Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

their juice. This juice is then boiled until it becomes brown, murky, and sticky; at that point, it’s poured into molds to cool ...

darker, more jagged leaf than other varieties. NONDAIRY MILK: For the few recipes that traditionally require milk, like Adarak k ...

almost cheese-like taste and texture. OIL: The first question I’m always asked when I do cooking demos is which oil I like to us ...

unhealthy, I reserve it for drizzling on salads and into salad dressings and for making hummus. For cooking, I instead reach for ...

used, but these all have strong smells and tastes. Experiment with any and all. My recipes don’t specify which oil you should us ...

sharp for you, slice them and soak them in water for 15 minutes. Drain the water and dry the onions before using them. The best ...

PICKLE, INDIAN (ACHAAR): We Indians love our pickles, but not the ones ...

that are more common in the West. Indian “pickles” aren’t just cucumbers— they’re made from anything from green chiles to mangoe ...

mistaken for a grain. Closely related to plant species like beets and spinach, quinoa is very high in protein and provides all n ...

cooked over salads. RICE (CHAWAL): Basmati, one of the most coveted varieties of rice in the world, means “fragrant” in Sanskri ...

on hand for an occasional treat. SEITAN: Chewy and dense, this meat- free ingredient mimics meat. It is made from wheat gluten ...

on page 61), Tamarind Brown Rice (see recipe on page 196), and Stovetop Sambhar-Inspired Curry (see recipe on page 144). The bes ...

a nutty flavor. I’ve seen tempeh sautéed, chopped, and seared. It’s delicious and worth trying. TOFU: Basic tofu is made from s ...

nonrefrigerated international aisle of a grocery store. When blended, this super- soft tofu can be mixed with almost any ingredi ...

many of my dishes I call for peeled tomatoes, which are easy to prepare. The traditional method is to cut an X into the nonstem ...

Sucanat (pure dried sugar cane juice). VEGAN MAYONNAISE: The two brands I use the most are Nayonaise and Vegenaise. Either will ...

including Whole Foods Market. It’s not exactly the same flavor, but it’s pretty darn good. I use Whole Soy & Co. The absolut ...

your Indian kitchen. Dum is the process of cooking food in its own steam. Traditionally, this was done in large pots that were s ...

spices needed for the dish. Once the cumin, mustard seeds, or other spices start to sizzle, brown, and change color, the oil is ...

root, garlic, and tomatoes to create a broth—essentially a curry sauce. This sauce is thinned out with water, boiled, and then a ...