A few weeks ago I visited my best friend, Ruchi in
St. Louis, where she
attends med school. We checked out the gorgeous fall foliage, ate frozen
custard, went on a brewery tour at
Anheuser-Busch, attended a lovely
Thanksgiving potluck and even attended a boot camp class. The trip was
especially fun since I lived in St. Louis for a few years when I was in junior
high but haven’t been back in years, so everything felt both familiar and new
at the same time.
 |
| 18 years of friendship |
While I was there, I had a few opportunities to play in
Ruch’s kitchen. For the Thanksgiving feast I made my
brownies (by request)
sprinkled with sea salt. The second dish was a bit more of an adventure…
The life of a medical student is pretty much filled with
studying, class, and more studying, so I decided to save Ruch some time by
making her food for the week. The requirements? Healthy, vegetarian and
preferably with veggies. Also, whatever she happened to have with her kitchen.
I ended up making something that was healthy, filling and colorful that looked
and smelled as delicious as it tasted. I enjoyed it when I came home I
recreated it in my own kitchen. And best of all? It’s easy. Recipe and photos after the jump.
