22 of 22 people found the following review helpful
So full of great stuff.,
This review is from: Vegan Eats World: 300 International Recipes for Savoring the Planet (Hardcover)
I was a tester as well and as I was reading other reviews I realized that the recipes other people loved were ones I haven't even tried yet! There are so. many. recipes. here. There are basics that have moved into my weekly repertoire (baked tofu for sure), weekend recipes that take time and reward you for it, and once in a blue moon recipes that are so tasty and decadent that I can't trust myself to make them more often (I want the semolina date bars instead of a birthday cake this year).
It's not just the whole recipes that are great though, it's the basics that I use most often. I love the spice blends, they taste so much better when prepared fresh (berbere and baharat are my favorites). The seitan as well has rekindled my love for it after using the store bought stuff for so long and never really liking it. I'm a perpetual fiddler of recipes so I love having base ingredient recipes that I can use in a recipe from the book or in my own creation. The baked tofu, seitans, spices, rice recipes, and others all get mixed up and rematched in delicious ways according to what I have on hand.
There are a lot of specialty ingredients called for in the recipes. I love hunting them out in the little grocery stores and the ones I found did make a difference in the end product. But I also live in a smaller city in the Midwest and there are some things I just cannot find and didn't have the resources to mail order. And you know what, everything still came out great. Maybe not as authentic as it would have if I did have fresh curry leaves or that specific soy sauce, but still delicious. So don't let the long list bum you out. Try it with the ingredients you have and keep an eye out for the ones you still need. If anything it's a great excuse to head to different parts of town and go on adventures the next time you're in a bigger city.
I made a lot of curries, Middle Eastern recipes, and Asian recipes. I would have liked to have seen more European ones but I still enjoy the challenge of making vegan versions of those on my own. I look forward to making the ones in the book. Also, some people aren't in love with the layout as the recipes can run onto other pages. I don't mind but if you like having a cookbook open to one page this can be an issue. The book is very nicely bound and has nice pictures (I always like more though). There are little sidebars throughout with facts, hints, and tips for the recipes and they all have very extensive instructions which is especially helpful for things like dumplings and wontons.
I love this cookbook and can't wait to start revisiting old favorites and trying out other things that people love about it. My can't miss recipes are as follows:
-Pistachio Date Quinoa Salad
-Semolina Date Squares - They are amazing.
-Preserved Lemons - I put them in all sorts of things now.
-Brown Rice Biryani with Cashews
-Crusty Persian Rice
-Ful Medames (I used canned beans and it was so fast and delicious)
-Lemon Mustard Yassa Tofu
-And of course the basic baked tofu - holy crepe this is the best baked tofu.