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300 International Recipes for Savoring the Planet
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The true building blocks of cuisines across the planet are the spices,
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herbs, and grains—from basmati rice to buckwheat, coconut to
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caraway seeds. Apply those flavors to vegan staples such as seitan,
tofu, and even straight-up vegetables, and the possibilities? If not !E
endless, pretty darned expansive.
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So what if the world was vegan? Your own cooking is the answer !
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to that question; fire up the stove and make a green curry, simmer
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a seitan date tagine stew, or hold a freshly made corn tortilla piled
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high with chile-braised jackfruit in your hand. Chart your course in
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the great, growing map of vegan food history.
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Award-winning chef, author of Veganomicon and Viva Vegan, Terry Hope Romero continues !
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the vegan food revolution with more than 300 bold, delicious recipes based on international
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favorites. With chapters devoted to essential basics such as Spice Blends; The Three Protein
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Amigos; and Pickles, Chutneys, and Saucier Sauces, you can make everything from salads to
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curries, dumplings to desserts. Vegan Eats World will help you map your way through a culinary
world tour, whether you want to create a pierogi party or Thai feast, easy Indian chaat lunch or !
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Your International House of Dinner Crepes.
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terry hope romero !
is the author O
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of several bestselling and award-winning cookbooks.
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In 2011 she was named Favorite Cookbook Author by !
VegNews. Terry lives, cooks, and eats in Queens, NYC, !L
and can be found on the web at veganlatina.com.
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TeRRy HoPe RomeR o
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bestselling coauthor of
For bonus content,
ISBN: 978-0-7382-1486-3 $35.00 / £25.00 / $38.00 CAN FOOD & cOOking Veganomicon
53500 scan the code or text
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Lifelong Books VegAn to 333888.
cover design by Sainsbury
A Member of the perseus Books group cover photograph: ©Stockfood
9 780738 214863 www.dacapopress.com Author photograph: John Stavropoulos
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PRAISE FOR VIVA VEGAN!:
“Viva Vegan! hits the mark. Celebrating her Venezuelan roots—and Latin culture as a whole—the NYC-
based chef has not simply veganized Latin-food . . . . Instead, she presents unique dishes infused with
Latin flavors . . . Thirteen well-organized chapters of recipes cover everything from quintessential
condiments to more versions of rice and beans than you ever thought possible.” —VEGNEWS
“In Romero’s kitchen, firm tofu is turned into a chewy, smoky pan-fried ‘vegan stunt-double’ for
chicharrón, the fried pork rinds popular in the Caribbean, while ceviche is reimagined with mushrooms
or heart of palms.” —NEW YORK DAILY NEWS
“Loaded with attitude to show that vegan cooking can be an absolute blast and doesn’t have to rely on
faux meats and pretend cheeses to taste good. . . . ” —PORTLAND OREGONIAN
“[Romero] comes to the rescue of cooks whose imagination limits their vegan output, and vegans who
would like more Latin dishes on their menus. There is a great selection of dishes that everyone will
enjoy . . .’ Crepes with Un-Dulce de Leche and Sweet Plantains’ are swoon-worthy . . . Bottom Line: Would
I buy Viva Vegan!? Sí.” —BLOGCRITICS.ORG
“What sets Romero’s recipes apart from other vegan fare is her reliance on standard kitchen ingredients—
not creepy faux meats . . . Her recipes ultimately rely on fresh ingredients, creating healthier, lighter
versions of other wise traditionally heavy meals.” —SACRAMENTO BOOK REVIEW
PRAISE FOR VEGANOMICON:
“Spending time with [Moskowitz’s] cheerfully politicized book feels like hanging out with Grace Paley.
She and her cooking partner, Terry Hope Romero, are as crude and funny when kibitzing as they are
subtle and intuitive when putting together vegan dishes that are full of non-soggy adult tastes. . . .
Do look for an excellent roasted fennel and hazelnut salad, bok choy cooked with crispy shallots and
sesame seeds, hot and sour soup with wood ears and napa cabbage and a porcini-wild rice soup they say
is ‘perfect for serving your yuppie friends.’” —NEW YORK TIMES BOOK REVIEW
“Exuberant and unapologetic . . . Moskowitz and Romero’s recipes don’t skimp on fat or flavor, and
the eclectic collection of dishes is a testament to the authors’ sincere love of cooking and culinary
exploration.” —SAVEUR
“[T]his slam-bang effort from vegan chefs Moskowitz and Romero is thorough and robust, making
admirable use of every fruit and vegetable under the sun.” —PUBLISHERS WEEKLY
“Full of recipes for which even a carnivore would give up a night of meat.” —SAN FRANCISCO CHRONICLE
“It’s no shocker that the very same urban chefs who had you inhaling vegan butter-cream frosting during
your free time have crafted the next revolution in neo-vegan cuisine.” —PHILADELPHIA CITY PAPER
“Veganomicon not only offers tons of mouth-watering ways to put ‘veg’ back into your vegan diet with
actual produce, but also tutorials that gave me confidence to start improvising on my own.” —BUST
“Veganomicon is user-friendly, packed with tips and instructions for a wide range of cooking
techniques.” —NEW YORK SUN
“The Betty Crocker’s Cookbook of the vegan world . . . It’s one more step in the quest to prove that vegan
food really doesn’t taste like cardboard when you know what you’re doing.” —BITCH
“Seriously good with broad appeal.” —WASHINGTON POST
PRAISE FOR VEGAN PIE IN THE SKY:
“Isa. Terry. Pie. Those three words are pretty much all you need to know . . . One of the most highly
anticipated vegan-baking tomes since Vegan Cupcakes Take Over the World. Or Vegan Cookies Invade Your
Cookie Jar.” —VEGNEWS
“Bursting with an ‘anyone-can-do-this’ approach and a defiant ‘non-vegans-won’t-be-able-to-tell-the-
difference’ attitude, they provide dozens of recipes for classic fruit pies, cobblers, crisps and cheesecakes . . .
this mouth watering collection of desserts will satisfy even the most reluctant reader.” —KIRKUS REVIEWS
“Whether you want to prepare a down-home favorite or something a lot more uptown, Vegan Pie in the Sky
has the recipe you need. The variety is excellent.” —TECHNORATI.COM
“With recipes for every pie you can think of, and several you’d never even thought to try, this cookbook is
destined to become a go-to guide for home bakers everywhere.” —SAN FRANCISCO BOOK REVIEW
V E G A N
E A T S
W R L D
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Also by TERRY HOPE ROMERO
Viva Vegan!
With Isa Chandra Moskowitz
Veganomicon
Vegan Cupcakes Take Over the World
Vegan Cookies Invade Your Cookie Jar
Vegan Pie in the Sky
V E G A N
E A T S
W R L D
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250 International Recipes
for Savoring the Planet
T E R R Y H O P E R O M E R O
Da Capo Press/Da Capo Lifelong Books
A Member of the Perseus Books Group
Cataloging-in-Publication data for this book is available from
the Library of Congress.
Copyright © 2013 by Terry Hope Romero
Photographs by Isa Chandra Moskowitz First Da Capo Press edition 2012
Illustrations by John Stavropoulos ISBN: 978–0–7382–1486–3 (hardcover)
Also available as an electronic book.
All rights reserved. No part of this publication may be
reproduced, stored in a retrieval system, or transmitted, Published by Da Capo Press
in any form or by any means, electronic, mechanical, A Member of the Perseus Books Group
photocopying, recording, or otherwise, without the prior www.dacapopress.com
written permission of the publisher. Printed in the United
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44 Farnsworth Street, Third Floor, Boston, MA 02210. bulk purchases in the U.S. by corporations, institutions, and
other organizations. For more information, please contact
Editorial production by Marrathon Production Services. the Special Markets Department at the Perseus Books Group,
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Set in Tisa, Tisa Sans, and Mr. Moustache. perseusbooks.com.
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To Vegans Everywhere
Past, Present & Future
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Contents
What If the World Was Vegan? xv Sichuan 5-Spice Powder 41
White Peppercorn 5-Spice Powder 42
Roasted Chile Pepper Harissa Paste 42
How to Use This Book xix Olive Oil Harissa Paste 43
Persian 7-Spice Blend (Baharat) 43
Berbere Spice Blend 44
PART 1: KITCHEN CARTOGRAPHY: Spiced Buttery Oil (Niter Kebbeh) 44
MAPPING YOUR WAY TO A BRAVE
NEW VEGAN CUISINE
Before Cooking 2 Chapter 2: The Three Protein Amigos:
During Cooking 5 Tofu, Seitan, & Tempeh 47
After Cooking, Chill Out 8 Seitan Coriander Cutlets 49
Ingredients 9 Herbes de Provence Seitan 49
Shopping Lists 23 Curry Seitan 49
Kitchen Equipment 26 Garam Masala Seitan 50
Mediterranean Seitan 50
Savory Baked Tofu 50
PART 2: THE RECIPES Mediterranean Baked Tofu Marinade 50
Chapter 1: Spice Blends 37 African Baked Tofu Marinade 51
Garam Masala 39 Eastern European Baked Tofu Marinade 51
Jamaican Curry Powder 40 5-Spice Seitan 51
East Indian–Style Curry Powder 40 Thai and Vietnamese Seitan 52
Toasted Rice Powder 41 Middle Eastern Seitan 52
contents vii
Description:What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If no
