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Richa Hingle on Muck Rack

Richa Hingle

  • Photographer and Blogger, VeganRicha.com, Freelance
Seattle
As seen in: Barnes and Noble, One Green Planet, Andrews McMeel Universal, Powell's Books Blog, Motherly, Plant Based News, VegNews, Girls' Life, The Cook's Cook, Ethos and
Recipe developer, Editor, photographer @ VeganRicha.com Vegan CookBooks Indian kitchen, Everyday Kitchen, instant Pot www.facebook.com/VeganRicha
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Articles

Split Pea Dal With Ginger and Coconut

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By Richa Hingle, Vegan Richa
| VegNews Verified
This simple vegan dal gets its flavor from whole spices such as cinnamon sticks and cumin seeds, along with coconut, chilies, and ginger. The flavors in this traditional Indian dal intensify as the whole spices sit in the soup, so the dal tastes even better the next day. Serve this savory split chickpea dal from Vegan Richa’s Indian Kitchen cookbook over rice or with flatbread.
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Spicy Buffalo Chickpea Tacos

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By Richa Hingle
| VegNews Verified
Give your guests something to taco ‘bout with these flavorful vegan Buffalo tacos. Spice up your next taco night with an easy-to-follow recipe from Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor. Peppers and chickpeas combine with a spicy Buffalo sauce and a cooling drizzle of ranch in this flavorful take on traditional tacos.
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South Indian Instant Pot Vegetable Coconut Curry

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By Richa Hingle
| VegNews Verified
A flavorful sauce made from a blend of fresh coconut, green chili, and cumin seeds makes this curry irresistible. The curry leaves in this recipe from the Vegan Richa’s Instant Pot Cookbook are essential for the dish’s signature fragrant flavor. You can find curry leaves in any Indian store or online, and you can keep them frozen for up to a year.
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