Bio short:
Hi, I am Richa Hingle. 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!
Anne
Love your recipes especially the Lentil turmeric fritters with tahini dill sauce. Is there any way you can provide substitute/s for cane sugar which I can never have? Would coconut sugar work or a combo or coconut and monk fruit or something??? Also in your chocolate cake it has potato starch…what ever is that and what can we sub for it?
Thanks for all that you do!
Vegan Richa Support
Thanks Anne, which cake specifically ? there are a few chocolate recipes (search feature on blog) which don’t use potato starch.=). and which recipe has the cane sugar?
Sandi
Hi! I just got my copy of the new book over the weekend. I made the Everyday Lentil Soup, which is terrific…I have all your cookbooks, by the way…and love each one of them.
I have a grocery list for a couple more this week.
I have a question: I know it probably says somewhere, but I haven’t found it—can you please tell me what the dishes are that are photographed on the inside covers…
Thanks in advance..and please keep creating….
Richa
On the cover – dal makhani, lentil keema, peanut noodles and peach cobbler
Back cover- brownies, butter chicken sauce with tofu, mushroom bourguignon
Inside cover palak tofu and minestrone
Alison
Hi Richa,
You have so many amazing recipes! Thank you so much for sharing your art with us. 🙂 One of my favorite recipes that I made a while back is the “tempeh scramble, jalapeno popper dip, and broccoli wrap”, but I see it’s no longer on your website. Is it possible to access this recipe still?
Thank you!
Vegan Richa Support
did you search the site? in the search tab? it’s still there…https://www.veganricha.com/tempeh-scramble-jalapeno-popper-dip/
Sam
Hello Richa,
“Vegan Richa’s Indian Kitchen” is my go-to cookbook. I had a quick question. How is Xaak pronounced, as in Xaak Bahji–zak?
Thanks, Sam
Richa
It’s pronounced as haak , the a is pronounced without the e. Like in nuance. While other words usually have a slight e in pronunciation like dance
Xochi
Totally impressed. You are now a go to location for most Indian tofu and quinoa recipes
Vegan Richa Support
*happy dance*💃
Tom Gambill
I have followed you for 5 or 6 years now and love your recipes – I can’t wait for the new book! Keep up the great work!!
Vegan Richa Support
wow! thanks Tom
JUDY HARFF
Hi Richa
I am loving all the foods you can make with chickpea flour. I am going to try tofu and crackers next, i love the wraps, omelets and working on the hummus. I have just discovered butler soy curls – and i was wondering if we could make them with chickpea flour/tofu… what do you think?
Also am interested in combining plant based cooking with Ayurveda – do you have any information/recipes on that?
Many thanks
Judy
Vegan Richa Support
Thanks Judy! well, I suppose it depends on your personal Ayurvedic makeup. everyone is so unique. I do have one recipe, maybe not for Spring though here: https://www.veganricha.com/instant-pot-kitchari/
Raluca
Dear Richa,
I just want to thank you. I received your Vegan indian cook book for my 30-th birthday. It is an amazing book, I love the recipes, they are so easy to follow and it’s being smelling very nice in my kitchen ever since. Your recipes made me fall in love with cauliflower.
Best wishes,
Raluca
Richa
Yay!! Belated happy birthday!
Corbin
Hi Richa,
This message has been a long time coming. I bought “Indian Kitchen” from a vegan restaurant’s cookbook shelf in 2016, as Indian cuisine has always been my favourite cuisine, by far, but I had never found a resource that delivered high quality vegan Indian style recipes (the resources were probably out there but I just hadn’t found them). Naturally, I bought the book and tried a recipe that same night. Something changed in me that night, it opened my eyes to so many possibilities with food.
I have used the book several times a week ever since. I can say without any exaggeration that the 25 or 30 dollar investment was one of the greatest investments I have ever made. EVER. The book fundamentally changed my life. It changed the way I view cooking. I went from being a very mediocre cook – not really passionate about cooking, feeling like it was just something that had to get done to survive another day – to feeling like I had power and control in the kitchen. I’ve always made really healthy meals but I didn’t know I could make food that TASTED that good. I had gone to so many Indian restaurants my whole life prior to becoming vegan 13 years ago, and have still gone to many since then, but no restaurant food compares to the quality I make at home using your guide. (Side note: I’ve made my own versions of many of your recipes, which is another benefit – I’ve learned how to take a recipe and make tweak it to my own preferences, which is not something I’d ever had the confidence to do before.) All the specific combinations of spices in all their forms to make the sauces in each dish always intimidated me; I had option paralysis. But your guide helped me find my way.
I’ve made recipes from your book COUNTLESS times for friends and every single time without fail they are a big hit. Nobody has ever given a lukewarm review. A lot of the time, they go back for seconds and thirds until they are uncomfortably full. That’s how awesome your recipes are.
I’ve eaten everything under the sun, and out of all the cuisines around the globe, all the dishes out there, and my top 5 favourite dishes are all from your cookbook. And tonight, my girlfriend and I are making something from “Everyday Kitchen” (which is also an excellent book). I just can’t say enough how much I appreciate your body of work. The insane amount of hours you must have spent in the kitchen; so many meals feeling not quite perfect, so you try it again and again and again, writing every single detail down, it’s exhausting to imagine how much work you’ve put into each book. You’re a beautiful human being Richa, thank you for everything you do 🙂
PS No need to reply or comment on this, I just wanted to share this (because I think if we don’t express our gratitude to the people who impact our lives, it’s a waste)
Richa
This is such a sweetest message! I am saving this in my read these on bad days folder! 🙂
@vegan_genie (jasmin Jinn)
Hi Richa,
I would love to have that cardamom cookie recipe you posted the other day.
thank you!
i looked but can’t find it.
Vegan Richa Support
did you try the search tab on the site? https://www.veganricha.com/vegan-cardamom-cookies/
Carol
I am only vegan a few years and now have my husband on board and trying with my son. All of your recipes that I have tried have been wonderful! I have the new book on preorder and can’t wait to get it! Keep the recipes coming you do a fantastic job!
Vegan Richa Support
That’s so great to hear, Carol, thank you. I’m excited for you =). Enjoy the book with your family.
Meena Sharma
Dear Richa,
I just now read about you and so happy to know that you are living in Seattle, WA. I am too. I loved your recipes and learned from you about blogging. I am in the middle of my first cook book (Indian), finding its hard to find the publisher and also how to be a blogger. Your story inspired me. I would love to meet with you and get few tips how to start! My long time dream now its t finish this book. Going to try few of your Vegan Dishes.
Thank you and will wait to hear from you.
Meena Sharma
Saffron Cuisine and Spices.
Richa
Hi please email me and we can chat about it!
B
Hi Richa! I’ve been using some of your recipes as staples in my household since going vegan. As another South Asian vegan, you have the perfect mix of tradition which I remember from home and modernity in your Indian recipes and it is well appreciated. Thanks for all the great content!
Richa
❤️❤️❤️❤️❤️❤️
LILY
I WANTED TO REACH YOU ,IM LOOKING FOR A RECIPE LOOKS LIKE CHICKEN BALLS FLOURED OR BREADED ,MY FRIEND LONG TIME AGO MADE THEM I SAW IT ONCE INDIAN NAME BUT LOST DO YOU KNOW THANK YOU LILY
Vegan Richa Support
possibly one of these? https://www.veganricha.com/?s=meat+balls
Chipley
I’m very excited about your instant pot book, but I think I found a mistake in the pre-order bonus recipe. The recipe calls for 1 cup/3 oz of dried mushrooms. 1 cup is more like 20 g (2/3 of an ounce) – 3 ounces would be like $15+ in mushrooms and take up half of the pot. Also, every kind of dried mushroom I’ve purchased has had to be soaked and rinsed to get the grit out – is there a brand you recommend that doesn’t have that grit/sand? Thanks!! 🙂
Richa
Ah yes the gram is wrong in that recipe. I’ve updated the errata for next printing. Thanks for catching that.
I just dust them well before storing in the jar. If not making the jar then I do wash them if they seem gritty and then use .
Chipley
Awesome, thank you so much!
Debbie Bellingham
A question – I have both books- still not unpacked as just moved – what is the name of the recipe – lentil balls (contains brown lentils, walnuts, cold rice ….spices ….and is delicious with one of the tikka or other sauces. Am driving myself nuts trying to find it – can’t remember which box it’s packed in ! :-((((
Richa
It’s in the second book (everyday kitchen) Lentils balls in masala sauce page 56
Trudy
Hi there, I’ve stumbled across your blog/website a few years back and have happily made many of the recipes. My son gave your chickpea flour cheese the thumbs up sayings it’s far and above the standard cheese dip served on nachos in most bars. Just wanted to drop you a line of thanks and gratitude. I’ve sent this link along to many of my friends. Hope you have a wonderful year, brimming with health and happiness.
Vegan Richa Support
thank you so much – and you as well
Theresa
Richa-
I have made so many of your recipes and you are by far my favorite go-to person for delicious vegan recipes for meals and desserts to share. My immediate family is not vegan… only me. This makes it hard sometimes but your recipes are so tasty and appealing that some have become family favorites. Every birthday and holiday my daughter requested your peanut butter cake! I just want to thank you for sharing your talents.
Vegan Richa Support
pb cake – so happy it’s her fav!
Edelquin
I have tried many recipes like yours. I love to make vegan omelette with gram flour adding vegetables, herbs, spices, etc. My children enjoy vegan food very much. Your recipes look awesome, which I will try. Thank you Richa.
Vegan Richa Support
hope you like them
AC
Dear Richa,
I bought your Indian Kitchen cookbook alongwith a few other vegan cookbooks. I have consistently found your recipes turn out the best. My family including my 11 yr son are vegan. I recently made the Quinoa Biriyani and it blew us away! My husband and I have eaten chicken biriyani in past and we couldn’t believe how amazing it was.
I came here to thank you but then happen to read you personal journey. I am so sorry to hear the trials life has put you through at such a young age. My family is special needs so we have always been ‘different’. We do everything slower, lesser and differently. I greatly admire your attitude and compassion for all living beings.
May you be happy and free from all suffering.
Thank you <3
Vegan Richa Support
Hi AC, so nice to read your comment & I’m glad that you and your family are enjoying my cookbook! glad you loved the Biriyani. 💗 thank you for your kind words – and – nothing wrong with being different – in any way. have a beautiful day
AMM
I cannot get enough of your innovative, creative and mouth-watering recipes! I spend hours just looking and drooling at a wiiiide variety of recipes page after page.
Vegan Richa Support
thank you
Giri
Richa, you are my inspiration in cooking. I have been a vegan for about 24 years and your Indian dessert recipes have given me and my husband a new direction. Thank you for the vegan instant pot recipes also!
Many thanks,
Giri
Richa
❤️❤️❤️❤️
Amita
Dear Richa
I love that you have veganized some of my favorite Indian foods and made it so easy to follow your recipes.
Thank you for all you do
Amita
Richa
❤️❤️❤️❤️
Janine
I can’t find how to make the pumpkin purée even tho it’s in quite a few recipes – I’ll have to duck duck go it 😬
Vegan Richa Support
for the pumpkin layer, we use pumpkin puree. You can use storebought or homemade puree. If you like – you can just google how to make it – i don’t have an actual recipe.
Matt
Love what you’ve created Richa – your books, social media content … It’s just great. Such an inspiration. Thank you and keep up the great work !!!
Vegan Richa Support
thank you so much ❤️❤️
Tünde
I am very happy that I found your blog yesterday. So many amazing recipes. Waiting to try as much as I can
And cannot wait for your new book with Instant pot recipes :).
Thank you so much 🙂
Vegan Richa Support
Awesome !
Cathy
I am interested in your books. I would like to know if the nutritional ingredients are listed for each recipe
Vegan Richa Support
thanks Cathy – actually yes – the 2nd book does, but not the first one
Kathy
Hi Richa. Enjoy your Instagrams. Your pumpkin GF cookies look great. However, is there a recipe using some ground almonds but also using some regular flour such as Spelt, WW, or Graham flour. Thanks.
Also, can you indicate something to substitute for salt as many of us are watching our salt.
Richa
You can use a mix of half almond flour and add 1/4 cup spelt flour
SUSSI Rodriguez
I got this from a vegan cookbook, Dr. Michael Greger. In his cook book he mentioned a replacement for salt. It is the best I have every had. I put it on everything as I love salt. The name………Bensons Table Tasty. I like it so much I carry some in my car.
Debbie Brunssen
I just found your blog,,,oh my gosh I am in love with your recipes, threw many food allergies, I am told to go plant based and I am 60 so imagine the changes I had to make, thankyou thankyou
Vegan Richa Support
let me know how they turn out for you.❤️❤️
Malini
Richa, your chaas recipe with soy milk is so delicious and satisfying. Thanks so much for your inspiring blog / life story.
Vegan Richa Support
thanks for popping in
Laxmi
Happy that I found your blog today. Such an amazing collection for recipes 🙂 Thank you so much !!
Vegan Richa Support
Thanks for the compliment
Dipesh Shah
Amazing work!!Keep it up!!
Vegan Richa Support
thank you
jayashree Varada
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?
Vegan Richa Support
heat pan before adding oil, but not to point of smoking, don’t over cook
Ailsa Ferguson
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!
Vegan Richa Support
thanks for popping in ♡
Ron
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!
Laura
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.
Richa
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!
Shaniece O'Rear
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.
Richa
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
elizabeth Comer
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!
Vegan Richa Support
happy you loved it! it’s 4g per serving.
Prishani
Hi
Do you have any recipes for low carb vegan rotis? I have been searching online but no easy recipe seems to exist.
Vegan Richa Support
this one is nice https://www.veganricha.com/vegan-yeast-free-flatbread-and-pita-bread/“>Vegan Yeast free Flatbread and Pita bread. I also have a spinach paratha you may like
Prishani
Thank you for the link…Vegan Yeast free Flatbread
Have you tried any rotis with almond flour, instead of wholewheat flour?
Hennessy
Glad to hear you have been doing better from the eye/vertigo issues. Love coming back to this blog.
Vegan Richa Support
thank you
Barbara
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
Vegan Richa Support
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.
Annapoorna S
Do you have an app for all the recipes?
Vegan Richa Support
not yet but you can see some great options here in my shop! https://www.amazon.com/shop/veganricha
Denise
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.
Richa
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! ❤️❤️
Claire
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
Vegan Richa Support
Thank you so much Claire. =). good advice
Dhananjay
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
Richa
That’s great! Thanks!
Matic
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
Vegan Richa Support
Yes! The rumours are true!! oh, that is so kind. thank you so much for your support & I love your enthusiasm !! wow
Mike Hooper
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
Richa
That’s awesome! Ethnic cuisines often use specific ingredients and they are worth it to get those amazing flavors! Happy cooking!
wallace baisden
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
Amanda Almeida
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!
Vegan Richa Support
wow! I am so happy to hear that. Thank you kindly for your support – another book is in the works!
Mamen
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 🙏😊
Vegan Richa Support
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 🙏
Rohini Reddy
I made your Veg Hakka Noodles at least 3 times . My family loved it . Thanks. It was interesting reading your background. I am Indian .
Vegan Richa Support
3 times! let’s go for four!