Uzbek plov (pilaf)


When I was a kid growing up in Russia plov was one of my favorite comfort foods. My mom makes it so delicious. Plov is a traditional dish of Uzbekistan that is made with lamb meat. I decided to veganize this dish and it was a success. It came out with the right consistency, not sticky and slightly chewy, and so aromatic. Another reason why I wanted to make plov is to use my brand new cast iron Dutch oven. I wanted one for so long and finally got it. It make me so happy because I absolutely adore anything made of cast iron (including building columns in Soho in NYC). It just has so much history in it.

Without further ado, here is the recipe.

Serving: 6-8


3 cups of short or long grain rice (I used organic short grain brown rice), rinsed and drained

2 medium yellow onions, finely chopped

3 medium carrots, julienne cut

1/4 cup vegetable oil (canola, sunflower, avocado, grapeseed. Do not use extra virgin olive oil)

2 cans chickpeas, drained (or 1 cup dry chickpeas, soaked over night)

6 cups water

2 heads of garlic

2 tsp cumin seeds (or ground – 1 tsp)

2 tsp coriander seeds (or 1 tsp ground)

1-2 whole red chilly peppers

2 tbsp dried barberries, Sadaf Zereshk (or use goji berries instead)

1/2 tsp ground black pepper

Salt to taste

Parsley for garnish

On a medium heat saute onions in all of the vegetable oil – couple minutes. Add carrots and cook for another couple minutes. Add all the spices, chilies and barberries. Mix and cook for another couple of minutes.

If you are using dry and soaked chickpeas then throw them in now, and add 2 cups of water. Bring it to boil.

*** If you are using canned chickpeas, then skip the step above – you would add them about 10 minutes before plov is done cooking.

Gently pour all the rice over cooked veggies and spices – DO NOT MIX! Add water and salt. Gently bury garlic heads inside the mixture. They should be fully submerged.

Reduce heat to simmer, cover dutch oven with a lid and let it cook. How fast it is going to cook depends on your rice type. I would check it half way and see if rice needs more water, you don’t want it to stick too much to the bottom/burn. Add canned chickpeas (if using).

Once rice is cooked, and all liquid is evaporated, turn off the heat and mix plov. Garnish with parsley. That’s it, folks. Your plov is ready! Enjoy the buttery creamy garlic inside your delicious plov. Xoxo










Warm okra salad

First time I tried okra was when I went to Louisiana. It is a very different place compare to NYC. Southern hospitality is a real deal. Guess what dish did I have that had okra in it? Gumbo. Of course! I was then wondering what are these white little balls floating around the soup. Turned out… Continue reading Warm okra salad

Vegan turmeric carrot ginger soup


We are almost at the time of Spring Equinox. The time of change when spring claims its power over the winter. Lately I particularly enjoy cleansing uplifting foods. Vibrant colors makes my heart sings. I went to my local farmers market yesterday morning and picked up some really nice hearty carrots, onions, micro greens mix, and a whole bunch of other veggies, and apples, of course. I’m so happy to see anything  green being sold at this time of the year. Micro greens are great, they are loaded with vitamins, minerals and antioxidants – exactly what we need more of right now!

Here is how to make this cleansing soup:

Serves: 6 people

Time: 45 min


  • 4 large carrots
  • 1 medium yellow onion
  • 4-5 cups of veggie broth
  • 2-3 tbsp of fresh grated ginger
  • olive oil or coconut oil
  • 2 tsp of turmeric powder
  • Celtic sea salt to taste (if the broth is not salty enough)
  • 1/3 cup of plant milk if desired
  • 2 tbsp of vegan butter (optional)
  • black pepper to taste
  • High quality olive oil for garnish
  • micro greens for garnish

Peal carrots and chop them into 1/2 inch chunks. Peal onion and cut it chunky too. Heat up a saucepan on medium heat, add your oil of choice, put onions in, sauté for couple of minutes until fragrant, now add turmeric powder. Sauté for another few minutes until golden. Add carrots and saute together for 10-15 minutes. Then add your veggie broth, and extra salt if needed, and cook for another 10-15 minutes until carrots become softer. Don’t over cook them! You want your carrots still little hard not mushy.


The next step is to blend it all together with fresh grated ginger. After blending return your soup to the saucepan on a low heat, add butter and plant milk for extra creaminess. Turn off the heat before the soup start boiling. Voila! Serve with a sprinkle of micro greens, few drops of olive oil and freshly ground black pepper. Enjoy!!