I’m in love with Joseph Shuldiner’s new recipe book Pure Vegan. It’s beautifully presented (yes, I’m a sucker for sexy photos of food), and it’s all VEGAN and mostly whole-foods / plant-based, and by this I mean that not all the recipes depend on soy-based products, be it tofu or fake butter/mayo.
I made his Muhammara spread (which is high raw) for the AFC Championship football game here in the US but it went so quickly I didn’t have a chance for photos… it took the edge off a Patriots loss, but that’s another story for a different kind of blog… anyways, I digress…
I know back in 2011 I wrote about falling off the raw vegan wagon and much preferring raw food to cooked, but I’m actually really enjoying making some cooked dishes this winter, and embracing it as a good option provided they are full of goodness and low in sugars, fats, and mostly gluten-free. This one is not gluten-free but my omnivore bf was flicking through the book after I bought it and started drooling at the picture, so given it was his birthday yesterday… I indulged. It’s wonderfully light but filling, and totally worth the effort required to layer phyllo pastry.
This is only a small piece of the goodness the book provides… I definitely recommend it!
Guide: vegan | gluten-free | nut-free | sugar-free | soy-free