In a previous cookbook review, I toured Europe. This time, it’s around the world with Vegan Eats World by Terry Hope Romero. Packed with 300 recipes spanning the globe, there’s something for everyone from the familiar to the I had no idea such deliciousness existed in the world. Let’s go.
Ever since my epiphany on savory pumpkin dishes, I’ve been on the hunt for a good pumpkin curry recipe. Delighted to see Pumpkin Coconut Curry on page 136, that’s the first thing I made.
It was a bit of a challenge locating a couple of the ingredients. I found fresh curry leaves at the Asian supermarket but I never did find the pandan leaves. I’ve eaten curry leaves before in restaurants, I just didn’t know what they were called. I see myself making this curry again and again.
Since I haven’t made jackfruit anything in awhile, Sweet and Savory Jackfruit Carnitas Tacos page 105 with Pickled Red Onions page 62 was another must make. It is not to be missed. It’s easy and don’t forget the pickled red onions, they’re the perfect topping and easy peasy too.
While I love peanut sauce, peanut soup was unfamiliar to me. But I imagined the Ginger Peanut Squash Soup page 129 would be similar to the sauce, just more of it. That’s a good thing, right? For a moment, I was a little skeptical while making it but it all came together in the end for a deliciously peanutty soup.
For the 15th day of the Chinese New Year celebration, I made Chinese Sticky Rice page 305 with Tempeh Sausage Crumbles page 53. As I’ve made sticky rice on numerous occasions, I didn’t quite follow the recipe step-by-step. I cooked it as I normally make sticky rice but it’s nice to try different ingredients and flavors in a familiar dish.
Not pictured is the Chorizo Tempeh Crumbles page 52 which I liked better than the Chinese Tempeh Crumbles. Basically they’re the same recipe but with different marinades. I’ve been using the chorizo crumbles to make burrito bowls for a speedy and tasty lunch.
Obsess with pickling lately, especially the quick refrigerator variety, I zeroed in on the Fast Lane Cabbage Kimchi page 56. Alas, I couldn’t find the Korean red pepper powder called for in the recipe. Luckily, there’s a variation without the red pepper, Cool Ginger Kimchi.
My favorite though is the Star Anise Daikon Pickles page 62. I love the licorice flavor of the star anise combined with the tangy and the sweet. I confess I’ve always been a bit scared of pickling, never knowing how easy it really is to make fresh refrigerator pickles. Now, I can’t get enough – I’ve been trying out the pickles on top of everything.
Just a small sampling of the deliciousness that awaits you in Vegan Eats World. I have many more recipes bookmarked with scraps of paper like little flags of the world beckoning for a visit.
Star Anise Daikon Pickles
Makes about 1 pint
1/2 pound daikon radish (about one slender 10-inch radish)
1/4 pound carrots (about 2 large carrots)
6 large green jalapeno or serrano chilies, stems removed
1 cup rice vinegar
1/2 cup sugar
1/4 cup kosher salt
1 teaspoon whole peppercorns, black or mixed color
4 whole star anise
1. Scrape the daikon and carrots to remove the outer peel and slice into long matchsticks no thicker than 1/4 inch: I use a mandolin for this but you can take your time and use a chef’s knife. Or even better, use a Y-shaped julienne peeler. Slice the chilies in half, remove the seeds (or keep them in for really hot pickles), and slice into very thin slivers. Toss everything together and pack into a clean, dry, 1-pint glass mason jar.
2. In a small saucepan, bring to a gentle boil the vinegar, sugar, salt, peppercorns, and star anise and boil for 2 minutes. Stir to dissolve the sugar and salt and then pour everything over the vegetables in the jar, including the star anise and peppercorns. Cover very tightly and chill for 30 minutes before using. Store tightly covered and chilled.
From the book Vegan Eats World by Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. www.dacapopresscookbooks.com
Disclosure: I received the cookbook free of charge from the publisher to review. The opinions and experience with the cookbook expressed herein are my own. There was no pay to say.
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