Richa Hingle grew up in India, where everyday food was vegetarian, with a focus on legumes, grains, nuts, and vegetables. Eating fresh, local, wholesome foods was a way of life. Today, she is the prolific and award-winning recipe developer, blogger, and photographer behind the very popular VeganRicha.com. She has a large community of followers who love making her recipes and sharing them with friends. Richa’s instructions are easy to follow and her step-by-step photographs encourage anyone to learn how to make great Indian food. Her eBook Indian Vegan Diwali Sweets was wildly successful because of her ability to create vegan versions of Indian deserts that were previously deemed too difficult. Richa lives, writes, and cooks in Seattle, Washington.
"Richa Hingle's first cookbook is nothing short of phenomenal. ...I
can't wait to keep cooking from one of the best cookbooks on Indian
food (vegan or not) I've ever seen." (Colleen Holland, Co-Founder
of VegNews Magazine)
"Richa's recipes for the vegan dietary lifestyle are rich and
comforting. Love the refreshing take on some of the classics that
often rely heavily on dairy. I can't wait to sample them!"
(Raghavan Iyer, author of 660 Curries)
"In this extraordinary cookbook, Richa Hingle masterfully combines
the traditional flavors and techniques of Indian cuisine with
streamlined cooking methods and healthier ingredients, resulting in
the best collection of vegan Indian recipes anywhere." (Robin
Robertson, author of Vegan Without Borders, Vegan Planet, and
others)
"With superbly spiced recipes, eye-catching photographs amd
mouthwatering descriptions, this book will find a permanent place
in your kitchen. Richa's recipe for Quinoa Cauliflower biryani
alone is worth the price of the book."
(Monica Bhide, author of Modern Spice, and A Life of Spice)
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