Hingle - Vegan Richas Indian Kitchen : Traditional and Creative Recipes for the Home Cook

What theyre saying about Vegan Richas Indian Kitchen

Richa Hingles first cookbook is nothing short of phenomenal. The software developer-turned-blogger sensation brings Indian cooking to the modern kitchen by simplifying traditional recipes, demystifying spices and pantry staples, and creating healthy versions of classic dishes. Whether you have a love affair with Indian food or are new to the flavors of one of the worlds great cuisines, you will be dazzled by Richas recipes and accessible style. Her Mango Curry Tofu, Street Style Tempeh Wraps, and Sweet and Sour Pumpkin have all become instant hits in my homeand I cant wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) Ive ever seen. Colleen Holland, co-founder of VegNews Magazine

Richas recipes for the vegan dietary lifestyle are rich and comforting. Love the refreshing take on some of the classics that often rely heavily on dairy. I cant wait to sample them! Raghavan Iyer, author of 660 Curries

In this extraordinary cookbook, Richa Hingle masterfully combines the traditional flavors and techniques of Indian cuisine with streamlined cooking methods and healthier ingredients, resulting in the best collection of vegan Indian recipes anywhere. From sensuous curries and dals, to decadent dairy-free desserts, the beautifully photographed recipes are a feast for all the senses. Robin Robertson, author of Vegan Without Borders, Vegan Planet , and others

Richa makes Indian cooking easy and delicious. She teaches you all the basics of Indian vegan cooking from breakfast through dessert. There are four homemade naan recipes, plus you can wow your guests with homemade chutneys. This book is full of vegetable curries, like Okra in Sesame Coconut Sauce, and more than a dozen delicious dals. There are so many recipes that I have on my list to makethis book will spice up your meals every day! Kathy Hester, author of The Great Vegan Bean Book and OATrageous Oatmeals

With superbly spiced recipes, eye-catching photographs and mouthwatering descriptions, this book will find a permanent place in your kitchen. Richas recipe for Quinoa Cauliflower biryani alone is worth the price of the book. Monica Bhide, author Modern Spice and A Life of Spice

If youre hungry for a culinary adventure, let Richa Hingle guide you effortlessly through a whole new world of flavor. Presenting traditional Indian dishes with her own unique flair, these beautifully illustrated recipes are informed by her mothers soulful home cooking and finely honed by years of kitchen experimentation. Although the dishes may be familiar for those with an appetite for spice, each bold, piquant bite is unparalleled. Hannah Kaminsky, author of My Sweet Vegan, Vegan Desserts , and others

Gobi Mutter Masala ()

Vegan Richas Indian Kitchen: Traditional and Creative Recipes for the Home Cook by Richa Hingle (Copyright 2015 by Richa Hingle)

All rights reserved. No part of this book may be reproduced in any form, except in the context of reviews and fair reference, without written permission from the publisher.

ISBN 13: 9781941252116

First Edition, May 2015

Vegan Heritage Press, LLC books are available at quantity discounts. For information, please visit our website at www.veganheritagepress.com or write the publisher at Vegan Heritage Press, P.O. Box 628, Woodstock, VA 22664-0628.

Library of Congress Cataloging-in-Publication Data

Hingle, Richa.

Vegan Richas Indian kitchen : traditional and creative recipes for the home cook / Richa Hingle. -- First edition.

pages cm

Includes bibliographical references and index.

ISBN 978-1-941252-09-3 (pbk. : alk. paper) -- ISBN 978-1-941252-10-9 (epub : alk. paper) -- ISBN 978-1- 941252-11-6 (prc : alk. paper) 1. Cooiking, Indic. 2. Vegan cooking. I. Title. II. Title: Indian kitchen.

TX724.5.I4H48 2015

641.5954--dc23

2015008830

Photo Credits: Cover and interior photography by Richa Hingle. Additional ingredient shots from stock photo sources. Pictured on the cover: Mango Curry Tofu ().

Disclaimer: The information provided in this book should not be taken as medical advice. If you require a medical diagnosis or prescription, or if you are contemplating any major dietary change, please consult a qualified health-care provider. You should always seek an expert medical opinion before making changes in your diet or supplementation regimen.

Publishers Note: The information in this book was correct and complete to the best of our knowledge. Website addresses and contact information were correct at the time of publication. The publisher is not responsible for specific health or allergy issues or adverse reactions to recipes contained in this book.

Vegan Heritage Press books are distributed by Andrews McMeel Publishing.

Dedication

To my husband Vivek, because you take everything that life and I throw at you and make it beautiful.

Richa with her husband Vivek

Contents

Preface

I am Richa Hingle, the recipe developer and food blogger at VeganRicha.com, and the author and photographer of this book. Namaste!

I grew up eating seasonal, local, and freshly made food that emphasized lentils, beans, vegetables, and fresh fruits. Mom was amazing at always having something for everyone at meal and snack times. My family was mostly vegetarian and there was minimal use of storebought or processed snacks. We were not very adventurous outside the usual Indian food while growing up. Dad liked the same set of dishes, while we kids were all picky eaters. I did not really cook much except to help Mom in the kitchen sometimes, but when I did cook, it would always be something too creative for most of the family to handle. Mom, my brother, and I would have to finish eating it. This was probably the first hint that I would eventually be using my creative abilities in the kitchen someday.

Mom had her hands full with three children and a husband who worked long hours, but she always had freshly made meals available for everyone. Dad liked a full spread of traditional Indian dishes at every meal and my brother, sister, and I all had our preferences. Mom eventually came up with a particular set of dishes to serve in rotation.

I was always a compassionate person. My husband remembers me from college talking about not using leather and why I had become vegetarian. You would think that would be indication enough for him about things to come. But a few years later, we were dating.

I left home for graduate studies and came to the United States. The lack of vegetarian options in restaurants, and living without Mom, got me into the kitchen. I remember getting home at three a.m. after working in the lab and whipping up a big Indian meal. The aroma from the spices and sauces and sometimes the sneeze-inducing spicy tempering would fill up the house. I worked as a software developer, got married, and moved to Seattle. A few years later, everything changed for me because of a severe health problem. It was a meningioma, and after the subsequent surgery, I was not able to go back to my software career. After years of recovery and accepting certain limited abilities, I started cooking and experimenting in the kitchen. I began my food blog and began baking yeast breads.

Around the same time, we adopted our Pomeranian named Chewie and started fostering other dogs. Food blogging and rescue work came together when I started reading vegan blogs. I made the connection of love for all animals. I couldnt eat one animal while I was caring for another as a member of my family. I also found out about the cruelties in the dairy industry. The incessant exploitation of the bond of motherhood between cows and calves made my heart ache. I went vegan gradually, and my husband followed.