This next cookbook, “Vedge”, was selected based upon what type of ingredients I had on hand, as I was stuck at home for several rainy days in a row and didn’t want to venture out. I picked this book up at the thrift store in Volcano and thought that it looked interesting because it is written by the chef/owners of the restaurant of the same name. Each of the recipes have a relatively short ingredient list and it looks like simple, tasty food. Every recipe in the book is a vegetarian or vegan recipe that delivers heavy on the flavors. Luckily, I have a good amount of vegetables on hand most of the time, so this wasn’t difficult to dive into.

The first recipe I selected was the Grilled Zucchini with Green Olives, Cilantro and Tomato. I executed the recipe exactly as instructed, but used organic green olives instead of the pimento style. The zucchinis were each cut into four spears instead of the recommended three because I wanted a quicker cook time for my dinner. In addition to the recipe, I sliced thin pieces of baguette and added them to the grill at the last minute to lightly toast them. That was a fabulous idea, because they were just perfect with the zucchini and olive sauce. Almost like a deconstructed bruschetta. Mmmmmm. This was a super good vegan recipe and I will make this again-and-again.

*A few things about this book:

It’s actually hard to write a review for this book because I have so many fabulous things to say, that I don’t know where to begin. Like a lot of my other cookbooks, it is filled with gorgeous photos and is stunningly beautiful. The recipes are, for the most part, simple in form and have an amazing amount of flavor. The instructions are easy to follow and this cookbook is such an impressive and delicious collection of plant-based recipes, I can see why the chef/owners have a wildly successful restaurant in Philadelphia.  (This book has convinced me that I will need to make it a point to eat there the next time I’m in Philly.) Make no mistake, I am an omnivore, but I eat sustainably raised meat in moderation and serve multiple vegetarian or vegan meals throughout the week. This is a cookbook for vegans, vegetarians, and meat-eaters alike. It’s THAT good. I’m truly in love.

So what’s the negative side, if there is one, to this cookbook? Some of it is what I call “fancy-food” and there are items that may be somewhat exotic or harder to find, like hearts of palm or white eggplant. Also, as much as I really love the photos, not all recipes have photos of the food. Sometimes the photos are of people drinking wine at their restaurant and it feels at times like an ad or promotion. I found that when I first got this book, I skipped any recipes that didn’t have a final photo. Yes, visuals are important to me, but thankfully I have tried some without the photo(s) and they turned out great. What this is not, is a book about boring green bean casseroles and pasta plates with veggies. Nope, this cookbook allows you to create beautiful, healthy, and most of all, AMAZING food that looks like you just sat down at their restaurant.

If you would like to create restaurant-quality vegetarian and vegan dishes at home to impress even your most staunch meat-eater friends, you may find this recipe in this beloved cookbook on Amazon.

 

 

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