Classic Indian Vegetarian and Grain Cooking

Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking. The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself. In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments. Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer). Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.

Becoming Vegan

Two of North America’s foremost vegetarian dietitians present up-to-date findings on the benefits of a vegan diet--eating without meat, eggs, or dairy products. Includes information on how a vegan lifestyle protects against chronic disease; what the best sources for protein and calcium really are; why good fats are vital to your health; balanced diets for infants, children and seniors; pregnancy and breast-feeding tips for moms; tips for teens turning vegan; considerations for maintaining and reaching a healthy weight; and achieving peak performance as a vegan athlete. A vegan food guide outlines a daily plan for healthy eating. Sample menus help remove all the guess work. Also included are the benefits a plant-based diet has on the environment and human hunger. This is one of the most comprehensive books on vegan nutrition on the market.

The Vegan Epicure

Finally, a vegan cookbook with recipes that are a dream to prepare and a joy to the senses, with scrumptious dishes filled with vegetables, fruits, grains, legumes, nuts, and seeds. Inspired by cultures from Mexican to Vietnamese, these foods contain fresh herbs and spices to enhance the taste, and a little or no fat. Now that so many of us opt for vegetarian dishes, this cookbook provides a year-round smorgasbord of choices.

The Accidental Vegan

Vegetarian and ethnic dishes have made their way into mainstream American kitchens. From Thai noodles to Greek tahini sauce, these recipes are easy to create and require little prep time. The author offers ideas about low-fat cooking, how to shop for exotic ingredients, the importance of buying food as close to its point of production as possible, how to cook well with a minimum of time and the all-important substitutions.

This Can't Be Tofu!

Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. Award-winning author Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautes, and other dishes. Pan-Seared Tofu with Garlic, Ginger and Chives; Vietnamese Spring Rolls; Curried Tofu Triangles with Peas; and Pineapple and Tofu Fried Rice are just some of the fantastic recipes available in this collection.

RAW: The UNcook Book

The first major guide to preparing raw cuisine, fusing ancient culinary techniques with a modern and practical lifestyle.

The Vegan Sourcebook

Increasing numbers of people—including actress Drew Barrymore, pop star Moby, and actor Alec Baldwin—are embracing veganism, a lifestyle that entails avoiding all animal-based products and behaving ethically and conscientiously within our surroundings. In this new edition of her breakthrough bestseller, long-time activist Joanne Stepaniak further explores and illuminates the principles and practical aspects of compassionate living. Not a cookbook.

Low Fat Indian Vegetarian Cookbook

Most Indian cookbooks offer delicious, but calorie-rich recipes. Here are delicious recipes that are low in saturated fats and cholesterol, allowing you to indulge your appetite, spice up dinner time and treat your taste buds to an exciting range of flavors. With 200 recipes to suit every occasion there's something for everyone including: light snacks; side dishes; sauces and dips; easy family meals; dishes and menus for entertaining; rice dishes and breads; and traditional Indian desserts.

Living in the Raw

Living foods are known to renew and rejuvenate. Over 300 recipes are given for everything from breads, crackers, cakes, and ice cream to appetizers, hearty main dishes, and soups. Follow easy suggestions for how to sprout and dehydrate a host of beans, grains, and seeds and use them in conjunction with fruits, vegetables, herbs, and spices to create nutritious, healing foods. Includes sections on setting up a living foods kitchen and information on how a raw foods diet will help anyone feel and look great.

1,001 Low-Fat Vegetarian Recipes, Revised Edition

This revised edition of tasty, healthy recipes accommodates vegetarians of all persuasions. A new chapter Veg Express, features dishes that can be prepared and cooked in less than 20 minutes.

Best Vegetarian Recipes

For the committed or occasional vegetarian, the novice or experienced cook, The Best Vegetarian Recipes offers the best in vegetarian eating from new classics as well as updated favorites. Here are 200 uncomplicated and healthy recipes for everything from soups, quiches, and grains to main-course salads, stir-fries, side dishes, and desserts.

Being Vegan

The author presents the definitive Q & A primer on an often misunderstood lifestyle choice. Fielding questions from friends and foes, she describes how compassion, kindness and mercy to animals can be integrated into everyday life. It covers living the vegan philosophy and ethic, discovering hidden animal products and ingredients and more. Not a cookbook.

All About Vegetarian Cooking

Organized by ingredient, featuring everything from asparagus, green beans and beets, to bok choy, fennel, and leeks. More than 80 of Joy's famous vegetarian recipes, including Tuscan-style Stuffed Artichokes, Stir-Fry Napa Cabbage and Carrots, and Mushroom Ragout. Invaluable techniques for preparing, buying, and storing fresh, canned and frozen vegetables.

Complete Vegetarian Handbook

Here is one-stop shopping for the ever-increasing number of vegetarians--an all-inclusive guide to cooking and eating well. Kathy Farrell-Kingsley has filled her book with essential techniques and easy-to-follow instructions. She covers what staples to stock and how to store them and the best healthy cooking methods like stir-frying and steaming. Plus there are 75 tempting recipes from soups to desserts even novice cooks can prepare with ease. Whether part-time herbivore or full-time devotee, anyone interested in a vegetarian diet will want to sink their teeth into these pages.

Modern Vegetarian Kitchen

New in paperback! James Beard Cookbook Award IACP Cookbooks Award The former chef of Angelica Kitchen demonstrates everything you need to know to create delicious and healthy vegetarian meals. While many cookbooks emphasize the end product—the fancy dish—or analyze the nutritional value of food as fuel, this book focuses on how the simple act of cooking can nourish one's life. It journey's through the seasons with 225 recipes that feature each ingredient at its peak, including Summer Corn and Vegetable Chowder, Hearts of Romaine with Creamy Miso Dressing, Fresh Asian-Style Whole-Wheat Noodles in Dashi, Baby Artichokes in White Wine, Lemon, and Herbs, Pear-Cranberry Crisp, and Rustic Country Breads.