This is a collection of simple and fairly basic vegan recipes from a standard variety of cuisines -- Chinese, Thai, Mediterranean, Middle Eastern, standard American, and what I think of as American health store food. So, for example, there are recipes for Fava Bean Dip, Veggie-Walnut Pate, Egg Rolls, Pot Stickers, Tomato Sauce, Cashew-Ginger Sauce, Marinated Potato Salad, Szechuan Noodle Salad, Caribbean Black-Eyed Pea Salad, Curried Squash Soup, Borscht, Pad Thai, Yam and Chard Curry, Indonesian Stir-Fry, Spanish Veggie Stew, Hawaiian Baked Tofu, Kung Pao Seitan, Bean and Basil Burgers, White Beans in Miso-Herb Sauce, and Hazelnut and Chocolate-Chip Shortbread. For most, the preparation and cooking time is under an hour, and for a few, it is much quicker. The herbs and spices in the recipes are pretty standard, such as ginger, garlic, cumin, coriander, soy sauce, liquid smoke, fresh parsley, fresh basil, and many dried herbs. The ingredients are a mixture of fresh, frozen and canned. Most look very appetizing, while a few look weird -- making tomato soup using a can of tomato juice with frozen peas and brown rice? Nearly all of the ingredients will be available at good supermarkets, although for some you might get a better selection from a specialized store. The recipe instructions are simple and easy to follow. It is all healthy and there are some good ideas here. For someone looking for an easy book of vegan recipes that are not too fancy or complicated, The Accidental Vegan will fit the bill.
© 2009 Christian Perring
Christian Perring, Associate Professor of Philosophy, Dowling College, New York