The Indian Vegan Kitchen 2022
Madhu Gadia, Registered Dietitian, author, video cooking instructor, and clinician offers wonderful, healthy Indian recipes with cultural context, nutritional analysis, history, and serving suggestions. Perfect for people looking for fresh ideas in Indian cooking. She identifies gluten-free options, and in some recipes, alternatives to use instead of gluten products.
Quotes:
I am a cookbook junky. I have never used a cookbook more than this one. Since becoming a vegetarian/vegan, I have been floundering around trying to figure out what to cook that is healthy and easy. While before, vegetarian food seemed bland, now I know that vegetarian can be gourmet and tastes better than anything I made when I was eating meat. Tally, Amazon.com
Indian cooking seemed intimidating until I purchased this book. Sidney, Amazon
The recipes are very healthy and some of the best I have ever used. I appreciate all the breakdown and explanations of diet and ingredients. M. Wilson, Amazon
Book Details
Course Objectives
Level 1 & 2 CPE
Suggested Performance indicators: 1.1.3, 1.7.5, 1.7.6, 1.8.5, 8.5.2, 8.5.3, 8.5.4, 9.4.2, 13.2.2, 13.2.6
CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests
Upon successful completion, the users will be able to:
1. Describe an Indian vegan diet and what a balanced typical meal looks like.
2. Explain at least 5 Indian cultural traditions as they relate to food or meals.
3. List 3 different pieces of cooking equipment used in Indian vegan cooking.
4. Identify 5 spices used frequently in Indian vegan cooking.
5. Explain the basic tastes or ingredients of these cultural recipes: garam masala, jaggery, chaat, puri, dal, samosas, and sabat mung.
6. List at least 4 nutrients that are of concern in a vegan diet.
7. Identify the most common/preferred nut, fruit, grain, dal and flour for breads used in Indian vegan cooking.
Recommended For...
Why we chose this book
We wanted a book with top credentials in history, cultural, and culinary topics that emphasized food created and enjoyed by a large group of Americans. Our desire was for dietetics practitioners to become more competent in counseling, writing menus, and adapting nutrition guidelines for these clients.
About the author
Madhu Gadia, MS, RDN, CDCES was born in India. She works as a clinical dietitian in an outpatient clinic in Ames, Iowa. She also teaches the art of Indian cooking and has appeared on local television and national radio.