Eating Plants till we Photosynthesize. Indian Vegan Recipes, Breads, Dessert, Vegetarian, Eggless, dairy-free Recipes with whole, organic and healthy Ingredients. Most Gluten-free , Soy-free. By Richa Hingle
Mutter ‘Paneer’ – Spiced Peas and Tempeh curry. Glutenfree recipe, and Vegan Indian Cooking Book giveaway.
Vegan Indian Cooking by Anupy Singla.- Book Review
This is one book that is a must have if you are trying your hand at Indian cooking, or trying to add interesting balanced meals to your vegan food repertoire. The book has 140 recipeswith all the day to day, some known names, some new recipes.
There is a good distribution of recipes from different regions, with a bit more on north indian recipes. The recipes are not heavy handed on high fat ingredients and get you the delicious Indian end result.
The book starts off with some basic information about Indian food,Spices 101 and 102, pantry items, tools, varieties of lentils and legumes, then gets into the spice mix recipes, make ahead dry and wet spice mixes and so on.
The breakfast section has Stuffed breads/Parathas you want to try. As whole wheat grains are easily avialable in most parts of India, wheat flour(atta) flat breads are an accompaniment to most meals. You can use the wheat Roti dough as in the book, or if you have a favorite glutenfree flat bread dough, that can be easily subbed as well.
There is a nice Snack section, with Samosas and Pakoras with baked versions(nice!), some Chaat (street salad) items and more. I will be making so many other recipes from the book like the brown rice and adzuki bean Dhokla.
Since I am North Indian, and already familiar with Indian cooking terms, spices and methodology, I cannot guarantee the ease of the recipes. You can read the reviews on Amazon here which confirm my thoughts about the intuitive and uncomplicated way the book has been written. An Indian cookbook would be in trouble if I couldnt understand the recipes 😉
There is a section dedicated to Slow cooker recipes for beans, legumes and lentils. Salads, quick sides, Daals and some authentic curried preparations to add to your slow cooker options. The vegetable section also has plenty of variety. The usual gobis(cauliflower, cabbage), potatoes, eggplants, okra, peas, mushrooms and greens all make an appearance. Of course, I would have loved some more regional recipes and dessert/Indian sweets section, but thats me being greedy. I think Anupy might come out with a dessert book next. You can also find a good collection of vegan indian recipes, main meals and desserts too on my blog ;). Photo collection here.
Anupy also offers Indian spices and Spice Tiffin(MasalaDabba) on her website.You can also find Anupy onFacebookhere, where she regularly posts giveaways, tips and recipes.
You can snag a copy of the book on this post. See the end of the post for more details.
I find it difficult to follow recipes from an Indian cookbook:). I picked up indian cooking intuitively, unlike bread baking, which I picked up with a lot of reading, understanding the composition of things and practice. So I end up making slight changes here and there when cooking from an Indian book. Its like a fight between intuition and rules.
Anupy follows a mostly Vegan diet. Her first book, Indian slow cooker, is not vegan. That did put me off a bit, but I looked at this book as a good resource for anyone transitioning to a plant based diet or trying to add more balanced plant based meals.
Indian food, if served the way our parents and grand parents have followed, mostly vegan, easily vegan-ized, and already well balanced, makes the transition so much easier. As Anupy also points out, the day to day home made Indian food is always less greasy/creamy and more fresh, healthy and balanced unlike in restaurants.
What do you think about certain diet cookbooks by authors who do not follow the diet?
Lets get to the recipe. Shall we
Oh wait. Tap on head for forgetting to add.. Happy Independence day to fellow Indians!