To begin our vegan recipe journey, we'll start with Potato Roti Curry. This mild, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortillalike Indian flatbread roti. While roti is traditional, whole-wheat tortillas or pitas are great accompaniments for sopping up the liquid. Serve this dish with lime wedges and rice.
Ras el hanout, a spice blend, is available in Middle Eastern stores. Use garam masala in a pinch. Garnish with chopped tomato, red bell pepper, cucumber, onion, hard-cooked egg, or a mix; serve with pita bread.
View Recipe: Moroccan Red Gazpacho
This dish is a nice change from a traditional green lettuce salad, as it is fresh and filling. Celery and toasted pumpkinseeds add crunch, while dried apricots lend a soft, sweet touch.
View Recipe: Quinoa and Parsley Salad