PREP: 15 minutes COOK: 4 to 6 hours (low) or 2 to 3 hours (high) STAND: 5 minutes MAKES 8 servings 2 14.5-ounce cans petite diced tomatoes with jalapeños, undrained 2 cups coarsely chopped yellow summer squash and/or zucchini (2 small) 2 cups water 1 large onion, cut...
PREP: 20 minutes COOK: 41⁄2 to 5 hours (low) or 2 to 21⁄2 hours (high) + 10 minutes (high) MAKES 6 servings 4 cups vegetable broth 3 cups frozen shelled sweet soybeans (edamame) 2 medium sweet potatoes, peeled and cut into 1-inch pieces (3 cups) 11⁄2 cups thinly...
PREP: 20 minutes COOK: 6 to 61⁄2 hours (low) or 3 to 31⁄2 hours (high) MAKES 4 servings 4 small to medium green, red, or yellow sweet peppers 1 15-ounce can vegetarian baked beans, undrained 1 cup cooked converted rice 1 15-ounce can no-salt-added tomato sauce 1⁄3 cup...
PREP: 20 minutes COOK: 4 to 6 hours (low) or 2 to 21⁄2 hours (high) STAND: 5 minutes MAKES 8 servings 2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained 1 19-ounce can garbanzo beans (chickpeas) or fava beans, rinsed and drained 1⁄2 cup chopped...
PREP: 10 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) MAKES 6 servings 2 15-ounce cans black beans, rinsed and drained 1 28-ounce can diced tomatoes, undrained 1 16-ounce package frozen sweet pepper and onion stir-fry vegetables 2 cups frozen cut okra 2 to...
PREP: 25 minutes COOK: 11 to 13 hours (low) or 51⁄2 to 61⁄2 hours (high) + 30 minutes (high) STAND: 1 hour MAKES 4 or 5 servings 31⁄2 cups dried red beans (11⁄2 pounds) 5 cups water 3 cups chopped onions (3 large) 2 4-ounce cans (drained weight) sliced mushrooms,...
PREP: 20 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) STAND: 10 minutes MAKES 6 to 8 servings Nonstick cooking spray 1 28-ounce can diced tomatoes, undrained 2 medium zucchini, halved lengthwise and cut into 1-inch pieces 2 medium yellow summer squash,...
Some things never go out of fashion—this combination of eggplant, tomatoes, and chickpeas is one of them. This is an excellent dish for a cold autumn day and always hits the spot. Serves 4 as a main dish 1¼ cups basmati ricecanola oil3 medium eggplants (roughly 2...
Sevai are rice noodles that are incredibly popular in South India, particularly in Karnataka and Tamil Nadu. They’re eaten for breakfast, as a snack in the day, and even for dinner. I like to cook these when I’m looking for something light, quick, and zingy to eat....
This is a love letter to humble vegetables. It’s a meal for special occasions, whether that be Diwali, Christmas, or a bar mitzvah. It’s packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet...
If this is the first recipe you turned to in this book because you love lime pickle so dearly, welcome. You have found a kindred spirit in me. For the uninitiated, lime pickle is hot, salty, and with so much punch that you’ll be left trying desperately to open your...
Rhea is Mum’s friend Praful’s nephew’s wife. She is Maharashtrian and lives in Mumbai. She often makes this for the family for breakfast, but it’s easily lovely enough for lunch or dinner. Poha is partially cooked and flattened rice. It’s a magical ingredient which...