Alternative Vegan: International Vegan Fare Straight from the Produce Aisle
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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1/2 teaspoon asafetida baking beans black pepper blender bowl brown carrots cashews cauliflower chickpeas chile chile flakes chili powder chopped cilantro clove garlic coat coconut cooking coriander coriander seeds croutons cucumber cumin cumin powder cumin seeds cups water curry leaves daal deglaze Derrick Jensen diced Dino dish disks drain eggplant flavor flour food processor fresh freshly ground black garlic gently ginger greens ground black pepper half lengthwise Heat the oil herbs high heat hummus Ingredients inthe lavash lemon juice lentils lightly meal minutes mixture mustard seeds nuts ofthe olive oil onions oven parsley pasta peanut peas pickles plantains potatoes pound recipe Reduce the heat rice roasted roti salad sauce sauté serve sesame seeds simmer skillet soup spices spoon Sprinkle tablespoon tablespoons oil tahini taste teaspoon teaspoon cumin teaspoon turmeric texture theoil thick thing thinly sliced tomatoes tortilla Toss turmeric vegan vegetables Vizza wine