Friday, September 30, 2023 7 Brooklin Town Crier While I was raised eating meat, was vegetarian for 10 years, and plant-based for 13 years, I have consistently enjoyed eating Indian food. It has certainly made being vegan easier. I love knowing I can eat out at an Indian restaurant and will have multiple menu items to choose from. According to Greenpeace, India has 400 million vegetarians, which is the highest rate of vegetarianism worldwide. Plant-based eating is deeply rooted in three of India's prominent religions: Hinduism, Jainism and Buddhism. They all believe in the concept of Ahimsa, which means kindness and non-violence towards all living things. According to the Food and Agriculture Organization, India also has the world's lowest rate of meat consumption. This does not mean India is meat-free, nor is it a requirement for those following these religions. Indian food remains the most plant-based friendly cuisine in the world. When eating in Indian restaurants, you may be pleasantly surprised at the amount of vegan options. If in doubt, ask the server what menu items contain dairy. Ghee is used in some recipes and is clarified butter. Another dairy ingredient sometimes found in Indian food is paneer, a cheese that doesn't melt. Yogurt and milk are also used in dishes. Overall, you will find a wide variety of vegan options on the menu. One of the quick and easy Indian meals I make at home is Channa Masala. The following recipe is from the website www.simpleveganista.com. Ingredients • 1 tablespoon olive oil or 1/4 cup water for water saute • 1 large yellow onion, diced • 4 - 5 cloves garlic, minced • 1 - 2 serrano chilli peppers, seeds removed and diced • 2 tablespoons fresh ginger, grated or minced • 2 teaspoons garam masala • 1 teaspoon EACH ground coriander, cumin and turmeric • 1 cinnamon stick • 2 cans (15oz) chickpeas, drained and rinsed • 1 can (28oz) diced tomatoes with juices • 1/4 cup water, + more as needed • 2 small lemons or limes, juice of • salt & pepper to taste Optional garnish • 1 bunch cilantro Instructions (Serves 4 - 6) • Start with chopping, dicing and mincing the onion, garlic, ginger and serrano chilli. This is the most work you'll have to do. • Heat oil in a Dutch oven over medium heat and saute the onions until translucent. Add the garlic, ginger, chilli and spices and saute for 30 seconds to 1 minute. • Add the chickpeas, tomatoes, cinnamon stick and 1/4 cup of water, turn the heat to low and simmer at a gentle boil for 15 - 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove the cinnamon stick and stir in the lemon juice. • Serve with rice and optional garnish. Store: Leftovers can be stored in the refrigerator in an airtight container for up to 5-6 days. Sheree's hack: Add chopped spinach at the end for a nutritional boost. If you are freezing this recipe, skip the spinach, The Joy of Indian Food Plant-Based Eating by Sheree Nicholson #1 Realtor in Brooklin since 2012* 12 Lennon Crt, Whitby 60 Darius Harns Dr, Brooklin 21 Lennon Crt, Whitby 9 Dopp Cres, Brooklin 54 Tunney Pl, Brooklin For Sale! SOLD OVER ASKING! Brooklin is Tanya Tierney Country! 75 Vanguard Dr, Brooklin For Sale! *Based on RE Stats Inc. Data for Toronto MLS Units Sold For Sale! For Sale! Coming Soon!