Vegan with Soul and in the Tropics: Two Cookbooks (and Recipes!)
by Esther Sung
on 04/22/09 at 07:45 AM
As a former quasi-vegetarian, I never quite got the hang of consuming processed meat substitutes like tempeh and seitan. I understand that texture is an important part of the eating experience for many people, myself included, but if I wanted chicken fingers or sausage, I'd go for the real deal, not a vegan imitation of it. But that's just me. Factor in a mild allergy to soy, and I'm eating mostly whole grains, fruits, legumes, and vegetables. A vegan, perhaps, I was not meant to be? But in my quest to give a vegan-ish diet a second chance, I picked up Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry (Da Capo) and The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics by Donna Klein (Penguin).
Bryant Terry's recipes dispel the common myth that soul food is heavy, rich, and unhealthy. In fact, soul food can be vegan, light, and healthy. Who ever thought that traditional recipes (with a slight twist) such as Succotash Soup with Garlicky Cornbread Croutons, Pan-Fried Grit Cakes with Caramelized Spring Onions, Garlic, and Thyme, and Chocolate-Pecan Pudding Pie could be vegan? And just for some more soul, Terry lists at least one song to listen to while making the recipe. "Chicken an' Dumplins" by Art Blakey & the Jazz Masters, anyone?
And then there's the culinary tour of tropical countries around the globe in Donna Klein's book. You'll find recipes representing a myriad of nations and regions, including India, Brazil, Taiwan, Costa Rica, and Haiti. Klein's brief descriptions of common tropical fruits such as taro root, chayotes, and chili peppers could have benefited from accompanying images so that anyone unfamiliar with the produce would have an easier shopping experience. (Many of the fruits and vegetables Klein's recipes use can be identified with our visual guides to Latin American and Asian produce.) The recipes had my mouth watering from the start with recipes such Arugula and Star Fruit Salad with Pineapple Vinaigrette, Orange-Glazed Snow Peas with Cardamom, and African-Style Caramelized Ripe Plantains.
Ultimately, I think these two books have recipes that are great for anyone in the following situations: 1) You're not looking to radically alter the way you eat or cook; 2) You want to ease into veganism and want recipes that are a bit more approachable and natural; 3) You're already a vegan but maybe you're looking for recipes with a new angle or point of view. No matter which one describes your situation, Terry and Klein make the transition as painless—and oh-so-delicious—as possible.
Recipes to try from Vegan Soul Kitchen:- Agave-Sweetened Orange-Orange Pekoe Tea-
Black-Eyed Pea Fritters with Hot Pepper Sauce-
Citrus Collards with Raisins Redux
Recipes to try from The Tropical Vegan Kitchen:- African Curried Coconut Soup with Chickpeas-
Belize-Style Sweet Potato Pudding-
Search our recipe database for more delicious vegan recipes.
Interested in another vegan cookbook recommendation? Consider This Crazy Vegan Life.
Source: http://www.epicurious.com/articlesguides/blogs/editor/2009/04/vegan-cookbook.html#more
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