Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual book is filled with richly-flavored vegetarian, vegan and gluten-free recipes like Bengali Potato and Zucchini Curry, Afghan Moussaka Eggplant with Yoghurt Sauce and Bukharian Crock Pot Rice with Dried Fruit that are a welcome change from the usual bland vegetarian and vegan fare. Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable. Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her own family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world--a connectedness to place, history and family.