Pages

Monday, December 10, 2012

Cookbook Collection: Vegan World Fusion Cuisine

Drumroll, please! The final remaining volume of my Cookbook Collection is...


Glossy, full-color photos - check! Every page is beautiful; along with food photographs there are inspirational quotes and images of flowers, landscapes, art, architecture, people, animals and outer space. The book opens with a foreword by Dr. Jane Goodall, followed by an excellent introduction to veganism which explains the physical, environmental and ethical reasons for going Vegan. In the back there are charts for soaking and sprouting and for cooking grains and beans; recipes for condiments and marinades, sample menus, a vegan resource guide and more.

In between are all the recipes, which have cute names, like "Conquering Lion Cashew Cheez." I purchased a used copy of Vegan World Fusion via Amazon back in 2007, my second year as a vegan, but browsing through I realized that in all this time I've only tried four or five of the recipes! I shall begin to rectify this gross oversight by preparing two new recipes I've never tried before, the "Casbah Couscous Pilaf" and the "Farm-Friendly Seitan Salad."

Casbah Couscous Pilaf from World Vegan Fusion Cuisine
I saved  Vegan World Fusion Cuisine for last because Chef Reinfeld personally gave me permission to share a recipe with you! As a special treat, here is a festive dish you can make in about 15 minutes - hope you're hungry!

Casbah Couscous Pilaf
3 - 4 servings

1 1/2 cups couscous
1 3/4 cups filtered water or vegetable stock
1 tablespoon Italian parsley, minced
1 teaspoon mint, minced
1/4 cup pomegranate seeds
3 tablespoons Kalamata olives, sliced
1/4 cup almonds, chopped
pinch crushed red pepper flakes
sea salt, to taste
fresh ground black pepper, to taste

slivered almonds, pomegranate seeds, Kalamata olives, parsley + mint
Loving Preparation: 
Place couscous in a large mixing bowl. Bring water or stock to a near boil. Pour into bowl with couscous and cover with a lid until all liquid is absorbed, approximately 8 minutes. Fluff with fork, add remaining ingredients and gently mix well.
*For a gluten-free option, substitute cooked millet or quinoa for the couscous and skip the soaking.
Casbah Couscous Pilaf
from World Vegan Fusion Cuisine
As I write I am enjoying this plate of Farm-Friendly Seitan Salad from page 130 with my homemade seitan and some red leaf lettuce. Not all the recipes in this book involve wheat; in fact, many are raw (I was just in the mood for some Kalamata olives). The recipes in Vegan World Fusion Cuisine are based on the whole-foods, organic vegan fare of the Blossoming Lotus Restaurant in Kauai, Hawaii (now relocated to Portland, Oregon). Visit www.veganfusion.com to learn more about Chef Reinfeld's books, workshops and recipes, or sign up for their monthly newsletter to get fresh recipes delivered to your inbox.

Farm-Friendly Seitan Salad
...and that's a wrap for my Cookbook Collection! Back in August, I decided that before buying a new cookbook, I needed to use the books I already own. Reviewing 12 books took me a little longer than the 12 weeks I initially proposed, but the project is now complete! I did such a good job that I felt I deserved two new cookbooks - I ordered Dreena Burton's Eat, Drink and Be Vegan along with Artisan Vegan Cheese, so there just might be a Round 2...anybody interested?


 Related Posts:

Lord Krishna's Cuisine

Cauliflower Couscous ala Sweet Potato Soul
The 30-Minute Vegan

3 comments:

  1. Nice! Way to go on completing your challenge. :) I think I took this cookbook out from the library. What a neat recipe. I haven't tried the 2 new ones you ordered.. can't wait to see your reviews. :)
    (I have some other favourite vegan cookbooks but I take it you don't need any more recommendations, ha!)

    ReplyDelete
    Replies
    1. Thanks, Janet! I'm hoping Santa brings me a copy of 30-Minute Vegan Taste of Europe. You reminded me that I once borrowed a copy of Alicia Silverstone's The Kind Diet from the library - I should go back and check it out again. I also need to devote more time to mastering Kansha (and nama-fu) and use my cookbooks more in general. It's kind of nice to have a meal or two planned ahead, with all the ingredients purchased in advance.

      Delete
  2. Actually, I forgot.. I made this post about my favourites here: http://tastespace.wordpress.com/2012/03/17/my-favourite-cookbooks-and-how-to-slim-down-to-10/

    I don't think anything has been usurped just yet. Although I have high hopes for one cookbook I hope to get for the holidays. :)

    ReplyDelete