A vegetarian recipe starter set

[Guest guest]

By J.M. Hirsch

Associated Press

 

 

 

AP

You Won't Believe It's Vegan by Lacey Sher and Gail Doherty

 

Whether you're dabbling with vegetarianism or just need help dealing with an end-of-summer zucchini ­onslaught, you're bound to find inspiration in this trio of new veg cookbooks:

 

â–  You Won't Believe It's Vegan by Lacey Sher and Gail Doherty (Da Capo, $17.95).

 

Well, with recipes such as raw cashew aioli and tofu hot wings, you probably will believe it. But that doesn't mean you won't like it. Sher and Doherty offer some inventive and appealing takes on vegan cooking.

 

Many veg cookbooks don't give much thought to presentation, but it clearly plays a part for this duo, as in their attractive rainforest crunch cake. There are plenty of raw recipes, too.

 

â–  Get it Ripe by Jae Steele (Arsenal Pulp Press, $23.95).

 

As much vegan primer as cookbook, Get it Ripe is a great starter book for anyone stumbling through those first months of life without dairy and meat. The author offers plenty of nutritional, prep and shopping information.

 

Appealing recipes include chipotle black-eyed peas with maple mashed sweet potatoes and collard greens; ­fettuccini with an Alfredo-like sauce; and plenty of vegan baked goods.

 

â–  Vegetarian Times Fast and Easy by the editors of Vegetarian Times magazine (Wiley, $19.95).

 

The title says it all. This collection of speedy vegetarian and vegan recipes covers all bases, including breakfast and brunch, desserts, drinks and kid-friendly food.

 

Appealing recipes include grilled cheese with fig and basil; warm mushroom salad with arugula, pecorino and toasted walnuts; roasted cauliflower with olives; and mango-ginger pudding.

 

Recipe

 

Here's a recipe from Steele.

 

Cilantro black bean dip

 

2 cups cooked black beans or 19-oounce can, rinsed

 

2â„3 cup packed chopped cilantro (leaves and stems)

 

2 medium cloves garlic

 

2 tablespoons fresh lime juice

 

1 tablespoon tomato paste

 

1 tablespoon flaxseed or olive oil, optional

 

1 teaspoon sea salt

 

½ teaspoon cayenne or chipotle pepper powder, or to taste

 

½ teaspoon ground coriander seed

 

½ teaspoon ground cumin seed

 

¼ cup filtered water (or to desired consistency)

 

Toss all ingredients in a food processor or blender, and give it a whirl. Stop the food processor, scrape down the sides with a silicone spatula and whirl again. Add more water as necessary (be careful not to let it get too runny) and adjust seasonings to taste. Store in an airtight container in the fridge up to 4 days. Makes 1¾ cups.

 

 

 

 

 

Peter vv

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