This addictive flatbread, which we have made about a dozen times since we first tried it, was inspired by one of Melissa Clark’s cooking videos on the website of the New York Times. Her Feta-Stuffed Grilled Flatbread recipe looks amazing but it’s not vegan, so I searched around for dairy free options and cobbled together the following recipe. 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.
This recipe, a remarkable approximation of take-out sesame noodles, was closely adapted from a recipe in the New York Times. 
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This recipe is a compilation and adaptation of the Mixed Vegetable Pakoras recipe from Manjula’s Kitchen, my favorite food website, and Chubby’s Peckish Pakoras, a recipe from Tarquin Hall’s Case of the Love Commandos, the latest in his series of delightful and engaging novels set in New Delhi featuring Vish Puri, India’s Most Private Detective.
Delicious, quick, and easy to make, celeriac remoulade is a lively side dish that is an especially satisfying accompaniment to a sandwich. Continue reading
This vegan version of the Provencal tart is as savory and delicious as the classic. The crisp pastry topped with spinach, onions, olives, and red peppers, is bursting with Mediterranean flavor.
