Silk Road Vegetarian. Dahlia Abraham-Klein
Orange Peel Rice V GF
Zucchini with Basil Vinaigrette V GF
Sesame Noodles V GF
Casablanca Quinoa V GF
Spinach Stuffed Portobello Mushrooms GF
Cinnamon-Spiced Butternut Rings V GF
Maple-Mustard Roasted Parsnips V GF
Roasted Sweet Potatoes with Coriander Chutney V GF
Lemony Roasted Vegetables V GF
Okra Curry V GF
Rutabaga Oven Fries V GF
Shawarma-Spiced Potato Wedges V GF
Curried Green Beans V GF
Hamentashen Cookies V GF
Baked Lemon Rice Pudding V GF
Peach Cobbler V GF
Halvah Parfait V GF
Persian Rice Cookies GF DF
Rhubarb Crisp V GF
Zucchini Loaf V GF
Spiced Clove Plum Cake V GF
Rice-Flour Malabi V GF
Orange Blossom Date Balls V GF
Cardamom Banana Bread V GF
Spiced Carrot Cake V GF
Orange Zest Almond Cookies V GF
South African Crunchies V GF
Berry-Almond Coconut Scones V GF
Indian Spiced Coconut Cardamom Tapioca V GF
Cinnamon-Apple Cake V GF
Indian Rice Pudding V GF
Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd.
Copyright © 2014 Dahlia Abraham-Klein
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior written permission from the publisher.
Library of Congress Cataloging-in-Publication Data
Abraham-Klein, Dahlia.
Silk Road vegetarian: vegan, vegetarian and gluten free recipes for the mindful cook / Dahlia Abraham-Klein; foreword by Stephanie Weaver. -- First edition.
pages cm
ISBN: 978-1-4629-1416-6 (ebook)
1. Vegetarian cooking--Asia. 2. Silk Road. I. Title.
TX837.A258 2014
641.5’636095--dc23
2013040337
Distributed by
North America, Latin America & Europe
Tuttle Publishing
364 Innovation Drive
North Clarendon, VT 05759-9436 U.S.A.
Tel: (802) 773-8930; Fax: (802) 773-6993
Japan
Tuttle Publishing
Yaekari Building, 3rd Floor
5-4-12 Osaki, Shinagawa-ku
Tokyo 141 0032
Tel: (81) 3 5437-0171; Fax: (81) 3 5437-0755
Asia Pacific
Berkeley Books Pte. Ltd.
61 Tai Seng Ave, #02-12,
Singapore, 534167
Tel: (65) 6280-1330; Fax: (65) 6280-6290
First edition
17 16 15 14
10 9 8 7 6 5 4 3 2 1
Printed in Singapore 1403 CP
TUTTLE PUBLISHING® is a registered trademark of Tuttle Publishing, a division of Periplus Editions (HK) Ltd.
A portion of the author’s proceeds will go to hunger relief organizations in the U.S. And around the world.
Photo Credits
Front cover and pages 7, 50, 53, 58, 64, 69, 71, 82, 84, 85, 88, 96, 99, and 108: Jennifer Jagusak Back cover flap and page 14 (author photos): Daniella Abraham
The Ultimate Food Journey
Foreword by Stephanie Weaver
Silk Road. Have two words ever carried more exotic intrigue? Dahlia Abraham-Klein takes us on a culinary journey through the lands of her heritage. While reading the book I learned about her family, I sat at her table, I tasted her food.
Dahlia traces her family’s history back to the Babylonian Exile of the Jewish people during the sixth century BCE. Her ancestors have lived in present day Iraq, Uzbekistan, Afghanistan, Pakistan and India. More recently her parents traveled the world and her mother incorporated all the cuisines she tasted into dishes that melded with their Central-Asian Jewish heritage. Dahlia’s recipes emphasize the use of spices, legumes, and grains. She offers in-depth information on these staples we take for granted, improving our cooking and allowing us to savor the flavors even more deeply.
What makes this book unique is that it is vegetarian, making it supremely accessible to so many readers. You can serve these dishes alongside meat or—as I do—make them the flavorful centerpieces of a plant-based table. Dahlia and I have a similar story, finding wellness and healing through changing our diets by eliminating wheat, dairy, meat, and sugar. As a plant-based cook and blogger, I appreciate that this book is filled with recipes I can make without having to make substitutions. Gluten-free recipes are clearly labeled, and the book brims with a healthful ethos. At the same time, all readers will feel welcome at her table, no matter their dietary preferences.
I treasure cookbooks that take me on a journey, that challenge me to incorporate a palette of spices with vegetables and use them successfully. I had never stuffed grape leaves or made falafel before; now I have. The falafels, made with red lentils instead of chickpeas, were light,