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Ever crave a treat that tastes decadent but is a bit healthier? Get your veggies and good fats with this brownie-like moist loveliness. Khashayar infuses love into all of his vegetarian cooking…
Ingredients
2 pounds grated carrots 2 cups regular white sugar 2 cups white flour 1 teaspoon salt 1 tablespoon cinnamon 1 tablespoon nutmeg 2 eggs 1/2 cup milk 4 tablespoons melted butter 1/4 cup olive oil
Topping
2 cups greek yogurt 1/4 cup honey 1/2 cup slivered almonds
Instructions
1. Preheat oven to 350 farenheit degrees.
2. Mix together all the dry ingredients: carrots, sugar, flour, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the eggs and milk.
4. Combine all the above with the melted butter and olive oil.
5. Pour the batter into a 13″ x 9″ x 2″ baking dish.
6. Bake for an hour or until a toothpick inserted into it comes out clean.
7. Let the cake cool.
8. Stir topping ingredients together: yogurt, honey, and almonds.
9. Slice the cake and serve with a dollop of the topping. Garnish with fresh or frozen berries (frozen ones look tantalizing as they thaw, as if they’ve been powdered with sugar). It also gets a nice chewy crust when heated. If you prefer it warm, don’t add the topping until it’s out of the oven.
Want to listen to an audio version of today’s post? Click the Spotify podcast link above. And please give it a follow.
Cooking is how my husband, Khashayar, unwinds — and since his work has been ultra busy lately — in his spare time, he’s cooked up a storm. It’s as great for my tummy as it is for allowing me time to write my novels (more about them).
Lucky me, he’s as interested in coming up with plates as healthy and tasty as they are appealing. It’s always best to read an entire recipe to the end before setting out to shop for ingredients and cook. Here’s his latest recipe.…
Sweet Potato Veg Frittata by Khashayar Parsi
Step 1
Combine…
Sweet potato, 1 large, shredded
Parsnip, 1 medium, shredded
Onion, 1 medium, diced small
Mushroom, 1/2 pound, diced small
Eggs, large, 4
Seasonings to Taste…
Salt
Black pepper
Red pepper
Turmeric
Step 2
Mix in…
Cheddar cheese, extra sharp, 3 ounces, shredded
Tahini 1/2 cup
Step 3a + Step 3b
Add…
Olive oil, 2 tablespoons
…to a non-stick 12-13” sauté pan. Cook on medium heat for about 45 minutes, until browned. Flip half-cooked frittata onto a plate.
While the frittata is cooking, roast…
Zucchinis, 6 medium, sliced into thin medallions
Rubbed with olive oil and seasoned to taste
…on parchment paper in a 350 degree oven, until the zucchinis are browned, which will take roughly half an hour.
Step 4
Add the remaining…
Olive oil, 2 tablespoons
…to the pan, and sauté the other side of the frittata for 30 minutes, until browned.
Step 5
Greek yogurt and shallots…
Transfer the cooked frittata to a platter. Decorate with spirals of zucchini, dollops of Greek yogurt mixed with shallots, and sprinkles of dill.
Serves 4 to 6 people. Pairs great with a salad like this one of beets and greens…
Hungry for more of Khashayar’s healthy veggie recipes? H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E are some, and for even more, type KHASHAYAR into the search bar on this site.
What’s your favorite vegetable?
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Thank goodness COVID-19 hasn’t affected my ability to write and read, aside from the days it weakened my sight and energy. We’re much better, wake each morning slightly less raggedy than the one before in terms of feeling totally human.
It has a week since I’ve been able to smell and taste. If I hold my nose to a jar of cinnamon powder or a bottle of lavender oil, absolutely nothing registers. Taste is down to an occasional three notes of flavor. They’re subtle and offer no complexity. If something is super salty, ultra sweet, or blazing hot, they’ll call like old friends from a place so distant I can hardly hear them.
I tried sniffing a bottle of bleach… nearer = nothing… nearer = nothing… short of sticking my nostril right over the spout, a revelation terrified me. How easily I could accidentally truly damage myself without these two senses. How easily anyone could! My heart goes out to all who suffer this.
I try to rev my appetite by conning it that texture and temperature are flavors. My clothes haven’t gotten too baggy yet. I try not to stress over whether things will always be this way.
Ah, yes! There is indeed another note of taste I neglected to tell you about! It’s the most important one; the love Khashayar infuses into all of his vegetarian cooking rings loud and clear…
Ingredients
2 pounds grated carrots
2 cups regular white sugar
2 cups white flour
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
2 eggs
1/2 cup milk
4 tablespoons melted butter
1/4 cup olive oil
Topping
2 cups greek yogurt
1/4 cup honey
1/2 cup slivered almonds
Instructions
1. Preheat oven to 350 farenheit degrees.
2. Mix together all the dry ingredients: carrots, sugar, flour, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the eggs and milk.
4. Combine all the above with the melted butter and olive oil.
5. Pour the batter into a 13″ x 9″ x 2″ baking dish.
6. Bake for an hour or until a toothpick inserted into it comes out clean.
7. Let the cake cool.
8. Stir topping ingredients together: yogurt, honey, and almonds.
9. Slice the cake and serve with a dollop of the topping. Garnish with fresh or frozen berries (frozen ones look tantalizing as they thaw, as if they’ve been powdered with sugar). It also gets a nice chewy crust when heated. If you prefer it warm, don’t add the topping until it’s out of the oven.
Happiness Between Tails by da-AL 
