Vegan Eats World

Vegan Eats World by Terry Hope Romero

This post is looong overdue.  I want to tell you about Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero* because it is a book that gets me really excited about being in the kitchen and trying new recipes and flavor profiles.

When I placed it on hold at the beginning of the year, I had no idea that it would become available at the same time as two other cookbooks.   With all three in high demand, I had only three weeks to use them.  For no particular reason, Vegan Sandwiches Save the Day is the one that got a lot of use, leaving time only to skim the other two.  But a quick skim was all I needed to know that I wanted – no, neededVEW in my life and in my kitchen.  So when my birthday rolled around and I received Amazon gift cards, VEW was the first item to go into my cart.

Released last October, VEW is the latest from Terry Hope Romero (author of one of my favorite cookbooks, Viva Vegan!).  The book is beautifully designed.  The pages are clean and colorful, and they boast a generous number of pictures, each so tempting you want to dive in for a bite.

As the title suggests, VEW features recipes from across the globe.  Red Lentil Dahl with Tomatoes and Curry Leaves from India, Korean Veggie Bulgogi, Yemiser W’et with Ethiopian Savory Crepes, South American Pistachio Date Quinoa Salad, Tibetan Momo Dumplings with Spicy Sesame Tomato Sambal and Cabbage Slaw and many, many more.

Each time I open it, I find a new gem of a recipe hidden within its pages, making it feel like my birthday all over again.  I am genuinely looking forward to doing a deeper dive into all it has to offer, but here is a snapshot of a few of the recipes I’ve tried so far.

Vegan Eats World - Roasted Gnocchi with Roasted Tomato Caper Sauce

The first recipe I made was Roasted Gnocchi with Roasted Tomato Caper Sauce.  (One small pet peeve about the book:  the index could be more robust. When it came time to make this recipe, I went to the index to find its page number.  Gnocchi, tomatoes and capers were nowhere to be found.  I had to flip through the book until I found it — if you want to try it, check out page 242).  This was my first experience with roasted gnocchi, and it is definitely the way to go!  It gives the gnocchi a slightly crispy and chewy crust.  We both loved this simple dish, which was brought together with a baked tomato and caper sauce with a hint of rosemary.

Vegan Eats World - Pad Thai with Avocado and Spicy Greens

Before going vegetarian, Pad Thai was one of my favorites, so this recipe for Pad Thai with Avocado and Spicy Greens (and Savory Baked Tofu) was a must.  I don’t make Pad Thai often because I’m not a fan of adding sugar to our meals, but every now and then you have to throw caution to the wind.  This recipe, with its addition of spicy greens — kale, in my case — is a winner.  My go-to recipe for Pad Thai in the past has been the one from The Vegan Table.  It’s an even simpler recipe that yields similar tastes; however, because it utilizes peanut butter, leftovers are a bit dense and sticky — not so with this version from VEW.

Vegan Eats World - Yogurt Griddle Naan

The Yogurt Naan Griddle Bread was an overwhelming tester favorite, and it is easy to see why.  It’s easy to make, and beautiful aromas fill the kitchen as it cooks.  Each bite of the hot, fluffy, buttery bread melts in your mouth, and it was quite the challenge to not eat the entire batch ourselves in one sitting.  Terry also recommends spicing up the naan.  So before cooking, I split the dough into three equal parts.  I kept the first part plain, added scallions to the second and rosemary to the third.  All three variations were just plain dreamy.

Vegan Eats World - Sweet and Savory Jackfruit Carnitas Tacos

The Sweet and Savory Jackfruit Carnitas Tacos are so good they literally make me giddy with joy.  They make regular appearances at our table and are a favorite with guests (even my dad — who is the epitome of a meat-and-potatoes guy — likes ‘em).  Jackfruit is marinated and cooked in a savory sauce that can be sweetened with pineapple juice, although for a less sweet filling, you can use water (my preference is half pineapple juice, half water).  Word of caution: the Chipotles in Adobo sauce add a lot of heat to this dish.  I love the heat, but even when I quarter the amount, I’m still left reaching again and again for a pitcher of water.

VEW makes it easy to find recipes at a glance that fit your particular needs or wants at any given time by providing icons (“keys to the kitchen”) for quicker meals, recipes with cheaper ingredients, easy/novice-friendly recipes, recipes that are soy- or gluten-free and so on.  Because of the international flavors, some ingredients, of course, will be harder for some to come across than others, but there are so many recipes that use ingredients found in your standard grocery store.

If you are interested in expanding your repertoire and trying new cuisines (or trying your hand at making your favorite take-out recipes at home), I can’t recommend this book highly enough.

What are your favorite Vegan Eats World recipes?  What cookbook gets you excited to be in the kitchen?

*Disclaimer:  This post contains affiliate links.  When you purchase products through my site, I make a few cents.

Comments

  1. says

    The index has been a common complaint amongst people about VEW, and I agree. It’s surprisingly difficult to find recipes. A person on the Post Punk Kitchen forum re-did the index, and it’s available for download. Here’s a link to the PPK page, where you can find it: http://forum.theppk.com/viewtopic.php?f=32&t=23532&start=775

    That being said, I am absolutely IN LOVE with this cookbook. I’m delighted that you are enjoying it just as much! I tested the gnocchi recipe, and now I’ll only eat it roasted. It’s so much better that way! My favorite recipe of late has been Pineapple Fried Rice. I often make it with wide rice noodles, instead of rice, and I like it that way even better. (Although, it’s easier to manage rice leftovers than it is sticky noodles.) I’m crazy about the cashew faux feta in the Greek Village Salad recipe, and I often just make the cashews to add to other stuff. The Gyro Roasted Seitan is also crazy good.

    Thanks for the heads up about the Pad Thai and naan. I haven’t tried either of those yet, and they both sound wonderful! (By the way, your pictures are looking especially great in this post!)

    • says

      That’s so awesome that someone made a new index! I’ll have to print it out and keep it in the back of the book.

      I haven’t seen the pineapple fried rice yet — I will be sure to check that out because it sounds delicious. As does the cashew feta and gyro roasted seitan. So much goodness in one book! This would be a great choice for a “Julia & Julia”-esque challenge — just slowly work your way through the whole book.

      Thanks about the pictures — they’re a continual work in progress. :)

      • says

        I love that idea about a Julie & Julia-esque challenge with VEW. Assuming you’re doing Vegan MoFo again this year, if you don’t already have a plan for it, that would be a fun one!

  2. says

    Bonjour Bobbie! I’m always eager to check out new vegan cookbooks! I love the title and the illustration on the cookbook, it reminds me of these old show series Boy Meets World, hehe! The Roasted Gnocchi with Roasted Tomato Caper Sauce looks……like heavens! I would dig that right away…. did the recipe include homemade gnocchi? My bf made homemade gnocchi with carrots and potato for my blog, and it was so cool to make our own gnocchi.

    Cheers,
    Rika

    • says

      Bonjour!

      Boy Meets World? I used to *love* that show! Did you know Cory and Topanga are coming back for a new show called Girl Meets World? It probably won’t make it into our tv queue this time around, but it’s fun nonetheless.

      I used store-bought gnocchi, and this particular recipe didn’t provide instructions for homemade gnocchi (I don’t know that there is a separate recipe for it in VEW either). But, homemade is almost always better, so definitely use your own if you already have a recipe you love!

  3. says

    That’s great to know about the index on PPK, it’s the only thing that lets Vegan Eats World down IMO! Great idea – I’m going to print it out and stick it in the back of my copy too. Like Cadry, I also tested the roasted gnocchi recipe but wasn’t really a fan of the chewy texture as I prefer soft home made gnocchi. The flavours in the dish were great and most testers loved the chewy texture. Your naan bread looks fantastic, I need to try this recipe soon as I’ve only been able to find soy yoghurt recently.

    The savory baked tofu is the recipe I make most regularly as it works so well in stir-frys. Our other favourites are Ethiopian chickpea eggs, yassa tofu, gyro roasted seitan, eggplant parmigiana, Srilankan cashew curry, Thai green curry, Jamaican curry seitan patties, socca, kimchi dumplings and tom yum noodle soup.

    • says

      Hi Mel! I really like it roasted, but regular gnocchi is lovely as well. The naan is incredible, and since publishing this post I’ve been craving it in a major way. What’s weird is that soy yogurt seems to have recently and suddenly disappeared from store shelves in my area…maybe they’re sending it all your way. ;)

      I was thisclose to making the Ethiopian chickpea eggs the other day but realized at the last minute I was missing a key ingredient. I need to put it back on my to-make list. That’s the second recommendation for the gyro roasted seitan, maybe I should move it towards the top of the list, too. Thanks for the recommendations!

  4. says

    I need to check this one out! I love Viva Vegan and Veganomicon. Viva Vegan brought so many of my childhood favorites back into my life, that I thought I had to give up as a vegan.

    • says

      If you love Viva Vegan! you’ll probably love this one as well. VEW has a number of Latin recipes but, of course, includes a wide variety of other cuisines. Veganomicon was among the first vegan cookbooks I owned and we still turn to it often for many of our favorites. Isn’t Terry a genius in the kitchen?

  5. says

    I’ve been reading so many good reviews of the book, and I keep being very restrained and not adding it to my (already enormous) cookbook collection, but I can’t look at that gnocchi and not think maybe I should reconsider…

    • says

      I completely understand! When I noticed I was running low on shelf space, I knew I had to be more judicious about my cookbook purchases — but this one definitely earns its keep. The library is a great resource for giving cookbooks a test drive before you commit as well. :)

  6. Glenn says

    Made a batch of VEW naan yesterday … home well before 4:00 and 4 of us digging in just after 6:30 with half a batch of Channa Masala from The Vegan Table,a few chopped raw veggies and bottled chutney from the UK. The naan seems foolproof if you keep a close watch over it. My iron skillet runs hot so had to play with temp controls a bit so it didn’t appear to be Cajun style. My local daily paper runs a weekly cookbook review column. Late last year I started reviewing vegan books, as I will happily cook and write for a book to add to my growing collection. Most highly recommended ones so far: One-Dish Vegan, Never Too Late to Go Vegan, and Vegan Planet revised edition. Am excited to see less oil, less sweetener, and less salt from Robin Robertson’s ODV and VP 2nd ed. NTLTGV has oil-free “benevolent” Caesar dressing to rival VP 1st ed.’s pseudo Caesar.

      • Glenn says

        The plain naan went over so well that this week I made 4 plain, 2 garlic and 2 onion. I think next week will have to make a batch and a half to reduce haggling over who shares or not. This time I made Cilantro chutney from VEW. Easy to prep and chill during the 1 hour rise. Everyone said, “Yum!” The grownups had that plus the bottled chutney and sliced fresh mushrooms on the naan. So many VEW recipes I want to try!

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