There are thousands of recipes for kitchari in Indian kitchens. This is my version, with amped up ginger and a pinch of asafoetida (hing), which gives the dish a satisfying depth of savory flavor that I find missing from a lot of vegan cooking

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Paneer is a type of fresh cheese, meaning you can make it and eat it right away -- no aging or culturing required. It's also one of the easiest cheeses to make at home. All you need is milk, lemon juice or vinegar, and a bit of salt to season

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For this Roasted Radish and Herbed Ricotta Omelet recipe, I recommend making or finding fresh ricotta. Also, I prefer the mellow flavor of the French breakfast radish, but I've found roasting some of the other, more common varieties work as well

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Crisp yet tender cauliflower 'steaks' served with a surprisingly refreshing pistou, made with green olives, orange segments, golden raisins and extra virgin olive oil

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A mainstay in Chinese stir fry, key ingredient in Korean kimchi, and subtle flavor in a steaming bowl of Japanese miso soup, bok choy (or Chinese cabbage) dates back to Egyptian times

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