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Vegan Recipe index

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Vegan Sides

Bean and Tofu Sides

Vegetable Sides

Dals or Lentil Sides

Casseroles and Stews

Breakfast, Appetizers and Salads

Snacks, Condiments and Salsa

Condiments - Chutney, Salsa and Pickle

Basic Recipes and Sauces

Flatbreads

Chapati / Poli / Roti
Dhirdi, Crepes and Dosa
Paratha / Savory stuffed flatbread
Pita Bread and Naan

Sweet Poli / Roti

Thalipeeth / Bhakri / Hand patted flatbread

Rice and Pilaf

Beverages

Mocktails and Beverages

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Popular Posts

Kurilo Alu Bhutuwa (Nepali Asparagus Potato Bhaji)

Fresh slender and dainty asparagus standing in bunches in water always entices me. I bring it home but never know what to do with it other than stir fry it with some orange juice. It tastes great especially with tart fresh squeezed orange juice but we were getting a little tired of it. When I found this Nepali bhaji using asparagus and potato I simply had to try it. I had never used asparagus as a regular vegetable in a cooked bhaji before. I am so glad I tried it. Everyone loved it. Next time I see those lovely asparagus stalks I will know exactly what to do with them. Recipe adapted from The Nepal Cookbook. You will need for 2 servings 2 small potatoes 1 tbsp. olive oil 1 tsp. cumin seeds 1 tsp. turmeric powder 1 tsp. ginger garlic paste 1 tsp. coriander cumin powder 1 tsp. paprika (adjust to taste) 7-8 stalks asparagus salt to taste Rinse, peel and cube the potatoes. Heat oil in a pan and add the cumin seeds. When they sizzle add the turmeric powder and cubed pot

Nepali Roti

Rolled out unleavened flat bread is eaten in India and its neighboring countries. It is a staple in Nepal. What I found interesting is that we too make a roti with milk in Maharashtra. It turns out softer than the roti kneaded in water. To make this roti vegan I used warm water in place of milk. Using warm water also assists in keeping the roti soft. There are several variations of the Nepali roti. This is one such variation. Recipe adapted from here You will need for 9-10 4 cups whole wheat flour 1 tbsp. sugar 1 tsp. salt 1 tbsp. oil ~ 1/2 cup water Sift the flour and salt into a large mixing bowl. Add the sugar. Warm the water for 10-15 seconds in the microwave and add it a little at a time to form a soft dough. Depending upon the location, temperature and humidity you may or may not need all the water. It is okay to add a little extra if needed. The resulting dough should not be sticky. Knead well, cover with a wet towel or plastic wrap and keep aside for an hour. A

Copycat Chipotle Veggie Burrito/Bowl

Chipotle is a fast food restaurant with flavors close to the Mexican cuisine. A little of this and a little of that from their lined up stations adds up to a very flavorful bowl or burrito. My daughter is a big fan of Chipotle. She never gets tired of it. Chipotle is always her choice whether it is to celebrate the beginning of school holidays, the end of the holidays, on a trip or any other time. Several years back I tried to make a copycat Chipotle meal at home. Back then I was stumped with the black bean recipe. Since then I have managed to replicate the taste of everything we like from Chipotle. I especially love the tomatillo salsa. Though my daughter would rather go to Chipotle she has to agree this is close. The veggie burrito/bowl we like consists of the following added in this order Lime rice, Black Beans, Pico de galo, Tomatillo Salsa, Corn Salsa, Guacamole, Sour Cream, Grated Cheese and Lettuce. To make the veggie bowl they are added into a bowl. To make the burri

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