Author(s): Angela Shelf Medearis
Publisher: Rodale Books
Publication Date: 2004-09-22
Pages: 304
Review: I used to only cook Thai and Indian vegetarian foods, then saw this book and was impressed by the variety of new recipes, including things I knew from Southern and African restaurants. When tagging the recipes I wanted to try first, I found myself marking half the pages! It’s great for planning a week of menus using similar ingredients to make a ton of different things. I half all the recipe quantities, and they are good for 2-3 people that way. It’s all been delicious and easy, with most main dishes only using one pot. The instructions for Injera (Ethiopian bread) were creative and it turned out great! I’m starting to use the more authentic ingredients suggested in the recipe descriptions instead of the Americanized versions, using produce and flours from Mexican and Indian grocers (we don’t have an African grocer here), and it is even better that way. It’s all very protein-rich, so I’ve never been tempted to add meat to anything in this book.I have tried almost half of the recipes and loved every single one. I was worried about the large amount of food - but I have never had leftovers for very long. Excellent and creative uses for veggie meat.I’ve tried about 5 recipes from this book and all of them were dismal failures. The author is way off with the amounts needed for each ingredient. I tried the jerk tofu and plantain and black bean fritters. What a mess! This is the worst vegetarian cookbook I have and I will not be trying anything else in the book. We are not vegetarians, but I have been toying with reducing meats in my family’s diet. When I picked up this book, I was skeptical. However, each recipie that I have tried has been fantastic! My husband loves the spiciness of the dishes, and I love the rich flavors. The meals are substantial, and you won’t miss the meat. Enjoy!While a few recipes do use eggs or cheese, most do not. Lots of tasty vegan options here.
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