While most vegan cookbooks are anemic, underfed volumes-some no-brainer
pasta recipes, a few things to do with tofu, maybe some oddball desserts-
this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with
a Vengeance) is thorough and robust, making admirable use of every fruit
and vegetable under the sun, without once asking readers to make do with
fake meat products and egg replacements. Instead, the eccentric authors
offer dozens of novel, delicious ways to get excited about eating meat-,
dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole
rich with coconut milk and an unexpected dash of maple syrup-a likely MVP
at your next Thanksgiving (whether it's centered around turkey or tofu).
Almost as addictive are Rustic White Beans and Mushrooms, which get their
bite from fresh herbs, and Lentils and Rice with Caramelized Onions and
Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan
breakfasts get overdue attention: sitting in front of a hot stack of
velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who's
going to miss the bacon? Best of all is the wide selection of terrific
desserts: everything from Chewy Oatmeal Raisin Cookies to decadent
Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless,
milkless and butterless cookbooks fear to tread.

Download File Size:4.73 MB

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