Cookbook Reviews by Rachel: Vegan Holiday Kitchen by Nava Atlas »
Overall Rating: A-
Level of Difficulty: Beginner to Intermediate
Best for: Anyone looking for no-fuss ways to veganize their family celebrations.
You know how they call that time from Thanksgiving to New Year’s “the holiday season”? There are holidays all year round, it turns out. (Flag Day: June 14). What would fill the “seasonal” aisle of the grocery stores otherwise? So while you might think a cookbook called Vegan Holiday Kitchen should get reviewed in like, November (which happens to be when everyone else reviewed it), it’s with an eye to strategy and not simply a result of laziness that I bring you this late March report. This cookbook covers not only Thanksgiving, Christmas, and Hanukkah, but Passover, Easter, Rosh Hashanah, and Independence Day. Plus brunch, which I guess is its own holiday.
PSA: Passover starts after sundown Friday, April 6. Easter is Sunday, April 8. Holidays approacheth! Do you have a plan?
Nava Atlas had a clear purpose with this photo-heavy offering: honor tradition, add the vegan element, and create special-occasion meals that are fun, not stressful. To that end, her recipes tend to the simple and don’t shy away from shortcuts (canned lentils?!). But the lack of elaborate preparation or unusual ingredients makes this a really awesome resource when you’re looking to cook in someone else’s kitchen (like I did for Thanksgiving), or if you’re short on time, or if you just think complicated recipes are scary.
I’ve made a lot of stuff from this book over the last six months (though it’s not an everyday go-to), but somehow I failed to photograph most of it. Here’s the Red Wine-Roasted Brussel Sprouts everyone loved in November (pre-roasting):
And here’s a sandwich I made on the Vegan Challah, which came out really delicious, if not quite as flaky as the original (secret ingredient: squash!):
While some of the recipes are restricted to particular holidays or seasons (Passover = lots of matzoh, July 4th = grilling), it’s also fun to mix and match. At Christmas, we brought Moroccan-Flavored Tofu with Apricots and Olives, in theory a Rosh Hashanah offering, to a friends’ house for fancy dinner; it got devoured with compliments.
Atlas is a good communicator: The recipes are written clearly and are easy to follow, and each is labeled at the top if it is or could be soy-, gluten-, or nut-free. I’ve wanted to tweak some of her instructions (less sweetener in the Agave and Mustard-Glazed Green Beans, for example), but haven’t had any disasters or failures, praise be.
My only major complaint is that, especially in the Thanksgiving and Christmas chapters, Atlas shies away from star-of-the-show, protein-heavy, centerpiece dishes that I think are pretty key to a vegan celebration. Stuffings and pilafs abound; hearty stews and tofus do not. Perhaps this is a rebellion against Tofurky, but I want my protein, dammit.
Anyway, this book will be my #1 go-to for figuring out what to cook in my mother’s kitchen to bring to a seder next month. I’d wanted to try the matzoh balls before writing my review, but I’ll just have to post about it later.
Final verdict: Solid, crowd-pleasing recipes designed for simplicity. Especially valuable for the wealth of Jewish recipes, more than I’ve seen collected anywhere else.
Happy Hanukkah! Celebrate with Matzoh ball soup* from the Bitter Sweet blog! This recipe and the rest in the post come from Nava Atlas’ Vegan Holiday Kitchen, which I think I must get immediately! This picture is just too yummy looking! I love anything matzoh! Is it matza or matzoh? I always pronounce it like matza but my spellcheck is clearly leaning towards matzoh. But spellcheck is not always culturally aware. It seems to have only JUST learned edamame. But good for you, spellcheck! Progress is progress.
I used to love matzoh ball soup! I also used to be quite fond of matzoh brei. Does anyone have a great recipe for that? Tell me!
*Reader Yse informs me that celebrating Hanukkah with matzoh ball soup is like celebrating Christmas with a chocolate bunny! My bad! What a dolt. I’ll put up some latkes later. They are my real fave anyway.
The New York Times kicks off its month of vegan Thanksgivings! »
We don’t have to wait one second after this year’s glorious Vegan MoFo ends to start amassing recipes again, because the New York Times has just begun its own month of veg food, to celebrate meatless Thanksgiving!
Thanksgiving is the official holiday of Vegansaurus, mostly because we’re horrible racists who love America! Just kidding, we’re mild racists who hate America! Nope, it’s because we love eating, we love our friends and family, and we really smothering our guilt about the holiday’s origins by eating EVEN MORE.
Last year was my absolute favorite: You awesome readers sent us gorgeous photos of your Thanksgivings, and we published them all Thanksgiving weekend long! The best! This year, you can get started early on planning your feast with the Times' Well Blog Third Annual Vegetarian Thanksgiving, with recipes from Nava Atlas’ new cookbook, Vegan Holiday Kitchen! And check out the pretty photos by Susan of Fat-Free Vegan! The recipes look rich and tasty and healthy, you could totally make some tonight for practice!
November is here, you guys! It’s the best month of the year! Let’s cook delicious vegan food with our loved ones and think about all the good things we have in our lives. And yes, we are totally doing another readers’ Thanksgiving weekend this year; watch for details closer to the date!
[photo of Deborah Underwood’s Thanksgiving 2010 feast!]