THE IVSA STANDING COMITTEE ON WELLNESS PRESENTS THE VET RECIPE BOOK '20 A CULINARY CELEBRATION OF OUR GLOBAL COMMUNITY A Dedication: This IVSA Vet Recipe Book was inspired by you all, our global community. It is a celebration of our beautiful cultural diversity and a reminder of unity, as we are all becoming veterinarians and we all eat. We hope that this may deepen our understandings of one another and our cuisines, as well as help us eat healthier and live more wholesomely. - A. SCHAFF, JANUARY 2021 TABLE OF CONTENTS Dedication.....................................................................................2 Table of Contents..............................................................3 Words from the Editors............................................4 Key to the Cookbook....................................................7 Cooking Conversions....................................................8 Regional Recipes IVSA Asia.................................................................................10 IVSA MENA & Sub-Saharan Africa........................................58 IVSA Europe.........................................................................78 IVSA Americas.............................................................109 Concluding Statements......................................119 A message from the editor: Naveesha Shergill, SCoW Chair ('20-'21) Before elected the Chair of SCoW, I was one of the Project Managers assigned to kick-start the Vet Recipe Book. It started off as a collection of healthy meals easily prepared to buffer from not-so-nutritious food served at uni cafeterias. However, as time went on we decided to include ALL types of food, ranging from appetizers to desserts, from all across the world! While nutrition is vital for a healthy mind and body, we also understand that we are a diverse international community and what is a better way to celebrate our different cultures if not through food! Now, a year later, it brings me so much joy to finally say that the VRB is complete and ready to be shared. I would like to extend my utmost gratitude to Alex for putting his heart and soul into this and wanting to collaborate on the VRB, Nabeelah for her wisdom and endless support, to the MOD's Regional Representatives for tirelessly helping us promote the VRB, and last but not least, thank you to every single person who contributed to bringing the VRB to life by sending in recipes. We would not be here today without you all <3 A message from the editor: Nabeelah Rajah, MOD '20-'21 A heartfelt thank you goes out to the team who put this together. Working with you all has been only a pleasure, and has taught me that sometimes, in the places (and online meetings) we least expect, we find gratitude and joy in knowing each other. We find that given our current global climate, we need to hold on to everything that keeps us together. I am so excited to try these recipes and share my eating experiences with our members, this is definitely a food journey I'm excited to embark on! Thank you to every Member Organization (MO) for your contributions. Thank you for adding your flavour to our global family! A message from the editor: Alex Schaff, IVSA SAVMA Colorado State Rep ('20-'21): It has been an honor to develop this collection for our community. You have all exemplified how special it is to be part of IVSA. I've so much enjoyed imagining cooking these recipes with you: the fragrances, the sounds, the richness of tastes, the kindnesses shared. When covid abates, it would be a pleasure to share these meals with you. Until then, my IVSA friends and colleages, I wish you all health, happiness, and good eating as we push through this historic moment in global history. Key to the Cookbook = Vegetarian = Dairy Free = Gluten Free = Vegan C H A P T E R 1 IVSA Asia A MESSAGE FROM IVSA ASIA REP Asia is the largest continent along with great linguistic and food diversity. It has 48 countries, 66 IVSA MO's and so many different cuisines it's hard to count. There is tendency to call cuisines using the name of country, ethnic group & place in which they originated. Most of cities have their own cuisine. Thanks to Vet Recipe Book for covering the diversified food variety of our region. Best wishes! - Chakra Oli, Regional Representative of Asia '20-'21 FROM RIAZ AHMAD (IVSA PAKISTAN) CHICKEN KARAHI "IVSA’S STANDING COMMITTEE ON WELLNESS IS DEVOTED TO IMPROVING THE WELLNESS OF THE PEOPLE IN THE VETERINARY PROFESSION AND AIMS TO PROMOTE THE SELF-IMPROVEMENT OF MENTAL AND PHYSICAL HEALTH IN THE VETERINARY SOCIETY, INCLUDING VETERINARY PROFESSIONALS AND STUDENTS ALIKE. WITH THAT BEING SAID, THE VET RECIPE BOOK IS A GREAT INITIATIVE TO IMPROVE THE MENTAL HEALTH OF VETERINARY STUDENTS AND I REALLY ENJOYED THE VET RECIPE BOOK COMPETITION WHICH I AM HAPPY TO HAVE BEEN THE WINNER! THANK YOU IVSA SCOW FOR PROVIDING ME WITH A CHARMING PRIZE OF 25 EUROS AS A REWARD." -RIAZ AHMAD FROM RIAZ AHMAD (IVSA PAKISTAN) CHICKEN KARAHI INGREDIENTS 1 CHICKEN, CUT INTO SMALL PIECES 1/2 CUP OIL 2 TBSP GINGER GARLIC PASTE 5-6 TOAMTOES, CHOPPED 2 TSP CHILI POWDER 1.5 TSP SALT 5-6 GREEN CHILIES, SLIT IN CENTER 1 TBSP ROASTED CUMIN SEEDS, CRUSHED 1 TSP KASOORI METHI 1 TSP ALL SPICES POWDER 2 TBSP BEATEN YOGURT GREEN CORIANDER AS REQUIRED, CHOPPED Instructions 1) Heat oil in a wok and saute garlic and ginger paste in it. Add chicken and cook it for 3-4 minutes on high flame 2) Add tomatoes, chili powder and salt. Mix it and leave it covered to cook. 3) After 5 minutes, add yogurt, green chilies, cumin seeds, methi and all spices powder and green coriander. Mix it and cook on low flame until chicken is tender and all water dries up. 4) Serve hot with chapattis. FROM ARUN K (IVSA INDIA) SOUTH INDIAN SPICY CHICKEN FRY Instructions and Ingredients 1) Marinate the chicken with ginger garlic paste, red chilli powder, turmeric and salt. Leave it for 20 minutes. The longer you marinate, the better the spices blend into the chicken. I’m usually in a hurry, so I leave it for 20 minutes. You can marinate directly in the pan in which you are going to boil the chicken. 2) Heat the pan with the marinated chicken over medium heat and cook till soft and tender, if required you can sprinkle some water while cooking if the chicken doesn’t release enough moisture. Cook chicken until all the water evaporates. This takes about 10 minutes. 3) Heat oil in another large nonstick pan over medium heat. Add onions, sauté for a minute. 4) Now transfer the above chicken mixture and mix well, add curry leaves and adjust salt if needed and continue to fry. Roast for about 10 to 15 minutes till the chicken is coated well with all the spices and gets a nice golden brown texture. I can al ready feel the taste and aroma…yummy. 4) It’s time to add the garam masala, crushed pepper and green chilies, stir fry for 2 to 3 minutes and turn off the heat. Garnish with coriander and serve hot. South Indian Spicy Chicken Fry is a perfect go with Coconut milk rice and Onion Raitha or with Rasam over steamed rice or Rotis or Parathas. FROM SNIGDHA TRIPATHY (IVSA INDIA) DHOKLA (CHICKPEA CAKE) "DHOKLA AKA CHICKPEA CAKE IS A HEALTHY ALTERNATIVE OF SAVOURY SNACK. IT IS GLUTEN FREE AND A VEGAN RECIPE TOO. IT CAN BE TAKEN BY PEOPLE WHO ARE CALORIE CONCIOUS AND MAINTAIN A HEALTHY DIET AS CHICKPEA ARE LEGUMES AND FULL OF PROTEINS." - SNIGDHA TRIPATHY FROM SNIGDHA TRIPATHY (IVSA INDIA) DHOKLA (CHICKPEA CAKE) INGREDIENTS FOR BATTER CHICKPEA FLOUR - 2 CUPS FRUIT SODA - 1 TEASPOON TURMERIC POWDER - 1 TEASPOON COCONUT CURD/ANY VEGAN YOGURT - 1 TABLESPOON SALT - 1/2 TEASPOON SUGAR/SUGARFREE POWDER - 1 TEASPOON CHILLI-GINGER PASTE - 1 TEASPOON BAKING POWDER - 1 TEASPOON FOR TEMPERING COOKING OIL - 2 TABLESPOONS MUSTARD SEED - 1 TEASPOON CURRY LEAVES - 10-12X SUGAR/SUGARFREE POWDER - 1 TEASPOON GREEN CHILLI - 4-5X LEMON JUICE - 1 TEASPOON Instructions 1) Take chickpea flour in a bowl and add salt, turmeric powder, sugar, chilli-garlic paste, yogurt to it. 2) Add water and mix well. Prepare a batter with consistency same as cake batter. 3) Add fruit soda and baking powder. Mix it well but do not overmix it. 4) Grease a microwave friendly pan/baking tray with oil. Add the batter. Also tap the pan on the table to avoid air bubbles. 5) Add the tray to microwave and bake for 4 minutes (high power (180 C). 6) Insert a toothpick and check if the cake is cooked properly. 7) Now for tempering, heat a pan and add 2 tablespoon of oil to it. Then add curry leaves, green chilies cut in half and mustard seeds to it. Now finally add ½ cup of water and 1 teaspoon of sugar and mix well. Then turn off the gas and add 1 teaspoon of lemon juice to it. Pour the solution over the cake and cut it into pieces. 8) Let the cake now set for 2-3 minutes. You can garnish it with grated coconut on top of it and serve it with mint coriander sauce. This recipe is very healthy having very low calorific value. It is a very good snack for vegetarians and for vegans as well. This is actually a very famous Indian dish popularly known by the name “DHOKLA”. FROM KHUSHI JAIN (IVSA MUMBAI, INDIA) WHITE DHOKLA "I'VE GROWN UP EATING WHITE DHOKLA AS SUNDAY BREAKFAST WITH MY FAMILY. THIS IS THE BEST PART OF MY WEEK." - KHUSHI JAIN FROM KHUSHI JAIN (IVSA MUMBAI, INDIA) WHITE DHOKLA INGREDIENTS 1 CUP REGULAR RICE OR IDLI RAVA - I USED BASMATI RICE ¼ CUP URAD DAL (SPILT AND HUSKED BLACK GRAM) ½ CUP THICK SOUR CURD (KHATTA DAHI OR SOUR YOGURT) ½ INCH GINGER, CHOPPED 1 GREEN CHILI, CHOPPED 2 TO 3 TABLESPOON WATER FOR GRINDING ½ TEASPOON OIL TO BE ADDED LATER TO THE BATTER 1 TEASPOON ENO FRUIT SALT OR ½ TEASPOON BAKING SODA ½ TO 1 TEASPOON OIL FOR GREASING THE PAN ROCK SALT AS REQUIRED (SENDHA NAMAK) BLACK PEPPER POWDER AS REQUIRED RED CHILLI POWDER AS REQUIRED ROASTED SESAME SEEDS AS REQUIRED Making Batter 1) Rinse the rice and urad dal a couple of times in water.