Hey there. I'm Vaishali and I am the author and recipe creator at Holy Cow! where I share tasty vegan recipes that anyone--experienced or not--can make quickly and easily. There are more than 1,000 recipes on this blog that I've shared since 2007, and I hope everyone--vegan, vegetarian or omnivore--will find something here that they will love.
Fast Facts about Holy Cow! and me:
- I live in Silver Spring, Maryland, a suburb of Washington, D.C.
- I was born in Bombay, India; when I left it 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, Lily and Leo (dogs) and Billy and Kala (cats).
- Holy Cow! was born on November 28, 2007.
- I called it Holy Cow! because someone needs to call out the hypocrisy--you can't both worship cows and factory-farm them. And because I try to show, through this blog, that Indian food can be just as delicious without the dairy.
- 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. Jay has trained me well over the years and 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.
My Story:
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.
Until.
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! reaches millions of readers with original, fresh and healthy recipes that I cook up in my kitchen.
As a mom with a busy schedule, it is important to me that all recipes I create and share are easy, quick, healthy, and hassle-free. 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.
You can also be sure that if we don't love a recipe, it won't be here on the blog.
I love to bake, so you'll find lots of recipes for homemade vegan cakes, cookies, pies and breads. Because Indian food is my comfort food, you'll find tons of Indian vegan recipes here. Because I'm mom to a picky preteen, a lot of my recipes are kid-friendly. And because I was diagnosed with an underactive thyroid, I cook, eat and post many, many gluten-free and soy-free recipes.
I also love experimenting with global cuisines, including Mexican, Italian, and Middle Eastern, and I love to bake, especially bread. All recipes use clean, wholesome, natural ingredients, most of which are already in your pantry. But don't just expect a recipe-- I like telling you the stories behind the food I serve up. You can also expect some chatter about the wonderfulness of animals (especially mine :)).
On this blog you'll find pages and pages dedicated to all the wonderful dogs and cats who have been part of our family, including our current group of 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.
I update Holy Cow! several times each week, so be sure to check back often for updates. You can sign up here to get new recipes by email. And you can follow Holy Cow! on Facebook, Pinterest, Instagram and Twitter to keep up with what's cooking here.
I love to hear when you make a recipe from this blog, so if you do please leave a comment. Or send me a photo at MyVeganWorld@gmail.com, or post it on Instagram and tag me @HolyCowVegan. If a recipe doesn't work for you and you want to leave your feedback, please do so, but make sure you are polite and offer constructive criticism. Just saying "I didn't like it" doesn't tell me or other readers anything, because we have no idea what you do or don't like and as you know, there's no accounting for taste. 😉
Here are a few links you might find useful:
Recipe Index, where you can browse recipes by photo, date, and category.
Vegan Kid-Friendly Recipes, because over years of cooking for my son, I've picked a trick or two. 😉
If you are a baker, you might also find this link useful: Vegan Baking Substitutes
And read more about my vegan journey here.
She passed away in 2012, but lives in my heart forever. Thank you, Lucy. I love you.
Holy Cow! has featured in:
agniprava
you are the delight i find in the great worldly ordeal. thank You for the light You provide.
Vaishali
Aww, that is so kind and so motivating. Thank you with all my heart!! ❤️❤️
Jamini
If you could also post the weight of each ingredient. That would be very helpful.
Yolanda Quimby
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!
Thank you
Vaishali
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.
Judy Eastwood
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!
Vaishali
Thanks, Judy, happy to meet you too!
Jay suman thiruarayanapuram
Hi, Mom this is a nice blog com'in along.
-jayst.
Laura
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!
Vaishali
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.
Laura
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. ❤️
TJ
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.
Sarah G
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!
Vaishali
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! 🙂
Allyne
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!
Jennie
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???
Thanks!
Bal Gill
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.
Vaishali
Hi Bal, thanks for the kind words! 🙂
Annette
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.
Vaishali
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/
Vibha Srinivas
Hi Vaishali,
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.
Vaishali
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.
Joanne moseley
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.
Jenni Fielding
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
Vaishali
Sorry for the late reply, but yes, that would have been fine.
Erin
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!
Vaishali
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. 🙂
Yvonne
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.
Vaishali
Hi Yvonne, it may have overproofed, especially if you are in a warm climate. Try reducing the rise time next time.
Varsha
Hi Vishali,
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 .
Varsha
Vaishali
Thanks, Varsha. 🙂
Laura
Hello Vaishali,
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!
Laura
Vaishali
Hi Laura, yes, that's fine, and so happy you've loved the recipe for sandwich bread--it's my favorite too.
Bobbi
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?
Mary N
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!!