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Discover the secrets of healthy and sustainable eating that have been practiced along the Spice Routes of Asia for centuries. This unusual book is filled with richly-flavored vegetarian, vegan and gluten-free recipes like Bengali Potato and Zucchini Curry, Afghan Moussaka Eggplant with Yoghurt Sauce and Bukharian Crock Pot Rice with Dried Fruit that are a welcome change from the usual bland vegetarian and vegan fare.

Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable.

Author Dahlia Abraham-Klein is a food educator who draws from her own family heritage of Central Asia to create meals that honor what is most meaningful about cooking and food everywhere in the world--a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity--discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet totally exciting and different.

Silk Road Vegetarian delves into the cultural and spiritual traditions of the Silk Road to show how cultural traditions have influenced the cuisine. Each dish has a rich history--linking past to present in a particular place. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet interesting diet with locally-sourced, earth-friendly ingredients.

The astonishing array of recipes in this book will inspire every home cook. All dishes are easy and simple to prepare, and codes are applied to identify which ones are:

• Vegetarian
• Vegan
• Gluten-free

Try one of these recipes, and you'll agree that peoples living along the Silk Road created a unique culinary tradition that we have much to learn from today.

• Sales Rank: #70784 in Books
• Published on: 2014-06-17
• Released on: 2014-06-17
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .60" w x 6.00" l, .95 pounds
• Binding: Paperback
• 192 pages

Review
"This book is more than a (primarily) vegan or vegetarian cookbook. It's a terrific resource for gluten-free folks, with a wide variety of options and tastes. Silk Road Vegetarian by Dahlia Abraham-Klein is a genuinely approachable book, with recipes that really work. It's worthy of a special place in any international vegetarian or vegan cookbook collection." —The Weiser Kitchen blog

"There are so many recipes in Silk Road Vegetarian that I can't wait to try. As long as you've got spices on hand (or know where to find them), these recipes will transport you to places you dream of travelling (or at least, I do)." —The Jew and the Carrot blog

"The recipes in Silk Road Vegetarian are delectable, creative and healthy! I love the fact that every recipe includes a generous garnish of Dahlia's personal memories and cultural insights. This user-friendly cookbook will become an asset in my kitchen." —Rinku Bhattacharya, author of The Bengali Five Spice Chronicles

"Imagine a vegetarian and gluten-free excursion along the Silk Road that is redolent with spices and scented with roses, oranges, and herbs. Silk Road Vegetarian will bring you along on a journey through Asia, Africa, Europe, and India—with a bit of Latin influence as well."—with a bit of Latin influence as well." —Dr. Jean M. Layton, co-author of Gluten-Free Baking For Dummies

"Kudos for Dahlia's beautiful Silk Road Vegetarian cookbook. Its food and lore are vibrant, evocative, and colorful, as are the pictures of the dishes and family gatherings. Each dish is as simple and wholesome as it is delicious. The book spans several cultures and cuisines while always remaining straightforward and within reach. All this and perfectly vegetarian and gluten-free. All I can say is WOW! You'll be eating your veggies, I guarantee it!" —Levana Kirschenbaum (www.levanacooks.com), celebrity chef and author of The Whole Foods Kosher Kitchen and Levana Cooks Dairy Free!

"A collection of vegetarian recipes from Central Asia (including the Middle East and India), this book is right up my alley. I have many recipes bookmarked and am enthused to keep using this cookbook!" —The Spiced Life blog

"Chickpea Dal with Coconut Broth and Basmati Rice is a wonderfully fragrant, 15 minute, "storm gourmet" recipe that you'll love. The dal is nutty, creamy, and beautifully spiced." —Steamy Kitchen blog

"Sharing the "secrets of healthy and sustainable eating as practiced along the trade routes of Asia for centuries," this book is perfect for mindful cooks who want to eat a healthy diet filled with locally-sourced ingredients." —Diabetic Foodie blog

About the Author
Dahlia Abraham-Klein holds a Masters in Education and a degree in naturopathy. She is the Environmental Commissioner in her local community and the CSA site holder.

Most helpful customer reviews

27 of 29 people found the following review helpful.
Take your tastebuds on a culinary adventure along the Silk Road
By Bundt Lust
I've been vegetarian for over ten years, and am always looking for creative, healthy ways to spice up my cooking. I've taught students from more than 100 countries, including many from Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and Turkmenistan) who were eager to share their languages and cuisines with me. However, there are very few cookbooks that focus on this region, even less so from a vegetarian context, so this is one cuisine that remained relatively unknown to me.

In "Silk Road Vegetarian," Dahlia Abraham-Klein has compiled over 120 vegetarian, vegan, and gluten-free recipes that serve as an exploration and a celebration of the foods from the Silk Road, from elegant jeweled polos / palaus, curries and dal, Persian kookoos and soups/stews, Bukharian stuffed veggies to shawarma-spiced potatoes, curried veggies, and a wealth of lighter desserts.

Along the way, you'll read about Dahlia's culinary pilgrimage and her family's roots in Persia, Afghanistan, Bukhara, India and Israel. The book begins with an excellent and compact illustrated guide to the spice pantry, tips on basic preparation for tofu, legumes, rice and quinoa (with a handy illustrated guide to the various types of rice available and four pages of descriptions and cooking instructions), an excellent guide to food preservation via freezing (which I have not seen in other cookbooks) that gives a step-by-step overview of various cooking and storing methods that will allow you to make the most of an abundance of seasonal produce (or leftovers from your CSA box).

You'll find quick and basic staples like hummus, tahini, harissa, za'atar, and chutney, light appetizers including stuffed grape leaves, kookoo (herb frittata), Sephardic leek patties, and an amazing Indian red lentil falafel (especially since I am not normally a fan of either lentils OR falafel!). There are many fresh salads like orange and fennel, minted beet salad, curried spinach salad with apples and grapes, and roasted veggies (I particularly enjoyed the roasted carrots with feta and parsley, which I made with rainbow carrots and sheep's milk feta).

Curries and hearty stews tend to dominate the main dishes, including curried lentil burgers, chickpea and lentil curries. I really enjoyed the Afghan squash goulash and Afghan risoto; Afghan cooking is relatively unknown to me. As I am a huge fan of rice dishes (and frequently serve them as a main meal), I really appreciated the wide range of polos (shirin polo, with jewel-like dried orange strips, adas polo with apricots and caramelized onions) and Bukharian pilafs. The quick and easy veggie sides are the perfect way to round out a meal.

The chapter on desserts offers many lighter (mostly vegan) options, including several rice puddings, parfaits, quick breads, and fruit-based desserts (I tried the orange blossom date balls and they were a hit). Those who are on a gluten-free diet will also appreciate that all the baked goods are also GF, including buckwheat hamentaschen, cinnamon apple cake, and berry-almond coconut scones.

The instructions are clear (and the font thankfully large / dark enough to read easily from a cookbook holder) and the ingredients should be commonly available at your supermarket (despite the many Persian and Central Asian recipes, Dahlia uses commonly available substitutes - cranberries for barberries, for example, although you will find one that calls for limoo Omani - dried limes). Gorgeous full-color photos illustrate about half of the recipes. There are step-by-step photos for some of the techniques, making "Silk Road Vegetarian" approachable by any level of cook.

"Silk Road Vegetarian" has given me many new quick and healthy recipes that can be assembled even on a hectic weeknight, and the exotic spices will transport your taste buds. I loved the section on preserving and freezing fruits and veggies, as all too often I found myself throwing away perfectly good produce. This is a perfect cookbook for one who is new to vegetarian / vegan cooking as the clear instructions (particularly for washing and soaking the various types of rice and the guide to preserving fruits and veggies) and step-by-step photos make it easy to follow along.

(Review copy courtesy of the author)

17 of 17 people found the following review helpful.
A Culinary Treasure
By Suzette Diamond
This is my new go to cookbook for preparing delicious and healthful exotic dishes with ease. I am making it a point to try a different recipe every Friday. Dahlia Klein uses fresh ingredients and spices to create interesting new flavors that are simply stated, over the top. I recommend this cookbook to both aspiring cooks and experienced chefs. The ingredients are accessible and step by step instructions flawless. I have tried the Persian green herbed stew, roasted beet and nectarine salad with lime zest, yellow split pea soup (Indian style), Bukharian green herbed rice (makes for yummy leftovers), pesto zucchini (Italian style) and roasted cauliflower salad with tahini and za'atar (Middle Eastern). Her recipes are appealing; fragrant and colorful, nutritious and traditional of cultures whose cuisines were not part of the American quilt until recently. The color photos are most helpful. Definitely add this to your repertoire.

19 of 20 people found the following review helpful.
Love It!
By Sa
Silk Road Vegetarian is truly one of a kind. As a Jewish woman I feel that every cookbook I encounter has the same types of boring fish, chicken, and meat dishes that everyone already knows and is tired of. Silk Road Vegetarian gives me so many exotic dining options bursting with flavor. I love knowing that any recipe I choose is gluten free and vegetarian since I can cook and eat for my family without feeling guilty afterwards. Another thing is that a lot of these recipes are cultural recipes that have never been written down formally, and only passed down through word of mouth from generation to generation for hundreds of years. Having them all in one place, and with healthy alternatives, is a huge time saver and ensures that they will be forgotten.

I would highly recommend this to anyone looking to spice up their menus and give their families and guests something new and exciting to try!

See all 58 customer reviews...

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