Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook [Vegetarian Cookbook, 101 Recipes]

by Dahlia Abraham-Klein, Stephanie Weaver (Foreword by)

Overview

"Her first cookbook, Silk Road Vegetarian, …is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" —The Food Network

Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries.

This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients from your local Farmer's market or CSA share!

Delicious vegetarian and vegan recipes include:

• Bengali Potato & Zucchini Curry
• Afghan Risotto
• Zucchini with Basil Vinaigrette
• Turkish Baked Eggplant with Mint
• Curried Lentil Burgers
• Israeli Chopped Salad
• Sesame Kale Salad
• And dozens more…

Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable.

Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world—a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity—discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet exciting and different.

Silk Road Vegetarian delves into the cultural and spiritual traditions of the Silk Road to show how local customs have influenced the cuisine. Each dish has a rich history—linking past to present in a particular place. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet exciting diet with locally-sourced, earth-friendly ingredients.

The astonishing array of recipes in this book will inspire every home cook. All dishes are easy and simple to prepare, and codes are applied to identify which ones are:

• Vegetarian
• Vegan
• Gluten-free

Try one of these recipes, and you'll agree that peoples living along the Silk Road created a unique culinary tradition that we have much to learn from today.

Product Details

ISBN-13:	9780804843379
Publisher:	Tuttle Publishing
Publication date:	06/17/2014
Edition description:	1st Edition, Paperback with Flaps
Pages:	192
Product dimensions:	6.00(w) x 9.10(h) x 0.70(d)

About the Author

Dahlia Abraham-Klein holds a Masters in Education and a degree in naturopathy. She has practiced in New York City for many years, treating patients with food intolerances and sensitivities. She writes for JCarrot on food justice and ethical eating, including a "Green Tips" column on developing a healthier, more sustainable lifestyle.

Table of Contents

Foreword 8

Introduction 10

The Spice Pantry 20

Basic Preparation 26

Bases, Condiments & Other Useful Recipes

Hummus Dip V GF 41

Sesame Seed Paste V GF 42

Tomato Paste V GF 42

North African Chili Paste V GF 43

Raita GF 43

Oven Roasted Nuts 44

Toasted Seeds and SPices 44

Za'atar Spice Mix 44

Vegetable Broth V GF 45

Shawarma Spice Mix 46

Applesauce 46

Tahini Sauce V GF 47

Duck Sauce V GF 47

Mango Chutney V GF 48

Tofu Mayonnaise V GF 48

Coconut Milk V GF 49

Appetizers

Bukharian Vegan Chopped Liver V GF 52

Chickpea Fafafel V GF 54

Mediterranean Chickpea Salad V GF 55

Stuffed Grapel Leaves V GF 56

Persian Green Frittata GF DF 58

Turkish Leek Patties GF DF 60

Persian Cucumber Yogurt Dip GF 61

Persian Spinach & Yogurt Dip GF 62

Italian Zucchini Fritters GF 63

Indian Red Lentil Falafel V GF 64

Roasted Eggplant Paté V GF 65

Soups

Lentil Tomato Soup V GF 68

Persian Bean & Noodle Soup V GF 70

Pumpkin Soup V GF 72

Lentil & Carrot Soup V GF 73

Split Pea Soup V GF 74

Gingered Sweet Potato Soup V GF 75

Sweet Potato & Lentil Soup V GF 76

Spiced Red Lentil Soup V GF 77

Yellow Split Pea Soup V GF 78

Butternut Squash Soup V GF 80

Curried Parsnip Soup V GF 81

Salads

Sesame Kale Salad V GF 84

Asian Coleslaw V GF 85

Orange & Fennel Salad V GF 86

Minted Beet Salad GF 87

Crunchy Broccoli Salad GF 88

Mushrooms with Cumin V GF 89

Curried Spinach Salad with Apples & Grapes V GF 90

Roasted Cauliflower Salad V GF 91

Middle Eastern Lemon Potato Salad V GF 92

Raw Beet Salad in Lime Vinaigrette V GF 94

Carrot Salad with Garlic & Lemon V GF 94

Red Cabbage Slaw with Tahini Dressing V GF 95

Bukharian Tomato Salad V GF 95

Quinoa Salad with Parsley & Tomatoes V GF 96

Roasted Carrots with Feta & Parsley GF 97

Israeli Chopped Salad V GF 98

Roasted Beet & Nectarine Salad V GF 99

Main Dishes

Persian Eggplant Stew V GF 102

Sweet-Savory Chickpea Curry V GF 104

Afghan Squash Goulash V GF 105

Simmered Red Lentils wtih Vegetables V GF 106

Red Lentil Curry V GF 107

Indian Spinach Curry V GF 108

Mushroom Curry V GF 109

Curried Lentil Burgers GF DF 110

Chickpea Dal in Coconut Broth V GF 111

Persian Yellow Split Pea Stew V GF 112

Stuffed Acorn Squash with Cinnamon-Spiced Apples & Raisins V GF 114

Bengali Potato & Zucchini Curry V GF 116

Afghan Eggplant Moussaka with Garlic Yogurt Sauce GF 117

Afghan Cauliflower Curry V GF 118

Stuffed Peppers V GF 119

Turkish Baked Eggplant with Mint V GF 120

Bukharian Stuffed Cabbage V GF 122

Bukharian Stuffed Onions V GF 124

Persian Green-Herbed Stew V GF 126

Rice Dishes

Bukharian Mung Bean Rice with Garlic Oil V GF 130

Swiss Chard Pilaf V GF 132

Simple Steamed Brown Rice 133

Boiled Rice 133

Bukharian Green-Herbed Rice V GF 134

Syrian Lentils & Rice V GF 135

Steamed Rice with Egg & Saffron Crust GF DF 136

Fragrant Indian Pilaf V GF 138

Spanakorizo GF 139

Afghan Risotto V GF 140

Bukharian Pilaf with Kidney Beans & Carrots V GF 142

Bukharian Slow-Cooked Rice with Dried Fruit V GF 144

Mushroom Wild Rice V GF 145

Persian Lentil Rice V GF 146

Bukharian Garlic & Chickpea Rice V GF 148

Persian Dill Rice V GF 150

Persian Orange Peel Rice V GF 152

Side Dishes

Zucchini with Basil Vinaigrette V GF 156

Sesame Noodles V GF 157

Casablanca Quinoa V GF 158

Spinach Stuffed Portobello Mushrooms GF 159

Cinnamon-Spiced Butternut Rings V GF 160

Maple-Mustard Roasted Parsnips V GF 160

Roasted Sweet Potatoes with Coriander Chutney V GF 161

Lemony Roasted Vegetables V GF 162

Okra Curry V GF 163

Rutabaga Oven Fries V GF 163

Shawarma-Spiced Potato Wedges V GF 164

Curried Green Beans V GF 165

Desserts

Hamentashen Cookies V GF 168

Baked Lemon Rice Pudding V GF 170

Peach Cobbler V GF 171

Halvah Parfait V GF 171

Persian Rice Cookies GF DF 172

Rhubarb Crisp V GF 173

Zucchini Loaf V GF 174

Spiced Clove Plum Cake V GF 175

Rice-Flour Malabi V GF 176

Orange Blossom Date Balls V GF 177

Cardamom Banana Bread V GF 178

Spiced Carrot Cake V GF 179

Orange Zest Almond Cookies V GF 180

South African Crunchies V GF 181

Berry-Almond Coconut Scones V GF 182

Indian Spiced Coconut Cardamom Topioca V GF 183

Cinnamon-Apple Cake V GF 184

Indian Rice Pudding V GF 185

Acknowledgments 186

Resources of Interest 187

Index 188

Editorial Reviews

"The recipes in Silk Road Vegetarian are delectable, creative and healthy! I love the fact that every recipe includes a generous garnish of Dahlia's personal memories and cultural insights. This user-friendly cookbook will become an asset in my kitchen." —Rinku Bhattacharya, author of The Bengali Five Spice Chronicles

"Imagine a vegetarian and gluten-free excursion along the Silk Road that is redolent with spices and scented with roses, oranges, and herbs. Silk Road Vegetarian will bring you along on a journey through Asia, Africa, Europe, and India—with a bit of Latin influence as well."—with a bit of Latin influence as well." —Dr. Jean M. Layton, co-author of Gluten-Free Baking For Dummies

"Kudos for Dahlia's beautiful Silk Road Vegetarian cookbook. Its food and lore are vibrant, evocative, and colorful, as are the pictures of the dishes and family gatherings. Each dish is as simple and wholesome as it is delicious. The book spans several cultures and cuisines while always remaining straightforward and within reach. All this and perfectly vegetarian and gluten-free. All I can say is WOW! You'll be eating your veggies, I guarantee it!" —Levana Kirschenbaum (www.levanacooks.com), celebrity chef and author of The Whole Foods Kosher Kitchen and Levana Cooks Dairy Free!

"A collection of vegetarian recipes from Central Asia (including the Middle East and India), this book is right up my alley. I have many recipes bookmarked and am enthused to keep using this cookbook!" —The Spiced Life blog

"Chickpea Dal with Coconut Broth and Basmati Rice is a wonderfully fragrant, 15 minute, "storm gourmet" recipe that you'll love. The dal is nutty, creamy, and beautifully spiced." —Steamy Kitchen blog

"Sharing the "secrets of healthy and sustainable eating as practiced along the trade routes of Asia for centuries," this book is perfect for mindful cooks who want to eat a healthy diet filled with locally-sourced ingredients." —Diabetic Foodie blog

"This book is more than a (primarily) vegan or vegetarian cookbook. It's a terrific resource for gluten-free folks, with a wide variety of options and tastes. Silk Road Vegetarian by Dahlia Abraham-Klein is a genuinely approachable book, with recipes that really work. It's worthy of a special place in any international vegetarian or vegan cookbook collection." —The Weiser Kitchen blog

"There are so many recipes in Silk Road Vegetarian that I can't wait to try. As long as you've got spices on hand (or know where to find them), these recipes will transport you to places you dream of traveling (or at least, I do)." —The Jew and the Carrot blog

From the Publisher