I love Indian food. If you’ve been reading for a while I’m sure you’ve noticed. But conveniently, it looks like you guys are fans of Indian food too, especially this time of year when the weather is starting to cool down. There’s nothing quite like a big bowl of hot curry when it’s chilly out. I have a feeling lots of you guys are familiar with Vegan Richa’s blog. (And if you’re not, head on over and check it out!) Richa shares scrumptious vegan recipes, and lots of them are Indian or Indian-inspired. What I love about all of her recipes though is that she carries the influence of Indian cooking through all of her dishes. What’s that mean? Big, bold spicy flavors and lots of creative combinations. And that’s exactly the type of recipes you’ll find in Richa’s new book, Vegan Richa’s Everyday Kitchen. The book includes a nice variety of easy, everyday vegan recipes that don’t hold back on the flavor. I’m really excited to try out the Berbere Tofu Bowl with Couscous, Mushroom Jalapeño White Pizza, and Lentil Balls in Masala Sauce. Since it is getting chilly and since I am craving some spicy Indian food, the first recipe I tried from the book was the Bombay Potatoes and Peas. I used to order Bombay potatoes all the time at Indian restaurants, but it’s been a while. These potatoes were loaded with flavor and every bit as good as the ones I used to order out. I could’ve finished off the whole skillet! The addition of peas was a new one for me, but they added some nice green and additional texture. Like many other recipes in this book, this one includes a note with some variations to try. The recipe includes a note suggesting adding some greens of your choice, an idea that I love and will definitely try next time.
