For a change, this post isn’t about our recipes. A few weeks ago, we had the opportunity to test a recipe for Michael Natkin’s, aka Herbivoracious, forthcoming cookbook. The soup was a delicious new take on one of our passions BEANS, namely black beans. We’ve tried a number of Michael’s recipes, and I’m sure the cookbook will be a hit!
In addition, we won a drawing for some free cookbooks, complements of Harvard Commons Press (THANK YOU!), which will inspire us as Vegan Mofo continues:
Vegetarian Planet by Didi Emmons and The New Vegetarian Grill by Andrea Chesman.
While we don’t have a grill, I have wanted to buy a grill pan for awhile, so now this is a good excuse! The New Vegetarian Grill has both instructions for proper grilling techniques and recipes for incorporating grilled foods, such as Barbecued Bean Burgers Deluxe and Roasted Garlic and Pepper Linguine.
The Vegetarian Planet is a hefty volume containing a mere 350 recipes. These include dishes from various ethnic cuisines, as well as well loved American comfort food. There is even a section at the end to help with menu planning (if you are the sort of person who plans meals ahead of time…ahem not me). I’m particularly excited about the sides and salads section, with recipes like Hot-and-Sour Slaw. I also plan to veganize the Carrot Coffeecake with Poppyseed Streusal…Hello weekend!