Hold onto your taste buds! Vegan Eats World, by Terry Hope Romero, takes us on a mouth-watering vegan tour of international cuisine.
For all their globe-trotting flair, Vegan Eats World recipes are just plain solid: easy to make & always turn out perfectly.
You may find that Terry Hope Romero's latest becomes your new favorite cookbook.
One of my favorite features of the book is Romero's index of recipes by categories such as gluten-free, low-fat, quick and easy, and more which relate to icons included with each recipe. She also includes menu suggestions and a traditional index.
For the review I made sample recipes Coconut Black-Eyed Pea Curry and Italian Cashewcotta Cheesecake with Fresh Balsamic Strawberry Topping.
The Coconut Black-Eyed Pea Curry (or Lobia) had a nice mixture of heat and acid.
Since I am such a wimp about hot spicy food, I significantly reduced the amount of cayenne pepper I put into the dish and enjoyed it greatly. However, because of that reduction, this black-eyed peas recipe turned out a little grey in color.
Next time I'll substitute paprika for the cayenne so that the color is as appetizing as the dish itself was. If you are not as wimpy as me, just stick with the cayenne and enjoy the full effect.
The Italian Cashewcotta Cheesecake is a vegan cheesecake based on the traditional Italian cheesecake made with ricotta cheese.
I used the mini-cheesecake recipe variation. My tasters loved this cheesecake plain, but all of them agreed that the Fresh Balsamic Strawberry Topping is what took the Italian Cashewcotta Cheesecake to another level of awesomeness.
The Strawberry topping recipe is very simple and low effort - just mix sliced strawberries, sugar, and balsamic vinegar - and will result in overwhelming praise and gratitude from blissful eaters.
I predict that Vegan Eats World will be joining the relatively few cookbooks that I use and refer to on a regular basis.
Since I made the Coconut Black-Eyed Pea Curry and the Italian Cashewcotta Cheesecake with Balsamic Strawberry Topping I've also made Fresh Wheat Noodles in Miso Broth. Already Romero's miso broth has become my go-to for any dish I make with a miso broth as its base.
I am also planning to make the Mexican Refried Beans to see if I prefer it to the refried bean recipe I am currently using. Other recipes I plan to try in the near future include Jerk Roasted Seitan Strips, Ethiopian Flourless Torte, Homemade Soft Corn Tortillas and many others.
My only (very mild) quibble with Vegan Eats World is that, in spite of the title, it took me a while to clue into the fact that this is a cookbook about international cuisine.
I think this is mostly because the recipes are organized by categories such as noodles, salads, entrees, etc. instead of region of origin, but also because most vegan cookbooks these days draw their inspiration from all over the world. However, Vegan Eats World may be the most inspired of all!