Vegetarian Indian Cooking: Prashad

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So I’d make five or six dishes that we'd eat over the course of a week or so, and then I’d be done with the cookbook for another six months. I've served these with green chutney (straightforward cilantro dip with yogurt, super easy) and spicy peanut and garlic crumble (yum). Nice tasty way to use up sprouted legumes if you’ve got them and are tired of putting them on salads. The Middle Eastern Vegetarian Cookbook will bring the flavours of Iran, Morocco and Lebanon to your kitchen, with over 150 recipes to choose from.

From vegetarian student cookbooks to Indian vegetarian cookbooks, there are tonnes of tomes you should be adding to your kitchen shelves, packed with delicious recipes and not a trace of meat or fish. P. Lucky Peach, and thank you so much for leaving us with this wacky, weird, and wonderful cookbook proving that, yes, vegetarian food can be fun, too. For those looking to cook a quick dinner for the family try out the Cambodian Mango Curry or the Japanese Aubergine Katsu.These cookbooks put flavour-packed veg at the centre of the plate, with curries, rice dishes, sides, salads, pickles and soups from Madhur Jaffrey, Meera Sodha, and more.

Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. However the edition that arrived was not the same as pictured therefore unsuitable for our collection. To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Being a vegetarian isn't required to participate, but please respect that most of us are, by s

Rukmini Iyer’s Roasting Tin series got a veggie upgrade with 75 vegetarian and vegan recipes that can all be cooked in one tin. It's also great to have different ways to execute these recipes, especially if you live outside of India. Well, Madhur Jaffrey’s "Cucumber Spears” recipe, which is easily converted into a cucumber salad by just chopping them into bite-sized pieces instead of spears, involves tossing cucumbers with ground cumin, chili powder, and lemon juice, then pouring on some sizzling oil in which you’ve briefly fried mustard seeds, whole cumin seeds, and curry leaves (I’ve made it with and without the curry leaves and both versions are good. It’s organized by season, with 250 recipes for snacks, breakfasts, desserts, and, of course, dinners that run the gamut from aspirational (a “wedding-worthy” tomato tarte tatin) to more realistic (chard pasta with ricotta). Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make.