Pindi chole is an Indian chickpea dish with ginger, green chilis, plenty of whole spices, and black tea for its deep, rich flavors!
This bhindi nu shaak is a Gujarati okra dish inspired by Sheil Shukla’s cookbook, Plant-Based India. The nutty combination of peanuts, besan (chickpea flour), and sesame seeds is delightful and such an effective way to include some healthy fats and protein in a vegetable dish!
We have a killer appetizer recipe for you to try! This Indian-Spiced Cauliflower Wings recipe is the perfect easy appetizer finger food for movie nights,...
Khichdi is a comforting and nourishing one-pot Indian dish of rice, dal, spices, and vegetables. Simple enough, but the way the ingredients are cooked make it more than that. This is what I want to eat at the end of a long day, when all I crave is a taste of familiarity and home.
These saag butter beans are a glorious way to eat more beans and greens. The saag has texture, which compliments the tender melt-in-your-mouth butter beans extremely well.
This jackfruit biryani features layers of saffron-infused basmati rice cooked with whole spices, herbs, juicy chunks of jackfruit, potatoes, and bell peppers. Biryani is a labor of love, but it’s so worth it and will forever be my favorite way to eat rice.
This irresistible vegan rasmalai features rasmalai "cheese balls" soaked in rabri—a sweet milky saffron and cardamom sauce.
Dreaming of rasmalai tiramisu, a cake that does not taste much like a classic tiramisu but with a structure inspired by it!
This chana saag is a delicious way to eat plenty of leafy greens and chickpeas, two of my favorite things to eat. Tender chickpeas sit in a creamy gravy made with aromatics, Indian spices, leafy greens, and cilantro. It's so nourishing and comforting.
Butter soya chaap is coming through for yet another plant-based alternative to butter chicken. Tender chunks of baked soya chaap sit in a creamy gravy made with aromatics, spices, tomatoes, and cashews.
This butter cauliflower is roasted cauliflower tossed into a deeply flavorful and creamy gravy that is perfect for soaking up with naan.
This corn panzanella salad is the summer dream. Toasty sourdough cubes tossed with basil, tomatoes, corn, cucumbers, and shallot vinaigrette.
Samosas are one of the most iconic Indian street snacks. Flaky, crispy, and filled with flavorful potatoes and peas! Air fry or fry them!
This vegetable malabar curry is a South Indian dish that features light and fresh flavors from tamarind, cinnamon, curry leaves, and coconut.
These spicy peanut noodles with sticky edamame, cabbage, and leeks are ideal for a comforting quick meal. Starring edamame, our underrated queen!
This butter cauliflower is roasted cauliflower tossed into a deeply flavorful and creamy gravy that is perfect for soaking up with naan.
This bhindi bhujia or Indian-style okra is an easy 15-minute dish to pair with some roti for lunch. Simple, delicious, and authentic!
This instant khaman dhokla is a spongy savory cake made of besan (gram/split chickpea flour) and moistened with a tempering of mustard seeds, curry leaves, green chilis, and a mix of sugar and water. It’s a popular snack in Gujarat and I love enjoying it as a protein- and fiber-rich breakfast with chutney!
These spicy peanut noodles with sticky edamame, cabbage, and leeks are ideal for a comforting quick meal. Starring edamame, our underrated queen!
Khichdi is a comforting and nourishing one-pot Indian dish of rice, dal, spices, and vegetables. Simple enough, but the way the ingredients are cooked make it more than that. This is what I want to eat at the end of a long day, when all I crave is a taste of familiarity and home.
This saag tofu has a creamy sauce made of spinach, kale, aromatics, spices, and cashew cream, with soft cubes of tofu sitting in for the paneer that is usually used for Indian dishes like this one! Forever my favorite way to eat a lot of greens.
Pav bhaji is a popular Indian dish made with plenty of vegetables and served with fluffy buttery bread (pav). It is pretty much as flavorful as veggies can get and so comforting! If you're trying to get more veggies in, ditch your salad for a night and try this instead.
I love trying fresh flavors with my pasta and any time miso and mushrooms are paired together, I am sold. It also features kimchi!
Sabudana khichdi is a savory dish made with tapioca pearls, peanuts, potatoes, cumin, chilis, and curry leaves. It takes little time to make, but it's pure comfort and the ingredients pair magically.
Fragrant porridge of lentils, dalia (cracked wheat), veggies, and spices.
Samosas are great but samosa chaat is truly something else. Samosas are slightly smashed and broken, and served with chole (chana masala) and a sweet, spicy, tangy, and crispy array of toppings. (Timing doesn't include chole.)
This better-than-takeout healthy eggplant tofu takes 20 minutes to prepare on one-pan, so it's perfect for a quick lunch or weeknight meal.
Coming at you with a vegan version of one of the best Indo-chinese dishes: chili tofu! It's saucy, fiery, and easy to make.
Misal pav is the recipe for everyone who loves lentils and spicy Indian food. It’s made by simmering sprouted lentils with some spices!
This oyster mushroom curry is my plant-based take on my dad's famous chicken curry. Oyster mushrooms are pan-fried before swimming in a gravy of whole spices and low-and-slow aromatics. It's not exactly like his chicken curry, but it's wonderful in its own way!
Khichdi is a comforting and nourishing one-pot Indian dish of rice, dal, spices, and vegetables. Simple enough, but the way the ingredients are cooked make it more than that. This is what I want to eat at the end of a long day, when all I crave is a taste of familiarity and home.
These vegetable momos are stuffed with mushrooms and more and served with a spicy tomato sesame chutney! They are native to Nepal and Tibet and popular across India as well. If you love dumplings, you'll have to try these!
This jackfruit biryani features layers of saffron-infused basmati rice cooked with whole spices, herbs, juicy chunks of jackfruit, potatoes, and bell peppers. Biryani is a labor of love, but it’s so worth it and will forever be my favorite way to eat rice.
This vegan shahi paneer or shahi tofu is creamy, rich with flavor, and so comforting. It's just as good as the classic shahi paneer!
I struggle to pick my favorites, but I’m confident that this chole or chana masala is in the top 5, which says a lot. Tender chickpeas sit in this deep, flavorful, and spicy gravy. It’s comforting, wholesome, and SO delicious.
Vegan keema tacos: a delightful union between Indian cuisine and Mexican cuisine. Corn tortillas get stuffed with the vegan keema, avocado, cilantro, and cashew cream!
Squash dal because it's fall and I'm feeling like steaming bowls of dal rice with assortments of squash are the way to go.
Serving up all the fresh and bright spring flavors with this lemon asparagus pasta! It's an easy and healthy lunch that's perfect for spring!
Beet hummus is seriously the most BEETiful hummus you'll ever have. If you're a hummus enthusiast, you're in for a vibrant delicious treat!
Coming at you with a vegan version of one of the best Indo-chinese dishes: chili tofu! It's saucy, fiery, and easy to make.
This easy single-serve shakshuka is the solo version of the savory hearty egg and tomato dish we all love. Perfect for any meal of the day!
This jackfruit biryani features saffron-infused basmati rice cooked with fresh whole spices, cilantro and mint, and juicy jackfruit.
This smoky eggplant, mushroom, and chickpea stew is tomato-based with deep smoky flavors. It's easy to put together and perfect for serving with toasted bread during cozy season!
This fragrant and gently spicy tomato rice is inspired by the South Indian-style rice dish. Aromatics, tomatoes, and spices simmer before getting tossed with basmati rice.
Nothing quite like aloo paratha – an Indian breakfast of whole wheat flatbread stuffed with silky spiced potatoes.
A quesadilla, but the "queso" is replaced with hummus! Stuffed with spinach, mushrooms, and onions and done in 10 minutes.
This chana saag is a delicious way to eat plenty of leafy greens and chickpeas, two of my favorite things to eat. Tender chickpeas sit in a creamy gravy made with aromatics, Indian spices, leafy greens, and cilantro. It's so nourishing and comforting.
This vegetable malabar curry is a South Indian dish that features light and fresh flavors from tamarind, cinnamon, curry leaves, and coconut.
