best vegan recipes

Finally sharing this amazing recipe from Richa Hingle’s newest cookbook. It is the best curry I have ever had / made and you need it in your life, even if you think you’re doing ok without it (… you’re the ones you need it most). I’ve tried a bunch of other recipes from the book – Vegan Richa’s Indian Kitchen – as well and loved them all; like spicy potato-filled samosas, flavourful veggie-filled dishes and loads of DIY spice mixes. The recipe I am sharing from the book today is magical for me since I’ve always adored curries but have never been very good at making them.

Why I love black rice so much? Well let’s review its nutritional component more in depth – it is high in antioxidants so move over blueberries and açaí there is a new kid on the block. Anthocyanins are plant compounds that are found in dark purple, blue-reddish hues of food such as aubergines, blackberries, pomegranates, wild blueberries, black rice, black currants, purple cauliflower and cherries (to name just a few).

Potatoes have gotten a bad rap in the past few years for being not that nutritionally dense but in reality they are practically the perfect food (read The Starch Solution for more on this). There’s this new trend focused around “superfood” powders like cacao, spirulina, maca and others and people are getting all excited because they think these powders are the key to longevity and ultimate wellbeing.

Late winter has lengthening days and has me yearning for warmer weather, but local fresh produce is almost two months away. So I turn to the staples that have kept me going all this time: kale, potatoes, legumes and olive oil, shaping them into something new.