Hey there. I'm Vaishali, the author and recipe creator at Holy Cow Vegan, where I share tasty and affordable plant-based recipes that anyone--experienced or not--can make quickly and easily. There are more than 1,000 recipes on this blog and I hope everyone--vegan, vegetarian or omnivore--will find something here that they will love.
Fast facts about Holy Cow Vegan and me:
- I live in Silver Spring, Maryland, a suburb of Washington, D.C.
- I was born in Bombay, India; when I left the city in 1996 to do my master's in the United States it had recently been renamed Mumbai.
- My family is my husband Desi (also the photographer for the blog), my son Jay, and my four divine fur babies, all rescues -- Lily and Leo (dogs) and Billy and Kala (cats).
- Holy Cow Vegan was born on November 28, 2007. I've been posting vegan recipes here for more than 15 years now.
- My favorite foods are savory. And they usually have potatoes in them. French fries are especially unsafe around me.
- The foods I cook are healthy and easy and delicious and always free of animal products. Most of the recipes you'll find on this blog are both kid- and adult-friendly.
- In my former life I worked as a political journalist navigating political shenanigans in Congress and the Maryland statehouse, and I've worked as a reporter in three countries--India, the United Kingdom and the United States.
- My idea of bliss is spending time with my family or relaxing with a good book or the New York Times crossword. When I cook I listen to old Hindi songs (especially by Mohammad Rafi and Lata Mangeshkar). I also love bingeing on YouTube videos about simple living and minimalism -- while I am not there yet, I hope to be some day.
- My pet peeve is when people forget the first "r" in turmeric. It's not tumeric, guys, and the first four letters are pronounced just like "term" 😉 And oh, while we're at it, I have one more --it's not a chai tea, it's not a chai latte: a chai is simply a chai. Chai means "tea" in Hindi, and in India, a chai is always made with milk. Calling it a chai tea or a chai latte is like calling an apple pie "an apple pie pastry made with apples". See? Redundant. And I don't care if Starbucks thinks "chai tea" or "chai latte" are right--they aren't.
I started to write this food blog in 2007 shortly after becoming a vegan and about four years after going vegetarian. I've loved the alchemy of cooking for as long as I can remember, and I enjoyed eating meat as much as I enjoyed using it in the meals I made for myself and my family.
Desi and I adopted our great old dog Lucy (scroll down for her picture). Loving her -- and Opie who followed soon after -- as much as I did set me thinking about the complex intelligence of animals. The more I thought about it, the less I wanted to participate in the cruelty of meat production where billions of sentient animals just as sweet and wonderful as my dogs and cats are killed every year. In 2005 I became a vegetarian and two years later I had transitioned to a fully vegan life.
Because of how much I loved food, I challenged myself to create recipes that would taste as good as anything I'd ever cooked or eaten in my past life. Because I loved to write, I thought it would be a great idea to start a food blog to share these recipes with others who were looking for ways to either cut out or cut down on meat.
Today, Holy Cow Vegan reaches millions of readers with original, fresh and healthy recipes that I cook up in my kitchen.
What you'll find on Holy Cow Vegan
- Easy, quick, healthy and hassle-free plant-based recipes. This is food we eat in our home every day, food you can cook whether you are a novice or an expert, and food you will love whether you are an omnivore or a vegan or somewhere in between. All recipes use clean, wholesome, natural ingredients, most of which are already in your pantry.
- Recipes for special diets. More than half the recipes on this blog are gluten-free and vegan (including lots of gluten-free vegan desserts!). You will also find many recipes suited to a low-carb and keto vegan diet.
- Kid-friendly recipes. Because I'm mom to a picky teen, a lot of my recipes are kid-friendly. Adults will love them too!
- Global and Indian vegan recipes. You can take your palate on an adventure around the world with Mexican, Italian, Irish, African and Mediterranean recipes. You can also browse tons of vegan Indian recipes, from traditional and restaurant favorites like chana masala and vegan butter chicken to more modern dishes with my own spin, like this tasty vegetable curry and chickpea curry.
- Vegan baked goods. I love to bake, so you'll find lots of recipes for homemade vegan cakes, vegan cookies, vegan pies and vegan breads.
My fur family
On this blog you'll find many pages dedicated to all the wonderful dogs and cats who have been part of our family over the years, including our current group of four furry troublemakers.
Leo was rescued from a dog meat farm in Korea and flew halfway around the world to find a home with us, Lily was a street dog rescued from Puerto Rico. Billy, our adorable tuxedo cat, was found roaming the streets of Virginia. Kala Jamoon, our resident black cat, simply wandered off the streets to settle into our hearts and home.
More about Vaishali and Holy Cow Vegan
I add new recipes every Tuesday, Thursday and Saturday. You can sign up here to get notified about new recipes by email (it's free!). Or you can follow Holy Cow Vegan on Facebook, Pinterest, Instagram and Twitter.
The blog's name calls out the dichotomy in the Indian diet and religious belief system. Cows are worshipped as holy but hundreds of thousands of cows are also tortured in factory farms to supply Indians' love for milk and milk products. I try to show, through this blog, that Indian food can be just as delicious without the dairy.
Yes! Indian food might appear difficult but there are many recipes that are quite easy and can easily be made by someone new to Indian cooking, like this basic but delicious dal or this easy vegetable curry. You will need a few spices that can easily be found at Indian grocery stores or through online retailers, including Amazon.
You can leave a comment on the recipe (it's the quickest way to get a response and I read and appreciate every comment). Or you can email me at MyVeganWorld@gmail.com. If you'd like to share a photo of the recipe please post it on Instagram and tag me @HolyCowVegan.
Check out some of my top recipes
Holy Cow! has featured in:
Thank You for you dedication
Jane L Bryant
Do you have a cookbook in the works? Or one already published? I'd love to be able to access your recipes on paper! They're so wonderful.
Hi Jane, thanks for the kind words and unfortunately not yet, but hopefully soon. 🙂
Ms Carrol T Suzuki
Great to find your butternut squash recipe--having found myself with some leftover squash that I'd like to use up. Bonus that I can bake something sweet with it.
Just wanted to clarify the amount of extra firm tofu. The recipe says 1/2 but I'm not sure if it's 1/2 the package or 1/2 cup or ?
Love your life journey -- Carrol, Toronto, Canada
Hi Carol, which butternut squash recipe is this? Please clarify — I have a bunch on the blog. Thanks.
It's the Vegan Butternut Squash Muffins.
Just asking to clarify the amount/volume of tofu.
Is it 1/2 cup or 1/2 the package?
Thanks a bunch!
Hi Carol, it's 1/2 a cup. Thanks for checking.
Love the rationale for your blog’s name.
I have just discovered your website and recipes and have begun my vegan life at the age of 60 (last week!) after following my daughter's wisdom. I live in the UK where we love curry! Thank you for your generosity of spirit and talent. I send blessings to you and yours xx
Can you make prepare this night before and put in the oven in the morning or will it be soggy?
Hi Rebecca, can you clarify which recipe?
I can’t tell you how happy I was to find a vegan gulab jamun recipe! 😊I googled thinking there will be someone who must have tried a vegan version of it. So here I am! I’m not a vegan yet but I’m gradually trying to cut down on dairy and heal my body. Totally agree with your views and wish I can someday become vegan.
I have a vegan friend who will love your recipes as well. She will be glad to find so many good recipes!
Will surely try the gulab jamun recipe and give an update.
Hi Pallavi, good luck on your vegan journey. 🙂 And thanks for the kind words. Let me know if you try the gulab jamun--one of my favorites.
Lovely blog nice recipes. However, we cannot promote vegan diet in a country like India where half of its people live in poverty. We eat what we can, no substitutes but straight from the earth, whatever is available to us. However, its important that those who can afford vegan food ( and these lovely adjusted recipes which you have put together with so much passion), should continue to do so without being strident about it. Thank you, Malyan
Hi Malyan, thanks for the message. I grew up in India, and I take exception to the comment that a vegan diet is difficult for anyone to follow, at any income level. Meat, eggs and milk are not cheap--they are far more expensive than grain, legumes and vegetables are in India. Growing up, even in my middle class family, we ate meat just once a week and it was a special treat. Veganism is not an alien concept to India, although it may not have been called by that name. Most lower income or middle class Indians who can't afford lots of milk and butter and ghee and meat have been eating it for centuries, at least most of the time. Dal, rice, roti and sabzi are the foundation of the Indian diet and they are all essentially vegan.
Also, if animal products like meat, milk and eggs are easier to afford in India today it is because of factory farming, which has spread rapidly in India. Animals who are trapped in these large-scale facilities suffer terribly all their lives and are slaughtered when they are often just weeks old, especially chickens. They are never treated like sentient animals who feel pain and suffering, which they absolutely do.
While I can imagine that someone who begs for their food might not have a choice in what they eat, most people who cook their own food anywhere in the world can absolutely make the right choices, and it would cost them less to eat vegan.
Your site has THE BEST name.
Thanks Joost! 🙂
I'am not a full blooming Vegan but are seriously thinking of joining your world. Your recipes look mighty delicious & beautifully presented. I would love to venture into your Blog.
Thanks you for all your creative meals.
Thanks, Brenda! I hope you enjoy everything you try.
Your recipes are wonderful! I would love to see a cookbook 🙂
Thanks, Lisa! ❤️
Alice F Humphrey
Hi again do you have a good recipe for a vegan carob brownie, that's not googy?
Many thanks for your recipes! Do you have a recommendation for a small spice grinder?
Hi Judi, I used to have a Braun coffee grinder that I loved for grinding spices. Now I just use my Vitamix which has a blending bowl attachment for smaller spice quantities.
A few years ago, you had a recipe for avocado and Swiss chard quesadillas with a tomato chutney that was out of this world. I can’t find the recipe anymore. Any chance you can repost?
Hi Catherine, I deleted it, as I sometimes do with very old recipes, as I thought no one was really using it anymore. I see now I was wrong. 🙂 Anyway, here's the recipe. Hope that helps.
Savory Avocado and Herb Tortillas
1 cup whole-wheat flour
1 cup all-purpose flour (this is important if you want a flaky, crispy tortilla. An all-wheat tortilla will be tasty but will be soft and not quesadilla-like)
1 ripe avocado, peeled, pit removed, then passed through a potato ricer or mashed smooth.
10 mint leaves
1 jalapeno or other fairly hot green pepper
Water for kneading
Salt to taste
Place the flours and salt in a bowl.
In a blender, process the avocado, mint and jalapeno until you have a fairly fine paste. Use water if needed to keep the blender blades running.
Make a well in the flour and pour in the avocado puree. Knead it in with your fingers. Add more water if needed to get a smooth dough. Place in an airtight box and set aside at least half an hour. (Instructions on how to roll the quesadillas follow)
Tomato Chutney with Chipotle
Chipotle is a very Mexican flavor, and here I used it to give an Indian-style tomato chutney a uniquely Mexican avatar.
6 medium tomatoes, perfectly ripe
1 chipotle chili in adobo sauce, with 1 tsp of the liquid. Chop the chili really fine. (If you are sensitive to too much heat, cut this down by half or less)
1 small onion, minced
2 tsp sugar
1 tsp garlic powder or adobo seasoning
Coriander for garnish
Oil to spray
Salt to taste
Spray a skillet with oil. Add the onions and the sugar and saute until they start to soften and brown spots appear.
Add the tomatoes and the chipotle chili and sauce. Stir well and cook over medium-high heat, stirring frequently, until the juice from the tomatoes has evaporated. You don’t want a soggy quesadilla, so it is important there is no visible liquid in your chutney.
Turn off the heat and add the chopped cilantro.
Rainbow Chard with Red Peppers
1 bunch rainbow or green Swiss chard (about 6 large leaves), washed thoroughly and then chopped into thin strips.
1 large red bell pepper, cut into thin strips
1 tbsp sesame seeds
3 cloves garlic, very thinly sliced
Oil to spray
Spray a skillet with oil. Add the sesame seeds and stir. When they turn a shade darker, add the garlic and toss together for a few seconds.
Add the swiss chard and stir until it begins to reduce.
Add the red bell peppers. Cook, stirring frequently, until the peppers are tender enough but are still bright red and have a bite to them.
Add salt to taste.
To assemble the quesadilla:
Heat a nonstick or cast-iron griddle and spray with some oil.
Divide the avocado tortilla dough into 10 equal pieces and shape each into a smooth ball.
Using a rolling pin, roll out each ball into a tortilla, about 7 inches in diameter.
Place the tortilla on the hot skillet. When bubbles appear, turn over and cook until golden-brown spots appear on the underside.
Flip over again. Place some chard and then some chutney just off the center. Top with some vegan cheese, like vegan mozzarella, if you like.
Flip one half of the quesadilla over the top of the filling and press down with your spatula. Take off the griddle after about 30 seconds.
Cut the quesadilla into halves, or serve as is rightaway.
I just found your website and have earmarked several recipes to try. I have been a vegan for several years, and had a lot of recipes I loved. However, I recently started to cut out onions, garlic, and mushrooms. I thought I was a decent cook, but am now struggling to make anything palatable. I was wondering if maybe if you are familiar with substitutes for onion and garlic (like asfoedeta) if you could show these kinds of substitutes in your recipes.
Thank you so much for all your recipes.
Hi Geno, that's an interesting challenge--let me see how far I can address it in my upcoming recipes. 🙂 Asafetida is a nice flavor for umami, and works especially well in meat dishes but I am not sure it would always work as a garlic and onion substitute. Putting my mind to it--stay tuned!
I recently started receiving your recipes and have tried a few. I am having success with them. Most recently I tried the Whole Masoor Dahl and found it dry. You recommended using 1 cup of Brown Lentils. Is that dry or cooked. I used dry and then cooked it and as you know, you get much more. Please provide me with some guidance. Thank you,
Hi Mara,so happy you've enjoyed the recipes. I answered your question on the whole masoor dal question on that very post yesterday, but happy to repeat what I said here: you need 1 cup dry lentils which you will cook first, per the instructions. When you add the cooked lentils to the pot with the other ingredients add a cup of water or vegetable stock. If it's still too dry for your liking you can just add more water or stock and thin it out to your taste (step 5). Hope that helps! 🙂
Thank you so much for your blog & recipes. I come back to them often, because they are really foolproof.
Do you have a cookbook in the pipeline?
Hi Pia, thanks for the kind words! I don't have a cookbook because I've never had time for one, but I'm soon making a move to full-time blogging and maybe then? 🙂 Stay tuned.
I am so grateful I found your website. My Husband and I started the plant based diet this year with our two young kids (but old enough to know something is missing). They have liked every recipe I have tried from this site. Today I made the Vegan Dirty Rice dish and they both ate it up. I was wondering if you have a cookbook out?
Thank you for your genius site!
My husband is trying the banana cake. Let’s see how it comes. He used the plastic cup measure which comes in the basmati rice.
I wonder how the consistency will be. This recipe sounds very healthy not a lot of sugar.
Good luck with the blog. I am going to Send this to my college going daughter who is a gluten free fanatic.
Hi Sumi, hope you and your daughter loved the cake! ❤️
I"m new at glutten free baking and would like to knoe if I plan on the gellette for the next day can i make the dough a day hard of time and just refrigerate until I'm ready to use it
Hello Vaishali, I followed a link, to another and accidentally found your article/recipe for gluten free sourdough starter. The recipe is now on my to-do list this week, but what prompted me was your disclosure that you are dealing with hypothyroidism. My endo has suggested that I go GF to see if my situation improves.
Can you share how long you have been GF, and if you believe that this dietary change has helped you. I am hoping to feel better over time (its only been 2 months without gluten now) and it would be encouraging to hear from someone on this journey. Thank you for being out there , be well!
Hi Marlene, I am not exclusively GF. I do eat gluten on and off simply because with a busy schedule I have been unable to go entirely gf, so unfortunately I can't offer very good advice on this. I would say however that when I am gf for a stretch it does seem to help improve my weight loss goals and my mood.
I am sorry I can't be of more help. I wish you well on your gluten-free journey.
I'm so happy to have discovered this blog! You and I seem to be mirror images of one another: I'm American, but moved to New Delhi in 1995 when my daughter was five weeks old and I was still recovering from a c-section (very long story). I ended up back in the US two years later, but Indian food was and remains my own comfort food. Also: thanks for posting your pics of the Rally to Restore Sanity -- I was there, like you, unable to get anywhere near the stage ... but the audience was actually the show!
Hi Kathleen, so lovely to "meet" you! And congratulations on surviving the madness of Delhi. 🙂 You brought back some great memories of the rally to restore sanity. How far we have come since then.
HI Vaishali, I came across your recipes as I have been transitioning to a whole food plant based diet. I have gone back and forth over the years between vegetarian diets, and regular diet (meat eater), but sometimes found it hard to keep up because it seems harder to create "complete meals". (I grew up in P.R. so the fact that you have a dog from there warms my heart. I had 2 doggies myself, and I love animals. Perhaps I'll share more in an email more about my own journey). Following a vegan diet has been easier than I thought, but of course it's more time consuming as I make everything at home now. I am excited about that but I too work FT and sometimes feel overwhelmed. I have made both the Vegan Gingerbread cake. I loved it but mine came out a bit too soft, perhaps more flour next time. Today I made the Vegan pancakes and I LOVE THEM!!, yay. The are moist which is key. I have made other ones but they come out to dry. Thank you for sharing your talent. I love food, and nutrition; and currently I am trying to figure out how and where I can share this with other enthusiasts. I am in the healthcare field, and I believe good nutrition is super important for good health. Thank you
P.S. I love Indian food, since I am from P.R. I am used to spicy foods and I love it.
Hi Sharon, what a lovely message--thanks for taking the time to share your thoughts on transitioning to a vegan diet and your doggies. My Puerto Rico rescue, Lily, is the love of my life. ❤️ I am happy to hear you've loved the recipes too, and happy we share our love for good nutrition. Keep rocking!
Love your recipes and philosophy on sentient beings.
Thanks, Rags. 🙂 ❤️
I am a long time reader of your blog. My all-time favorite recipe is the "vegan dal makhani" which I make perhaps every two weeks!!
I have a question which is tangentially related. I want to adopt a dog and a cat, but I am morally conflicted about what I should feed them. Since you have had four-footed family members for a while, would you mind sharing what you feed them? I would appreciate any pointers you could provide.
Hi Deb, My dogs are not vegan--I feed them regular dog food. Some vegans might jump at me for saying this, but I've struggled with the idea of transitioning them to a vegan diet because they live to eat, and I can see they love eating animal-based foods far more so than vegetable based ones, which they will rarely touch. It's hard to impose my morality on them, although it is certainly also hard to ignore the fact that animals in dog food go through the same kinds of horrors that animals used for human food go through. When I give my dogs meat, I make sure I buy meat from animals treated humanely.
Research on vegan diets for dogs is mixed--there are lots of sources that say carefully designed vegan diets can work well for dogs while others say they require at least some animal fat and protein. I know a few people whose dogs eat a solely vegan diet and the dogs look fine and happy to me. There are vegan brands of dog food available at pet stores, if you decide to go that way.
Thank you so much for your reply, Vaishali!! You kind of echoed the thought process I have been through over time. Your words have helped me make a decision, and I will be adding to my family soon.
Thanks once again.
I found your site because we have lots of new friends who are either Vegetarian or Vegan and I was looking for more diversity in our cooking. SO happy to have found your recipes. Our favorite so far is:
Vegan African Peanut Stew with Eggplant and Okra. The only thing I added was a little acidity by including some lime leaves during the final 10 min of cooking time. I also enjoy being introduced to new spices, i.e. Fenugreek seeds. Wishing you a happy holiday season.
Hi Karin, so happy you enjoyed the peanut stew--one of my favorites too! 🙂 A very happy new year to you.
Love all your recipes! I eat plant based and do not use oil for cooking and I find your recipes taste great without the added oil. I recently saw a few videos pop up and they look fun but I am not able to find them on the website unless I open a recipe and then it is too distracting. Any chance you could put it up on you website under video? Just a suggestion.
Hi Sanaya, you can always X out of the videos if you don't want them sticking to the bottom of your screen. I think it's a good idea to have a separate tab for the videos but I've only posted 2 so far, so will prob wait a bit before doing that. Thanks!
Love your receipes. Hoping that you have or will create a recipe for steamed chocolate pudding.
I love the sound of that. Putting it on my list! Thanks for the suggestion.
I just made the Olive oil vegan brioche bread and it's amazing I'm using it in a recipe for Thanksgiving to make vegan bread pudding..
Lisa, so happy to hear! 🙂
I googled South Indian Chickpea recipe and came across yours so decided to give it a try and used up my left over fresh aubergine.
The result is pretty good and I enjoyed the dish very much. Thank you for the lovely recipe.
It reminded me of the chickpea curry that my lodger used to cook to eat with his dosas
I am looking forward to trying some of your other recipes.
So happy to hear, Angie. 🙂
Hello Vaishali, I just discovered your blog and want to thank you for sharing your world view and wonderful recipes! I made lemon rice and cabbage thoran --how delicious! I too am a long term vegan and had a career in animal behavior science for 33 years. I don't understand how
humans can continue to exploit these beautiful, sentient beings. No creature deserves to be born to this kind of horrifying existence ! Maybe our new president will make headway, given the new pandemic task force. I noticed Cory Booker has taken this on. Anyway, I look forward to exploring your recipes, most likely, we'll be serving lots of cabbage a la Holy ! Regards, Sherry in Meres Point, Maine
Thanks for the kind words, Sherry, and couldn't agree more! It's time we moved away from exploiting animals and our diets are a great way to start. 🙂
I just made you vegan lasagna, my first time. I thought it came out really good. Ty
So happy to hear, Wendy!
Wow......you are such beautiful, sensitive soul. Thank you for sharing with us. Our son is dating a beautiful, sensitive soul like you, who is also influencing me to more and more avoid animal products.....not only for the cruelty involved, but for health reasons also. God bless you.
Thanks for your kind words, Paula. ❤️❤️
Do you have any recommendations for indian desserts using vegan ricotta cheese?
Hi Monali, you can find all my Indian vegan dessert recipes here: https://holycowvegan.net/vegan-indian-sweets/
thanks for posting some awesome recipes. My family and I have enjoyed making and eating many of your recipes. One favorite. Is the sundried tomato chutney, which seems to be no longer in the blog. Would you mind sharing it again, please? I apologize if you are seeing this request twice .. posting issues😀
Thank you, Paddy
Hi Paddy, here you go. So happy you've enjoyed the recipes!
Sundried Tomato Chutney
½ cup thick coconut milk
6 sundried tomatoes (I used ones that are packed in olive oil and they are really moist. If you are using dry sundried tomatoes, soak them in a little water for at least half an hour to soften them)
1 large clove of garlic , chopped
2 green chilies (adjust to your taste)
Salt to taste
Place all the ingredients in a blender and blend into a smooth paste. Serve with the Brown Rice Uthappam.
you are the delight i find in the great worldly ordeal. thank You for the light You provide.
Aww, that is so kind and so motivating. Thank you with all my heart!! ❤️❤️
If you could also post the weight of each ingredient. That would be very helpful.
Hi, I was wondering if I can use Westsoy almond and cashew milk with a powdered probiotic to make the yogurt!? I'm missing my yogurt and need a bit of a habd from an expert!
Love the site!
Thanks Yolanda. 🙂 Off the shelt nut milks have lots of additives and they might interfere with the fermentation. I'd recommend making your own cashew milk.
I can't believe I found this site! It's just what I always wanted! I find it very easy to look up recipes, Indian being one of my favorite ways of cooking. Everything looks so good! Glad to meet you, Vaishali!
Thanks, Judy, happy to meet you too!
Jay suman thiruarayanapuram
Hi, Mom this is a nice blog com'in along.
Hi, recently discovered you blog and subscribed. Your recipes look great!
I have a question about fenugreek. i want to expand my pantry to include this spice, but not sure what form is best to have? Ive seen whole seeds, powdered, and other forms for sale. Could you talk a bit about this spice and suggest what is a good form (if you can only buy one type) to have that would be most versatile? Thank you!
Hi Laura, it's best to keep the whole fenugreek seeds on hand, because those are most commonly used in Indian food. The powder will be very bitter and can be used medicinally or cosmetically but it's not so great for cooking. You'll also find dry fenugreek leaves, called kasoori methi, which are used in north Indian dishes like Makhani recipes, and then you have the fresh fenugreek which is sauteed as a side dish. If you could buy two, I'd suggest keeping whole fenugreek and dry fenugreek leaves on hand. Both have a shelf life of years.
Thank you so much for the advice! I appreciate the quick reply too, you saved me as I had almost bought some powder. Now I will go get some seeds. ❤️
You can use methi powder in recipes too but in very minor quantity. I use it in oil tempering in similar quantity as asafetida (essentially a pinch). It gives great flavor to daals and vegetables.
I just discovered your website - thank you!! I've been (attempting to be) vegan for a little over a year now. I am absolutely amazed by your dedication and contribution to delicious vegan food. My boyfriend had some friends over for dinner last night and used a couple of your recipes. One was the garlic Naan - soooo yummy! And the other was something that I can't remember the name of, but it had crushed tomatoes, eggplant, onions, and a ton of spices. It was also amazing. I'm bookmarking, pinning, and living on your website from now on. Thank you again - what a gift you're giving!
Thanks for your kind words, Sarah! So happy you've enjoyed the recipes. You're likely talking about the baingan bharta--one of my favorites! 🙂
I recently was sent your recipe for cashew yogurt. Since going vegan 4-5 years ago, yogurt is one thing I’ve missed. I love the recipe! It was so easy! And my granddaughters love it, too! I’ll be coming back to your site for more ideas. Thanks!
Hi! Trying your sourdough pretzel recipe, but wanted to ask you to clarify when to add the yeast/milk mixture. It says to put in a bowl until blooms, and the next step says ass the REMAINING ingredients. Doesn't sound like that includes the yeast, but I think it should???
Hi Vaishali, just to say I love reading your blog and thabk you so much for sharing your dhal makahni advice as I was finding it difficult to find a substitute product for dairy. I am based in Oxford, UK and became vegan recently and have just set up a start up delivering freshly prepared vegan punjabi food. Thanks again for sharing your great knowledge and experience.
Hi Bal, thanks for the kind words! 🙂
I love your site ~ the best vegan recipes ever. ??
I was reading about one of your favourite pups who had a heart issue and I can’t seem to find the posting
will you please let me know which page it is on....would love to finish the story` such a beautiful and angelic face.
I appreciate you love of animals and would love to see more about your furry family members ~ most vegans have a huge love for animals .... I’m sure it would be appreciated by all of your readers.
Thank you so much for the most inspiring delicious receipts.
Hi Annette, you're prob referring to my blog on Freddie--he was the biggest sweetheart. I did post quite a bit on my dogs and cats in the early years of this blog, but of late people appear to care more for recipes and not so much for those stories, so I've scaled back. I'm happy to hear you've enjoyed reading them. Here's the post on Freddie. https://holycowvegan.net/home-for-freddie/
I started my first sour dough starter yesterday and can't wait to finally bake some bread.
I have a couple of questions. When we remove the discard, is it OK to keep adding it to the same container as the previous days or do we need to keep separate containers for each day?
If it's all kept in one container and I have a recipe that calls for say 1 cup of discard, can I just take it from that even though the discard is removed from different days?
If I want to add some discard to say Roti or Paratha atta, do I just take a small amount to mix in the wheat flour? Is there any proportion of flour to discard that I need to be aware of?
Thanks in advance.
Hi Vibha, yes, you can add the discard to one container and then take it out of that container when you need it. I wouldn't add more than 1/2 cup to about 2 cups of flour.
This looks delish!
Lee J Ellman
Can you talk aout settin up an Indian spice box? Like your yin-ynag box on the spice mixes page.
I've always wondered how they were set up - by type of dish? season? region?
I notice that there are several spices that I would use together to make dal or to make a type of curry. taking them out of my pantry is time consuming. ARe indian kitchens/pantries set up differently to take into account the wide variety of spices used regularly in each dish?
I thought myself pretty hip makiing dal with tumeric topped with frizzled onion, crushed tomato and yogurt. Then I was convinced to go vegan by my doctor and I stepped up my game. The variety of spices into the dal and the curries exploded to my pleasure of my family. Thus my curiousity in organizing things more appropriately.
Hi Vaishali. I can't find a way to email you, sorry! Hi Ania. I have a vegan blog, http://www.chooseveganism.org, and am writing a post about vegan brioche. I want to link out to some recipes. Would it be okay if I use one of your photos from here: https://holycowvegan.net/vegan-brioche-doughnut-vanilla-glaze/ and include a link to your recipe? Thanks! Jenni
Sorry for the late reply, but yes, that would have been fine.
Hi Vaishali! I have a question for you. Do you have or are you planning on having a cookbook? Your recipes are the ones I look forward to most in my email and I have made so many delicious ones. Would love to have a book with just your recipes. Thanks!
Hi Erin, thanks for the thought. I juggle a day job with a family and this blog, so it's not been on my list of priorities. For now, the blog will have to serve as a record of my recipes. 🙂
I made the Toscano bread but I went wrong somewhere. I could not get the final rise to do so with a smooth top. It came out pitted and pock marked, baked up very dense inside with a very hard crust. I left it alone overnight but it did get bumped about an hour in. Where do you think I went wrong? I bake often but somehow went off course. Any suggestions, tips or comments would be very appreciated.
p.s. It tastes good and is perfect for a low sodium diet.
Hi Yvonne, it may have overproofed, especially if you are in a warm climate. Try reducing the rise time next time.
Glad to come across your blog ! I am a vegetarian and love your recipes . You have recipes from all cuisines and hat how we cook at home as well..
So your website is perfect for me .
Thanks, Varsha. 🙂
I was given your recipe for sour dough sandwich bread through the grape vine. I love it!! It is amazing. I've been baking bread for 10 year now and struggled to find a great sandwich loaf. I'm so happy to finally say I have found it. Thank you for sharing you knowledge. I wanted to ask if I can share a link to your site on my blog (thehonesthomemaker.com) ? I would love to let people know what great success I have had and who to give credit to. Thank you!
Hi Laura, yes, that's fine, and so happy you've loved the recipe for sandwich bread--it's my favorite too.
I added the flour and water day 5-6 without removing 1/2 cup starter first. I went ahead and fed it anyway and plan to feed again at the usual time. Is that ok?
Just made your vegan Blueberry Sourdough pancakes, and they were FANTASTIC!!!
I didn’t have blueberries, so I substituted sliced bananas and roughly chopped toasted almonds, and added about 1/2 teaspoon cinnamon and an extra 1/4 teaspoon baking soda. Then I topped it with sliced fresh strawberries and a little maple syrup. IT WAS SO DELICIOUS and the pancakes were so puffy & airy, my husband of 33 years said they were the best pancakes he’s ever eaten! Thank you!!