Mouthwatering Vegan: Over 130 Irresistible Recipes for Everyone

425 Pages·2013·11.99 MB·English

by  Miriam Sorrell

Text and photography copyright © 2013 Miriam Sorrell All rights reserved. The use of any part
of this publication, reproduced, transmitted in any form or by any means electronic, mechanical,
photocopying, recording or otherwise, or stored in a retrieval system without the prior written
consent of the publisher—or in the case of photocopying or other reprographic copying, license
from the Canadian Copyright Licensing Agency—is an infringement of the copyright law.
Appetite by Random House and colophon are registered trademarks of Random House of Canada
Limited Library and Archives of Canada Cataloguing in Publication is available upon request
eISBN: 978-0-44901566-7
Cover image: Miriam Sorrell Published in Canada by Appetite by Random House,
a division of Random House of Canada Limited www.randomhouse.ca
v3.1
In loving memory of my late mother, Carmen,
and the late and precious Sr. Alphonsene.
And to my beloved little daughter, Zara.

CONTENTS
Cover
Title Page
Copyright
Dedication
Introduction
Vegan Nutrition
The Vegan Pantry
1 Breakfast, Juices & Smoothies
2 Appetizers & Sides
3 Soups & Salads
4 Pasta, Pizza & Burgers
5 Curries
6 Mouthwatering Mains
7 Desserts, Cakes & Treats
8 Decadent Cheeses & Dairy Alternatives
Why Vegan?
Acknowledgments

INTRODUCTION
I made the decision to turn vegan several years ago. I had been brought
up in a meat-eating family, and—I won’t lie—I loved my meat. But in
my early twenties, while living in London, I decided to become
vegetarian, and remained so for many years. The more aware I became
of where my food came from, the more convinced I became that
adopting a vegan diet was the right choice to make, and the logical next
step from the beliefs I held as a vegetarian. It was an ethical decision,
based on the desire to stop harming animals (see “Why Vegan?” on this
page), and the health benefits of a vegan diet were an added bonus (see
“Vegan Nutrition” on this page).
I have always taken great pleasure in cooking. You could even say that
cooking runs through my veins. I grew up in Malta and London, in a
food-loving Mediterranean family. My Greek Cypriot father had a
successful restaurant in London for many years—where I worked briefly
—and I’ve catered for family and friends for as long as I can remember. I
have always enjoyed the creative aspect of cooking: adapting traditional
dishes to make my own vegetarian (and later vegan) versions, and
experimenting with fusions of different cuisines. I’m fascinated by food
and I love stretching the boundaries to explore new territories beyond
the obvious. Great food always seems to bring out the best in people. I
believe there is a profound sensuality in creating and sharing beautiful
food. Taste, color, texture and aroma have to combine in a magical
union, which depends on correct cooking methods and times—together
with the right blend of ingredients, of course. So, in becoming vegan, I
set out to create dishes with that magical quality—dishes that showcase
how varied and imaginative vegan food can be. I wanted to come up
with vegan versions of much-loved meat-and dairy-based classics that
would stand up to—and even improve upon—the traditional versions. I
also wanted to create true vegan originals: new, inspired dishes that
highlight the flavors and flexibility of plant-based ingredients. I
embraced this exciting new challenge with an open mind and heart,
filled with passion.
Inspired by the constant encouragement of family and friends, and
suggestions that I open a restaurant or write “that cookery book,” I
started my Mouthwatering Vegan food blog from my home in Malta. My
mission was to provide vegans with an array of temptingly delicious
dishes, and in so doing attract omnivores and vegetarians alike to this
healthier, ethical way of life. I had the vision of presenting virtual dinner
guests with the ultimate experience of vegan cooking.
The blog went live in 2010 and I’ve watched with excitement as it has
grown in readership ever since. Before I knew it, I was approached by
the New York Vegetarian Food Festival to submit recipes for its
brochure. Several food manufacturers asked me to write recipes for
them, and publications associated with the Vegan Society wanted to hear
from me, too. By the time I was approached to write this book, I’d
already started to receive requests from my Facebook followers for a
cookbook. My next step was the exciting task of selecting which recipes I
would include.
This book is the culmination of many years spent in my kitchen,
dedicated to producing the ultimate meat-and-dairy-free cuisine. It
encapsulates all that I believe in and hold close to my heart, as well as
being a major leap forward in bringing my particular style of vegan
cooking to a wider audience. In fact, I would go as far as to describe it as
a “meat-free revolution!” The result is a true anthology of vegan cuisine,
containing more than 130 recipes that use vegetables from A to Z, fruits
familiar and exotic, legumes, herbs, spices, nuts, dried fruits, tofu and a
variety of meat substitutes. Whether you are a vegan, a vegetarian, an
omnivore or simply a keen foodie, I offer you an abundance of delicious
vegan dishes to create and enjoy at home.
I often hear veganism referred to as a lifestyle choice, whereas it is for
me a way of life. What I hope to share with you in this book is how