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This recipe is a staple in my house, and 'The Hare Krishna Book of Vegetarian Cooking' offers a lovely beginner's version to start from.

Hint: You can cook it without paneer/curd and it's just as delicious. I don't always have paneer on hand, but this recipe works well either way. I also find that by cutting the potatoes and paneer smaller, it cooks more evenly, and the texture is more appealing.

For vegetarians, it can be tricky to get all of the protein you need every day. Especially if you have just committed to a vegetarian diet and are learning to cook all over again. Eating proteins with whole grains is important. Combinations like rice and dahl, or corn and beans, provide all of the amino acids necessary for a ‘whole protein’ which your body needs to survive. Quinoa is a seed (not a grain) that contains all of the amino acids necessary for a whole protein. So it’s very good to include in your diet.

If you love the versatility of store-bought bouillon or stock cubes, but want to avoid onions and garlic in your cooking, here’s a lovely alternative you can make yourself.

This will be fantastic in the summer when the cold soup is a lovely relief from the heat. It will be a nice appetizer or accompaniment to a spicy dish because it’s so cool and refreshing. (And because you don’t actually COOK this, it means one less reason to be in the hot kitchen this summer!)

For our most recent office pot luck lunch here at Krishna.com we were inspired by the traditional holiday meals we share with our families this time of year. We served mashed potatoes, stuffing (also called dressing), a lovely salad, baked sweet potatoes, yeast rolls, and pumpkin pie. And much more.

One of the prettiest and tastiest dishes was brought by Rupa who works in the Back to Godhead department. She made this cranberry relish that was bright ruby red and it tasted wonderful, with ginger and sweet citrus flavors mixed in with the tart berries.

This recipe for Tamater Kabli Ghana Usal was offered in a 1983 issue of Back to Godhead magazine, alongside an article by Vishakha Dasi about the popularity of chicken in the Western diet. She offered the chickpeas (garbanzo beans) as a great substitute in your diet, being a good source of protein and iron, as well as fiber, vitamins A and b6, riboflavin, thiamin, niacin, calcium, phosphorous, sodium, and potassium.

This recipe was offered in the February/March issue of Back to Godhead magazine, paired with an article by Vishakha Dasi on what she called the "vegetarian blues". She especially talks about how it can be awkward to be a vegetarian in a very non-vegetarian world.

When you bite into a warm samosa, the first thing you'll notice is its wonderfully tender, thin pastry crust, golden-brown from deep-frying. Inside are peas, potatoes, or small chunks of cauliflower, seasoned not too little so that the samosa's bland, and not too much so that it's hot, but just enough to delight the palate. Many flavors harmonize as you taste the crust and filling together, all permeated by the rich, regal flavor of the ghee (clarified butter) that the samosa was cooked in.

The most popular of all unleavened breads, chapatis are traditionally made with stone-ground whole-wheat flour. Thus they're rich in fiber, vitamins B and E, protein, iron, unsaturated fats, and carbohydrates. Like all whole-wheat breads, chapatis also contain phytic acid, a chemical that regulates the amount of calcium and other minerals the body absorbs. So while connoisseurs can relish chapatis for their refined taste, texture, and aroma, natural food fans can enjoy them for their varied nutritional content as well.

Note concerning flour:

Peanut butter is one of those things that people either love or hate. But what about delicious peanut butter cookies? It's fairly easy to take almost any cookie recipe you find and change the ingredients to be vegetarian. This is a general recipe found in many cooking books, and instead of eggs and the usual, we found that yoghurt works just fine here. And peanut butter is generally a lovely ingredient to bake with.