Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine (Tofu Hound Press)

Nicky Garratt’s love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece—historically based around the kill from the hunt or domesticated herd—this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize resources as well as a selection of recipes that utilizes often-discarded items as ingredients—such as watermelon rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that enables one to quickly locate a recipe by provisions already found in the refrigerator. Front Cover ......Page 1 Copyright ......Page 3 Contents ......Page 4 Ganging Up......Page 16 Almond Syrup......Page 23 Masalas......Page 24 Sambar Powder......Page 25 Moong Dal Base......Page 26 North Indian Base Sauce......Page 27 Orange Flower Syrup......Page 28 Rutabaga Base Sauce......Page 29 White Nut Sauce......Page 30 Breads &Pies......Page 32 Bread Topped with Za’atar......Page 36 Chapati......Page 37 Flax Roti......Page 38 Moroccan Bread......Page 39 Pita Bread......Page 40 Poori......Page 41 Spinach Pies......Page 42 Stuffed Paratha......Page 43 Vegetable Samosas......Page 44 Soups......Page 46 Apple Soup......Page 50 Butternut Squash Soup......Page 51 Cashew Soup......Page 52 Jerusalem Artichoke Soup......Page 53 Lentil Soup......Page 54 Onion Rasam......Page 55 Tomato Rasam......Page 56 Starters & Side Dishes......Page 58 Apple Curry......Page 62 Baba Ghanoush......Page 63 Besan Pancakes......Page 64 Bitter Melons with Onion......Page 65 Breakfast Raita......Page 66 Brussels Sprouts in Rutabaga Sauce......Page 67 Cabbage Curry......Page 68 Cabbage Tagine......Page 69 Curried Watermelon......Page 70 Fenugreek Purée......Page 71 Flavored Moong Dals......Page 72 Green Beans in Tomato Sauce ......Page 74 Hummus......Page 75 Mango and Pineapple Curry ......Page 77 Muhammara......Page 78 Peanut Vada......Page 79 Pine Nut Pâté......Page 80 Potatoes and Fenugreek......Page 81 Red Radishes in Rutabaga Sauce......Page 82 Sambar......Page 83 Savory Brussels Sprouts......Page 84 Savory Indian Snack......Page 85 Savory Potato Cakes......Page 87 Spaghetti Squash with Peanuts......Page 88 Spicy Long Beans......Page 89 Split Pea Koftas......Page 90 Stir-Fried Peppers and Mushrooms......Page 91 Stuffed Peppers......Page 92 Sweet Potatoes with Scallions ......Page 93 Main Courses......Page 94 Bananas in Nut Sauce......Page 98 Baingan Bharta......Page 99 Bitter Melons with Coconut ......Page 100 Cabbage and Peas with Ginger ......Page 101 Cauliflower, Potato, and Methi Curry......Page 102 Chana Masala with Chiles......Page 103 Crookneck Squash with Yellow Split Peas......Page 104 Eggplant and Chickpeas......Page 105 Falafel......Page 106 Fennel in Nut Sauce......Page 107 Fried Dal......Page 108 Ful Mudammas......Page 109 Instant Celery Root Sambar ......Page 110 Jackfruit in Coconut-Cashew Sauce......Page 111 Kale and Moong Bean Stew ......Page 112 Kofta Sauce......Page 113 Lima Bean Patties......Page 114 Lotus Root Koftas......Page 115 Mushrooms in Nut Sauce......Page 116 Masala Dosa......Page 117 North African Flavored Pasta......Page 119 Okra North Indian Style......Page 120 Peas and Mushrooms in Gravy......Page 121 Persimmons and Chickpeas with Anise......Page 122 Potatoes and Cauliflower in Gravy......Page 123 Red Cabbage Koftas......Page 124 Tomato-Stuffed Eggplants ......Page 125 Grains......Page 126 Apple Mustard Rice......Page 130 Basmati Northern Style......Page 131 Couscous......Page 132 Lime Rice Pilaf......Page 133 Mango Rice......Page 134 Red Pepper and Tomato Pilaf ......Page 135 Rice Pilaf......Page 136 Toasted Coconut Rice......Page 137 Salads & Dressings......Page 138 Ajvar......Page 142 Black Olive Sauce......Page 143 Cucumber Salad......Page 144 Moroccan Green Pepper Salad......Page 145 Moroccan Orange and Black Olive Salad......Page 146 North African Flavored Pasta Salad......Page 147 Pepper Sauce......Page 148 Roasted Red Pepper Bulgur Salad......Page 149 Spicy Fava Bean Salad......Page 150 Za’atar Dip......Page 151 Pickles & Chutney......Page 152 Chile Citrus Pickle......Page 156 Coconut Chutney #2......Page 157 Fried Onion Garnish......Page 158 Fruit and Nut Chutney......Page 159 Harissa......Page 160 Indian Vegetable Pickle......Page 161 Kiwi Chutney......Page 162 Lime Pickle......Page 163 Longan and Onion Chutney ......Page 164 Lotus Root and Date Chutney......Page 165 Mint Chutney......Page 166 Orange and Almond Anglo- Indian Marmalade......Page 167 Pickled Vegetables......Page 168 Pineapple and Date Chutney ......Page 169 Preserved Lemons......Page 170 Sweet Garlic and Chile Pickle......Page 171 Sweet Mango Chutney......Page 172 Tomato Chutney......Page 173 Desserts......Page 174 Carrot Dessert......Page 178 Coconut Berry Surprise......Page 179 Coconut Halva......Page 180 Date Royal......Page 181 Deep-Fried Batter (Jalebi) in Kewra Syrup......Page 182 Donuts in Syrup......Page 183 Durian Dessert......Page 184 Kumquat Coffee Dessert......Page 185 Lime-Mint-Guava Dessert ......Page 186 Nut Brittle......Page 187 Orange Sesame Candy......Page 188 White Mulberry Dessert......Page 189 Sample Menus......Page 190 Drinks......Page 210 Angelica Tea......Page 214 Chickpea Flour Drink......Page 215 Mango Lassi......Page 216 Mint Tea......Page 217 Watermelon-Basil Juice......Page 218 Recycled......Page 220 Artichoke Stalk “Drumsticks”......Page 225 Banana Peel Relish......Page 226 Besan Scramble......Page 227 Black Vegetable Medley......Page 228 Grilled Vegetables in Oil......Page 229 Leftover Pasta......Page 230 Leftover Vegetable Korma ......Page 231 Lemon Peel and Onion Relish......Page 232 Miner’s Lettuce Salad......Page 233 Nasturtium Seed Pickle......Page 234 Nettle Saag......Page 235 Nettle Soup......Page 236 Pakoras......Page 237 Pepper Broth......Page 238 Roasted Squash/Pumpkin Seeds......Page 239 Vegetable Curry Dal......Page 240 Vegetables with Apricots......Page 241 Watermelon Rind Bharta......Page 242 Mango & Mint Follows The Philosophy Of Delicious Vegan Cuisine. Nicky Garratt - Uk Subs Guitarist And Vegetarian Cook - Has Included Recipes Ideal For Family Dining And Entertaining. Recipes For Familiar Classics Are Enriched With New Tips And Presentation Ideas, While Steadfast Techniques Provide Inspiration For New Combinations. Ganging Up -- Breads & Pies -- Soups -- Starters & Side Dishes -- Main Courses -- Grains -- Salads & Dressings -- Pickles & Chutney -- Desserts -- Sample Menus -- Drinks -- Recycled. Nicky Garratt ; Photography By Lena Tsakmaki. Includes Indexes.