Alamelu Vairavan - Vegetarian Flavors with Alamelu: Wholesome, Indian Inspired, Plant-Based Recipes

ISBN 978-0-7818-1412-6 Printed in the United States of America.

When Alamelu made her green beans recipe, people were surprised at how much flavor the dish had, and even those who did not like green beans were eating and enjoying them. But even more important to them was how easy the recipe was. Soon they were sharing this recipe with other patients at their exercise class and also bringing this dish to our annual picnic. The word vegetarian suggests some degree of limitation when it comes to eating foods. You do not need to be a vegetarian to enjoy the recipes in this book. There is no single perfect diet for everyone.

Each individual will have a unique eating plan that works best for them. However, the one thing that is common to the healthiest eating planswhether Mediterranean, DASH, Flexitarian, or Modified Ketois consuming more vegetables by being plant-based. If you are moving vegetables from the side of the plate to the center, the recipes within this book fit those goals. The nutritionally-rich spices that are commonly used in Indian cooking, such as turmeric (curcumin), black pepper, and cumin, are an extra bonus that adds flavor and numerous health benefits. This creates a winning combination of health with taste. Lentils and vegetables provide the fiber you need for your digestive health.

Protein requirements are easily met with a vegetarian diet that consists of a variety of plant-based foods and lentils. Anyone who wants to explore new flavors--healthy people as well as those seeking healthwill find Alamelus book to be a valuable guide. If you have health concerns, this book can be of great help to you too. Scientific research has linked spices and plant-based diets to the prevention of multiple ailments including diabetes, cardiovascular disease, Alzheimers, and even some cancers. Alamelu has unique culinary expertise and I have had the pleasure to eat some of the tastiest and healthiest dishes prepared by her. If you have seen her on television, attended one of her cooking classes, or have one of her previous cookbooks, you will be familiar with her easy to prepare tasty recipes.

If this is your first time learning from Alamelu, you can trust her to lead you through the wonderful world of Indian-inspired vegetarian recipes and will be thrilled with the exciting flavors. Alamelu should be commended for her continued efforts to bring together another collection of recipes for all of us to enjoy. Margaret Pfeiffer, MS, RDRegistered Dietitian

My previous cookbooks and PBS Create TV shows have featured many vegetarian dishes. Given the growing interest, it was natural for me to consider writing a book exclusively devoted to vegetarian cooking. It was at this time, about three years ago, my editor Priti Gress at Hippocrene Books, New York, also approached me with the idea of a new book that would include a selection of the best vegetarian recipes from my previous books and many new recipes in one volume. In the meantime, I attended vegan and vegetarian food festivals in Naperville, Illinois, and in Scottsdale, Arizona. The events were an eye-opening experience for me. I sensed a deep interest in vegetarian and vegan cooking among thousands of people, and I was inspired to contribute to this expanding culinary world.

In December 2019, when I was still thinking about the possibility of a vegetarian book project, my husband and I flew on a Southwest flight from Dallas to Phoenix. As we rushed onto the plane, barely making the flight on time, I was greeted by the friendly voice of a flight attendant, Jonathan, who was dressed like an elf to reflect the holiday spirit. He said, Welcome Alamelu, it is a pleasure to have you fly with us today. When I was wondering how he knew me, he told me how much he enjoyed my TV cooking shows on PBS Create that he had seen in Dallas! He added, I hope you will continue to be the light you are and help people like me to eat better. What a surpriseit was like an affirmation to start my cookbook project! Inspired by my experience on the flight, and with the encouragement of my husband, I informed my editor of my decision to start my cookbook project. With the COVID-19 pandemic constraining our social life, travel, and other activities, I found it was a perfect time for me to focus on this new cookbook.

The recipes presented in this book use fresh, vibrant vegetables enhanced with spices and lentils that are readily available. They are mostly inspired by South Indian cooking traditions, and are easily adapted to any kitchen. Cooking with plant-based ingredients is deep rooted in India for centuries. It is common for people in South India to switch to vegetarian diets as they get older for health and religious reasons. As the great health benefits of vegetarian foods are becoming better known, more and more people in the West are also leaning towards vegetarian diets. In this book, I present more than one hundred vegetarian recipes, many of which have been selected, sometimes in revised form, from my earlier books.