Photo by Veselina Dzhingarova Serves 8 Author Notes For many vegetarians like myself, the slow-cooker has been something of a revelation. This vegetarian lasagne is, I think, the perfect demonstration of why slow-cookers are so great for vegetarian cooking. This lasagne is crammed with lentils and vegetables and will make you forget that you aren’t
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I love sweet peppers in a salad, sandwich or a curry. The lovely colours and the flavours also look appealing. They are an easy vegetable to prepare and cook. My recipe for masala stuffed peppers is here. This dish is a lot similar but cooked in a tomato gravy. Ingredients for 4 servings10 Baby bell peppers1 medium red onion½
This penda recipe can be prepared within minutes and taste very similar to fudge I got the idea of making these cute looking pendas by following my friend Nayna Kanabar’s recipe. I made a slight change to her recipe by adding a small amount of ghee and milk. This is a quick recipe which produces
Cauliflower never appealed to me when I was young. I hated its shape and would hardly eat it. But now, I love cauliflower. I can eat it raw in salads and even cooked in curries. My favourite is Cauliflower BangBang. I love the way flavours get attached to cauliflower so that it always tastes like
Ingredients:1 Lb. Cornbread1 Can (15 oz) vegetarian bean chili1 Can (15 oz) black or kidney beans1 Jar (12.5 oz) medium salsa1.5 Cups Monterrey Jack & Cheddar ; Shredded3 Scallions ; Sliced
Photo by Bobbi Lin Prep time 10 minutes Cook time 40 minutes Serves 6 Author Notes This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden’s Baked Rice with Chickpeas and Currants from The Food of Spain. A whole head of garlic (called a partridge by Valencians)
Serves 6 Author Notes I have made Shepherd’s Pie, Hunter’s Pie, Cottage Pie, Hachis Parmentier and Chicken Pot Pie and all are delicious and they all have one thing in common, meat. Well, I have to reconsider that last statement because most of them contain potatoes too. It just so happens I was craving a
Baked Quinoa Falafel Pita With Tzatziki “College taught me many things, but in the food department I’m thankful that my college cafeteria introduced me to falafel. When I walked up to the vegetarian-friendly line my freshman year, I had never heard of the little fried chickpea balls, but the obsession started immediately after I bit