Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers

Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers

by Terry Hope Romero
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Overview

Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero


As coauthor of the phenomenally successful cookbooks Veganomicon and Vegan Cupcakes Take Over the World, Terry Hope Romero has long been one of the most popular vegan chefs around. Now, in her first solo cookbook, Romero opens the world of Latin flavor to vegans and foodies alike. Viva Vegan! expands the palates of anyone looking for a way to add fresh, seasonal ingredients and authentic spice to their meals without relying on animal products. A proud Venezuelan-American, Romero's enthusiasm for her culture shines through every recipe.

Viva Vegan! covers every aspect of Latin cooking across the Americas: refreshing bebidas (drinks), vibrant ensaladas, hearty empanadas, nourishing stews, and one-dish wonders. Learn the basics—how to make the perfect tamale, salsa to complement any dish, and beans from scratch—plus special treats like flan, churros, and more.

Complete with gorgeous color photos, Viva Vegan! is the ultimate guide to authentic and inspired new Latin cuisine.

Product Details

ISBN-13: 9780738212739
Publisher: Da Capo Press
Publication date: 04/27/2010
Edition description: Original
Pages: 320
Sales rank: 566,659
Product dimensions: 7.20(w) x 9.10(h) x 1.00(d)

About the Author


Terry Hope Romero is a vegan chef and coauthor of several bestselling cookbooks. She contributes to VegNews‘s “Hot Urban Eats” column and has hosted the public access/podcast vegan cooking show the Post Punk Kitchen. She lives in Queens, New York.

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Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers 3.9 out of 5 based on 0 ratings. 7 reviews.
Veggiechiliqueen More than 1 year ago
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. You'll find animal-free versions of staples like dulce de leche, chicharrones (instead of deep-fried pork rinds, Romero uses Chinese-style tofu; I would imagine that tofu skins would also crisp up nicely), masa dough (using vegan margarine and vegan shortening to replace the lard used in traditional tamales), and chorizo (there's an included recipe for seitan chorizo, but Field Roast makes a very good (and spicy) chipotle vegan sausage that could be substituted). If you don't live in a city with a large Hispanic population, some of the items such as guava paste, masa harina and cleaned corn husks for tamales, frozen yuca chunks, and aji panca paste may be difficult to find. I loved the recipes I tried: the very Spanish Swiss chard with raisins and capers was fantastic! I substituted kale for the chard and golden raisins for the dark raisins and increased the fruit to ½ cup. Absolutely delicious! The oil crisps the garlic and coats the greens (I reduced the oil to 1 tablespoon), and the capers add a delightfully salty tang that contrasts beautifully with the raisins' sweetness. My second attempt was the sweet and nutty roasted stuffed plantains. They were divine, filled with a sweet-salty combo of sea salt, brown sugar, and walnuts (I'm vegetarian, not vegan, so I used a sprinkle of queso fresco during the last few minutes of cooking). Make sure if you're roasting plantains (as opposed to frying, which works better with unripe green plantains) that their peels are almost completely black; if your plantains aren't fully ripe, they won't soften up as you bake them (lesson learned!). Like most vegan cookbooks, Viva Vegan! relies heavily on soy and wheat meat substitutes, including tofu, TVP, soy creamer / soymilk and seitan. If you're allergic to soy or wheat, there are plenty of wonderful veggie and grain-based dishes like gallo pinto, red beans with Dominican-style sazón, potato-chickpea enchiladas, and spicy tortilla casserole with roasted poblanos that you can enjoy. Viva Vegan! is a great addition to any kitchen and a great way to add a little "sabor latino" to your next meal! (Review copy courtesy of Da Capo Lifelong Books)
Anonymous More than 1 year ago
The chorizo seitan recipe alone is worth getting this cookbook!
Anonymous More than 1 year ago
TheReadingWriter More than 1 year ago
If you are even just curious about being vegan (what do they eat?) you really must try this book. I warn you--you may never go back to eating meat again. You simply will not miss it. Try a posole.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
IRISHDANCER0 More than 1 year ago
I love the recipes; I am mostly vegetarian but also love the variety of the vegan recipes, it is worth perching to add to your collection.