Saag it to me: Indian fusion breakfast with chard-spinach-almond veg, sweet potato hash, eggs and raw almond parmesan

I have had a fix on saag lately. It all came about while in France. I was asked to make a an Indian green side dish for Christmas dinner that would complement everyone else’s fish main course. Saag seemed to be the simplest dish for me to make last minute and that did not require me to purchase unusual spices that would require a specialty store – and Indian/Pakastani restaurants or stores for products are not common in France as they are in many states and cities in the US. In fact, to my surprise, much of what I saw listed or heard as being referred to as an Indian dish – such as a samosa – did not contain a single ingredient that is found in traditional Indian cuisine, but rather North African/Middle Eastern cuisine. So I knew I could make something simple and Indian inspired. And unlike traditional saag, I added a boost of protein and texture with almonds. It was so good – I put it on everything I ate. But the best application was brunch – in a dish of sweet potato hash, saag and an egg over easy with a raw almond parmesan.

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To dairy or not to dairy: Zucchini ravioli with ricotta cheez and leafy greens in sage “butter” sauce with cashew nut parm and toasted walnuts

Earlier this summer, I had dinner with one of my good friends back home in New York City who loves good food and knows good Italian. He took me to Via Carota where I indulged in the most perfectly cooked tortelli with nettle and ricotta in a simple butter sauce topped with parmigiano-reggiano. It was divine – my mouth still waters thinking about it. I will never be able to make pasta as perfectly fresh and aldente as that – and nor should I. Perfecting such an art would take an unnecessary amount of time and would require me to eat pasta daily (why would I not take advantage of such a talent if I had it). Instead, I can be a connoisseur of pasta and eat it sparingly because finding such exquisitely made pasta is not easy and often expensive unless you are lucky enough to know of a fine Italian home cook. Does it mean that I must be left to salivate over my dreams of such fine cooking until I can experience it again? For me, the answer lies in being able to create something similar that is healthy, nourishing, fulfilling that can be eaten often without guilt or regret. So I made a pasta-less ravioli using a zucchini wrapper and I made this two ways : with and without dairy, because sometimes this girl loves a bite of cheese. I stuffed it with a mix of leafy greens and either real ricotta cheese or one made from cashews, and topped with a sage infused ghee based butter sauce and topped with walnuts and either parm or dairy-free cashew nut parm.

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Food glorious food: Zucchini “ravioli” bundles filled with savory beet puree, cashew nut goat cheese and chard

Taste and smell are linked to memories and have the ability to pull old memories from our brains. I find the reverse to be true as well – if I remember a food I ate, my mouth waters and I can smell it in my mind’s nose. On a stroll through my former work neighborhood, I passed Fig and Olive where I had the most amazing ravioli filled with goat cheese and herbs –  I could not let the thought go. I wanted to taste that soft doughy bundle of dairy.

I am lucky that if I am faced with craving, it awakens the creative problem solving side of myself and I can come up with a tasty gluten-free, dairy-free, vegetarian , protein filled, balanced and satisfying alternative.

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