A Trip to India, Plus a Cheesy Kidney Bean and Casserole

I’ve just got back from a very special trip to India!

Growing up, my family was key in fostering my love of cooking.

On a daily basis, my siblings and I spent time with Mom in the kitchen while she cooked and told us stories she invented for us. Every summer we spent a month as a family at my mom’s childhood home, where her three uncles all lived with their wives and children. It was a large, sprawling house with a kitchen that was larger than most living rooms. There was no table and little counter space in the kitchen, so all of the work was done while sitting on the floor. From morning to night, my mom, the aunts, and the girl cousins in the house would sit together, chopping vegetables and rolling out chapatti (Indian bread) on cutting boards, chatting and giggling while the women cooked on little coal burners that sat on the floor in the middle of the kitchen.

—From Forks Over Knives: Flavor!

Needless to say, going home and sharing my new cookbook with everyone, was incredibly special. Particularly my mother, who has been such a big influence on my culinary journey, which continues to this day.

She loved the book! And was very proud.

To give Mom a taste of some of the dishes,  I made the Great Purple Pie for a party she hosted. Indians love their sweet, heavy-on-dairy desserts but here they were eating a low fat, plant-based pie. Everyone loved it!

Another day I invited all the family, for a lunch at a restaurant close to the old ancestral home I referred to in the book. Uncles, aunts, cousins and their spouses, children, and even some grandchildren showed up.

There were close to 50 of us!

Most of them had no idea what I’ve been up to over the past few years and thought I was inviting them to celebrate my birthday or just to get together after a long time.

This was part of the reason, but I also wanted to share with them the connection between our times together in our childhood and how that experience had evolved into a passion and a culinary profession here in the U.S.

Those summers of our childhood were as dear to them as they are to me. I am so grateful for the love and care they showered on me and my siblings over the years and as a result the bond of childhood friendships that I share with my cousins is so strong.

I read part of the introduction of the book and everyone got very emotional. And of course, they were very proud of me. ‘

Cooking for loved ones is a life-long passion. And writing a cookbook that other people can use to make tasty meals that are also healthy, to share with their loved ones is so exciting for me.

And on that note, here’s a recipe I thought you might enjoy!

Cheesy Kidney Bean and Rice Casserole

This vegan casserole is plant-based comfort food at its best: a creamy, savory mix of beans, rice, veggies, and a cheesy sauce that will have them coming back for seconds and thirds. Get the recipe here.

Let me know what you think, of this recipe or any of the recipes in the book.

Love Darshana
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PS: Flavor! is available at Amazon and other online book retailers, and from bricks and mortar bookstores nationwide. As well as having lots of yummy, healthy recipes, the photos are gorgeous—it makes a great gift!