I collect cookbooks, so I was excited to have the opportunity to review one. I’m not vegan, but I have many friends who are. Also, I’ve been trying to mix up my menus lately by adding in some vegan, vegetarian, and gluten-free recipes. There are a number of ideas in this book which will likely be on my schedule to make in the near future, though I may tweak some a bit (such as add in chicken).
The beginning of the book gives some ins and outs of vegan cooking, as well as the Southern pantry staples. There’s also an introduction to the various kinds of sweet potatoes. (I never knew there were so many varieties.) The author explains why she moved to a plant-based, vegan diet. Some people may be familiar with her from her blog and YouTube channel. Claiborne’s book shows that it may not be as difficult to incorporate a vegan lifestyle as I once imagined.
The book is divided into sections: breakfast, salads and soups, greens and sides, mains, sweets and drinks, and pantry staples and sauces. There are a number of gorgeous photos throughout, but I wish there had been a photo for every recipe. Most of the recipes contain basic, easy-to-find ingredients. These recipes would be a lovely addition to anyone’s diet, whether a vegan or not.
The following recipes are a sample of those I’ve tried or will be trying in the very near future:
- Sweet potato skillet home fries (page 58)
- Sweet potato-pecan cinnamon rolls (page 65)
- Sweet potato pie smoothie (page 67)
- Purple and white potato salad (page 82)
- Spicy fried cauliflower “chicken” (page 152)
- No-bake stone fruit cobbler (page 171)
- Plum verbena sorbet (page 187)
Disclaimer: I received a complimentary copy from Blogging for Books, but I wasn’t required to leave a positive review.