Make your own vegan shortening to save money and avoid unhealthy ingredients.
Instead of buying canned coconut milk, make your own. It’s fast and easy, plus you know exactly what’s in it.
A spicy stew of lentils, carrots, peas, and coconut milk.
Simply cooking rice in coconut milk instead of water adds a whole new dimension of flavor. Since coconut is a tropical fruit, coconut rice is traditional to southern Indian, southeast Asian, and Latin American cuisines.
Delicately sweet and spicy, this is a delicious Massaman-inspired curry made with potatoes and pineapple.
Fresh corn is so sweet and delicious that there’s no need to cook it.
Dal is the Indian term for lentils, and in cooking refers to any of the many Indian dishes made with lentils. There are many variations ranging from simple to complex; this recipe is on the easy side.
An incredibly flavorful vegan soup that takes only 15 minutes to prepare.
Store-bought margarine is full of chemicals and other weird ingredients. Try making your own vegan butter instead – it acts just like the real thing, and tastes similar.
A simple recipe from Tanzania: a polenta-like porridge served with mildly spiced red beans.