In her introduction she states, “I was a vegetarian at 17, and I didn’t eat eggs or dairy, so after ten years it was an easy step to give up the final few animal foods and become vegan….I don’t want to miss out on exciting flavors just because I don’t eat animal products, so I focus on delicious food from different cultures.” And it shows in some of her recipes such as Greek Breakfast Scramble, Chinese Scallion Pancakes with dipping sauce, Hungarian Stew, Rice Paper and Nori Rolls.
Ms. McConnell continues, “Whether it’s Indian, Moroccan, Thai, Japanese, Vietnamese or Mexican….In this book I offer you a fresher, healthier approach to plant-based food—one where you will never have to lose out on flavor and variety….For now, feed your soul and taste the love.” She gives insight on the first steps “start to introduce new ones….add almond milk to your cereal…” I like almond milk and use it often over regular dairy milk.
She explains how to stock your ‘vegan pantry’ by buying bulk peas, beans and lentils. This also includes spices and flavorings such as “Harissa (a hot and spicy chili paste used in North African cooking.”
For every recipe, she includes symbols to represent:
Gluten-free: White Cottage-feta Cheese
Soy-Free: Garlic Parathas (homemade Indian bread)
Seed-Free: Moroccan Quinoa Soup
Sugar-Free: Potato & Coconut Samosas
Nut-Free: Slow-cooked Smoky Gumbo
Raw: Raw Chocolate Torte with Salted Pecan Sauce.
Adele McConnell has compiled a very interesting collection of vegan recipes and reading the ingredients, they will be especially tasty too. Ms. McConnell will share her delightful recipes with the world on March 18, 2014. Be sure and get your copy, you wont't be disappointed!
(I received this book for free from Watkins Publishing Limited for review purposes only)