Veggie Recipes Blog

Quick, fresh, veggie favorites made simple

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A Mexican chile relleno in a shallow green bowl, a whole poblano in puffed golden egg batter sitting in thin red tomato caldillo.

Mexican Chile Relleno

Charred poblanos stuffed with stringy Oaxaca cheese and wrapped in an egg batter that puffs like a soufflé, served the way Puebla serves them, sitting in a thin tomato broth rather than crisp on a plate.

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Three gulab jamun in a deep teal bowl, round reddish brown milk dumplings half submerged in thin golden cardamom and rose syrup, scattered with slivered pistachios and dried rose petals.

Soft Gulab Jamun

The syrup is the part nobody explains properly: cook it to one-string consistency and these will glaze instead of soak.

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Thai mango sticky rice on a celadon plate, a mound of glossy coconut sticky rice under poured salted coconut cream with toasted mung beans, beside fanned slices of ripe golden mango.

Mango Sticky Rice

Two coconut sauces, not one: the sweet one soaks into the rice and the salted one goes over the top, and that contrast is the whole reason Thailand calls this its national dessert.

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