A comforting dish for the cool nights or rainy days of summer that is kept feeling light with a chickpea tofu topped with caramelized onions and cilantro.
Once you master the shape, fill potstickers with anything you choose. For unique texture and flavor, this recipe uses shiitake, oyster, and button mushrooms.
Located in French town is the historic Villa Shanti hotel and restaurant. With its European style and French and Indian dishes all visitors feel welcome.
This recipe is quick, nutritious and totally versatile — just add any veggies that can be eaten raw — which is a perfect trifecta for a weeknight dinner.
The addition of unsweetened cocoa powder and a sauce that is baked in instead of poured on top keeps this take on the traditional English dessert from being cloyingly sweet.
The basic polenta base can be a used as a base for many topping combinations. Tomato sauce, white sauce, ricotta in this case, the options are unlimited.