Terry Hope Romero - Vegan Eats World: 300 International Recipes for Savoring the Planet

Viva Vegan! hits the mark. Celebrating her Venezuelan rootsand Latin culture as a wholethe NYC-based chef has not simply veganized Latin-food.... Instead, she presents unique dishes infused with Latin flavors... Thirteen well-organized chapters of recipes cover everything from quintessential condiments to more versions of rice and beans than you ever thought possible. VEGNEWS

In Romeros kitchen, firm tofu is turned into a chewy, smoky pan-fried vegan stunt-double for chicharrn, the fried pork rinds popular in the Caribbean, while ceviche is reimagined with mushrooms or heart of palms. NEW YORK DAILY NEWS

Loaded with attitude to show that vegan cooking can be an absolute blast and doesnt have to rely on faux meats and pretend cheeses to taste good.... PORTLAND OREGONIAN

[Romero] comes to the rescue of cooks whose imagination limits their vegan output, and vegans who would like more Latin dishes on their menus. There is a great selection of dishes that everyone will enjoy... Crepes with Un-Dulce de Leche and Sweet Plantains are swoon-worthy... Bottom Line: Would I buy Viva Vegan!? S. BLOGCRITCS.ORG

What sets Romeros recipes apart from other vegan fare is her reliance on standard kitchen ingredients not creepy faux meats... Her recipes ultimately rely on fresh ingredients, creating healthier, lighter versions of otherwise traditionally heavy meals. SACRAMENTO BOOK REVIEW

Spending time with [Moskowitzs] cheerfully politicized book feels like hanging out with Grace Paley. She and her cooking partner, Terry Hope Romero, are as crude and funny when kibitzing as they are subtle and intuitive when putting together vegan dishes that are full of non-soggy adult tastes.... Do look for an excellent roasted fennel and hazelnut salad, bok choy cooked with crispy shallots and sesame seeds, hot and sour soup with wood ears and napa cabbage and a porcini-wild rice soup they say is perfect for serving your yuppie friends. NEW YORK TIMES BOOK REVIEW

Exuberant and unapologetic... Moskowitz and Romeros recipes dont skimp on fat or flavor, and the eclectic collection of dishes is a testament to the authors sincere love of cooking and culinary exploration. SAVEUR

[T]his slam-bang effort from vegan chefs Moskowitz and Romero is thorough and robust, making admirable use of every fruit and vegetable under the sun. PUBLISHERS WEEKLY

Full of recipes for which even a carnivore would give up a night of meat. SAN FRANCISCO CHRONICLE

Its no shocker that the very same urban chefs who had you inhaling vegan butter-cream frosting during your free time have crafted the next revolution in neo-vegan cuisine. PHILADELPHIA CITY PAPER

Veganomicon not only offers tons of mouth-watering ways to put veg back into your vegan diet with actual produce, but also tutorials that gave me confidence to start improvising on my own. BUST

Veganomicon is user-friendly, packed with tips and instructions for a wide range of cooking techniques. NEW YORK SUN

The Betty Crockers Cookbook of the vegan world... Its one more step in the quest to prove that vegan food really doesnt taste like cardboard when you know what youre doing. BITCH

Seriously good with broad appeal. WASHINGTON POST

Isa. Terry. Pie. Those three words are pretty much all you need to know... One of the most highly anticipated vegan-baking tomes since Vegan Cupcakes Take Over the World. Or Vegan Cookies Invade Your Cookie Jar. VEGNEWS

Bursting with an anyone-can-do-this approach and a defiant non-vegans-wont-be-able-to-tell-the-difference attitude, they provide dozens of recipes for classic fruit pies, cobblers, crisps and cheesecakes... this mouthwatering collection of desserts will satisfy even the most reluctant reader. KIRKUs REVIEWS

Whether you want to prepare a down-home favorite or something a lot more uptown, Vegan Pie in the Sky has the recipe you need. The variety is excellent. TECHNORATI.COM

With recipes for every pie you can think of, and several youd never even thought to try, this cookbook is destined to become a go-to guide for home bakers everywhere. SAN FRANCISCO BOOK REVIEW

VEGAN
EATS
WRLD

VEGAN
EATS
WRLD

Also by TERRY HOPE ROMERO

Viva Vegan!

With Isa Chandra Moskowitz

Veganomicon

Vegan Cupcakes Take Over the World

Vegan Cookies Invade Your Cookie Jar

Vegan Pie in the Sky

VEGAN
EATS
WRLD

250 International Recipes
For Savoring the Planet

TERRY HOPE ROMERO

Copyright 2013 by Terry Hope Romero
Photographs by Isa Chandra Moskowitz
Illustrations by John Stavropoulos

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For information, address Da Capo Press, 44 Farnsworth Street, Third Floor, Boston, MA 02210.

Editorial production by Marrathon Production Services.

www.marrathon.net

Designed by Lisa Diercks

Set in Tisa, Tisa Sans, and Mr. Moustache.

Cataloging-in-Publication data for this book is available from the Library of Congress.

First Da Capo Press edition 2012

ISBN: 978-0-7382-1613-3

Also available as an electronic book.

Published by Da Capo Press

A Member of the Perseus Books Group

www.dacapopress.com

Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 8104145, ext. 5000, or e-mail .

To Vegans Everywhere

Past, Present & Future

D o not try to imagine if suddenly, overnight, the entire population of Earth went vegan. Thats not what this book is about. So instead, lets imagine this: what if the great cuisines of the world evolved over time centered on a 100 percent plant-based way of life?

There are brilliant and scholarly environmentalists, economists, and all around do-gooders that have pumped hundreds of brain-hours into telling us how our health and environment would be better off if the whole planet didnt consume animal products. Im a chef and a cookbook author, and those details are beyond my world of measuring flour, shopping lists, banging together pots and pans (thats an actual cooking technique, you know), and occasionally blogging.

But I do have one heck of an imagination.

This is the story, in the form of a rather heavy little cookbook, of a vegan history that has never existed, but is alive today, inspired by all of the great cuisines that ever were. Many of these foods already go into wholesome everyday vegan meals. The hummus you smeared on a breakfast bagel, the falafel pita stuffed with roasted eggplant downed for lunch between classes, the red curry with tofu shared with a friend for dinner, a seitan taco devoured from a forward-thinking food truck, a weekend family meal gathered around homemade potato pierogi. All of these foods didnt just imagine themselves into being; they started their lives elsewhere on a part of the planet likely very different from the one where youre probably reading this paragraph right now.