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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

gets easier. Most dishes can be made ahead and reheated. Indian food generally ages well, with the spices becoming more infused in the food as it sits. All subzis listed in this chapter are soyfree and gluten-free. Many of my favorites are in this chapter. Try the Gobi Masala or simple Potato and Greens for a saucy start, or Cauliflower Radish Nigella Seed Roast for a burst of new flavor. Move on to Potato Tomato Curry, Eggplants Patiala, and then try the Mild Peppers in Peanut Coconut Sauce,

medium-low heat. Dry roast until the color changes slightly and it becomes fragrant, 7 to 8 minutes. Stir frequently to avoid burning. Set aside. 2. Heat the oil in a large skillet over medium heat. When hot, add the mustard seeds and cook until they begin to pop. Add the garlic and cook until golden, 3 to 4 minutes. Add the bell peppers and mix to coat. Cover and cook for 5 minutes. 3. Add the peas and mix well. Cover and cook until the peppers just start to soften, about 5 minutes. Add the

food accessible to everyone, vegan or not, and I strongly believe that vegan food can taste so good that everyone can enjoy it. Typically, authentic Indian techniques need multiple steps, pans, and cooking methods, but I have designed my recipes to be simpler and easier with work flows that reduce cooking time and steps that use modern appliances and techniques from other cuisines. Usually, Indian recipes call for spices that may not be readily available in American supermarkets; however, I have

hemp seed tofu have similar cooking times. Simmer them for 20 minutes or more in the sauce. The longer they sit in the sauce, the more flavors they pick up. Tofu can be simmered in the sauce for a few minutes or baked and used with a quick reheat in the sauce. Chickpea tofu (Burmese) works best with thick flavorful sauces that work well with the flavor of chickpea flour. Such sauces include madras chile masala, tikka masala, makhani, lasooni sauce, pasanda, and chettinad. Vegan paneer works best

Inactive: 30 minutes | Serves 4 SF NF GF E Madras curry or chile masala is one of those deep-flavored curries that might not be frequently found in restaurants. It most likely originated in Britain, and is a spicier, South Indian influenced cousin of tikka masala sauce. Because of the heat, this sauce is not for the faint of heart. To reduce the heat, use fewer black peppercorns and/or red chiles. Serve with rice and raita or yogurt to balance the heat. Reduce the heat to make it

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