Bulgur PilafPilaf doesn’t always mean rice. Try this bulgur recipe for a tempting alternative!Chana MasalaTo highlight a special dinner, serve this easy rendition of Indian-style chickpeas with rice and plain nondairy yogurt.Flavorful Steamed VeggiesGaetan Charest prepared Flavorful Steamed Veggies at our October 13th, 2018 Fall Harvest cooking class, held at the Science of Spirituality International Meditation Center in Lisle, Illinois. Indian Potatoes and CauliflowerA touch of turmeric brings a golden glow to this satisfying Indian specialty, called Aloo-Gobi Subji.Kashmiri-Style CauliflowerOur recipe is a regal presentation often served at Indian weddings with rice pilaf and naan (Indian bread).Orange Steamed Asparagus and Artichoke HeartsWhen Chef Ramses Bravo demonstrated this side dish at Veggie Fest, he suggested peeling the asparagus for a soft texture.Orange-Maple Candied YamsThe flavors of maple and orange make these yams a delicious and festive addition to any meal.PakorasGolden brown and crispy, deep-fried vegetable pakoras are a favorite Indian snack.Polenta Cakes with SyrupLakshmi Kapoor Willis whipped up this creamy Polenta cake side dish on March 9, 2019 during her New Orleans Southern Cuisine cooking class held at the Science of Spirituality International Meditation Center in Lisle, Illinois.Quinoa Tabouli SaladFresh mint and lemon juice give just the right touch to this light yet filling salad.RatatouilleRatatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.Saag Paneer (Veganized)Saag Paneer is a delicious curried, creamed Indian entrée that contains spinach, cream, and fresh cheese cubes called paneer. This vegan version uses a variety of greens, tofu instead of paneer, and cashews instead of cream. It is very low in fat and sodium.