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I’m a six year vegetarian, six month vegan who is slowly converting to gluten-free as well. I’m married to an American-born Indian whose parents moved from Mumbai, India in the 70s. With her, his mother moved with her seemingly endless knowledge of delicious Gujarati Indian food. All of this knowledge is cataloged in her head, she does not use measuring utensils with the exception of a measuring cup for water but even then it’s not for measuring. It is my goal, and the wish of my husband, that I learn the art of her Indian cooking. Her food isn’t like the Indian restaurants. She’s always used minimal amounts of oil, fresh veggies and spices and I’m not sure she even owns curry powder. It’s true, fresh off the boat, Indian cuisine.

So why should you care? Well, do you love food? Spices? Vegetables? Then that’s why. I’ve been playing around with her cooking for the past six years, but now that I’m completely vegan I’m realizing how nutritionally balance her meals are.  And mostly vegan. I want to use her knowledge of such an interesting cuisine and add it to my currently minimal knowledge of veganism. I won’t be focusing completely on Indian food, there is so much wonderful yumminess that is veganism out there. Besides, I love to BAKE. Accompany me on this ride through the eccentricities of veganism, gluten-free baking and Indian cooking.

One Comment leave one →
  1. Renee Otte permalink
    March 1, 2010 5:33 pm

    Very cool…can’t wait to see more.

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