Alternative Vegan: International Vegan Fare Straight from the Produce Aisle

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PM Press, Dec 1, 2009 - Cooking - 224 pages
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Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouthwatering dishes include one-pot meals—such as South-Indian Uppama and Chipotle Garlic Risotto—along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes, this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.

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An Introduction
Substitutions Explanations Chapter
GreenLeafy Soup Venn Pongal
Back to the Basics

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About the author (2009)

Dino Sarma Weierman is a cook who writes a food-related blog at and creates food-related podcasts at He lives in New York City.

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