, where wellness is on the menu daily.

we feasted on moroccan zaalouk, fig and walnut salad, roasted red pepper hummus, ratatouille and a late summer quinoa medley. bellies were full, friendships were made and SPACE was warmed by the coming together of our community in our humble oasis.

thanks seoul vegan potluck for a wonderfully tasty and heart-warming event last weekend and thanks chincha magazine for including my fig salad! can’t wait for next month at casablanca!

BOUNTY | the summer issue from pinch + dash

at last! the summer (er, late summer?) issue from pinch and dash is finally here and available on our website and in our etsy shop! there’s always time for one last summer BBQ :)

for this issue, we collaborated with local businesses and entrepreneurs from around the world (and in our own backyards) who inspire us with the work they do. from korea to canada, haiti to india, BOUNTY is full of stories, interviews and (of course) recipes from people - just like you and me - who are changing the way we eat. so plan that barbeque or picnic in the park and invite your friends and neighbors for a taste of our summer favorites.

in its pages…

kale ceasar salad

coconut rhubarb popsicles

chunky guacamole

zaalouk

lemon drop cookies

kombucha tea

and so many more.

sending love from our kitchens to yours…

pinch + dash