I had a great time last winter and spring testing recipes for the fabulous Terry Hope Romero's latest cookbook (see my during-testing post). Yesterday, I received my beautiful, hardback copy of the finished Vegan Eats World.
This book is a gutsy romp across pretty much any world cuisine you care to think of. I've tried dozens of the recipes, and not had a single flop. Terry's writing style is engaging and funny, and there are beautiful photos to boot.
One of the things I like most about the book is the way Terry breaks down full meals into individual components. This means you have access to a ton of exciting elements that you can play around and get creative with.
Yesterday I made the Coriander Seitan, which is succulent, chewy (in the right way) and super easy to make.
It went perfectly in a green bean stir-fry served with Korean-style noodles.
Today I tried out the Homemade Mexican Beans. They were bloody perfect, and satisfied the craving I've been having for black beans ever since I got back from Brazil. Served here with plain old white rice and yummy salted and lime juiced fried plantains. Hot sauce not pictured.
Now go buy the book. Make the Flourless Chocolate Torte, make the Adobo, make perfect seitan and perfect beans and enjoy.