Dino Sarma Weierman
Dino Sarma Weierman was born in New Delhi, India, and immigrated to the United States with his family in 1986. Cooking has been a passion for him since childhood. He draws his influences from his mother and from watching many hours of food shows on television.
Alternative Vegan: International Vegan Fare Straight From the Produce Aisle
Author: Dino Sarma Weierman
Publisher: PM Press/Tofu Hound Press
Published Fall 2011
Page Count: 224 Pages
Size: 10 by 7
Subjects: Cookbook, Vegan
“I want you to look at the recipes presented here and be as excited as a kid with a new toy. I want your heart to race, your mouth to water, and your pots and pans to sing to you as they bring together the elements of a good dining experience.” –From the Introduction
Tofu, seitan, tempeh, tofu, seitan, tempeh . . . it seems like so many vegans rely on these products as meat substitutes. Isn’t it time to break out of the mold? Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouth-watering dishes include one-pot meals--such as South-Indian Uppama and Chipotle Garlic Risotto along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.
Explore your inner chef and get cooking with Dino!
“This is vegan new school, which is really vegan old school, which draws on traditions that pre-date any of us. Cooking can be empowering, no doubt about it.”
- Lauren Corman, host of Animal Voices on CIUT in Toronto.
For a calendar of speaking events, please click here
Alternative Vegan International Vegan Fare Straight from the Produce Aisle: A Review
By Amy Steele
Vincent Guihan has assembled quite a collection of recipes here, ranging from vegan standbys such as Tomato Herb Sauce and Simple Vinaigrette Salad Dressing to more unique offerings like Tofu and Kale Hot Pocket and Tangy Pumpkin, Tomato, and Jalapeño Soup. There is an entire chapter devoted to sauces alone, which can be mixed and matched with different pastas, salads, and entrees, such as Tofu Cutlets and Light Seitan Cutlets, for endless mealtime possibilities.Read more | Buy book now | Download e-Book now | Back to reviews | Back to top