Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine

by Nicky Garratt

Nicky Garratt’s love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece—historically based around the kill from the hunt or domesticated herd—this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize resources as well as a selection of recipes that utilizes often-discarded items as ingredients—such as watermelon rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that enables one to quickly locate a recipe by provisions already found in the refrigerator.

Genres: Cookbooks, Food, Vegan, Nonfiction

256 pages, Paperback

First published January 1, 2013

Reviews

[Dray]

Several things really stood out about this book. The first is the author's commitment to not eating animals. Starting that journey early in life and maintaining it through the challenges of his life as a punk rocker is inspiring and lets us see the depth of his character. The second is that this is a real person, he writes from a lot of experience with world cuisines and cultures, from rich to poverty level. There is no corporate voice in this book which makes it real and realistic.
The recipes are a great collection gathered over time and experience. I'm a fan.

[Holly Scudero]

For the vegan home chef who enjoys eating a wide of variety of food from cuisines the world over, “Mango & Mint” is a treasure trove of recipe ideas both old and new. Nicky Garratt has eaten a meat-free diet for over forty years, and his history of world travels as a guitar player in various bands truly shine in this collection of recipes highlighting Arabian, Indian, and North African dishes. Enjoy cooking such exotic dishes as Bitter Melons with Coconut, Cabbage Tagine, or Apple Mustard Rice. Or cook up some more classic recipes such as Harissa, Falafel, or Vegetable Samosas. No matter what you think you may be looking for, this book is sure to feature something to tempt your palate!

But before you get too lost daydreaming about what's for dinner, be sure that you have access to some ethnic grocery stores where you can buy some of the more unusual ingredients necessary for these recipes. Many “normal” grocery stores don't carry fava beans or methi, and some of the spices will surely require a trip to a specific spice store or some time browsing unfamiliar labels in an unfamiliar market. For the average home cook, many of the recipes in this book are unattainable, but there are sure to be plenty of vegans who are up for the challenge.

This review originally written for Sacramento/San Francisco Book Review.

[Kirby]

I love cooking, but I hate recipes. I'm one of those people that just can't let a recipe be, I've got to change it up somehow. Not with this book! This is the best cookbook I've ever owned, everything I've made exactly according to the recipe and it's all turned out incredibly well. The mango rice is wonderful, the spaghetti squash with mustard seeds/etc is also great. If I could only have one cookbook for the rest of my life, it'd be this one. I'll just figure the rest out, these recipes I need to have.

[Kate]

Excellent vegan recipes from North Africa, India, Egypt and Middle east. This guy really knows his spices and the recipes for chutneys and relishes are especially valuable. One of the few recipe books which I end up buying even though it does not dazzle with glossy pictures as much as some cookery books do. And yes, I am including it here because I read it from cover to cover.

[Chris]

Fabulous food and well designed. Tips on bulk cooking and storing to save labor. And some of the little stories were interesting. Dem bones... I've experienced that situation a few times!