I think of this book as being “stealth vegan,” because it doesn’t exactly advertise its plant-based bona fides. It doesn’t scare off anyone.That’s what makes it a perfect cookbook for someone who wants to put plants at the center of the plate but might be turned off by what they think of as “vegan food.” The recipes in this collection are, first and foremost, delicious, and secondarily, accidentally, or offhandedly plant-based. I wouldn’t necessarily steer a brand new beginner cook to this book because some of the ingredients lists and cook times are a bit long. And novice cooks are sometimes a little intimidated by cooking dried beans. But regardless of skill level, if the kitchen is your happy place and you love beans, this book will help you put countless meatless meals on the table that will leave you delighted and satisfied.
Start here:
Spicy Ethiopian Red Lentil Dip (page 27)French Green Lentils with a Trio of Mustards (page 61)New Orleans Red Beans and Rice (page 106)
Isa Chandra Moskowitz is a prolific cookbook author and this volume is her most recent. It reflects current sensibilities and approaches to plant-based cooking, and it’s written with the beginner in mind. It’s packed with foolproof basic recipes that you’ll turn to again and again along your plant-based journey. The book is organized by broad categories like “pasta and noodles,” “soups and stews,” and “sweets,” which makes it easy to decide on a recipe. Unlike many vegan cookbooks, there are little to no special ingredients. You’ll find plenty of pantry-friendly meals you can put together with stuff you likely have on hand right now. The recipes are also weeknight-friendly so you’ll be able to get a home-cooked dinner on the table even in a time crunch.
Start here:
Broccoli Mac and Cheese (page 34)Cream of Mushroom Soup (page 124)Fluffy Quinoa Pancakes (page 270)
As fans would expect from this brand, the recipes aren’t generally 30-minute meals. Many are project recipes, but I’ve yet to embark on one that wasn’t more than worth the time and effort required. Every step is spelled out in exacting detail, enabling even new cooks to take these recipes on. I’ve served many of these dishes to groups of omnivores with no complaints and many second helpings (the lasagna is a real crowd-pleaser). For ATK loyalists and others who want a lot of information on the science of plant-based cooking, this book is an ideal entry point for all things vegan.
Start here:
Tortilla Soup (page 93)Hearty Vegetable Lasagna (page 190)Pan-Seared Tempeh Steaks with Chimichurri (page 206)
Longing for ramen and finding a recipe here, I kicked off a love affair with this book in the winter of 2020 that is still ongoing. The recipes aren’t all quick or easy, but every one I’ve tried has been a complete success and very satisfying. The instructions are straightforward and clear enough for even a beginner home cook. This is the perfect book for someone who likes to use a world of different spices and flavor profiles. People who are looking to dine less at restaurants and enjoy more home cooking would be happy with the recipes in this book. Terry Hope Romero writes in her introduction that “meat is just meat, the true building blocks of cuisine across the planet are the spices, herbs, and grains.” All of those plant-based elements and more are used to great effect in this treasure of a cookbook.
Start here:
Harissa Carrot Salad (page 106)Sauerkraut Mushroom Soup (page 130)Ramen Noodles in Soymilk Sesame Broth (page 226)
