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Mohrbooks Literary Agency Maren Wiederhold |
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MAKE IT PLANT-BASED!: INDIAN
50+ Recipes for Vegan Curries, Chaat, Breakfasts, Breads, and Sweets
Discover the deliciousness of vegan versions of favorite Indian foodspart of Workman's new series of passionate plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes such as:
*Chile "Cheese" Lentil Pancakes
*Tofu Tikka
*Fluffy Onion-Stuffed Flatbread
*Oat Milk Chai
*Roasted Strawberry-Almond Milk Rice Pudding
And much more!
Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!
Srishti Jain is a Californian-Indian food writer, recipe-developer, and vegetarian chef. Growing up in the Bay Area, she began fusing western produce and eastern cuisine from a young age. Throughout her career, her focus has been on expanding her creativity with vegetables and pastry skills. She is known for her supper clubs and pop-ups in San Francisco, New York, London, and beyond as well as her work as a chef at various Brooklyn restaurants. She also writes a newsletter inspiring home chefs to build their own menus and host more dinner parties. She currently resides in Brooklyn with her cat, Clam. Find her @srishti.jpg.
Mehreen Karim is a Brooklyn-based freelance recipe developer, writer, and pop-up chef. Her culinary style is best known for inspiring home cooks like herself to take risks in the kitchen, and she was recently named to the Future of Food 50 list by Cherry Bombe magazine. Mehreen was born and raised in the South, and her cooking often reflects her diverse food memories and the experiences that shaped her upbringing. While residing in New York, she continues to garner buzz around Southern cooking, as her Southern-inspired pop-up dinners sell out within minutes. When Mehreen isn't planning a menu for her next pop-up, she's writing articles or recipes for food media outlets like Bon Appétit, Food52, Eater, and more. Find her @reeniekarim.
*Chile "Cheese" Lentil Pancakes
*Tofu Tikka
*Fluffy Onion-Stuffed Flatbread
*Oat Milk Chai
*Roasted Strawberry-Almond Milk Rice Pudding
And much more!
Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!
Srishti Jain is a Californian-Indian food writer, recipe-developer, and vegetarian chef. Growing up in the Bay Area, she began fusing western produce and eastern cuisine from a young age. Throughout her career, her focus has been on expanding her creativity with vegetables and pastry skills. She is known for her supper clubs and pop-ups in San Francisco, New York, London, and beyond as well as her work as a chef at various Brooklyn restaurants. She also writes a newsletter inspiring home chefs to build their own menus and host more dinner parties. She currently resides in Brooklyn with her cat, Clam. Find her @srishti.jpg.
Mehreen Karim is a Brooklyn-based freelance recipe developer, writer, and pop-up chef. Her culinary style is best known for inspiring home cooks like herself to take risks in the kitchen, and she was recently named to the Future of Food 50 list by Cherry Bombe magazine. Mehreen was born and raised in the South, and her cooking often reflects her diverse food memories and the experiences that shaped her upbringing. While residing in New York, she continues to garner buzz around Southern cooking, as her Southern-inspired pop-up dinners sell out within minutes. When Mehreen isn't planning a menu for her next pop-up, she's writing articles or recipes for food media outlets like Bon Appétit, Food52, Eater, and more. Find her @reeniekarim.
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Book Published 2025-05-13 by Workman |