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For Christmas, I received a super-cool vegan cookbook (thanks, Mom!) that's become my new favorite. I find that some veggie/vegan cookbooks, while gorgeous and filled with fantastic recipes, have an air of pretension about them that irks me as I struggle to, say, wrap my increasingly-crumbly tempeh in endive. But Angeline Linardis, author of V Cuisine: The Art of New Vegan Cooking, isn't like that at all. Her voice throughout the book is light and non-threatening, and the recipes aren't nearly as intimidating as some I've come across. (For instance, my favorite chapter name is "Terrifying Tofu.")
So far I've tried a few of the recipes, including the corn chowder (Linardis recommended that you blend half of it with an immersion blender, but I left it chunky, and I'm glad I did - I retained the individual flavors of the veggies and it felt more hearty, like a chowder should) and the tofu "fries," which weren't nearly as crispy as I'd hoped, but plenty tasty and filling.
And while the teaspoon of turmeric the soup called for turned my favorite spatula a permanent shade of shocking yellow, it's a small price to pay for such a fun collection of recipes.
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