#vegetarian-cooking

#vegetarian-cooking

Fresh carrots are sliced into ¼-inch rounds and roasted with garlic, whole cumin seeds, smoked paprika, and drizzled with high-quality extra virgin olive oil for flavor.

The cookbook "Seasons of Greens" by Katie Reicher features vegetable-based dishes that celebrate local seasonal produce from farmers and the restaurant's own organic gardens.

"We prefer the hummus with a bit of texture," Reicher wrote. "But, if you prefer a completely smooth hummus, start off mixing the herbs, olive oil, tahini, and lemon juice in a blender and blend until smooth. Then add the remaining ingredients and blend again until hummus comes together. Store in refrigerator for up to 3 days."

Sodha remembers barely coming up for air between mouthfuls when she first ate this risotto. She describes it as wildly pink, savoury and rich, yet zingy and sweet. Coconut milk and marsala are stirred into the arborio rice to create a creamy base. Sodha recommends making the effort to find fresh curry leaves for their citrus and smoky notes, which she uses in the spiced lime beetroot topping.

This poblano sauce may have you rethinking your devotion to the red variety. Slightly sweet with a bit of heat, roasted poblanos create a delightful dish.

A sprinkle of pungent blue cheese can transform a frozen pizza, enhancing both taste and texture while providing a distinct, dimension-rich topping.

The secret to making vegetarian red beans and rice flavorful lies in the "Holy Trinity" of aromatics and a blend of spices to enhance taste.