Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Richa Hingle

Language: English

Pages: 256

ISBN: 1941252095

Format: PDF / Kindle (mobi) / ePub


The ultimate plant-based Indian cookbook by the creator of VeganRicha.com.

From delicious dals to rich curries, flat breads, savory breakfasts, snacks, desserts and much more, this book brings you Richa Hingle's collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, and local foods. Who would have thought you could one day enjoy dairy-free rasmalai, sandesh, or gulab jamun.

Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You'll explore some well-known and new Indian flavors that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa's mouth-watering desserts, they will likely become your new favorites.

Within these pages you will find recipes to please all the senses, including:

  • Mango Curry Tofu
  • Whole Roasted Cauliflower in Makhani Gravy - Gobi Musallam
  • Street Style Tempeh Wraps - Kathi Rolls
  • Quick Tamarind-Date Chutney
  • Avocado Naan
  • Fudgy Cardamom Squares - Burfi

The recipes have been designed to simplify complex procedures, and Richa's workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes. The recipes are allergy friendly and many are or have gluten free and soy free options

The restaurant-quality recipes are ideal to make for yourself, for family, and for entertaining guests.Sidebars.Tips.Index.Full-color photos.

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her husband Vivek Contents Preface Introduction One: My Vegan Indian Kitchen Where to Begin The Spices of Indian Cooking Dals: Lentils, Peas, Beans Grains and Flours Fresh Ingredients Grocery List Tools of the Trade Cooking Indian Food Tempering Spices in Oil Soaking and Cooking Times for Dals and Beans Recipe Cooking Time Notations Recipe Symbols for Dietary Needs Two: Breakfast Savory Pan-Fried French Toast BREAD PAKORA Spicy South Indian Tofu Scramble Mom’s Chickpea

sauce 1 tablespoon ketchup or tomato puree 1 teaspoon rice vinegar 1/4 teaspoon ground white or black pepper 1 1/2 to 2 teaspoons sugar 2 tablespoons water, or more 2 tablespoons chopped cilantro, for garnish 2 tablespoons chopped scallion, for garnish 1. For the cauliflower: Preheat the oven to 425°F. In a bowl, mix all the ingredients except the cauliflower, to make a thick batter. Add a tablespoon or more water if the batter is too thick. Dip the cauliflower florets in the batter to

here.) 2 teaspoons safflower or other neutral oil 1/2 + 1/4 teaspoon cumin seeds, divided 1 (2-inch) knob of ginger, minced 3 cloves garlic, minced Generous pinch asafetida (omit to make gluten-free) 1 hot green chile, finely chopped (seeds removed to reduce heat if needed) 1 teaspoon ground coriander 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon ground turmeric, divided 3 tablespoons water 3 medium white or yellow potatoes, diced (2 1/4 cups) 3 cups small cauliflower florets 3/4 to 1

super easy and not far behind in my list of recommendations. Chickpea Spinach Stew with Lentils and Quinoa Prep: 20 minutes | Active: 15 minutes | Inactive: 30 minutes | Serves 3 to 4 SF NF GF E A one-pot meal with all the protein for the day, this stew came about one weekend when we wanted something warm and filling that was not dal or tofu or salad. I found a bunch of greens in the refrigerator and from the pantry, I picked up red lentils, quinoa, and canned chickpeas, and went from

cayenne 1 1/2 cups small cauliflower florets 3/4 teaspoon salt 1/2 cup red lentils, washed and soaked for 15 minutes, drained 1/2 cup basmati rice, washed and soaked for 15 minutes, drained 1 3/4 cups water 1/2 cup fresh or frozen green peas, thawed if frozen 2 tablespoons chopped cilantro, for garnish 1/2 teaspoon lemon juice, for garnish 2 to 4 tablespoons caramelized onions, for garnish (optional) 1. Heat the oil in a saucepan over medium heat. When the oil is hot, add the bay leaves

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