It was a cold and rainy night. The Husbands’ house was flickering with candles, and raindrops tapping lively on the roof replaced our usual soundtrack of music while we cook. We were craving something warm and cozy for this wintry occasion, and decided to make masoor daal from our blog. We also fried up fresh Indian samosas, one of our go-to recipes from the Sides chapter in our cookbook. As we enjoyed our dinner, the rain steadily grew louder and eventually turned into showers of hail. Between the glowing lights in our house and the rare southern California storm outside, it made for a romantic meal, and also inspired an idea for a brand new recipe. If you are a fan of Indian samosas, then you’re going to fall in love with our vegetarian Samosa Burgers with Cilantro-Mint Chutney. Fix yourself a vegan chai latte, sit back and relax, and let us explain what this new sensation is all about.
This post was created in partnership with Impossible™ Foods. All opinions are our own.
Rise and shine! The sun is up and the weather is sweet. The Husbands are here with an easy breakfast treat. It’s a busy time of year with the holidays and such, so we thought we’d share a recipe that doesn’t need much. This post may feel like a poem or a song, but it’s not meant to be that, nor meant to be long. It’s just a simple recipe to start off your day, with a few tasty ingredients which we will soon convey. Impossible™ Breakfast Sliders are on the the menu this morning, and they are incredibly addicting—we must give you fair warning.
This post was created in partnership with ALDI. All opinions are our own.
Ryan was practically a baby when we met in 2001. Just 19 years old and a freshman at USC, he moved to California from Oregon, seeking warmer temperatures, year-round sunshine, and a place where he could comfortably wear shorts and a t-shirt to class in the middle of January. Living a few blocks away from some of the best Mexican food in town and just a twenty-minute drive to the beach, Ryan quickly adapted to this harsh lifestyle. He had been in Los Angeles for 8 months when we first met at a recording studio, and a lot has changed over the last 18 years. Back then, he was more of a picky eater and didn’t appreciate foods like olives, tomatoes, and mushrooms—all of which he loves now. The recipe we are sharing today is something he definitely wouldn’t have enjoyed when we first started dating—in fact, to this day, he never orders mushroom burgers in restaurants since they’re often bland, rubbery, and disappointing. But this recipe is different. Prepared in a citrusy, garlicky sauce that is tangy and delicious, these marinated portobellos have converted Ryan, and might just make you a mushroom maven too!
Last week we hiked to Hermit Falls. This scenic 2 1/2 mile adventure through the forested canyons above Monrovia is one of our favorite places in Los Angeles. With majestic views of the San Gabriel Mountains, we walked through emerald fern-lined paths, winding our way through shady oaks, carefully crossing over several running streams before reaching the thirty foot waterfall at the end of the trail. The lush setting felt more like Kauai than Southern California. Here we were, high above the city, away from the noise, trying to work off the massive amounts of apple cider snickerdoodles and chocolate peppermint parfaits that were consumed during the holidays. And in those ancient hills—still sparkling like diamonds from the recent rains—the idea for this magical creation was conceived as we hiked along the babbling creek. We tested it for dinner as soon as we got home, and from the first blissful bite it was clear: they are hands down some of the best burgers we’ve tried.
We were thrilled to find a vegetarian version of this family favorite. When we were growing up, we were always excited to have sloppy joes for dinner, and every time it felt like a special treat. But what made them so appealing? Perhaps it was the tangy sauce, with a sweetness that felt indulgent and almost dessert-like. Maybe it was the silly name, or that they were just so messy and fun to eat. Whatever it was, they were so good that you couldn’t help eating more than one. Hats off to the Veganomicon for creating this tasty alternative that has the same smoky, tangy, sweet, and savory flavor as the classic recipe, but simply without the meat.