The Indian Vegan Kitchen
I read Tweety's Indian vegan cookbook thread earlier and saw this cookbook, The Indian Vegan Kitchen by Madhu Gadia, was mentioned. So I bought it tonight because I love Indian food so much, especially chick pea dishes. As the cover notes, this book includes "More than 150 quick and healthy homestyle recipes." I flipped through it and the recipes don't look too hard.
The author is a nutritionist who includes nutritional information on all recipes, as well as GF and LF labels on gluten-free and lowfat dishes. In addition to the chick pea curries, the flaxseed flatbread, lemon rice noodles, black bean pilaf, seasoned zucchini and bean-vegetable porridge look particularly good. I can't wait to try these out.
I have made six or seven recipes from this book, but these are the only two I can remember right now.
Pretty good. I served it with bhindi masala from another book; it made a nice side. Something about the texture makes me gag a little bit though.
Creamy Mushroom Curry
We love this! It's mild enough for me to enjoy even with my sensitive pregnancy stomach, but still packs a lot of flavor. Try doubling the sauce (cut down on the water a bit!), adding some home-cooked chickpeas and a few handfuls of swiss chard for a more balanced meal.
Dal-Vegetable Stew - Fantastic! This called for pink lentils, mung dal, and toor dal and lots of herbs and spices, to include cilantro and mint. For veggies I used what she recommended in the recipe, butternut squash and eggplant. I served it alongside some Indian roti and chutneys. A nice light meal.
That looks so good. You are an amazing cook, Tweety!
Naw....there just are a lot of amazing vegan cookbooks out there. Vegan food rocks!
Stuffed baby eggplants - I have picked up some baby eggplants at the Indian store the other day and only had two left, so I decided to stuff a bitter melon that I needed to eat and I used her technique as described in the "stuffed bitter melon" recipe, but stuffed it with the eggplant stuffing.
One of the eggplant halves puffed up with air during the cooking and spilled it's contents, but I was able to salvage it.
This was amazingly good. I wasn't expecting much, because I'm not a fan of eggplant, but loved this. I sustituted chickpeas for green peas since I hate those and otherwise followed the recipe. The picture is half of what I cooked and I wound up eating the other half because it was so good and I didn't eat much that day and was hungry.
Mashed eggplant - already reviewed by me above, still good.
Potato stew - Very good. I love tomato and potato together. I used slice jalapeno instead of chili which I can't find outside of an Indian/Asian market in this town.
Ginger spinach pink lentils - Another good dal from this cookbook. I used frozen spinach. Yummy!
This was very good and very simple. Oil, vinegar and cumin is the dressing. The kohlrabi is from the CSA and fresh and crunchy. I did not cook the beets and they are curnch are raw as well. It called for a cucumber which I forgot to buy, so I chopped a tomato instead.
The Black-Eyed Pea Dip with homemade pita chips has become one of our very favorite recipes! So delicious, and so easy to make! I also enjoyed the Curried Potatoes and the Chickpeas and Rice Noodles. Both were very flavorful and easy to make. I added a tablespoon of curry powder to the Chickpeas and Noodles, because I like it spicy!