This is a scaled-down, spiced-up, and veganized adaptation of the delicious Carrot and White Bean Burgers recipe on the inimitable Smitten Kitchen site. Hot sauce and caramelized onions boost the flavor and garbanzo bean flour holds the burgers together.
Simple and quick to make, this salty, savory “cheese” is the perfect condiment for sprinkling over pasta, grain bowls, soup, or other dishes that could use an extra dusting of flavor. Continue reading
Hoppin’ John is a dish traditionally served on New Year’s Day to bring good luck in the year ahead. This spicy version is a blend of several different recipes we have tried and adapted over the years. It’s big on flavor and a hearty dish for a cold winter’s day. Continue reading
Fast, easy, delicious, and nutritious, this salad makes a great lunch, dinner, or picnic dish. This recipe make a large batch — enough for 6-8 servings — and it keeps in the refrigerator for several days. It’s a great dish to make early in the week and pack for lunch each day. Continue reading
Another delightful recipe for pakoras. This one was adapted from the Sweet Potato Pakoda/Fritters recipe on the fabulous Blend with Spices food blog.
Here we increase the quantity of vegetables and bake the pakoras instead of deep frying them. The results are savory and delicious.
This recipe will make approximately 30 pakoras.
These amazing cheese puffs are irresistible. Serve them with cocktails, as is often suggested, and you may forget all about dinner. This is a vegan adaptation of David Lebovitz’s gougères recipe.
This delicious take on Chana Masala was adapted from a February 1999 recipe for Spicy Chickpeas in the oldie but goodie magazine Food & Wine. This savory dish comes together quickly. We’ve made it countless times over the years and are always delighted how flavorful such an easy recipe can be. Continue reading
These burritos are delicious, nutritious, and quick to make. A perfect weeknight dinner. The recipe makes a large batch, so it is possible to cook once and eat twice. Or, you can serve these to a crowd. Continue reading
Mark Bittman’s traditional socca recipe is thoroughly delicious as is and needs no embellishment. However, adding a few Indian-inspired spices to the batter enhances the savory tones and unleashes deep flavor. This spiced socca is delightful on its own as a light lunch or as an accompaniment to vegetable curry dishes. See Manjula’s Kitchen for ideas. Continue reading
This spicy and delicious soup was adapted from the Classic Greek Bean Soup recipe from the marvelous cookbook, The Greek Vegetarian, by Diane Kochilas.