GangaFeb 24

Vegan Indian Food by Ragini Dey

A bright catchy book with a style more suited to younger cooks than my ancient age. A nice range of recipes.

But I have one hangup about this book. I want to see LOTS of recipes with LOTS of protein in them if a book claims to be "vegan" or "vegetarian" (or similar such as "plant-based"). LOTS. Like maybe 2 dozen in a book this size. There are perhaps 8 or 9 in this book

Ragini is well known in Adelaide, running Ragi's New Deli in Hutt St, and featuring on Ragini's Spice: http://www.raginispice.com.au/#/ She ran The Spice Kitchen for many years, an extremely popular place. It was so successful that they expanded to include Indian cooking and spice-appreciation classes and became renowned for making everything from scratch, right down to the pickles, chutneys and spice mixes.

I met the person who her partner/husband (?) at that time, and after the restaurant closed, and we were good coffee mates until we both shifted and were no longer able to catch up so often. I still run into him occasionally. Lovely to talk spice and cooking adventures with someone who understands.

This is her third book. I hope it does well.

#CookbookBrowsing #Cookbooks #RaginiDev #Vegan #VeganIndianFood #IndianFood

Show threadPollinatorsFeb 24
@LifeTimeCooking Good morning. I have created a backup persona. The [email protected] persona is having technical difficulties. Hello Hello. Let’s breathe deeply everything in the garden. #fermentation
Show threadGangaFeb 24

@Pollinators Waving at your new persona 👋 👋 👋

Gardens fix any problem ❤️

Show threadPollinatorsFeb 24
@LifeTimeCooking Hello. The Kirsten Shockey fermentation book with miso ideas carried me through the dark times. We have a little koji on the way. And the plant cook book shown…and more. #fermentation
Show threadGanga
@Pollinators Her Miso book is great. I bet you are looking forward to Spring and Summer. We are so lucky here to have year-round gardens. Slower in Winter, but still so much can be grown.
Feb 24 at 10:14pmWeb
Show threadPollinatorsFeb 24
@LifeTimeCooking One wonders how many fermentations to do at the same time? The chickpea miso recipe is first. We have a nice blanket of snow cover in the garden. #zone4b, #minnesota
Show threadGangaFeb 24

@Pollinators Nice! Have you made miso before?

Never too many fermentations!

Show threadPollinatorsFeb 24
@LifeTimeCooking This will be miso number one. We have good fermentation experiences, however nothing that goes around the calendar.
Show threadGangaFeb 25

@Pollinators It is such fun. I think the only real mistake I made with the soy bean miso is that I didn't mash or blend the beans enough. So there are some skins and a few small chunks of beans.

It's only really noticeable in soup. In other things that have texture anyway, it is not noticeable. So I just blend the miso into a paste when using it as miso soup.

Show threadPollinatorsFeb 25
@LifeTimeCooking A Sandor Katz suggestion was making slightly lumpy miso and straining the miso used in miso soup. This was our plan.
Show threadGangaFeb 25
@Pollinators Yes, good plan.