Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favorite Indian foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favorite Indian foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
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.
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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
