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Vegan Eats World Cookbook Review

Posted on Jun 4, 2014 by in Recipes and Reviews | 4 comments

Savory Tofu - Vegan Eats World

Side Note: I realize that most of my content lately has been cookbook reviews, but that’s a direct reflection of how I’ve been cooking lately, so it’s not bothering me in the least. If you enjoy my original recipe posts more, do not worry your precious head, I’ll be back full steam soon! On to the main show for today!

Vegan Eats World Cookbook

Recently I was given the opportunity to review Terry Hope Romero’s newest cookbook, Vegan Eats World. Now, I’m going to get off-track a bit and brag at the same time: when I was at Vida Vegan Con II, I was fortunate enough to sit in on some of Terry’s panels and was also able to get a couple of minutes to chat with her afterwards. She is one of the most genuine, hilarious, and awesesomely nerdy people I’ve met, which made me even more excited to try her newest recipes. I have the vegan cooking bible already (Veganomicon), which was a collaboration between Terry and Isa Chandra Moskowitz, so this was a welcome addition to my kitchen.

Terry Hope Romero

Anyway, back to the cookbook. As always, there were things I loved and things I didn’t love quite as much, but overall I feel like this cookbook does international vegan cuisine better than any I’ve come across so far. Terry’s approach to cooking is light-hearted, but her food is definitely serious. The recipe blurbs are more than enough reason to by this cookbook, in my opinion. Her writing is to-the-point, but also hilarious and approachable – it makes vegan cooking seem like a breeze, which, in most cases, it is.

The recipes themselves are a delicious foray into international and ethnic cuisine, which is always fun. Exploring new flavors and new cooking techniques is a great way to improve your own recipe development and cooking chops in general. Learning through doing is one of the best ways for me to get a handle on something new, so I really enjoyed playing around with these recipes and the ingredients and techniques they called for.

Short and Sweet Review: Overall, the dishes are easy to prepare, have delicious, bold flavors, and are sure to liven up your weekly menu without taking up more of your time. I’d definitely recommend this cookbook to new and seasoned vegans alike, as you are sure to find something for everyone. From techniques that may be new to you, to new ways of doing things you may have been doing forever, it’s a great cookbook that deserves a spot in your kitchen.

A sampling of the dishes I made and how things went:

Savory Tofu. Her tofu recipes have very easy prep, and most, if not all, ingredients are on hand for most people. I thought the savory tofu had a good balance of flavor – the agave cuts the salt and the cayenne adds a boost of that blackened flavor. She also gives information and tutorials on how to prep your tofu (pressing it, cutting it, etc.), which would be helpful to someone just starting to work with vegan proteins.

Savory Tofu

 

Mediterranean Tofu. This was another one of her simple tofu recipes that are intended to be used in recipes throughout the book or on their own. I didn’t have white wine, so used more lemon juice, which ended up working just fine. The flavor was light, but I did feel like the savory tofu had better overall flavors. The flavors here were just a bit muted, especially if the tofu is being served on its own.

Mediterranean Tofu with Lemon Dill Rice

 

Lemony-Dill Rice. Again, super easy prep and the ingredients were simple and found on hand. I really enjoyed the bright flavors and filling nature of the dish. I serve a lot of rice in my house, but it’s normally just lightly salted. This type of preparations opened my eyes to what’s possible with rice in the same amount of time it takes to cook it without any flourishes. It will definitely liven up the rice situation around my kitchen!

Red Lentil Dahl. This dish was by far one of my favorites. The dish had good flavor that needed no additional salt, which is saying something for me. I loved the bit of heat and the texture was inviting rather than just seeming mushy and unappealing. I didn’t have curry leaves and I couldn’t find them, which is one of my small complaints about this cookbook. Terry lives in NYC, so I’m guessing it’s much easier to access some of the ingredients she uses, but I had a hard time finding some of the more exotic ingredients in my local grocery stores. That being said, once again, the dish was easy to prep, but it was more hands on than my normal pressure cooker recipe that I use for red lentils (which isn’t a bad thing necessarily).

Red Lentil Dahl

I’ll be back in a couple of weeks with more reviews and original recipes – stick around!

Disclaimer: I was provided a copy of Vegan Eats World by the publisher, however, all comments and opinions expressed above are, as always, my own.

  • The savory tofu has become a favorite of mine too! I love it for stir fries. My husband isn’t into it since a little bit of tamari or soy sauce goes a long way with him, and there’s quite a bit of it in that recipe. However, I can’t get enough of this tofu. It’s also really good cold.

    Curry leaves are one of the ingredients I can’t find locally either. For the most part, I’ve just skipped recipes that include them, and so it’s good to know that the dal is worth making even without them.

    • Absolutely – the dal is incredible even without the curry leaves. That savory tofu is so good cold! I eat all of the leftovers of it (when there are some) cold 🙂

  • the resourceful vegan

    true about the rice….i always make stuff to go with my rice, but never usually add stuff to the rice itself. love love love dill though, so that may just have to be my starting point 😛

    • I know – dill is one of my faves! Luckily my garden is overflowing with it right now so I can add it to everything!

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