One of my go-to simple meals when I don't wish to spend much time thinking about what to make is chana masala, the classic Indian spiced chickpea and tomato curry that I've made and enjoyed probably hundreds of times over the years. This dish started out just with that idea, but after deciding to cook the curry with black chickpeas instead, I ended up creating something altogether different and wonderfully rich and robust after a little added thought.

Read this recipe »

This year I've been taking full advantage of the local pumpkin season to make nourishing and hearty bean and vegetable dishes. The sweet flavor of fresh cooked pumpkin is a treat on its own, and it adds wonderful depth and substance to soups, stews and curries — and, of course, there's no finer snack than fresh roasted pumpkin seeds as an additional bonus. In this recipe, tender pieces of fresh roasted pumpkin fill out a simple rice dish with fragrant Indian seasonings including panch phoran — Bengali five-spice — for an easy, attractive and delicious side.

Read this recipe »

For years I have been meaning to make a vegetarian version of cabbage rolls — shortly after starting my blog back in 2007 in fact. As my mother never made cabbage rolls, and because I adopted a vegetarian diet when I was 18, I never did eat a traditional cabbage roll as far as I can recall, as they are usually made with pork or beef for the cabbage stuffing. As I enjoy coming up with vegetarian versions of meaty classics, and in this case, a vegan-friendly version too, it's a wonder it took me so many years to get around to doing so. Looking for something to make with a mushroom soup I had been craving for a while, cabbage rolls seemed like just the thing.

Read this recipe »

This earthy bread goes well with any variety of meals, and it is very easy to make if you have a food processor or high powered blender. No kneading required. It's an ideal accompaniment to soups and stews, or just on its own, perhaps slightly toasted, with butter or your favorite nut or seed butters. It's also gluten-free, should that be a consideration. I do not have a gluten intolerance, but I do enjoy dense breads such as this one, especially when they are as easy to make as this one is.

Read this recipe »