Alisa Fleming ~ Indian cuisine is sneaky. It doesn't arrive at your table coated in cheese or swimming in cream, but the dairy is there. In fact, for many dishes it lies within in substantial quantities. Yogurt, paneer (a type of Indian cheese), and various types of mammal milks may be used to flavor or add texture to various Indian dishes. That's what makes this month's issue of the Vegan Culinary Experience so much fun for us here at Go Dairy Free. Inside this free e-magazine, you will find dairy-free recipes for various "paneers," masalas, chutneys, curries, and chai, in addition to all of the following:
Essential Equipment for Indian Food: The Pressure Cooker – Jill Nussinow, MS, RD makes Indian cuisine easy with her tips about using the versatile kitchen tool, the pressure cooker.
Diwali: A Festival of Lights – Not only does Chef Angela Elliott talk about food and the famous Festival of
Lights, she shares a delectable recipe collection.
The Indian Pantry – A primer to help describe and find some of the less common ingredients found in Indian cuisine.
What’s a Curry? – Take the curry challenge. Learn about the different types of curry, make each of them, and tell your story!
Hands‐on Eating! – Who needs forks and knives? Eat the desi way and create a truly authentic Indian meal!
What’s Cooking? – Find out what’s up with the Vegan Culinary Experience this month.
Vegan Cuisine and the Law: The Sacred Cow of Vegetarianism, Religion, and Animal Protection in India – A look into the interplay of the legal and ethical issues surrounding these three ideas.
Marketplace – Get connected and find out about vegan friendly businesses and organizations.
Interview with Chef Fran Costigan – Fran Costigan is a master vegan baker and pastry chef and one of the primary instructors in vegan baking in the world.
Interview with Activist Dr. Alka Chandna, PhD – Alka is the driving force behind several of PETA’s most important programs.
Featured Artist Dan Piraro, Creator of Bizarro – A comic and an artist, Dan has been crafting one of the nation’s leading comic strips since 1985.
Restaurant Review: Chaco Canyon – A Seattle restaurant with a split raw and cooked menu, focusing on community and organic ingredients.
Product Review: Dandies Marshmallows – The Chicago Soydairy scores big points with these delectable, texture‐perfect vegan marshmallows.
Book Review: American Vegan Kitchen – An inspiring cookbook featuring American cuisine that just makes you want to cook and eat.
Book Review: Party Vegan – An inspirational book with full menus for nearly any social gathering.
Book Review: Vegan Unplugged – Literally, a vegan survival guide loaded with pantry tips and easy-to‐make meals you can do sans power.
Recipes – Dozens of Indian-inspired recipes from Chef Jason Wyrick!
Note that while the issue is free for anyone to download, Premium Subscribers (those who help to support the VCE) will get a set of bonus content next week including Chilled Yogurt Rice with Shredded Mango, Toasted Mung Daal, Aloo Gobi, Curried Okra with Coconut, Tamarind Chutney, Hot Plum Chutney, Corn Kachori, Raita, Toasted Mustard Seed Rice, and Boondi Ke Laddoo (cardamom and saffron-infused dessert balls).
Article by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.