My favorite DC REstaurants

Hello friends! Wanted to create a list of my favorite DC restaurants (pictures can be seen on my Instagram KookingwiththeKapoors). This will be a dynamic list of my favorite restaurants and eats in the area! I’ll try to post pictures along with the list soon!


  • Zaytinya: It’s a middle eastern restaurant with amazing vegetarian and vegan dishes! If you don’t eat eggs or are vegan make sure to request the vegan pita bread! My tried and true favorites at this place are the Baba Ghannouge, Hommus, Crispy Brussels, Falafel, Imam Bayildi and of course the Turkish coffee! I’m super excited to checkout their Halloumi Pide when I go next 🙂
  • Rasika: Is an amazing higher end, modern Indian Restaurant. I went here for a belated Galentine’s Day and really enjoyed the place. I’m an Indian food snob and this place blew my mind. When I went I did the four course vegetarian tasting menu and it was SO much food. I really enjoyed the experience and food! My tried and true favorites were the Palak Chaat, the Dal Makhani (which gets cooked for 6 hours! LOVE LOVE LOVED it), the Mint Paratha (it was a weird try for me but I LOVED it), and of course the Paneer Tikka Masala. We also got to try the amazing orange fennel ice cream which paired amazingly with the gulab jamun. I loved the concept of the apple jalebi and the kofta dish was a great addition for someone who loves spice!
  • Curry &Pie –Restaurant Review: CURRY & PIE DC for Indian PIZZA and some amazing Indian food.
  • Taim-Restaurant Review: TAIM-DC for THE BEST falafel I’ve eaten in the continental United States (she said what she said).
  • NuVegan- Restaurant Review: NuVegan DC for amazing Southern Vegan Food
  • Busboys and Poets- Has always been a tried for me for comforting vegan and vegetarian noms.
  • Galaxy Hut and Space Bar-; Have my favorite grilled cheese sandwiches in the world.
  • NiceCream- for my favorite ice cream in the Arlington, VA area 🙂
  • Sugar Shack- for the best vegan samoa doughnut I’ve had in my life
  • Midnight Treats- are amazing for thick vegan cookies!!
  • Dessert Lounge- in the suburbs is best for Indian ice cream and snacks!
  • Ambar Clarendon- For vegetarian/vegan friendly Balkan cuisine.
  • Sheesh Kabob/Grill- for Afghanistani food that is vegetarian and vegan friendly!
  • Agora- for an amazing middle eastern brunch ( 3 words- UNLIMITED FRESH PITA).

Tofu Scramble

Hello friends! Today I will share with you my family and friends favorite brunch item that I make! TOFU SCRAMBLE! I know it’s relatively easy to make and everyone has their own versions BUT, I promise that y’all will love this version and it’ll make an appearance on all of your favorite brunches! This tofu scramble is packed with umami flavors and veggies!


  • 1 tbspn oil
  • 3/4 cup frozen kale (or any veggies really)
  • 1/4 cup fresh tomatoes
  • 1 block firm tofu
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1/2 tspn chili powder
  • 1/2 tspn cayenne or paprika powder
  • 1/2 tspn chili flakes
  • 1/2 tspn turmeric powder
  • 1/4 tspn pink salt (for that eggy flavor)
  • 3 tbspn nutritional yeast
  • 1 tbspn liquid aminos (or low sodium soy sauce)
  • 1 tbspn apple cider vinegar
  • salt to taste


  1. In a non-stick pan, heat oil on medium heat.
  2. Add frozen kale and tomatoes (or 1 cup veggies of your choosing).
  3. Sauté for 3-4 minutes on low heat or until cooked through.
  4. Crumble up the block of tofu and add it to the veggie mixture in the pan.
  5. Add onion, garlic, chili, cayenne/paprika, chili flakes, turmeric, and pink salt. Sauté the mixture until it is well-incorporated.
  6. Let the mixture cook for about a minute and then add nutritional yeast, liquid aminos, vinegar, and salt.
  7. Sauté and let cook for 5 more minutes. Make sure you don’t let the bottom burn!
  8. Once the mixture has cooled, enjoy!!

Thicc Double Chocolate Cookies

Hello friends! When you are craving an easy, chocolatey, gooey, flavah packed cookie, you HAVE to try this one. If you have someone you are cooking for this Valentine’s Day (read: make these for YOURSELF) I recommend making these as they are always a crowd pleaser! ENJOY these nomsss ❤


  • 3/4 cup melted ghee
  • 1 1/3 cup granulated sugar (feel free to use brown sugar or a mix of both: the chocolate flavor will be more intense with all brown sugar which we LOVE)
  • 4 tbspns sour cream (THIS IS KEY)
  • 1 tbspn vanilla extract
  • 1 tspn baking soda
  • 1 1/2 cup flour
  • 1/2 cup cocoa powder (dark cocoa for my dark chocolate fans)
  • 2 cups chocolate chips (or any other combination of add-ins i.e., chopped dark chocolate)


  1. In a medium sized mixing bowl, whisk melted ghee and sugar. Whisk until well combined. Hint: Make sure ghee isn’t hot because the next step will curdle if it is.
  2. Add in the sour cream and vanilla extract. WHISKY WHISKY (as Bro Kapoor would say), until a homogenous mixture.
  3. Add in baking soda, flour, and cocoa powder. Mix with a spatula until nicely combined.
  4. Add in the chocolate chips.
  5. Chill dough for 20-30 minutes in the fridge.
  6. Preheat oven to 360 degree Fahrenheit.
  7. Shape cookies into tablespoon sized (or double/triple, we don’t judge). And place onto a parchment lined baking sheet.
  8. Bake cookies for about 10 minutes. Let the cookies rest for about 10 minutes (OR not) and ENJOY!

Ghee Brownies

Hello friends! Today the roomie and I made the BEST brownies ever. These are dense, fudge, and INSANELY CHOCOLATEY. We have put chocolate inside the batter, within the batter, and ON TOP of the brownies. How could you ever go wrong?! As a place these are gluten free and eggless (vegan friendly). PLEASE MAKE THESE AND REJOICE 🙂


  • 3/4 cup ghee
  • 3/4 cup chocolate (we used 70% chopped dark chocolate-but you can use any dark/milk/white/ a mixture)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 5 tbspns yogurt (we used greek vanilla yogurt but dahi can be used as well- any thicker yogurt)
  • 1 tspn vanilla extract
  • 1 cup gluten free flour (1:1 baking flours)
  • 1 cup chocolate (chips/chunks/chopped chocolate- reserve 1/4 cup to top the brownies with)


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Melt ghee and 3/4 cup chocolate together.
  3. Once the mixture has melted add cocoa powder and brown sugar together. Mix well to ensure there are no lumps and the batter is smooth.
  4. Make sure mixture is cooled and add yogurt and vanilla extract.
  5. Add flour and stir the mixture until well incorporated.
  6. Fold in 3/4 cup chocolate into the batter.
  7. Pour batter into a parchment lined 8×8 square pan. Top with remaining chocolate!
  8. Bake the brownies for 30 minutes or until brownies are set. Cool for 15 minutes before serving! ENJOYYY 🙂

Southwestern Quinoa bake

Howdy y’all! Our family, loves an easy weeknight recipe. This recipe is hearty, nutritious, and delicious!! It’s the ideal recipe for a cold winter dinner! As you can see doggo loves it too. 🙂


  • 2.5 cups cooked quinoa
  • 2 tbspns neutral oil
  • 1 sliced orange bell pepper
  • 1 sliced poblano pepper
  • 1/2 cup chopped red onion
  • 2/3 cup corn
  • 1.5 tbspns taco seasoning
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • 1/2 tspn paprika
  • 1/2 tspn chili powder
  • 1 tspn oregano
  • 1 can 1(5 oz.) black beans
  • salt to taste
  • 1 cup salsa
  • 2/3 cup cheese


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium saucepan, on medium heat add oil.
  3. Once the oil has heated add bell pepper, poblano pepper, and red onion. Sauté for about 5 minutes, until the peppers and onions are fragrant and have caramelized. (You can switch out these vegetables for about 1.5 cup of different veggies!)
  4. Add the corn and taco seasoning, garlic powder, onion powder, paprika, chili powder, and oregano.
  5. Let cook for 2-3 minutes while stirring occasionally.
  6. Add drained black beans to vegetable mixture.
  7. Mix the vegetable-black bean mixture with the cooked quinoa and salsa.
  8. Place the quinoa-vegetable-black bean mixture in a 8×8 pan.
  9. Add shredded cheese on top!
  10. Cover with foil and bake for about 20 minutes or until cheese has melted. Enjoy!

Rice Krispy Treats

Hello friends! Today we bring to you a treat I recently mastered! RICE KRISPY treats. I used to love eating these when I was younger until I found out that my beloved favorites had gelatin in it and was not vegetarian. ALAS now my family and I can rejoice. Below you’ll see I made two different types, pumpkin spice and peanut butter-chocolate. This recipe is super modification friendly so feel free to add chocolate chips or even sprinkles on top. If you use a vegan butter like we did, these are vegan!

Ingredients(first set is for pumpkin spice and second set is for pb-chocolate):

  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 2 tbspns pumpkin butter
  • 1/4 tspn cinnamon
  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 4 tbspns peanut butter
  • 2 tbspns melted chocolate


  1. In a medium saucepan, on medium heat, melt butter.
  2. Turn the stove to low, and add the marshmallows. Mix the butter and marshmallows until they have melted and the mixture is well incorporated. Add the pumpkin butter OR peanut butter & chocolate add ins.
  3. You’ll have to hurry and do this while the mixture is still warm. once the mixture is well combined. Quickly mix in the drive rice krispy cereal.
  4. You’ll have to make sure the mixture is well mixed, all of the rice krispy cereal should be coated with the marshmallow mixture.
  5. Line a square pan 10X12, with parchment paper.
  6. Press the cereal marshmallow mixture into the pan and let sit for atleast an hour (these can set room temperature or in the fridge). If you want to add a frosting you can use the ganache recipe from my blog!
  7. Cut into squares and enjoy!