My Indian Table

My Indian Table

Quick, Easy & Healthy Indian Vegetarian Comfort Food Recipes

In My Indian Table, Vandana Sheth draws upon heartwarming memories of her mother's cooking while growing up in India with her knowledge as a registered dietitian nutritionist and certified diabetes educator. In this beautiful full color cookbook, she transforms heavy Indian dishes to lighter, easy-to-prepare, authentic, delicious and healthier options.

• Over 60 delicious and healthy vegetarian recipes

• Step-by-step instructions

• Shortcuts to streamline and speed up the cooking process

• Full color pictures

• Tips for success, stocking your kitchen, key ingredients, shopping and storage tips

• Recipes for all culinary skill levels

• Tasty dishes that can promote health and prevent disease

• Wine pairing with Indian food and stories

There is so much more to Indian food than chicken tikka masala, naan, samosa, and vindaloo!

Whether you are a meat lover, vegetarian or vegan, this book is a flavorful, fun and exciting way to enhance your meals.

In My Indian Table you'll find basic recipes, beneficial beans, vibrant veggies, glorious grains, tasty accompaniments, flavorful light meals, indulgent desserts, and delicious drinks.

Read An Excerpt from My Indian Table

I have taken some of my favorite ingredients and created a delicious one bowl meal for convenience, flavor and easy clean up. The golden hue of turmeric and aromatics turn each bite into a flavor and textural explosion. The addition of garbanzo beans to this recipe provides a nice protein and fiber upgrade.

This recipe came about one warm summer day when I had just gotten home from work and wanted to relax in our backyard with my family. I pulled together a few ingredients that I thought may play well together and cooked this in a wok in our backyard stove while sipping on some wine. This dish is in honor of my husband who loves simple one-bowl meals.

Curried Power Bowl

Makes 4-6 servings

Ingredients

1 tablespoon oil
1 teaspoon cumin seeds
1 large onion, chopped 1 1/3 cup
2 serrano chili (deseeded and chopped) optional
1/2 teaspoon ground red chili
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon garlic
1 teaspoon ginger
8 cups cauliflower florets 2 pounds (about 1-1.5 large heads)
2 14-oz cans garbanzo beans rinsed and drained
4 tomatoes chopped
2-4 tablespoons chopped cilantro (optional)
Bag of greens

Method:

Heat oil on medium high setting in a saucepan

Add cumin seeds and sauté for 1 minute until darker brown

Add onions and sauté until golden brown

Add red chili, turmeric, cumin, coriander, garam masala, garlic, ginger, sauté for 1 minute

Add cauliflower and mix well and cook for 5 minutes

Add garbanzo beans, tomatoes, mix well, cover and cook for 5-7 minutes

Garnish with cilantro and enjoy

Serving suggestions:

Serve on a bed of greens with a drizzle of cucumber raita, place it inside a whole grain tortilla and enjoy as a wrap, or enjoy with a side of quinoa or rice.

From my Indian kitchen, to your table, I truly believe that you will create your own beautiful memories with simple and delicious Indian food surrounded by your loved ones.

Order your copy of My Indian Table today to enjoy delicious and flavorful meals that are easy and healthy.

In My Indian Table, Vandana Sheth draws upon heartwarming memories of her mother's cooking while growing up in India with her knowledge as a registered dietitian. In this beautiful full color cookbook, she transforms heavy Indian dishes to lighter, easy-to-prepare, authentic, delicious, easy-to-follow, and healthier options.
Vandana Sheth, RDN, CDE, FAND, is the owner of a nutrition consulting practice focusing on diabetes, eating disorders, food allergies, health promotion and disease prevention. She has over two decades of experience working with individuals, groups, community organizations and schools and specializes in intuitive eating, food allergies, vegetarian nutrition, diabetes and family nutrition. She has written numerous articles on nutrition for magazines and other professional publications and has served as a nutrition expert specializing in food allergies and vegetarian nutrition with a multitude of community organizations. As a National Spokesperson for the Academy of Nutrition and Dietetics, representing one of the largest media markets, Vandana frequently speaks to a wide range of audiences on hot topics related to health, wellness, nutrition and disease prevention. She provides dynamic presentations including vegetarian cooking demonstrations to promote a healthy lifestyle. Vandana has done countless media interviews and is frequently quoted in print publications as well as online media. Some examples of her media appearances/quotes include: Huffington Post, Self Magazine, Diabetes Today, Diabetes Living, Today's Dietitian, Ladies Home Journal, Time, Chicago Tribune, Los Angeles Times, San Diego Tribune, Weight Watchers, Prevention, Shape, US weekly, US News & World report, Washington Post, WebMD, Kidseatright, EverydayHealth, Men's Health, CBS, and Torrance Citicable. She was honored to receive the 2016 Excellence in Private Practice, Business and Communications award by the California Academy of Nutrition and Dietetics. Vandana's love for gathering around a table with delicious, home-cooked meals began as a child watching her mother, who so lovingly and creatively wove her kindness and open heart into every meal, pulling people in from the community to their family table and celebrations. Vandana now carries on this tradition through her own love for spending quality time with family and friends, watching American football, traveling, enjoying fine dining and wine tasting experiences and long walks with their dog, Shadow. My Indian Table is Vandana's first cookbook; one of many to come in the future. From the Author My love for gathering around a table with delicious, home-cooked meals began as a child watching my mother, who so lovingly and creatively wove her kindness and open heart into every meal, pulling people in from the community to their family table and celebrations. When I moved to America, I was amazed at how many people would ask me what I ate if I was a vegetarian - only salads? Thus began my passion for sharing my heritage and culture through food. Every time we entertained at our home, or anytime I took food to a party, although I would have a variety of food choices for our friends, the biggest hit was always the Indian vegetarian option. Over the years, friends, colleagues, and clients often asked for my recipes but more importantly encouraged me to write a cookbook. This spurred my desire to write this book, sharing delicious and flavorful Indian recipes that tickle your palate and enhance your health. Recipes in this book are a culmination of some of my mom's recipes, and inspiration from the amazing cooks in my life including my mother-in-law, aunts, friends, and my imagination. My Indian Table is my first cookbook; one of many to come in the future.
Sharon Palmer, RDN, MS in Sustainable Food Systems, is a registered dietitian, and a nationally recognized nutrition expert who has personally impacted thousands of people's lives through her writing and clinical work. She lives outside of Los Angeles with her husband and two sons.

Editorial Reviews

Vandana Sheth's expertise as a Registered Dietitian/Nutritionist, Certified Diabetes Educator and her zeal for healthy lifestyles that feature plant-based meals for family and friends are evident in these recipes. Vandana has provided the Indian food lover like myself, easy to prepare meals that are packed with a delicious pairing of flavors and healthful ingredients, easy to find. Move over salt, sugar and ghee, Vandana's home-made meals are here to enjoy!
-Wahida Karmally, Dr.PH, RDN, CDE, CLS, FNLA, Special Research Scientist, Columbia University. Associate Editor, Journal of Clinical Lipidology.

In addition to sharing her knowledge as a registered dietitian nutritionist and certified diabetes educator, I love that Vandana shares her culture in My Indian Table. Everyone should be consuming more plant-based meals, and Vandana's book offers over 60 quick and tasty options, most of which can be made in under 30 minutes. I also appreciate that My Indian Table includes gluten-free dishes, and most of the recipes are either vegan or can be made vegan. This book is a fantastic resource for improving your health, enjoying delicious, flavorful dishes, and learning about Indian cuisine.
-Cynthia Sass, MPH, MA, RD, CSSD, Performance Nutritionist and New York Times bestselling author

If you are looking for something new and want to add fresh, exciting flavors to your day-to-day meals, you will love My Indian Table. Vandana Sheth makes Indian cooking surprisingly easy but also mouthwateringly delicious. This predominantly plant-based cookbook contains healthy recipes for all occasions. Grab a spoon and get cooking! This cookbook gets 5 hearts!
-Ruth Frechman, MA, RDN, CPT. Author of The Food Is My Friend Diet.

Her recipes are easy to follow and since each dish takes less than 30 minutes to prepare, and promotes a predominantly plant-based diet, My Indian Table is the perfect solution to health meals for our busy lives. Vandana's passion for cooking and her knowledge of ingredients are not just thrown together. They are combined with a story to tell about the health benefits of her ingredients, and how each ingredient individually and collectively affect our nutritional core. My Indian Table has brought my love for Indian cuisine and culture into my home and the variations of meals that I can prepare have become endless.
-Carline Louis-Jacques, MD, MPH

From the Inside Flap

I have been looking forward to Vandana's, My Indian Table, for years and am delighted that her years of education and cooking, love for food, and teaching are all combined in this amazing book that demystify Indian cuisine. Her Tofu Bhurji is an excellent complement to my family's big, mostly non-vegan, weekend breakfasts. I surprise myself at how great my dishes come out, and how I can tweak each meal because she offers alternative spices and food selections that encourage experimentation. I am particularly fond of curry and garbanzo beans, and her Chana Masala is a favorite go-to dish when I am hungry and short on time. When feeling under the weather I reach for my turmeric milk latte (with coconut milk) as a great substitute.
-Carline Louis-Jacques, MD, MPH