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Wednesday, November 25, 2009

The Indian Vegan Kitchen


With all recipes dairy-free and egg-free, Madhu Gadia's Indian Vegan Kitchen cookbook is a just-in-time find for the holiday season.

Charlyn Fargo wrote in the Jamaica, W. I. Gleaner , quoting Gaida that:

"Everyone should be eating more vegetables, and they're looking for recipes that have more flavour," said Gadia, who also authored New Indian Home Cooking and has taught cooking classes.

Don't think curry when Indian food is mentioned - that's just one of many spice blends that Gadia uses in the book, which has been featured in the October issue of Oprah's O magazine. The new book is egg-free and dairy-free with quick and healthy recipes.

"I grew up surrounded with vegetarian food," she said. "In India, being vegetarian is considered 'normal' and eating meat is an anomaly. Even meat eaters eat vegetarian meals several times a week," said Gadia. "Working as a dietitian, I have seen the traditional American diet change over the last couple of decades. I live in the Midwest, where meat and potatoes are the staple, and encouraging people to eat more vegetables is a constant challenge."

Her answer is to try Indian vegetarian dishes that are full of flavour.

Product Description:
The author of New Indian Home Cooking presents a fresh take on Indian recipes for vegans, vegetarians, and anyone who loves Southeast Asian cuisine.

Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don't compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations.

Perigee Trade Paperback
240 pages
List price: $18.95

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