Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

mixture to a large plate or bowl and allow it to cool for 15 minutes. Once the mixture is cool, add the turmeric and transfer t ...

Roasted Ground Cumin (Bhuna hua Jeera) YIELD: 1 CUP (237 ML) Roasting and grinding your own cumin is so easy you’ll never have t ...

1 cup (96 g) cumin seeds Heat a heavy, shallow pan over medium heat. Add the cumin and roast for about 3 minutes, shaking const ...

Once they are cool, put the seeds in a spice grinder or the dry jug of a powerful blender, such as a Vitamix. You may need to g ...

North Indian Tomato Soup Stock (Gila Masala) SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 7 HOURS TOTAL ON HIGH; YIELD: 4½ ...

a few cups of gila masala on hand. My mother-in-law was the one to suggest using a slow cooker to avoid being tied to the stove ...

Put all the ingredients into the slow cooker and mix gently. (See page 47 for details on making this dish without a slow cooker ...

Cooking Tip: Having this stock on hand will make cooking incredibly easy. All of your basic North Indian ingredients have alread ...

beans/eggplant/potatoes), 2 cups (396 g) cooked beans/lentils, 14 ounces (397 g) baked and cubed tofu with 1 cup (145 g) peas, 1 ...

except the tomatoes (I use 8 cups [1.3 kg] to make it more tomato heavy) and cook on high for 10 hours. Blend, and cook on high ...

North Indian Ginger Soup Stock (Adarak Masala) SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 10 HOURS ON HIGH; YIELD: 7 CUP ...

make, you can heat this masala, mix in the main ingredient, and you’re ready to eat—just like that! 2 large yellow onions, peele ...

Grind the onions, ginger root, and garlic separately in a powerful blender, such as a Vitamix. The key is to grind each ingredi ...

masala, in a heavy pan, mix 1 cup (237 mL) in 1 teaspoon of hot oil as a base for just about any Indian-inspired meal (essential ...

and follow the above steps. Cook on high for 10 hours. Makes 14 cups (3.32 L). ...

Cashew Cream YIELD: 2½ CUPS (593 ML) The first time I ran across cashew cream was at a raw food restaurant owned by Karyn Calabr ...

nonvegans won’t even notice the difference. 1 cup (138 g) raw cashews, soaked overnight and drained 1¼ cups (296 mL) water Put ...

cream into your red spaghetti sauce. ...

Tamarind Juice YIELD: 4 CUPS (948 ML) Making tamarind juice is likely every toddler’s dream, because handling the pulp is withou ...

tamarind pulp with seeds 6 cups (1.42 L) boiling water Cut the tamarind pulp into 1-inch (2.5- cm) pieces and place them in a d ...