Host An Unforgettable Book Club Party

This Burmese-style vegetable curry is subtly flavored with coconut milk, ginger, curry powder, and turmeric. The flavor of this dish is exotic but not overpowering. The vegetables listed in this recipe are what I used when preparing the dish for this post, but any of your favorite fresh vegetables can be substituted.

Vegetable Cashew Korma is an incredibly fragrant dish seasoned with ginger and curry powder. This Indian-inspired recipe is full of vegetables and flavor. Try it served over cilantro rice and with warm parathas.

This Chinese Cabbage Salad gets its great texture from slivered almonds and ramen noodles

If you’ve never tried tahini cookies before, now is the time. Tahini is a vegan paste of ground sesame seeds similar in consistency to raw peanut butter. The tahini gives these cookies a rich, unique flavor. I’ll be surprised if you aren’t hooked!

Freshly made pitot or pita bread to stuff with your favorite meats and/or vegetables is easy to prepare and so much better than the blah tasting pita pockets available at the grocery store. The pocket is created by the steam that puffs the dough up during cooking. Pitot also stores well in the refrigerator or freezer.

Falafel (fa’lafel) is a Middle-Eastern dish of deep fried chickpea balls. The chickpeas are mashed and seasoned then fried to golden brown. Falafel is often served stuffed into pita bread with fresh vegetables or with a dipping sauce.

Cabbage Strudel is made of layered phyllo dough stuffed with cabbage, onion, and garlic. The phyllo adds a delicate, buttery crunch to a basic sautéed cabbage recipe.

A delightful Pakistani and Indian dish that can be served with just about everything.

This simple stacked salad has tons of flavor. Cucumbers and tomatoes are stacked together then drizzled with balsamic vinegar.

Aloo Gobi Saag is an Indian dish made with potato, cauliflower and spinach.