Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers
As coauthor of the phenomenally successful cookbooks Veganomicon and Vegan Cupcakes Take Over the World, Terry Hope Romero has long been one of the most popular vegan chefs around. Now, in her first solo cookbook, Romero opens the world of Latin flav
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Price: $ 5.90
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{ 2 comments… read them below or add one }
The whole veganchilada! (too corny?),
I am a recently converted vegan. I am lucky enough to have the full support of my closest friends and family; my mom even sought out a vegetarian restaurant when she was on a business trip to see what it was all about!
I realized recently, however, that supportive as they are, many don’t think that it’s possible to have a vegan meal that doesn’t taste like “substitution” food. I have no desire to shove my opinion down people’s throats; when we have visitors or I have to contribute food, I would LOVE to be able to prepare and share vegan meals where they don’t necessarily notice that there aren’t any animal products. I’ve quickly learned that this is more than just possible–it’s probable. Like any kind of cooking– you just have to learn the techniques and tricks of the trade (for instance, until quite recently I didn’t realize that it is a good idea to press tofu). This book is a fantastic resource for achieving this goal.
Last night my husband (an omnivore) and I had the chickpea potato enchiladas paired with spinach, capers and raisins– it was AMAZING; I never anticipated capers and raisins pairing so brilliantly together. My husband, a self proclaimed cheese-addict said that they were some of the best enchiladas I’ve ever made hands down. I followed the recipes to a T. In the future he’ll request these over their cheese-drenched cousins.
As other reviewers have alluded to, the educational components of the book are thorough, enlightening and engaging. I am completely smitten with this book and would recommend it to anyone interested in becoming a better vegan cook and/OR just better acquainted with Latin American cooking in general.
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|So good!,
This book is amazing (not that I had any doubts!) and I’ve had so much fun just reading it, there are interesting tidbits about the origins of the dishes and substitutions for the few hard to find ingredients used (there aren’t many). Plus, I’ve found my official “go to” seitan recipes! The red and white seitans are absolutely the best I’ve ever made, and that’s before incorporating them into full dishes. Empanadas and tamales are the greatest, I can’t wait to have my freezer stuffed with them for easy and quick “fast food.”
I highly recommend this book for pretty much anyone; there are dishes for a simple weeknight dinner or more impressive undertakings for impressing dinner guests-omnis included!
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