Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious
It has taken me a long while to get around to writing a review of this new cookbook because I have been cooking from it! There are just so many recipes that are tempting that I have been integrating them into my daily cooking and thoroughly enjoying them.
And you literally could cook all of them and take a year to do it! This is a big, big 544 page book that weighs over three pounds---an everything book---a go-to book along the lines of the Joy Of Cooking---only it is all vegetarian and plant based.
"I believe that the best way to convince people to eat their veggies is to seduce, to tempt with an alluring plate that delights the senses. I hope you will agree that Big Vegan does that and more." --- Robin Asbell
What I love about the recipes are that they are NOT bland lentil soup and cashew meatloaf kind of vegetarian recipes, the kind that send me running when I see them on the menu in a vegetarian restaurant. These are vibrant, delicious, robust, gourmet vegetarian recipes that are as beautiful to look at as they are delicious to eat.
I made the Spanish Chickpea Fritters with Romesco Sauce and it was to die for. Simply wonderful. I also made the Wild Rice and Blueberry Salad which was filled with jewel like colors and deep flavors. And the Savory Eggplant Walnut Strudels were so good I plan to make them to pass around with cocktails during the holidays.
In addition to the recipes there is a large section devoted to explaining what vegan eating means and what pantry staples you will need to have on hand, an ingredient glossary and a resources page. Along the way the dialog is friendly and filled with tips and tricks for bringing out the best from your non-meat non-dairy ingredients.
This is the first book I have come across in this genre that is exciting. It sparks the imagination, reads beautifully, inspires me in that it makes it so easy to eat "healthy", and it excites me because I keep reaching for it and immediately finding something I really want to cook.
So besides being a great vegan cookbook, it is undeniably a great cookbook for anyone in love with food and cooking.
I am taking the liberty of sharing with you a recipe from Big Vegan for a yummy quick dessert I know you will enjoy!
Ginger Mango Rice Pudding
Ingredients:
1 cup short grain brown rice
2 cups water
1 1/2 cups coconut milk
1/2 cup palm or brown sugar
3 oz. dried mangoes, chopped
1/2 cup crystallized ginger, chopped
1 tsp. vanilla extract
1 pinch salt
1 tablespoon cornstarch
Method:
1. In a medium saucepan, combine the rice and 2 cups of water and bring to a boil over high heat. Reduce the heat to low, then cover tightly and cook for 40 minutes. Stir in 1 cup of the coconut milk, the sugar, mangoes, ginger, cinnamon, vanilla and salt. Cover and cook until most of the liquids are absorbed, about 10 minutes.
2. In a cup, whisk the remaining 1/2 cup coconut milk with the cornstarch. Stir into the pot of rice and keep stirring until it is thick, about 5 minutes or more. Transfer the rice pudding to a serving bowl or individual bowls and let it cool, or refrigerate if desired, before serving.
Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious
