Vegetarian Dishes – Life with Tisha

Delicious Greek Yoghurt Spinach Dip! {Recipe}

If you’re an American, you know spinach dip is a party classic. It’s easy to make, available ready-made for purchase at almost any grocery store, and it’s always the first to disappear off the table! We Californian’s generally like to serve it in a sourdough bread bowl with more bread on the side for dipping,…

Wild Mushroom & Okra Stir-Fry {Recipe}

By: tishamgrg September 1, 2017September 2, 2017

Asian Cuisine, Food, Vegetarian DishesLeave a Comment

So my Mother-In-Law and I were combing through our fridge one night while looking for veggies to combine in a dish for our dinner. We ended up making this delicious dish with okra and wild mushrooms. I definitely did NOT expect it to taste this good, but wow, did this simple dish really make our…

Porcini Mushroom and Cavolo Nero Linguini {Recipe}

This bowl of deliciousness is actually a pasta I randomly made out of necessity for lunch one day. It was the day before we went for our weekly shop, and the fridge was looking sparce. I was out of most things except for a bit of cavolo nero (black kale) and leftover raw red bell…

Strawberry Toast {Recipe}

Strawberry toast is literally the easiest thing you can make that is filling yet extremely flavourful. A handful of ingredients will do the trick to make this yummy toast! You can simply eat it for breakfast, or add another slice of toasted bread with cream cheese to turn it into a sandwich for a summer…

Butternut Squash Lasagna {Recipe}

Okay folks, ask and you shall receive. I’ve now pretty much perfected this dish to my own preferences, but obviously, you can do whatever you want with it. While I use spinach, you can always sub for kale. I wouldn’t sub the butternut squash though – there’s really nothing like it. If you’re in England,…

Basic Béchamel Sauce (white sauce)

Béchamel is considered the mother of all sauces. She is where it all starts. If you want to make a creamy soup? Start with a béchamel. You want a gravy? Béchamel. You want a creamy pasta sauce? BÉCHAMEL! (You get the idea.) It all starts with the roux, a mixture of equal parts fat and…

Savoury Hidden Veggie Potato Pancakes {Toddler Approved}

I’ve been making these veggie filled pancakes since little guy started eating real food. They’re very nutritious and very filling. I usually like to make enough for the both of us because it’s so yummy! Tips: remove all water from veg before mixing together. You can do this by placing in a cheese cloth or…

Rainbow Rice Recipe {Toddler Approved}

We as parents know the struggle of feeding a small child. I mean let’s be honest, sometimes it’s a struggle to feed ourselves when it’s getting toward the end of the day and you just don’t have the energy, but you don’t want to order in again. There are days I don’t want to cook,…

Mung Bean Jelly Banchan!

By: tishamgrg June 9, 2017September 2, 2017

Asian Cuisine, Food, Vegetarian DishesLeave a Comment

So you guys know I love Korean food. My fav restaurant in my hometown of Fremont, California is a little place called Mom’s Tofu. They have amazing food there that makes you feel happy, full, and unlike eating out at most restaurants, it doesn’t make you regret it the day after. Fresh, flavourful, and tasty…

Soy-Braised Lotus Root (Yeon-geun-jorim 연근조림)

Lotus root has a beautiful texture, almost in between a potato and a radish. This dish was so good that even my toddler nibbled on it! Original recipe by Maangchi. Soy-Braised Lotus Root (Yeon-geun-jorim 연근조림) Prep time: 5 minutes Total cook time: 1 hour and 20 minutes INGREDIENTS: 1 pound skinned and trimmed lotus roots…

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