Looking back on 2025, it was a year that quietly reshaped me. A bruising stretch of insomnia, turning 40, leaning more deeply into Ayurveda, committing to strength training — and perhaps most importantly, learning that hustle isn’t everything. It feels like a defining year, one that’s shaping how I want to move through the next decade. My intentions for 2026 are softer but no less ambitious: supporting my nervous system, connecting more meaningfully with you, and letting cooking feel like play again. And yes, continued work on my next cookbook.

Along the way, this community has grown in ways I never could have imagined — this Substack is almost at 10,000 subscribers across 50 states and 89 countries, and my Instagram has grown to just shy of 70,000. I’m deeply grateful. And at the same time, the growth has happened so quickly that I don’t always feel as connected as I’d like to be. That’s something I want to change this year. You’ll start to see more opportunities to connect live — through a new masterclass I’ll be announcing soon, along with the workshops you already know and love.

On that note, I kicked off a new cohort of my course, The Vegetarian Reset Lab last week with an orientation session where we did a simple but eye-opening exercise: benchmarking carb and protein intake. It’s always illuminating. The goal is to be informed, not obsessed — because food is about so much more than macros. This week, the group is diving into the first module, all about building a high-protein breakfast. For those of you who’ve reached out: the live, guided experience is currently full, but the self-paced version is still available and includes all the core content, plus access to the recorded live workshops. Explore the course here.

Below I’ve put together a little tour around all your resources hidden in plain sight to inspire you before I return in a few days with January’s Weeknight Simple.

Top 5 recipes of 2025 (all unlocked, full access)

• Samosa Tempeh Shepherds Pie - This is the showstopper — the one that earns a spot in the middle of the table and makes even the carnivores pause and say, “Wait… what is that?” Tempeh, my new favorite ingredient, forms the hearty, flavorful, protein-rich base of this shepherd’s pie.

  But the real magic is the topping. Instead of plain mashed potatoes, you get a mash inspired by the inside of a samosa: warm spices, a little heat, and that addictive flavor you can’t quite pin down but immediately want more of. It’s cozy, vibrant, and far from the usual beige holiday fare. A complete meal in one dish — balanced, satisfying, and absolutely unforgettable. And the best part? It can be made ahead, because it’s actually easier to slice and serve the next day.

• Quinoa Tomato Pulao - This dish has turned into something of a formula for nights when I want something warm and spiced but don’t feel like hovering over the stove; wait - that’s every night!

  I let my Instant Pot do the work. [Although - this is always my word of caution about the Instant Pot - it doesn’t directly reduce the time needed to prepare your meal - BUT, since it requires no babysitting, it lets you multi-task and therefore save some time. ] The quinoa soaks up all that tomato flavor, and I’ll set out a quick Greek yogurt raita alongside or add tofu/paneer in the pot to make it feel more complete. Don’t worry - stovetop instructions are in there too, and the dish will be just as satisfying.

  And don’t be afraid to experiment with the flavoring, veggies and protein - the sky is your limit!

• Peanut Chile Tofu Stir Fry - Peanut butter and Tofu = BFFs. A lightly sweet and spicy sauce with lots of umami coats tofu that’s been cooked to perfection with a crispy exterior and soft interior (no pressing involved). Add on a rainbow of vegetables and you’ve got yourself an standout meal with 30g protein per serving. I may be willing to look the other way if you want to serve this with a little white rice.

• Oats, Peas and Paneer Poha - Poha has always been comfort food for me, and this version takes it up a notch in both protein and flavor. Instead of flattened rice, the base is lightly toasted oats, which bring nuttiness and extra fiber. Add in sweet peas (a complete protein when paired with the oats), grated paneer, crunchy peanuts, coconut, and curry leaves, and you’ve got a dish that’s as nourishing as it is satisfying. Best of all? It comes together in under 30 minutes, making it a weeknight staple in my rotation. And all you savory breakfast people, look no further than this dish.

• Greenest Goddess Pasta - This is not your average green goddess. She’s greener, bolder, and absolutely packed—broccoli, zucchini, spinach, basil, scallions, parsley and your choice of cheese or nutritional yeast all whirl together into a sauce brimming with goodness. It’s become a mainstay in my fridge, thanks to a very specific request from my daughter: more veggies, but… you know, hidden.

  I often serve this with a high-protein, low-carb pasta like Kaizen (made of lupini beans) so I can make room for one of my favorite pairings: a few golden roasted potatoes tossed right in. Some fresh or frozen corn would also go really well here. Feel free to use whatever pasta works for you. A scatter of nuts, and a spoonful of pickled onions add welcome texture and brightness to the bowl.

Weeknight Simple

Weeknight Simple is my monthly recipe club — a curated collection of deeply satisfying, protein-forward vegetarian dinners designed for real life. The kind of meals you can actually cook on a weeknight, without sacrificing flavor, variety, or nourishment.

It’s honestly impossible to pick favorites from this lot. The picture gallery above should speak volumes — vibrant, colorful and sumptuous recipes, each delivering roughly 20–30 grams of protein per serving. See all of 2025’s content below.

• January

• February

• March

• April

• May

• June

• July

• August

• September

• October

• November

• December

Some months follow a clear theme, others are more spontaneous, but they’re always grounded in the same goal: food that’s fun to cook and even better to eat. Along the way, subscribers also get a bonus recipe every month like this peachy smoothie, these muffins or exclusive features from new cookbooks like this tiramisu or this grain bowl. In addition, Weeknight Simple has also featured incredible guest chefs like Lukas Volger, Alex Shytsman and Beth Bollinger!

If this is the kind of cooking you want to feel inspired by in 2026, I’m offering 26% off an annual Weeknight Simple subscription for a limited time.

26% off annual subscriptions

Food is Medicine

My deep dive series with experts or occasional posts from my own experience

• What you need to know about Metabolic Health with

• What You Need To Know About PCOS with Aditi Guha

• Rediscovering Intuition Through Ayurveda -Your Body Already Knows with Nidhi Pandya

• How To Age With Better Brain Health with

• Everything I’ve learned from wearing a CGM

5 good things

My tried and tested recommendations on everything from ingredients to books to ice cream (no sponsorships or affiliations)

• Clean ice cream

• Skincare

• Self-help Books

• Caffeine

• Condiments

Hot Tips

Bite-sized hot takes that went a little viral

• 10 ways to get protein

• High Protein Salads 2 ways

• How to build a 30 g protein salad

• How to turn any pesto into salad dressing

Phew - I hope that gave you enough content to binge and get inspired! I’ll be back in a few days with January’s Weeknight Simple edition (featuring my very first burger recipe!)

Wishing you a deeply fulfilling year, xoxo

You’ve swapped rice for quinoa (and attempted cauliflower rice—but, ugh).

You snack on trail mix and sometimes go through multiple packs in one sitting.

Your pantry has three boxes of chickpea pasta… but on pasta night, you want the real thing.

Indian food is your comfort food, but you’re trying to figure out how to cut carbs when rotis and rice are the foundation of every meal.

The giant jar of protein powder? Still sitting in the back of the cabinet. You’d love a warm breakfast—something real—not a cold smoothie.

You skip breakfast and go straight to a salad for lunch because you’re intermittent fasting… but end up snacking all evening
You’ve cut gluten and dairy, but your meals still don’t feel quite right.

Sound familiar?

Then you’re exactly who The Vegetarian Reset Lab was created for.

What is it?
A 4-week online program that breaks down the overwhelming journey of building a high-protein, lower-carb vegetarian lifestyle into clear, doable, sustainable steps.

No tracking. No extremes. No one-size-fits-all rules.
Just the structure and support you need to finally feel nourished—on your terms.

Here’s what you’ll learn inside the Lab:

• Week 1: Rebuild your breakfast

  Reduce carbs, boost protein, and balance your blood sugar—without skipping or settling first thing in the morning. This is your quick win and I’ve got lots of recipes, both for sweet breakfast people and savory breakfast people.

• Week 2: Power up lunch and dinner

  Most people reduce carbs before increasing protein and veggies—and end up starving. We flip the script so your meals are satisfying, family-friendly, and sustainable.

• Week 3: Reduce carbs mindfully (if you choose)

  You’ll get nutrient-dense swaps for bread, rice, and pasta—plus tools to enjoy traditional carbs without blood sugar crashes.

• Week 4: Meal prep for real life
  Because consistency beats perfection. Learn to batch protein anchors, veggie sides, and sauces so your future self is set up for success.

And here’s what some past students said about their experience.

• I came to the Vegetarian Reset Lab looking to eat more vegetarian meals. I was strictly vegetarian for a period in my early 20’s, but gave it up after after concluding that I just wasn’t engineered to subsist on a diet that seemed to be relatively (and unavoidably) low in protein and high in carbohydrates. As I approached middle age, this theory was only reinforced when I experienced weight gain that was remedied by switching to a low-carb diet. It was reinforced a second time two years ago when I started wearing a continuous glucose monitor. I was shocked and dismayed to discover that I had poor blood sugar control, despite my healthy, low-carb diet and being neither diabetic nor having any signs of insulin resistance.
  
  Over the years, I have regretted the fact that I did not seem to be physiologically cut out to be a vegetarian. I was excited to discover the Vegetarian Reset program because it raised new hope that being (at least more) vegetarian was possible.
  
  The results have been better than I could have imagined. I feel great, love the recipes, and my glucose curves are radically better. This became apparent when I started using the meal plans. They are meticulously thought out and make it so easy (and fun). The careful attention to amping up protein, limiting carbs, and the ingenious techniques for doing so have been a game-changer.
  
  I am so happy with my decision to sign up for the course, and so grateful for what I have learned. It is clear that a tremendous amount of work went into researching and experimenting with the plan, and with creating a course to effectively share that knowledge. I feel very fortunate to have found it!

  • Christine P., Connecticut, Age 60

    ---

• After my Type 2 diabetes diagnosis 5 years ago, I revamped my eating to cut back on carbs. As a vegetarian, this was not an easy task. I’m a foodie and I love to cook and was so frustrated that I could not find any resources to support tasty, lower carb vegetarian eating.
  
  My partner knew I was struggling and bought me Vasudha’s The Vegetarian Reset cookbook and it was love at first bite from the very first recipe we cooked! I was so excited when she announced the Vegetarian Reset Lab--what a great opportunity to learn more from Vasudha about how to restructure my eating in a super tasty way.
  
  The Vegetarian Reset Lab stands out for its emphasis on flavorful meals with healthy ingredients, its stepwise, gentle and personalized approach to incorporating changes, and its practical guidance and tools. (Also, Vasudha is very fun and kind.)
  
  It’s been a year since I completed the course, and it truly changed the way I approach cooking and eating from the very first module. The smoothie template and chia pudding recipes transformed my breakfasts. I am full all the way to lunch and no longer need my 10:30/11:00 am snack. My CGM shows more gentle rises in my blood sugar, too. It really is a game-changer. I’d never used protein powder before and I’m enjoying being able to have smoothies again, but this time without the blood sugar roller coaster.
  
  Another a-ha for me was the concept of protein layering. I definitely wasn’t getting enough protein in my meals but Vasudha’s super tips on how to add in different vegetarian protein sources has made it easy for me up my protein game.
  
  The course is well designed and, most importantly, practical! I learned so many tips, ideas, recipes that I still use every day. (This once cauli rice hater is now a cauli rice lover after applying what I learned in the course!) And the shopping lists opened my eyes to so many foods and products that I had never thought of incorporating.
  
  But, most importantly, Vegetarian Reset Lab **brings the flavor**!! Every single recipe is at the level of “OMG this is so delicious.”
  
  I wholeheartedly recommend this course for anyone looking to tweak their eating towards lower carb while upping the flavor and having fun!

  • Julie, Ohio, Age 56

    ---

• This course has truly transformed the way I eat and feel! As someone post-menopause, finding high-protein vegetarian meals I actually enjoy has been a real challenge — until now. The recipes are not only delicious but also thoughtfully balanced with protein, veggies, and carbs. The materials, shopping lists, and meal ideas are absolute gold. These days, I’d much rather eat at home than go out.
  
  Balancing carbs and protein has always been tricky for me. I eat a lot of lentils and beans and avoid most dairy, so getting it right felt complicated. The Carb+Protein calculator was a game-changer — it helped me rethink how I build meals and gave me practical ways to adjust what I was already eating. I’ve started experimenting more confidently with recipes, and my meals now feel both nourishing and satisfying.
  
  The idea of prepping reusable components to mix and match into wraps, bowls, and more has completely changed how I approach cooking. It keeps meals varied and flexible without adding extra work. I love having healthy, high-protein options ready to go throughout the week. It’s taken the stress out of weekday meals and brought so much more variety to what I eat.

  • Course Participant Jan 2025, North Carolina, Age 60

Enrollment is now open for the January 2026 cohort!

Choose the path that feels most aligned:

1. Full Experience - $397
   —Includes all course content
   —2 live group sessions (protein & carb calculator, meal prep demo + Q&A)
   —30-minute 1:1 coaching call to customize the plan to your body and life

2. Core Experience – $197
   —Self-paced access to the full system, minus the live calls. (You asked for a more affordable version of the Lab last year, and here it is!)

You can find more details on the course page here.

Black Friday Bonus ($222 value - included with both tiers, if you register by Nov 30th):

• 6 online workshops - There’s no better way to learn than by cooking together. My workshops are designed to be hands-on, approachable, and rooted in real life: you watch me cook in my kitchen (virtually), so you can see every step and walk away with recipes and skills you’ll actually use. Each session is practical, flavor-driven, and designed to make high-protein vegetarian cooking feel easy, joyful, and doable in your own kitchen. Choose from High Protein Summer Salads, Low Carb & Gluten-Free Parathas, One Pot Meals, Breakfast Bootcamp, and many more coming in 2026!

  

  ---

The one truth I’ve learned from personal health journey? Change is the only constant. My own meals have evolved through every season of life—from prediabetes to toddler parenting to strength-building and hormone shifts in perimenopause. Sometimes you need more protein, sometimes you need more carbs, and sometimes you need both.

This isn’t about eating perfectly.
It’s about knowing how to adapt—with confidence, clarity, and compassion.

This is what I teach inside The Vegetarian Reset Lab:
✔ How to fuel without rigidity
✔ How to adapt protein and carbs intentionally
✔ How to build joyful meals that fuel your life sustainably.

If you’re feeling the quiet yes, I’d love to walk this path with you. Remember, bonus workshops expire on November 30th.

Reserve your spot

Happy Thanksgiving to you and yours! See you next week, xoxo.

P.S. Want a peek inside the Lab? I put together a 15-minute preview video, where I answer the questions I know you’re already asking - so you can make a grounded, thoughtful decision. Watch it here.

What I love most about Ayurveda is how personal it is. It doesn’t hand you one-size-fits-all rules—it meets you exactly where you are, at a particular moment in time. I’ve been learning about foods that bring balance to different body types, how to make proteins more digestible, and how much digestion itself shapes how we feel. It’s been fascinating to connect these ancient ideas with the science-based approach I already teach, and I’m excited to start bringing some of these principles into my recipes and The Vegetarian Reset Lab.

For those of you who are new here, The Vegetarian Reset Lab is my step-by-step system to help you build a high-protein, low-carb vegetarian lifestyle that feels easy, satisfying, and full of flavor.

1. Build a better breakfast - Start the day with balanced, protein-forward meals that keep your energy steady and cravings away — think chia puddings, smoothies, and savory plates that actually fill you up.

2. Power up lunch and dinner Learn how to layer vegetarian proteins & boost your veggie intake, making the exact same meal that you would eat now, more satisfying!

3. Reduce carbs (while staying full) - Discover easy swaps and strategies that naturally lower carbs while keeping meals satisfying — no extremes, just smart adjustments that work for real life.

4. Make it sustainable - Turn what you’ve learned into habits. With tools for meal planning, batching, and flavor-building, you’ll walk away with a system you can maintain long after the course ends.

If you’ve been thinking about joining the Lab, the January 2026 waitlist is now open. Each time I run it, I hear from vegetarians who thought they just weren’t “built” for a higher-protein, lower-carb way of eating — until they realized it is possible, and delicious. One recent student put it beautifully:

“I always assumed my body simply couldn’t thrive on a vegetarian diet — low protein, too many carbs, spikes in blood sugar. The Lab completely changed that. The meal plans, the templates, the protein layering — it made everything click. My glucose is steady, the food is delicious, and it finally feels sustainable - a a “game-changer” for managing blood sugar and energy during perimenopause.

That’s exactly what The Lab is about: giving you the tools, structure, and confidence to eat in a way that truly supports your body — wherever you are in your journey.

The next cohort opens in January 2026 — and the waitlist is now open.
I’ll also be offering a special Thanksgiving bonus for early birds. Details soon!

Join the waitlist

Steal my seasonal shopping list

Three things I’m cooking this month

(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)

• Wild Rice, Parsnip and Smothered Cabbage Soup from by

I love the layers in this soup—the wild rice brings that nutty, chewy texture, parsnips add sweet-earthy depth, and smothered cabbage gives a cozy, warming feel (perfect for crisp November evenings).

• Butternut Squash Gnocchi from Susanality by

  

I agree with Susan that gnocchi are actually quite easy to make, and this butternut squash version brings all the fall feels! I might add in tofu cubes sautéed in sage-butter for more protein.

• Vegetarian Skillet Chili by Melissa Clark for NYT Cooking (gift link)

  

  One pot, comforting and made with pantry essentials. Melissa Clark does it again!

• PS: If you missed my Oats, Peas and Paneer Poha last month, try it for a quick one-pan weeknight dinner or cozy breakfast.

I’ll see you next week with a Thanksgiving special edition of Weeknight Simple, xoxo

To help ease the back-to-busy September schedule, I’m sharing something special: 50% off my High-Protein Meal Prep Workshop. This is usually reserved just for my Vegetarian Reset Lab students, but for a limited time, you can grab it too. In under one hour, you’ll learn everything you need to start building balanced, high-protein vegetarian meals—meals that are deeply satisfying and full of flavor.

What you get:

• A mix-and-match system for building satisfying meals in minutes

• A protein-rich weekly prep plan you’ll actually want to follow

• Tips for batch cooking components that give you flexibility all week

• Plus: recipes, shopping lists, and my exclusive printable Meal Prep Checklist included

Sign up here and watch instantly

And while my feed has already shifted to pumpkins and fall colors, let’s not rush things. The autumn equinox isn’t until September 22nd, which means there’s still time to savor late summer’s bounty — tomatoes, eggplants, leafy greens, and juicy stone fruit. This is the moment to turn up the heat in your kitchen: roast those vegetables, simmer a soup, or let the oven do the heavy lifting while you hold onto summer just a little longer.

Steal my seasonal shopping list

What I’m cooking

(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)

• Tomato, Za’atar and Sumac Salad from the cookbook Boustany by Sami Tamimi, via

  

  I’ve been obsessed with this salad since published it a few weeks ago and finally ended up making it yesterday with heirloom tomatoes. I riffed a bit, adding corn and feta, and subbing cilantro for parsley. It was juicy and absolutely bursting with flavor - that tomato + sumac + pomegranate molasses combination is beautiful and I can’t wait to use it in a future recipe. Also, if you love cookbooks as much as I do, be sure to subscribe to the .

• Balsamic Veggie Skewers from Lasting Ingredient by Paige Adams

  

  While we’re past Labor Day weekend, I’d like to point out that it’s still an excellent time to use your grill and put these beautiful vegetables to good use. That being said, I’m more likely to make this as a quick stovetop weeknight dinner and serve with some whole grains and a dollop of Greek yogurt. The flavoring with balsamic vinegar and pesto is simple, elegant and just the thing for a quick, pantry-friendly but satisfying meal.

• My Greenest Goddess Pasta

  

  In case you missed this recipe that I published in June! Absolutely packed with green veg, family-friendly and perfect for a weeknight.

Eggplants and Tomatoes from The Vegetarian Reset

• Eggplant Chile Cheese Toast (page 35) - If your garden is exploding with zucchini right now, this is the recipe for you. Make many loaves and freeze them to use all year. Then you can also make the Avocado Toast (page 20), and Pav Bhaji (page 23) whenever inspiration strikes.

  

• Socca Pizza (page 32) -While there are many things to love about the French Riviera, for me, the accessibility and variety of vegetarian foods was a delightful discovery. In Nice, we had socca, a simple chickpea-flour flatbread that is incredibly versatile. Here I pair it with a somewhat unusual pizza sauce made of

  smoked eggplant (think babaghanoush meets baingan bharta). SO good!

• Roasted Red Pepper and Tomato Soup (page 109) - This soup combines the best of summer produce, including tomatoes, red bell peppers, and zucchini. While it’s officially soup season, the base recipe is actually what I use as my ‘Airfryer Marinara’ sauce. So if you want to bottle up some pasta sauce for the winter, just skip adding the broth! The croutons are made out of my Zucchini Bread, but you could also use Ezekiel Bread for a delicious shortcut.

  

If you loved this list and want to binge my What To Cook series from around the internet, click here.

I’ll see you next week with September’s edit of Weeknight Simple. xoxo.

It’s a time that invites a slower rhythm, a bit more breathing room. And in that spirit, here’s what I’m cooking this month—simple, fresh meals that match the mood.

Steal my seasonal shopping list

What I’m cooking

(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)

• Chilled Zucchini Soup w/ Crispy Chickpeas

  

  For that 90 degree day you know you’re going to have in June (we have one coming up in NYC this week). Throw things into a pot, along with a secret ingredient that adds 20grams of protein, and blend until smooth. Then chill it until said 90 degree day. Pat yourself on the back. Oh and there are crispy chickpeas, too.

• Carrot Miso Dressing from by

  

Using carrot juice in a dressing - BRILLIANT! And if you haven’t spend time in ‘s Dressing Room..you’re missing out on insanely delicious ways to upgrade your salad.

• Spring Pasta with Peppered Peas from by

  

  If Alison Roman sends out a pasta dish, it’s going on my menu. This one has all the spring things that I love, along with lots of black pepper, that I also love.

• Black Forest Breakfast Bowl from

  

  Because you simply cannot scroll past this one. Chocolate granola, cherries and other delicious things over yogurt will get you a long way past breakfast. Brb, I gotta make that chocolate granola!

Ideas from The Vegetarian Reset

• Zucchini Bread (page 14) - If your garden is exploding with zucchini right now, this is the recipe for you. Make many loaves and freeze them to use all year. Then you can also make the Avocado Toast (page 20), and Pav Bhaji (page 23) whenever inspiration strikes.

  

• Saag Lasagna (page 62) - Your showstopper that combines 2 things that almost everybody loves - saag and lasagna. Use zucchini slices as directed if you wish, or just use some regular no-boil lasagna sheets if you’re hosting.

  

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  If you loved this list and want to binge my What To Cook series from around the internet, click here.

  Below is May’s bonus recipe for paid subscribers.

Lately, I’ve been rediscovering tofu—not just as a protein source, but as a blank canvas. Blended silken tofu has quietly become my secret weapon, lending its creamy, neutral magic to everything from soups and smoothies to salad dressings… and now, dessert.

When paired with soaked cashews, it transforms into something truly special: luscious, light, and dairy-free, with just the right amount of indulgent mouthfeel and a solid dose of plant-based protein.

This particular recipe is inspired by ’s Roasted Strawberries with Almost Instant Cashew Cream, and is my way of nudging you to make these slightly tart fruit the star of your season—as they are of mine.

Silken Tofu Pudding with Roasted Rhubarb and Strawberries

Serves 4

Ingredients

Read more

Steal my seasonal shopping list

What I’m cooking

(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)

• Berry Quinoa Salad w/ Edamame and Goat Cheese

  

  This protein-packed berry salad could be the sneaky summer superhit you were looking for - the perfect combination of colors, textures and just the right amount of sweet from the berries meeting tang from the balsamic dressing and goat cheese. If you’re meal-prepping this salad (which I encourage), you can either put the dressing at the bottom or add it before you eat. It would also make a gorgeous addition to your Mother’s Day brunch.

• Green Mango Pickle (Manga Curry)

  

It’s mango season! And before we venture into mango lassi territory, I wanted to showcase this unique recipe that my parents often make at home (confession: I am addicted). This is an “instant” pickle that you can combine with yogurt in a meal, or even just use as a condiment in a Buddha bowl or wrap.

• Cucumber Salads Two Ways

  

  I love how these recipes showcase the versatility of the humble cucumber and the commonalities between cuisines with two simple but elegant salads - a Kosambari from South India and a Korean Smashed Cucumber Salad adapted from My Korean Kitchen.

• Rhubarb Recipes

  

  Rhubarb and I are almost strangers, but I’m pretty sure we’re going to get along like a house on fire. I just got some in my Farm to People box, so I’m eyeing these Ottolenghi recipes, in particular the Roasted Rhubarb with Sweet Labneh.

Ideas from The Vegetarian Reset

• Burrito Jar (page 57) - This is a fresh and flavorful Chipotle Mexican Grill–inspired bowl that is wonderfully easy to make at home. Yes, there are a few distinct pieces of the puzzle, but I promise you they come together really

  quickly. Layer it in a mason jar to be the envy of your coworkers, or just

  serve it in a bowl for a fun make-your-own-burrito-bowl dinner!

  

• Vegetable Paella (page 47) - I started on my paella journey after watching a chef make it with great flair by the beach. Usually made with a short-grain rice such as Spanish bomba, this paella is made with cauliflower rice, which absorbs the flavors surprisingly well. It is loosely based on the Valenciana style, fragrant with saffron and rosemary. Whether indoors or outdoors, this is a great summer party dish that’s easy to make and easy on the eyes.

  

• Shakshuka (page 133) - Traditionally, shakshuka is eggs poached in a tomato-onion sauce, but this is also a delicious way to “upcycle” any soup leftovers. The

  rainbow of shakshukas in the picture features my Roasted Red Pepper and Tomato Soup (page 109), Spring Pea and Spinach Soup (page 116), and Loaded Cauliflower Soup (page 106). If you’d like, add a slice of Zucchini Bread (page 14) for dipping

  

  .

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  If you loved this and want to binge my What To Cook series from around the internet, click here.

  I’ll see you later this week with a special Indian-inspired edition of Weeknight Simple, xoxo

Welcome to Q2, everyone - so much to look forward to on the produce calendar! Plus, we can stop pretending we love root vegetables.

Steal my seasonal shopping list

What I’m cooking

(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)

• Steamed Artichokes from The Smitten Kitchen by Deb Perelman

  

  Confession - I have never cooked an artichoke from scratch. But perhaps this is the perfect time to learn a new skill? And who better to learn from than Deb Perelman. In her characteristic opinionated way, she swears by steaming the artichoke (in place of boiling it) and searing it in garlic butter. Sold!

• Steel-cut Oats Risotto by yours truly

A hug in a bowl, inspired by the late chef Floyd Cardoz. Starchy and chewy steel-cut oats stand in beautifully for rice in this easy risotto, which puts spring flavors front and center.

• Sardinian Lentil Soup with Lots of Herbs from by

  

  If you can’t go on ‘s retreat to Sardinia, you can still get there (or your tastebuds can) via this lively herby minestrone. I bookmarked it as soon as the recipe came out for a chilly day in April. And if you’re not subscribed to her info-packed newsletter on all things brain-health, what are you even doing!

• Asparagus Poriyal by yours truly

  

  In Tamil, poriyal usually means a dry stir-fry of any vegetable along with spices and often, coconut. The most ubiquitous preparation is using green beans, although you could really use most vegetables. In this recipe, we use slender spring asparagus, which is absolutely delicious and a great way to incorporate seasonality into South Indian cooking! And what’s more, it’s ready in a flash.

• Cranberry Coconut Pistachio Walnut Cookies from by

  

  If you’re a cookies-for-breakfast kind of person (is there another kind?), look no further than this nutritious version. And while you’re there, check out Sheryl’s impressive roster of Mediterranean-style recipes!

Ideas from The Vegetarian Reset

• Lemon Risotto (page 51) - Another alternative take on risotto which uses a cauliflower rice base. This is definitely not an April Fool’s joke - watch how this recipe transforms cauli rice into a creamy and luxurious meal that’s ready in under 30 minutes.

  

• Chutney Ramen (page 69) - This was inspired by the fiery ramen I had in Tokyo a few years ago, after navigating the labyrinth that is the Tokyo subway station. Always a fan of spicy food, I had a lightbulb moment when I realized other spicy sauces could probably be used to flavor the base as well. Thus, Chutney Ramen was born! I have experimented with a tomato chutney and a coriander (cilantro) chutney with great results, and you can also always fall back on a basic chile garlic sauce.

  

• Huevos Rancheros (page 134) - My chickpea crepe gets fried to make a crispy tortilla, and is then layered with black beans, a fried egg, a fiery tomato salsa, cheese and avocado. Pro-tip: Make the Black Bean Soup (page 112)for dinner and then upcycle leftovers in the Huevos Rancheros for a protein-packed Easter brunch.

  

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  Leaving you with lots of food for (hopefully more than) thought!

  I’ll see you next week with a special guest edition of Weeknight Simple, xoxo.

It also appears that after a colder and snowier-than-usual winter, NYC is headed for an early spring with weather in the 50’s and <gasp> even hitting the 60’s next week! So I can officially stop pretending that I love root vegetables and embrace the lightness and green-ness of spring. Here’s what I’m cooking this month.

Steal my seasonal shopping list

What I’m cooking

(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)

• High Protein Muffins from by

  

  I made a plan to try out these muffins as soon as they landed in my inbox and they did not disappoint! Light, moist and airy, you would never know that they are gluten-free and have 13 grams of protein per muffin. 2 muffins kept me full until lunch and even scored a 10/10 on my CGM, a feat only previously rivaled by the Hazelnut Brownies from The Vegetarian Reset. Enjoy them and also subscribe to for more low-glycemic recipes!

• Whole Orange Blender Cake by The Modern Nonna

  

  I bookmarked this cake to make last year and still haven’t gotten to it, so here it is again. It’s the coolest idea - I love blender bakes. I’ll probably make a few tweaks like using a combination of Einkorn flour and cottage cheese or almond flour, and reduce the sugar but I’m definitely going to make it before those oranges go out of season.

• Green Goddess Salad by Baked by Melissa

  

  Did you know that the Baked by Melissa of cupcake fame also has a fabulous salad game? I return to this crunchy creamy impossibly green cabbage salad every year and it never disappoints.

• Roasted Spring Veggies with whipped feta and chimichurri by yours truly

  We drench colorful spring carrots and onions in olive oil and roast them on the stovetop. The leafy carrot tops are then used to make chimichurri that gets drizzled on the roasted veggies. All served on a bed of whipped feta and Greek yogurt. An easy and stunning way to eat the rainbow.

  

• Cauliflower, two ways by (paywall)

  

  I am obsessed with everything this man cooks and these recipes are no exception. The first one is a tandoori-type cauliflower that is cooked in turmeric spiced yogurt and the second one is a fritter.

• Snap Pea Salad from by

  

  Everything about this salad screams spring - snap peas, pea shoots, mint and a lemony dressing. I’ve earmarked it for that 60-degree day coming up.

Ideas from The Vegetarian Reset

• The Curried Asparagus Soup (page 115) is the absolute best way to use asparagus but make it comforting. I give it a mild curry flavor and then garnish with crispy coconut for extra texture. It goes wonderfully well with a slice of Zucchini Bread

  (page 14) or a side salad.

  

• Kadhi with Jeera Rice (page 41) - Naturally protein rich,

  kadhi is a yogurt-based curry that is thickened with chickpea flour, tempered with spices, and slow-cooked. It is served here with a cauliflower jeera “rice” that will quickly become your go-to for every curry.

  

• The Okonomiyaki (page 129) is a hearty pancake with eggs, flour and a surprising amount of cabbage. Keep it low-carb as written with almond flour or use Einkorn flour, learn to make a high-protein Greek yogurt mayo and top it with your choice of toppings!

  

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  See you next week with the March Edition of Weeknight Simple, xoxo

However, I have started to explore winter vegetables in more depth, and have found several recipes that bring cheer to the depths of January and February. So here’s what I’m cooking this month.

Steal my seasonal shopping list

PS - I’ve gone the extra mile for The Mandarin Man’s exquisite Kishu oranges and can say they are worth the investment. They’re sadly sold out this season, but bookmark this link for next January.

What I’m cooking

(Note: Photos are snapshots of the respective websites and link to them directly where applicable)

• ’s Root Veggie Waffles on

  I always struggle to eat more root veggies because I don’t like that sweetness in my vegetables. But what’s not to like about these waffles? I’m planning on making these for a weekend brunch, possibly using Einkorn flour, oat flour or cassava flour.

  

• ‘s Vegetarian Hot Pot on

  My only hot-pot experience was in the peak of a muggy summer in NYC and somehow still enjoyable. But I can confidently say that winter is the perfect time to try a hot pot and who better to walk you through it than Hetty?

• ’s Miso-Marmalade Roasted Tofu on (possible paywall)

  I’m loving this creative seasonal take on tofu and on my way to buy that orange marmalade. I might even add some chili peppers to this one, reminiscent of Mike’s Hot Honey.

• Cabbage Parmesan Soup by Melissa Clark for NYT cooking

  So simple, yet so much depth in this soup. A delicious way to eat lots of cabbage. I used potatoes in place of the rice in the soup and drizzled a generous dose of Enzo’s Fresno chili-infused olive oil.

• Oh and also try this Celeriac Soup from RecipeTinEats. I love this often-overlooked root vegetable and this is the perfect way to ease into it.

  

Question for you.

Would you be interested in doing a live Zoom cooking workshop with me? I’m toying with the idea of offering these 4x/year, each time a deep-dive cooking class into a topic where we would make 2-4 recipes in an hour plus Q&A. You would get recipes + a shopping list and a recorded replay of the session. Many of you wanted a lower cost way to work with me compared to the Vegetarian Reset Lab and this is a step in that direction. Here are some of my most requested topics and I’m taking requests too!

• Gluten-free Indian cooking

• Healthy/gluten-free/dairy-free desserts

• Smoothies

• Working with beans and lentils

Ideas from The Vegetarian Reset

If you’re trying not to lose momentum from your mostly healthy January, try this take on some favorites from my cookbook for a special home-made Valentine’s.

• Start with the Caprese Salad (page 88) but make it seasonal by using orange slices in place of tomato. Do not skip the good olive oil and get your hands on flaky salt like Maldon. Pesto as a garnish is <chef’s kiss>.

• The Curried Mushroom Lentil Bolognese (page 76) makes the perfect umami centerpiece. Serve over zoodles as pictured or just use your choice of pasta. I love Jovial Whole Wheat Linguine.

• You might break up with me if I don’t offer you a chocolatey dessert, so the Hazelnut Brownies (page 175) it is! Made with almond flour, hazelnut butter and sweetened with dates, this one scored a 10/10 on my CGM and is the stuff that dreams are made of.

Oh this newsletter is gooood. After a year of telling you all about all the Good Things I love, I am giving away a GIANT “care package” of sorts, worth over $250. It will be an assortment of coffee & tea, books, condiments, pasta, ice cream and bathroom knick-knacks (the ice cream will be in the form of a gift card). And in some categories, I will even let you choose what you want!

To enter the giveaway, purchase a hardcover copy of The Vegetarian Reset.

Amazon | Barnes & Noble | Bookshop.org 

Gift it to yourself if you don’t have it, or gift it to a special someone who loves to eat well. Multiple copies get multiple entries!

Here’s how to participate:

1. Submit a copy of your proof of purchase using this form or clicking the button below. Receipt must be dated Nov 26-Dec 31 2024.

   Enter the Giveaway

2. Giveaway closes on Dec 31, 2024 at 11.59pm PT

3. 1 winner will be chosen at random and notified by email in early January - you’ll need to get back to me within 5 days to send me your address so that I can ship you all the good things! Please note that they may come in different packages.

4. Giveaway open to subscribers over 18 years old in the continental US only (Sorry, everybody else - shipping is really expensive!)

5. Assortment of items in the giveaway include a selection of the products from the 6 newsletters linked above, subject to availability, collectively worth over $250.

I hope you’re as pumped for this as I am. Go be a winner! And thank you for reading and sharing We Ate Well.💚🤞🏽

And now, a quick Thanksgiving roundup

• ‘s excellent Cooking Class: Roasting Veggies 101 will tell you everything you need to know

• This Halloumi and Fall Vegetable Roast from by

• Need a kickass soup recipe? Check out this Lentil Soup Showdown from The Kitchn.

• Anything from the November Edition of Weeknight Simple. It covers breakfast, too.

• This Wild Mushroom Cauliflower Rice Risotto from Anna Vocino’s new cookbook

• When in doubt, Put Chili Crisp on Everything, The Veggie on NYT Cooking

• My last year’s round up from Trader Joe’s to my Thanksgiving table: lots of ideas in this post to make your life easier

• From The Vegetarian Reset

  • Shepherd’s Pie (page 110) - the perfect meatless centerpiece for your Thanksgiving table. It uses lentils for a high protein filling and a creamy cauliflower mash topping that will be gone in a jiffy. What’s more, you can make it a day ahead so it’s easy to slice and serve. (PS: the ingredient list is missing 1 Tbsp minced garlic in the Cauli Mash - I’m thrilled that we are finally going to fix that with this reprint!!)

  • White Bean and Fennel Salad (page 96)- It’s Fennel season and there’s no better way to eat it than in this easy white bean and fennel salad. Throw in a garlicky tadka dressing and some shaved parmesan and you got yourself the perfect side.

  • Overstuffed Mini Peppers (page 148)- If you’re looking for an appetizer that’s easy and colorful then these will be right up your alley. Stuffed with an addictive mushroom, masala nut and goat cheese filling, these are just delectable and I guarantee that no one can eat just one.

So my cookbook is almost in its terrible twos, and we are doing a reprint because literally thousands of you bought it and we are running out. Plus, I’m holding a medal as I write this, for the first time since high school. :) Thank you, my readers, for being my happy place, for your support and your readership.

Wishing you and your loved ones a beautiful Thanksgiving and holiday season. xoxo

Steal my seasonal shopping list

What to make

(Note: Photos are snapshots of the respective websites and link to them directly where applicable)

• My Mutter Paneer (or Tofu) with Cauliflower Rice if you haven’t tried it yet

  

• This Red Lentil Soup by Melissa Clark for NYT Cooking (possible paywall)

  

• Favorite Green Salad with Apples, Cranberries and Pepitas by Kate from her fabulous blog Cookie+ Kate

• This Pumpkin and Ghee Hummus by Keya Wingfield of keyaandco will be on the menu this Diwali

  

• Pumpkin Bread 3 ways from (paywall, but I think fully worth upgrading to a paid subscription if metabolic health is your interest - has incredible recipes and great advice)

• In case you missed it - here is my post on How to Build a 30g protein salad without dairy, eggs or soy. Thank you for the incredible response to this post. I have more protein ideas for you this fall.

Ideas from The Vegetarian Reset

PS: I am beyond thrilled to tell you that The Vegetarian Reset won GOLD at the CIPA EVVY awards, in the cookbook category!!

• Waldorf Salad (page 91) - Going apple or pear picking? Make this refreshing salad that tosses apples, celery and walnuts with a high-protein Greek yogurt mayo. Shaved parmesan lends umami and you can dot with raspberries (or cranberries which are in season) for color.

• Loaded Cauliflower Soup (page 106) - a hug in a bowl, the color of sunshine. Zingy ginger and chile lace the edges of this hearty and comforting soup that’s loaded with nuts and lentils for extra protein and fiber. Add a slice of my Zucchini Bread (page 14) for a complete meal.

• Sundal (page 95) - The Hindu festival of Navratri, celebrated in October, is not complete in South India without Sundal - an easy but flavorful stir-fry you can make with just about any bean or lentil. Add some sauteed greens and another protein like paneer or even peanuts, or serve over Greek yogurt for a complete meal.

See you later this week with the October Edition of Weeknight Simple - and yes that pumpkin spice is finally coming, but with a twist!

xoxo,

Vasudha

My seasonal shopping list

What to make

(Note: Photos are snapshots of the respective websites and link to them directly where applicable)

• My Tomato Confit if you haven’t made it yet - jammy tomatoes that will make everything better

  

• Back to school meals - this high-protein Omelet Wrap I developed for Eating Well is endlessly adaptable

  

• Gather up the the last of this season’s strawberries to make ’s Strawberry Balsamic Olive Oil Cake or Roasted Strawberries with Almost Instant Cashew Cream.

  

• Italianish Tomato Tofu from by

  

• This Eggplant Lasagna by Lidey Heuck from NYT Cooking (possible paywall) follows my heart and uses eggplant slices as pasta sheets.

  

• This Sheet Pan Tofu with Corn and Chiles by Melissa Clark from NYT Cooking (possible paywall) is the perfect combination of savory, sweet and satiating plant protein.

  

• A Savory Fruit Salad from by is the right way to bid farewell to summer

  

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Ideas from The Vegetarian Reset

• Socca Pizza (page 32)- this chickpea flour pizza topped with a smoky eggplant sauce is a guaranteed showstopper

  

• The Eggplant Chile Cheese Toast (page 35) turns an Indian street food favorite into a nutrient-dense meal

  

• Back to School Meals

  • The Roasted Red Pepper and Spinach Quesadilla (page 25) uses my easy gluten-free chickpea flour crepe as a tortilla

    

  • Masala Egg Bites (page 141)- a handful of these addictively spiced mini-muffins will make the perfect breakfast on the go

    

• If you haven’t made it yet - Make a double batch of Zucchini Bread (page 14) to freeze - you can use an 8X8 pan or even double the quantity in a regular loaf pan - it may need to cook for a few minutes longer. Then you’re all set for fall because you can make Avocado Toast (page 20), Pav Bhaji (page 23), Eggs Florentine (page 137) and French Onion Soup (page 120).

  

See you later this week with the September Edition of Weeknight Simple - this month is going to be EPIC (if I may say so myself)!

xoxo,

Vasudha

My seasonal shopping list

Not featured but constants on the list - berries, peppers

What to make

(Note: Photos are snapshots of the respective websites and link to them directly)

• I wrote about Chaat being a state of mind for Eating Well. Get my recipe for a Bhel Puri inspired Chaat here with ALL the summer produce.

  

• Fresh Peach Vinaigrette from by

  

• Braised Chickpeas with Zucchini and Pesto from Smitten Kitchen by Deb Perelman

  

• ‘s Barbeque Vegetable Salad for NYT Cooking (possible paywall)

  

• ’s Spicy Carrot and Peanut Burger

  

Ideas from The Vegetarian Reset

• Make a double batch of Zucchini Bread (page 14) to freeze - you can use an 8X8 pan or even double the quantity in a regular loaf pan - it may need to cook for a few minutes longer. Then you’re all set for fall because you can make Avocado Toast (page 20), Pav Bhaji (page 23), Eggs Florentine (page 137) and French Onion Soup (page 120).

  

• Try the Saag Lasagna (page 62) with the Zenb yellow pea lasagna if you don’t want to do zucchini ‘pasta’. You could also just use a layer of any pasta when I call for lasagna sheets or zucchini slices. Mix up your greens and use some swiss chard!

  

• No cook recipes

  • The Cucumber Papdi Chaat (page 84) is my all-time favorite and makes the best high-protein summer lunch. Plus it is so fun!

    

  • Try the Avocado Pasta (page 66) to get a whopping 17g of fiber in one meal.

    

See you next week with the August Edition of Weeknight Simple!

xoxo

Well, the highlight of the teaching part this year in my new career was a sunny week at Rancho La Puerta, and I simply cannot thank enough for her thoughtful introduction.

The ranch is a special place. Nestled in the mountains of Baja California, the founding family has built a community of open-minded people that seek to rejuvenate or heal and return year after year - 90% of the guests were return visitors, some have been coming for decades! We were amongst the few newbies.

The founder, Deborah Szekely, is 102 years old and sharp as a tack. She embodies the spirit of the ranch which she set up with her husband, Edmond Szekely in 1940. From a ‘bring your own tent’ summer camp for $17.50 to the sprawling yet intimate space close to nature that exists now, Rancho La Puerta has maintained its soul and continues to inspire its community lead healthier lives. The staff, predominantly Mexican (some working there for generations), is warm and beyond thoughtful. The food, largely served in the communal dining hall is mainly lacto-ovo vegetarian and delicious, with some fresh seafood.

What made it even more special - reconnecting with Arundhati, my high school friend from Bangalore, after 25 years! We rode the school bus together, but lost touch after school and found each other via social media a couple of years ago. Aru runs a yoga studio and Bollywood dance studio in Redmond, Seattle - please visit if you’re in the area. She also hosts a wonderful podcast, Let’s Talk Yoga. Creativity, entrepreneurship, skincare, social media and the hustle - we never ran out of topics to nerd out about.

Plus, we took advantage of the many excellent classes offered at the ranch - refreshing water workouts (check out Hydrofit and see if there’s a class near you), Zumba, sound healing, strength, multiple hiking routes, not to mention the lovely spa - honestly, there’s so much to do, you just cannot cover it in one trip. No wonder everyone goes back. The instructors were all so accomplished, and I felt proud to be amongst that group.

Back to teaching - I taught two hands-on cooking classes at La Cocina Que Canta - The Kitchen That Sings (you may have seen the menu in this month’s Weeknight Simple) and collaborated with their head chef, Reyna Venegas, on a fabulous dinner feast with local Baja wine pairings. The dishes were a mix of my favorites from The Vegetarian Reset and Weeknight Simple. I have only taught virtually before, so teaching in person for the first time was an incredible experience. The groups were SUCH a joy - I met many wonderful people from all over the US and even the UK, all of whom rolled up their sleeves and got it done. The spirit of camaraderie in the kitchen was infectious, and then we had a little dinner party afterward (thank you again, for that tip).

Cooking in the glorious chef’s kitchen at Rancho La Puerta with Chef Reyna and her talented staff was an honor and something that I hope to be able to do again. We picked fresh vegetables from their beautiful organic garden, met some frisky goats and friendly cats. Being the city girl with no green thumb, it is always fun to experience the ‘farm’ side of the farm-to-table experience; I’m much better at the ‘to-table’ part. ;)

I came away from the week with a rejuvenated perspective and deep gratitude. There are still good things in this world. Just keep seeking them out and staying positive .

xoxo,

Vasudha

PS: I came away inspired to create new content for social media thanks to Aru, so if you’re not already following me on Instagram or Facebook, do that now and you’ll get some fun and fresh posts over the next few months, including daily low-carb smoothie inspiration.

PPS: It looks like Amazon has extended its Prime Day sale on books, so you can still score my cookbook for $1.99 (Kindle) and $23.60 (hardcover).