Food & Soul

by Kumaris, Brahma; Dattani, Nayna

• ISBN13: 9781558749481
• ISBN10: 1558749489
• Format: Hardcover
• Copyright: 2001-10-01
• Publisher: Hci

Summary

Sure to be a staple in any vegetarian kitchen, this cookbook shows how to feed the soul as well as the body, by emphasizing that when cooking in a peaceful, loving frame of mind, the resulting food will nourish the emotions as well as the body. Vegetarianism is becoming an increasingly popular lifestyle choice, as more people are becoming vegetarians for ethical, ecological and health reasons as well. This is the first vegetarian cookbook that feeds the soul as well as the stomach, showing how the consciousness of the cook directly impacts the food, and thus affects the bodies, minds and emotions of those who eat the meal. Complete with rich color photographs and simple instructions, Food soups; main dishes; sauces and chutneys; side dishes; desserts; cakes and decorations; breads, pastries and scones; drinks; and jams, cheeses and yogurts. Also included is a brief, yet informative, overview of the benefits of a vegetarian diet, as well as a general explanation of elements necessary for optimum health including vitamins, minerals, fiber and antioxidants-good for anyone with diabetes, heart problems, and obesity, or anyone looking to enjoy better physical and mental health. The cookbook is fully indexed and includes American measurements as well as metric conversions.

Table of Contents

Introduction and Information	vi
Starters	1	(13)
Soups	14	(12)
Salads	26	(18)
Main Dishes	44	(42)
Sauces & Chutneys	86	(6)
Side Dishes	92	(22)
Desserts	114	(16)
Cakes, Biscuits & Decorations	130	(30)
Treats	160	(14)
Breads, Pastry, Buns & Scones	174	(22)
Drinks	196	(6)
James, Cheese & Yoghurt	202	(12)
Index	214

Excerpts

Chick Pea and Coriander Patties 1 lb chick peas, soaked overnight 1 tbs oil 2 tsp cumin seeds, ground 2 tsp coriander seeds, ground tsp chili, ground (optional) 2 tsp coriander leaves, chopped 1 tbs parsley, chopped 2 tbs plain flour salt and pepper to taste oil, for frying Drain and rinse the chick peas and blend them with oil in a food processor until smooth. Mix in the spices, coriander leaves and parsley. Stir in the flour, salt and pepper and leave for 15 minutes. Roll the mixture into 12 balls, the size of golf balls. Flatten into patties and fry in oil until golden. Makes 12 patties. Serve with Yoghurt and Tomato Sauce. Yoghurt 1 pint milk 1 tbs plain yoghurtBring the milk to the boil in a pan. Leave to cool until just lukewarm. Mix a little of the warm milk with the yoghurt. When smooth, add to the rest of the warm milk. For the yoghurt to thicken, either pour it into a vacuum flask and leave to stand overnight or pour it into a small glass or steel bowl and cover with a lid and leave to stand in a moderately warm place for 6-8 hours (or overnight). Yoghurt can be kept for up to 5 days in a refrigerator. Makes 1 pint. Tomato Sauce 1 tbs vegetable oil pinch of asafoetida (hing) 2-3 tbs tomato puree 8 fl. oz. water 2-3 tbs lemon juice 1-2 tbs cornflower 1 tbs sugar salt and pepper, to taste Heat the oil in a small pan with a pinch of asafoetida. Add the tomato puree, water, lemon juice and cornflower. Keep stirring until the sauce thickens. Add the sugar, salt and pepper.

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Excerpted from Food and Soul: Easy and Tasty Vegetarian Cookery by Nayna Dattani, Concetta Wadhwani
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.