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Local Bounty: Vegan Seasonal Recipes Paperback – September 15, 2008
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Top Customer Reviews
The author begins with a good primer, which includes an introduction to the various vegetable "families," solid explanations of various cooking techniques (at last, I understand braising!), and a quick chart on basic seasonings to use (combinations of spices, herbs, and basic pantry items) to create certain ethnic flavors. The latter may have been brief, but I had never seen this in a cookbook prior, and plan to reference it in the future.
The chapters/sections are of course broken down by season, each with a brief one-page intro that lists out the correlating in-season items. Always a useful thing to have on hand! The recipes are refreshingly simple: not too many ingredients, brief yet thorough instructions, just one recipe per page with room for notes, and good sized print for those of us who are visually impaired.
Keep in mind; this cookbook is really about vegetables and fruits, so it isn't filled with grain and pasta dishes, tofu, or meat substitutes. As someone who cares more about adding more of the green and fibrous stuff to my daily regimen than following a particular diet (beyond dairy-free of course!), this was a refreshing change from your average vegan or vegetarian cookbook. I also liked that just a handful of recipes used soy.
Local Bounty has soups, sauces, salads, and hearty "sides" aplenty. For an extra treat, there are some sweet recipes that randomly appear as bonuses throughout the book.Read more ›
Each Season's chapter has a brief introduction which includes lists of which produce would be found early, mid and late season. The author uses produce that is found in most temperate regions so even though my early spring starts in late February here in Georgia and my sister's in May up in Vermont we can both find snow peas growing in early spring.
The recipes include side dishes like Summer Squash with Basil, soups such as Vegetable Barley, deserts like Mixed Berry Compote, and even a wonderful Roasted Garlic and Herb Sauce. I have a few head of garlic in my garden and can't wait to try that last recipe once a harvest it!
Overall, I highly recomend this cookbook to help spotlight the seasonal produce found in your region. Eating locally is a great way to reduce our environmental impact on this planet and vegan recipes really highlight the flavors and textures of the produce.
Disclaimer: I was provided with one copy of this book in order to write my review. All opinions expressed here are mine and mine alone.
It reminds me of the early days of Weight Watchers to make a dish like oatmeal. It took about 25 minutes, a host of ingredients, stirring over the stove, off the stove, etc. I felt like a crazed woman trying to recreate oatmeal, which I was.
For me it's about honoring the vegetable, enhancing it with a light touch, enjoying the small effort, and being grateful to Nature for bringing this bounty from Terra for my health and pleasure.
This small recipe book does that for me.
Most Recent Customer Reviews
This book has fantastic recipes but the kindle edition is formatted in an awkward way. The index only shows the contents as they appear in the book and without links to where you... Read morePublished on September 26, 2013 by Coffee Drinker
If you grown your own or just want to know what is in season at the store this is the book.Published on January 14, 2013 by Tom