If you’ve ever vowed to be bolder and more adventurous in your life, start with dinner. As clinical dietitian Andrea Gamber of Penn State Health St. Joseph, says, “[T]here are over 80,000 species of plants to eat, and there are only about 10 to 15 different animals that people typically eat. So in the long run, [going vegan] really widens your opportunities to eat all these different plant foods that are out there.”
We think these three vegan cookbooks will help inspire your culinary journey:
Caribbean Vegan: Expanded Second Edition
By Taymer Mason
First stop: the Caribbean islands. In this expanded version of her popular cookbook, Barbadian chef Taymer Mason shares more than 200 authentic Caribbean recipes—all veganized. This mouthwatering collection of island cuisine will introduce readers to a pantry full of new foods, from cassava and chayote to pigeon peas and plantains. Let creative and colorful fare such as Caribbean Sushi with Tamarind “Eel” Sauce, Citrus Tofu Jerk Kebabs, and Rasta Pasta spice up your meals—and your life!
By Jeff and Joan Stanford
Next, we’ll visit the Mendocino coast of California, home to The Stanford Inn by the Sea, the only all-vegan resort in the U.S. Its guests know that dining at its award-winning Ravens Restaurant is “more than just a meal. It’s a feast for your spirit.” Now, readers can re-create this uplifting experience at home with more than 150 recipes from The Ravens, including Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce, Forbidden Risotto with Sunchoke Lemon Cream (made with black “forbidden” rice), and Wild Mushroom and Spinach Roulade.
By Jason Wyrick
Last stop: Mexico. Vibrant flavors and an emphasis on fresh, seasonal produce have made Mexican fare a favorite around the world. Here, bestselling author and chef Jason Wyrick offers both recipes that are traditionally vegan as well as vegan versions of normally meat-heavy Mexican dishes. Some examples include Pepita-Pomegranate Guacamole, Salted Lime Plantain Tacos, Sweet Potato and Black Bean Mole Enchiladas, and, for dessert, Cocoa-Pistachio Churros.
Have you eaten your way around the globe with the help of a vegan cookbook or two? Let us know your favorites in the comments section.
Posted by Paula Moore
