Wednesday, January 28, 2009
African Beans and Potatoes from The Tropical Vegan Kitchen
I recently purchased The Tropical Vegan Kitchen by Donna Klein. The recipes cover more territory than I expected, including Australia, the Canary Islands, Hawaii, Vietnam, Thailand, and Mexico. From the cover: "From Africa, the Caribbean, and Latin America to Southeast and South Asia, More Than 225 Sweet, Spicy, and Irresistible Vegan Recipes." The book begins with brief introductions to some exotic ingredients, such as jackfruit, chayote, and taro root, including information such as preparation and storage tips. The recipes are organized in courses, including appetizers, soups, salads, main dishes, sides, desserts, and beverages (Mango and Melon Colada anyone?).
I chose the African Beans and Potatoes for my first dish to try, because I had all the ingredients on hand, and, yep, because the word "potatoes" was in the title. We were quite pleased with the result, which was a subtly seasoned dish that allowed the peanut oil flavor to shine through. The Fusion-Style Dragon Noodles with Asparagus caught my eye to try soon, which is described as fuchsia-hued! There's a lot to explore in this book. If you've tried any recipes yet, leave a comment and let me know what you suggest. St. Louis currently has several inches of snow and sleet and the conditions "feel like" 1 degree F. Tropical Vegan Kitchen, take me away!