This book review is long overdue! I’ve been starting over in LA, working hard to become a star of the vegan pastry world at SunCafe in Studio City, whipping up caramel apple cobblers and creamy pumpkin cheesecakes. Anyway, this post isn’t supposed to be about me, it’s about Terry Hope Romero’s most recent cookbook, Vegan Eats World: 300 International Recipes for Savoring the Planet.
Romero is the coauthor of Veganomicon (in the words of Megan Rascal “you really should have that”), Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, Vegan Pie in the Sky and solo author of the book we’re reviewing today, Vegan Eats World, as well as Salad Samurai and Viva Vegan. Romero is a super big deal and has done a lot of groundbreaking things within the vegan world, starting with co-starring in this cooking show! She and Isa Chandra Moskowitz are such dynamic, inspiring, powerful forces!
On another note, I’ve had the opportunity to recipe-test some of Romero’s stuff (not affiliated with this book) for VegNews in the past, so I know she’s legit. Her recipes were always super easy to follow and came out the way they were supposed to, which, let me tell you, is all you can really ask for when recipe-testing.
TRUTH: I’ve only made one thing out of Vegan Eats World, which was the pickled red onions (pp. 62). I chose them because I had just moved from the Bay Area and want my food to look like everything that comes out of the Hella Vegan Eats food truck. The onions from Vegan Eats World came out truly magnificent! From here on out, all of my homemade food shall be dressed with beautiful, fuchsia, pickled onions! Why not? No one can stop me now!
Condiment, modern art, or both?!
Now that Southern California is finally acknowledging the change of seaons, let me share with you some recipes I am delighted to try next: pumpkin churros, steamed bbq seitan buns, sweet and savory jackfruit carnitas, Jamaican plantain and pumpkin curry, and filo samosas with tamarind date chutney!
Meave interjection: I also love this book! In order, I’ve made the fast-lane cabbage kimchi (pp. 56); yellow split pea soup with chard (pp. 122); pumpkin coconut curry (pp. 136); kimchi tofu stew (pp. 151); and Very Nice Chickpea Crepes (pp. 205). Everything has been great, and the yellow split pea soup with chard somehow resulted in the creamiest, softest, richest yellow split peas I’ve ever made. I’m terrible at split peas and tempeh, you guys, it’s a curse. But Vegan Eats World RULES. Now, back to Jenny!
As with all my favorite cookbooks, there is all kinds of resourceful information about kitchen appliances and equipment, ingredients, how-tos when it comes to chopping, definitions on kitchen vocab, and a fun introduction. The tips and tools section is always my favorite part to read, and this one does not disappoint! I’ve been working in restaurants for the last decade, most recently as a line cook and not a baker, so I should know what sweating vegetables means, but I did not. Not until reading Romero’s explanation, that is! And then right afterward I had to sweat some mushrooms at work so talk about a coincidence, right?
Since Vegan Eats World has already been on the shelves for a time already, I have no doubt some of you already have and love it. Share with me your favorite recipes, please? It will be like an online potluck of sorts! Or more like a recipe exchange, whatever. Regardless, I adore talking about recipes and food, almost as much as cramming it into my gourd (elegantly sitting up straight, napkin in lap, no elbows on the table, grandma, I swear!).
Disclosure: I was sent this book free of charge from the publisher; all opinions stated above are my own.