Category: Vegetarian Recipes

Cacio e pepe is a beloved dish of Roman origins that translates to “cheese and pepper.” Made with just a few deliciously simple ingredients, it is the perfect pantry dinner that tastes complex but couldn’t be easier to make. Classic cacio e pepe is made using Pecorino cheese, spaghetti or bucatini pasta, sometimes butter, and… Continue reading Vegan Cacio e Pepe Recipe

I don’t visit Chipotle as much as I did during my college days when their bowls and burritos sustained me through late night study sessions. But when they added sofritas, a tofu-based protein option, I had to try it. I don’t eat much meat and I genuinely love tofu—plus, most fast-casual chains don’t offer much… Continue reading Copycat Sofritas Recipe

Regular potatoes might get all of the glory when it comes to salads, but sweet potatoes deserve just as much love and attention. This roasted sweet potato salad shows off the orange-hued root vegetable, setting off its naturally sweet flavor with chili powder.  With earthy black beans, pickled red onion, baby spinach, salty feta cheese… Continue reading Roasted Sweet Potato Salad Recipe

Sweet potatoes are a favorite of mine with their vibrant, creamy, naturally sweet interiors. Whether mashed, roasted, fried, or steamed; whether they hold a starring role as a main dish or add a little something special to a recipe, sweet potatoes are a superstar veggie. While I love a perfectly baked sweet potato, they certainly… Continue reading Microwave Sweet Potato Recipe

Creamy doesn’t always need to equate to cream, and this totally dairy-free soup is proof. Undrained canned white beans are blended with slow-cooked aromatics and vegetable broth to result in a luscious vegan soup that’s anything but boring. While I typically like to drain and rinse canned beans, wary of any tinned flavor the liquid… Continue reading Creamy White Bean Soup with Sage Gremolata Recipe

Despite (or perhaps because of) its simplicity, making a pot of fluffy white rice on the stove challenges many cooks. If that’s you, don’t run out and get a rice cooker just yet. You may already have a perfectly fine rice cooker at home: your microwave!  Why Microwave Rice? The microwave turns out steamed white… Continue reading How to Microwave Rice the Easy Way

My family makes potato kugel—a dish popular in Ashkenazi Jewish cuisine—during Passover. During the springtime holiday, we feast on foods like matzo and matzo ball soup, celebrating the exodus from Egypt. The word kugel means “pudding” in Yiddish, and the dish can be savory or sweet, traditionally made with either potatoes or noodles. The perfect… Continue reading Potato Kugel Recipe

In my house egg masala curry is known as Anda masala (Anda being eggs in Hindi), all thanks to my dad. He grew up eating Dhaba (Indian highway street food) style egg masala that was always referred to as Anda masala. Growing up in an Indian household meant spices, chili, fresh herbs, and roti in… Continue reading Egg Masala Curry Recipe

Though Worcestershire sauce is an ingredient typically used in small amounts, when it’s missing from a recipe, its absence is telling. Bloody Marys, Cincinnati chili, and a classic cheese ball all seem one-note without it. But Worcestershire sauce is not so much a single ingredient as an amalgam of many ingredients. Tamarind paste, molasses, vinegar,… Continue reading Homemade Worcestershire Sauce Recipe

This daal palak recipe is a staple in our household. We make it once if not twice every week and it never gets old. Growing up I loved daal and I could eat it with rice, roti, sliced bread or even as a soup on its own. Mum would sneak spinach into the daal, so… Continue reading Daal Palak (Lentil & Spinach Curry)