Veggie Recipes Blog

Quick, fresh, veggie favorites made simple

A folded vegan chickpea omelette on a pale ceramic plate, the golden turmeric-yellow pancake opened along one edge to show diced red bell pepper, tomato and wilted spinach, finished with a dusting of pink-gray kala namak and fresh cilantro.

Breakfast

BBQ jackfruit sandwich on a toasted bun: sticky dark shredded jackfruit with charred edges under a vinegar slaw of green cabbage and carrot, topped with dill pickles

Lunch

Vegan coconut chickpea curry in a dark stoneware bowl, whole chickpeas in a smooth, creamy orange sauce with chopped cilantro, basmati rice, naan and lime behind

Dinner

Vegan tiramisu in a square glass dish, coffee-soaked ladyfingers layered with pale cashew and coconut cream, dusted with cocoa and scattered with dark chocolate curls.

Dessert

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Greek dolmades piled on a blue plate, glossy rolled grape leaves with one cut open to show the green herb and rice filling, served with lemon wedges and a drizzle of olive oil.

Dolmades

The meatless version has its own name, yalantzi, the liar’s dolma, and it is the one Greeks serve cold with lemon.

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A tall glass of Thai iced tea, bright orange milk tea over ice with evaporated milk drifting down from the top in white clouds and a paper straw.

Thai Iced Tea

The orange is not the tea, it is a food dye in the mix, and once you know that you can decide whether you want it.

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Shahi paneer in a dark stoneware bowl, soft paneer cubes in a pale ivory Mughlai cream gravy with a swirl of cream and a few saffron threads on top.

Shahi Paneer

The royal version has no tomato in it at all, which is why it comes out ivory and gold instead of the orange on most menus.

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