Cookbook review: Vegan Sandwiches Save the Day! »
Celine Steen and Tami Noyes have a new, gorgeous cookbook out called Vegan Sandwiches Save the Day!, and because vegan blogging tends to be a mutual admiration society (you’re all so great!), they sent me a copy for review.
It has long been established that the sandwich, in all its many, glorious forms, is the perfect food. But if a good sandwich is as easy as taking your favorite main course and slapping it inside some carbohydrate casing, why would you need a cookbook? I advise thinking of this book as more of an inspiration guide, like reading two inventive ladies’ food-dream journal.
The photos are nearly obscene, they’re so beautiful, and the recipes aren’t terribly daunting. I made four, for research purposes.
Green monster rolls (pp. 178): Easy and delicious! Super garlicky, which I love, plus the boiling step makes a satisfying, chewy crust. I froze a few of my first, less photogenic batch, and plan to defrost them for panade once cold weather returns.
Asian eggplant (pp. 130) on a green monster roll: Girl, this eggplant was to die. TO DIE. Spicy and savory, the sauce was a great foil for my little rosa bianca eggplant. I then used the leftover slaw on my tomato sandwiches for the rest of the week.
Bierocks (pp. 88): The older I get, the more I love cabbage. And sauerkraut. Pickled foods forever! Here, I substituted Soy Curls for the tempeh called for in the recipe, and it turned out smashingly. These we ate with spicy brown mustard, as advised, and oh, they were tremendous. German pierogi!
And for dessert, open-face Bananas Foster cake sandwiches (pp. 168): We used Double Rainbow vanilla soy cream. These were lovely, though I feel like the banana cake was better cut thick, toasted, and spread with vegan butter, probably because I’m not an ice cream superfan.
You can find these recipes, plus 100 more, inside Vegan Sandwiches Save the Day!, available at all fine booksellers. You can also find the recipes I followed by searching inside the book on Amazon. For even more food porn, check out Tami’s VSStD photo set on Flickr.
[photos by me; let’s be Instagram pals: @meaverly!]
Cookbook review: Eat Raw, Eat Well, by Douglas McNish! »
When Vegansaurus gave me the chance to review Douglas McNish’s new cookbook, Eat Raw, Be Well, I consented enthusiastically and chomped at the bit until it arrived. I love making raw, vegan, gluten-free food (obviously) that isn’t too complicated or hard to prepare. In my opinion, overly intricate raw food cookbooks do more harm than good for the aspiring raw food chef. Sure, the pictures are nice, the descriptions fanciful, and their promise of gastronomic decadence enticing—but once casual chefs attempt some recipe with a mile-long ingredient list and super-complex instructions, they often grow discouraged that they drop raw food preparation altogether. I think that’s so sad!
When it comes to feeding myself, my friends, my family, and my dearest, I prefer recipes that favor simplicity and easy-to-digest combinations. I heard that this cookbook focused on easy-to-prepare recipes that don’t go overboard with ingredients required to make everything. Eat Raw, Eat Well recipes range from super-simple, three-ingredient raw cauliflower popcorn (nutritional yeast! salt! cauliflower!) to dishes that will take a bit more time to prepare.
This book has tons of recipes for the very beginner chef, including some great tips on how to make them on the left. Before reading this book, I reached into the knife drawer at my communal household in Glendale and pulled out whatever seemed cleanest. Now, I often search for the pairing knife that we keep sequestered in a special drawer when possible, because Mr. McNish says it’s good to do that and I think he’s right! Now I cut with ease and confidence, bitch.
The publishers gave me permission to post one of my favorite recipes in the book, the Pesto-Coated Carrot and Parsnip Fettuccine (page 236).
This dish is a great way to get as many healthy ingredients into your body as possible without having to sacrifice any of the things you love. The softness of the root vegetables makes it reminiscent of traditional al dente pasta.
Makes two servings
3 large carrots, peeled
3 large parsnips, peeled 3
1 Tbsp. cold-pressed (extra virgin) olive oil (15 ml)
1/4 cup freshly squeezed lemon juice, divided (60 ml)
1 1/2 Tbsp. fine sea salt, divided (22 ml)
3/4 cup cold-pressed hemp oil (175 ml)
1/2 cup raw shelled hemp seeds (125 ml)
3 cloves garlic
3 cups chopped fresh cilantro leaves (750 ml)
1. Using a vegetable peeler, peel carrots and parsnips into long, thin strips, dropping into a bowl as completed (see Tips) Add olive oil, 1 tsp. (5 ml) lemon juice, and 1/4 tsp. (1 ml) salt, and toss until vegetables are well coated. Set aside for 10 minutes, until softened.
2. In a food processor fitted with the metal blade, process hemp oil and seeds, garlic and remaining lemon juice and salt, until somewhat smooth but the hemp seeds retain some texture. Add cilantro and process until chopped and blended, stopping the motor once to scrape down the sides of the work bowl. Add pesto to fettuccine, toss well and serve.
Substitute an equal quantity of parsley leaves for the cilantro.
Toss the fettuccine from Step 1 with another sauce, instead of the pesto.
Peeling the vegetables lengthwise produces the long, thin strips required for this recipe. For best results use a Y-shaped (slingshot) vegetable peeler. When using a regular peeler, you can glide down the length of the vegetable to make one long, thin strip.
If you prefer, combine the ingredients for the marinade in a small bowl before tossing with the vegetables, to ensure even integration.
I am not a big fan of agave and kind of think it’s gross, so I was happy to see the desserts go light on them. In general, Eat Raw, Eat Well’s recipes are nutrient-rich and focus on using low-glycemic, healthful ingredients. There are better books out there if you’re just getting into raw food. Raw Food for One and Rainbow Green Live Food Cuisine top my list for raw beginners, but I think this book would be a very good choice for the beginning to intermediate raw food chef. Happy uncooking to you!