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Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers Paperback – April 27, 2010
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“[Romero] offers a dynamic intro to Latin food ways with her latest cookbook, Viva Vegan! that even the most staunch omnivore will salivate over…Newcomers to Latin food and plant-based dishes will appreciate Romero’s primer on the Latin pantry and how to source these ingredients.”
# 10 on Tucson Weekly’s bestseller list for the week
“[Romero] comes to the rescue of cooks whose imagination limits their vegan output, and vegans who would like more Latin dishes on their menus. There are 200 recipes in this colorful book; among favorites like tacos, burritos, and tamales (and everything else you’ll find in popular Mexican, Cuban, Costa Rican, South American and Spanish restaurants), there are wonderful desserts, salads, stews, snacks, sweets, casseroles, and…ooooh, those creamy corn-filled empanadas!...There is a great selection of dishes that everyone will enjoy…’Crepes with Un-Dulce de Leche and Sweet Plantains’ are swoon-worthy…Bottom Line: Would I buy Viva Vegan!? Sí.”
“Crepes with Plantains…[is] one of the best vegan breakfast ideas I’ve come across…A good cookbook for novice cooks as well as for those more experienced cooks who want to add a little variety to their culinary repertoire. It works well as an introduction to preparing Latin foods.”
“[An] insanely creative cookbook.”
The Electric Review, May/June/July 2010 issue
“As Terry Hope Romero shows in Viva Vegan!, it's entirely possible for diners to get big flavor with organic ingredients that fore-go all-things-animal. Here, Romero takes a fresh approach to vegan cooking,…introducing an assortment of recipes that simultaneously pay homage to vegan principles and the saucy-flair of traditional Latin cuisine…Viva Vegan!, which speaks with equal precision to both the professional chef and the novice, contains a complete course in how to apply vegan principles to Latin cooking…Noted for its clear narrative that educates without intimidating.”
Bergen Record, 6/14/10
“Two-hundred festive recipes fly off the pages of this Latin-American book, each sacrificing meat and dairy but not authentic techniques.”
Deseret News, 6/15/10
“Romero blends her Venezuelan roots with her experience working in a New York Latino-operated restaurant to create Latin American vegan recipes.”
“Flipping through this book was both fun and jaw-dropping. Not only was it beautifully written, I also don’t think I’d have predicted that so many classic Latin dishes would lend themselves so well to going meat and cheese-less. The recipes were compelling–and all looked fresh and perfect for summer.”
Miss Eco Glam Blog, 4/28/10
“Inside the book are recipes for every aspect of Latin Cooking… You will learn the basics of Latin cooking, how to make beans from scratch, how to perfect a Tamale, and how to make authentic desserts. This book will keep you busy in the kitchen for as long or as short as you like, the variety of recipes in here are fabulous!... It’s the kind of recipe book you read and start drooling because each dish sounds so exotic and sooo yummy!”
“Latin-style food has been hugely underrepresented in vegan cookbooks, but this new book sets everything right.”
About the Author
More About the Author
Also a professional designer, Terry loves art, illustration, fashion, gaming, comic books, dancing, writing, reading, and yoga. Terry lives, cooks and eats in NYC.
Top Customer Reviews
I realized recently, however, that supportive as they are, many don't think that it's possible to have a vegan meal that doesn't taste like "substitution" food. I have no desire to shove my opinion down people's throats; when we have visitors or I have to contribute food, I would LOVE to be able to prepare and share vegan meals where they don't necessarily notice that there aren't any animal products. I've quickly learned that this is more than just possible--it's probable. Like any kind of cooking-- you just have to learn the techniques and tricks of the trade (for instance, until quite recently I didn't realize that it is a good idea to press tofu). This book is a fantastic resource for achieving this goal.
Last night my husband (an omnivore) and I had the chickpea potato enchiladas paired with spinach, capers and raisins-- it was AMAZING; I never anticipated capers and raisins pairing so brilliantly together. My husband, a self proclaimed cheese-addict said that they were some of the best enchiladas I've ever made hands down. I followed the recipes to a T. In the future he'll request these over their cheese-drenched cousins.
As other reviewers have alluded to, the educational components of the book are thorough, enlightening and engaging. I am completely smitten with this book and would recommend it to anyone interested in becoming a better vegan cook and/OR just better acquainted with Latin American cooking in general.
I highly recommend this book for pretty much anyone; there are dishes for a simple weeknight dinner or more impressive undertakings for impressing dinner guests-omnis included!
Favorites: Cilantro Lime Rice, Pupusas, Cafe Con Leche Flan, Green Onion Salsa, Eggplant Torta Sandwich (omg I could eat one of these every meal, every day, forever), Colombian Style Red Beans, Savory Orange Rice, Tofu Chicharrones, and Spicy Tortilla Casserole with Roasted Poblanos.
If you're new to vegan and / or Latin cuisine, fear not! Romero thoughtfully includes a primer on the vegan Latin pantry, along with numerous sidebars, suggested menus (The Buena Vegan Social Club, Colombian Colors, Buenos Aires Potluck, Sofrito So Good, etc.), and a quick-start shopping list (which can be printed at the author's website) that'll have you whipping up vegan delights with Latin flair in "sólo unos minutos" (okay, maybe un poco más for some of the recipes). Quirky Spanish phrases pepper the book; they may not be grammatically correct, but they're likely already familiar to non-Spanish speakers.
Recipes are straightforward and in easy-to-read typeface; recipe names are in all-caps red, while the ingredients and steps are supplemented with tips, uses, and variations.Read more ›
First of all, I'm crazy about the seitan recipes in this book! Brilliant! And what's more, she has you steam it the way you steam vegan sausage rather than boiling it forever in otherwise wasted veggie broth. Never boil seitan again! Steaming it is much better. And I was so impressed with the deliciousness of her seitan. I wanted to eat it plain, seriously. And, you know, no one usually does that.
The recipes really taste authentic. And it's so inexpensive! I'm addicted to the yellow rice just to have on hand. Her recipe has you make your own annato-infused oil, but she explains how you can replace it with pre-made achiote paste if you've got that. Well, my local Latin grocery carried that, so making the yellow rice is a snap. I will never use one of those packs again (not that I really ever did, I like cooking too much).
This really isn't a beginner's cookbook. Some recipes have you make other recipes first. But for people who can chop an onion and garlic a little more quickly (which is my secret way of being able to tell if a person cooks often or not), this is a serious cookbook that will help you make incredible food.Read more ›
Most Recent Customer Reviews
I bought this book now three times, for three of my vegetarian friends (obviously they don't know each other, aaaand I have too many hipster friends). They all loved it. Read morePublished 1 month ago by Ted Green
I'm a bit disappointed only because I was sure when ordering the book was also "Gluten Free." I like it, but I will make changes for those "gluten. Read morePublished 5 months ago by Debbie
Yummy recipes. I've only made a handful of them, but they've all been winners.Published 5 months ago by yellow bird
I was expecting more grain recipes and not so much meat substitutes. would not recommendPublished 6 months ago by Deborah
Good book about Latin American cuisine with a Vegan twist. Tried 2 recipes; one was a disaster and the other one was good.Published 8 months ago by Dreamy Girl
Everyone raved about this but it wasn't really for me. Recipes were too long and "complicated" when I am usually in a hurry to get a meal made. Read morePublished 8 months ago by Ann Margaret
Great recipes! I will never again buy a can of refried beans. I cook a batch of pintos about once a week ~ make my own refried beans now & my husband LOVES them. Read morePublished 9 months ago by skfit