Make It Plant-Based! Indian
A Cookbook
Seiten
2025
Workman Adult (Verlag)
978-1-5235-2559-1 (ISBN)
Workman Adult (Verlag)
978-1-5235-2559-1 (ISBN)
- Noch nicht erschienen (ca. Juni 2025)
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Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favorite Indian foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes like Chile "Cheese" Lentil Pancakes or Tofu Tikka, fluffy Onion-Stuffed Flatbread, and hot, comforting Oat Milk Chai. The book includes breakfast, chai, snacks, mains, curries, breads, and desserts to suit every taste and occasion from Rasam Cabbage Rolls to Roasted Strawberry-Almond Milk Rice Pudding.
Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes like Chile "Cheese" Lentil Pancakes or Tofu Tikka, fluffy Onion-Stuffed Flatbread, and hot, comforting Oat Milk Chai. The book includes breakfast, chai, snacks, mains, curries, breads, and desserts to suit every taste and occasion from Rasam Cabbage Rolls to Roasted Strawberry-Almond Milk Rice Pudding.
Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!
Srishti Jain is a vegetarian chef and baker known for her recipes and supper clubs for veggie-hungry people in San Francisco, New York City, and London, and writes a newsletter to encourage aspiring cooks to host dinner parties. She started cooking at a young age, and has not stopped since. She lives in Brooklyn and inspires thousands of her online Instagram followers to cook with more heart and of course, more plants.
| Erscheint lt. Verlag | 5.6.2025 |
|---|---|
| Zusatzinfo | 40 photos |
| Sprache | englisch |
| Maße | 181 x 235 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| ISBN-10 | 1-5235-2559-2 / 1523525592 |
| ISBN-13 | 978-1-5235-2559-1 / 9781523525591 |
| Zustand | Neuware |
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