Since going vegan roughly two years ago, I have joyfully spent more time in my kitchen trying out recipes than ever before. Anything by Isa Chandra Moskowitz is usually a winner, as are recipes by Ella (Woodward) Mills. And now, there is Aine Carlin, blogger, actress, and fashionista, who has just released her third cookbook, the somewhat oddly titled “Cook Share Eat Vegan: Delicious Vegan Recipes for Everyone.” Her second book, “Keep It Vegan,” remains another of my favorites, thanks to her down-to-earth, non-preachy writing style and the ease of her recipes. The writing style remains in the new release, the recipes are getting a little more demanding in parts. That means that alongside quick and easy dishes like Angel Hair Pasta with a Lemon, Dill & Walnut Sauce, there are some that require a bit more prep work. Fortunately, sauces, dips, and salsas can be made in advance, and the dishes still come together fairly fast. No complicated techniques or exotic ingredients are required, either.
This time, the book is divided into chapters according to the primary flavor compound: Zesty, Fresh, Spice it Up!, Grains&Goodness, Nuts’n’Seeds, Earthy, Sweetly Does It, and finally Baking Brilliance. I started bookmarking recipes to try and ended up running out of flags, so I simply started in Chapter One and have cooked my way through from there. So far, every recipe we have made has been enthusiastically received, and the picky husband has even made repeat requests for a few, namely the Pea & Rocket Chickpea Flour Pancake, the Watermelon, Watercress & Cucumber Salad, and My Favourite Penne alla Norma. You can probably tell that I simply did not want to wait to find out when the book would be released in the US and pre-ordered it from Europe. Incidentally, it has been available here since May 1, as well.
Another fact I really appreciate about this book is that there are no repeats: no “fluffiest vegan pancakes”, no 115th recipe for the perfect guac, no “cheesiest mac and cheeze”. Instead, you get innovative takes on taco night, pasta dishes, and pizza, right along with a shlew of exotic-sounding combinations like Melon, Avocado & Butter Bean Salad (next on my list, by the way). Because of the huge number of recipes, you can find dishes for every season, from Green Bean Summer Rolls (dinner tonight) to Spicy Mushroom-Stuffed Calzone to Savoury Fid & Walnut Stuffing Slice and Chestnut & Miso Soup. I don’t know how long it will take me to get through this book, but I know I’ll be happily cooking out of it for some time to come!
“Cook Share Eat Vegan: Delicious Vegan Recipes for Everyone” is published by Mitchell Beazley.