Indian cuisine is replete with vegan and vegetarian dishes. Vegans and vegetarians are spoiled for choice. So indulge shamelessly in the season's embarrassment of riches. India has the largest population of vegetarians in the world. There are several reasons for this. Three of India’s major religions — Hinduism, Buddhism, and Jainism — teach the practice of 'ahimsa' or non-violence towards all beings. Because of this religious tradition, India has the highest percentage of vegetarians out of all the countries in the world. While Hinduism does not demand a vegetarian diet, many are vegetarian as part of their beliefs. Meat consumption is very low. Meat brings lethargy. Lethargy causes you to feel sleepy or fatigued and sluggish. According to scientists, it may take 48 to 72 hours to fully digest meat, whereas vegetables and fruits digest in hours.
The staple diet in south India is rice and coconut as it grows in abundance. Masala Dosa and Idli are the most famous South Indian dishes which are made from rice and lentils and very little oil is used to cook it. Punjab is in the North of India and uses a lot of cream in its dishes, to create the richness in the curry which has always been popular with the British palate. Kormas, chickpea masala, and paneer dishes are popular. Gujarati Cuisine is well known for flavourful, healthy vegetarian dishes. Spices and seasonings are very important in Indian food including turmeric, cumin, asafoetida, curry leaves, cardamom, and mint. Potatoes and gourds feature heavily, as does rice, wheat, millet bread, and dal or lentils. The vegetarian thali from Rajasthan, India is a well-balanced meal. Since many Indian religions promote vegetarianism, Indian cuisine offers a wide variety of vegetarian and vegan delicacies.
Chef Collin Pereira continues to recreate his own versions of the traditional classics by blending home and restaurant-style cooking techniques to give you the best of both worlds. Ancient Indian wisdom, generations-old family recipes and local British ingredients come together in perfect harmony in an exciting new Avatar. The hybrid cooking experience. The new breed. The crossbreed. Some of our products and recipes use Alpro Vegan Soya Single Cream and other readily available alternative ingredients as a substitute for dairy cream.
India has the largest population of vegetarians in the world. Surveys by FAO and USDA estimate 40% of the Indian population as being vegetarian. Some countries have strong cultural or religious traditions that promote vegetarianism, such as India, while other countries have secular ethical concerns, including animal rights, environmental protection, and health concerns. Three of India’s major religions — Hinduism, Buddhism, and Jainism — teach the practice of 'ahimsa' or non-violence towards all beings. Because of this religious tradition, India has the highest percentage of vegetarians out of all the countries in the world.
Dal is probably the most essential staple dish in Indian cuisine. It is one of the most magical and economical foods in the universe. A handful of lentils, a few spices, and just a bit of DIY transforms into a pot of deliciousness that's nutritious and enliven your taste buds. Vegan and Vegetarian Food from India in a Jar by Chef Collin Pereira. Indian cuisine is replete with vegan and vegetarian dishes. Vegans and vegetarians are spoiled for choice. India has the largest population of vegetarians in the world. Recreating the traditional medium spiced tadka dal lentil curry using an amalgamation of North Indian spices. Come! Indulge shamelessly in the season's embarrassment of riches.
Indian cuisine is replete with vegan and vegetarian dishes. Vegans and vegetarians are spoiled for choice. Chickpeas and dal (lentil) are probably the most essential staple dishes in Indian cuisine. It is one of the most magical and economical foods in the universe. A handful of lentils, a few spices, and just a bit of DIY transforms into a pot of deliciousness that's nutritious and enliven your taste buds. Vegan and Vegetarian Food from India in a Jar by Chef Collin Pereira. India has the largest population of vegetarians in the world. Recreating the traditional medium spiced Chickpeas curry or chickpeas masala using an amalgamation of North Indian spices. Come! Indulge shamelessly in the season's embarrassment of riches.
Quick and easy vegan, vegetarian, and gluten-free crispy savory lentil patties/ lentil fritters using DIY DO INDIAN YOURSELF RECIPE MIX POWDER BLEND. A delicious, fried, or baked snack made of lentils and oats. It is packed with the vegan goodness of lentils, oats, and a medium spiced South Indian spice mix. These are crispy on the outside and tasty on the inside! These would make a healthy and wonderful appetizer as well as a breakfast! Recreating my own version for the classic lentil patties using simple easily available local ingredients for the British Indian food enthusiast. Simply mix with lukewarm water and allow it to mellow and soften. Form them into circles and gently press them into little discs and fry or bake. Eat them while still warm with India in a Jar chutney.
Quick and easy homemade Vegan and Vegetarian Pakora using DIY Do Indian Yourself Indian Fritters Recipe Mix. Cook crispy Indian snacks using the Indian Fritters recipe mix by following the simple instructions. Enjoy it on its own with tea or coffee or as a side dish alongside your favourite Indian curry.
SUITABLE FOR VEGANS AND VEGETARIANS:
This product is suitable for vegans and vegetables when not used in conjunction with meat, fish, and cheese.
Some examples are Potato Pakora, Mushroom Pakora, Cauliflower Pakora, Broccoli Pakora, Apple Pakora, Mixed Vegetable Pakora, Spinach Pakora, Onion Bhaji, Batter Fried vegan Dishes, Onion Bhaji Fish and Chips.
CLICK HERE FOR COOKING VIDEO
A warming instant thick broth-style soup and a side dish that is exotic, fragrant, healthy, aromatic and distinctly flavored. A medium spiced savory and tangy thick soup made with mixed vegetables, aromatic and fragrant Indian spices, lentils and tamarind fruit. It can be enjoyed on its own as an appetizer or as an accompaniment or alongside a meal as a side dish.
An instant healthy soup and a side dish that is exotic, fragrant, aromatic and distinctly flavoured. A medium spiced savoury and sour thin soup made with an intricate mix of aromatic and fragrant Indian spices, turmeric powder, lentils and sweet and sour tamarind fruit. It can be enjoyed on its own as an appetizer or as an accompaniment or a side dish.
Indian Spice Powder to prepare a Turmeric and Black Pepper Soup and Side dish - Ready to Cook Masala Powder - Masala Mix
100% Plant-based, Sugar-Free, No artificial flavours, 100% Vegan and vegetarian, No artificial colours.
Recipe for a medium spiced vegan and vegetable dish that is exotic, fragrant, healthy low fat, aromatic, and distinctly flavored. Made with aromatic and fragrant Indian spices, and tamarind fruit it can be enjoyed as a main meal with steamed rice or Indian bread or any other type of bread. This AROMATIC AND FRAGRANT LOW FAT VEGAN AND VEGETARIAN CURRY spice powder blend also works well with any type of vegetable/ paneer cheese/ lentils and soya bean chunks.
CLICK HERE FOR COOKING VIDEO
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Hippocrates of Kos is considered to be the "Father of Medicine"
‘HIPPOCRATES said, “Let food be thy medicine and medicine be thy food.” The most Hippocratic sentiment of all.