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I had made myself a promise to slow down – or stop - buying vegan cookbooks for a while as I have so many books, so little time and if I am to be honest there is a lot of repetition and I think I will go crazy if I find yet another variation of chia pudding, avocado toast or vegan queso. However I saw this and quickly realized it’s different to anything I own, and hence I decided to make just one more vegan cookbook purchase for now as innovative, this truly is!
The book shares the name with the authors’ restaurant and as it states, it sets out to disprove the theory that all vegan food is bland. Its vegan food for all BUT beyond that, it is a peak into the authors themselves, their world, their food and their restaurant and as such is filled with stunning photography , their story and *gasp” the fact that one of the authors is not actually vegan.
Another thing worth noting is thankfully this does not feature another guide on how to stock the pantry, cook beans and shop for equipment (all of which are nice but done to death so once you have one book that features this, you are set). But do read the favorite substitute section as you will find many recipes call for butter but if you are vegan they do suggest a substitute - if you dive right in, you might be confused with it being a vegan cookbook asking you to use butter! (It also mentions chicken or vegetable stock so recipes are adaptable based on audience)It also points out that this is NOT HEALTHFOOD -so yes its vegan but yes you will find fried food and comfort food in here so if you are looking for healthy and light, find another book- but that said, this will be largely sans cholesterol.
The book features recipes across 8 chapters: Brunch, small, big, salads, extras, sauces and dressings, sweet and drinks. The tofu scramble is a standout for me – I tried one like this in a cute Austin restaurant and have never been able to replicate it until now; it was simple and called for a sauce with the tofu which was different. We also just prepared the warm olives, they are currently marinating and were simple to prepare.
The y have unique takes on dishes such as Ceviche prepared with oyster mushrooms and white beans ; vegan pozole and jackfruit carnitas which was an easy make as I had already bought a 6 pack of cans from Amazon for another recipe, and even my meat eating husband was blown away by the texture, taste, and look of these. A well stocked spice cabinet is a pre requisite for many of these dishes - but generally beyond the contents of a typical vegan pantry – nutritional yeast, plant based milks, spices – you should be good. The one new thing to me was vegan prawns….had no clue these even existed but am willing to seek them out if it means I can make Gambas al Ajillo -a dish I have always loved.
Besides guacamole, I think every dish here is innovative and not repeated in other vegan books which makes this a true standout for me -that and the fact that the book is stunning enough to stand out as a coffee table book. It also ends with an amazing collection of drinks – both alcoholic and non alcoholic …the jalapeno cucumber coriander margarita is to die for as it the blood orange and basil version.
If you are up for the challenge of something new, exciting and a vegan book that stands alone for its delicious innovation; then get this, you will not be so
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With a collection of over 2,000 cookbooks, and being an accomplished home cook, I can be hard to impress. But I'm here to tell you this cookbook has proven itself to me with one solid recipe after another. Some notes on things I've made:Black Olive & Dark Chocolate Tapenade - p. 49. Adding a bit of dark chocolate to an otherwise traditional tapenade was a stroke of genius, adding a complexity that makes this version stand out.Jalapeño & Corn Fritters - p. 57, with Coriander Pesto - p. 151. What's not to like about a fried corn fritter? The coriander pesto mixes cilantro, parsley, mint, jalapeño, and employs pumpkin seeds where a normal pesto would have pine nuts, to delicious effect.Chargrilled Corn with Chipotle Crema & Cheese Dust - p. 65. Great technique on this one, blanching the corn in its husk before grilling, which gives you tender corn with a slight grilled char, whereas if you grill the corn raw, you will tend to over-char the corn and end up with something dry, tough and bitter. Just a note that you could could cook the corn in its husk briefly in the microwave and accomplish the same thing, while using less energy.Pozole - p. 74. I've eaten lots of pozole in my day, and this is a very different version, including poblanos, tomatillos, and black beans, in addition to the hominy. But traditional or not, you end up with one tasty bowl of soup.Sopa de Tortilla - p. 77. Also a different take on a familiar recipe, this is a hearty soup with black beans and corn. The seasonings are delicious.Sopa Seca - p. 78. I'm very familiar with the Mexican sopa seca de fideos, but this version is different, heartier, with black beans included, so it makes a main dish. Not the usual, but once again the flavors are excellent.Chargrilled Tofu Adobo - p. 80. I've made lots of Mexican adobo recipes, and this one is in no way traditional (that's kind of a theme here). But yep, you guessed it, it's yet another tasty dish that makes for a great taco filling.Garbanzos Estofados - p. 100. This chickpea and potato stew is worth the price of the book. Perfectly seasoned, this is your one-pot meal for a cold, rainy night. So delicious. If there is one thing out of this book you have to make, it's this stew.Warm Hearts of Palm Salad - p. 106. I'm always excited to see a recipe calling for hearts of palm. Most serve it cold, in salads. This version has you dust it with seasoned corn starch and fry it up, then serve over guacamole with some pico de gallo on top.Ensalado con Patatas Bravas - p. 123. This ingenious recipe riffs on the classic Spanish tapa, patatas bravas, and turns it into a potato salad, with chickpeas added for heft. It's quite possibly the best potato salad I've ever tasted.So quite a few recipes made, and they've all been precisely written and produced excellent results. What more could you want from a cookbook? I want to head one possible criticism off at the pass: If you see a recipe from this book out of context, you might see ingredients called for such as "cheese" and "chicken stock". In the context of the book, it is made clear in the introduction that these are intended to be vegan versions of "cheese" and "chicken stock". So please judge the book as it is written, in full context, and not by some excerpt you might see that doesn't give complete information. I'm also pretty shocked to see people giving the book a one-star review based solely on the logo. If the shape of the logo offends you, don't buy the book. But to give a cookbook that you've never read or cooked from a one-star "review" based on this seems rather extreme. It's a cookbook. The food is good, and that's what cookbooks are really about.
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Top reviews from the United States
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Reviewed in the United States on March 10, 2017
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Reviewed in the United States on April 19, 2017
Black Olive & Dark Chocolate Tapenade - p. 49. Adding a bit of dark chocolate to an otherwise traditional tapenade was a stroke of genius, adding a complexity that makes this version stand out.
Jalapeño & Corn Fritters - p. 57, with Coriander Pesto - p. 151. What's not to like about a fried corn fritter? The coriander pesto mixes cilantro, parsley, mint, jalapeño, and employs pumpkin seeds where a normal pesto would have pine nuts, to delicious effect.
Chargrilled Corn with Chipotle Crema & Cheese Dust - p. 65. Great technique on this one, blanching the corn in its husk before grilling, which gives you tender corn with a slight grilled char, whereas if you grill the corn raw, you will tend to over-char the corn and end up with something dry, tough and bitter. Just a note that you could could cook the corn in its husk briefly in the microwave and accomplish the same thing, while using less energy.
Pozole - p. 74. I've eaten lots of pozole in my day, and this is a very different version, including poblanos, tomatillos, and black beans, in addition to the hominy. But traditional or not, you end up with one tasty bowl of soup.
Sopa de Tortilla - p. 77. Also a different take on a familiar recipe, this is a hearty soup with black beans and corn. The seasonings are delicious.
Sopa Seca - p. 78. I'm very familiar with the Mexican sopa seca de fideos, but this version is different, heartier, with black beans included, so it makes a main dish. Not the usual, but once again the flavors are excellent.
Chargrilled Tofu Adobo - p. 80. I've made lots of Mexican adobo recipes, and this one is in no way traditional (that's kind of a theme here). But yep, you guessed it, it's yet another tasty dish that makes for a great taco filling.
Garbanzos Estofados - p. 100. This chickpea and potato stew is worth the price of the book. Perfectly seasoned, this is your one-pot meal for a cold, rainy night. So delicious. If there is one thing out of this book you have to make, it's this stew.
Warm Hearts of Palm Salad - p. 106. I'm always excited to see a recipe calling for hearts of palm. Most serve it cold, in salads. This version has you dust it with seasoned corn starch and fry it up, then serve over guacamole with some pico de gallo on top.
Ensalado con Patatas Bravas - p. 123. This ingenious recipe riffs on the classic Spanish tapa, patatas bravas, and turns it into a potato salad, with chickpeas added for heft. It's quite possibly the best potato salad I've ever tasted.
So quite a few recipes made, and they've all been precisely written and produced excellent results. What more could you want from a cookbook? I want to head one possible criticism off at the pass: If you see a recipe from this book out of context, you might see ingredients called for such as "cheese" and "chicken stock". In the context of the book, it is made clear in the introduction that these are intended to be vegan versions of "cheese" and "chicken stock". So please judge the book as it is written, in full context, and not by some excerpt you might see that doesn't give complete information. I'm also pretty shocked to see people giving the book a one-star review based solely on the logo. If the shape of the logo offends you, don't buy the book. But to give a cookbook that you've never read or cooked from a one-star "review" based on this seems rather extreme. It's a cookbook. The food is good, and that's what cookbooks are really about.
Verified Purchase
Delicious and creative vegan food
Reviewed in the United States on April 19, 2017
With a collection of over 2,000 cookbooks, and being an accomplished home cook, I can be hard to impress. But I'm here to tell you this cookbook has proven itself to me with one solid recipe after another. Some notes on things I've made:Reviewed in the United States on April 19, 2017
Black Olive & Dark Chocolate Tapenade - p. 49. Adding a bit of dark chocolate to an otherwise traditional tapenade was a stroke of genius, adding a complexity that makes this version stand out.
Jalapeño & Corn Fritters - p. 57, with Coriander Pesto - p. 151. What's not to like about a fried corn fritter? The coriander pesto mixes cilantro, parsley, mint, jalapeño, and employs pumpkin seeds where a normal pesto would have pine nuts, to delicious effect.
Chargrilled Corn with Chipotle Crema & Cheese Dust - p. 65. Great technique on this one, blanching the corn in its husk before grilling, which gives you tender corn with a slight grilled char, whereas if you grill the corn raw, you will tend to over-char the corn and end up with something dry, tough and bitter. Just a note that you could could cook the corn in its husk briefly in the microwave and accomplish the same thing, while using less energy.
Pozole - p. 74. I've eaten lots of pozole in my day, and this is a very different version, including poblanos, tomatillos, and black beans, in addition to the hominy. But traditional or not, you end up with one tasty bowl of soup.
Sopa de Tortilla - p. 77. Also a different take on a familiar recipe, this is a hearty soup with black beans and corn. The seasonings are delicious.
Sopa Seca - p. 78. I'm very familiar with the Mexican sopa seca de fideos, but this version is different, heartier, with black beans included, so it makes a main dish. Not the usual, but once again the flavors are excellent.
Chargrilled Tofu Adobo - p. 80. I've made lots of Mexican adobo recipes, and this one is in no way traditional (that's kind of a theme here). But yep, you guessed it, it's yet another tasty dish that makes for a great taco filling.
Garbanzos Estofados - p. 100. This chickpea and potato stew is worth the price of the book. Perfectly seasoned, this is your one-pot meal for a cold, rainy night. So delicious. If there is one thing out of this book you have to make, it's this stew.
Warm Hearts of Palm Salad - p. 106. I'm always excited to see a recipe calling for hearts of palm. Most serve it cold, in salads. This version has you dust it with seasoned corn starch and fry it up, then serve over guacamole with some pico de gallo on top.
Ensalado con Patatas Bravas - p. 123. This ingenious recipe riffs on the classic Spanish tapa, patatas bravas, and turns it into a potato salad, with chickpeas added for heft. It's quite possibly the best potato salad I've ever tasted.
So quite a few recipes made, and they've all been precisely written and produced excellent results. What more could you want from a cookbook? I want to head one possible criticism off at the pass: If you see a recipe from this book out of context, you might see ingredients called for such as "cheese" and "chicken stock". In the context of the book, it is made clear in the introduction that these are intended to be vegan versions of "cheese" and "chicken stock". So please judge the book as it is written, in full context, and not by some excerpt you might see that doesn't give complete information. I'm also pretty shocked to see people giving the book a one-star review based solely on the logo. If the shape of the logo offends you, don't buy the book. But to give a cookbook that you've never read or cooked from a one-star "review" based on this seems rather extreme. It's a cookbook. The food is good, and that's what cookbooks are really about.
Images in this review
Reviewed in the United States on October 21, 2018
Verified Purchase
Top reviews from other countries
Kevin Riley
Off putting
Reviewed in the United Kingdom on September 11, 2020Verified Purchase
SB
Absolutely love it
Reviewed in the United Kingdom on July 1, 2017Verified Purchase
MRS E R SEEBER
Bold flavourful food
Reviewed in the United Kingdom on January 14, 2020Verified Purchase
Kathleen Kidd
Not a cookbook for beginners or anyone on a budget
Reviewed in the United Kingdom on February 4, 2020Verified Purchase
Amazon Customer
Great value and stunning pictures
Reviewed in the United Kingdom on May 29, 2017Verified Purchase
