Gone Vegan

Lindsay Hutton discovers the politics and pragmatics behind a meat and dairy-free diet.

At the outset of this blog, I gathered together some of my favourite vegetarian and vegan cookbooks and waved them in your faces.  It has been nearly a year-and-a-half since I waved some of the finest in veggie food writing in your face, so I thought it worthwhile to give you another fistful to think about – especially with the holiday season just around the corner. 

Color Me Vegan, by Colleen Patrick-Goudreau. Picking up The Joy of Vegan Baking, the author’s previous work, saw me through several vegan baking mishaps, and this latest release highlights the colour wheel of nutrients found in plant-based eating. Most of us don’t necessarily care that the anthocyanins found in purple and blue food will lower our cholesterol level, because the lavender-roasted potatoes will have you rolling your eyes back in your head. (Fair Winds Press)

The Tropical Vegan Kitchen, by Donna Klein. Klein’s taken on vegan takes of a few other regional cuisines, but truly gets her game on with this work, each recipe headily zapped with the bright flavour and colour of the Caribbean, Latin America and the Pacific Rim. Best suited for those with ready access to a diverse grocer, however. Notwithstanding, the Tofu Satay with Peanut Chutney made me a superstar at a recent potluck.  (HP Trade)

Sweet Utopia: Simply Stunning Vegan Desserts, by Sharon Valencik. I’ve said it before and I’ll say it again: it’s tough to find a good vegan cookbook for baking. One in particular from a famous NYC bakery is presently a doorstop in my new apartment. However, Valencik’s flair for easy base recipes with tremendous finishes make for one of the best I’ve tried, bar none. Unbeatable icings and squares, my favourite being the ravishing Peanut Butter Cheesecake.  (Book Publishing Co.)