Vegan Mofo 19.2: Cookbook Review: The Artful Vegan

I picked up this cookbook from the library yesterday that I knew it was amazing in under a minute. This book has already been ordered to add to my library. It is very “chefy” and I am completely in love with it. It is better than “The Conscious Cook” or “Great Chefs Cook Vegan” both of which I also own. The book was published in 2003 so I have no idea how I missed it. Thank goodness my library had a copy. ;-)

The book is categorized as follows:

• Appetizers
• Salads
• Soups
• Pastas
• Entrees
• Desserts
• Basics

This book is absolutely amazing, so much so I don’t know where to start telling you about it. Most of the recipes are intricate and involved and I love that! When I showed this book to Dan he told me to order a copy for myself. Some of the recipes that caught my eye include the following:

• Miso-Broiled Japanese Eggplant over Noodle Cakes with Walnut-Miso Sauce and Wasabi Cream
• Blue Corn Empanada Filled with Smoked Tempeh-Root Vegetable Picadillo, Mint Mojo, and Strawberry-Papaya Salsa
• Avocado, Sea Vegetable, and Plum with Creamy Wasabi Dressing and Spicy Candied Peanuts
• Grilled Radicchio de Treviso with Pink Grapefruit, Pink Peppercorns and Garlic-Tarragon Ranch Dressing
• Caramelized Three-Onion and Porcini Cappuccino with Truffled Soy Foam
• Chilled Potato Vichyssoise with Black Truffle Sorbet
• Yellow Finn Potato Gnocchi with Beet-Merlot Reduction, Roasted Beets and Walnuts
• Lemon-Pine Nut Ravioli over Baby Artichokes-Golden Tomato Ragout
• Grilled Eggplant with Roasted Vegetables and Shiitake Mushrooms, Tomato Lavender Sauce, and Kamut-Pine Nut Salad
• Root Vegetable Ravioli with Portobello Mushroom Pate and Sweet Pepper-Olive Tapenade
• Pear-Huckleberry Trifle
• Key Lime Tart with White Chocolate Mousse and Mango Sauce
• Jasmine Tea Poached Pears with Pomegranate Sauce
• Cannoli Stuffed with Maple Peanut Butter Mousse

I could have listed every recipe in the book, they all sound incredible. It is going to be tough to decide where to start. After reading the recipe titles I bet you can see why I am so smitten with this book.

If you don’t like recipes with a lot of ingredients or steps this isn’t for you. The first recipe I checked had 38 ingredients which I loved but I know many people would find that to be a turn off. The flavor combinations in this book are amazing and some of them are very unique.

I will need to modify most of these recipes to remove the oil and salt. But to their credit the authors use much less of both than most recipes. The authors also give a nutritional breakdown for each recipe.

My only complaint about the book, and it is minor, is that there isn’t a picture of each recipe. If they had included that the book would be perfect!

I don’t often say this but it you love fancy food this is a must buy. Our friend Allan looked at the book last night and described this as vegan food you would happily eat even if you were an omnivore. I think that is a great description.

Today was another busy day. I am happy to tell you we joined the gym at Loyola.  I have purses older than some of the kids I saw tonight, LOL. However, I can’t wait to get into that pool. ;-)  I will fill you in on this later when I have more time.

The Hopkins Women’s Health Conference starts bright and early tomorrow morning which means I need to get my rest. I will fill you in on anything interesting I learn as soon as I can.

Oh, and we out for dinner again tonight.  I seem to have forgotten where my kitchen is located.  ;-)

Talk to you again tomorrow. I hope everyone is having a great Friday night.