on page 61), Tamarind Brown Rice (see
recipe on page 196), and Stovetop
Sambhar-Inspired Curry (see recipe on
page 144). The best way to use this
ingredient is to make the juice yourself
by soaking the pulp in hot water and then
straining it. Tamarind paste is also
available in Indian grocery stores, but it
tends to be a lot stronger and sharper, so
you should add it to your dishes in small
amounts until you get the balance just
right.
- TEMPEH: This ingredient is actually
fermented soybean cake. It can be used
in place of tofu and seitan in recipes,
including in my Tofu Curry (see recipe
on page 210). It is dense and thick, with
