Mango & Mint [electronic resource] : Arabian, Indian, and North African Inspired Vegan Cuisine

ISBN:

9781604869293

Title:

Author:

Garratt, Nicky.

Personal Author:

Garratt, Nicky.

Publication Information:

Chicago : PM Press, 2013.

Physical Description:

1 online resource (256 p.)

Series:

Tofu Hound Press

General Note:

Description based upon print version of record.

Contents:

Cover; Titlepage; Copyright; Contents; Ganging up; Almond Syrup; Masalas; Sambar Powder; Moong Dal Base; North Indian Base Sauce; Orange Flower Syrup; Rutabaga Base Sauce; White Nut Sauce; Breads &Pies; Bread Topped with Za'atar; Chapati; Flax Roti; Moroccan Bread; Pita Bread; Poori; Spinach Pies; Stuffed Paratha; Vegetable Samosas; Soups; Apple Soup; Butternut Squash Soup; Cashew Soup; Jerusalem Artichoke Soup; Lentil Soup; Onion Rasam; Tomato Rasam; Starters & Side Dishes; Apple Curry; Baba Ghanoush; Besan Pancakes; Bitter Melons with Onion; Breakfast Raita

Brussels Sprouts in Rutabaga SauceCabbage Curry; Cabbage Tagine; Curried Watermelon; Fenugreek PuréE; Flavored Moong Dals; Green Beans in Tomato Sauce; Hummus; Mango and Pineapple Curry; Muhammara; Peanut Vada; Pine Nut PâTé; Potatoes and Fenugreek; Red Radishes in Rutabaga Sauce; Sambar; Savory Brussels Sprouts; Savory Indian Snack; Savory Potato Cakes; Spaghetti Squash with Peanuts; Spicy Long Beans; Split Pea Koftas; Stir-Fried Peppers and Mushrooms; Stuffed Peppers; Sweet Potatoes with Scallions; Main Courses; Bananas in Nut Sauce; Baingan Bharta; Bitter Melons with Coconut

Cabbage and Peas with GingerCauliflower, Potato, and Methi Curry; Chana Masala with Chiles; Crookneck Squash with Yellow Split Peas; Eggplant and Chickpeas; Falafel; Fennel in Nut Sauce; Fried Dal; Ful Mudammas; Instant Celery Root Sambar; Jackfruit in Coconut-Cashew Sauce; Kale and Moong Bean Stew; Kofta Sauce; Lima Bean Patties; Lotus Root Koftas; Mushrooms in Nut Sauce; Masala Dosa; North African Flavored Pasta; Okra North Indian Style; Peas and Mushrooms in Gravy; Persimmons and Chickpeas with Anise; Potatoes and Cauliflower in Gravy; Red Cabbage Koftas; Tomato-Stuffed Eggplants; Grains

Apple Mustard RiceBasmati Northern Style; Couscous; Lime Rice Pilaf; Mango Rice; Red Pepper and Tomato Pilaf; Rice Pilaf; Toasted Coconut Rice; Salads & Dressings; Ajvar; Barbecue Sauce; Black Olive Sauce; Cucumber Salad; Lebanese Salad; Moroccan Green Pepper Salad; Moroccan Orange and Black Olive Salad; North African Flavored Pasta Salad; Pepper Sauce; Roasted Red Pepper Bulgur Salad; Spicy Fava Bean Salad; Taratoor (Sesame Sauce); Za'atar Dip; Pickles & Chutney; Chile Citrus Pickle; Coconut Chutney #1; Coconut Chutney #2; Fried Onion Garnish; Fruit and Nut Chutney; Harissa

Indian Vegetable PickleKiwi Chutney; Lime Pickle; Longan and Onion Chutney; Lotus Root and Date Chutney; Mint Chutney; Orange and Almond Anglo-Indian Marmalade; Pickled Vegetables; Pineapple and Date Chutney; Preserved Lemons; Sweet Garlic and Chile Pickle; Sweet Mango Chutney; Tamarind Dipping Sauce; Tomato Chutney; Desserts; Carrot Dessert; Coconut Berry Surprise; Coconut Halva; Date Royal; Deep-Fried Batter (Jalebi) in Kewra Syrup; Donuts in Syrup; Durian Dessert; Halva; Kumquat Coffee Dessert; Lime-Mint-Guava Dessert; Nut Brittle; Orange Sesame Candy; Orange Slices in Syrup

White Mulberry Dessert

Subject Term:

Cooking, American -- Southern style.

Guten-free diet -- Recipes.

Vegan cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Chicago : PM Press, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
TX837	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Mango & Mint follows the philosophy of delicious vegan cuisine. Nicky Garratt - UK Subs guitarist and vegetarian cook - has included recipes ideal for family dining and entertaining. Recipes for familiar classics are enriched with new tips and presentation ideas, while steadfast techniques provide inspiration for new combinations. Features a section about using 'recycled' foods such as watermelon rinds. An index of fresh ingredients helps quickly find a recipe using what's already in the fridge, while a sample menu section with photos offers plenty of inspiration.

Reviews (1)

Library Journal Review

Touring on the road as a punk rock musician, Garratt found that tasty vegetarian meals were in short supply-an experience that inspired him to pen his debut cookbook. The work includes standard sections on breads, main dishes, salads, desserts, and more but also features two bonus chapters. "Ganging Up" instructs readers on how to bulk up on staples such as precooked legumes, spice blends, and sauces to make cooking easier and more efficient, while "Recycled" contains tips on using leftovers, foraged items, and homegrown herbs and will appeal to frugal cooks. Garratt does readers a service by highlighting cuisines from regions that offer so much by way of vegan fare that they won't miss the lack of meat. A comparable read is Sally Butcher's The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan; her book spotlights vegetarian food from the region, albeit with dairy and eggs. VERDICT An entry-level and nontraditional approach to Indian, North African, and Middle Eastern vegan fare. Connoisseurs of these cuisines will need to look elsewhere for more depth, but this title will appeal to vegetarians and vegans seeking global inspiration to make everyday meals more flavorful using fresh, unprocessed ingredients and simple cooking methods.-Rukshana Singh, San Mateo P.L., CA (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.