Make It Plant-Based! Indian

Auteur

Srishti Jain is a Californian-Indian food writer, recipe-developer, and vegetarian chef. Growing up in the Bay Area, she began fusing western produce and eastern cuisine from a young age. Throughout her career, her focus has been on expanding her creativity with vegetables and pastry skills. She is known for her supper clubs and pop-ups in San Francisco, New York, London, and beyond as well as her work as a chef at various Brooklyn restaurants. She also writes a newsletter inspiring home chefs to build their own menus and host more dinner parties. She currently resides in Brooklyn with her cat, Clam. Find her @srishti.jpg.

Texte du rabat

Discover the pleasure and deliciousness of vegan versions of favorite Indian foods—part of Workman’s new series of passionate plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes like Chile “Cheese” Lentil Pancakes or Tofu Tikka, fluffy Onion-Stuffed Flatbread, and hot, comforting Oat Milk Chai. The book includes breakfast, chai, snacks, mains, curries, breads, and desserts to suit every taste and occasion from Rasam Cabbage Rolls to Roasted Strawberry-Almond Milk Rice Pudding.
 
Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!

Contenu
Preface
Introduction
Keep Your Kitchen Stocked

Breakfast
Tofu Scramble (Bhurji)
Rose Water French Toast (Shahi Tukda)
Chile “Cheese” Lentil Pancakes (Cheelas)
Crispy Potato Rice Flakes (Poha)
Flaky Butternut Squash Flatbread (Paratha)
Spiced Potato Sandwiches with Jalapeño Chutney
Cracked Wheat with Poached Rhubarb (Dalia)
Braised Spring Pea–Semolina Porridge (Upma)

Chai & Chaat
Oat Milk Chai
Garlic and Leek Lentil Fritters (Piyajus)
Beet, Onion, and Shishito Fritters (Pakoras)
Tofu Tikki Burgers
Caramelized Onion and Potato Patties
Corn with Puffed Rice (Bhel)
Heirloom Tomato and Fruit Chaat
Masala Yams with Ramp Chimichurri
Potato Patties with Pomegranate-Radish Salad (Aloo Tikki)

Mains & Curries
Stuffed Okra and Eggplant
Rasam Cabbage Rolls
Tofu Tikka
Massaman Lentil Curry (Massaman Daal)
All-Day Chickpea Curry (Chole)
Spinach with Whole Roasted Cauliflower (Palak Gobi)
Go-To Lentil Curry (Daal)
Brussels Sprouts Manchurian
Mushroom Dry Curry (Mushroom Sabzi)
Jalapeño Butter Tofu

Grains & Breads
Rice Pilaf (Pulao)
Wild Mushroom Fried Rice (Biryani)
Lemon Rice
Whole Wheat Flatbread (Roti)
Garlic Confit Naan
Green Onion (Scallion) Pancake (Pyaaj Paratha)
Onion-Stuffed Flatbread (Kulcha)

Sauces & Sides
Pomegranate-Radish Salad (Mooli ka Lachha)
Pickled Onions
Pickled Ginger and Chiles
Green Chutney
Red Chutney
Tomato Chutney
Spicy Ketchup
Masala Cashew Cream
Chili Oil (Chhonk)
Tomato and Cucumber Salad
Garam Masala

Sweets & Treats
Strained Yogurt with Apricot-Cardamom Compote (Shrikhand)
Roasted Strawberry–Almond Milk Rice Pudding (Kheer)
Black Forest Cake
Jaggery Semolina Pudding (Sooji Halwa)
Rose-Pistachio Rice Noodles (Falooda)
Tamarind Snow Cone (Ice Gola)
Fruit Cream
Mixed Nuts and Dates Roll (Burfi)

Resources
Acknowledgments
Index
About the Author