Paperback: 256 pages
Publisher: Vegan Heritage Press, LLC (May 19, 2015)
Product Dimensions: 7.5 x 0.6 x 9 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (391 customer reviews)
Best Sellers Rank: #2,741 in Books (See Top 100 in Books) #1 in Books > Cookbooks, Food & Wine > Asian Cooking > Indian #14 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Vegan #45 in Books > Cookbooks, Food & Wine > Regional & International
I promised myself that I was NOT going to buy this book. I already own hundreds of vegetarian and vegan cookbooks and the last thing I needed was another cookbook. However, I really like the Vegan Richa blog and once I could virtually "look inside" the book, I realized that the majority of recipes appealed to me. I received the book a week ago. Here are the recipes I've tried so far: Spicy South Indian Tofu Scramble, Street Style Tempeh Wraps, Mint Cilantro Chile Chutney, Mashed Potato Fritters (baked), Dad's Favorite Cauliflower Potatoes, Tofu in Spinach Curry, and South Indian Chickpea Eggplant Stew. Every recipe was amazing and my husband and I were so impressed with how well the Mashed Potato Fritters turned out. The book is perfect in every way. The recipes are clear, concise, and well organized. The photographs are appetizing and inspiring. Richa gives preparation choices, always allowing you to make recipes low fat and healthy. The flavors are just fabulous. I've owned other vegetarian Indian cookbooks before, but have usually found that the recipes are excessively complicated or just too high fat. I did visit a local Indian grocery store and stock up on recommended spices and ingredients, a small investment that has already paid great dividends! These foods are even better than Indian restaurant foods because they are not heavy, loaded with greasy coconut milk, or fried.My only problem with this book is that I have to force myself to use my other cookbooks sometimes.Update: I have had this book for many months now and I've come to the conclusion that this book needs it's own category: cooking magic! The recipes are superb. I have not been disappointed in anything that I have made. An added bonus is that my house smells heavenly whenever I make any of these recipes. Recommended without hesitation.
Vegan Richa's Indian Kitchen fulfills every vegan foodie's fantasy for all the sensuously spicy sapidity great Indian food delivers. With a range of spices and seasonings as vast as the subcontinent itself, it's no easy task to combine them in the perfect balance needed to create the complex flavors and textures that are the hallmarks of Indian cuisine. An entire book filled with delectable vegan recipes that are not only exotically rich and flavorful, but also simple to prepare, is nothing less than a gastronomic achievement.Not only is Richa a culinary force to be reckoned with, she's become quite the talented food stylist and photographer, as well. If the gorgeous full-color photos in this book don't make you want to run to the kitchen and start cooking, I don't know what will. The biggest dilemma for me was that I wanted to make ALL the dishes immediately. I still can't look at any of the photos in this book without salivating.In addition to all the mouthwatering recipes for breakfast, small snacks, side dishes, dals, one-pot meals, mains dishes, desserts, and flatbreads, you'll find recipes for making your own chutneys and spice blends, as well as resources for buying ingredients online and in brick-and-mortar stores. There's also an exploration into the many cuisines of India, and as an added bonus, recipes are indexed by region. (Just in case you want to create an authentic Punjabi or Kashmiri meal.) If you love Indian food and have been yearning for scrumptious vegan versions of classical Indian dishes (all made without a hint of ghee, heavy cream, or paneer), you are going to love this book! And if you've been wondering whether or not you can recreate authentic vegan Indian dishes, you'll joyfully discover that with the no-fail recipes in Vegan Richa's Indian Kitchen, you'll soon be swooning over the dishes you make in your own vegan Indian kitchen.
This cookbook is amazing. The book itself is lovely. It's a nice size with lots of pictures, which is really important to me. I like to know what something is supposed to look like. Recipes are detailed and easy to follow, and amounts for vegetables are always given in number of vegetables and approximately how many cups that should be. There are very few specialty ingredients used, and the ones that are used are all pantry friendly so you can stock up. You won't need frequent trips to the Indian market or frequent online orders from specialty stores.The recipes always come out amazing, but I definitely have some favorites. The South Indian Tofu Scramble will make you fall in love with tofu scrambles. I generally don't like them and find most boring and under seasoned. This one is different, and flavorful, and I just want to eat it all the time. The kidney bean curry is delicious and easy. I love the entire one pot meal chapter, and love that the meals use a lot of vegetables, but my favorite from that chapter is yellow lentil rice and chard. It comes together fairly quickly and covers all of the flavors from spicy to sweet. It also makes great leftovers. Rainbow chard and peas in a creamy sauce just hits the comfort food craving for me. I love the puffy naan, but since unsweetened vegan yogurt can be hard to find sometimes, I really appreciate the avocado naan recipe. It doesn't taste of avocado, but is just a really great accompaniment to other dishes made with ingredients I can find anywhere.This book has all of my restaurant favorites, and a ton of dishes I had never heard of. My biggest piece of advice is to be adventurous and try all of the recipes because some of my favorites have been the ones that, rather than mimicking dishes I am familiar with, were flavors I never imagined.
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