The key to this traditional Indian dish is constant tasting. Adjust the seasonings to suit your own tastes, and take the time to concentrate the flavors down before serving. Serve with brown rice or whole grain flatbread.
Chili is traditionally a dish that’s focused on meat and the seasonings that give it flavor. While many versions include beans, to the nutritional benefit of the dish, it’s entirely possible to make a meat-forward version packed with nutrition. We recommend pairing your portion with a whole grain and plenty of your favorite vegetables.
Traditional pea soup is made from dried peas, which impart a more yellow color to the dish. This version is bright green and screams freshness in both its color and appearance.
Even if you’re usually a meat-lover, this vegetarian chili will leave you satisfied and looking forward to leftovers. Pair it with a salad or cornbread or enjoy it on its own for a meal that will warm you on a cold day.
If you’re from the east coast, the idea of a tomato-based chowder might flummox you for a minute, but it’s a dish worth trying. Tomatoes play wonderfully with any good, sturdy chowder fish. Choose any firm, white fish that’s on sale to keep the cost lower.
The trick to making a good curry is to layer and time the cooking of ingredients to make sure that the final dish perfectly showcases the textures of the vegetables which have been seasoned at just the right moment. This one gets it right.
This soup is perfect for a cold autumn night. Roasting concentrates the sweetness in the peppers, which pairs perfectly with garlic. The bright red soup, garnished with bright green chives makes a beautiful course for even the fanciest dinner party.
A chili with cauliflower and tomatillos served over baked sweet potatoes? You’ve got to try it. The tequila and lime zest add that something that other vegetarian chilis will be jealous of. Tip: If tomatillos are expensive or hard to source in your area, you can substitute Roma tomatoes.