Bio short:
Hi, I am Richa. I am the award winning recipe developer, blogger, and photographer behind VeganRicha.com. My instructions are easy to follow and step-by-step photographs welcome the uninitiated into their kitchen as vouched by millions of readers. I love to show people how easy it is to cook vegan Indian and other cuisines. I have been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (top 50 Indian food blogs), TheKitchn, Cosmopolitan, BuzzFeed, and many more. My first book Vegan Richa’s Indian Kitchen, about easy and delicious Indian Vegan recipes, is in stores and is a #1 Best Seller on Amazon. I live in Seattle. The cookbook was Top Cookbooks 2015 by Vegetarian times and in Peta’s Must have 7 Cookbooks. My second cookbook Vegan Richa’s Everyday Kitchen is available everywhere as well. My third book is out now! Vegan Richa’s instant pot cookbook
Connect with me about recipes, books, projects at veganricha at gmail
- Facebook: https://www.facebook.com/VeganRicha
- Instagram: https://instagram.com/veganricha
- Twitter: https://twitter.com/veganricha
- Pinterest: https://www.pinterest.com/veganricha/
- Youtube: https://www.youtube.com/veganricharecipes
A portion of the proceeds from the blog and my cookbooks Vegan Richa’s Indian Kitchen and Vegan Richa’s Everyday Kitchen and Vegan Richa’s instant pot cookbook go to the following organizations.
Contact me:
email: veganricha at gmail dot com (No Guest Posts Please)
About and My Story:
I live in Seattle with my husband. Chewie our resident fluffster left us in 2019.
I started up my cooking experiments once I took over most of the daily cooking from Vivek, who had been our resident chef in 2007(mid 2007 to early 2008). The problem with experimenting with dinner dishes at that time was that, even if the dish comes out good, we might just not like it taste wise. And that puts the dinner at risk. So I thought and thought and picked up baking. Baking helps me make snacks/breakfast/tea-time things which can always be substituted with something else if the taste buds reject the final product:)
I have been blogging since 2009. I like to keep it healthy. Vegan Richa is my baking, cooking blog and Hypnagogic is the random life blog.
I used to be a Software Developer, recovering (almost fully recovered as much as possible) from a Craniotomy done in 2006 to remove a meningioma(brain surgery to remove a tumor). Balance and vertigo issues post surgery kept me from going back to work. I started cooking and blogging as a hobby after a while.
I am a foster parent with dog rescues . I have some balance issues and fostering and baking are helped me get back on my feet. We were fostering dogs till mid 2010, then I was hit by panic disorder brought on most likely by the follow up MRI. Everything is clear, but my brain refuses to listen. So I am working on calming it down and getting life back on track.
My right eye nerves were affected during the surgery so that limits my reading, writing, browsing in general, online or books. I do read a lot of blogs intermittently and some books a couple of pages at a time, but since the eyes get tired very easily, I am not so active in the world of blogging, connecting and commenting. I am slowly trying to get more out there.
Food photography works a bit like Tai-chi for my eyes, getting better at browsing and editing pictures and such. Reading long pages is still a pain. I love reading everyone’s stories and posts, and try to spread it out during the day to help me get to as many blogs as I can.
We are on a plant based diet (transition started in 2010 by eliminating things one by one). All the current the recipes on the blog are now vegan. Some Recipes from the archives are non vegan, but can be veganized with simple substitutions. The connection was made because of being associated with rescue and foster of dogs, getting to know about puppy mills, associating and understanding chewie and the fosters, and finally realizing that the pain, suffering, feelings are the same for all animals. Read the detailed Our Journey here.
I try to use whole, organic as less processed as possible ingredients. I do use some new products and substitutes to find out how they taste and work, but eventually phase them out with home made or unprocessed options. Our food philosophy keeps changing based on things that make sense to me and you can notice that in the posts and recipes over the years.
Update 2013: this year I have been able to read more and more and spend a lot more time on the computer as you can see from the blog post frequency. Though more time in the kitchen is still a higher priority. :). Standing and cooking up a few dishes in one day is something I would love to do almost every day.
Update 2017: I can read a lot more of course. I developed some sinus issues(Apparently, I am allergic to Seattle weather :)) which affect my balance but thats life. Depending on the day I can, or cannot deal with small crowds, shopping, get togethers, long drives and such. This is the new normal now, taking things as we go and being ready for most things. If you happen to meet me and I suddenly look for something to sit on or whip out my own cushions and proceed to sit right there on the floor/road wherever, thats normal, as I cannot stand for too long and talk. Or if I close my ears and eyes for a bit, If I request a few minutes of no talking, thats normal too. Or if I just don’t respond, my brain probably dropped whatever you said. If I have to focus and listen to one person in a crowd, that hurts. For eg, In events with more than a few people/children and consistent noise and stimulation, My ears and eyes start to ache, my eyes eventually shut down after a while and all of this affects my sleep and things calm down sometimes next day depending on many factors. Also, I might not look at you while talking if you are not already in my existing line of sight. Lots of peculiar things, just roll with it.
Update 2020: extreme light sensitivity and neuropathy pain kicked my butt and made me non functional for months. More to come.
Who knew that grief could trigger up so much. Losing chewie put my neuro and vestibular symptoms into a heightened state. For the first half of 2020, I couldn’t even have conversations more than a sentence. Took me about 2 years to feel better and eventually be mentally ready to adopt again. We adopted Loki in sept 2021. A ball of floof who ended up being a one person dog (hubbs), probably for the better? 🙂
Why Vegan:
Me: I realized I couldn’t directly or indirectly cause extreme suffering and death of any other animal or human when there are alternatives. Hubbs, found about the impact on our own health and environment because of our food choices and decided. a little bit of my compassion rubbed off too. Animals are sentient, self-aware, and capable of experiencing both pleasure and pain. They deserve our respect and deserve a natural life and freedom. We choose less cruelty and we do it all without sacrificing taste, habits and pleasure. For our Journey details see here.
What keeps this food blog going, is to prove, that any food choice, is not about giving up something, it is about finding something better.
About food:
I cook very intuitively. On the blog, you will find many cuisines, mains, snacks, desserts, breads, Veganized Indian and fusion foods, cookies, cakes, breakfast, bakes, and more.
What do we Eat:
We eat a lot of different legumes, beans, lentils, pulses, veggies, whole grains, whole grain flatbreads, nuts, seeds, greens, and rarely use processed vegan meat substitutes, processed soy, vegan cheese, mayo, butter etc. What it does include is bold flavors, variety, healthy food with a bit of indulgence once in a while. More than 1000 recipes and counting. 🙂 Please see the Recipe Index or Category Menu on to top of the page.
Thank you for stopping by. and please do let me know how you like the blog and the recipes!
xoxo
-Richa Hingle-Garg
e-Mail: veganricha at gmail dot com , No Guest Posts please.
I’d love to hear from you!
FAQs
Would you do a book Review?
Not on the blog anymore. I mention some books on Instagram (stories) if I love them. There is no guarantee that they will get a mention.
Would you do a product review?
Yes. I do feature products occasionally on the blog that I can use in my recipes. Again, it depends on the product, its usefulness in everyday life, nutrition value, and the company values. See my review post rates here.
I do Not do product reviews anymore. I mention some products that I like on my Instagram stories.
Do you advertise on the blog?
Can I post your recipe on my site, blog, newsletter?
For most cases, please link up the original post instead of copying the recipe. For other feature requests, please email me for permission.
On Facebook
I’d love to hear from you!
Joanne
Hi Richa,
I am planning to make the Chili sin Carne Mole (Pg 206) from your Instant Pot Cookbook. The instructions say to pressure cook the ingredients on high for 75 minutes. Is that correct? It seems to me a bit excessive.
Thank you for your response.
Richa
Yes. It chili. Traditionally chili is cooked for a long time for the deep flavor and soft melt in mouth texture.
Ruth
Hi, I am not vegan but eat very little meat so I’m always looking for unique dishes. Indian cuisine is number 1 for me in terms of mouth watering flavors so your recipes are a welcome arrival. I have cooked more of your recipes than any other blog or site. I am a very good cook by my own right and understand flavor profiles, textural importance and healthy choices so your recipes really work for me. Thanks so much for your efforts. It must be difficult creating and testing your recipes for the masses and having fresh things to post so often so I am grateful for your efforts.
Richa
Thanks❤️❤️
Pamela
Hi Richa,
I found your blog a few months after I transitioned to vegan, and it has been a life-saver. Cooking whole food plant based has been a challenge. My husband and I both agree whatever we eat must be flavorful. That has never been difficult with your recipes. I now have all your cookbooks, and I’ve pretty much been using them non-stop for the last month. Thank you for writing the blog and the books. If you write another one, I will buy it – and in the meantime I’ll keep making and enjoying your wonderful recipes. And recommending them to everyone I talk to. Wishing you the very best.
Richa
❤️❤️❤️❤️❤️
Victor
Hi Richa,
Love your recipes. You are an inspiration and example. I wish you well. Sending you fond greetings.
Vegan Richa Support
thank you so much for your kind words!
Nic
Hi Vegan Richa,
I have all 3 of your books and absolutely love them especially the instant pot one.
I cook your recipes at least twice a week and love that you use real ingredients, not processed foods.
I only have one question – when is your next book!
Richa
Thank you so much! Not anytime soon 🙂
Blake
Hi Richa,
I have just come across your site, and I cannot wait to try so many of your recipes!
I just read your bio, you are an inspiration!
Wishing you well
Vegan Richa Support
thank you so much, that is so kind!
Lori
Hi Richa. I’ve been following you for quite sometime and love your recipes. Thank you for sharing. Much respect Lori
Richa
❤️❤️❤️❤️
Lori
Hi Richa. I’ve been following you for quite sometime and love your recipes. I’m hanks you for sharing. Much respect Lori
Vegan Richa Support
thank you!
Mark Hackney
What is the distinction of Urad Dal? My Brinjal in Tamarind receipe calls for a teaspon of Urad Dal and some Fenugreek seeds. What would this add to the flavor?
Richa
Urad dal in general is the split skinned white version. See pictures on my Indian Dals post here https://www.veganricha.com/indian-dals-names/
SP
Hello Richa, Namaste.
I’ve tried many of your cooking recipes,which family and friends have enjoyed. Would be nice to know what can be replaced for onion and garlic as well as mushrooms.
You are a great inspiration with all your health issues and keep up the good work and be blessed with good health,more zeal and creativity of delicious vegan recipes.
Richa
Here is a post on how to substitute onion and garlic https://www.veganricha.com/how-to-cook-without-onion-and-garlic/
For mushroom, depending on the recipe, use more onion or zucchini or fennel root
Mark Hackney
Thank you for cataloging all the types of dal as it can be difficult to keep them straight especially if you don’t use dal alot.
I bought a pacage of dal at the supermarket, Wal Mart I think, It was small brown split peas marketed under the namebrand Iberia. What type of lentils which we have in India does this correspond to?
Richa
They look like brown or green lentils. Sabut Masoor
Corrie
Hi, I have just discovered you, and read your Bio, what an amazing woman you are, I wish you much health and healing. I have been WFPB for over 3 years now, for health reasons…what a change for the better it was! Having been on this path has now also made me so much more aware of the wellbeing of all animals, too. I will never go back to the old way of eating. I look forward to exploring more of your recipes…..I have just made, and enjoyed the Gingerbread Banana Bread.
Vegan Richa Support
Thank you so much for sharing. I’m glad you’re enjoying the recipes as well!
Émily
Dear Richa,
I just read your bio after trying many recipes from you. I feel to share, as I have had many issues similar to yours (inflammation, lost of balance, brain fog, chemical sensitivities, neurological symptoms, etc) that Anthony William – Medical Medium informations has helped me and my husband tremendously with our health. Lots of your recipes are pretty compliant with his infos (that’s why I always come back here!), and I think you could find in his books some powerful insights to heal some of the issues your are experiencing.
This being said, I love all your recipes. You are so talented and truly gifted. I’ve spent hours on your website pinning recipes, and we try at least a new one every week.
Thank you for your lovely presence on the web! You are very inspiring <3
Vegan Richa Support
Thank you, émily!
Cindy
I just purchased The Instant Pot Cookbook and am going to make the Currie Quinoa,
Step 1 indicates that the quinoa is added to the pot and everything is stirred.
Step 4 says to fluff the quinoa and remove the inner pot.
Can this recipe be made either way, or do I need to put the quinoa in a separate pot? (I’ve never done pot in pot and have no idea where my inner pot is!)
Thanks.
Richa
Inner pot is the main steel pot of the instant pot. You remove it for washing etc. I ask to remove the pot because the bottom plate stays hot even after cooking and the quinoa will get overcooked
Shelby
Do you have a recipe for vegetable goan? Thanks!
Vegan Richa Support
i have a mushroom goan that you can easily add more vegetables to: https://www.veganricha.com/mushroom-xacuti/
Shelby
Hi! I had a delicious lunch at Tikka Indian Cuisine in Venice, Florida . I had vegetable Goan and it was amazing! The description on the menu says, silky coconut milk and tomato onion sauce mildly flavored with roasted spices, ginger and garlic, cooked to perfection with aromas of tempered fenugreek and mustard seeds.
I would like to make it so I looked on your website but didn’t find it. Do you have a similar recipe? Thank you!
Richa
Use my vindaloo and add coconut milk to the sauce
Karen Weis
In your recipe for Makhani Vegetable Pot Pie, is the coconut milk from a refrigerated carton of milk or the canned coconut milk. Thank You
All of the recipes I have made from your cookbooks (I have all three) have been very good.
Richa
Canned. Thanks! So glad you love the books!!
Robyne
Really a big fan of yours now. I plan to buy all of your books and also give some to friends. Vegan sounds like the way to go. I also love animals and do not want to hurt them or eat them from cruel factory farms.Still need eggs but I live in a rural area surrounded by real farms where the chickens run free. All the best and thanks!
Suniti Keller
Dear Richa,
I accidentally came across your blog and read your story. It touched my heart. And made me reflect on the unpredictability of life, our ability for cruelty and kindness in equal measure, and ultimate asking who are we?
Thank you for sharing your story. You inspire me. I wish you all the very best.
Lisa Fogliani
I love and appreciate your website and FB blog. While I was poking around on your website tonight, I saw the link referring to the organizations you support. Reading the list made my heart smile. It was fun to see the Pig rescue north of Seattle WA, about 3-4 hours from me, on your list. They are great place and a blessing.
I look forward to adding your cookbooks to my small collection of special cookbooks.
I hope you have a peaceful day.
Thank you.
Lisa
Vegan Richa Support
🙂 thank you, Lisa.
Walter
Is Richa pronounced ritsh-uh?
Vegan Richa Support
Yes, like Richard but without the -rd.
Ute
Hello Richa,
Since a while I want to thank you for your recipes.
I discovered your work on Facebook and now I am (and my daughter as well) using mostly your recipes next to our favorite “Forks Over Knifes”. Because we know how to cook without oil we have a lot of success and fun with your recipes as well.
Thank you for all the amazing new experiences you are providing us with.
Ute and Anna
Vegan Richa Support
So happy to hear that. Thank you, Ute and Anna!
Krista
Hello, Please tell me which size instant pot is best for your new book recipes. Thank you very much
Vegan Richa Support
6qt is standard
Meena Sharma
I read your journey here. Thank you for sharing your story, as you had gone a complex surgery. I have been following you. I have few family members who are Gluten-Free food. But not Vegan. I try my best to use non-dairy ingredients in their food preparations. You are a great inspirations to many of us. By the way I too live in Seattle (Kent). I have a very small business of mine my web site is Saffroncuisineandspices.com I blend my own signature blends, freshly grind and packed. I too have some health problems, dealing the best way I can. Started to write a cook book after teaching Indian and Thai Cuisines over 27 yrs, while working full time as DV/Rape Advocate. Now retired much earlier, being single, enjoying writing and cooking at 78yrs. I still do not have a Instant Pot, but I have Air-Fryer. I love your photography. Wishing you all the best.
Cynthia Risley
PLEASE post recipes that don’t have 15 or more ingredients!
Richa
There are plenty 5-7 ingredient recipes!
Carol
Richa, Happy new year — just wanted to say THANK YOU for your amazing recipes!! I just discovered your website and have just gotten into cooking Ethiopian and Indian meals. I’ve developed multiple food allergies over the last 10 years, and we are now a gluten-free/grain-free house (except for rice). Thank you for the recipes and tips, and for the inspiration to eat a more healthy and sustainable diet. All the best to you in 2023!
Maltie
Nanaste Richa,
I follow you one Facebook.
You are amazing.
I like to see how you Make vegan food.
Lisa
Hello!
My family loves your recipes and we have your first 2 cookbooks. We recently were gifted a crock pot and would love to make your delicious recipes in it. Do you plan to create a slow cooking (crock pot) cookbook, similar to the insta pot, or add crock pot instructions?
Richa
Not yet 🙂
Eve De Ley
Just tried your vegan spinach panak paneer, raved in the reviews! I love all the depth and flavor in Indian cuisine, but most of it is too spicy for me. Do you have any recipes for making one’s own flavorful but not cayenne/ chili flake spicy curry seasoning? Recipes of your that are mild? Grateful! Ps. Wishing you much good healing in health, heart and spirit!
Vegan Richa Support
Sure, you can find many mild dishes on the site! The Notes section of this mild Malaysian Tofu Curry is a great place to start, and has info you need to make your own curry spice blend. You can also do a Search for “mild curry” to find more easy recipes.
Mary
Slowly but surely trying your recipes. My biggest challenge is that I have a very “western diet” cupboard and pantry. By chance have you published a shopping list so that I can update my pantry with “basics” that will make it more straightforward to create my meal plan for the week? I dislike shopping but I do plan and make one trip each week to our local grocery store. And I just discovered an Indian grocery store about 5 miles from me, so I look forward to shopping there.
Richa
Yes I have an Indian pantry list!
https://www.veganricha.com/indian-pantry/
Christa
Hello, I recently made your biryani recipe, very tasty and turned out well. However, I’m not familiar with using the seeds and pods as the recipe calls for. There weren’t any instructions for removing the cardamom pods or cloves, I wondered if you were supposed to? I do know your remove bay leaves, so I got that done. Thank you for all the wonderful flavors you put out there, so much fun.
Vegan Richa Support
The pods are edible, but don’t have a very pleasing texture. Feel free to discard as you would bay leaves.
Jane Alexander
Hi Richa
I just found your site and am amazed by your recipes and story.
I can’t wait to try them and will be making the cookie jars to give as Christmas gifts. Thank you so much you ate an inspiration
Thanks
Jane
Erica Schulze Ising
I love your recipes. Thank you for sharing them. 💖 You make being a vegetarian so much easier and enjoyable.
Happy New Year
With much admiration and thankfulness,
Erica
Vegan Richa Support
thank you so much for your kindness!
Jackie
Having just made and tasted the rice pudding (p. 343) I had to post a comment.
It is delicious, the most delicious version of rice pudding I’ve eaten.
Vegan Richa what an absolute legend you are!
Having already been a convert through the ‘Everyday kitchen’ cookbook, I went all in and bought your ‘Instant Pot’ cookbook along with an 8L instant pot. I figured it could help reduce cooking costs for my family of 4 in these difficult economic times.
I am vegetarian with an increasing desire to become vegan. My family aren’t, yet absolutely happy to try other things, provided they get meat every so often.
So far we’ve loved the ‘creamy sundried tomato pasta’ (p. 277), ‘butternut squash soup’ (p. 195), ‘spicy peanut noodles’ (p. 240) and ‘lentil quinoa meatloaf’ (p. 293). They’ve all turned out as instructed, even navigating a new cooking method and tasted delicious. I’ve made the ‘peanut sauce fried rice’ (p. 237) but think I need to deglaze the pot better next time. I’ve adapted the ‘arroz con pollo’ (p. 260) recipe to include chicken and chorizo for one of those meaty meals for my family!
Tonight I’m making the ‘masala eggplant curry’ (p. 164) with ‘masala potatoes’ (p.160) – getting adventurous and trying a pot-in-pot version based on other recipes you’ve done.
Thank you so much for your culinary skill and commitment in producing your easy to follow recipes. As a lover of new adventures in the kitchen, your cookbooks are possibly the most used, tasty and satisfied I’ve had.
Richa
So awesome!! Love it that you are trying so many recipes! Yea deglaze well
And also add a bit more liquid. Different brand rice can absorb a bit different amount of liquid which also adds to drying out the dish more
Jim
Hey Ms Richa, I’m a long time lurker on this website and own 2 of your cookbooks and I just want to say how much I appreciate you and the time you put in doing so many wonderful well done recipes. Seldom am I as satisfied with other recipes online as it often seems many are thrown together which leaves me to wonder if the person ever actually made them when I follow their instructions. Never have I felt that with any of yours as when made as directed they are all easy to follow and come out great. Every single one is a culinary masterpiece well thought out and written. You are truly a talented chef, author, and food blogger. For a ‘paint by numbers’ cook like me that is a beautiful thing. You have made my vegan life so much tastier. Your ‘restaurant style Masoor Dal Tadka’ in your Indian Kitchen cookbook is nothing short of sublime and a favorite to everyone I have served it to, even non-vegans. In fact all of your recipes are loved by everyone when I make them, if I choose to share. Often I get greedy and want it all to myself. LOL They are that good. They should give you a cooking show. Loving you, Jim
Vegan Richa Support
Wow! Thank you so much for all of your enthusiasm and support, Jim!
Jasbir
Hello! I love your site. I cannot find your Instant Pot pea quinoa pilaf recipe. Have you removed it?
Vegan Richa Support
Hi! There’s an Upma, and a pilaf but not an IP pilaf.
Deb Waugh
We made the Korma from the Instapot cookbook last night. It was amazing! Our home smelled like our favorite Indian restaurant and the food matched the flavor!
I also made the Garam Masala spice mix from the book to use in the Korma.
Vegan Richa Support
Great to hear!
Judith A Loue
I made the CHILI SIN CARNE MOLE from your latest cookbook (pg. 206) and saw the cook time on High Pressure is…75 minutes! Holy Batman that can’t be right, I said out loud (and it isn’t). Nisha Vora has a similar recipe in her VEGAN INSTANT POT cookbook that goes for 12 minutes at High Pressure with Natural Release (again, similar ingredients: soaked beans, but no lentils. Her recipe has more veggies though) I did my chili at 12 minutes HP, with a NR….and it’s great. I used pinto beans instead if kidney and the pintos/black beans held their shape, were soft but not mushy. The lentils look like lentils but are soft and the soy curls I used are also tender. So….just a heads up to anyone trying that recipe..it’s NOT 75 minutes….love you, J
Richa
It uses uncooked beans and 75 minutes is correct. It’s for a deep flavor and long cooked chili flavor. The lentils are supposed to break down to thicken the chili in this version. You can cook it less time of course but do try 60-70 mins once to see the difference !
Sandy
I purchased Vegan Richas Instant Pot Cookbook and am spending a lot of time reading through it and marking recipes I want to try. I would love to know the names of the recipes pictured on the cover but can’t find any reference to them in the text. Maybe you can post them on your website?
Vegan Richa Support
Thanks Sandy! sure the front cover ones are: Lentil keema page 105
Peanut noodles 240
Dal makhani 90
Peach blueberry cobbler 350 and the. back cover: Mushroom Bourguignon 308
Butter chicken sauce with tofu 66
Brownies 346
Enjoy!
Riya
I am in real awe of your work, and hope that one day when I grow
older, I will be able to do something similar!
I am a 16 year old high-schooler, from CA, obsessed with the idea of
baking. Since no one in my family or close friends knows much about
baking, I decided to start my own blog (www.thehungryblogger.com) and
a YouTube channel, to connect with those I can learn from. I have been
sharing my passion, creations and insights with those who may care,
and slowly but surely I am getting subscribers! Some of my own recipes
have received over 13K views and my blog has had over 55K visitors! I
have even received amazing feedback from the founders of Crumbl
Cookies
My parents keep pushing me towards academia and say that this passion
will not help me pay my bills at and beyond college! I want to prove
the world wrong by getting to the next level. Can you please give me
any insights? At least a one-sentence of encouragement that I can post
on my website, so that I am taken more seriously!
Any help will put me over the moon.
Thanks and keep sharing
Riya
Richa
Hi Riya, thank you for reaching out! I’ll email you as well. You can pursue something in baking or culinary school. You can also pursue photo video editing, graphic design etc or social media management, general management which are all needed for blogging and online business and small business etc.
Carolyn Barnett
Richa, I have all your books and have been “cooking and eating” with you for about 6 years. I absolutely love your books, recipes, hints, and helpful suggestions in substitutions! I have so many favorites from your creative mind that I would have to write a book to put them all down! I have just made your recipe from your Instant Pot cookbook on page 291, Baked Potato and Barbecue Lentils with those yummy mushrooms! I wanted to double the lentil/ mushroom filling to use in a stuffed pepper. Could I use brown lentils, double you suggested 1/4 cup to 1/2 cup and used soaked brown lentils instead of red? I would use the same cook time as the lentils are soaked? I’m trying to apply your principles so I can make these substitutions without bothering you, but as I am still new to Instant Pot so I thought I would ask. Thank you so much for all your lovely recipes! I’m off to eat my Jalapeno Popper Chickpea Salad Sandwich…Happy Cooking Carolyn Barnett
Deb V
Since my husband and I adopted a whole foods plant based diet, I have been searching for the best recipes and I absolutely love yours. Everything is so flavorful and I have learned so much about food! I use your Everyday Kitchen cookbook quite frequently and know that I can always find something that we both will love. Thank you so much for your dedication to healthful, flavorful plant based recipes!
Vegan Richa Support
so happy to hear & be a part of your plant based journey
Karen Weis
Hi Richa
I just made the Chickpea Potato Soup from your new book Vegan Richa’s Instant Pot Cookbook. Delicious. I have a question regarding cooking with non dairy milk. I always use Silk Brand(Green Carton) Soy Milk. My dishes always look grayish and have a slight milk smell but the taste is fine, appearance not so much. Anyway my question is which is a better choice for high heat cooking coconut or cashew milk ? Thank You
Vegan Richa Support
Excellent! coconut is better it won’t thicken up as much as cashew
Judi McCheane
Richa, I have been enjoying so many of your recipes via Instagram and your webpage for over a year now, and just ordered your new Instapot recipe book today from Amazon, as I wanted to support you and appreciate your generosity of spirit in sharing so many recipes on line.
May your health continue to improve! Warmest wishes – Judi McCheane
Vegan Richa Support
so very nice of you, thank you so much Judi
Daffodil Samson
Hi Richa, your blogs are very interesting and a whole lot of mouth watering recipes. Being an Indian myself I love seeing you shine and share these amazing recipes. Thank you for letting me read your blogs for your my personal research.
Vegan Richa Support
thank you so much 🌺