Cooking Vegetarian: 2,600+ Recipes

Mixed bean salad with rajma kabli chana fennel is a lemony, protein-packed bowl of kidney beans, chickpeas, and black-eyed peas with shaved fennel, ginger, and an olive oil dressing. The beans cook while you do other things, and the salad only improves as it sits....

Sprouted mung bean salad with water chestnuts is a ten-minute crunchy bowl of sprouts, bell pepper, celery, and sliced water chestnuts in a lemony yogurt dressing. Crushed roasted cumin and toasted almonds give it backbone. Six servings that do not wilt under a main...

Carrot and water chestnut salad is built on lasting crunch: shredded young carrots, waxy potatoes, and crisp water chestnuts in a lemon-coriander dressing with sesame or peanut oil. Chat masala or black salt season it at the end. It stays snappy even on the second...

Crisp lotus root salad — ekadasee bhen kachumber — is a festive platter of sliced lotus root, beets, apple, banana, and avocado on romaine, with soaked currants and toasted nuts. Lemon and orange dress it lightly. Pretty enough for a holiday, easy enough for a...

Minted cucumber and strawberry kheera kachumber is summer in a bowl: juicy strawberries and crisp European cucumber under a whisked citrus-mint dressing. A pinch of cayenne and a nutty oil make it surprising. It dresses in seconds and disappears just as fast....

Moong dal, coconut, and cucumber salad is the South Indian-style kosambari where everything stays crisp: soaked split moong, cool cucumber, sweet coconut, and a mustard-asafetida tempering in ghee or coconut oil. Green chili and lime keep it lively, with barely any...

Cucumber and ginger root salad is a cooling crunch-fest of soaked moong dal, thin cucumber, and a serious tangle of julienned ginger. Lemon slices go to the table for squeezing. It is the kind of side that resets your palate between bites of anything rich. Essential...

Ingredients Plain Yogurt or Sour Cream: 0.25 cup (2 oz / 60g) Fresh Mint (chopped): 2 tbsp. (0.1 oz / 3g) Ground Blanched Almonds: 3 tbsp. (0.5 oz / 15g) Cardamom Seeds (crushed): 0.25 tsp. (0.1 oz / 1g) Orange or Lemon Juice: 2 tbsp. (1 oz / 30g) Crisp Apples (cored...

Shredded carrot and cashew nut salad is a bright kachumber-style crunch with a mustard-seed tempering and an optional creamy finish. The carrots are pressed dry, the cashews toasted fresh, and the whole thing comes together in minutes. Sweet, salty, and gently nutty....

Mooli nariyal kachumber is a shredded radish, coconut, and carrot salad with a warm seed tempering poured over the crunch. Ten minutes of prep serves six. Radish bite, sweet coconut, and toasted ajwain make it anything but a side thought. Ingredients for Mooli Gajar...

Banana and pomegranate salad is the two-fruit refresher you can make in five minutes flat: firm banana slices, a heap of ruby arils, lime juice, and a whisper of salt. The pinch of salt is the trick that makes both fruits taste more like themselves. Timing is...