Cooking Vegetarian: 2,600+ Recipes
Spicy Bombay mix nuts are the homemade answer to the tins you pay a fortune for at fancy shops. Each cashew and walnut gets a whisper-thin sifted chickpea flour crust and a dusting of ground red chile, garam masala, and turmeric, then fries up shatter-crisp in 40...
Potato and chickpea chaat is a 45-minute riot of contrasts: warm baby potatoes tossed with butter and ground cumin under cool Greek yogurt and a sticky date-tamarind chutney. Sweet, sour, creamy, and crunchy all at once, it tastes like far more effort than it is. Get...
Move over, potato! We're giving the classic samosa an elegant, summery makeover. Imagine delicate, crackly filo pastry wrapped around a vibrant filling of sweet, tangled leeks, bright green peas, and a burst of fresh mint. These baked samosas are lighter than their...
Mushroom and walnut samosas are my favorite way to enjoy the classic snack without a hint of potato filler. Toasty walnuts give the cremini mushroom filling a meaty depth, while black mustard, cumin, and nigella seeds keep every bite firmly Indian. Budget about an...
Incredible baked onion bhajis deliver everything the fried ones promise — sweet onions, spiced edges, real crunch — from the oven instead of the fryer. Sliced onions tangle in a chickpea-flour batter with ginger, cumin, coriander, and turmeric, then bake off in...
Masala corn chaat is Indian street food that lands in twenty-five minutes. Corn blackens in a hot pan with unsalted butter and crushed cumin, then gets hit with lemon juice, red onion, cilantro, and a snowfall of sev. Serve it straight from the pan with lemon wedges...
This vegetarian tribute to the legendary Tunday kebab swaps the famous minced meat for beet and paneer. Grated beets bind with besan, ginger, garlic, green chiles, and garam masala, and a beaten egg holds everything together through a fry in canola oil. Eighteen...
Homemade baked papadums with tomato masala turn snack hour into an event. The papadums are just chickpea flour, nigella seeds, salt, and pepper, rolled thin and baked; the tomato masala stirs together from ripe tomatoes, red onion, green chiles, cilantro, and lime....
Homemade preserved lemons ask for fifteen minutes of work and a few weeks of patience, then pay you back all year. Meyer lemons pack into jars with sea salt and their own juice, topped with a layer of olive oil. That salty-citrus depth is the secret behind half the...
Spring vegetable couscous with fava beans and artichokes is a celebration bowl with a broth worth slurping. Chickpeas simmer from scratch with spring onions, carrots, artichokes, and a bouquet garni, then shelled favas and preserved lemon brighten everything. Plan a...
Hearty North African couscous with chickpea and vegetable stew is winter dinner in its best mood. Toasted coriander, caraway, and cumin deepen a tomatoey stew of chickpeas and your choice of vegetables, and it all ladles over fluffy couscous. Ninety minutes of...
White pizza with broccoli raab, mozzarella, and pine nuts is a thirty-five-minute upgrade on pizza night. There's no red sauce — garlic, red pepper flakes, thyme, and rosemary infuse the olive oil base, blanched raab and mozzarella go on top, and toasted pine...