How can you possibly go wrong with this vegetarian recipe. It has beans and eggs, with some mushrooms thrown in and is the easiest thing to make. I usually have it on my vegetarian nights and I have refined the original recipe that I got from Good Foods.

Beans and Eggs Bake

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
A quick and easy vegetarian recipe


  • 1 large frying pan


  • 1 tin cannellini or red beans (400 gms approx. )
  • 250 gms mushrooms (any kind that you prefer)
  • 2 tbsp olive oil
  • 50 gms creme fraiche (full fat or reduced fat )
  • 1 clove garlic (sliced)
  • 1 tbsp dried tarragon (you can also use 1/2 bunch of fresh tarragon, finely chopped)
  • 1 onion (finely chopped)
  • 1 green chilli (chopped (optional))
  • salt and pepper (to taste)


  • In a large frying pan, fry the chopped onion in the olive oil.
  • Add the mushrooms and green chilli to the onions and fry for 5 to 10 minutes till mushrooms are golden.
    Sliced mushrooms and chopped onion frying in a pan
  • Add the garlic and fry for about 30 seconds
  • Add the beans (with some of the brine from the tin), tarragon, creme fraiche, salt and pepper and stir for a minute or so.
    Beans, mushrooms, creme fraiche, onions and tarragon in a frying pan. Wise Women Recipes
  • Make two dips in the mixture with the back of a ladle and break in one egg in each of the dips. Cover the pan and cook for 5 to 8 minutes till the eggs look poached but the yokes are still runny.
    Two eggs on a mixture of beans, mushrooms, tarragon, creme fraiche fried in a pan. Wise Women Recipes
  • Serve with a slice of break of your choice.


I like to use sliced french bread that I have buttered and rubbed with garlic. 
Author: Saima Baig
Course: Dinner, lunch, Main Course
Cuisine: Vegetarian
Keyword: beans, easy, eggs, mushrooms, quick

A few months ago one of us and her family got Covid. They are all fine now but because she lost all sense of taste, eating was not so much fun. Being a vegetarian, she rustled up all the good vegies and grains she could find and this is what her Covid breakfast looked like! Delicious!

Reilly's Covid Breakfast
Reilly’s Covid Breakfast

And then another one of us, who is also vegetarian made these delicious looking carrot hot dogs! You can find the recipe here

Vegetrian hot dog made with carrot
Vegetrian hot dog made with carrot by Kristen Welsh Unwala


I know this is becoming more of a Pakistani/Indian website but really that is not the case. It’s just that we have been cooking desi dishes more at the moment. I will definitely add dishes from other regions as well soon.

This is another quick one and one of my favourites because it’s got two of my favourite ingredients: eggs and potatoes. My mom used to make it as a quick dinner dish and we all loved it as children. And as adults!


Oil (for cooking)

Eggs (4)

Potatoes (500gms)

Nigella Seeds (one teaspoon)

Cumin seeds (1/2 teaspoon)

Chilli (one teaspoon)

Fresh coriander (stalks and leaves)

Salt to taste

Heat oil in a pan and add nigella seeds and cumin seeds to it. Fry them till they start popping.

Finely chop up coriander stalks, add them to the oil and fry them for about half a minute.

Add potatoes, salt and chilli and fry them. Keep adding small amounts of water to prevent burning.

Keep cooking till potatoes are soft.

Beat the eggs in a bowl and add them to the potatoes while stirring, so the eggs don’t clump.

The eggs will not take very long to cook, so make sure you don’t over cook them.

Dish it out and sprinkle chopped coriander leaves.

This is a great dish for brunch, with parathas (fried flat bread) or for a quick evening meal. You can even have it with toast!.


Eggs and potato Pakistani dish. Posted by Wise Women Recipes
Eggs and potato Pakistani dish. Posted by Wise Women Recipes



Potatoes and Cauliflower Curry

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Quick vegetarian dish made with potatoes and cauliflower


  • 2 tbsp vegetable oil
  • 250 gms potatoes (3 medium to large, chopped into 1cm cubes)
  • 250 gms cauliflower (1 medium, florets thinly cut. I also added the leaves)
  • ½ tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp chilli powder (or to taste)
  • ½ tsp corriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • tbsp tomato paste (or one large tomato)
  • salt (to taste)
  • corriander leaves (for garnish)
  • ginger (cut into matchstick size for garnish)


  • Add the oil to a medium sized pot and heat
  • Add cumin seeds, fry till golden on low heat
  • Add the chopped potatoes to the oil and cumin seeds and fry for 3 to 5 minutes on low heat
  • Add ginger, garlic, chilli, salt, turmeric, corriander and cumin powder to the potatoes and fry for 5 minutes on low heat
  • Add tomato paste and stir and then add the cauliflower. Fry together for a couple of minutes
  • Keep adding small amounts of water and stirring. There is no fixed quantity of water to add. Just keep adding small amounts to enable the potatoes and cauliflower to tenderize. Keep stirring till both the vegetables are soft to touch. Dish out and garnish with corriander leaves and ginger sticks
    Gobi aloo (potato and cauliflower curry). A Pakistani dish popular in the Punjab region. By Wise Women Recipes
  • Serve with flat bread (roti) and mango pickle.
    Aloo gobi dish (potato and cauliflower) on a plate. Wise women recipes
Author: Saima Baig
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: dinner recipe, easy, lentils, daal, vegetarian, rice, Pakistani

This recipe is all over the internet. Finish food blogger Jenni Häyrinen shared the baked feta pasta recipe back in 2019 and now everyone is making it. The original recipe uses tomatoes but this one has mushrooms and spinach and it is so easy to make.


Chop up mushrooms

Chopped Mushrooms

Add sliced red onions, whole garlic, thyme (fresh is good but dry if you don’t have fresh), and a quarter cup of olive oil (I used extre virgin). Put it all in a baking dish and mix it. Make space in the middle and add your block of feta cheese. Drizzle olice oil on top of the feta and sprinkle some dry oregano.

Chopped mushrooms and sliced onions in a baking dish

Bake in the oven for about 30 minutes. Meanwhile boil your pasta.

When the baking is done (mushrooms will be red, onions and garlic will be soft and feta will have melted), remove the garlic, peel and crush them and add them back. Mix it all together with a ladlefull of pasta water to bring it all together.

Add your spinach and pasta. Mix it and voila! There is you Baked Feta Pasta!

Baked Feta Pasta in a baking dish


This is a fantastic vegetarian dish from Pakistan, made with gram flour and yogurt that works well with steamed rice or with roti (flat bread). It is my mother’s recipe that she has been making for decades.


Total Time 1 hour
Servings 4 people
A fantastic recipe made with gram flour and yogurt.



  • 250 grams Besun (gram flour)
  • salt (to taste)
  • 1 tsp chilli powder
  • 1 tsp coriander and cumin seeds (roasted)
  • 1 onion (mediun, finely chopped)
  • ½ tsp baking soda
  • Vegetable oil (for frying)


  • 100 grams gram flour
  • 150 ml yogurt (whisked )
  • 500 ml water
  • 1 onion (medium, finely chopped)
  • 1 tsp garlic paste
  • 1 tsp ginger paster
  • 1 tsp chilli powder
  • salt (to taste)
  • 2 tbsp Vegetable oil

Tarka (garnish)

  • 1 tsp cumin seeds
  • 2 tbsp vegetable oil
  • 6 Whole round red chillies (optional)
  • 1 bunch fresh coriander (cilantro) (chopped)



  • Lightly roast cumin and coriander seeds on a dry frying pan. Let them cool.
  • Add all pakora ingredients together in a bowl and mix together (including roasted cumin and coriander), adding water till you get a thick paste.
  • Spoon out balls of pakora mix into a deep fryer and fry till golden brown.
  • Leave aside.


  • Fry onions, ginger and garlic paste together in a pot. Add salt and chilli powder and fry till oil appears on top. (This is the base).
  • Thoroughly whisk yogurt and add the water to it. Mix thoroughly and then add gram flour to this. Again mix thoroughly and add this mixture to the base.
  • Cook for 10 to 15 minutes on medium heat.
  • Add pakoras (made earlier) to the sauce.
  • Dish out.

Tarka (Garnish)

  • Heat oil in a small frying pan. Add cumin seeds and chilli (if you don't want chilli just use the cumin). Once everything starts sizzling and cumins are lightly brown, pour the whole mixture (including oil) onto the kadhi. Garnish with fresh coriander.
  • Serve with steamed rice or roti (flat bread).
Author: Saima Baig
Course: Main Course
Cuisine: Pakistani, Vegetarian
Keyword: curry, easy, Pakistani, vegetarian




A fabulous lentil recipe from Pakistan; good comfort food for the winter months.

Steamed Rice in an earthen ware dish
Daal and Steamed Rice (Images: Tehmina Akhtar)

Daal Masoor (Black/brown lentils Pakistani style) with Steamed Rice

Total Time 2 hours
Servings 3 people
This is a great daal, full of proteins and nutrients. Goes extremely well with boiled rice but you can also have it with roti (flatbread).


Daal (Lentils)

  • 1 cup daal masoor unhulled (or black or brown lentils)
  • 1 tsp salt
  • ½ tsp red chilli pepper
  • ½ tsp turmeric powder
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • Water

Garnish (tarka)

  • Vegetable oil
  • ¼ red onion (chopped)
  • 2-3 large garlic cloves (sliced)
  • ½ inch piece of ginger (minced (optional))
  • ½ tsp cumin seeds (lightly roasted)
  • Small bunch of cilantro (coriander) (chopped)


  • 1 cup Basmati rice
  • Salt (to taste)
  • Water
  • Butter (optional)



  • Wash and rinse the lentils/daal in cold water a couple of times. Leave to soak for 30 minutes.
  • Heat water in a large saucepan. Water should be half way. Bring to a boil. Add the soaked lentils and boil for 5 minutes. Then lower the heat and keep simmering for 45 minutes to 1 hour. Check the lentils and ensure they are fully cooked, the should be soft and the liquid slightly soupy. Add more water if needed.
  • At the time that you add the lentils also add the spices - salt, red chilli powder, turmeric, coriander and cumin.
  • When the lentils are almost fully cooked. Heat a little vegetable oil in a frying pan and add the chopped onion. Cook for a few minutes until golden. Then add the garlic and ginger and keep cooking. At the end add the toasted cumin seeds to the garnish and pour over the lentils. Turn the heat off and serve garnished with fresh chopped cilantro leaves.
  • Enjoy with plain steamed rice or naan!


  • Gently wash rice in cold water and rinse a couple of times.
  • Soak rice in water for about 30 minutes.
  • Heat a medium saucepan with water (half full or around 4x more water than rice). Add a generous pinch of salt. Bring to a boil.
  • When water is boiling, drain and add the soaked rice. Cook till rice is almost 90 percent cooked, soft but still firm to the touch. This takes me around 8-9 minutes for rice that has been soaked. If not soaked let rice cook for 10 minutes.
  • Drain the rice completely and add back to the hot saucepan. Check the salt and sprinkle more if needed. Option to a add a teaspoon of butter and allow to melt in, stirring gently not to break rice.
  • Cover firmly with the lid. Turn heat on lowest setting. Allow to steam in saucepan for 10 minutes. Then turn off heat and serve steaming hot.


Note: use the original basmati rice which is native to Pakistan and India. 🙂
Author: Tehmina Akhtar
Course: Main Course
Cuisine: Pakistani
Keyword: lentils, daal, vegetarian, rice

A great soup that can be made vegetarian if vegetable stock is used. Great with crusty rolls.

Carrot and Coriander Soup

Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
One of the easiest and simplest recipes. Perfect for cold winter days.


  • 6 large carrots (coarsly chopped)
  • 2 cloves garlic (crushed)
  • 1 finger sized piece of ginger (crushed)
  • 1 medium onion (coarsly chopped)
  • 2 cubes stock (mixed in 500 ml hot water) (or 500 ml stock)
  • 1 knob butter (or two table spoons of olive oil)
  • 1 bunch coriander/ cilantro
  • Freshly ground black pepper
  • Salt to taste


  • Make the stock with two cubes and boiling water (or use ready-made stock)
  • Add butter (or olive oil) in a medium-sized pan on medium heat
  • Add onions, giner and garlic to the oil and saute for a few minutes till the onions are translucent
  • Add chopped carrots and saute them for about a minute or so
  • Add stock and bring to boil and then lower the heat
  • Add coriander and put the lid on. Let it cook till carrots are tender
  • Once carrots are tender blend them with a hand blender (or shift to standing blender). Return to pan after blending thoroughly
  • Serve in a bowl, garnished with coriander leaves, with crusty bread rolls


Adapted from https://thedesichef.wordpress.com/2014/02/11/carrot-and-coriander-soup/
Author: Saima Baig
Course: Soup
Keyword: vegetarian, soups

A simple and tasty vegetarian meal that is ready in less than 15 minutes! This dish pairs well with rice or quinoa, or it could be served in a lettuce wrap.

Sesame Chickpeas

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people



  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 2 cans chickpeas


  • ½ can soy sauce or tamari
  • 1 ½ tbsp roasted sesame oil
  • 2 tbsp maple syrup, agave or honey
  • 2 tbsp water
  • 2 tsp rice vinegar
  • tsp ground ginger


  • 1 tbsp corn starch
  • 2 tbsp water


  • chopped scallions
  • sesame seeds



  • Drain, rinse, and set asidechickpeas to dry.
  • Prepare thickener by combiningcorn starch and water. Whisk until smooth.
  • Prepare sauce by combining soysauce sesame oil, maple syrup (or substitute), water, vinegar, and groundginger in small bowl.

Cooking the Chickpeas

  • Heat oil over medium-low heat in a large skillet. Add minced garlic and cook for 1 minute or until fragrant.  
  • Add prepared sauce to pan andstir to make sure everything is combined. Add the thickener and continuecooking until bubbles form.
  • Add the chickpeas and cook forfive minutes, stirring frequently, until the sauce has thickened.
  • Serve with scallions and sesameseeds over rice or quinoa. Enjoy!
Author: Kristen Welsh Unwala
Course: Main Course
Keyword: chickpeas, vegetarian, easy

Adapted from: Counts of the Netherworld https://countsofthenetherworld.com/vegan-sticky-sesame-chickpea-recipe-ready-in-15-minutes/

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