Tuesday night’s post included the results of a recipe from one of my favorite culinary instruction manuals, Carole Raymond’s Student’s Go Vegan Cookbook.
The author’s previous book, Student’s Vegetarian Cookbook, was my first purchase after deciding to give up meat in 2005, my senior year of college. It quickly became invaluable to me as I negotiated learning most basic kitchen skills and, soon after, returning to my meat-loving home state as a vegetarian. Last year, when I decided to lean towards a dairy-free diet, my taller half and I purchased the vegan book, and it, too, has proven to be an invaluable resource.
Here’s what I love most about this cookbook:
· The recipes are quick, easy, nutritious, and full of whole foods.
· Raymond offers a new spin on a lot of favorite dishes.
· Almost every dish is aimed at one or two diners, perfect for singles or couples.
· Everything I’ve tried runs the gamut from tasty to delicious.
Though I’ve been out of college for four years, the student aim of the book is still great for busy working folks. Being able to get dinner for one or two on the table TV tray in 20 minutes is a godsend on weeknights. Plus, most of the ingredients are inexpensive and easy-to-find, an increasing rarity in vegan cookbooks.
I highly suggest you check out the Student’s Go Vegan Cookbook. When you do, here are a couple of my favorite dishes from it:
- Chilean Two-Potato Soup
- Fattoush Bread Salad with Hummus
- Soba Noodles with Broccoli and Peanut Sauce
- Caramelized Onion, Walnuts, and Sage Pizza
- Hot Pocket Mushroom Saute
My rating: **** (out of *****)