Cookbook: Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Rating: 5/5
I've been making this vegetable side dish since the early '80s. It's easy to prepare and is flavored with black mustard seed, coriander, cumin, and turmeric. I omit the cayenne bec...
Cookbook: Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
Rating: 5/5
I made these with a suggested variation, adding chopped walnuts and cranberries. They're very tasty, moist, and not overly sweet. They're easy to assemble. The recipe says it makes...
Cookbook: Classic Indian Vegetarian and Grain Cooking
Rating: 5/5
My copy of this book opens to this recipe; the page is scribbled on and water-stained. I could live on this stuff ladled over rice. I've tried other dal recipes, but I always come...
Cookbook: Vegetarian Times
Rating: 5/5
I've been using the fresh herb marinade in this recipe by Mary Estella since the article was published in 1990. It's oh, so tasty and works well on tempeh as well as veggies.
Cookbook: Vegetarian Times
Rating: 5/5
This recipe appears in the article "Cooking with Fresh Herbs" by Mary Estella. I've made more recipes from this article than any other single magazine article, and I've been readin...