A quick vegan protein with a sweet, smoky sauce.
This recipe makes enough paste for about four batches of peanut curry. Use it immediately, or make it ahead of time and freeze it for later.
This recipe makes enough paste for four batches of yellow curry. Can be frozen and used later.
A very easy Indian chickpea tomato curry.
Vegan chickpeas with a flavor and texture vaguely reminiscent of pork.
Fresh oranges and shallots in a light vinaigrette.
Bite-size chunks of tofu in a spicy, garlicky vinaigrette.
A Middle Eastern dish of rice, lentils, and fried onions with a warm spice palate.
This is, as far as I can tell, the best lacto-vegetarian lasagna.
A hearty and flavorful stew with a warm spice palate.