I love hearing from you. Take a moment to ask questions, send feedback, or just say hello at MyVeganWorld@Gmail.com. Easier still, leave a comment below.
And don't forget to like Holy Cow!'s Facebook page, or follow me on Twitter @HolyCowVegan.
And don't forget to like Holy Cow!'s Facebook page, or follow me on Twitter @HolyCowVegan.
Lovely picture, I use some of yr recipes in my Vegetarian/Vegan meetup. Thank you
ReplyDeleteGauri, glad you're enjoying them. :)
DeleteHello!
ReplyDeleteI just wanted to let you know that I love your website! The recipes are amazing and I've been changing everything into vegan recipes recently and this site has opened up a bunch of options to me. In particular, I had my hands on some garnet yams. I used your zucchini bread recipe to make yam bread. I changed a few things in measurements, but it turned out amazing!
Yam bread sounds delicious. Thanks for your kind words!
DeleteHello! I have been a fan of your website for a long, long time, and I have (very successfully) made many of your delicious recipes. I'm curious, however, why in your restaurant reviews you didn't include many of the great vegetarian/vegan restaurants that the Northern Virginia/Maryland area has to offer. I see, for example, that you traveled to Vienna to try the disappointing Amma's Vegetarian Kitchen, but just a few blocks away is the wonderful Sunflower Vegetarian Restaurant. Another great vegan place is Loving Hut (Vietnamese) in Falls Church. And of course Rockville, Maryland has two great vegetarian restaurants right next to each other: Yuan Fu and Vegetable Garden. If you haven't tried any of these you might be pleasantly surprised!
ReplyDeleteThanks for the great suggestions, and for your kind words about the blog. I have posted on the blog only the restaurants I've been to in recent months because I want to be fair and current in my review. We sometimes order food from Vegetable Garden at my office, mainly because it's the closest vegan option, and I've never much cared for the food. I've never been to either Sunflower or Yuan Fu, though, so I'll definitely put them on my list of restaurants to try.
DeleteHello!
ReplyDeleteI had to take a moment and tell you how much I admire your website. I generaly view it daily and looking for any and all updates. I love, love, love, Indian food and generally spend my time at Indian Restaurants asking "...does this have dairy in it?" You vegan Indian recipes the best. The Vadakari is my most favorite. It was so well done. I used to think that Indian recipes took too long to prepare and most of the them on other sites are lacking the proper measurements (...assuming it may get lost in translation or it was a "non-measured recipe). Your recipes are well thought on and truly accurate. Everyone on of them I've tried has been successful. I'm awaiting your Vegan Indian Cookbook!
All Best and thank you!
Don
Dear Don, thank you for your kind message. I am happy to meet another Indian food lover, and glad that you've found the blog and recipes useful (the vadakari's a big hit in our home too! :))
DeleteVaishali,
ReplyDeleteJust wanted to say I discovered "Not like that Only" blog of yours and left a comment and it is very interesting read. I read all of your blogs now :-) I am glad to found it all. I think you and Zenguy must have been siblings as you both have so similar taste in food and also in politics too.
Did I tell you, no matter how busy I am your blog is one that I read and comment on!
Preeti
Preeti, you're very sweet, as always. Thanks for visiting my other blog, and for being a loyal reader of this one. Hugs.
DeleteYour recipes are wonderful! So far, I've made your mushroom spinach curry, which was excellent, and your cracked wheat upma with Thai-Style peanut And sweet potato curry. I like upma!
ReplyDeleteJust a fyi, the sweet potato curry recipes calls for 1 cup of coconut milk, but the directions only say to put in 1/4 cup.
Thank you for sharing your gift of cooking!
Maya
Maya, thanks for your encouraging words! I am glad you have found the recipes useful. And thanks for pointing out the error in the sweet potato curry-- I'll be sure to correct it.
DeleteDear Vaishali
ReplyDeleteMy fried samosas usually good Since I made them many many times. There is a time one can dream of favorites but keep away from making it.It is our turn to keep away from frying. I can tell looking at the photos of your samosas, looks really good, with a touch of brown spots like fried one gets it.I am sure they will taste good also. I will try to bake.
Sincerely
Paramasivam
Paramasivam, I think they taste just as good as the fried ones, minus the guilt. :)
DeleteV: I seek out the Indian restaurants in every city I visit. Now, I have found your blog and Vegan, too! I am grateful to have found a real deal resource for healthy and accessible Indian food. Warmest regards! Ellen
ReplyDeleteEllen, welcome, and glad you found me. :)
DeleteHi Vaishali
ReplyDeleteI just came across your blog, it is very thoughtfully written with so much compassion and love. Thank you for sharing these beautiful recipes with us. This world is a much better place now that I know that you are in it. All the best to the always. P.S. the ANIMALS will also love you for this.
Jackie
Jackie, thanks for your kind words! And glad to meet a fellow animal lover. :)
DeleteHi there, Great job with the recipes! Thanks for taking the time to publish these. I recently tried your pasta with Kale pesto, delicious. Where do you get white miso powder from? I find this hard to find.
ReplyDeleteThanks!
Girija
Girija, I buy the Miso here in the US from Whole Foods, but it is also available online. Glad you liked the pesto! :)
DeleteHello, I just discovered your website in trying to find egg less waffles, thanks for your work online. I didn't understand the "holy cow" until I found out you were Indian. I would like to interest you in substituting your chocolate with carob, it is much more nutritious than chocolate. Hope you will try it.
ReplyDeleteHi Arlene, I must admit I've never tried baking with carob myself, although I've tasted it in some baked goods. I will try it the next time I can find it. Thanks for the suggestion.
DeleteHi,
ReplyDeleteI am so glad I found your site. I have made the Mango Cupcakes and the Mango Cheesecake and they were a hit!! I didn't even get a slice! It was wonderful. I have friends and family who are vegan or have food allergies and it's great to have some alternatives that actually work. Do you have a regular cheesecake recipe AND a red velvet cake and cheesecake recipe? I love how you explain your recipes. If you don't have any, could you let me know where I may find some? Thanks. By the way, when is your cookbook coming out?
Anonymous, thanks for the feedback, and for your kind words! I am glad you liked the cupcakes and the cheesecake. I do have a pumpkin cheesecake recipe, but not a plain cheesecake one, nor a red velvet one. I will try coming up with a recipe for you. And no, I don't have a cookbook -- yet. Maybe some day. :)
DeleteI have been following your website for some time now and am amazed at the way you make the recipes healthy. You really should come out with a cook book. I wanted to request if you could come up with recipes for plum cake ( no alcohol) and a pound cake that is lighter on the hips :) I also wanted to ask you what could be substituted in place of ghee or butter when making nankhatais? The issue for me is not the use of butter or ghee, but rather an effort to cut down calories.
ReplyDeleteAwesome website, thank you !
Anusha
Anusha, thank you! I'd love to come up with these recipes you requested, but it may be a little while-- as you might have noticed, I've been a little slow to blog and reply lately, and that's because of how swamped I've been at work. So please bear with me-- I'll be back soon!
ReplyDeleteAbout the ghee and butter in nankhatais, I would typically use vegetable shortening or vegan butter, but that doesn't really cut down calories-- it is just healthier fat because it's not as saturated as animal fat. I'd advise making your nankhatais as you would, and just exercising portion control. Personally, I'd rather eat less of a great thing than more of a ho-hum one. :)
Thanks so much for the blog -- I recently moved to India and am learning to make tasty but healthy food, so this has been a great inspiration!
ReplyDeleteI did have one question about baking.. I love baking bread and would do it in the US where I could find bread and other kinds of flour. I understand the differences between cake/pastry/bread/AP/whole/white etc in the US, but in India just seem to find either atta or maida. My best approximation is that maida is somewhat like cake flour while atta is somewhat like whole wheat and I've been recklessly mixing them depending on the desired intent with questionable results. Could you give me some more pointers? What would you do if you wanted bread flour e.g. for a sourdough loaf? What if you wanted AP flour for biscuits (an indulgence, i know..)? Are there other kinds of flours I could be getting here? Any help would be much appreciated!!
Atta is lighter than whole-wheat flour so actually it does pretty well in breads, although mixing it with some maida is a good idea. For a sourdough loaf, I would do one cup of atta to a cup of maida. Maida is a high-gluten flour and not to be confused at all with cake flour which is very low in gluten. If you can't find AP flour or cake flour for cakes, substitute a couple of tablespoons of the maida with corn flour to bring down the gluten ratio.
DeleteHi Vaishali,
ReplyDeleteJust found your blog by happy accident trying to find a recipe for Sri Lankan aubergine curry (brinjal moju) and I wanted to say thanks; it's made a delicious lunch (I'm based in the UK so it's 12.30 over here at the moment).
It was one of my favourite dishes when I was on my honeymoon there and I've been trying to find the recipe ever since. I shall definitely be coming back to your site for further inspiration (my mother-in-law is a celiac so I will be trying out some of your gluten-free recipes too!).
Thanks!
Viki, glad you enjoyed the curry, and thanks for the feedback! :)
DeleteDear Vaishali,
ReplyDeleteAparna from Germany here. I've been following your recipes with avid interest and i love cooking and experimenting too. I recently tried to make vegan rasmalai and it didn't turn out all that good. Do you have any ideas how I can do it? I tried the usual acid coagulation of soy milk to make the gollas and it didn't do to well when later cooked the shaped gollas in sugar water before adding it to the ras, which by the way turned out well. If you have any ideas, do share them with me!
Take care,
Aparna.
Hi Aparna,I haven't tried a vegan version of gulab jamoon or rasmalai, but I would advise using tofu instead of curdling soymilk. You might try a homemade tofu recipe-- there are many on the web-- to get a fresher taste. I've seen gulab jamoon recipes made with flour, but honestly, I can't imagine they'd taste anything like the real thing. Another option is using soymilk powder-- you might have to order it online. Mix water, sugar, cardamom to form the balls. I'd also add a smidgen of pure vanilla extract to get rid of any tofu or soy aftertaste.
DeleteHey! Your recipes are great, different and look delicious I can not wait to try them! I love vegan Indian dishes! Thanks! I am also blogging about health and vegan recipes, check it out :) www.veganssecret.com:)
ReplyDeleteHi Vaishali,
ReplyDeleteI stumbled onto your website early this week and I have already tried couple of dishes, Besan chilla and tofu makhani - both of them came out fantastic! Both my husband and I have turned vegan since last September and we love it so far!! Being a tamilian I sorely miss my Thayir saadam and now I see you have a vegan version! I have already decided to try this tomorrow! Thank you Thank you!!! I feel I have attained nirvana :)
Meena, thanks for the lovely message. I hope you tried the thayirsaadam-- I just made it again last night. Desi says it's better than the real thing, and he's not even vegan. :)
DeleteHi Vaishali,
ReplyDeleteI just came across your blog today. I became a vegan about 2 months ago. I have been looking for some ethnic foods because I am Tamil from Sri Lanka. These recipes look great and so delicious. I can't wait to try some of them. My favourite is Masala Dosa.
Thank you so much for creating this site. I look forward to trying out these foods!
Therese
Welcome, Therese, and happy cooking!
DeleteJust discovered your site & I'm really looking forward to cooking some of your recipes!
ReplyDeleteThanks :)
Claire, welcome! :)
DeleteThank you so much for your recipes. My partner and I love Indian cuisine (and good food in general!) and are always looking for ways to make our cooking taste more like what you would get in a restaurant. I've been vegan for over a year now, and blogs like this help me keep this peace with an omnivore partner. One dish I haven't been able to veganize or find a good vegan version of is Chicken Tikka Masala. I don't miss the chicken (obviously) but I can remember that the sauce was heavenly. The coconut milk and other nondairy substitutes I have used don't make it creamy enough. Also, the mushrooms or other meat subs I use dont add flavor to the sauce like chicken would. Any tips? Thanks again!
ReplyDeleteI am a huge fan of Tikka Masala, and of Chicken Curry. When I make them at home, I always use vegetable broth and mock chicken flavoring. I have never used the creams just to cut down on fat. The sauce is definitely not as creamy, but I've always found it to have a good flavor.
DeleteHi Vaishali, hope you are doing great. I saw this contest announcement just now and immediately remembered you. You have to give it a shot: http://www.vegetariantimes.com/contests-challenges/sodelicious/
ReplyDeleteMadhuram, thanks for thinking of it. I'll certainly try. How are you? Long time!
ReplyDeleteHi Vaishali,
ReplyDeleteGreat recipes...can't wait to try them! One question about cooking peanuts for your thai-style peanut and sweet potato curry. How are those peanuts cooked, shelled or unshelled and are they to be boiled on the stove, if so, how long?
Thanks for your help!
Anon, they are unshelled, and it shouldn't take more than 20 minutes to get them to the right consistency, but check as you go-- they should be tender but crunchy still.
DeleteDo you have a vegan recipe for Gulab Jamun? I have recently changed to a vegan diet, hubby is less than thrilled. I love Indian food and his favorite dessert is Gulab Jamun. I would like to make it for him, since I won't cook him meat anymore :)
ReplyDelete