I’d been doing so well on resisting buying any more cookbooks. I seem to have amassed a rather large number over the recent years since I’ve developed an interest in cooking, and as much as I love to have them, I don’t use them nearly enough, tending to get my inspiration from other blogs or restaurant menus.
All the same, I’ve been following Dreena’s blog, Plant-Powered Kitchen, where she’s been sharing recipes from her book “Let Them Eat Vegan”, and reading write-ups elsewhere, and knew I couldn’t resist. I don’t feel one bit guilty about this purchase either, I only wish I’d got it sooner (it was published over a year ago in May 2012) as I know it’s going to be a book I come back to time and time again. There are a whopping 200 recipes to work through as well!
This is actually my first of Dreena’s books, although she has written 3 previously- The Everyday Vegan, Vive le Vegan! and Eat Drink & Be Vegan, all of which have been big hits. If you don’t know Dreena’s recipes they’re creative and satisfying, vegan of course, and based on wholefoods (no processed ingredients).
I’ve only made a few recipes so far but was keen to share my thoughts and encourage anyone who doesn’t have the book to get it! Even if you’re not vegan or even vegetarian this is a good book for you as there’s tonnes of advice and tips on how to get started on a vegan diet and a good range of easy, everyday recipes and more complicated, time-consuming ones.
These were very tasty indeed. I’ve not had much luck with veg burgers in the past. They either seem to crumble to pieces when I cook them or else they’re mushy in the middle. These have the perfect texture, based on kidney beans and oats, and are packed with Mediterranean flavour- oregano, olives and red pepper.
Oh, and I was pretty proud of myself for making my own burger buns too. It seems impossible to buy buns or wraps which aren’t full of chemical preservatives around these parts. I used this recipe from Holy Cow Vegan and they turned out really well, nice and fluffy with a good rise. Now I’ve learnt how easy it is to make my own burger buns I’m sure I’ll soon be trying all Dreena’s other burger recipes- there’s a whole chapter devoted to them!
Raw Strawberry Pie
In the interest of a comprehensive review….I of course had to delve into the dessert chapter. These pretty little tarts are a mini version of Dreena’s Raw Strawberry Pie. I just divided the recipe to make a smaller amount and used tartlet shells.
I’m very familiar with raw desserts already and this one’s very simple. It’s also delicious and a bit lighter than most which can use a lot of nuts in the filling.
Kale Slaw with Curried Almond Dressing
This salad had been getting rave reviews and after trying it I could definitely see why. With kale as the base ingredient you can really add any other vegetables you like, although the apples and raisins listed really added to this I thought. The sweet curried almond dressing is what makes this really special though- I cleaned out my blender as best I could so as not to waste any of it. I did change it a little bit just because maple syrup is very expensive here so I usually save it for on pancakes/waffles! Instead I used dates which I can buy very cheaply in the international stores near me.
Here is my version if you’re interested:
Curried Almond Date Dressing:
1/2C Almonds, soaked
2 1/2T Apple cider vinegar
1t Fresh grated ginger
1 Small clove of garlic
1/2 (heaping) t Salt
1/4t Curry powder
First blend together the dates and water in a high-power blender, until smooth and creamy. Add in all the other ingredients and blend again until very smooth. You may prefer a thinner dressing, if so, add more water.
I didn’t need all this for my salad but loved the leftovers as a dip (yes again….) for raw veggies.
Apple Hemp Pancakes
I adore pancakes and these are very yummy. They are made from spelt flour and are packed with nutritious hemp seeds and diced apples so you can feel good about eating them too. With my new morning routine I can see I’ll be working my way through the “Breakfast Bites and Smoothies” chapter.
I’m particularly excited to get stuck into the “Proud to be Saucy and Dippy” chapter. You know how much I love a good dip! And the main dishes, including warming soups and stews, casseroles, tarts, one-pots and pasta are all going to make the move towards colder weather that bit more welcome.
As I mentioned, Dreena writes the blog plant-powered kitchen where she generously shares some of the recipes from her cookbooks as well as an abundance of useful information and cooking, nutrition and vegan parenting advice.
Do you have a copy of “Let Them Eat Vegan” or any of Dreena’s other books? Which are your favourite recipes?