Silk Road Vegetarian by Dahlia Abraham-Klein is a collection of 120 vegetarian, vegan & gluten free recipes ode to the ancient silk road. Being one of the most important trade routes, that crossed Asia and Europe from the Pacific to the Mediterranean the Silk Road was notorious for linking people and their food.
The book features modern recipes with hundreds of years of history behind them. Pulling from her family's strong culinary roots Dahlia has created a collection of good tasting, good for you recipes that are easy to prepare.
There's a nice mixture of recipes included in this book, common things like Hummus, Tahini and Split Pea Soup are interspersed with the more exotic Hamentashen Cookies and Afghan Squash Goulash.
I love fennel, so when I saw the Orange & Fennel Salad I knew that would be the first recipe I tried. The classic combination of licorice and sweet citrus is given a modern twist with the addition of roasted almonds and cranberries. Light and summery the salad was a huge hit at my house. I can't wait to try more recipes from the book.
Enter below to win you own copy of Silk Road Vegetarian by Dahlia Abraham-Klein and be sure to stop by Diabetic Foodie and Cookistry later this week to see what they made from the cookbook and get two more chances to win.
Fennel & Orange Salad
For the salad
2 large fennel bulbs
2 oranges, peeled
1 shallot, finely minced
4 tablespoons dried cranberries
3 tablespoons, sliced roasted almonds
2 tablespoon fresh mint, minced
salt, to taste
freshly ground black pepper, to taste
1. Core the fennel bulbs by cutting a V in the base. Trim off feathery leaves and "fingers", leaving just the bulbs. Slice the bulb thinly.
2. Place the sliced fennel in a salad bowl. Peel the oranges and cut off the bitter white pith. Working over the bowl, cut between the membranes with a paring knife to separate the orange segments, letting any juice drip right into the bowl with them.
3. Add the shallot and toss lightly. Drizzle with the extra-virgin olive oil and red wine vinegar and season with salt and pepper. Sprinkle the cranberries and almonds over the top, garnish with the mint and serve.
For the dressing
4 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
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