Miriam Sorrell - Mouthwatering Vegan: Over 130 Irresistible Recipes for Everyone

Text and photography copyright 2013 Miriam Sorrell

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eISBN: 978-0-449-01566-7

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In loving memory of my late mother, Carmen,

and the late and precious Sr. Alphonsene.

And to my beloved little daughter, Zara.

I made the decision to turn vegan several years ago. I had been brought up in a meat-eating family, andI wont lieI loved my meat. But in my early twenties, while living in London, I decided to become vegetarian, and remained so for many years. The more aware I became of where my food came from, the more convinced I became that adopting a vegan diet was the right choice to make, and the logical next step from the beliefs I held as a vegetarian. It was an ethical decision, based on the desire to stop harming animals (see Why Vegan? on ).

I have always taken great pleasure in cooking. You could even say that cooking runs through my veins. I grew up in Malta and London, in a food-loving Mediterranean family. My Greek Cypriot father had a successful restaurant in London for many yearswhere I worked brieflyand Ive catered for family and friends for as long as I can remember. I have always enjoyed the creative aspect of cooking: adapting traditional dishes to make my own vegetarian (and later vegan) versions, and experimenting with fusions of different cuisines. Im fascinated by food and I love stretching the boundaries to explore new territories beyond the obvious. Great food always seems to bring out the best in people. I believe there is a profound sensuality in creating and sharing beautiful food. Taste, color, texture and aroma have to combine in a magical union, which depends on correct cooking methods and timestogether with the right blend of ingredients, of course. So, in becoming vegan, I set out to create dishes with that magical qualitydishes that showcase how varied and imaginative vegan food can be. I wanted to come up with vegan versions of much-loved meat- and dairy-based classics that would stand up toand even improve uponthe traditional versions. I also wanted to create true vegan originals: new, inspired dishes that highlight the flavors and flexibility of plant-based ingredients. I embraced this exciting new challenge with an open mind and heart, filled with passion.

Inspired by the constant encouragement of family and friends, and suggestions that I open a restaurant or write that cookery book, I started my Mouthwatering Vegan food blog from my home in Malta. My mission was to provide vegans with an array of temptingly delicious dishes, and in so doing attract omnivores and vegetarians alike to this healthier, ethical way of life. I had the vision of presenting virtual dinner guests with the ultimate experience of vegan cooking.

The blog went live in 2010 and Ive watched with excitement as it has grown in readership ever since. Before I knew it, I was approached by the New York Vegetarian Food Festival to submit recipes for its brochure. Several food manufacturers asked me to write recipes for them, and publications associated with the Vegan Society wanted to hear from me, too. By the time I was approached to write this book, Id already started to receive requests from my Facebook followers for a cookbook. My next step was the exciting task of selecting which recipes I would include.

This book is the culmination of many years spent in my kitchen, dedicated to producing the ultimate meat- and-dairy-free cuisine. It encapsulates all that I believe in and hold close to my heart, as well as being a major leap forward in bringing my particular style of vegan cooking to a wider audience. In fact, I would go as far as to describe it as a meat-free revolution! The result is a true anthology of vegan cuisine, containing more than 130 recipes that use vegetables from A to Z, fruits familiar and exotic, legumes, herbs, spices, nuts, dried fruits, tofu and a variety of meat substitutes. Whether you are a vegan, a vegetarian, an omnivore or simply a keen foodie, I offer you an abundance of delicious vegan dishes to create and enjoy at home.

I often hear veganism referred to as a lifestyle choice, whereas it is for me a way of life. What I hope to share with you in this book is how worthwhile and fulfilling making the change to veganism can be. If youre already vegan, you know the wonderful rewards of a plant-based dietboth health-wise and heart-wise. If youre not already vegan, changing your way of life and eating habits may appear challenging. Some people have an aha moment of awakening to veganism thats so strong it enables them to change their diets instantaneously. But if thats not the case for you, take your time and savor the adventure. After trying a few of my recipes, youll realize that eating vegan neednt mean sacrificing flavor or beautiful presentation, or missing out on the joys of creative cooking and delicious eating. If you start to include just a few more vegan dishes in your daily diet, then were both on the right track: eating vegan (even incrementally) is the healthy, nutritious, ethical and ecologically sound choice for all.

So here it is, a collection of more than 130 of my very best vegan recipes to delight your taste buds, keep you in good health and satisfy your soul, while promoting a healthier planet for people and animals alike.

The future, my friends, is vegan!

Miriam Sorrell
MARCH 2013

A vegan diet is one that excludes animal productssuch as meat, fish, dairy, eggs and honeyand animal-derived ingredients such as gelatin. (Many vegans also avoid wearing or using animal products, such as leather, fur, wool and silk, and using cosmetics or household products containing animal ingredients.) You may hear criticism that vegan eating does not give the body all that it needs to be healthy, but this is not the case: both the American Dietetic Association and Dietitians of Canada have stated that a well-planned vegan diet is healthful and provides the required nutrients for people at all stages of life.

Vegan and vegetarian diets tend to be higher in fiber, magnesium, potassium, folate and antioxidants, and lower in saturated fat and cholesterol, than diets including meat. As a result, vegans tend to have lower cholesterol and blood pressure, as well as lower rates of heart disease and certain cancers. Eating vegan may also be beneficial for losing weight, or maintaining a healthy weight, without having to diet. Of course, eliminating animal-based products isnt an automatic key to better health, but a diet based on vegetables, fruits, nuts, seeds, legumes and whole grainswith the occasional indulgence now and thenis highly nutritious.