“IT’S ONE of those wonderful recipes that’s very flexible,” said chef Hugo Ortega of these pan-fried lentil cakes, his third Slow Food Fast contribution. The recipe dates back to when Mr. Ortega was ...

Lentils, those flying saucer-shaped nutritional powerhouses packed full of protein and fibre, are incredibly economical and versatile. One of my favourite ways to use them is in elegant-looking lentil ...

Simple transnational cuisine made plant-based. Dhrubaa Mukherjee is a PhD candidate in the English Literature and... Simple transnational cuisine made plant-based. Mix the two kinds of dal and soak in ...

In a large pot, combine the potatoes, the bay leaf, some salt, and 7 cups of water and boil until the potatoes are tender. Check them with a fork to make sure they are soft inside. When done, rinse ...

Treat your family to golden mushroom and lentil cakes served with a creamy mint raita and fresh lime wedges on the side. Image credit: South African Mushroom Farmers' Association These mushroom and ...

One of South India's most famous dishes, made with just rice and fermented lentils, has evolved and transformed, but remains as popular as ever. One morning in early February, The New York Times' ...

15 cup of baby kale, baby chard, spinach- whatever greens you prefer (this sounds like a lot but remember it wilts down significantly.) Put first five ingredients into a blender or food processor.

Both waste-not books compared in Green Plate Special this week offer recipes for one of my favorite ways to repurpose mashed potatoes. In “Waste Not, Want Not,” Helen McCully makes potato cakes as I ...

Bring lentils, stock and kombu to a boil and reduce to a simmer. (Kombu or kelp reduces the gas effects of legumes.) When lentils are at the al dente’ stage, turn it off and add a ¼ tsp of salt, cover ...