There are lots of great vegan cookbooks out there these days, most beautiful, well-written, and sumptuously photographed. But very often, the recipes are complex — not necessarily difficult, but certainly taking more time than most people have on weeknights, and with ingredient lists that can be intimidating to would-be vegans — or even very busy vegans. In her latest book, Laura Theodore (aka The Jazzy Vegetarian) has created an antidote to this trend. Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet is all about simplicity in the kitchen, while maintaining that sense of fun and elegance that defines Laura’s edible creations. more→
Ever cooked something with chickpeas or lentils? Ever wondered what’s in that dreamy sauce at the Indian restaurant, that you could pour on everything and eat every day. Or what to do with all that chickpea flour! You’ve got all those answers and more in Vegan Richa’s Indian Kitchen* by Richa Hingle, © 2015 by Richa Hingle. Vegan Heritage Press, LLC.
There is a scientific reason that Indian food feels insanely delicious to many. The spices and flavors that don’t necessarily feel complementary are often used to give the final dish a complex flavor profile. It is radical and mesmerizing! Get your pantry ready, get vegetables and beans and use the spices for everyday meals or host a dinner to remember. more→
Review contributed by Marla Rose, Vegan Street. Is salad an often overlooked culinary art form? According to one creative cookbook, yes. A second book has just been released that seconds the “Heck, yeah, vegan salads!” sentiment and it comes from accomplished cookbook author Terry Hope Romero. As you can probably see, I am an unabashed fangirl of Terry’s oeuvre. That being said, I think that I can be unbiased enough to still be critical-minded about her work to give it a fair review and I am pleased to say that her new cookbook, Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan To Love,* is one that I can highly recommend.
Review contributed by Cybele Pascal. Tess Masters (aka The Blender Girl) has just published her much anticipated debut cookbook, The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks*, and it’s a beauty. This is one colorful collection of 100 gluten-free, vegan recipes that all incorporate the use of a blender. And so, it should come as no surprise, that Tess’s philosophy of life is all about blending. “Blended” is a metaphor. more→
Contributed by Joni Marie Newman. Kathy Hester has already taught me so much with her first book, The Vegan Slow Cooker,* and now she’s taught me so much more with The Great Vegan Bean Book.* Did you know that you can make a pie crust out of beans? How about biscuits? And what would you say if I told you you could make fudgesicles out of beans? Wha-wha-what? Yep! Kathy has recipes for all of these, plus more than a hundred other innovative recipes featuring the magical fruit.
Contributed by Debby Sunshine of Vegan American Princess. I’m so excited about all the new vegan cookbooks which seem to be popping up everywhere, and these aren’t just your “run-of-the-mill” cookbooks. These are written to please a wide variety of palettes, including the palettes of those who are dipping their toes into vegan waters for the very first time, as well as the palettes of seasoned vegans and non-vegan foodies who simply love to cook. You can find just about any type of recipe with this influx of wonderful new gems, including recipes for desserts, slow-cookers, vegan pizza, eating raw, and so much more. How will I ever choose which ones to buy? And the authors? An impressive bunch, I must say. Let’s take a peek into the new vegan cookbooks which caught my eye. more→
Feeding the Hungry Ghost* is the first book by accomplished food journalist, Huffington Post Meatless Mondays columnist, and VegKitchen contributor Ellen Kanner. Those who find themselves with this volume in their hands are in for a treat. It’s a collection of musings arranged seasonally (many in the form of memoir), on the place of food as a way to comfort, connect, inform, and expand our consciousness.
What makes it a rarity in the realm of food writing is that it comes from Ellen’s completely plant-based perspective. Those of us who love good food writing might gravitate to books by Laurie Colwin and Ruth Reichl, even as we cringe over loving descriptions of beef stew and other bits of meaty whatnot. We no longer need to do that, thanks to Ellen. more→
Reviewed by Rachael Braun. The latest book by Alicia C. Simpson, Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories*, is focused on delicious food that is also low in calories. These 150 recipes are all 350 calories or less and are comfort foods that taste amazing! more→