Veggie Blog

Book Description
The food cooked in a brahmin home was sathvic paying special attention to the balance and nutritive value of the dishes prepared; the ladle of plain cooked dhal served before the rice and the topping of a dollop of homemade clarified butter/ghee; the balance of plain and spicy food, and the benefits of yoghurt as a final course to set right any imbalance in the food eaten for the day – were scruplously maintained. Most days even now, onion and garlic are not used in cooking. The word curry is originally derived from kari a Tamil word for a preparation of a dry vegetable with spices. Gradually the British added water and meat to curry and hence it came to be known as the Madras Curry . Hence curry/kari is basically vegetarian and later began to be associated with all meat dishes. In the Chettiar, Mudaliar, Nadar or Vellalar community a stir-fry vegetable is known as poriyal . This book is specially formatted to suit all who desire to plan a good tamil vegetarian meal – what is today known as combos. The tambram cuisine has an amazing range of vegetables cooked in a variety of methods – in the form of stir-fry, ‘kuzhambus’/gravy vegetables or dhals, sambhars/vegetables with dhals, ‘kootus’/vegetables with coconut or and, with plain dhals.

Book: Vegetarian Samayal of South India by Viji Varadarajan
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Book Description
A friendly informal tone and some splendid recipes have made this a perennial bestseller. For all who love the fruits of the earth and the art of cooking. A classic with almost a million copies sold to date.

Who is the intended reader?

It says the book is for “all who love the fruits of the earth and the art of cooking”.

What is this book about?

According to the description, the book has a friendly, informal tone and some splendid recipes.

Who is behind Vegetarian Epicure?

The author named in the title is Anna Thomas. The description calls it a classic with almost a million copies sold, which is a sales claim this page cannot confirm.

Everything above comes from the book description on its Amazon page.

What is worth knowing about a classic cookbook before reading?

A classic cookbook is a snapshot of when it was written, and what we know about nutrition has moved on. The description says it has sold almost a million copies, which is a statement about popularity, not about the nutrition advice it contains. It is wise to read older recipes alongside current guidance.

Current guidance is easy to find. The Dietary Guidelines for Americans publish advice that encourages a healthy eating pattern at every stage of life, and the Harvard Healthy Eating Plate shows what a balanced meal can look like at a glance.

Older vegetarian recipes can lean on butter, cream, cheese and eggs for richness. That is not a problem in moderation, though saturated fat should be limited if you have raised cholesterol. The Harvard page on types of fat explains the types of fat. You can often swap in olive oil or reduce cheese without ruining a dish.

Cook at your own comfort level, taste as you go and adjust seasoning and salt. Nothing about enjoying a classic book requires you to follow every quantity as written. If you have a medical condition that affects your diet, ask a doctor or dietitian first.

Related on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats

Book: Vegetarian Epicure by Anna Thomas
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Book Description
New from bestselling authors Imar Hutchins and Dawn Marie Daniels comes The Vegetarian Soul Food Cookbook: A Wonderful Medley of Vegetarian, Vegan & Raw Recipes Inspired by the Southern Tradition. Written not only for Vegetarians but really for anyone that is interested in making classic American Soul Food without losing the flavor of your grandmother’s Sunday dinner, but with a new and healthier spin. No more missing out on good hearty Southern foods because everything is cooked with meat, in meat or is meat! Here’s a way to introduce your family and friends to vegetarian twists on their favorite dishes.

Who is behind The Vegetarian Soul Food Cookbook?

The description names Imar Hutchins and Dawn Marie Daniels as the authors. The title shows Dawn Marie Daniels.

What will I learn from it?

The Amazon description says it offers vegetarian twists on favorite dishes, for people who miss Southern foods that are cooked with meat or are meat.

Who is it for?

It says the book is written not only for vegetarians but for anyone who wants to make classic soul food with a healthier spin, without losing the flavor of grandmother’s Sunday dinner.

What kind of book is The Vegetarian Soul Food Cookbook?

The description gives the full title as The Vegetarian Soul Food Cookbook: A Wonderful Medley of Vegetarian, Vegan & Raw Recipes Inspired by the Southern Tradition.

This summary is based on the book description on the Amazon page.

How can classic Southern dishes be made without meat?

Many traditional Southern dishes are flavoured with smoked or cured pork, and swapping that flavour is the main challenge. Smoked paprika, liquid smoke, mushrooms, onions, garlic, herbs and a bit of good oil all supply depth. Beans, greens, corn, sweet potatoes and okra are already central to Southern cooking and are naturally plant-based.

Salt is the main trap when you season without meat. The Harvard page on sodium explains that processed foods supply a large share of sodium, and that too much is linked with high blood pressure. Taste before you add salt, and rinse tinned beans.

The Harvard page on vegetables and fruits to eat plenty of vegetables and fruit sits comfortably with collard greens, black-eyed peas and tomatoes. Frying, rich sauces and sweet desserts are enjoyable but are energy-dense, so keep portions in mind.

The description mentions raw and vegan recipes as well. People with diabetes, high blood pressure or heart disease should discuss any change in eating with their doctor.

More on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Diet and Fitness: How Carbs, Fat and Protein Fit Together

Book: The Vegetarian Soul Food Cookbook by Dawn Marie Daniels
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Book Description
“Dakshin” is an ancient Sanskrit word meaning “south.” It symbolizes what this Cookingbook is all about – the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin also includes an extensive glossary of terms and ingredients for those new to Indian cuisine and a meal planning section. From sambars and rasams to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a Healthy, balanced approach to eating, Dakshin is an ideal Cookingbook for today’s lifestyle.

What recipes can I expect?

The dishes it names include sambars, rasams, desserts and sweet treats, chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas and vadais. It also has photographs and a meal planning section.

Who is behind Dakshin?

Chandra Padmanabhan is the author listed in the title.

What does Dakshin cover?

The description explains that “Dakshin” is an ancient Sanskrit word for “south” and says the book is about South Indian vegetarian cuisine.

Do I need experience to use it?

The book description says the book includes “an extensive glossary of terms and ingredients for those new to Indian cuisine”.

This summary is based on the book description on the Amazon page.

What is a balanced South Indian meal made of?

The description lists rice dishes, sambars, rasams, chutneys, pickles, pakoras and sweets, which together make up a typical South Indian meal. In practice, such a meal tends to combine a cereal (rice), a legume-based dish (sambar or a dal), vegetables and a fermented or cultured food, and that is a good pattern to know.

Lentils and other legumes provide protein and fibre; the Harvard legumes page describes how they fit into healthy eating. Vegetables add vitamins and fibre, and the Healthy Eating Plate from Harvard suggests that vegetables and fruits fill half the plate.

Fried foods such as vadais, bondas and pakoras are best kept for occasions. Coconut features in many dishes and is high in saturated fat, which the Harvard page on types of fat notes when discussing types of fat.

If you are new to this cuisine, a glossary helps with unfamiliar ingredient names, and the description mentions that the book includes one. Check ingredient labels if you avoid certain allergens, as legumes, nuts and sesame are common in this cooking.

Related reading on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Diet and Fitness: How Carbs, Fat and Protein Fit Together

Book: Dakshin Vegetarian Cuisine from South India by Chandra Padmanabhan
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Book Description
Is God a Vegetarian? is one of the most complete explorations of vegetarianism in the Judeo-Christian tradition. Young, a linguistics and New Testament scholar, attempts to answer the question being asked with greater and greater frequency: “Are Christians morally obligated to be vegetarians?”

Many people are confused about the apparent mixed messages within the Bible. On the one hand, God prescribes a vegetarian diet in the Garden of Eden and the apocalyptic visions of Isaiah and John imply the restoration of a vegetarian diet. However, it is also clear that God permits, Jesus partakes in, and Paul sanctions the eating of flesh. Does the Bible give any clear guidance?

Close readings of key biblical texts pertaining to dietary customs, vegetarianism, and animal rights make up the substance of the book. Rather than ignoring or offering a literal, twentieth-century interpretation of the passages, the author analyzes the voices of these conflicting dietary motifs within their own social contexts. Interwoven throughout these readings are discussions of contemporary issues, such as animal testing and experimentation, the fur industry, raising animals in factories, and the effects of meat-eating on human health.

Book: Is God a Vegetarian? by Richard A. Young
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