in the power of Southern flavors and soul food. She acknowledges the false notion that these cuisines are always fried and full of unhealthy fats by driving the point that the South is an incredibly diverse region of the United States, with influences from enslaved people, indigenous Americans, and Europeans—all leaving a distinct mark on this culinary landscape. Her mission boils down to food that not only feeds your body but that “makes you tap your foot and feel alive.
Rohita made the Cardamom Apple Pie, which produced a wonderfully flaky crust using vegan butter and sweet apples that had a little extra something from the spice. Plop some nondairy ice cream on top and experience bliss! She also made Claiborne’s Skillet Cornbread, which had just the right amount of sweetness and was the perfect pairing to winter soups and stews.
We started out with the Tofu Noodle Soup With Coconut Lemongrass Broth, which was light, refreshing, and satisfying all at once. Doing something as simple as blending cilantro and coconut milk with a few other ingredients makes a broth that’s delicious and versatile. We loved the hearty additions of broccoli, tofu, and snow peas, though we suspect they could easily be replaced with any vegetables that happen to be in your fridge.
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