Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouth-watering dishes include one-pot meals—such as South-Indian Uppama and Chipotle Garlic Risotto—along with Pakoras, Flautas, Bajji, and Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.
From a young age, I've been around lots of people, with my mother and father at the helm, keeping things that way! My father is a priest (among other things), and my mother is the matriarch of my family. Under her creative hand, I learned how to combine food together in interesting and simple ways that keep people coming back for more. When she was younger, she would go all out and make elaborate dishes, involving long ingredients lists, and complex preparations. As she gets older, however, she uses the wisdom of her years to simplify her cooking, and make it just as delicious.
Suffice it to say that I learned from her well. You can usually find me talking with or to someone, somewhere. If it isn't my coworkers, it'll be my friends or family. Sometimes, it's that random stranger who's stuck in the same situation (such as waiting in a queue for something, or stuck at a very hot bus stop), who can commiserate with me. When I'm not talking with someone, I'm doing that good old fashioned introspection thing. Both are fine by me, and I enjoy both at different times.
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