September 2009 eRecipes

Blog: Cooking with Madhu

September 2009 eRecipes

 

September 2009

 

Time Flies
 

 

I’m giddy with anticipation of my new book, The Indian Vegan Kitchen: More than 150 Quick and Healthy Homestyle Recipes. It will be released on October 6, 2009. On www.amazon.com and www.bn.com, you can pre-order now and get a discount of up to 32% off the $18.95 list price (that’s just $12.89!). I finished writing this book last December. And when my editor told me that the book will be out in October, it seemed ridiculously far, but time flew and it will soon be in my hands and hopefully yours too!

This Book is for Everyone! Wait, before you say, I’m not vegan and pass on this book, I want to assure you that this book is for anyone, vegan or not, looking for great tasting, authentic, and easy-to-follow Indian recipes. As with my previous book New Indian Home Cooking, the book will provide quick and healthy recipes that anyone, from novice to seasoned cooks, can prepare effortlessly.

The Indian vegetarian diet is clearly defined as a plant-based diet that includes milk and milk products—thus, a lacto-vegetarian way of eating. The only difference between a vegan and Indian vegetarian diet is the exclusion of dairy products. Legumes (dal) and whole grains (roti), and vegetables take center stage in Indian vegetarian meals, making them naturally vegan.

Nevertheless, while developing recipes for this book, I gained a whole new appreciation for non-vegetarians who choose to become vegetarians or vegans. I soon realized how difficult it is to think—and cook—outside the box. Initially, when I started writing this cookbook I thought it would be a breeze, expecting that I would only have to eliminate milk. I did not realize how extensively and automatically I add milk products in dishes. Once I got over that hurdle, it was a rich experience with amazing results. All of the recipes in this book are gloriously, triumphantly vegan. Enjoy the sample recipes below and decide for yourself.

Healthy Bytes: Several health organizations, such as the American Heart Association and American Institute of Cancer Research have focused on encouraging people to eat more vegetables, fruits, whole grains, and beans.

 

To help Americans reduce consumption of saturated fat and to help prevent heart disease, stroke, diabetes, and cancer, many health professionals are recommending people eat vegetarian meals at least once a week. To learn more about the program Meatless Mondays, go to www.meatlessmonday.com

 

You don’t need to be a vegetarian to eat healthy! Just make sure you eat 5 to 9 serving of vegetables and fruits per day—recommended by USDA Food Guide Pyramid.

 

September Recipes: This month I’m sharing recipes from The Indian Vegan Kitchen. Share a bowl of Black Eyed Peas Dip with pita or corn chips with your friends and enjoy an amazingly simple and delicious meal of Tomato Rice made with cherry tomatoes and Creamy Mushroom Curry (made without cream). My daughter told me that the Black Eyed Peas Dip is one of her favorite cocktail party go-to items – her carnivorous friends who can never imagine eliminating meat from their diet love it, and her vegetarian and vegan friends always ask if they can take home the leftovers, if there are any!

Black Eyed Peas Dip (Sukha Lobhia)

Creamy Mushroom Curry (Khumb Ki Subji)

Tomato Rice (Tamatari Chawal)


I look forward to your comments about these or other recipes. With your permission, I would love to publish your comments on my website.


Happy and Healthy Cooking!

Sincerely,
Madhu Gadia

 

 

Copyright © 2009 Madhu Gadia. All Rights Reserved

 

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