Alternative Vegan

Dino Sarma Weierman

Description

“I want you to look at the recipes presented here and be as excited as a kid with a new toy. I want your heart to race, your mouth to water, and your pots and pans to sing to you as they bring together the elements of a good dining experience....” –From the Introduction

Tofu, seitan, tempeh, tofu, seitan, tempeh.… it seems like so many vegans rely on these products as meat substitutes. Isn’t it time to break out of the mold? 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, 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.

Explore your inner chef and get cooking with Dino!

Sujets

• Indian cuisine
• Recipe
• Vegetarianism

Informations

• Publié par: PM Press
• Date de parution: 06 décembre 2011
• Nombre de lectures: 3
• EAN13: 9781604862676
• Langue: English

Extrait

Alternative Vegan: International Vegan Fare Straight from the Produce Aisle
by Dino Sarma Weierman
ISBN: 978-1-60486-508-0
LCCN: 2009901382
This edition copyright ©2012 PM Press
All Rights Reserved
PM Press
PO Box 23912
Oakland, CA 94623
www.pmpress.org
Layout by Daniel Meltzer
Cover art by John Yates
Printed on recycled paper by the Employee Owners of Thomson-Shore in Dexter, Michigan.
www.thomsonshore.com
Table of Contents
An Introduction Into My World
A Note on Being Vegan
A Note about Collaboration
Basic Kitchen Tools Guide
Cooking Techniques
Substitutions & Explanations
Chapter 1: Meals in One Pot
That One Soup Dino Makes
Uppuma
Basic Kale Soup
Butternut Squash
Quick Chickpea Soup
Green Leafy Soup
Venn Pongal
Erissery (Avial, Kootu)
Chipotle Garlic Risotto
Locro de Papa
Green Split Pea Soup
Caldo Verde
Winter Melon Soup
Fusion Sandwich
Dino Salad
Lentils, Chickpeas, and Cashews
Chapter 2: Back to the Basics
Dry-Cooked Chickpeas
Generic Accompaniment
Unslaw
Brutus Salad
Mixed Greens Composed Salad
Palm Hearts
Basic Spiced Broccoli
Basic Spiced Cauliflower
Fast Cauliflower
Basic Mushrooms
Demonic Mushrooms
Basic Potatoes
Asian Roasted Potatoes
Baked Potato Rounds
Herb-Crusted Potato Patties
Beeten Potatoes
Jimmy Crack Corn Crack
Indian Roasted Potatoes
Lentils
Eggplant (Version 1)
Eggplant (Version 2)
Eggplant Gravy
Eggplant Planks
Banana Bread
Hot Penne
Basic Pasta with Garlic
Steamed but Not Angry Vegetables
Basic Roasted Vegetables
Cucumber Invasion
Chapter 3: More Complex
Tostones
Curried Plantains
Manga Thokku (Mango Relish)
Indian Pickles
Omusubi…Sort Of
Split Pea Croquettes
I Must Be Nuts!
Flautas
Salsa Verde
Bajji
Dipping Sauce
Basic Fried Food Sauce
Comforter
Winter Rolls
Kashmiri Biriyani
Pakora
Chapter 4: Sauce
Beurre Mani
Roux
Velouté (Gravy)
Gravy-Thickened Soup
Slurry
Spicy Soup Cream
Orange-Hugged Sauce
Asia Sauce
Chapter 5: Dished to Impress
Asian Pesto Tomatoes
Black-Eyed Peas Daal
Sambhar
Rasam
Spinach, Indian Style
Tomato Rice
Roti
Puri
Coconut Rice
Saffron Rice
Chapter 6: Easy Peasy
Garlic Bread
Herb Garlic Croutons
Plain Hummus
Black Olive & Truffle Oil Hummus
Roasted Red Pepper Hummus
Hummus Canapés
Hummus Bites
Vizza
Lavash Buddy
Pita Not Pizza
Pita Pockets
"Heart-y’ and Hearty
Okra Buried Treasure
Collard Greens
Dino Sammich
California Veg Wrap
Jackfruit Granité
Pomegranate & Wine Slushy
Peanut Butter Banana Smoothie
Strawberry’s Dream
Poached Pears in Mulled Wine
Brandy Mandarin
Chilly Martini
Special Edition Coffee
Index
We’d have "cook-ins" at the houses of mutual friends. Dino’s instructions: "Bring over whatever vegetarian foods you like, and we’ll cook it up." So we’d bring over all kinds of things: cabbage, root veggies, legumes, beans. One time we even barbequed fruit! BBQ pineapple was the best! And it would be a feast; we’re talking 10 courses at some of them! The common denominator was always Dino’s magic touch, and his encouragement to us to try new things, and just try!
John Casbarro, Cooper City, FL
An Introduction Into My World
Whenever I get hold of a new cooking thing of any sort, I, like a gamer with the latest console and stack of new games, feel the need to use it as soon as it has been brought home. The day I bought myself a mortar and pestle, I came home that night, bashed up some coriander seeds, poured the little shards of flavor into a bowl, and then ground up some ginger and garlic with a few lumps of rock salt. Then, I heated up my much-loved old wok, which my mother had since she got married over thirty-five years ago and has seen the sharp side of a stirring spoon more times than I can count. When it was screaming hot, I poured in some oil, threw in some spices, and watched them pop and dance in their hot bath. I flung in the coriander seeds (now beautiful and ready to give the oil their all) and some sesame seeds and waited to hear the calls of the sesame seeds, exploding all over the inside of the wok and onto my freshly clean stove. I stirred in a can of beans and let it get to a full boil. Then I stirred in some cooked rice and indulged myself in my newly crafted dish, which I could not have made quite this way without my brand-new marble mortar and pestle.
She will see the seductive wafts of perfume that the spices wear. She will make even the most haughty garlic a smooth, creamy, salty paste. She will demand that the ginger cut her long, stringy hair so that my soup doesn’t have little strings of ginger. Like a best friend, she will improve with the amount of time that we spend together, teaching me, giving selflessly of herself whenever I ask. She will joyfully sing to me as I respectfully run the spices through her relentless stones. And when the two of us are finished playing in our exuberant dance of joy, she will then go back to her beloved corner of my utensil shelf, to lie in repose for the next time we speak.
This is what I want cooking to become for you. I want you to look at the recipes presented here and be as excited as a kid with a new toy. I want your heart to race, your mouth to water, and your pots and pans to sing to you as they bring together the elements of a good dining experience. I want you ready to plunge into a recipe headfirst, mouth wide open and ready to go. I want you to approach your food with the exuberance we reserve for eating outside. Their food will never be as good as yours, because only you know your palate.
When you get my book home into your kitchen or onto your nightstand at home so you can pore over its pages before sleep and have beautiful, savory dreams while you sleep I want you to imagine ways of changing what I have to suit your palate. Decide what you would like to tweak, and how it would be good-tasting to you.
Once you’ve got a good idea of where you’d like it all to go, get out there and do it! There’s no need to worry, because all of these recipes have been tested many times over by different people of different skill levels. This is our labor of love to you, so that you may explore the gifts of nature’s bounty. Now get that knife sharpened, your oven preheated, and that cutting board washed. It’s time to cook.

For more information about my life, cooking and to listen to my podcast, please visit my personal blog at:
altveg.blogspot.com
To get in touch you can reach me at:
[e-mail]
A Note on Being Vegan
When Bob Torres first approached me about writing a book, I was a newly minted vegan and wasn’t too sure of myself when it came to explaining my ethics. I just wanted to make delicious food and be left alone. I feel like I’ve learned a lot from him, and from the enormous community of vegans out there. I would cheerfully call these people my friends, and I’m privileged to have stood alongside them for as long as I have. Since I first wrote this book, I have understood more strongly what it means to be a vegan.
Veganism is a moral stance. It’s a political statement. At its core, it states unabashedly that the exploitation of animals is wrong. It demands to know, "What is it about being human that elevates our needs above the need of animals?" Veganism is not a diet. It is not an environmental movement, although many vegans do care deeply for the environment. It is not about "personal choice," as I’ve heard so many times. It’s understanding that your "choice" to use animals means that you deny the animals’ choice in their own lives.
It’s not whether the animals are given "cage-free" scenarios or allowed to roam about before their bodies are used. It’s about taking a stand and saying that the use of animals is unethical. It’s also not about singleissue campaigns, such as those of people who boycott furriers but wear leather shoes. It’s about being ethically consistent and living a life based on your ethics.
Funny how when you make a reasoned, ethical stance, people question your sanity, but when you follow a religion, based on blind faith, they consider you admirable. I’d sooner follow my morals, that I’ve taken time to reason out than follow someone else’s morals about a deity that may or may not have anything to do with my life. I would ask you to think it over, if nothing else.
"But don’t plants have feelings?"
Try an experiment. Take a stick, and poke a tree. See what the tree does. Is it yelling and screaming? No. Try that on yourself now. Poke yourself (not someone else). Watch how that part of you reacts to it. You move away. You may (depending on how hard you poked yourself with a stick) even yell or make a noise of discomfort. That’s how you can tell, empirically, that you feel pain, and the tree doesn’t.
Furthermore, if you are so concerned about the plants’ welfare,