Spice World International Market – A Must-Visit Market in Johnson City, TN

by Danielle Bussone

 

 

New Apna Bazaar was once a fledgling concern in Kingsport, Tennessee.  After seven successful years, it outgrew its tiny, overcrowded space and migrated to a busy strip mall in Johnson City, TN. The name was changed to Spice World, and the store was a significant improvement in space and location. Cluttered, over-filled shelves gave way to clean lines of orderly products from India, refrigerated shelves of fresh produce, and freezers containing exotic items one can find nowhere else in the Tri-Cities region.

 

 

Five years later, Spice World took over the empty business next door, doubling its size. This acquisition provided an excellent opportunity to expand into other markets, and Spice World has recently morphed into  Spice World International Market.  I have been shopping at this family-owned store since it was the diminutive Indian market in Kingsport. When it moved to Johnson City, I began driving the thirty minutes extra so I could continue purchasing spices in bulk and fresh produce and herbs that are challenging to find elsewhere. I consider it well worth the drive.

 

Bulk herbs and spice blends

 

Hard to find produce, herbs, and spices.

 

Plenty of fresh produce to peruse.

 

Spice World’s owner, Chirag Patel, is knowledgeable and friendly. If you can’t find an item, he will order it for you. Over the years, I have learned from Chiraq how to use products with which I was unfamiliar. I knew nothing about Indian food when I began, other than the fact that I liked it. Now I’ve become a relatively competent Indian cook and a familiar explorer of his aisles.

I once asked Chiraq if he carried jackfruit and was delighted to be presented with a fresh one upon my next very next visit. You can now find baby jackfruit in cans on his shelves; far more convenient than wrestling with the whole fruit, which can be a messy endeavor.

 

Jackfruit in brine.

 

 

Chirag Patel and his lovely wife and partner, Pallavi

 

It is almost hard to believe how much Chiraq and Pallavi have accomplished in twelve short years. From a  cramped little market with only two aisles, the Patels have turned their store into an international supermarket carrying a plethora of supplies from India, Asia, and the Middle East. Yet, Spice World has not lost its homey charm. Chiraq is usually around, beaming a broad, authentic smile and chatting with customers on a first-name basis. He will always stop what he’s doing to answer questions or to explain a new product. One often sees his father there, manning the cash register or stocking supplies. His wife’s nephew is often seen busily stocking shelves or assisting customers. I’ve also met his brother filling in on one occasion when he was visiting Chirag from India. It truly is a family concern.

 

The uncluttered aisles are prominently labeled, but Chirag will gladly direct you to whatever you are seeking.

 

You can find a variety of rice, grains, and specialty oils on shelves against the back wall.

Rice, grains, flours,  & specialty oils.

 

Always available is an enormous selection of spice blends and whole and ground spices in bulk. Organic options are available as well.

 

 

 

As a vegan, I appreciate that the meat is separated from the vegetables in the frozen sections. Chirag works with a butcher who cuts and packages the meat for him fresh with each order. Chirag then freezes it for a longer shelf life.  The meat freezer is along the back wall, easily accessible but entirely removed from the packaged vegan and non-vegan meals.

 

 

A  wide assortment of frozen vegetarian prepared meals (defacto vegan), breads like naan and paratha, cut vegetables, frozen appetizers and snacks and non-vegetarian prepared meals can be found in the freezer section of Spice World.

 

Teas, Coffees, Crackers

 

Packaged Foods

 

Thai Curry Pastes, Soy Sauces, Soup Mixes (I LOVE the Vegan Tom Yum Paste!), Hot Sauces, Rice Noodles, and other Asian Ingredients.

 

Canned fruits, Coconut and Goat Milks, Shiitake Mushrooms, Seaweeds & More!

 

Beans, Sauces, and Indian Condiments

 

I usually make a beeline directly to the cookware area where I’ve found lots of useful items that are now part of my kitchen arsenal.

 

Interesting and Useful Cookware, Gadgets, & Supplies

 

If you arrive famished, no problem. Pallavi keeps an assortment of home-cooked foods available at the checkout counter. I’ve sampled all of the ones that are plant-based. These are what one might think of as Indian street food and are quite good. Most are fried, so I don’t partake of them often. Chirag can heat them for you at the counter.

You may imbibe on chai latte as you shop. The dhokla, a cake made from chickpea flour, is delicious; in fact, I liked it so much I had to learn to make it myself. It is the first thing Indian I learned to cook with Chirag’s sage advice. Now it is a favorite at my table.

 

Indian Homemade Snacks Can Be Purchased At the Counter.

 

Spice World International Market is a beautifully stocked grocery store tailored to meet the demands of the burgeoning Indian, Asian, and Middle Eastern communities of the Tri-Cities area. For chefs such as myself who enjoy preparing international cuisine, it is a godsend.

If you love to cook and live in the Tri-Cities area, (Johnson City, Kingsport, and Bristol, TN), you owe it to yourself to check out Spice World International Market. You are likely to find everything you need to go crazy creating foods with astonishing flavor.

It is located only about a quarter of a mile off I-26 on the corner of State of Franklin and Browns Mill Road in Johnson City, TN.

You may run into me prowling the aisles for novel culinary items. If you do, ask me what’s cooking!

 

Co-founder and editor of Veggin’ Out and About!, Danielle writes restaurant reviews, profiles, and interviews of people making a difference in the plant-based community. She is the author of, “Time For Change: Whole Foods For Whole Health,” and is a co-founder of the plant-based cooking blog, Time For Change Kitchen. Contact Danielle directly to share your restaurant finds, to make comments or just to say hello.
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Spice Up Your Travels With A Taste Of India in Winchester, VA

by Danielle Bussone

 

As you must know by now, Rich and I are huge fans of Indian cuisine. Indian food is a perfect fit for plant-based diners with a penchant for robust spice blends and mouth-watering preparations. Indian fare varies from restaurant to restaurant just as it does from region to region within India. This provides us with endless opportunities for exploration of this exotic cuisine as this visit exemplifies. Rich and I are delighted to report on dishes we have not previously encountered.

 

 

 

Yesterday, upon returning from a family affair in Syracuse, NY, we stopped at Winchester, Virginia for a sleepover and a meal. Luckily for us, Taste of India Winchester must have been signaling to us telepathically because our fine-tuned culinary antennae honed in on their transmission and directed us right to their location, just as we finished checking into our room.

 

 

 

 

 

Taste of India is a gorgeous restaurant decked out with large comfortable booths, glass-covered tablecloths, a bar with seating, and a splendid buffet area with free-standing tables and chairs. The buffet is served at lunchtime from 11am to 2:30pm, Tuesdays through Sundays. The restaurant is closed Mondays. The buffet boasts at least three vegan items on the menu at all times. There is also a fourth item that may be either vegan or vegetarian, depending on the day. The bar serves a variety of beers and wines but no hard liquor.

 

 

Buffet Area (Tues-Sun 11am-2:30pm)

 

Bar serves beer and wine

 

The first thing I noticed upon opening the menu, is that there is a separate vegetarian section in which vegan options are clearly listed as VEGAN! As much sense at this makes, it rarely ever happens. I usually have to go through the menu ingredient by ingredient, hassling the waiter with dozens of questions, and still I’m not really sure if I’m getting a truly vegan product. Taste of India Winchester has taken the guesswork out of the equation, with the exception of the appetizer section, where one does still have to ask. That list is not long though, and the staff know what they are doing, so even that is not a problem.

A welcome plate arrived with three types of sauces and a crispy flatbread, almost like a cracker, imbedded with cumin seeds. One of the sauces was a sweet tamarind chutney, the second was a chunky savory mint and cilantro green sauce, and the third a crisp onion condiment with tomato puree and spices. All worthy of recognition!

 

Welcome Plate

 

For starters we shared a combination of two fried dishes which were very similar; a Samosa, a traditional triangular-shaped fritter stuffed with Potatoes Masala and peas, and Aloo Tikki, a similar tasting potato patty dipped in chickpea batter and fried. These were served with another amazing sauce, which is apparently a combination of the three mentioned earlier and with an added layer of something extra.

 

Samosa (left) and Aloo Tikki (right)

 

The store owner and manager, Kamal Khatri, has agreed to share his recipes for these fantastic sauces, which are staples of Indian cuisine. Rich and I will be returning in the coming weeks to do a video of of just how these exquisite flavors are achieved so that you will be able to make them for yourself!

Now on to the main course!

For my entree, I ordered Vegetable Patia, a slightly sweet dish of mixed vegetables stewed in a blend mangos and Indian spices and served with jasmine rice.

 

Vegetable Patia

 

Mattar Mushrooms, a house specialty

 

Rich ordered Mattar Mushrooms, a house specialty of mushrooms and peas in a rich and savory stew, also served with rice. They were perfectly spiced with a melt-in-your-mouth yumminess that is hard to describe. Of course, we shared so we each enjoyed both dishes, which were perfect complements of one another.

 

 

We also enjoyed Poori, a balloon-shaped airy unleavened flatbread that must have been quick fried. It left us licking oil from our fingers from its exterior, while still savoring layers of the soft interior. This was a first for me. While I’m not generally a fan of fried food, once in a while I figure I can indulge.

 

Poori

 

This is a definite two thumbs up for some of the most superb Indian food we have found in recent memory. Taste of India Winchester is located conveniently off I-81 and is a perfect place to stop for lunch or dinner to break your travels whether heading north or south across this great country.

 

Fortunately for us, the impending chutney/sauce/condiment video makes our return a fete accompli. I can’t wait to sink my teeth into some more of the many vegan options on the menu! 

 

Check with us in a month or so when Kamal shows us how to make his marvelous condiments!

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Swiss Chard Rolls Stuffed with Spicy Potatoes Masala

 

 

 

 

by Danielle Bussone

 

Swiss Chard Rolls Stuffed With Spicy Potatoes Masala

 

This recipe has a number of steps but it is really quite simple to make. If you don’t care for spicy food, simply leave out the hot pepper.

To assemble you’ll need:

4 leaves swiss chard
1 recipe Spiced Masala Potatoes
1 cup red quinoa
1 recipe tahini sauce

 

1 – Prepare Quinoa

 

Ingredients:

1 cup quinoa, (red, white or mixed)

1 ½ cups Mirepoix Vegetable Stock (see Time For Change: Whole Foods For Whole Health!) or water

Preparation and Method:

Rinse quinoa under running water in a fine-meshed strainer. Transfer to a small or medium sauce pan with a lid. Stir in 1 ½ cups vegetable stock or water and bring to a boil (about 2 minutes). Reduce heat and simmer for 20 minutes. You’ll know it is done when the quinoa grows tiny little tails and all of the water is absorbed. Remove from heat and fluff with fork.

 

2 – Toast Cashews

 

3 – Prepare Spicy Masala Potatoes


Ingredients:


3 medium (about 1 1/2 lbs) yukon gold potatoes

1 medium to large red or yellow onion, chopped
15 curry leaves or more (1 or 2 stems)
1 teaspoon mustard seeds, any color

1 teaspoon cumin seeds
1 teaspoon tumeric
1/8 teaspoon black pepper
1/2 teaspoon red chilli powder
salt to taste

1/2 cup toasted cashews
cilantro for garnish


This is a deliciously flavorful way to eat potatoes. I first tried this dish at a fantastic Indian/Sri Lanken restaurant called, Dosa Garden, in Staten Island, NY. I was so smitten by the flavors, I hounded the owner to share the recipe with me. He gave me the general ingredients and this is the version I cam up with. I think it comes pretty close. While Kandi, from Dosa Garden, uses oil when he prepares this dish, this is an oil-free method. The preparation times of this dish overlap into the cooking time.

Preparation: 5 -7 minutes

 

Method:
Wash and dice potatoes, leaving skin on (5 – 7 minutes). Rinse and transfer to a medium sauce pan with a lid. Put in enough water or vegetable stock to come half-way to the top of the potatoes (1/2-1 inch, depending on the size of your saucepan). Bring to a rapid boil. Reduce heat and cook at a low boil until fork tender.

While the potatoes are coming to a boil, peel and chop onions.

Heat your sauté pan and add chopped onions. Stir. Add curry leaves, cumin seeds, and mustard seeds. Sauté, stirring frequently, until onion is translucent. Add 1/8 cup water, turmeric, black pepper and chili powder.

While the onions and potatoes are cooking, prepare cashews. You can leave them whole or chop them into coarsely chopped pieces. In a small fry pan on medium heat, brown cashews, turning them over with a spatula or flip them in the pan frequently. When they are lightly browned, transfer to a cool dish. Don’t leave them in the pan to cool because they will continue to brown and will possibly burn. Set aside.

When potatoes are fork tender (most of the water should be boiled away), drain, reserving liquid, and add to onion mixture. Toss all ingredients until completely covered with the spicy onion mixture. Mash mixture with a potato masher. If the potatoes feel a little dry, add a little of the reserved potato water, 1 tablespoon at a time. Fold in cashews. Garnish with cilantro leaves.

Serve hot as a side dish as a filling for Utthappam (Indian Potato Pancakes), or as a filling for Swiss Chard Rolls. This is also good served cold as a potato salad .

 

4 – Tahini Sauce

 

Ingredients:

1/4 cup Tahini
2 teasp white miso (garbanzo bean or soy miso)
1 teasp Mitoku sweet brown vinegar, or brown rice vinegar
1 tbsp fresh lemon juice
1 tbsp brown sugar
3/4 cup water

Method:

Tahini sauce is delicious over just about any grain dish. It will keep three days in your refrigerator and reheats well. You can make it to the consistency you desire.

Time: 10 minutes
Yield: 3/4 cup

Preparation and Directions: 2-3min
In a blender on medium-high speed, blend all ingredients until smooth.
If you have a high-powered blender, like a Vita-mix, you can put it on high and blend until the mixture is thick like heavy cream and warm. Add just enough water to thin to a nice creamy sauce. The only problem with using a Vita-mix for this is that the sauce will tend to be a little frothy, with lots of small bubbles in it. While this doesn’t affect flavor, it can give it a less desirable appearance. I, personally, don’t mind this but if you do, blend this in your regular blender and transfer it to a small saucepan and finish the process on the stove.

If you prefer to heat it on a stovetop add 5 minutes to preparation time.

If you don’t have a Vita-mix, transfer the sauce to a small saucepan and carefully heat on medium-low until thickened, adding water until you achieve a warm sauce with the consistency of heavy cream. (Nut sauces like to burn so stir frequently.

 

5 – Wilting Swiss Chard Leaves To Prepare For Stuffing

 

Pick out the largest swiss chard leaves you can find and those with few or no tears in them.

First, half-fill a large skillet or sauté pan with water. Cover and bring to a boil. Fill a large, wide-rimmed bowl with cold water. If you have ice cubes, add a few to the water to get it as cold as possible. Set aside. (You can leave this in your sink for less mess.) Also, lay a large, clean towel on your countertop for draining water from leaves.)

While the water is heating, wash several chard leaves to get rid of any residual dirt and grit. Choose a large leaf and turn it over onto a chopping board so that the bottom rib of the leaf is exposed. Lay a paring knife on its side and gently shave about half of the stem off, taking care not to cut through the stem entirely nor accidentally puncture the leaf. This will allow the leaf to bend easier while rolling it. Cut off stem at the base of the leaf and save for making vegetable stock, put in compost or discard. We won’t be using it in this recipe.

Remove lid from water and reduce heat to simmer. Gently lay prepared leaf in hot water and submerge for 30 seconds. Remove with a tong and transfer to cold water bath to stop cooking. Once cooled, remove from water bath and spread out on towel to drain. Pat with another clean towel to dry exposed side of the leaf. Repeat process with all the leaves you plan to stuff.

 

6 – Assembling Swiss Chard Rolls

 

To Assemble:

Take wilted leaf and place, shaved stem side up, on a chopping board or large plate. Spoon a generous portion of Spicy Potatoes Masala (see recipe) onto the bottom of the leaf and roll towards the top of the leaf, tucking the potatoes under as you go. When you’ve completed one full turn, fold the sides of the leaf towards the middle. continue to roll until you’ve used the entire leaf. This technique is very similar to rolling a burrito.

 

To serve:

Prepare a bed of Red Quinoa (see recipe, you may substitute any other type quinoa) and spoon some Tahini Sauce (see recipe) over it. Arrange one or two swiss chard rolls on top of the quinoa, then drizzle some more of the Tahini Sauce over the top. Enjoy!

 

Links to Amazon.com are affiliate links. When you buy something through my links, Veggin’ Out and About! receives a small commission that helps support this site, which is greatly appreciated. It does not increase the cost of your purchase, and it helps us to continue to serve you. I post links only to products I use myself, have been highly recommended by a trusted source (which I will always disclose), or are very similar to products I use that are no longer available. Click on product to view link.

 

 

I don’t know how I ever lived without a Vitamix. This is an excellent product and lasts a very long time. It is multi-functional and it makes it possible to make creamy cheeses from nuts and ice creams, which are virtually impossible with a regular blender or a food-processor, as well as sauces, soups, breads, and much more. I use my Vitamix every single day and have for the past eight years. It’s still going strong!

 

 

I always use earplugs when working with loud electrical appliances. This is a great, inexpensive, reusable set that has a box to store them in as well as replacements for when you wear yours out. They last a very long time and are washable. Rich and I keep a pair for each of us in the fold-out drawer below our sink so they are always handy.

 

 

 

I’ve not personally tried these particular brands of whole organic cashews. They have good ratings on Amazon and are reasonably good prices, and also offer free shipping. I recommend purchasing the 2-pound bags to begin with to see if you like them. They offer a better value than the 1-pound bags. Freeze or refrigerate what you are not using right away. You may also be able to find these at your local grocers.

 

 

You can usually find quinoa at your local health food store and often at Asian grocers, if you happen to have a good one in your area. Many grocery chains are now carrying this delicious, nutritious grain. If you can’t find it in your area, many products are available on-line, often with free shipping. You can get much better prices if you buy in bulk quantities. Quinoa comes in black, red, white and mixed. The more colorful, the more antioxidants and, therefore, the more healthy!

 

 

I like this brand because it is made entirely with organically grown sesame seeds (no fillers or added oil) and because it comes in a glass jar. With all the health risks associated with plastics, I avoid them if at all possible.

 

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Coconut Curry With Indian Spices

by Danielle Bussone

 

 

Watch this video to learn how to make Coconut Curry with Indian Spices! This recipe is from my new book, “Time For Change: Whole Foods For Whole Health!” It is a perfect food for transitioning to a plant-based diet. It is deliciously decadent and filled with health-promoting antioxidants and phytonutrients.  YUM!

 

Hi, Y’all!

 

What? You expect perfection?

What? You expect perfection?

There seems to be a learning curve to this business of making cooking videos. I made lots of mistakes in the production of this one, but the ladies from ElderSpirit were very forgiving and a lot of fun. Rather than cut out the mistakes or redo the video, I’m sharing it with you blunders and all hoping you will be equally forgiving. We did cut out a lot in the interest of time and clarity.

I started to explain about how healthy garlic is and I managed to botch that section of the video. Here is the lowdown as explained by Dr. Michael Gregor of NutritionFacts.org. Garlic is the number one cancer fighting food. However, the protective effect of garlic may be destroyed in the cooking process so it is better to eat it raw or to crush it ten minutes before cooking. Crushing the garlic allows the compound alliin and the enzyme alliinase, which are located in different parts of the garlic’s cells, to combine and form the powerful enzyme allicin. This enzyme, once created, is resistant to heat. It takes ten minutes for that enzymatic process to take place.

 

Hmmm... How do I fix this?

Hmmm… How do I fix this?

Another gaffe I made is I forgot to put the spices in towards the end of sautéing the onions. This allows the flavor of the spices to develop and adding them at the end of the sautéing process prevents scorching. Usually, spices are tempered in a little oil when cooking Indian and Thai dishes. Since we want to avoid using oil, which damages our endothelial cells and restricts blood flow, we add the spices at this point.

Adding the spices later didn’t noticeably affect the flavor at all, however, try to remember to add them earlier. Just the fragrance of the dish while cooking will make everyone scramble to find a seat at your table.

 

And there you have it!

And there you have it!

Also, because I was cooking for a crowd who did not care for spicy foods, I eliminated the chili pepper from this recipe. I really love it with the ground chili pepper but it’s fine to eliminate it if you wish. For simplicity I used a five-ounce package of organic spinach for this recipe, however you can add as much as eight ounces if you want to add more of this delicious phytonutrient. The original recipe calls for six ounces.

 

Coconut Curry With Indian Spices

 

This dish smells as good as it tastes. The aromas will drive your family and dinner guests wild while they are awaiting this treat. Again, don’t be intimidated by the number of ingredients needed. You’ll use these spices over and over. Measuring them out in advance into small bowls will prevent mistakes. It is easy to forget a spice if it isn’t handy. If you prepare the rice in advance, it will save you some time when you are scrambling to get food on the table. It is also very good served with French whole wheat couscous, which only takes 10 minutes to prepare. It is also excellent served over linguini.

Note that the cinnamon stick, bay leaf, and cardamom pods are for flavor and should not be eaten. Pick the cinnamon and bay leaf out before serving; the cardamom pods will be harder to find so just warn your guests that they are not to be eaten. They won’t hurt them, but the seeds are very fibrous and have a woody texture. Plus, biting into them may give your guests a jolt of cardamom flavor that could be overpowering.

 

Coconut Curry With Indian Spices

Coconut Curry With Indian Spices

Time: 35 to 40 minutes
Yield: 7 cups, plus rice

 

Ingredients:

Prepare in advance:
1 1/2 cups whole wheat French Couscous
2 1/4 cups mirepoix vegetable stock or filtered water
2 1/2 cups cooked chickpeas, or one can organic chickpeas (garbanzo beans) drained

 

Spice Blend:

1/2 teaspoon ground turmeric
1 tablespoon garam masala
1/2 teaspoon ground hot chili powder (You can substitute cayenne.)
1/8 teaspoon ground black pepper
1/2 teaspoon salt (optional)

 

Main Ingredients:

2 cups diced onion (1 large onion)
2 bay leaves
6 cardamom pods
1 (3-inch) cinnamon stick
2 tablespoons minced garlic
2 tablespoons minced ginger
1 can organic coconut milk
6 ounces baby spinach, washed and spun dry
1 pint cherry tomatoes, cut in half (1 3/4 cups or about 40)
1 tablespoon lemon juice

 

Preparation: about 20 minutes

Prepare vegetables.

Transfer drained, cooked chickpeas to a bowl. Set aside.

Set aside cinnamon stick and cardamon pods. Measure remaining spices into a small bowl. Set aside.

Method: 15 to 20 minutes

In a dry skillet, sauté onion with bay leaves, cardamom pods, and cinnamon until soft and translucent, stirring frequently (about 10 minutes).

Stir in ginger and garlic. Sauté 2 minutes, adding a little water a tablespoon or two at a time if necessary to prevent scorching.

Add turmeric, garam masala, ground chili powder, and black pepper. Stir until spices are fully incorporated with the onion mixture.

Stir in coconut milk, tomatoes, and chickpeas. Cook for 5 minutes or so on medium heat until sauce is bubbling and tomatoes have wilted. Adjust spices to taste.

Just prior to serving, remove saucepan from heat and fold spinach** into mixture until wilted.

Stir in lemon juice and serve immediately over rice, couscous, pasta or grain of choice.

*You can cook chickpeas on your stovetop if you don’t have a pressure cooker, though it will take longer. Or you can substitute canned chickpeas, drained and rinsed.

**Don’t over-cook the spinach. It should be added no more than 5 minutes before serving. Spinach becomes a little slimy if allowed to cook for too long. Heat it only until it is wilted.

Note:

In cooking demonstrations I often substitute couscous for rice, simply because of time limitations. Actually, couscous is very delicious with this dish. Coconut Curry With Indian Spices can also be served over linguini or angel hair pasta.  Please refer to my book, Time For Change: Whole Foods For Whole Health!, for instructions on cooking beans, vegetable stock much more.

 

French Couscous

 

French couscous is a tiny crumble-shaped pasta that looks a lot like cracked wheat and its precooked form, bulgar wheat. If you store your grains and pastas in jars, be sure to label them. More than once I’ve had to call the large health-food chain in the next city to ask them to look up the bin number on the items I just purchased because I couldn’t tell the difference between cracked wheat and French couscous. When I buy them in bulk, I’ve learned to write not only the bin number but the name of the item on the package.

French couscous is one of the quickest and least labor-intensive foods you will find. It only needs rehydrating in hot water. Boil the water, stir in the couscous, let it absorb the water and fluff. That’s all there is to it! It is a wonderful quick substitution for rice when you’re in a hurry or have forgotten to put rice on to cook in time for dinner.

Time: 10 minutes
Yield: 3 cups

 

Ingredients:

1 cup couscous
1 1/2 cups homemade vegetable stock or water

Preparation and Method:

In a small saucepan bring 1 1/2 cups vegetable stock or water to a boil.

Stir in couscous, making sure it all becomes wet.

Remove from heat and let it sit for 5 minutes or until all of the water is absorbed.

Fluff with a fork and serve. It is important to fluff couscous because otherwise it will become compact as it absorbs the liquid.

 

Co-founder and editor of Veggin’ Out and About!, Danielle writes restaurant reviews, profiles and interviews of people making a difference in the plant-based community. She is author of “Time For Change: Whole Foods For Whole Health,” released January 1, 2015

Danielle’s region is SW Virginia, Tennessee and North Carolina, and anywhere she happens to stop for sustenance along the road. Contact Danielle directly to share your restaurant finds, to make comments or just to say hello.

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How to make Paper Masala Dosa by by Dosa Garden Indo/Sri Lanken Restaurant

 
 
 
 
We are excited to post this video of how to make Paper Masala Dosa from Dosa Garden in Staten Island. We hope to have the full recipe posted soon.  

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How to make Masala Utthappam by Dosa Garden Indo/Sri Lanken Restaurant

 
 
 
 
Another exciting video! How to make Masala Utthappam from Dosa Garden in Staten Island. We hope to have the full recipe posted soon.
 

 
 

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