There are many different kinds of grains in the world, and this book will show you how to use them in ways you may have never thought of before.
About the Book
The Great Vegan Grains Book provides plant-based and whole-grain recipes.
My Overall Impression
This book is a good learning experience for cooking new grains you may not be very familiar with, such as amaranth, polenta, freekeh, einkorn, kamut, teff, buckwheat, spelt, and farro.
What Sets This Book Apart
As a whole, the book serves as an exploration of many different types of grains, making it useful for experienced cooks who want to expand their repertoire. However, the recipes are easy enough that beginners can use it as an introduction to cooking with grains, as well.
Recipe Difficulty Level
Focus/Main Types of Dishes
This book focuses on recipes that use various types of grains.
A Few Recipes I Bookmarked
Here are some recipes you can find in this book:
- Split Pea and Rice Artichoke Mujaddara (pg 38)
- Creamy Pesto Asparagus Einkorn (pg 56)
- Einkorn and Roasted Root Vegetable Gratin (pg 57)
- Teff and Pea Fritters (pg 80)
- Quinoa and Cornmeal-Crusted Fried Green Tomatoes (pg 101)
- Harissa Veggies and Rice Skillet (pg 108)
- Savory Stuffed Apples (pg 114)
- Burst Tomato Farro (pg 124)
- Sort-of-Like-a-Samosa Soup (pg 133)
- Onion, Leek and Grain Soup (pg 145)
- Wheat Berry Mechwia (pg 162)
Who Should Read This Book
This cookbook is good for those who have a pantry full of different grains but no idea how to use them!
From the Publisher
The publisher of the book says, “Whole grains are a great source of protein and other nutrients that are typically found in meat and eggs, making them a valuable part of any plant-based diet. While naturally vegan by nature, grains are often paired with non-vegan ingredients, making many recipes off-limits to vegans. That’s where The Great Vegan Grains Book comes the rescue, taking you step-by-step through the myriad grains available today, and providing you with more than 100 delicious and easy plant-based, whole-grain recipes (many of them low-fat, soy free, and even gluten-free!).”
Celine Steen is the co-author of 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, Hearty Vegan Meals, Vegan Sandwiches Save the Day!, Whole Grain Vegan Baking, The Great Vegan Protein Book, and the upcoming The Great Vegan Grains Book. She is the founder of the award-winning blog Have Cake, Will Travel (www.havecakewilltravel.com).
Tamasin Noyes is the author of American Vegan Kitchen, Grills Gone Vegan, Vegan Sandwiches Save the Day!, Whole Grain Vegan Baking, and the upcoming The Great Vegan Protein Book. She is the founder of www.veganappetite.com and has worked as a committed cookbook tester for many well-known vegan cookbook authors (such as Isa Chandra Moskowitz, Terry Hope Romero, Robin Robertson, Dynise Balcavage, and Kelly Peloza) and has cooked in several restaurants.
Images and bios via Fair Winds Press
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