Silk Road Vegetarian

Name: Silk Road Vegetarian | Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook
Brand: Tuttle Publishing
Price: 16.49 EUR
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Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook

Dahlia Abraham-Klein(Autor*in)

Tuttle Publishing

Erschienen am 17. Juni 2014

192 Seiten

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978-1-4629-1416-6 (ISBN)

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Inhalt

Frontcover
Title Page
Contents
Copyright
Foreword: The Ultimate Food Journey
Introduction: My Culinary Pilgrimage
The Spice Pantry
Basic Preparation
Chapter 1: Bases, Condiments & Other Useful Recipes
Hummus Dip
Sesame Seed Paste
Tomato Paste
North African Chili Paste
Raita
Oven Roasted Nuts
Toasted Seeds and Spices
Za'atar Spice Mix
Vegetable Broth
Shawarma Spice Mix
Applesauce
Tahini Sauce
Duck Sauce
Mango Chutney
Tofu Mayonnaise
Coconut Milk
Chapter 2: Appetizers
Bukharian Vegan Chopped Liver
Chickpea Falafel
Mediterranean Chickpea Salad
Stuffed Grape Leaves
Persian Green Frittata
Turkish Leek Patties
Persian Cucumber Yogurt Dip
Persian Spinach & Yogurt Dip
Italian Zucchini Fritters
Indian Red Lentil Falafel
Roasted Eggplant Paté
Chapter 3: Soups
Lentil Tomato Soup
Persian Bean & Noodle Soup
Pumpkin Soup
Lentil & Carrot Soup
Split Pea Soup
Gingered Sweet Potato Soup
Sweet Potato & Lentil Soup
Spiced Red Lentil Soup
Yellow Split Pea Soup
Butternut Squash Soup
Curried Parsnip Soup
Chapter 4: Salads
Sesame Kale Salad
Asian Coleslaw
Orange & Fennel Salad
Minted Beet Salad
Crunchy Broccoli Salad
Mushrooms with Cumin
Curried Spinach Salad with Apples & Grapes
Roasted Cauliflower Salad
Middle Eastern Lemon Potato Salad
Raw Beet Salad in Lime Vinaigrette
Carrot Salad with Garlic & Lemon
Red Cabbage Slaw with Tahini Dressing
Bukharian Tomato Salad
Quinoa Salad with Parsley & Tomatoes
Roasted Carrots with Feta & Parsley
Israeli Chopped Salad
Roasted Beet & Nectarine Salad
Chapter 5: Main Dishes
Persian Eggplant Stew
Sweet-Savory Chickpea Curry
Afghan Squash Goulash
Simmered Red Lentils with Vegetables
Red Lentil Curry
Indian Spinach Curry
Mushroom Curry
Curried Lentil Burgers
Chickpea Dal in Coconut Broth
Persian Yellow Split Pea Stew
Stuffed Acorn Squash with Cinnamon-Spiced Apples & Raisins
Bengali Potato & Zucchini Curry
Afghan Eggplant Moussaka with Garlic Yogurt Sauce
Afghan Cauliflower Curry
Stuffed Peppers
Turkish Baked Eggplant with Mint
Bukharian Stuffed Cabbage
Bukharian Stuffed Onions
Persian Green-Herbed Stew
Chapter 6: Rice Dishes
Bukharian Mung Bean Rice with Garlic Oil
Swiss Chard Pilaf
Simple Steamed Brown Rice
Boiled Rice
Bukharian Green-Herbed Rice
Syrian Lentils & Rice
Steamed Rice with Egg & Sa~ron Crust
Fragrant Indian Pilaf
Spanakorizo
Afghan Risotto
Bukharian Pilaf with Kidney Beans & Carrots
Bukharian Slow-Cooked Rice with Dried Fruit
Mushroom Wild Rice
Persian Lentil Rice
Bukharian Garlic & Chickpea Rice
Persian Dill Rice
Persian Orange Peel Rice
Chapter 7: Side Dishes
Zucchini with Basil Vinaigrette
Sesame Noodles
Casablanca Quinoa
Spinach Stu~ed Portobello Mushrooms
Cinnamon-Spiced Butternut Rings
Maple-Mustard Roasted Parsnips
Roasted Sweet Potatoes with Coriander Chutney
Lemony Roasted Vegetables
Okra Curry
Rutabaga Oven Fries
Shawarma-Spiced Potato Wedges
Curried Green Beans
Chapter 8: Desserts
Hamentashen Cookies
Baked Lemon Rice Pudding
Peach Cobbler
Halvah Parfait
Persian Rice Cookies
Rhubarb Crisp
Zucchini Loaf
Spiced Clove Plum Cake
Rice-Flour Malabi
Orange Blossom Date Balls
Cardamom Banana Bread
Spiced Carrot Cake
Orange Zest Almond Cookies
South African Crunchies
Berry-Almond Coconut Scones
Indian Spiced Coconut Cardamom Tapioca
Cinnamon-Apple Cake
Indian Rice Pudding
Acknowledgments
Resources of Interest
Index
Other Ebooks
Backcover

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