Vegan MoFo Day 25: India

October 25th, 2011 · Lisa · gluten-free, Recipes, Savory, sugar-free, vegan mofo · Comments

So far as I am able to judge, nothing has been left undone, either by man or nature, to make India the most extraordinary country that the sun visits on his rounds. ~ Mark Twain

By this time next week I should be in India.

Over the past few months I’ve worked closely with Sharan to develop a busy workshop schedule for the month of November. You can see what we have planned here. If you happen to be in India, I would love to have you join us for the amazing events we have created. We will be making fantastic food and sharing practical information about how thrive on a plant-based diet.

Sharan is a nonprofit organization based in India who’s mission is to spread holistic health awareness, and support an ecologically sustainable and compassionate lifestyle. I am thrilled to have the opportunity to work directly with an organization that is so perfectly aligned with my values.

As I prepare for the overwhelming beauty of India, my imagination is full of the aromas of cardamom, cumin, ginger and cinnamon. India’s rich culinary culture is its greatest export. I look forward to being wrapped in the thick smell of spices, wandering the busy markets and learning more about our world’s most veg-friendly countries.

Although I will be presenting workshops on raw food, most of the traditional Indian dishes I know require a good long simmer. As much as I promote eating a lot of fresh, raw produce, I believe that all whole foods are a good, healthy part of a our diets. The focus on lentils and beans in India’s cuisine has helped to protect them against many of the lifestyle diseases that have become common in North America. Today’s recipe doesn’t actually call for beans but it did help to find a great use for that large eggplant that appeared in my CSA share last week.

Baingan Bharta recipe on Eat Live Run (thanks Jenna!)

The results are a creamy, with a slight smokiness from the roasted eggplant and a vibrant spiciness from the combination of cumin, ginger and tumeric. On a grey day in Toronto there is no better way to transport yourself to India (plus, it saves you the 18 hour flight).

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