The Vegan Cook’s Bible

Pat Crocker
Robert Rose Publishing (2009)
ISBN 9780778802174
Reviewed by Irene Watson for Reader Views (11/10)

Although I’m not a vegan, I do like to have at least two days a week that are vegan.  I believe that proteins can be derived from other sources rather than meat, chicken, or fish.  Besides, it gives the digestive system a rest from attempting to digest heavy proteins.

For the purpose of the review we are asked to test three recipes.  The first one for me was “Sweet and Sour Tempeh and Eggplant Stir-Fry.”  I love Madras curry and used the higher amount suggested of 2 tablespoons.  The dish was easy to prepare and quickly cooked up.  Served with brown rice and a side of steamed broccoli, this dish made a complete meal.  I will be making this one again.

The second recipe I tested was “Vegetable Pancakes.”  I've never made anything like this before let alone tasted it so I wasn’t sure what to expect.  The pancakes were full of vegetables: carrots, onion, bell pepper, corn kernels, and green peas.  The flour used was chickpea and the milk was rice or soy.  I used rice. I was very impressed with how they turned out and how tasty these pancakes were.  It is suggested the pancakes be served with “Apricot Tamarind Marmalade,” for which there is a recipe, and my third tested recipe.  I loved the combination of spices in the marmalade and it went well with the pancakes.

The recipes are interesting, in some cases unique, and there is also a section on herbs that I found very informative.  Not only does Pat Crocker list the uses, but also the actions, parts to be used, availability, and culinary use.  Perusing the other recipes I noted that the ingredients are simple whereby most can be found in a pantry or a local grocery story.  I believe that “The Vegan Cook’s Bible” is definitely a bible for any vegan, or anyone that wants to prepare tasty meals without using a meat protein.

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