Silk Road Vegetarian [electronic resource] : Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook

ISBN:

9781462914166

Title:

Author:

Abraham-Klein, Dahlia.

Personal Author:

Abraham-Klein, Dahlia.

Publication Information:

New York : Tuttle Publishing, 2014.

Physical Description:

1 online resource (426 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Contents; Copyright; Foreword; Introduction; The Spice Pantry; Basic Preparation; Bases, Condiments & Other Useful Recipes; Hummus Dip; Sesame Seed Paste; Tomato Paste; North African Chili Paste; Raita; Oven Roasted Nuts; Toasted Seeds and Spices; Za'atar Spice Mix; Vegetable Broth; Shawarma Spice Mix; Applesauce; Tahini Sauce; Duck Sauce; Mango Chutney; Tofu Mayonnaise; Coconut Milk; Appetizers; Bukharian Vegan Chopped Liver; Chickpea Falafel; Mediterranean Chickpea Salad; Stuffed Grape Leaves; Persian Green Frittata; Turkish Leek Patties; Persian Cucumber Yogurt Dip

Persian Spinach & Yogurt DipItalian Zucchini Fritters; Indian Red Lentil Falafel; Roasted Eggplant Paté; Soups; Lentil Tomato Soup; Persian Bean & Noodle Soup; Pumpkin Soup; Lentil & Carrot Soup; Split Pea Soup; Gingered Sweet Potato Soup; Sweet Potato & Lentil Soup; Spiced Red Lentil Soup; Yellow Split Pea Soup; Butternut Squash Soup; Curried Parsnip Soup; Salads; Sesame Kale Salad; Asian Coleslaw; Orange & Fennel Salad; Minted Beet Salad; Crunchy Broccoli Salad; Mushrooms with Cumin; Curried Spinach Salad with Apples & Grapes; Roasted Cauliflower Salad; Middle Eastern Lemon Potato Salad

Raw Beet Salad in Lime VinaigretteCarrot Salad with Garlic & Lemon; Red Cabbage Slaw with Tahini Dressing; Bukharian Tomato Salad; Quinoa Salad with Parsley & Tomatoes; Roasted Carrots with Feta & Parsley; Israeli Chopped Salad; Roasted Beet & Nectarine Salad; Main Dishes; Persian Eggplant Stew; Sweet-Savory Chickpea Curry; Afghan Squash Goulash; Simmered Red Lentils with Vegetables; Red Lentil Curry; Indian Spinach Curry; Mushroom Curry; Curried Lentil Burgers; Chickpea Dal in Coconut Broth; Persian Yellow Split Pea Stew; Stuffed Acorn Squash with Cinnamon- Spiced Apples & Raisins

Bengali Potato & Zucchini CurryAfghan Eggplant Moussaka with Garlic Yogurt Sauce; Afghan Cauliflower Curry; Stuffed Peppers; Turkish Baked Eggplant with Mint; Bukharian Stuffed Cabbage; Bukharian Stuffed Onions; Persian Green-Herbed Stew; Rice Dishes; Bukharian Mung Bean Rice with Garlic Oil; Swiss Chard Pilaf; Simple Steamed Brown Rice; Boiled Rice; Bukharian Green-Herbed Rice; Syrian Lentils & Rice; Steamed Rice with Egg & Saffron Crust; Fragrant Indian Pilaf; Spanakorizo; Afghan Risotto; Bukharian Pilaf with Kidney Beans & Carrots; Bukharian Slow-Cooked Rice with Dried Fruit

Mushroom Wild RicePersian Lentil Rice; Bukharian Garlic & Chickpea Rice; Persian Dill Rice; Persian Orange Peel Rice; Side Dishes; Zucchini with Basil Vinaigrette; Sesame Noodles; Casablanca Quinoa; Spinach Stuffed Portobello Mushrooms; Cinnamon-Spiced Butternut Rings; Maple-Mustard Roasted Parsnips; Roasted Sweet Potatoes with Coriander Chutney; Lemony Roasted Vegetables; Okra Curry; Rutabaga Oven Fries; Shawarma-Spiced Potato Wedges; Curried Green Beans; Desserts; Hamentashen Cookies; Baked Lemon Rice Pudding; Peach Cobbler; Halvah Parfait; Persian Rice Cookies; Rhubarb Crisp; Zucchini Loaf

Spiced Clove Plum Cake

Subject Term:

Silk Road.

Vegetarian cooking -- Asia.

Vegetarian cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

New York : Tuttle Publishing, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636095	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

"Her first cookbook, Silk Road Vegetarian , ...is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" -- The Food Network

Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries.

This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients from your local Farmer's market or CSA share!

Delicious vegetarian and vegan recipes include: Bengali Potato & Zucchini Curry Afghan Risotto Zucchini with Basil Vinaigrette Turkish Baked Eggplant with Mint Curried Lentil Burgers Israeli Chopped Salad Sesame Kale Salad And dozens more... Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable.

Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her own family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world--a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity--discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet totally exciting and different.

Silk Road Vegetarian delves into the cultural and spiritual traditions of the Silk Road to show how cultural traditions have influenced the cuisine. Each dish has a rich history--linking past to present in a particular place. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet interesting diet with locally-sourced, earth-friendly ingredients.

The astonishing array of recipes in this book will inspire every home cook. All dishes are easy and simple to prepare, and codes are applied to identify which ones are: Vegetarian Vegan Gluten-free Try one of these recipes, and you'll agree that peoples living along the Silk Road created a unique culinary tradition that we have much to learn from today.

Author Notes

Dahlia Abraham-Klein holds a Masters in Education and a degree in naturopathy. She has practiced in New York City for many years, treating patients with food intolerances and sensitivities. She writes for JCarrot on food justice and ethical eating, including a "Green Tips" column on developing a healthier, more sustainable lifestyle.