The Ayurvedic Vegan Kitchen: Finding Harmony Through Food (Cookbook Review with Sample Recipe!)

Ayurvedic Vegan Kitchen Cookbook

Ayurvedic Vegan Kitchen offers a new and tasty interpretation of idea that wellness depends on balance. Whether you’re drawn to the Indian philosophy of mind-body harmony, or just looking for some nutritious and delicious vegan recipes for No-Meat March, Ayurvedic Vegan Kitchen delivers!

Author Talya Lutzker begins with a good introduction to Ayurvedic philosophy, which emphasizes the importance of the mind-body connection in terms of health and wellness.

Then the book gets down to kitchen business, with chapters divided as follows:

  • Drinks, Teas, and Tonics
  • Breakfast
  • Salads and Salad Dressings
  • Sauces, Spreads, and Condiments
  • Main Meal Dishes
  • Side Dishes
  • Snacks
  • Desserts

Directions are clear, and the recipes I sampled were consistently excellent. Ayurvedic Vegan Kitchen offers a great variety of flavors, delicious spice combinations and many kitchen projects I’d never thought to try — like raw sauerkraut, creamy coconut kefir, and banana curry.

Most of the recipes utilize simple whole-food ingredients familiar to Western cooks, or at least to most vegan cooks; others challenge you to explore ingredients (woohoo!) like kombu, licorice root powder, or fresh turmeric root. I love the emphasis on simple, whole ingredients embraced by the author; and I was excited to try some new ingredients I’d never cooked with before, like sunflower sprouts and toasted sea palm.

Some of my favorite Ayurvedic Kitchen Recipes (so far!) include:

  • Vegan Mango Lassi — coconut milk, mango chunks, lemon juice, and cinnamon make for a luscious breakfast drink!
  • Quinoa Pancakes — why had I never thought to try this?!
  • Creamy Cucumber-Tahini Dressing — cucumber, tahini, olive oil, lemon, minced red onion, coriander… delicious on pretty much any raw vegetable concoction.
  • Gado Gado Sauce — ginger, agave nectar, green curry paste, almond butter, cumin, corriander, and cinnamon flavor this delicious dipping sauce; great for dumplings, wraps, spring rolls, carrots, broccoli, celery sticks, raw cauliflower, etc. etc. etc.!
  • Steamed Collard Wraps — seriously: make these, or cheat yourself! Sweet potatoes, red bell pepper, macadamia nuts, ginger, sunflower sprouts and other nom, wrapped in steamed collard greens… dip ’em in Gado Gado sauce, and die of happiness!
  • Creamy Miso Lentils — red or yellow lentils, miso, fennel seeds, nutmeg, cumin, and raw wild nori magically transform into hearty creamy comfort food.
  • Vegan Black Bean Brownies (see recipe, next page) — yes: my family ate these all in one day… We apologize for nothing!

Ayurvedic Vegan Kitchen does contain many fast and/ or simple recipes; but it isn’t designed strictly as a ‘quick-and-easy’ cookbook. Some of the recipes take a bit of preparation time — but the results make it time well spent.

I’ve enjoyed cooking with Ayurvedic Vegan Kitchen, and recommend it. It’s not really geared towards just-starting-out veggie cooks; but for vegan chefs looking for healthy whole-food recipes to expand horizons or broaden kitchen repertoires, it’s a great addition to ye olde cookbook shelf!

Find Ayurvedic Vegan Kitchen here, or more from author Talya Lutzker here.

Happy (healthy harmonic vegan) eating!

Next page>>> Ayurvedic Vegan Kitchen Recipe: Vegan Black Bean Brownies!

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