Drumroll, please! The final remaining volume of my Cookbook Collection is...
Vegan World Fusion Cuisine: Healing Recipes and Timeless Wisdom from Our Hearts to Yours, by Mark Reinfeld and Bo Rinaldi.
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|
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|
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?
|Lord Krishna's Cuisine|
|Cauliflower Couscous ala Sweet Potato Soul|
|The 30-Minute Vegan|