Newly-launched recipe book, The Global Vegetarian will have you eating your beans, peas, and greens, as it offers smart ways to go vegetarian
The Global Vegetarian
A few days ago, a popular international website reported that one of the oldest civilisations of the world i.e. the Egyptians, were vegetarians. Given the fact that most sedentary civilisations were vegetarian, perhaps going green on the beans isn't a fad after all.
Aubergine with Mozzarella is Italian and can be served either as a starter or as a side
Also, understanding how the need to reduce our carbon footprint has become more acute, vegetarianism just might be the solution as is professed by the book, The Global Vegetarian. Easing the transition from meat to beans, over 200 recipes in the book have been collated that have non-vegetarian textures and incorporate equally palatable vegetarian ingredients as alternatives.
Taking this further, Mridu Shailaj Thanki, Juhee Prabha Rathor and Vandana Shailaj-Thanki, all UK-based co-authors of the book, assert that the recipes have been culled out from their travels across the globe. Shailaj-Thanki, comments on how vegetarian dishes can be a mainstay in one’s diet, “With increased awareness and motivated by health reasons, ethics and ecology, we believe, there is a mindfulness about what individuals are choosing to eat. Some convert to vegetarianism while others reduce meat intake, and significantly increase vegetarian options in their diet. In Britain now, vegetarians account for 10% of the population.”
Shailaj-Thanki reflects that unlike other books, two out of three authors are vegetarians whereas one is not. This has led to “skillfully created veggie versions of the same, thus increasing the vegetarian choices”, in her words. The Mumbai-born writer speaks for her love for Indian food — especially so, as she states that it has the largest proportion of vegetarians in the world i.e. 40%. “While most cuisines produce a substantial number of side dishes, in our experience, after English, Italian, and perhaps American, Indian cooking gives food lovers a wider choice of vegetarian options than any other cuisine.”
The social worker by profession vouches for the book’s variety, “We believe that there are not many recipe books that provide a wide range from different locations, a few lesser-known, like Paraguay for example, and some already internationally popular for their food, like Italy. A majority of the recipes have been sourced directly from cooks who make traditional/staple dishes for their families on a daily basis,” she adds. The book offers innovative veg versions of traditional non-veg dishes, which aren’t usually available to vegetarians.
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