Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

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Contact me:

email: veganricha at gmail dot com (No Guest Posts Please)

Richa Hingle

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 many. I love to show people how easy it is to cook vegan Indian or 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.

Connect with me about recipes, books, projects at veganricha at gmail

A portion of the proceeds from the blog and my cookbooks Vegan Richa’s Indian Kitchen and Vegan Richa’s Everyday Kitchen go to the following organizations.

 

About and My Story:

I live in Seattle with my husband and a fluffball named Chewie.

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 for a Dog Rescue and also with the Seattle Humane Society . 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. 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.

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?

I do review books occasionally (very few in 2016-17). The book has to be vegan. If I like the book, recipes and can make most of what is in it, then yes. I am put off by excessive use of fake meat, cheese or ready/boxed ingredients, sauces and too much sugar. I also take my time for the review because my time in the kitchen varies depending on my health. Please email me for inquiries.

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 dont do product reviews anymore. I mention some products that I like on my Instagram stories.

Do you advertise on the blog?

See this page for details.

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.

e-Mail: veganricha at gmail dot com

On Facebook 

I’d love to hear from you!

Richa Hingle



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Comments

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  1. I made your Veg Hakka Noodles at least 3 times . My family loved it . Thanks. It was interesting reading your background. I am Indian .

    Reply

  2. Hola Richa!
    Me encantan todas tus recetas, quería preguntarte y si es posible que la web estuviese en español, me encantaría hacer muchas más recetas tuyas. Tengo uno de tus libros que se publicó en español.

    Muchas gracias 🙏😊

    Reply

    • Hola Mamwen! para ahorita puedes usar este sitio: translate.google.com, Estoy trabajando en un complemento de traducción para el sitio web. viene pronto. Realmente aprecio su apoyo. y estoy feliz tu disfrutes mi libro =). Muchísimas Gracias 🙏

      Reply

  3. All of your recipes are amazing. I love them all! I bought both your cook books and have not yet been disappointed. I am new to the world of vegan cooking, and love international recipes. Usually I find recipes not flavourful enough, but not yours. THANK YOU! You are amazing!

    Reply

  4. Very good recipe!! I love chick peas and any recipes with them always gets myattention. I always load up my salads with XTRA garlic and parsley. I’m sure your aware that GAR & PAR are loaded with antioxidants that fight cancer and other diseases. ***** star recipe, Thanks, wallace

    Reply

  5. Hi
    We’re happily working through your book.

    When we first started, the sheer number of unusual (to us) ingredients were quite daunting, but as we’re finding out the results more than make up for the effort.

    Everything is delicious.

    Thank you so much

    Reply

  6. Hi Richa!
    Just wanted to say thank you! My wife and I own both of your books and we’re using the blog as well. Every single recipe we try turns out just fantastic. You have made our cooking an adventure and we’re so grateful! You are a genius.
    Is it true you are working on a new book? Can’t wait!
    Thank you!!
    Matic

    Reply

    • Yes! The rumours are true!! oh, that is so kind. thank you so much for your support & I love your enthusiasm !! wow

      Reply

  7. Hi, tried one of your old recipes – Rajgira barfi.. made a little change as I didn’t have coconut powder –instead, added grounded oats, agave nectar and little jaggery powder!! It turned out good.. thanks, your food, recipes truly inspirational.. I recently turned WFPB.. would love to see you with Chef AJ.. well, Best wishes!!! ~dhananjay

    Reply

  8. Hi Richa, just “met” you and wanted to say Well Done …….your long journey back to health and coping with all that has happened will be an inspiration to many. Stay well and happy, and above all Keep calm and Cook ☺
    With kindest regards, claire

    Reply

  9. Richa, A couple of friends (husb and wife) invited me out to dinner for my birthday on Monday night. They suggested going to India Oven and I was so excited! Well because of Covid, the restaurant is only doing take-outs. Well, not to be deterred, we decided that would work and we’d get together at my house. While getting ready for my guests to arrive, I thought I’d cook up the brown lentils I had soaked overnight. My friend had mentioned that she’d asked the restaurant for lentils but they were not offering any lentil dish on Monday, so she ordered a garbanzo bean dish instead. I thought I’d surprise them with the lentils. There would be rice and mixed vegetables and I had to have Palak Paneer (vegan of course) My friend had never tasted that, so I asked her to add that to the order. They also brought Naan (altho I didn’t eat as am GF). I grabbed your cookbook “Indian Kitchen” and found Masala Lentils on pg 98 – the page was already flagged – and it promised “if you want to impress someone with a dal, make it this one”! Perfect! I started cooking and it was ready by the time they arrived with the rest of the hot food. We had a real feast! It was so much fun and we had a wonderful evening sharing together. It was so cool how I had thought to prepare lentils the night before and that I had all the ingredients on hand and that my friends surprised me with the invitation and how it all worked out to have a delicious authentic Indian Birthday celebration! I am 66 yrs old and thankful to God for His many blessings and loving care and guidance bringing purpose and meaning to my life. Every birthday that I get to spend with friends is special. I wanted you to know that you had a part in making my birthday extra special. Sending you love and special wishes for continued good health.

    Reply

    • Happy belated Birthday Denise! That is such a wonderful note and what a great celebration! Lots of love, good food, great health to you as well! ❤️❤️

      Reply

  11. I received a jar of vegan cowboy cookies last December 28, 2019. The jar has never been open – can I still bake them? – will the mixture inside still be good? will it be safe or should I discard this jar and start a new jar?
    Thanks
    Barbara

    Reply

    • the oils in the coconut & chocolate etc would probably have gone off a little, and mabye the baking soda… you could try – they wouldn’t taste fresh, but a new jar would be best. It’s up to you.

      Reply

  13. Hi

    Do you have any recipes for low carb vegan rotis? I have been searching online but no easy recipe seems to exist.

    Reply

  14. Hi! I LOVE all of your recipes that I have tried. I made the Creamy Spinach Mushroom pasta last night and it was amazing. I’m curious what a serving equals? I haven’t been able to find serving amount on your nutrition information. Thanks so much!

    Reply

  15. I absolutely LOVE your Indian recipes. It’s a tradition, when my best friend and I get together (we live in separate states) we always get Indian take out. Over the last few years, we’ve started a new tradition, cooking an Indian feast instead, that’s THANKS TO YOUR cookbook and blog. I was just introduced to Nizami Handi, YUMMY. Fingers crossed you have a recipe for us loyal fans. Thank you for sharing your wonderful recipes with us, I have both of your cookbooks (they were thank you gifts from my best friend for introducing your recipes to her). We love Vegan Richa.

    P.S. Her daughter and son-in-law are now Vegan Richa fans as well.

    Reply

    • Thank you for this wonderful note! I’m so glad you love the books and the Recipes. I don’t have a nizami handi but I’ve added it to the todo list so it will appear on the blog some tome

      Reply

  16. Vegan Seattle veterinarian here. Thank you for what you do – cooking tasty healthy vegan meals for my family after a long day at work is so much simpler using your recipes. Rescue pups much appreciated too.

    Reply

    • Thank you for this wonderful note. So awesome to find a vegan vet! And you aren’t too far. We might be adopting a dog in the next few months. Still in a funk after losing chewie. But hopefully soon and will need a vet then!

      Reply

  17. Hello Richa, I am wondering if I can make a request? I would love to see a recipe for vegetarian bouillon powder. I have seen recipes online, but I have no doubt that yours would be better. Some of your recipes call for broth/stock and I have been using bouillon. Thank you for all the great recipes!

    Reply

  18. Hi Richa, I just discovered your blog today. I’ve been vegan for about a year, but I find some recipes too time-consuming or not enjoyable. I just made your artichoke and spinach pasta bake and it was sensational. I look forward to trying many more of your recipes very soon. I, too, have a rescued dog (chihuahua/corgi mix named Skye) and share your love of animals. Thank you for your wonderful site. Best wishes!

    Reply

  19. I love your site and recipes very much. Could you please let me know how to make the vegetables crisper while making stir fry . My vegetables always turn out so soggy. Is there any tip to get the look of restaurant look?

    Reply
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