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This is not an Ayurvedic cookbook, but the use of spices and herbs has the same overlay.

Indians cook naturally, using Ayurvedic principles. Growing up, I often heard things like add more ginger or garam masala to a dish to help aid in digestion or because it’s winter. The tradition of natural, Ayurvedic cooking is passed on from generation to generation. You will automatically get all the benefits of Ayurvedic cooking and healing, as the principles are ingrained in Indian cooking.

Indian Vegan Recipes

All of the recipes in this book are gloriously, triumphantly vegan. A majority of the traditional Indian vegetarian recipes are vegan by design. Eggs, hard cheeses, and honey are not a part of a typical Indian vegetarian diet, and therefore not an issue. You will find recipes from appetizers to desserts. Every effort has been made to keep the recipes as authentic as possible—anything less and they never would have passed me, my husband, or my other taste-testers!

Soymilk and other soy products were not used as a replacement for milk or protein except in very few recipes and they are all in the Soy Products section (page 173). I felt that vegans and vegetarians have or can find enough recipes for soy and may be looking for traditional Indian recipes to increase their vegan base repertoire. If you want to substitute soy products for milk, it’s easy to do so; just follow the vegetarian recipes in my book New Indian Home Cooking.

Serving Indian Meals

Indian dishes can be enjoyed in a variety of ways. Serve one Indian dish with your traditional American meal; for example, try a vegetable curry side with your favorite sandwich, or make a complete Indian meal. Indian meals can be as simple as dal and chawal (beans and rice) or as complicated as a thaali meal.

Traditionally, Indian meals are served in a thaali—a large, rimmed plate. The thaali is lined on one side with two to six little bowls (about 4 to 6 ounces each)—called katori. Many dishes tend to be in a sauce, and picky Indians want to keep the flavors separate. The small bowls also offer an aesthetically pleasing presentation. The more festive the meal or more important the guest, the greater number of bowls included in the thaali. Each bowl is filled with a different item. An elaborate Indian vegetarian thaali will have a dal, one to three cooked vegetable dishes, salad, chutney, pickles, yogurt, and dessert all served in bowls with roti, rice, and papad.

Don’t be overwhelmed! A daily meal consists of one dal, one vegetable, and roti or rice. Chutney, pickles, salad, and papad are condiments and can be added to any simple to elaborate meal. This is very similar to a meal of meat, potatoes, green beans, and dinner rolls. Nutritionally speaking, such mixed meals of protein, vegetables, and grain provide a greater variety of nutrients.

Indians subscribe to hospitality to the nth degree. Any time you enter an Indian home, you are expected to eat or drink something; it’s about honoring the guest. For more information on Indian hospitality, see Snacks, Chaat, and Beverages (page 51).

Vegan Nutrition

Food—good-tasting and good-for-you—is my passion. As a dietitian, I counsel people on preventing and managing disease. No matter how healthy it is, I know that if food does not taste good, people (patients) will not eat it, at least not forever. Numerous studies indicate that consumers want food that tastes good and is nutritious—in that order. If the dietary changes you make are not permanent, it can be a frustrating experience. And on that note, I recommend to all my clients that, in moderation, all foods can fit into a healthy diet.

One of the reasons you might choose vegan foods is for optimal health. Numerous fears and myths surround vegan diets and its nutritional adequacy. Writing this book gave me an opportunity to research vegan nutritional concerns. I’m pleased to report that a vegan diet, if planned properly just like any other diet, can meet your nutritional needs throughout your life. The main