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Posts Tagged ‘Ying Ying Soy’

Happy Earth Day everyone!

Tandoori Marinated Tofu using Arvinda's Tandoori Masala on skewers on a bed of curried barley.

Tandoori Marinated Tofu on skewers on a bed of curried barley.

Do you ever feel like you’re on auto-pilot, and sort of robotic in your actions?

Sometimes the habits and lifestyle we keep is only out of mere habits, habits that we can change by making easy and simple changes. Small changes collectively make a huge impact. This is what the Earth Day movement is all about!

Adopting a plant-based diet is single most effective way to show Mother Earth some compassion. Meat production is extremely intensive on the environment so even cutting back on meat once a week can make a huge impact! Read more about the environmental impact of eating a meat-based diet in the Vegetarian Times here. Hellllo Meatless Mondays!

Serve this tofu on top of a bed of rice or grain of your choice or on top of a salad.

Serve this tofu on top of a bed of rice or grain of your choice or on top of a salad.

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Well hello everyone! Summertime for me is the best time of year to disconnect and reconnect to the self, which is why I’ve been away for a few weeks. Hope you too are enjoying the summer season!

My tofu curry is helping me celebrate the kick off of the 2012 London Olympic games!

As we speak, the London 2012 Summer Olympics is kicking off with their opening ceremonies. After India, the UK consumes the most curry in the world, which I’ve talked about in a previous post. After all, it was the British who conceived curry powder!

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Whenever I get on the conversation of the infamous Samosa–one the most popular Indian snack foods to hit the world–with colleagues or friends from South Africa, they always seem to have a word or two to say. “Samusas”, as they call it, are described as delicious and memorable, and few and far between in North America–unless you’re making them from scratch.

Traditional Samusas have a thinner, crispier pastry and typically have an aromatic meat filling.

Similarly, I’ve always called my Samosas “Samusas”. Growing up with my mother’s crispy, thin and almost cocktail-like Samusas, I’ve never taken a liking to the bigger, flakier mainstream counterpart.

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