Wednesday night a few fellow students and I rocked it, India-style, for a little extra-curricular cooking. Some of the ingredients we used that you may not have heard of: kokum, asafetida, mango powder, and Pakistani rose petal spread. Six dishes in four hours. All vegan and gluten free, and chock full of vegetables and traditional healing spices.
Below: Spice-stuffed okra bombs. Delicious!
Below: I love the color contrast of the blue Le Creuset pot against the purple cabbage and green broccoli.
Below: This one is for Chef Alex (aka The Food Diva), food stylist extraordinaire and culinary instructor at The Natural Epicurean.
Below: The sixth and final dish, orange slices with rose petal spread, which was sweet, thick like a jam preserve, and floral. Very unique.