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plantbasedartist

Category: fall

November 14, 2017November 14, 2017

Braised tofu with mushroom fennel gravy

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November 1, 2017November 1, 2017

Kale and white bean soup

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September 16, 2016September 16, 2016

Gujarati daal

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Citrus panzanella with a sumac and caramelized lemon dressing! Greens, navel orange, grapefruit, blood orange, lemon, shaved fennel, toasted bread, and pine nuts.

hvd, Love ❤️

Happy Monday! I’m excited to share this shot of fruit chaat pani puri! This is our third and final dish from my recent collaboration with @farmo. Pani puri is traditionally a savory Indian street snack, however this is a sweet spin on the classic. We filled crispy semolina puris with fruit chaat (diced fruit seasoned with key lime juice and chaat masala) and served them along with pani (water) infused with orange, mint, ginger, and black salt.

Pav bhaji chili fries! This is another dish from my recent collaboration with @farmo— fusing American classics with Indian street foods. Check out my previous post to see another shot from our collaboration and stay tuned for one more post celebrating our Indian and American backgrounds.

Chaat-dog! A product of my recent collaboration with @farmo. We aimed to create a menu fusing American classics with Indian street foods— mirroring our identities as Indian Americans. Here’s crispy smoked tofu in a hotdog bun topped with cashew yogurt, cilantro coconut chutney, tamarind chutney, sev, cilantro, and pomegranate arils. Farhan was on Masterchef season 9 and he is also a fourth year dental student! It was great connecting with a fellow healthcare professional and food artist. Stay tuned for more collaborations and head over to his page @farmo to learn more about his work!

Fennel and puy lentil ragu with linguine pasta! Topped with fresh herbs and shaved vegan parm. Recipe now live at plantbasedartist.com!

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