Using Dried Fruit - The Vegetarian Resource Group

eviewsVEGANOMICONBy Isa ChandraMoskowitz andTerry HopeRomeroIsa ChandraMoskowitz andTerry HopeRomero, the authors of VeganCupcakes Take Over the World,have once again produced acreative vegan cookbook, thisone featuring more than 250recipes. They state, “This is anall-purpose cookbook,” in whichyou’ll find “recipes you wishyou’d grown up with.”Some of the creative offeringsin this book include Greek TofuBenedict, Creamy Asian Pear andTempeh Salad with Wasabi Dressing,Chickpea Cutlets, SeitanPiccata with Olives and GreenBeans, Pumpkin Saag, ScallionFlatbread, Chocolate Chip BrownieWaffles, and Jelly Donut Cupcakes.Also, there are beautiful colorphotographs of some dishes.Another wonderful aspectof this book is the inclusion ofhelpful icons next to each of theserecipes. These indicate whetherthe dishes are soy-free, glutenfree,or low- or reduced-fat; ifthey can be prepared in fewerthan 45 minutes; and if they aresupermarket-friendly (using commoningredients found in mainstreammarkets). For example, therecipe for Chestnut-Lentil Pâté issoy-free, gluten-free, and supermarketfriendly.Veganomicon (ISBN 978-1-56924-264-3) is published by Perseus Books.This hardcover book retails for $27.50 andcan be ordered online or in bookstores.Reviewed by Debra Wasserman.VIETNAMESEFUSIONVEGETARIANCUISINEBy Chat MingkwanOn occasion, I’ve had the opportunityto dine in a vegetarianVietnamese restaurant; generally,the staff members knew littleEnglish. Therefore, it was difficultto ask many questions about howthe dishes were prepared. I’vealways wanted to see a vegetarianVietnamese cookbook published,and now there is a terrific one.Vietnamese Fusion VegetarianCuisine is a vegan cookbook withlots of information about theingredients necessary to preparethe dishes. If you’re fortunate tolive in an area with Asian markets,you should have no problem findingall the ingredients. You canalso shop online for many items.This book offers recipes forvarious dipping sauces commonlyfound in Vietnamese cuisine.You’ll also find instructions onhow to prepare Fresh SpringRolls, Bamboo Shoot Dumplings,Vietnamese Coleslaw, PapayaSalad, Hot-and-Sour Soup withPineapple and Tamarind, StuffedCabbage Soup, Pho (noodle soup),Clay Pot Vegetables, Tofu Stewwith Coconut Juice, Rice Cupcakeswith Savory Fillings, Banana andTapioca Pudding, VietnameseIced Coffee, and much more.Beware that nutritional analysesare not provided in this cookbookand some recipes are deepfried.On the other hand, manyrecipes are lowfat. Also, sugar iscommonly used in Vietnamesecuisine.Vietnamese Fusion VegetarianCuisine (ISBN 978-1-57067-207-1) is publishedby the Book Publishing Companyand retails for $14.95. The paperback bookincludes some color photos. Look for thisvolume online or in your local bookstore.Reviewed by Debra Wasserman.THEGLUTEN-FREE VEGANBy Susan O’BrienOftentimes,when you tellsomeone you’re vegan, they’ll say,“What can you eat?” Now, imaginebeing vegan and also unableto consume gluten. Thankfully,there’s a cookbook catering to theneeds of both vegans and thoseon a gluten-free diet.The Gluten-Free Vegan offers150 recipes, including appetizers,soups, salads, main and side dishes,breakfast foods, baked goods, anddesserts. There’s also an introductionto what you can and can’teat on a gluten-free, vegan diet.Recipes that stand out includeMock Tabbouleh Salad (madewith quinoa instead of bulgur),Almond Cheese (prepared withalmond pulp), Kale with PeanutSauce (using brown rice vinegar,wheat-free tamari, and agavenectar), No-Meat Meatballs(made with mushrooms, brownrice, mashed potatoes, and nuts),and Brownies (made with brownrice flour and quinoa flour).The Gluten-Free Vegan (ISBN 1-60094-032-3) is published by Marlowand Company. This 256-page book retailsfor $16.95 and can be purchased onlineor in bookstores. Reviewed by DebraWasserman.32 Issue Three 2008 VEGETARIAN JOURNAL