Chana MasalaTo highlight a special dinner, serve this easy rendition of Indian-style chickpeas with rice and plain nondairy yogurt.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.Kashmiri-Style CauliflowerOur recipe is a regal presentation often served at Indian weddings with rice pilaf and naan (Indian bread).Skewered Vegetables TeriyakiServed with Lemon Rice, this harvest of autumn vegetables makes an outstanding meal.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.Bulgur PilafPilaf doesn’t always mean rice. Try this bulgur recipe for a tempting alternative!Vegetable and Nut StuffingA convenient prepared dressing mix provides the seasoning here, while fresh vegetables and
crunchy nuts offer a made-from-scratch effect. For a vegan version, be sure to check the
ingredients on the package.Orange-Maple Candied YamsThe flavors of maple and orange make these yams a delicious and festive addition to any meal.Sweet Potato CasseroleRay Glend prepared this Sweet Potato Casserole at our November 10th, 2018 Holiday Entrées cooking class, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.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.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.