Vegetarian Flavors with Alamelu

Wholesome, Indian Inspired, Plant-Based Recipes

By: Alamelu Vairavan

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Paperback | 24 November 2020

At a Glance

Paperback
256 Pages

Dimensions(cm)
22.8 x 17.7 x 1.91

Paperback

$40.75

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All the best vegetarian recipes from Alamelu's cookbooks and TV show

Alamelu Vairavan, cookbook author and host of the popular PBS show "Healthful Indian Flavors with Alamelu" has been showing her readers and viewers how to embrace vegetables and protein-rich legumes with her flavorful, easy-to-follow recipes for years. Now all her vegetarian favorites are available in one volume, for home cooks who want creative, palate-pleasing ways to prepare wholesome vegetables like kale, cauliflower, radishes, eggplant, swiss chard, squashes and much more. These recipes are low-calorie, low-fat and packed with nutrients, fiber and flavor

Included are 100 recipes, including 25 brand-new ones, that celebrate the marriage of Indian spices with nutritious vegetables, beans and lentils. These fusion recipes range from appetizers, soups, curries, salads and vegetable entrees to chutneys and desserts, and each one is accompanied by a full-color photo and step-by-step instructions. Also included are a helpful guide to Indian spices and ingredients that make it easy for home cooks to create authentic Indian meals.

Sample recipes:

Butternut Squash in Tamarind Sauce
Peanut Coconut Chutney
Carrot Lentil Soup with Kale
Sweet Potato, Black Bean & Spinach Quesadillas
Chickpea Apple Farro Salad
Cauliflower-Cashew Rice
Seasoned Cabbage Rice Pilaf
Asparagus with Ginger and Coconut
Brussels Sprouts and Chickpea Poriyal
Swiss Chard Lentil Crumble
Heavenly Lima Bean Masala
Parsnips with Green Peas

Industry Reviews

"Nearly 50 years after she moved to Wisconsin with her husband in 1971, [Alamelu has] built a nationwide audience for her recipes and approach in the kitchen. . . . Now, she's published her seventh cookbook, Vegetarian Flavors with Alamelu: Wholesome, Indian Inspired, Plant-Based Recipes . . . Vairavan has cooked dinner at the James Beard House in New York, but most of all she loves hearing from home cooks and helping them to add vegetables to their meals. "-- Kristine M. Kierzek, Milwaukee Journal Sentinel

"Filled with South Indian and Indian-inspired dishes, the cookbook ensures your in-season vegetables are never boring. We especially enjoyed the soups, rice dishes and vegetable seasoning suggestions. (The dishes make flavorful sides even if you're not vegetarian.) If you are not familiar with South Indian cuisine, Vairavan provides guidance for purchasing the necessary spices, flavorings and other ingredients at grocery stores and Indian markets."--Edible Phoenix

"Ms. Vairavan showcases why specific names matter when a cuisine offers a wide variety of choices like kootu, korma and poriyal in this, her seventh cookbook. . . . Her recipes are easy to follow and short, and she did it to erase another distortion. 'Indian cooking is not all laborious or difficult,' she says."-- Arthi Subramaniam, Pittsburgh Post-Gazette

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