parsnip + three bean chili (v)


Winter, soul-crippling as it may be, doesn’t mean that you have to go flavorless! The best way to combat banal winter eats is by taking advantage of late season crops and flash-frozen vegetables (vegetables that are frozen in a relatively nutrient-rich state). So, I created this flavor combination to highlight one of the most underrated root vegetables: parsnips.

In the same family of carrots, parsnips are the root of the parsley plant. Their flavor has more zest, spice, and is much sweeter than that of carrots. In fact, parsnips were used as a sugar source in Europe even before beets or sugarcane. The best part? They grow all winter long!

This dish is perfect for cold nights, filled with vibrant and healthful ingredients. One of my best kept secrets for building such complex flavor quickly is the (soy) chorizo–it’s life-changing! Adding it to the base of the chili adds a robustness to the flavor profile that would normally take hours to achieve. Happy eating!




  • 1 package soy chorizo (I get mine from Trader Joe’s)
  • ½ medium onion, diced
  • 3 tablespoons tomato paste
  • 1 cup parsnips, chopped
  • 1 cup carrots, chopped
  • 1 8oz can chickpeas
  • 1 8oz can red kidney beans
  • 1 8oz can black beans
  • ½ cup frozen corn
  • 1 qt (4 cups) vegetable broth
  • 1 teaspoon of red pepper flakes (variable)
  • salt and pepper, to taste
  • blue corn tortilla chips (garnish)
  1. heat 1-2 tablespoons of olive oil in a large pot; add onions to sauté
  2. once onions are transparent, add tomato paste, parsnips and carrots; cook for ~5 minutes
  3. add chorizo, breaking up clumps with wooden spoon; cook for an additional 5 minutes
  4. add all beans and frozen corn to pot, along with vegetable broth and red pepper flakes
  5. bring to boil and simmer on medium-low heat for ~40 minutes
  6. season with salt and pepper, to taste
  7. serve with blue corn tortilla chips if desired (some other non-vegan topping options include sharp cheddar, a poached egg, or Greek yogurt)




around the world in eggs and toast

DSC_0296.JPGA tried-and-true combination, eggs and toast have taken hold as a staple breakfast food over the last several generations. Together, egg and toast is a canvas for a multitude of flavors that tie into its heartiness, especially flavors inspired from cuisines found around the world.

So, let’s take a trip (recipes below)!

DSC_0284We start our journey in California, with the exceedingly popular avocado toast. I keep mine simple: smeared avocado on some whole-grain toast, topped with lots of black pepper and red pepper flakes, finished off with a sunny-side-up egg.

Next stop… Mexico!


Huevos rancheros, which literally translates to “rancher’s eggs,” consists of eggs cooked in a tomato-chili sauce served atop a soft corn tortilla. I decided to throw in some corn to tie everything together, and add some feta cheese for a tangy counterpoint.


Going trans-Atlantic, this much healthier and open-faced interpretation of a croque madame consists of veggie-bacon (you could use the real thing if you’d like–I was looking for something crispy and salty without the fat!), an egg, and luscious bubbling gruyere cheese (you could use Swiss as a lower-budget option).

We now move into Spain for a new twist on an old classic.


In my rendition of pan con tomate (con huevo in this case), a deceptively simple Catalan breakfast dish consisting of crusty toast scrubbed with fresh garlic, topped with tomato and olive oil, I’ve added a smear of ricotta for some extra creaminess. The garlic-scrubbing step is absolutely essential! The permeating flavor of raw, robust garlic is something that this dish simply can’t do without.


Continuing  eastward, this pesto toast is probably my favorite. Taking a healthier spin off the Italian classic, I make mine with spinach! That way, this toast is (almost) a salad in disguise. Of course, I would be remiss if I didn’t include some type of cheese here, so I went with a classic: goat cheese.


Just kidding. This one’s my favorite.

Hailing from Tunisia, this portable shakshuka toast really sweeps across the entire flavor spectrum. Shakshuka has received a lot of recent praise: it’s essentially eggs poached in a hearty spiced tomato and chili sauce. Though one of the most popular dishes in Israel, it is often served across the Middle East and Spain with some type of meat or sausage. To find a common ground, I spiced my tomato sauce using soy-chorizo (which has most of the spices in shakshuka anyways!), and topped the dish with a healthy sprinkle of goat cheese to brighten it up.

At last, we arrive in South Asia with this methi toast.


Methi, also known as an esoteric-sounding plant called “fenugreek”, comprised a large part of my childhood diet. Daal methi, the dish shown above, consists of lentils stewed with the fenugreek leaves. Somewhere between the flavor beans and lentils, this nutty dish, rich with umami, pairs perfectly with eggs and bread–after all, that’s how I’ve always eaten it!

My hope is that you’re inspired to explore flavors and concepts from around the world in a way that makes sense to you.

Bon voyage!



  • 1/2 avocado
  • 1 slice of toast
  • 1 egg

The preparation is pretty self explanatory–smear the avocado onto the toast, season with whatever you like, and add the egg on top.

HUEVOS RANCHEROS (~4 servings)

  • 1 medium onion, chopped
  • 1 green bell pepper
  • 15-oz can of whole tomatoes (crush them yourself)
  • 3 tomatillos
  • 1-2 red chilis
  • Corn (frozen is fine)
  • Red pepper flakes
  • 8 Eggs
  • corn tortillas
  • feta or cotija cheese, crumbled
  • Lime (garnish)
  1. heat oven to at least 400 degrees , place red chilis, tomatillos, and the bell pepper on a pan and roast until slight charring is visible
  2. heat 1-2 tablespoons of olive oil in a large skillet; sauté onions
  3. chop the bell pepper, chili (seeds removed), and tomatillo, and add to onions
  4. pour canned tomatoes into a medium bowl, crush with hands, and then slowly add to onion and pepper mixture
  5. add in desired amount of frozen corn
  6. season with salt, pepper, and red pepper flakes as desired
  7. turn heat to low, and crack 8 eggs into the skillet, covering the skillet until the eggs are cooked
  8. sprinkle with cheese; serve family style with warmed corn tortillas and sliced limes to garnish


  • 2 slices of bacon
  • 1 egg
  • cheese

Again, this is a very simple preparation. Assemble the bacon and sunny side up egg on top of the toast, cover in grated gruyere or swiss cheese, and broil until the cheese is bubbly.


  • 2 cups packed fresh spinach leaves
  • ¼ cup packed fresh basil
  • 2 cloves garlic
  • ¼ cup toasted pine nuts
  • 2/3 cup extra virgin olive oil
  • ½ cup freshly grated parmesan
  • salt and pepper
  1. combine all ingredients in a blender or food processor, and pulse until a loose paste is formed
  2. smear on toast and top with egg if desired


  • 28 oz. can of whole San Marzano tomatoes
  • ½ package of soy chorizo–already has all the spices in it!
  • Red pepper flakes
  • ½ of a medium onion, chopped
  • 2 cloves of garlic, chopped
  1. heat up 1-2 tablespoons of olive oil in a medium saucepan over medium heat
  2. sauté onions, then add chopped garlic
  3. add in the chorizo, breaking up clumps with a wooden spoon, cook for about 10 minutes
  4. empty can of whole tomatoes into a bowl and crush with hands, then slowly add into saucepan
  5. cook for an additional 3-5 minutes
  6. season with salt, pepper, and red pepper flakes to taste
  7. smear on toast and top with egg and goat cheese if desired


  • 2 cups methi leaves
  • 1 cup red lentils (masoor)
  • ½ teaspoon turmeric
  • 1-2 cloves garlic
  • ¼ teaspoon cumin seeds
  • salt and pepper
  • red pepper flakes
  1. cook the lentils in the turmeric and 2 cups of water over medium heat until tender, ~25 minutes
  2. heat up a pan with olive oil, and toast the cumin seeds until they become fragrant
  3. add chopped garlic and the methi leaves, cooking until wilted
  4. add in the cooked lentils, salt and pepper, and red pepper flakes to taste
  5. spread on toast and top with egg if desired

photography: Jyotsna Soundararajan