To safeguard one’s health at the cost of too strict a diet is a tiresome illness indeed.
No need to be tiresome. For whatever reason you’re eating vegan–health, principles, you just feel better–there’s a cookbook for you, thanks to a slew of energetic and inventive cooks.
If you’re just undertaking the new regime, start with Vegan without Borders. Robertson picks up dishes from around the world, starting in Europe, moving on to the Americas, Africa, the Middle East, India, and Asia. The recipes are further sorted by ingredients and menu. Many of the dishes, like a spicy and habit-forming Patatas Bravas, are vegan by nature. Others, like Korean Bibimbap, traditionally served topped with a fried egg, are gently nudged to be vegan and full of flavor.
Part of the challenge of eating vegan is dealing with friends and family. The Lusty Vegan steps right up with this “relationship manifesto for vegans and the people who love them,” a not-so-subtle recognition that love may end in bed but it has to survive the table. The book includes pictures of attractive people, eating vegan dishes, sorted into double-entendre titled chapters, the The Morning After breakfast dishes to indulgent Break-up Food. It’s not a pint of Hagen-Dasz, but Cherry Cobbler with Cocoa Nibs is a reasonable soul-soothing stand-in. And if you want to up your tempeh game, this is the book for you.
In Hot Vegan, Robertson again calls on a worldwide menu, sorting recipes by the Americas, Mediterranean Europe, The Middle East and Africa, India, and Asia. But the heat is not just a chili pepper sear. Robertson uses warming spices like ginger, curry, mustard, and cumin in dishes you can easily work into any menu–Ginger Broccoli, Italian Vegetable Ragout, or Hunan Fried Rice.
And kudos to Jason Wyrick for taking on Vegan Tacos. Stepping away from the pork and lengua, he digs deep offering taco history and ingredient expertise that will lead you to authentic flavors. He recognizes that tacos don’t need meat, they need blended flavors and textures of sauces and topping. Wyrick guides you through making your own tacos from masa haring, or frees you to filling them shitakes, tofurky brats, purple potatoes and roasted poblanos, and more. There are even tacos dulces with pineapple, cinnamon and coconut cajeta, and ancho-spiced vanilla ice cream.