Vegan Eats World review and giveaway

Terry Hope Romero‘s latest book, Vegan Eats World, came into my life on December 25th and was the best gift a girl like me could get. I’ve been a longtime fan of Terry’s diverse collection of cookbooks—from Viva Vegan! to Vegan Cupcakes Take Over the World and everything in between. Her new book continues the food revolution, covering 300 international dishes made vegan.

The shear breadth of this cookbook is incredible. Truth be told, I found myself flipping through this bible each night before bed, folding page corners and making grocery lists. Needless to say, this book has made me a little obsessed with exploring dishes and flavours from food-loving cuisines of Morocco, Thailand, India, Africa, Jamaica and many more. So far, I’ve made:

Pad Thai with Spicy Greens—My husband is a huge fan of pad thai, and so I knew this one was a winner when he declared this delicious and perfectly spiced. For this recipe, Terry shares the secret to success: prepping all components ahead of time and frying each serving individually, which is definitely worth the extra effort.

Red Lentil Dahl with Tomatoes and Curry Leaves—This mild and creamy dish perfectly complemented the spicier Indian sides I served at a recent dinner party, which included the Roasted Eggplant Masala in which eggplant is roasted and folded with chilies, tomatoes and abundant spices for a tender, juicy vegetable curry (I also added kale and pumpkin to this dish).

Shredded Cabbage with Toasted Mustard Seeds—This twist on an Indian style cabbage dish is fresh and lively, featuring finely shredded green cabbage tossed with a warm tumeric dressing. This was one of my personal favourites because it reminded me of a similar dish my great aunt used to make.

For the dinner party I mentioned above, I also made the Golden Tandoori Tofu, made with a bold soy yogurt masala marinade; Brown Basmati Biryani, made with Indian spices, fresh ginger, cauliflower, chickpeas and peas; as well as Yogurt Naan Griddle Bread, the most successful naan I’ve ever made (I got even better results using the cast iron skillet my hubby went out and bought for me).

On another recent Saturday afternoon, I explored Ethiopian cuisine by making Fluffy Scrambled Chickpea “Eggs” with Shallots (but’echa), Seitan Tibs simmered in Berbere and Wine (Seitan tibs w’et), and Saucy Berbere Lentils (yemiser w’et), all of which lived up to the traditional characteristics of this cuisine, right down to the spiced oil, bold flavours and thick, meaty textures.

With chapters devoted to essential basics such as Spice Blends; The Three Protein Amigos; and Pickles, Chutneys & Saucier Sauces, you can make everything from salads to curries, dumplings and desserts. Vegan Eats World has already helped me map my way through a culinary world tour, with stops in India and Africa so far—creating a pierogi party and Thai feast are next on my list.

Because I love this book so much, I want to give away a copy to one lucky reader! To enter, simply leave a comment below and tell me why you’d like this book. The giveaway is open to residents of Canada and the US, and the deadline to enter is Thursday, January 31st at midnight. I’ll announce the winner on Friday, February 1st. [The cookbook giveaway is now expired]



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