I am so happy to finally get this book review posted, as you are going to love this cookbook! The book is World Vegan Feast by Bryanna Clark Grogan, with 200 fabulous recipes from over 50 countries.
Developed over many years of travel, study, and research, the book features global recipes for exciting dishes that you won’t find anywhere else. With recipes like Sizzling Saigon Crepes, Greek-Style Lasagna, Peruvian Sweet Potato Chowder, Singapore Noodles, Nepalese Green Beans with Coconut, Rose-Scented Baklava and Maple-Chocolate-Pecan Shoofly Pie, you will have a hard time choosing what to make first. I know I did. The book also provides icons to indicate gluten- and soy-free recipes, as well as recipes that can be ready in less than 30 minutes.
Everything that I have made from this book has been delicious! The picture below is of the Ugandan-Style Peanut Butter stew,which I’ve already made at least a half dozen times so far. It’s a rich, peanut and curry-spiced broth, which I can’t seem to get enough of. The night that I snapped the picture I was out of Soy Curls and subbed fried tofu and broccoli.
I have been slowly cooking my way through this book. So far I’ve tried the Tiramisu, Almond Creme Whipped Topping, Apulian Foccacia, Seitan Steaks, Boursin-Style Spread, No Knead Crusty Artisinal Bread, Vegan “Chicken-Style” Broth Powder, Vegan Sponge Cake, Vegan Gruyere, “Who Needs Fois Gras” Herbed Mushroom Pate, Bahn Mi Sandwiches and Sweetened Condensed Soy Milk. Everything has been phenomenal! There are still so many recipes that I want to try. I had hoped to have tons of pics to share, but alas, I usually remember to snap pictures only after we’ve devoured the food.
I am a longtime fan of Bryanna’s cookbooks (she’s the author of eight to date). One of the things that I love best about her writing, is that she infuses each recipe with so much information, you not only learn the history of each dish, but she walks you through each step of the recipe so that it comes out perfectly every time. She also includes loads of tips and variations for almost every recipe, giving you lots of ways to customize the recipes even further.
Here is the recipe for the Ugandan-Style Peanut Butter Stew. I hope that you enjoy it as much as I do. It is just as delicious with tofu and broccoli too.
Ugandan-Style Peanut Butter Stew
12 ounces seitan cutlets, cut into strips; or 3 cups reconstituted Soy Curls (2 1/4 cups dry), drained
1 large onion, sliced
2 to 4 cloves garlic, minced
1 large green or red bell pepper, sliced
1 large ripe tomato, sliced (or 4 drained canned tomatoes, chopped)
1/2 tsp salt
1 to 3 tsp curry powder
1/4 to 1/2 tsp red pepper flakes
1 1/2 cups chicken-style vegan broth
1/4 cup natural crunch peanut butter
1/4 cup hot water
1. Heat a large nonstick skillet sprayed with oil from a pump sprayer over medium-high heat. Add the seitan and cook until lightly browned. Remove from the pan and set aside.
2. Add the onion, garlic, bell peppers, and tomato to the same pan and stir-fry over medium heat, adding water if necessary to prevent sticking, until the onion starts to soften. Stir in the salt, curry powder, and red pepper flakes. Add the broth and seitan, cover, and simmer for 30 minutes.
3. Whisk the peanut butter with the hot water in a small bowl to make a soft paste. Add to the pan and stir until the sauce is smooth. Taste for salt. Serve immediately.
Adapted from WORLD VEGAN FEAST, by Bryanna Clark Grogan, 2011, Vegan Heritage Press
Lucky for you guys, Vegan Heritage Press is generously letting me do a giveaway. So, one lucky reader is going to win a copy of Bryanna’s new book! Leave a comment below (along with a way for me to reach you) for a chance to win.
Unfortunately this is open to US residents only.
Now what are you waiting for? Go!