I’m so excited to share my first recipe preview from my forthcoming book Plant-Based India: Nourishing Recipes Rooted in Tradition which will be released in June 2022! Characteristically tangy, sweet, and a bit spicy, this dal, made with tuver/toor dal (split pigeon peas) is one I grew up on, and it will always remain a staple in our home. Cinnamon and cloves provide a pleasing warmth, and peanuts add a welcome contrast to the smooth dal. Serve with rice or on its own. Here’s what some of my recipe testers have said about this dal: “I was so surprised how much I enjoyed making and eating this ..read more

I had successfully neglected my site for over a year while developing, writing, and shooting recipes for my forthcoming book, but I’m back again with a new recipe for you all! Perfect for the fall season, here’s a revamped version of a chili recipe I had developed way back when I first started @plantbasedartist in 2015. I was prompted to bring it back since a few of you recently reached out in request of the recipe. This new version is packed with five (5!) varieties of peppers for depth of flavor without making the dish overwhelmingly spicy. The addition of cacao (an ingredient I also used in ..read more

A sequel to my cardamom coffee cake, this pumpkin chai cake is perfect for fall/autumn and even Diwali! It combines warm spices and classic fall flavors with a soft and tender crumb. This cake is subtly spiced, but if you prefer a stronger flavor, you can certainly increase the amounts of spices used. I have also chosen to use a small amount of pumpkin as to avoid the cake from becoming too dense. I hope you’ll try it out, and if you do, be sure to let me know in the comments below or on Instagram @plantbasedartist! Ingredients Makes 8 servings For dry ingredients: 1 1/2 cups all purpose f ..read more

Here it is! My full recipe for vegan chai- also known as chaa in Gujarati. This chai is a variation on classic Indian spiced milk tea made with loose leaf black tea. I use whole spices to maximize flavor, and I use a higher ratio of nondairy milk to water to give a creamier end result. I've also listed some additional tips at the end of the recipe. There is no single correct way of making chai, and people tend to have their own particular method and ratios. This recipe reflects my own preferences so feel free to tailor it to your own! Ingredients Makes about 2 servings 1 cinnamon stick (*1) 2 ..read more

I developed this recipe to be a combination of two of my favorite stir fry dishes: spicy basil tofu and ginger sesame tofu. This recipe utilizes coated and baked tofu- a simple and cleaner alternative to the battered and deep-fried version. I hope you’ll try this delicious dish! Please do share any photos of yours with me on Instagram @plantbasedartist. I look forward to seeing your creations! Ingredients Makes about 2-4 servings For Tofu: 1 block (14 oz) extra firm tofu, drained 1 tablespoon soy sauce 2 tablespoons all purpose flour 1 tablespoon corn starch 1/8 teaspoon ground white pepper, o ..read more

Chimichangas are typically deep-fried but I’ve modified the traditional version here to not only be baked but also fully plant-based. They’re filled with fajita veggies and black beans and topped off with a vegan nacho cheeze sauce and avocado crema. They are absolutely delicious and pretty straightforward to make as well! I hope you’ll try them and if you do, be sure to share a photo with me @plantbasedartist on Instagram! I look forward to seeing your creations! Ingredients Makes 6 chimichangas For Chimichangas and filling: 6 large (10” diameter) flour tortillas (*1) 1 tablespoon olive o ..read more

These burgers are packed with flavor and plant-based goodness. They proudly showcase easily accessible and wholesome ingredients— beans, rice, and veggies— in all their glory. They’re paired with a creamy sauce that goes perfectly with the spiciness of the burger. You can serve them however you like, really, with classic burger buns, on a salad, or even in lettuce wraps. Ingredients Makes about 2-4 burgers depending on size For Burgers: 1 can (15.5 oz) navy beans* 1/2 cup diced sweet potato (about 1/2 of a large sweet potato) 1 teaspoon olive oil for veggies 1/4 cup finely diced carrot 1/4 cu ..read more

I’m a big fan of potstickers. A delicious filling combined with a crisp and chewy exterior. These potstickers are just that but with an Indian flair! They have a mouthwatering samosa filling and are served alongside green chutney. Don’t be fooled by the length of the ingredients. They’re actually pretty simple to prepare! I recommend sourcing the spices from your local Indian grocer or online. Ingredients Makes about 25 potstickers depending on size For Filling: 3/4 cup boiled, peeled, and diced potato* 1/2 cup diced carrots 1/4 cup peas 1/4 cup corn 1 teaspoon coriander seeds** 1/2 teaspoon c ..read more

This vibrant chutney is the perfect accompaniment to Indian snack foods such as samosas, chaat, dhokla, and more. This is a recipe I’ve adapted over the past few years and it is always a hit. I use a combination of aamchur (dried/ground green mango) and black salt (aka kala namak in Hindi or sanchal in Gujarati) here to give a classic “chat patta” (“finger-licking good”) taste. See the ingredient notes at the end of the recipe for more details. Ingredients Makes about 8 servings 1 bunch cilantro including stems, about 1 1/2 cup packed 1 small bunch mint leaves, about 1/2 cup packed 1/4 cup ca ..read more

I write this recipe during (or slightly toward the end of) the craze of dalgona coffee. I don’t mind it, but I can say that I have leftover instant coffee from when I thought I’d like dalgona coffee more. The sweetness of the cake pairs well with the bitter coffee, and the floral touch of cardamom combined with rich brown sugar takes it over the edge! I’ve avoided using any fancy ingredients here, and I’m sure many of you are likely to have most of the ingredients already. It is delicious and pairs perfectly with a cup of coffee or chai! Baking is a science as much as it is an art, and eac ..read more