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Already have an account? Photo: Anne Kim Growing up in Kabul, Afghanistan, Tahmina Ghaffer recalls a childhood surrounded by young families coming together to share meals. In the warm evenings, the families would enjoy long, communal dinners of korma and always plenty of rice. They would sip cardamom tea with sugared almonds and cookies. But in 1993, warring factions in Afghanistan forced Ghaffer and her family to flee, crossing through central Asia and eventually finding a new home in Rotterdam, Netherlands. The violence in Afghanistan has made it impossible for Ghaffer to return to her hom...

2 - 3 teaspoons sugar or honey Cilantro, to garnish Preparation In a heavy bottom pan, heat up a tbsp of oil. Once hot, add the whole spices and sauté for 30 seconds. Then add in the onions, tomatoes, cashews, ginger, garlic, salt to taste, 1 tbsp red chili powder, and cook until the tomatoes are completely softened. Should take about 12-15 minutes. After the mixture is cooked and cooled, fish out all the whole spices and blend the mixture to a smooth puree. If you wish, at this stage you can strain the gravy. In the same heavy bottom pan, add butter and the remaining oil. Once the butter me...

Already have an account? Photo: Clean Eating These may look like conventional veggie burgers, but they’re secretly healthy, make-ahead meal planning super-stars. The first step is to make up a big batch of the chipotle beet bean burger patties. That way you get your beet-steaming all done at once and use up a full can of black beans. Once you’ve meal prepped those bad boys, they can keep in the fridge for five days, or freeze well to be used later.  When you’re ready to bust them out for a meal, try them on a bun or lettuce wrap, smothered with lemon avocado sauce. The sauce itself is...

Already have an account? Photo: TheCookNook / Shutterstock Orzo is a tiny pasta that looks sort of like oversized rice. For this orzo salad, just toss in all the ingredients of a classic caprese – ripe, bright red cherry tomatoes, bites of mozzarella cheese, and basil. Beyond that, it’s up to you. Want to omit the cheese or swap it for a dairy-free cheese? Do it! Want to add some additional veggies? Works! Just chop them up so they’re in bite sizes that fit with the other mix-ins. Whatever ends up in your bowl, the results are a perfect party buffet item. It’s good at room temperatur...

Already have an account? Photo: Stephanie Ganz Zucchini is not exactly summer’s sexiest vegetable, struggling to compete with tomatoes at the height of their juicy glory. But it’s time to give the zucchini a moment to shine. This zucchini soup takes the humble green squash to an unexpectedly luxurious place – using little more than the vegetable’s own textural greatness to do so. There’s no cream or diary; this vegan soup gets all its smoothness direct from the zucchini. To give this mild, chilled summer soup an aromatic blast, I turn to lemon juice and a handful of soft herbs, lik...