An ingredient that you might always find on my counter at home would be squash. I absolutely adore squash, more for its longevity in terms of staying fresh (they can just sit for 3 months if stored in a cool, dry place!!!) but also because they are delicious and so good for you! And when I saw My New Roots’ post on squash cakes, I knew I had to make that a priority on my “to cook list”. And here it is!
I’m not sure why but I’ve never been a huge fan of samosas. Sure, they are pockets of deep fried carb-y goodness with the accompanying sweet chutney dipping sauce which, as a whole package, really should be right down my alley but no, I’m not sure what it is.
But I think that might have changed once I made rice paper samosas with mint chutney.
And when I mention roots, I’m referring to beetroots. And also my favourite blog ever, My New Roots. When I saw Sarah B’s post last week on traveling light that featured a brown rice and beet salad, I just knew I had to make it. And I had to make it ASAP. So here is my take on her brown rice and beet salad.