Tag Archives: vegan eats world

Vegan Eats World – Revisted

May 14, 2018

Well, Jenny Marie is doing another cookbook challenge with a cookbook I own- Vegan Eats World. I made a review awhile ago that you can check out, but I’ve cooked a few more things from the book. I mean I wrote that review 4 years ago! Wow. Also, I didn’t cook NEARLY as many recipes from cookbooks as I do now.

As mentioned in the original review, my copy broke pretty early on. I was pretty pissed since this was a gift, but because of this I recommend trying to get a hard copy of the book. This is also why there aren’t any photos of my book, and just photos of a big binder. Oh well.

As always, I am linking to other recipe reviews of the book, to share all the fun. If you have a review of the cookbook on your blog leave a comment. I will happily link it. And as always if I find a recipe online, I will link it.

A Dash of Compassion | Herbivores Heaven | Kittens Gone Lentil | The Unintentional Vegan | Vegan in Brighton

Berbere Spice Blend
Section: Spice Blends
I made this spice blend for a recipe in The Great Grains Cookbook. I couldn’t find any berbere spice blends at any of my normal grocery stores. I think that is why I love this book. It does provide some useful tools for people who don’t have access to global/international food stores. I enjoyed the blend, though I do wonder how authentic it is. I’ve never actually had it before. But still yummy.

Deluxe Tofu Vegetable Mafe
Section: Curries, Heart Stews, & Beans
This is hands down one of my favorite dishes from this book. A nice peanut buttery stew. Yum. I think one of my favorite parts of this dish is that it is very flexible with the vegetables you can put into it. At the end of the recipe there are many different alterations, okra, winter squash, whatever really. This is really helpful to make over and over again as the produce changes over the season. If you are going to make one recipe from this book I would either recommend this one, or the other peanut based dish- Flying Massamn Curry. Oh, and I recently ate the leftovers of this dish on a corn waffle. It’s a great way to eat it.

Flying Massaman Curry
Section: Curries, Heart Stews, & Beans
Recipe: The Veracious Vegan
More peanut butter please! I make this a lot during the summer months since our CSA makes really good cherry tomatoes and I can’t keep eating them in a salad! I love how the cherry tomatoes go into the curry, and I believe this is yet another recipe with a million veggie options. I have a feeling that I usually do green beans… if my memory is serving me right. I love how easy this curry is to make, and like the mafe this one of my favorite and most frequently used recipe from the book.

Fusilli with Almost-Sicilian Arugula Pesto, Potatoes, and Peas
Section: Asian Noodles to Mediterranean Pasta
This was a hit. I am still not convinced that arugala should be a pesto, this is the second recipe that used it that I’ve tried. But everything is very good. Apparently putting potatoes in a pasta dish is a very Italian thing, though I’ve never heard of it before. It is pretty easy, just make the pesto, then boil potatoes adding the pasta at the end. Toss. I used the suggested green beans instead of peas since I was making this dish for my Mother in Law who doesn’t like peas. Although this is good, I would only make it again if I used an all basil pesto instead of arugula.

Golden Tandoori Tofu
Section: Hearty Entrees
Recipe: The Veggie Table
I never really thought much about this recipe until My Cat Loves Daiya made it. So I took the plunge and I am glad I did. The tofu is a beautiful golden color, which prompted me to eat it next to “purple” beets for a vegan mofo complimentary colors challenge. I like the sauce, it is creamy but full of flavor. I am not 100% sure if you need to use yogurt. I didn’t taste any of the tangy notes in the dish, which I bring up since vegan yogurt can be a little pricey for people. This is a dish I will make several times again, for sure.

Mediterranean Seitan
Section: The Three Protein Amigos Touf, Seitan + Tempeh
This was my first time making seitan and it helped me get over my anxiety of making it. I hear lots of people say it is hard to mess up seitan, but then I’ll read blog posts about how people hate when it gets spongey or whatever. I was happy with this recipe, and it inspired me to make these adzuki seitan sausages.

Ninja Carrot Ginger Dressing
Section: Salads, Spreads, and Sandwiches
Recipe: Vegan Latina
This was really easy to make, even easier for me since I had my crazy high speed blender. I didn’t even need to grate the carrot, all I did was throw a bunch of carrot chunks with all the other ingredients and blend. I enjoyed the recipe, my husband wasn’t a huge fan (though he didn’t hate it.) We ate it with the tofu burgers, and the leftovers were tossed with some pasta and peas that Wolfie really enjoyed.

Okra Masala (Bindi Bhaji)
Section: Robust Vegetable Entrees & Sides
Recipe: The Blender Girl
I don’t really like okra, but my CSA grows it. And if you have a CSA like I do, sometimes you get put in a corner where you either take something you don’t like, or deal with less veggies or too many of the same veggies. So I made this recipe, and I can safely say this is my favorite way to eat okra. This dish is very easy to make, but is really something that needs other dishes to be served with it (like that sri lankan dhal) The instructions are detailed, and cook the okra in a way to help reduce all that slime. But I think the star of the recipe is the amchur powder. My sister gave me some awhile ago, but this was the first recipe to use it. It makes the dish tangy and amazing.

Roasted Chili Pepper Harissa Paste
Section: Spice Blends
I’ve made this many times, and it is only recently I’ve actually BOUGHT harissa from Trader Joe’s. So going from that bit of information, does the recipe hold up? I’m going with yes- mostly. I think Trader Joe’s version is more oily, which might be more traditional. But I do like making it at home because you can control the spice levels more, which is great for my husband. I also love using the hot peppers from my CSA. So I get very fancy ORGANIC and LOCAL harissa. Can’t beat that?

Savory Tofu
Section: The Three Protein Amigos Touf, Seitan + Tempeh
I love this recipe. It gets made all time, though I’ve taken a step back. I make it constantly for stir-fries, but since having Wolfie, I’ve chilled out with it a little. I just don’t have the time. I like how lazy I can be with it, but it is time consuming, and makes the house hot during the summer. You need to press the tofu, then bake for 40 minutes. The recipe is pretty simple, mostly getting flavor from soy sauce.

Sensei Tofu Hijiki Burgers
Section: Hearty Entrees
Oh mixed reviews on this recipe. I loved it, my husband was not a big fan. I am a little clueless as to why, but I guess you can’t please everyone? This was super yummy as it was mostly drained tofu that had been crumbled and mixed with hijiki seaweed and panko breadcrumbs. Then coated with more bread crumbs and baked. The burgers were pretty small, so you can’t fully make them into a burger with a bun. Well, you could, you would just need to make less than 8.

I served it with the ninja carrot dressing as suggested which was easy to make and tasty. I think these would be great to try and make those rice “burgers”. This would also of been better if I made a side veggie while the burgers were baking in the oven.

Spicy Savory Soft Tofu (Ma-po Tofu)
Section: Curries, Heart Stews, & Beans
Recipe: Vegan Latina
This is a recipe that I’ve seen a few times in various vegan cookbooks. I didn’t seem to care too much about making it. But I figured why not? I have some black bean paste in the fridge, so why not learn a new dish? Overall I wasn’t a huge fan. I think I might try it eating out, but it seemed weird. I think I felt compelled to add some veggies to the dish. You also use soft tofu, making it hard to cook. I am not very gentle, so I struggled to keep the tofu cubes in one piece. Overall it tasted good, I just wasn’t feeling the recipe.

Sri Lankan Red Lentil Curry
Section: Curries, Heart Stews, & Beans
I use to make this dish a lot. It’s been awhile though. I altered the recipe to make it into a slow cooker curry, and it got so creamy and delicious that it was to die for. This recipe takes awhile to make, you need to soak the lentils in hot water, then cook them. You temper some veggies and spices on the side and add at the end. It involves little work from the chef, which is ideal for making other sides, proteins, or maybe a flatbread.

Posted by Jennifer in Book Review, Reviews Tags: cookbook review, cookbooks, Terry Hope Romero, vegan eats world

3 comments

Blog Recipe Round Up: Sunday Brunch Edition

January 7, 2018

I am not a breakfast person. I don’t like sweet breakfast foods, and I have a smoothie every morning. If there isn’t a smoothie, usually breakfast gets skipped and I have an early lunch. But I am warming up to brunch, mostly because of booze. But this list is probably just breakfast foods. *shrugs* Oh well. They are brunch to me. Almost all are sweet things, so don’t get too mad is you are a savory fan.

One Bowl Pumpkin Cream Cheese Muffins

These were super fast to put together, and the result is a super soft and yummy muffin. I subbed spelt flour for all purpose flour since I had it on hand. But as promised, you used only one bowl, making it a quick muffin to make. This is a great dish to make for a super sweet muffin on the weekends.

She suggests adding cream cheese to the middle, and I used whatever I had left for the centers. I wasn’t impressed with the centers as they were too tart in my opinion. She says the sugar is optional, but I think it is a must. I used Tofutti cream cheese, and it cooked up fairly stiff. If anyone else tries as different cream cheese with different results please share! Since I didn’t have enough cream cheese only some of the muffins got the center. I found that they baked up fine without the cream cheese center.

Bottom Line: Super yummy, mix sugar in the cream cheese!

Raw Buckwheat Breakfast Porridge

I’ve mostly been eating chia pudding for my pre-morning run. It is easy to make and pretty much something to make the night before. This buckwheat porridge ranks up there with easy accessibility. It is simple and easy, and very yummy. My only problem is that you need access to fresh fruit as a topping, which sometimes isn’t as readily available during the winter.

I also found that sometimes buckwheat can be pricey, depending on where you go. And this recipe will use to up a good amount of buckwheat groats fast. But you CAN find buckwheat for cheaper prices, you just need to keep your eyes peeled.

Bottom Line: Good for weekday OR weekend

Easy Vegan and Gluten-Free Pancakes

What a boring name for these? Banana Buckwheat Pancakes is more interesting. Gluten-free Banana-Strawberry Shortcake Pancakes is even better. But hey, whatever. Doesn’t matter what they are called because these are delicious! I was shocked at how well it all worked together.

Sure they aren’t 100% like normal pancakes, but they don’t really seem “gluten-free” either. They have an earthy-nutty flavor that is welcomed. The bananas add a nice sweetness to the pancakes without it being overwhelming. The only downside is that the batter is thick so I had a hard time getting “pretty” cakes.

I didn’t start with buckwheat groats, but instead had some leftover buckwheat flour from a local Asian food market. I can only imagine that this helped the texture in the end since the store bought flour would have a more consistent texture than home ground flour. I was lazy and didn’t make the homemade whip cream, but these pancakes tasted great with some blueberry syrup.

Bottom Line: Yummy but not too heavy like more “gluten-free” pancakes

Norwegian Cinnamon Buns (Norske Kanelsnurrer)

I am so excited to finally try a recipe from Seitan is my Motor. I love how much thought and planning goes into Constanze’s recipes. I’ve learned quite a lot of European baked goods, and given me a much needed window outside of American sweets. This was the first year having my In Laws over for Christmas morning, so I wanted to include them on our growing tradition of brunch on Christmas.

My overall biggest complaint is that the recipe uses rapid action yeast. So you can’t make it as quickly as regular cinnamon rolls on Christmas morning. I tried my best to wake up and start the dough right away, but I don’t think they were fully finished until 12:30-ish. You need to proof the dough twice, once for 90 minutes and another for 60 minutes.

Aside from that, the recipe worked wonderfully. I liked how the rolls weren’t too sweet and used healthier flour than just all purpose. Having the spelt and whole wheat makes them more filling, though I am sure a little more tough compared to if I made them with just all purpose flour. I may have also overbaked them slightly working against a fluffy texture.

Bottom Line: Yummy, but wished there was an overnight option

Scramble Tofu Breakfast Bahn Mi

I feel like the dish is the definition of brunch- breakfast and lunch combined into one. Taking a lunch sandwich (Bahn Mi) and mixing it with the classic scrambled tofu for breakfast. This is something I love since I am more of a lunch person than and breakfast person.

I have a confession. I’ve never actually ate Bahn Mi before. I’ve heard about it, but never took the dive before giving up meat. Steak was never my favorite. So I can’t judge it on how authentic it is. I can judge on how tasty it was. The tofu is wonderfully spiced, and does look a lot like eggs. The Star Anise Daikon Pickles were a great add on. They were crisp and probably gave it that Bahn Mi feel. The downside? There was a little bit of leftovers. No big deal. It will just make a Bahn Mi wrap for lunch. This is definitely a something that will grace our table over and over again.

Bottom Line: Great for people who prefer more of the Lunch of Brunch

Almond Butter Banana Breakfast Bars

I always hate when I find vegan recipes that use lots of expensive ingredients. One cookie recipe used teff flour, maple syrup, and almond butter in huge quantities. It made me wonder how much each cookie cost? I was too afraid to find out. This recipe does use some expensive items like maple syrup and almond butter, but uses them in small reasonable amounts. I like that. All the other ingredients are cheap and commonly found in a vegan pantry.

The recipe is easy and fast to make. I made a change with the maple syrup since I ran out of it. I used a little blackstrap molasses and agave to fill in the rest of the syrup needed. I think blackstrap molasses was too strong, and I wish I used the maple syrup since the flavors would of worked really well. I also swapped spelt flour for whole wheat since i had it on hand. The dough was thick, but the end result is very soft and fluffy.

I divided the bars up into 8 pieces not 10 or 12 as suggested to give a hearty breakfast, but dividing them up smaller makes a great side for breakfast. Maybe a tofu scramble? Or sauted veggies? These are drool inducing bars, but they are tasty and not too desserty like some baked breakfast foods.

Bottom Line: Really tasty!

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Posted by Jennifer in Food Review, Reviews Tags: bahn mi, banana, brunch, buckwheat, Fannetastic Food, Isa Chandra Moskowitz, norwegian, oh she glows, pancakes, pastry, recipe round up, recipe roundup, recipe roundups, seitan is my motor, Terry Hope Romero, the post punk kitchen, tofu, vegan eats world, vegan richa, Vietnamese

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Vegan Mofo 2016 Day 2: What I Ate Wednesday #4

November 2, 2016

I know it is only the second day of Vegan MOFO and I am taking a break from the prompts. I like using this blog sometimes as a way to remember things, so keeping up with some of my pregnancy posts is important to me. Granted, this post IS about vegan food, so it is still in the same spirit. It just doesn’t have the theme of the go-to-impressment meal. I won’t lie- you will be getting a preview of future Vegan MOFO posts. XD But let’s move on-

shake

As always I start my morning with a shake. Yup, I’m boring. I usually am so busy doing remaining dishes from the night before, and prepping ~~my husband’s~~ our lunches that I really like having quick shakes that I don’t need to think about. So this shake is one I featured before in my first and second WIAW posts. They turned out looking more brown looking. I guess it large depends on how much greens I happen to add that day. XD The photo looks extra pretty today since I was taking a photo for a Vegan MOFO prompt.

latte

Before heading to work I had to stop by Wegman’s to buy some peanut butter since we ran out. How will my husband live without his PB&J sandwiches?! XD So I figured I would pick up an almond milk latte as well. I am always surprised how much a latte will fill up my belly until lunch time. I figured I would take a photo of my “drink station.” Keeping my work area clean is SUPER important. Like 99% of the stuff we get at the frame shop isn’t worth much. Many things are digital photos or a $40-100 print. But some things are one of a kind- like needlepoints, old family photos, kid art. And now we are getting increasingly more and more expensive art, ranging from $1,000-80,000! No joke, the other day we got a call because a customer thought we lost his $80,000 print we framed, and I went white. I had no idea that piece was so expensive. Turns out he forgot that he brought it an appraiser to make sure it was authentic. Side note guys- if you think you have $80,000 print, get it appraised BEFORE getting it framed. They are most likely going to have to open it back up and reseal it. I know how many of my readers are sitting on expensive art ^__~

wrap

Lunch rolled around 12:30, and I ate my cut apple and a wrap with crumbled pumpkin black bean burger, radish greens, carrot shavings, and some Just Ranch dressing. The wrap was okay, it was a little dry. I also ate a few handfuls of tortilla chips because my boss took them out while we were eating. How do people NOT eat chips when the bag is opened?

So I didn’t photograph the apple and chips (use your imagination guys). I also didn’t photograph the two rolls of smarties and one of the new Nut Filled Clif Bars. I actually had the Coconut Almond Butter, and it was pretty good. I am not sure how much of a fan I am of them. I think I will stick to the originals, but they are still worth the occasional splurge.

burger

Before work I took some photos of the Pumpkin Black Bean Burgers (will be posted tomorrow) so I figured I would wrap up one of them and eat it as a mid-day snack. It was actually a pretty nutritious snack- gots some extra beans, pumpkin, and radish greens! I added some roasted garlic hummus to the bun, but I wish I could of added more since it was a little dry… and cold.

dinner

Dinner is going to be featured in an upcoming Vegan MOFO, I wonder if anyone will be able to guess from the photo? It is kind-of a stretch for the prompt. XD I rarely make meals like this, but I know I should start getting use to it as I plan to have kids. It isn’t too hard to make three separate things, especially when you can just shove the tofu in the oven. I had a little brown rice, curried beets, and tandoori tofu from Vegan Eats World. I saw that My Cat Loves Daiya tried it out and it just looked so yummy I had to do the same.

Then I wrapped up the night with a Pumpkin Spice Macaccino Cupcake. Again, something I will post on the blog for Vegan MOFO. I didn’t take a photo since I ate one of the first batches where I mixed in chocolate chips and had a crumb topping. The topping- uh…. melted. So they looked pretty nasty before I took any photos. So I made a second batch without those add ins. Baking is never perfect the first time right?

So how did I do? Well, I ALWAYS point out, everyone is different, and needs different amount of calories. I am 8 1/2 months pregnant, so yeah, I’m eating a lot XD Just click the chart to enlarge it if you can’t read it. Out of all the days I think I hit the most of the nutritional goals. As always, the packaged goods aren’t very accurate, I mean the clif bar didn’t register most of the vitamins and minerals, which is a bummer since the regular clif bars usually show up.

I know it looks like I ate A LOT of sugar, but I have my specs registered for 50 grams of sugar, the suggested amount. About half of the sugar that is being registered are naturally occurring from the banana, apple, beets, and carrot that I ate. Yeah, not the greatest that I have doubled the amount from smarties, clif bar, latte, and a muffin/cupcake. And let’s not forget all those sneaky added in sugars in dressings and breads and such.

I can’t believe I am getting to the end. There might be ONE more of these What I Ate Wednesdays before the baby comes. And if I try hard, I might do a few more to show the food recommendations for breast feeding. The good news is that I can freak out a lot less about iron! YEY!

What are you guys eating today?

Posted by Jennifer in Pregnancy, Vegan Mofo, Vegan Mofo 2016 Tags: clif bars, pregnancy, Terry Hope Romero, third trimester, vegan eats world, Vegan MOFO, vegan mofo 2016, week 34, what I ate wednesday, wiaw

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What I Ate Wednesday #2

September 28, 2016

I wanted to do a What I Ate Wednesday at least once a month during the pregnancy, and I am almost running out of time to do my September post! It has been a pretty busy month, so I figured it is now or never. Sadly today is a little boring in my selection of food, there are lots of leftovers and repeats.

I started the day with my usual chocolate spirulina smoothie. I went back to the powdered spirulina since I found the spirulina tablets more expensive and annoyingly you need to take 6 tablets to get 1 tsp of powder. The tablets are annoying to swallow, and aren’t very pleasant to chew either. What I do like about my chocolate spirulina smoothie is that hits so many of the nutritional needs for pregnant ladies. I get about 50% of the calcium (from the greens and soymilk) and 61% of the iron (from all that cocoa and spirulina) that I need for the day. I also get about 30 grams of protein with only adding 2 tablespoons of protein powder to the whole thing. I should probably post this bad boy on the blog because I think this is a great shake. And the greens I used today? Some beet greens and a little bit of swiss chard.

I’ve been obsessed with fizzy drink as of lately. I think it has to do with the fact that I can’t really have beer or cocktails. I’ve been getting by with non-alcoholic beers, tonic water with shrubs, and seltzers. And if I am honest I am always have a sugar-free soda at work, which I know, isn’t the best, but for awhile I was bringing my own seltzer into work. I also have been bringing in powder mix packets to mix with my water. I really like the Target brand mixers because they use both sugar AND stevia making it only 15 calories. I like how they don’t use coloring in the mixes, the drink ends up being a pale white-ish or completely clear. But they do use artificial flavors. I also really like Madhava’s powder mixes, though I usually find them a little stronger than I prefer. Just like the target ones, they use a mix of stevia and agave powder but they tend to stay away from artificial flavors. But I think I mainly wanted to show my wonderful new wall color ^__~

It was nice a chilly this morning, so chilly I got to wear a sweatshirt while getting ready. I was in the mood for something warm and comforting, and didn’t want to make a cup of coffee (just in case I needed a caffeine kick in the afternoon.) So I made a little latte using Macaccino. They are a new coffee replacement that is on the market, and I think it works best as a latte rather than with just water. I made my own latte by mixing a tablespoon of macaccino with 1/4 cup of hot water. Then I added 8 oz of hot soy milk and a tablespoon of a pumpkin caramel syrup. It was pretty amazing, and perfect for the weather.

Lunch consisted of watermelon, the last watermelon of the season! It was nice, this year we had yellow, orange, and red watermelon. But I think my favorite has been the red watermelon. It was just perfect this year. I ate a curry burrito with it. I used white rice my Mother made from a previous night. It was weird rice, I have a feeling my Father bought instant rice and didn’t tell my Mother. The other half is a South Indian styled chickpea and eggplant curry from Vegan Richa‘s cookbook. Sorry the photo is so crummy, I was trying to take a photo discreetly since my bosses were there. They nicely offered me some corn chips, and ate a small handful as well.

After lunch I eventually had a snack bar that I made. I forgot to take a photo- plus they were ugly looking and nasty tasting. I was trying to make a bar using tahini, cranberries, and lime coconut chips. It was a MASSIVE fail. Oh well. I drove by Wegman’s on the way home from work to pick up some veggie dogs for Jon on Friday. He is going to a Mets vs Phillies game and his office is doing a tailgating thing. I opted out since there are so many reasons why a pregnant woman shouldn’t be at a baseball game. No beer, uncomfortable seats, peeing every inning. Besides I am not a huge baseball fan. I was pretty hungry at the end, and grabbed a small bar to nibble on before dinner. I am a huge fan of these Raw Rev bars, though I only get them on special occasions.

I originally was planning on going for a run afterwork but it was raining a little and my hamstrings were pretty tight from a workout from the day before. But I kept with the plan of eating leftovers and had some brown rice noodles with leftover massaman curry from Vegan Eats World. The curry is filled with green beans, sweet potatoes, cherry tomatoes, and baked tofu. If you’ve never had a massaman curry before it is pretty much like a peanut butter curry. It’s awesome. Sadly, after dinner I got a lot of acid reflux, so I am not sure I will be eating anything else for dessert. It is seriously up in the air.

So how are my nutritional stats? Well, for one I noticed some foods didn’t really track any nutritional information other than what is on the label. So I might have been a little closer to some of the nutritional goals. But that is also why I take prenatal vitamins ^__~ And FYI cronometer is a little weird. I always get a lot of red because I have it in weight gain mode I guess most clients are trying to loose weight. But if you read closely, it says I can eat 210 more calories. I already ate 2400 calories! I got 100 grams of protein, 273 grams of carbs, and 90 grams of fat. I am a little shocked about the fat since I tend to have a low fat diet. Not really intentionally though.

Well, I am off to watch some TV with the hubs and count kicks for the doctors. Ugh. It’s so sad, it is always within 10-15 minutes I count 10 kicks. Plus I tend to ignore the small ones, depending on how interested I am in the TV show.

What are you guys snacking on today?

Posted by Jennifer in Pregnancy Tags: macaccino, pregnancy, raw rev glo, third trimester, vegan eats world, vegan richa, week 29, what I ate wednesday, wiaw

6 comments

Vegan Eats World Book Review

November 19, 2014

veganeats

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I start this review on a sad note- my book fell apart. No I didn’t love the book to death, though I do really love it. What did the book in was the binding was crappy construction. This makes me sad since this has NEVER happened to me before. Sure once or twice I might of had a 10 year old cookbook fall apart on me. But never a new one. What makes it more frustrating is that the publishing company has always made solid cookbooks.

And when I say the book was falling apart, I mean the pages were falling out of the glue binding. This usually happens over years, when the glue dries up. So I bought a binder and put each page into protector sleeves. I never really liked the covers so in the end I have the plus of having a sparkly and teal new book.

Am I saying YOUR future copy will fall apart? No. Probably not. As I mentioned before, I have gotten many books from the same publishing company that are very sturdy. But I probably will recommend investing in the hard cover version of the book. In the end it will last you longer anyways. With that gripe out of the way, please read all the GREAT and WONDERFUL things I have to say about Terry Hope Romero’s book.

Spoiler Alert: I think it is staple in a vegan bookshelf

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Posted by Jennifer in Book Review, Reviews Tags: book review, cookbook, cookbook review, ethnic cuisine, review, Terry Hope Romero, vegan, vegan eats world, world