Philadelphia may be the land of the cheesesteak, but its vegetarian and vegan cuisine game is squarely on point. Philly chefs Rich Landau and Kate Jacoby have a new cookbook out that places the spotlight on produce-based snacks, main dishes, desserts and more. Inspired by the wide world of street food, it’s got at least a dish or two that are sure to make it into your meatless repertoire. 

Chips and dip: classic, and every culture has its take. There’s hummus and pita, tortilla chips and guac, British chips and tartar sauce. From time to time, we’ll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.

Reprinted with permission from V Street