Lord Krishna's Cuisine: Art of Indian Vegetarian Cooking

Format: Paperback

Language: English

Format: PDF / Kindle / ePub

Size: 9.04 MB

Downloadable formats: PDF

This satay marinade recipe comes direct from the Southeast-Asian cooks in my husband's family (Thai and Malaysian), passed down from one generation to another. Here they are combined with a lightly curried soup that makes for a wonderful vegetarian/vegan entree - similar to those served at your favorite Thai or Vietnamese restaurant. Brown rice tossed with sweet red peppers, cucumber, scallion, celery, carrot, fresh herbs, pecans, currants, garlic, lemon and olive oil. Vegans also avoid silk, wool, leather and suede in their clothing.

Pages: 816

Publisher: Ebury Press; New edition edition (February 22, 1990)

ISBN: 0712637834

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