Vegetarian Journal includes reviews of books we think readers will especially enjoy. Recently we reviewed Vegan Richa’s Indian Kitchen. In our write-up we state:
“Richa Hingle is a food blogger. She both wrote this cookbook and took all the photographs. In the introduction she teaches readers about Indian spices and the best ways to use them. She also explains the best way to serve Indian cuisine.
Enjoy breakfast items like Spicy South Indian Tofu Scramble, Mom’s Chickpea Flour Pancakes, Indian Spiced Milk Tea, and Savory Pan-Fried French Toast. Small plate and snack choices include Baked Potato Samosas, Potato Quinoa Patties, Sweet and Spicy Baked Cauliflower, Onion Chile Fritters, and Biscuits.
The next chapter introduces readers to sides and dry vegetable curries such as Potatoes and Greens Stir-Fry, Sweet and Sour Pumpkin, Okra in Sesame Coconut Sauce, and Mashed Spiced Eggplant and Mild Peppers in Peanut Coconut Sauce. There’s a section devoted to dals made with lentils and beans, including Yellow Lentils with Spinach, Brown Chickpea Curry, Butternut Coconut Red Lentil Curry, and Kidney Bean Curry.
One-Pot Meals and Casseroles options are Red Lentil Tomato Pulao, Quinoa Cauliflower Biryani, and Yellow Lentil Rice and Chard. The Main Dishes chapter features Royal Tofu and Cashews, Mango Curry Tofu, Vegetables in Smoky Tomato Sauce, and Kofta Balls in Nut-Free Cream Sauce.
Indian meals are usually served with flatbreads including Avocado Naan, Vegetable-Stuffed Parathas, Rice Dosas, and more. For dessert, try Cashew Fudge, Pistachio Cardamom Cookies, and Carrot Halwa. The last chapter features chutneys, spice blends, and the basics such as Chile Garlic Coconut Chutney, Garam Masala, Indian Chai Spice, and Vegan Paneer.
Vegan Richa’s Indian Kitchen (ISBN: 978-1-941252-09-3) is a 274-page book. It is published by Vegan Heritage Press and retails for $22.95.”
We also reviewed The Ultimate Vegan Breakfast cookbook:
“I love breakfast dishes and was excited to find this cookbook! Start off with a refreshing beverage such as a Pomegranate Smoothie or Strawberry Chia Smoothie. The Breakfast to Go chapter offers recipes for Hearty Lentil Muffins, Overnight Buckwheat Porridge, and Breakfast Burrito. Next, dive into One-Bowl Wonders such as Amaranth Porridge, Banana Pudding, and Black Chai Rice.
Hot Off the Stove highlights dishes including Poppy Seed Pancakes, Tofu Omelet, and Power Waffles. The Sweeter Side of Mornings section serves up Carrot Cupcakes, Lemon Muffins, and Glazed Baked Donuts.
Who doesn’t enjoy weekend brunch? Try the recipes for Onion Tart, Breakfast Frittata, Hash Brown BLTs, and Mini Breakfast Quiches. Next, add options from the Coffee, Tea & Co. chapter, such as Ginger Tea, Cardamom Latte, and Maya Cocoa.
Finally, the Pantry section provides recipes for Rye Sourdough Bread, Whole Grain Rolls, Sweet and Savory Spreads, Granola, and more.
The Ultimate Vegan Breakfast (ISBN: 978-1-61519-488-9) is a 192-page book full of photos. It is published by The Experiment and retails for $19.95.”
You can read the entire column here: https://www.vrg.org/journal/vj2019issue2/2019_issue2_book_reviews.php
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