3468 vegetarian recipes cooked without onion or garlic, as in Swaminarayan and sattvic kitchens, with no meat, fish, eggs or alcohol. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 45 minutes.
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A thick, fresh chutney of grated coconut and raw mango blended with coconut water, chilli and coriander. With no yogurt it's dairy free and keeps its fresh coconut taste. It's served in East Africa with lentil fritters (bhajia), Zanzibar mix and Mombasa mix.
A fresh, crunchy salad of home-sprouted mung beans with juicy pineapple, coconut, cucumber and cherry tomatoes, dressed with orange juice, balsamic vinegar and olive oil. It is light, sweet and tangy, full of protein, and makes a healthy lunch on its own. Chill everything well, and add the lettuce at the last minute so it stays crisp.
Soft bulgar wheat topped with fennel wedges roasted with orange peel and juice until sweet and charred, then tossed with cherry tomatoes, olives, parsley and mint. It is fresh and filling, good as a light main course or alongside grilled vegetables and paneer. Serve it warm or at room temperature.
A fresh, coarse chutney of grated coconut, mint, green chillies and cumin, sharpened with lemon and a pinch of sugar. It's bright green, cooling and spicy, and goes with idli, dhosa, pakoras and sandwiches.
A cool, creamy chutney of finely grated fresh coconut mixed with yogurt, a little chilli paste, lemon and fresh coriander. It's mildly sweet and gently spicy, and needs no cooking. Serve it with idli, dhosa, bhajias or any savoury snack.
An Indo-Chinese restaurant favourite: a clear stock thickened with cornflour and packed with finely shredded vegetables and paneer or tofu. It gets its heat from black pepper and chilli and its sourness from vinegar. Serve it sizzling hot with green chillies in vinegar, chilli sauce and soy sauce on the side.
Bite-sized samosas filled with a tangy, sweet and spicy mix of crushed sev, fried lentils, nuts, crisps and sweet mango pickle. 'Chatpatta' means tangy and spicy. They keep for up to a month in an air-tight container, so they're perfect for parties and Diwali. Instead of making each savoury, you can use leftover farsan like chevdo, bhusu or gathiya.
A Kenyan coast favourite: freshly fried chips tossed in a hot, tangy 'pussin' sauce of melted margarine, paprika, chilli and lemon juice. Toss them while the chips are still hot so they soak up the sauce, and serve straight away.
Cashews fried until golden and tossed while hot with black salt, coriander-cumin powder, chilli and turmeric. Black salt gives them a tangy, savoury flavour. Cool them before serving; they keep for 2 weeks in an air-tight jar.
Peanuts coated in a spiced batter of maize and gram flour, chilli, yogurt and lemon, left overnight to soak up the flavours and then deep fried until crunchy. A classic bitting to keep in a jar for guests.
Crumbly, buttery cheese pastry cut into strips, twisted, and baked with poppy seeds until crisp and golden. Serve them warm, or cool and store them in a tin for snacking.
Flaky puff pastry triangles filled with a crunchy, spiced mixture of fresh coconut, roasted peanuts, sesame and fennel seeds, then baked until golden. Serve hot with chilli sauce and tomato ketchup.
Golden, crunchy cubes of day-old bread, brushed with olive oil and baked with parsley. Scatter them over any soup just before serving, or toss them through a salad. Swap the parsley for garlic powder to make garlic croutons.
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.
A heady North Indian garam masala heavy with cardamom, cumin and pepper, rounded out with mace, nutmeg and fennel. The spices are ground raw rather than roasted, so the blend stays bright and perfumed. Use it in rich Punjabi curries such as chole, rajma and paneer makhani.
A proper home-made ketchup: fresh tomato puree boiled down with sugar and a muslin bag of whole spices, then sharpened with vinegar. It's thick, glossy and gently spiced. It keeps for a long time in the fridge and is great in pasta dishes.
A rich, egg-free mayonnaise whisked from fresh cream, mustard and oil and sharpened with vinegar. It's thick enough to dress coleslaw, potato salad and sandwiches. Keep it covered in the fridge and use within 3 days.
This is home-made yogurt hung in muslin until all the whey drips away, leaving a thick, spreadable cheese a little like labneh. Use it for dips, sandwich spreads, shrikhand and cheesecakes. Pressing it through a sieve before you use it makes it silky-smooth.
The classic white sauce behind pasta bakes, lasagne, baked vegetables and creamy soups. Butter and flour are cooked together first so the sauce tastes of nothing raw, then milk is whisked in until it turns thick, glossy and smooth. Use it straight away, or keep it covered in the fridge for up to 2 days.
A bright red, tangy Gujarati masala, like a dry pickle masala made with split mustard and fenugreek seeds and sharpened with lemon. It's sprinkled over steaming khichu (khichi), and it's just as good with theplas or a drizzle of oil as a quick dip.
Proper masala chai is simmered, not steeped: whole spices and fresh ginger are boiled with black tea, then milk is added and brought to a rolling boil to make it rich and creamy.
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
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