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

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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 TofuWhole Roasted Cauliflower in Makhani Gravy – Gobi MusallamStreet Style Tempeh Wraps – Kathi RollsQuick Tamarind-Date ChutneyAvocado NaanFudgy Cardamom Squares – BurfiThe 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.

From the Publisher

Mom’s Okra and Onion Stir-Fry (Pyaaz Waali Bhindi)

Prep: 10 minutes | Active: 15 minutes | Inactive: 45 minutes |Serves 4

Either you like okra or you hate it. This recipe might help you like it. Okra is cooked with onions until crisp and no hint of slime remains. This is another one of Mom’s simple recipes. She cooks the okra, spiced with just cayenne and turmeric, on low heat for an hour so it is perfectly crisped. Serve this easy and delicious stir-fry with any of the spicy dals or spicy curries. (Shown in thali photo, page 19, at top right.)

Heat the oil in a large skillet over medium heat. Add the green chile and cook for 2 minutes. Add the onion and cook until translucent, 6 to 8 minutes. Reduce the heat to medium-low.Add the okra and turmeric, mix well, and cook uncovered for 35 to 45 minutes, stirring twice while cooking.Once the okra is cooked to your preference, add salt and cayenne. Mix well and cook for 1 minute. Remove from heat. Serve hot. Variations:

Add 1/2 teaspoon cumin seeds or fennel seeds with the green chile at Step 1.Add 1/2 teaspoon dry mango powder or 1/4 teaspoon Indian black salt at the end and mix well.Add 1/2 teaspoon garam masala along with the salt.

2 teaspoons safflower or other neutral oil 1 to 2 hot green chiles, finely chopped (remove seeds to reduce heat) 1 1/2 cups chopped or thinly sliced red onion 3 cups chopped fresh okra 1/4 teaspoon turmeric 3/4 teaspoon salt 1/2 teaspoon cayenne

Street-Style Tempeh Wrap

Butternut Coconut Red Lentil Curry

Sweet and Spicy Baked Cauliflower

More from Richa Hingle:

Publisher ‏ : ‎ Vegan Heritage Press, LLC; Illustrated edition (May 19, 2015)
Language ‏ : ‎ English
Paperback ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1941252095
ISBN-13 ‏ : ‎ 978-1941252093
Item Weight ‏ : ‎ 1.49 pounds
Dimensions ‏ : ‎ 7.4 x 0.7 x 9 inches