Vegan: The Cookbook, written by Jean-Christian Jury, is an extensive collection of nearly 500 vegan recipes inspired by flavors from around the world in 584 pages. Highlights include Colcannon from Ireland, Spinach with Tomato and Peanut Butter Sauce from Zimbabwe, Tomato Gazpacho from Spain, Karachi Dumplings from Pakistan, Strawberry Mochi from Japan, and Veggie Burgers from the…
#SundaySupper Healthy Green Recipes: Gambian Spinach with Peanut Sauce
With St. Patrick’s Day in a few days, #SundaySupper is getting together to celebrate healthy green foods. Christie of A Kitchen Hoor’s Adventures is hosting this week and I am sharing a recipe for Gambian Spinach with Peanut Sauce. This incredibly flavorful and healthy meal comes together quickly with only a handful of ingredients and a few minutes…
Vegetarian Sushi Secrets Cookbook Review and Shiitake Nigiri
Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes, written by Marisa Baggett, features a variety of sushi recipes and accompaniments using fresh vegetables, herbs, and tofu. Unique seasonal combinations include Spicy Carrot and Tomato Inari Sushi, Coconut Tempura Tofu Rolls, Honeydew Melon and Cucumber Dragon Rolls, Clear Soup with Pumpkin Dumplings, Pomegranate and Basil Rolls, Ginger…
Paletas de Aguacate y Coco (Mexican Avocado and Coconut Popsicles)
Paletas are Mexican popsicles and they come in a variety of flavors, generally fruit juice or cream-based. These Paletas de Aguacate y Coco, Avocado and Coconut Popsicles, are perfect for the upcoming summer season. The flavor may sound a bit odd, but avocados are particularly popular in Mexico. I blended chopped avocado with coconut milk,…
Gumbo Z’herbes (Louisiana Gumbo with Herbs)
Gumbo Z’herbes (Gumbo with Herbs/Green Gumbo) is one of Louisiana’s lesser known, but definitely interesting gumbos. It is particularly popular in the predominantly Catholic region of Acadiana (L’Acadiane) in southern Louisiana during the Lenten season and the Holy Week (Holy Thursday/Good Friday) before Easter. This greens and herb-packed gumbo seems to have its origins from the West African…
Culinaria Greece Cookbook Review and Pumpkin Tarts
Culinaria Greece: A Celebration of Food and Tradition, edited by Marianthi Milona, showcases the regional cuisine of Greece with dozens of recipes and over 1,300 color photos. It is not only a cookbook, but also includes background information on the history and how specific ingredients have left their mark on Greek cuisine and culture. The most recent edition was…
Muhammara (Syrian Red Pepper and Walnut Dip)
Muhammara (reddish in Arabic) is a Syrian roasted red pepper dip with walnuts, garlic, lemon, and pomegranate molasses. The most difficult part of this recipe is roasting the red bell peppers. Everything else is tossed in the food processor. I served the dip with pita bread, but it is also delicious with romaine hearts, other various vegetables,…
Yucatán Cookbook Review and Esquimos (Coconut Sorbet Ice Pops Dipped in Chocolate and Coconut)
The Yucatán Peninsula, located in Southeastern Mexico, is the focus of David Sterling’s regional cookbook: Yucatán: Recipes from a Culinary Expedition . The Mexican part of the Yucatán Peninsula is divided into 3 of the 31 states: Yucatán, Quintana Roo, and Campeche. This area is home to quite the unique cuisine. It is fairly isolated from…
Polvorones de Aceite (Spanish Olive Oil Almond Cookies)
Polvorones are a traditional Spanish shortbread cookie featuring ground almonds and spices. I made a variation called Polvorones de Aceite. Polvorones are traditionally made with pork lard, but these cookies use extra virgin olive oil. With no animal fat or eggs, this recipe also works for vegans. The texture is crumbly and bites from this…
Yachae Kalguksu (Korean Knife Noodle and Vegetable Soup)
Yachae Kalguksu is a Korean vegetable soup with the addition of knife cut noodles. There are many variations of the broth for Kalguksu and it is most often enjoyed during the summer. This particular recipe includes vegetable stock, onion, scallions, garlic, ginger, potato, and zucchini. Evan is a soup lover like me and this was…
