Homemade Harissa - Cook Republic #vegan #glutenfree

Homemade Harissa

More or less every cuisine in the world has contributed to the hot sauce movement. And Harissa is North Africa's delicious offering to the world of spicy, flavour packed food. A traditional red harissa is a hot chilli pepper paste very popular along North Africa's Mediterranean coast - typically Tunisia, Morocco, Libya and Algeria. It is usually made by roasting hot chilli peppers and then grinding them to a paste along with toasted spices and oil. From scouring the ingredient list of popular harissa brands imported from Tunisia, I came to the conclusion that the Africans were not kidding when it came to heat. Their harissa paste was made from purely hot dried chillies and the heat facto... Read More >>
Lemon Lime Granita With Cucumber Mint Salsa - Cook Republic

Lemon Lime Granita With Cucumber Mint Salsa

Granita hails from Italy, deriving its name from the Italian word for grainy. It is a frozen fruit dessert like a slushy made up of coarse crystals. Hence the name.  A granita is a labour of love. Don’t let anyone tell you otherwise. If you think that you can mix it and just leave it in the freezer, you’ve got another think coming. A lot of granita recipes suggest making a fruit purée, freezing it overnight in a shallow tin and then scraping it just before serving the next day. But to get a granita with a decent body and those delicious grainy frozen crystals, you will need to freeze it and scrape it and then refreeze and scrape it a few times over until the frozen crystals are coarse an... Read More >>
Vegan Basil Pesto With Miso - Cook Republic

Vegan Basil Pesto With Miso

Let's talk about why I decided to share a vegan basil pesto recipe when I already have a few basil pesto recipes on the blog that are dead simple and house favourites including one for Thai pesto (yum!). Dairy has never been a good friend of mine. I love it. I mean, I love butter and couldn't live without it! I love a splash of milk in my coffee, yoghurt, a bite of hard aged cheese every now and then and the occasional (well, more than occasional!) ice cream. But I have to be sensible about it or else it wrecks havoc on my digestion and brings an onslaught of bloat and lethargy. To remedy that, I have been trying to cut it out of my recipes wherever I can without compromising on taste. E... Read More >>
Slow Sundays At Cook Republic - Photo/ Sneh Roy

Slow Sunday Edition 1 – Chicken baths, backyard wildlife, childhood traditions.

I remember Sundays as a child. There used to be unbelievable excitement leading up to it because it was the only day of the week when we didn't have school (most schools in India conducted classes for half a day even on a Saturday). It was also the day when we were allowed to watch TV and that too in the morning. Mickey & Donald Show set the tone for the day while breakfast (which was usually a delicious egg creation) was savoured over an episode of Star Trek. The extremely tacky and jilted puppet animation of Fireball was lingered on after which we were sent off to explore and do whatever little kids did three decades ago (a whole lot of nothing!). Sunday lunch was a treat with favo... Read More >>
Pistachio Matcha Snack Balls - Cook Republic

Pistachio Matcha Snack Balls

There can never be too much a of a good thing. Like a daily good habit or a beautiful song on repeat. Like a weekly family ritual that never grows old, like a trusty old recipe that uplifts your soul. It is knowing these good things and collecting them as you go about your daily life that makes life itself more worthwhile. I have a trusty old recipe, a delicious nut cake full of energy and vitality that gets baked in my kitchen regularly. Like a good thing on repeat. So I took that good thing and made another good thing out of it. The famous Flourless Pistachio Cake became the inspiration for these delightfully green raw Pistachio Matcha Snack Balls. See, I have never been an earl... Read More >>
Pineapple And Coconut Loaf - Cook Republic

Pineapple And Coconut Loaf

Did you know that pineapple fruitcake was flown on Apollo 11 into space and back to earth and that very slice now sits at the Smithsonian, probably in a glass case? If I was on that mission, I don't think any slice would have made it back to earth. My first brush with pineapple cake was when I had just finished high school and a bunch of us were hanging out at a girlfriend's home. Her mum had a pineapple cake just casually sitting in the fridge. She cut big slices for us and we sat on the couch with our big bowls and spooned the almost pudding like cake in our mouths. I remember thinking that I had died and gone to heaven. It was quite possibly the most delicious cake I had ever eaten in... Read More >>
Broccoli Soup With Cashew Cream - Cook Republic

Broccoli Soup With Cashew Cream

I find that vegetables are a lot like people. Some are ready to be your friend the minute you meet them while some need a nice conversation or two to warm up to you while some need a whole lot of cajoling and tender loving care to let down their guard and allow their true nature to shine. Broccoli falls in the second category. Although you could eat broccoli raw, a little bit of attention and cooking will make it taste not only fantastic but reduce the awful gas in your tummy that is caused by virtually all members of the cabbage family. Broccoli soup can either be a nightmare experience or not, depending on how you cook it. I learned it the hard way after I forgot it on the stove once a... Read More >>
Avocado And Lime Margarita - Cook Republic

Avocado And Lime Margarita

A few months ago I got involved in a fun avocado project where I had to create 30 Instagram posts of recipe inspirations highlighting the mighty avo, one for every day of the month. After the initial excitement of avocado toast and guacamole wore off, I had a terrible sinking feeling that I had run out of avo juice on the third day of the project. What does one do with avocado besides smear it on toast and mash it up in a delicious guac for taco night? So after I had a little meltdown, I started looking on Pinterest for inspiration. I noticed that the most common use of avocado besides the two recipes I just mentioned were sliced up beautifully in a salad.  Does slicing and dicing an ing... Read More >>
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