Mango & mint Arabian, Indian, and North African inspired vegan cuisine

Nicky Garratt

Book - 2013

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2nd Floor 641.56362/Garratt Withdrawn
Subjects
Published
Oakland, CA : PM Press 2013.
Language
English
Main Author
Nicky Garratt (-)
Physical Description
248 p.
ISBN
9781604863239
  • Ganging Up
  • Almond Syrup
  • Masalas
  • Sambar Powder
  • Moong Dal Base
  • North Indian Base Sauce
  • Orange Flower Syrup
  • Rutabaga Base Sauce
  • White Nut Sauce
  • Breads & Pies
  • Bread Topped with Za'atar
  • Chapati
  • Flax Roti
  • Moroccan Bread
  • Pita Bread
  • Poori
  • Spinach Pies
  • Stuffed Paratha
  • Vegetable Samosas
  • Soups
  • Apple Soup
  • Butternut Squash Soup
  • Cashew Soup
  • Jerusalem Artichoke Soup
  • Lentil Soup
  • Onion Rasam
  • Tomato Rasam
  • Starters & Side Dishes
  • Apple Curry
  • Baba Ghanoush
  • Besan Pancakes
  • Bitter Melons with Onion
  • Breakfast Raita
  • Brussels Sprouts in Rutabaga Sauce
  • Cabbage Curry
  • Cabbage Tagine
  • Curried Watermelon
  • Fenugreek Purée
  • Flavored Moong Dais
  • Green Beans in Tomato Sauce
  • Hummus
  • Mango and Pineapple Curry
  • Muhammara
  • Peanut Vada
  • Pine Nut Pâté
  • Potatoes and Fenugreek
  • Red Radishes in Rutabaga Sauce
  • Sambar
  • Savory Brussels Sprouts
  • Savory Indian Snack
  • Savory Potato Cakes
  • Spaghetti Squash with Peanuts
  • Spicy Long Beans
  • Split Pea Koftas
  • Stir-Fried Peppers and Mushrooms
  • Stuffed Peppers
  • Sweet Potatoes with Scallions
  • Main Courses
  • Bananas in Nut Sauce
  • Baingan Bharta
  • Bitter Melons with Coconut
  • Cabbage and Peas with Ginger
  • Cauliflower, Potato, and Methi Curry
  • Chana Masala with Chiles
  • Crookneck Squash with Yellow Split Peas
  • Eggplant and Chickpeas
  • Falafel
  • Fennel in Nut Sauce
  • Fried Dal
  • Ful Mudammas
  • Instant Celery Root Sambar
  • Jackfruit in Coconut-Cashew Sauce
  • Kale and Moong Bean Stew
  • Kofta Sauce
  • Lima Bean Patties
  • Lotus Root Koftas
  • Mushrooms in Nut Sauce
  • Masala Dosa
  • North African Flavored Pasta
  • Okra North Indian Style
  • Peas and Mushrooms in Gravy
  • Persimmons and Chickpeas with Anise
  • Potatoes and Cauliflower in Gravy
  • Red Cabbage Koftas
  • Tomato-Stuffed Eggplants
  • Grains
  • Apple Mustard Rice
  • Basmati Northern Style
  • Couscous
  • Lime Rice Pilaf
  • Mango Rice
  • Red Pepper and Tomato Pilaf
  • Rice Pilaf
  • Toasted Coconut Rice
  • Salads & Dressings
  • Ajvar
  • Barbecue Sauce
  • Black Olive Sauce
  • Cucumber Salad
  • Lebanese Salad
  • Moroccan Green Pepper Salad
  • Moroccan Orange and Black Olive Salad
  • North African Flavored Pasta Salad
  • Pepper Sauce
  • Roasted Red Pepper Bulgur Salad
  • Spicy Fava Bean Salad
  • Taratoor (Sesame Sauce)
  • Za'atar Dip
  • Pickles & Chutney
  • Chile Citrus Pickle
  • Coconut Chutney #1
  • Coconut Chutney #2
  • Fried Onion Garnish
  • Fruit and Nut Chutney
  • Harissa
  • Indian Vegetable Pickle
  • Kiwi Chutney
  • Lime Pickle
  • Longan and Onion Chutney
  • Lotus Root and Date Chutney
  • Mint Chutney
  • Orange and Almond Anglo-Indian Marmalade
  • Pickled Vegetables
  • Pineapple and Date Chutney
  • Preserved Lemons
  • Sweet Garlic and Chile Pickle
  • Sweet Mango Chutney
  • Tamarind Dipping Sauce
  • Tomato Chutney
  • Desserts
  • Carrot Dessert
  • Coconut Berry Surprise
  • Coconut Halva
  • Date Royal
  • Deep-Fried Batter (Jalebi) in Kewra Syrup
  • Donuts in Syrup
  • Durian Dessert
  • Halva
  • Kumquat Coffee Dessert
  • Lime-Mint-Guava Dessert
  • Nut Brittle
  • Orange Sesame Candy
  • Orange Slices in Syrup
  • White Mulberry Dessert
  • Sample Menus
  • Drinks
  • Almond Drink
  • Angelica Tea
  • Ayran
  • Chickpea Flour Drink
  • Hibiscus Flower Tea
  • Mango Lassi
  • Mint Tea
  • Quince Quencher
  • Watermelon-Basil Juice
  • Recycled
  • Artichoke Stalk "Drumsticks"
  • Banana Peel Relish
  • Besan Scramble
  • Black Vegetable Medley
  • Grilled Vegetables in Oil
  • Leftover Pasta
  • Leftover Vegetable Korma
  • Lemon Peel and Onion Relish
  • Miner's Lettuce Salad
  • Nasturtium Seed Pickle
  • Nettle Saag
  • Nettle Soup
  • Pakoras
  • Pepper Broth
  • Roasted Squash/Pumpkin Seeds
  • Vegetable Curry Dal
  • Vegetables with Apricots
  • Watermelon Rind Bharta
Review by Library Journal Review

Touring on the road as a punk rock musician, Garratt found that tasty vegetarian meals were in short supply-an experience that inspired him to pen his debut cookbook. The work includes standard sections on breads, main dishes, salads, desserts, and more but also features two bonus chapters. "Ganging Up" instructs readers on how to bulk up on staples such as precooked legumes, spice blends, and sauces to make cooking easier and more efficient, while "Recycled" contains tips on using leftovers, foraged items, and homegrown herbs and will appeal to frugal cooks. Garratt does readers a service by highlighting cuisines from regions that offer so much by way of vegan fare that they won't miss the lack of meat. A comparable read is Sally Butcher's The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan; her book spotlights vegetarian food from the region, albeit with dairy and eggs. VERDICT An entry-level and nontraditional approach to Indian, North African, and Middle Eastern vegan fare. Connoisseurs of these cuisines will need to look elsewhere for more depth, but this title will appeal to vegetarians and vegans seeking global inspiration to make everyday meals more flavorful using fresh, unprocessed ingredients and simple cooking methods.-Rukshana Singh, San Mateo P.L., CA (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.