My slightly sweet, slightly spicy, and slightly sour onion poppyseed vinaigrette is the perfect concoction for many salads. It’s better than store-bought and good for vegans.
My baked cauliflower pakora is the same delicious Indian pakora with a healthy make-over. It is so easy to make that it can be enjoyed any day of the week.
This crunchy spring asparagus and edamame salad is cool, crisp, healthy, and bursting with flavors. It’s perfect for those non-leafy salad eaters.
This vegan curried purple cabbage is made with aromatic Indian spices and cooked to perfection with the addition of fresh tomatoes and green peas. It’s a perfect addition to your Indian home-cooked meal.
This vegan frozen banana chocolate pie is the best dessert you can serve your family and friends after a barbecue dinner. Its vegan, gluten-free crust is moist and its banana filling gooey and delicious.
This gluten-free, no waste leftover lentil flatbread is the best way to use up lentils the next day. They are perfect for a Sunday breakfast or dinner any day.
Chana masala made in the authentic Punjabi way with aromatic spices. It’s rich and delicious and can be enjoyed with rice or Indian flatbread.
My spinach and potato pakora is a crispy, golden, deep fried Indian snack made with an array of Indian spices and chickpea flour batter.
Gluten free vegetable tempura is a light and crispy side dish that can be enjoyed with every Japanese meal.