Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~~~
There’s a pretty good Indian restaurant just a few blocks from my apartment called Swagat. They make a spinach soup with chicken that I always order and it occurred to me that I could probably make it at home without too much difficulty. As I often do, I googled Palak Shorba and checked out a few of the recipes. The one that sounded best to me was by master chef Sanjeev Kapoor. His recipe is vegetarian, instead of the chicken soup I get at Swagat, and used lots of whole spices. I simplified the recipe but used a similar flavor profile. Traditionally Palak Shorba is finished with a bit of cream; but, since I’m dairy free, I use coconut cream instead. I make this recipe often. Frequently, I revert to the Swagat version by adding shredded cooked chicken and eating the soup as a main course.
Today I had lunch with my friend Larry at Swagat. I ordered the Chicken Palak Shorba and brought my own version of Palak Shorba to do a taste comparison. NO CONTEST…mine was much better. I was shocked and pleased…Larry agreed with me.
Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve
So many of my recipes are from childhood memories. My mom was a fantastic cook but not above using prepared foods (the potato pancakes I get the most compliments on are “my mother’s recipe” which meant buying a box of potato pancake with onions mix and then thinning them out with a little extra water so they cook up thin and crisp). “Her” creamed spinach was Seabrook Farms doctored up with plenty of garlic powder. Alas, Seabrook Farms went out the window when I discovered my “dairy problem” and I have been trying to get a good replacement for it for ages. My breakthrough moment came when I was feeling that my recipe tasted fine but was not creamy enough and so I stirred in the tofutti – voila – perfection! (more…)