Mango & Mint

Nicky Garratt

Description

Mango & Mint is a collection of favorite vegan dishes inspired by the foods of the Arab world, India, and North Africa. It follows the philosophy of a cuisine free of meat rather than one that emulates it. One common thread in these cuisines is that they can be prepared in a buffet style without a centerpiece (historically the kill from the hunt or domesticated herd).

Care has been taken to include sufficient recipes to build a complete buffet or a formal sit-down meal. Traditional recipes for familiar classics such as hummus or chana masala are enriched with tips and presentation ideas while established flavors and techniques are brought to bear on new combinations. This collection of recipes leans toward the flavorful with Arabic and North African creations such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice.

The recipes range from quick and easily created to relatively complex but requiring only basic equipment and rudimentary skill.

A section called “Ganging Up” has ideas and procedures for planning ahead and saving money by maximizing resources. This includes buying in season, getting the most out of a barbeque, freezing, cooking in batches, and creating vegetable stocks and base sauces.

The final section, “Recycled,” has recipes for normally discarded matter like watermelon rinds, leftovers, and wild plants.

An index for fresh ingredients enables one to quickly locate a recipe by provisions already in your refrigerator while a sample menu section with full-color photographs offer presentation ideas.

Sujets

• Food waste
• Leftovers

Informations

• Publié par: PM Press
• Date de parution: 01 juillet 2013
• Nombre de lectures: 1
• EAN13: 9781604868890
• Langue: English

Extrait

Mango and Mint: Arabian, Indian, and North African Inspired Vegan Cuisine
by Nicky Garratt
© 2013 Nicky Garratt
This edition copyright © 2013 PM Press All Rights Reserved
ISBN: 978-1-60486-323-9 LCCN: 2012913631
PM Press
PO Box 23912
Oakland, CA 94623
www.pmpress.org
Cover design by Nicky Garratt layout by John Yates/ www.stealworks.com
Layout by Jonathan Rowland
Photography copyright © 2012 Lena Tsakmaki except front cover and page 239
10 9 8 7 6 5 4 3 2 1
Printed on recycled paper by the Employee Owners of Thomson-Shore in Dexter, Michigan.
www.thomsonshore.com
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 Sauce
Cabbage 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 Ginger
Cauliflower, Potato, and Methi Curry
Chana Masala with Chiles
Crookneck Squash with Yellow Split Peas
Eggplant and Chickpeas
Falafel
Fennel in Nut Sauce
Fried Dal
F l 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 Rice
Basmati 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 Pickle
Kiwi 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
Sample Menus
Drinks
Almond Drink
Angelica Tea
Ayran
Chickpea Flour Drink
Hibiscus Flower Tea
Mango Lassi
Mint Tea
Quince Quencher
Watermelon-Basil Juice
Recycled
Artichoke Stalk "Drumsticks"
Banana Peel Relish
Besan Scramble
Black Vegetable Medley
Grilled Vegetables in Oil
Leftover Pasta
Leftover Vegetable Korma
Lemon Peel and Onion Relish
Miner’s Lettuce Salad
Nasturtium Seed Pickle
Nettle Saag
Nettle Soup
Pakoras
Pepper Broth
Roasted Squash/Pumpkin Seeds
Vegetable Curry Dal
Vegetables with Apricots
Watermelon Rind Bharta
First Bite
I came to vegetarianism quite unaided, as far as I remember. Prior to 1970, the year that my memory flags as the beginnings of my cruelty-free awakening, my diet was already quite nonconforming. I detested eggs and fish and recall being at Filbert Street in the mid-1960s watching Leicester City football team play while eating hot dogs sans sausage. Oddly, from a quite early age I also shunned chocolate along with most other candy. When Easter rolled around, both of my brothers awoke to a large chocolate egg waiting by their beds, while my treat was an extra-large bag of peanuts. It wasn’t until I was in my forties that chocolate worked its charms on me. My family were, and remain, quite mainstream in their thinking when it comes to food, and I was certainly the outsider. The origin of my views was philosophical, challenging injustice, hypocrisy, and irrationality. Our family always had pets, and when I was a child Pinky the guinea pig happily occupied the guard coach of the toy train as it was pulled around the garden. Our Alsatian dog was trained to help us off with our socks at bedtime, and years later Sophie the Pyrenees mountain dog was like a member of the family. Yet it seems that I alone saw the dichotomy between the elevated life of these pets and the lamb or pig on the plate.
Starting in the mid-1960s, I’d become increasingly interested in the cavy (guinea pig) world. I started tentatively breeding the Himalayan variety and expanded to other breeds. My father and I modified a wooden outbuilding, which we placed in the back garden. He fabricated multiple metal hutch doors for the rows of cages built like deep shelves along one side. These roomy deluxe cavy apartments were modular and a simple slide out divider doubled the size of each unit. Along with a sow pen, the system accommodated around 40 guinea pigs. By the ’70s I was not only going to shows, transported by my dad, but eventually became a judge. Maintenance was time-consuming. Most days I was out pulling grass and weekends the cages were cleaned. During the summer a giant wire enclosure, with divisions for boars, was moved daily across our lawn for grazing. I have to conclude that the experience shaped and was shaped by my feelings about animals to some degree. Certainly I had no intention of ever betraying my obligations to these creatures.
As I entered my teen years, the last remnants of meat faded from my diet. I can’t say there was a specific date attached to it, but certainly by the time I was playing in real bands I was a full-fledged vegetarian. I suppose the counterculture that eventually awaited me in 1977 was a good fit for a nonconformist but at the time, too young for the prior hippy movement, I was on my own.
I stumbled into my first band in the early ’70s, meeting the bass player through the guinea pig shows. It was a short-lived, longhaired, three-piece, proto-prog/heavy rock band. I think we were called Holliday. Actually the name was quite irrelevant as we fizzled out without a debut show. I do remember converting the drummer’s parents’ living room into a rehearsal space while they were away on vacation. We dragged the furniture out, then pulled off mattresses from the beds and lined the walls. The bass player, somewhat older than I, mumbled through some arbitrary lyrics, bookends for endless riffs and solos. The band is almost forgotten, even by me, save that I learned two things. First, that block rehearsal trumps the once-a-week get-together, and second, when you strap on a guitar girls want to kiss you.
Through that period I was also jamming with a couple of schoolmates. In due time we found a drummer and turned into a blues band called Piltdown Man. We did one or two gigs, which we put together ourselves and rehearsed that standard blues repertoire which had launched so many ’60s British bands. The singer, Simon "Honeyboy" Hickling (who later went on to play harmonica with the DTs, Steve Marriott, and Bo Diddley) was devoted to the blues. I, on the other hand, was more interested in the emerging hard rock/progressive scene, particularly in that transition period once those bands had left 12-bar structure behind and the compositions became more expansive.
"Roll" Model
By 1974 I moved on, playing in a six-piece pick-up band a short drive across the border in Northamptonshire. The band was put together initially for a village barn dance but struggled on for a while thereafter. The dance itself was memorable in that we had to haul the upright piano, affixed with roller casters, across the fields on the back of a flat cart pulled by a tractor. What could go wrong? Anyway, the project inherited a benefactor