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World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries Paperback – August 8, 2011
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About the Author
Bryanna Clark Grogan is the internationally known author of eight vegan cookbooks. Among her previous titles are Nonna's Italian Kitchen, Authentic Chinese Cuisine for the Contemporary Kitchen, The Almost No Fat Cookbook, and The Fiber for Life Cookbook. With over 22 years of experience, she also developed the recipes for Dr. Neal Barnard's Program for Reversing Diabetes. She is a teacher, lecturer, and former newspaper columnist.
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I got my palate ready to embark on a journey to delicious with a bounty of delightful dishes from the four corners of the earth. Here is just a small sample of the bounty you'll find within the pages of World Vegan Feast:
Pasta with Cauliflower and Spicy Tomato-Creme Sauce--I adore cauliflower. Like broccoli, I much prefer it cooked, rather than raw. Roasted cauliflower has become a favorite lunch dish, and I'm always looking for recipes that contain this oft-maligned cruciferous vegetable. This delicately flavored dish boasted a creamy sauce that lingered on the tongue after each bite.
Persian Stew with Spinach and Prunes--Give me a good khoresht (Farsi for stew) any day! One of my oldest and dearest friends is from Iran, and Persian cuisine is among my favorites. I never before tasted this particular stew, and it's quite possibly the most delectable I have ever eaten. I mean it was slurpy-lick-the-bowl good. (I never lick the bowl, but this time I just couldn't resist!) I used seitan to make it, but I'll bet it would also be incredible with tempeh.
Ugandan-Style Peanut Butter Stew--I've discovered that I really love stew! I didn't love it when I was a meat-eater, because I never really loved the taste of meat. But I'm crazy about soy curls, and they were perfect in this delightfully peanutty dish! People often ask why vegans would want to eat food that imitates meat. I love the chewy texture of substitutes like tofu, tempeh, and seitan, and the way they soak up the flavors of spices, sauces, and marinades. And I really love how they satisfy the palates of omnivores, who are accustomed to eating a meat-centered diet and would otherwise never believe that a vegan dish could be so satisfying.
Peruvian Purple Corn Pudding--Okay--so there's not really any corn in this pudding. But it's so fruity, sweet, and delicious, you won't miss the corn a bit!
Italian Chocolate Hazelnut Spread--(Gianduia in Italian) is creamy, rich, and fabulously decadent! I loved toasting my own hazelnuts, creating a "butter" with coconut oil, and watching the finished spread get all melty on my toasted English muffin! Eating it felt like the naughtiest thing I have done all year--and I enjoyed it with a huge smile on my face!
World Vegan Feast is your passport to delectable dishes from around the globe. Don't wait another second to get your very own copy, and start cooking like the culinary world traveler that you are (or long to be)!
So far I have made:
1. Yeasted oven pancake with apples. This is a yummy and easy brunch dish.
2. Italian pear tart with corn flour pastry. Delicious and impressive-looking, but quite easy to make. The low fat corn flour pastry was a recipe I will use with many other fillings.
3. Light seitan cutlets. These are worth the price of the book all by themselves. Very tender texture, and no worry about the liquid coming to a boil because they are baked. The recipe makes 16, and I now have 12 in the freezer for use in future meals.
4. Focaccia. I made both variations, one with olive oil and herbs, and one with grapes and a sprinkling of sugar. We couldn't decide which was best and loved them both.
5. Vegan salmon. It is pink from some tomato juice and seafoody from some dulce flakes. There is nori wrapped around it before baking, and that comes out looking like salmon skin. It wouldn't fool anyone into thinking it is real salmon, but it would satisfy any craving I ever have for salmon. Even my picky eater non-vegan husband is eating this spread on crackers.
6. Rich and fluffy vegan bread. This is half whole wheat flour and half all-purpose flour, but it rose light and high. My husband normally resists any bread that is not all white flour, but he ate this with no complaint.
7. Easy homemade spaetzle. These are sort of a drop noodle. My Polish grandmother used to make something like them, and making them brought back memories of her standing at the stove making them, The book says the recipe is from Germany, Austria and Hungary, but I think it should include Poland as well.
Also, Bryanna's oil substitute for salad dressings has been in her other cookbooks and her web site, and is repeated here. It really works to make fat free dressings.
There are some ingredients that a average kitchen might not have, but are normal for a vegan kitchen: nutritional yeast, tofu, miso, vital wheat gluten, etc.
I would not recommend this as someone's ONLY vegan cookbook because it is not a basic book. (Try her "20 Minutes to Dinner" book for that.) But it is a wonderful resource for someone who wants new ideas and innovative techniques. Great job, Bryanna!
Most recent customer reviews
this is without a doubt one of my favorite cookbooks.