Veggie Recipes Blog

Quick, fresh, veggie favorites made simple

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Thai noodle salad in a dark teal bowl, translucent glass noodles tossed with golden fried tofu, halved cherry tomatoes, red onion, cucumber and carrot, topped with cilantro, mint and crushed peanuts.

Thai Noodle Salad

Almost every Thai noodle salad written in English is dressed in peanut butter; the one Thailand actually eats is dressed in lime, and it tastes like a different dish.

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Indian egg curry in a cream ceramic bowl, two whole hard-boiled eggs scored and fried until golden, sitting in a thick brick red onion and tomato gravy with cilantro, green chile and a cinnamon stick, served with roti and rice.

Indian Egg Curry

Boiled eggs dropped into sauce still taste like boiled eggs. Scoring and frying them first is the step that turns this into a curry.

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A cream ceramic bowl of dark black bean soup with whole black beans, topped with fanned avocado slices, chopped cilantro and a lime wedge, on a dark wooden table.

Black Bean Soup

The fix for a flat pot of beans is not a longer simmer or more salt: it is a tablespoon of vinegar stirred in off the heat.

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