Vegan Richa's Indian Kitchen
Traditional and Creative Recipes for the Home Cook
$47.87
- Paperback
256 pages
- Release Date
19 May 2015
Summary
The ultimate plant-based Indian cookbook by the creator of VeganRicha.com, featuring breakfasts, snacks, one-pot meals, mains, flatbreads, and desserts.​​
“One of the Best Vegan Cookbooks of 2015”—Vegetarian Times
“Whether you have a love affair with Indian food or are new to the flavors of one of the world’s greatest cuisines, you will be dazzled by Richa’s recipes and accessible style… . I can’t wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I’ve ever seen.”—Colleen Holland, co-founder of VegNews Magazine
From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.
Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish.
- Includes recipes to please all the senses, such as: Mango Curry Tofu, Whole Roasted Cauliflower in Makhani Gravy, Baked Lentil Kachori Pastries, Avocado Naan, and many more
- Recipes are designed to simplify complex vegan cooking procedures and incorporate modern appliances and techniques
- Replacements and variations for Indian spices are included to encourage readers to be playful and inventive with each dish
- A perfect guide to vegan Indian cuisine for beginners and experienced chefs alike
- Ideal for foodies, adventurous chefs, the vegan-curious, and those looking for new ways to spice up their meal times
Explore mouth-watering vegan recipes and discover new favorites to enrich your cooking repertoire.
Book Details
| ISBN-13: | 9781941252093 |
|---|---|
| ISBN-10: | 1941252095 |
| Author: | Richa Hingle |
| Publisher: | Vegan Heritage Press |
| Imprint: | Vegan Heritage Press |
| Format: | Paperback |
| Number of Pages: | 256 |
| Release Date: | 19 May 2015 |
| Weight: | 674g |
| Dimensions: | 18mm x 188mm x 229mm |
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Critics Review
“Richa Hingle’s first cookbook is nothing short of phenomenal. …I can’t wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I’ve ever seen.” (Colleen Holland, Co-Founder of VegNews Magazine)
“Richa’s recipes for the vegan dietary lifestyle are rich and comforting. Love the refreshing take on some of the classics that often rely heavily on dairy. I can’t wait to sample them!” (Raghavan Iyer, author of 660 Curries)
“In this extraordinary cookbook, Richa Hingle masterfully combines the traditional flavors and techniques of Indian cuisine with streamlined cooking methods and healthier ingredients, resulting in the best collection of vegan Indian recipes anywhere.” (Robin Robertson, author of Vegan Without Borders, Vegan Planet, and others)
“With superbly spiced recipes, eye-catching photographs amd mouthwatering descriptions, this book will find a permanent place in your kitchen. Richa’s recipe for Quinoa Cauliflower biryani alone is worth the price of the book.”
(Monica Bhide, author of Modern Spice, and A Life of Spice)
Richa Hingle
Richa Hingle grew up in India, where everyday food was vegetarian, with a focus on legumes, grains, nuts, and vegetables. Eating fresh, local, wholesome foods was a way of life. Today, she is the prolific and award-winning recipe developer, blogger, and photographer behind the very popular VeganRicha.com. She has a large community of followers who love making her recipes and sharing them with friends. Richa’s instructions are easy to follow and her step-by-step photographs encourage anyone to learn how to make great Indian food. Her eBook Indian Vegan Diwali Sweets was wildly successful because of her ability to create vegan versions of Indian deserts that were previously deemed too difficult. Richa lives, writes, and cooks in Seattle, Washington.
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