In Pushkar I discovered an amazing vegetarian Indian street food that is also easy to make at home. It's thick poha! If you can find it in the international section or Indian grocery, buy two bags. It's so good. 

Starting the day with vegetables in pancakes rather than fruit makes me feel so good. This gluten-free crepe recipe was inspired by uttapam we have enjoyed in India as well as Korean kimchi pancakes. The tradition of serving a pickled vegetable with most meals is shared by both Indian and Korean cuisines, so why not marry the two when it is delicious to do so! Makes 6 medium sized pancakes (good for 2 adults depending how hungry you are!). Our 2 small kids love these pancakes, so I double the recipe so we have leftovers. Ingredients: 2 cups of gluten free flour (Bob's Red Mill

This rich vegan cheese sauce goes great on pasta, nachos, sweet potatoes, salad, red quinoa, rice cakes, and so much more. Nutritional yeast and sunflower seeds are a magical combination you have to try! Makes about 2 cups of sauce Vegan sauce ingredients: 1/2 cup tofu 1/4 cup nutritional yeast 1/4 cup roasted sunflower seeds 1/4 cup water 2 Tbsp olive oil 2 Tbsp agave 2 Tbsp apple cider vinegar 1/4 tsp sea salt Combine all ingredients in a food processor until smooth.