After eyeing it for months, I caved and bought “Veganomicon: The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz & Terry Hope Romero. I own another of Ms. Moskowitz books- “Vegan with a Vengeance“. That one is good enough, Ive been satisfied with the recipes it had to offer in the past. “Veganomicon” is double its size at least- a tome of a cook book. Flipping through its pages on the bus ride home, I was overwhelmed and resigned myself to read it cover to cover so I wouldn’t miss anything. The introduction features icons informing you which recipes are soy and/or gluten free, lower in fat or quick to fix. Following, there’s a few chapters on the basic staples of vegan cooking, kitchen equipment and even simple instructions on how to prepare veggies and grains (especially useful for me since I am constantly forgetting grain to water ratios). As far as the recipes are concerned- there are more here than I know what to do with. Tons of them with recommendations and cooking tips scattered throughout.

Dinner that night was my first crack at it. In back, the authors list about a dozen suggested menus. I’m not usually one for following regiment- opting in most cases for the impulsive. But this time around I’m game to see what these ladies have put together. A lover of Indian cuisine, “My Own Private India Menu” had me-Tamarind Lentils, Basmati Rice, Curried Tofu and Cornmeal Masala Brussel Sprouts. Failing to find any fresh brussel sprouts at the market I substitute them for the very much in season asparagus. That dish turned out really well- crumbly and spicy, tasting like nothing else I had had in the past. The Tamarind Lentils were sweet and the Curried Tofu (marinated and oven baked) was mellow enough to balance out the plate instead of throwing it into flavor overload. If the rest of the cookbook is on par with this first meal I probably wont be leaving the kitchen much this summer.

My first and still favorite cookbook is “How it all Vegan” by Tanya Barnard & Sarah Kramer. Its simple and informative and gives you endless vegan alternatives and substitutions (food as well as household and beauty products). There is not a single recipe out of that cookbook (and believe me I have gone through the majority) that I have not been pleased with. The Sweet Potato Cornbread is worth posting on your fridge and the desserts are irresistible- everything from Chocolate Rice Crispy Squares to Pies and “Cheese” Cake.

I mostly browse the market for what’s fresh and allow that to arouse my appetite and inspire cooking but these books are helpful when I need some new ideas. I do a lot of tweaking in the kitchen, more often than not doing a complete overhaul on recipes and only sticking with the bones of the original dish. The two I mentioned are worthwhile for different reasons- both valuable to have around.