Paperback: 320 pages
Publisher: Da Capo Lifelong Books; 1 Original edition (April 27, 2010)
Product Dimensions: 7.2 x 0.7 x 9 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (107 customer reviews)
Best Sellers Rank: #80,057 in Books (See Top 100 in Books) #27 in Books > Cookbooks, Food & Wine > Regional & International > Latin American #237 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Vegan
Venezuelan-American cookbook author Terry Hope Romero (Veganomicon: The Ultimate Vegan Cookbook) makes Latin food vegan-friendly in Viva Vegan! This collection of 200 vegan recipes includes offerings from Mexico, Central and South America, and the Caribbean. You'll find updated favorites like tostones and mofongo (Puerto Rico), stuffed arepas (Venezuela and Colombia), tamales and tortas (Mexico), ropa vieja (Cuba), ceviche (Peru), and more.If you're new to vegan and / or Latin cuisine, fear not! Romero thoughtfully includes a primer on the vegan Latin pantry, along with numerous sidebars, suggested menus (The Buena Vegan Social Club, Colombian Colors, Buenos Aires Potluck, Sofrito So Good, etc.), and a quick-start shopping list (which can be printed at the author's website) that'll have you whipping up vegan delights with Latin flair in "sólo unos minutos" (okay, maybe un poco más for some of the recipes). Quirky Spanish phrases pepper the book; they may not be grammatically correct, but they're likely already familiar to non-Spanish speakers.Recipes are straightforward and in easy-to-read typeface; recipe names are in all-caps red, while the ingredients and steps are supplemented with tips, uses, and variations.
This is a cookbook I bought in my early days of veganism, and didn't use very often. Over the past couple of years I've been using it more and more with great results and I honestly can't say enough good things about it. Initially I didn't use it very much because I was new to vegan cooking, and a total novice at Latin American cooking. So many of the ingredients and techniques were new to me and intimidating. Many of the recipes are also time consuming, and either take a long time to prep or cook - which doesn't' bother me now, but it turned me off when I was a novice cook.Now that I've been cooking for years, and have all the culinary skills any vegan cook could want I find I use the book more and more. I also find that I am constantly amazed and impressed by the recipes. I love the flavors, I love the textures, I love the creativity and authenticity. I love Terry's writing style which has a real ease and friendly vibe, I love her little anecdotes and all the tips that she provides. I am particularly appreciative of all the information she managed to load into the book, from how to roll a burrito, to how to properly make enchiladas and tamales. It's obvious that she put a lot of time, thought and effort into this book, and her passion for Vegan Latin food really comes through.A few things you may want to consider before purchasing this book however is that there is no nutritional information. This doesn't bother me, but I know it'll bother some people. This is also not a health food book and so ingredients like sugar, white flour, and oil are used. Some of the recipes have a long cooking time, many of the recipes call for home-cooked beans that require soaking, and some recipes have a lot of prep work involved.
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