BOOK REVIEWS

Zel Allen is a regular contributor to Vegetarian Journal and has written Vegan for the Holidays. You'll find recipes for feasts between Thanksgiving and New Year's Day and ideas that will help you entertain during this holiday season.

For Thanksgiving, consider serving Zel's Stuffed Tomatoes with Edamame Paté, Savory Chestnut and Fruit Stuffing, Pistachio and Sweet Pea Torte with Roasted-Tomato Aioli, or Pumpkin-Apple Nog.

During Christmas, your guests would enjoy dining on Pear and Butternut Bisque with Cranberry-Pear Compote, Wild Rice and Chestnut Pilaf, Garlicky Roasted Cauliflower, and Almond Thumb-print Cuties (cookies). If you're celebrating Chanukah, consider making these creative dishes: Horseradish Coleslaw, Beet Latkes, and Pear Walnut compote with Choco-Wafers.

For Kwanzaa you can prepare Curried Pumpkin-Peanut Soup, Jamaican Jerk Tofu, Mustard Greens with Tempeh Bacon, and Sweet Potato Pie with Cashew-Ginger Cream. Finally, to bring in the New Year offer friends and family Barn-Burner Chili, Hot Spiced Cranberry Punch, Cinnamon-Peanut Butter Torte, and Chewy Ginger Cookies.

Taste of Europe serves up 150 vegan makeovers of classic European dishes. Part 1 focuses on Italian cuisine, including Fire-Roasted Minestrone, Radicchio and Endive with Shaved Fennel and Italian Vinaigrette, and Broccoli Rabe with Garlic and Red Pepper.

Part 2 focuses on French cuisine. Enjoy Bouillabaisse, Pommes Frites, Asparagus Hollandaise, Quiche Monet, and Lavender-Infused Cocoa-Dusted Truffles. Part 3 highlights Spain and Portugal. You can prepare Artichoke Heart and Saffron Paella and Chocolate-Stuffed Figs.

Dishes from the UK and Ireland found in Part 4 include Irish Stew, Parsnip Colcannon, Scottish Crumpets, Irish Soda Bread, Welsh Rarebit, and English Custard. Greek dishes in Part 5 include Gyros, Spanikopita Triangles, and Greek Halvah.

Part 6 features German cuisine such as Beer-Braised Greens, German Potato Salad, Tempeh Sauerbraten, and Black Forest Parfait. Finally, Part 7 is titled Europe Fusion and includes Potato Pierogi, Polish Kielbasa Soup, Finnish Aland Pancakes, and Swiss Chocolate Fondue.

A section called Vegan Wine and Beer Pairing is provided. You'll also find color photos. Nutritional analyses are not provided; however, most recipes appear not to be high in fat.

This book offers 300 international recipes and a wealth of information, including kitchen tips for tofu pressing and knife handling, and a chapter on how to make your own authentic spice blends. It presents quick-reference shopping lists by ethnic region, for a handy reminder of which cultures utilize which spices, oils, and vinegars the most.

Hope includes a chapter on how to turn tofu, seitan, and tempeh into wonderful meatless chameleons to fit seamlessly into a variety of ethnic cuisines.

Creative recipes include Pumpkin Seed Mole Dip, Pickled Red Onions, African Baked Tofu Marinade, Chorizo Tempeh Crumbles, Spicy Kale Coconut Relish, and Sweet and Savory Jack-fruit Carnita Tacos.

Soothing soups include Masala Potato Soup and Sauerkraut Mushroom Soup. Other hearty dishes featured are Jamaican Plantain and Pumpkin Curry, Tofu and Potato Adobo Stew, and Lebanese Moussaka Stew.

Recipes are provided for side dishes, dumplings, breads, pancakes, noodle and rice dishes, and desserts like Walnut Spice Sticky Cake and Pumpkin Churros.

If you're already an avid user of slow cookers or want to learn how to use one, this new cookbook offers over 200 creative vegan recipes. Gluten-free and soy-free dishes are included.

For breakfast, you can start your day off with Overnight Apple-Cinnamon Oatmeal or Pumpkin Breakfast Quinoa. Snacks and appetizers include Spicy Tomato Queso Dip, Seven-Spice Cashews, and Chickpea, Artichoke, and Mushroom Pâté.

Sample a wide variety of soups, including North African Chickpea Soup, Slow-Cooker Pho, Red Bean Gumbo, and Chipotle Corn Chowder. You can also prepare chili and stew, including Cornbread-Topped Chili, Seitan Stroganoff, and Creole-Style Jambalaya.

Many people have prepared beans in a slow cooker. This book offers creative bean dishes like Artichoke Risotto and Greek-Style Beans with Tomatoes or Spinach. Other entrée suggestions include Seitan Pot Roast, Mac and Cheesy, Chili-Potato Gratin, and Ethiopian-Style Tempeh and Lentils.

Try the Chestnut-and Apple-Stuffed Squash or Stuffed Collard Rolls in a slow cooker. Other vegetable dishes include Citrus-Braised Beets, Sicilian-Style Cauliflower, and Scalloped Potatoes.

Finally, you can prepare desserts in a slow cooker like Piña Colada Cake, Apricot Tapioca Pudding, and Banana Brown Betty.

This vegan cookbook contains creative recipes and gorgeous color photos that will certainly entice you to begin cooking. Start your day with Tempeh Sausage Patties, Banana Chia Pancakes with Coconut Crème Sauce, or Pumpkin Pie Waffles.

The Kickin' Edamame Dip and Sunflower Seed Pâté will liven up any party. And the soup and stew recipes such as Garlicky White Bean and Kale Soup and Indian-Spiced Coconut Yam Soup will soothe your tummy on a chilly day.

If salad is your cup of tea, try Wild Rice Salad with Balsamic Maple Dressing or Quinoa and Strawberry Salad with Lime Vinaigrette. For a main course, you can prepare Baja-Style Fajitas or Baked Ziti with Spinach. On the side you can add Maple Miso Brussels Sprouts, Creamy Tahini Kale, or Cilantro Cauliflower Mash.

Finally, end your day with one of these desserts: Cardamom-Scented Chocolate Chippers, Luscious Limey "Cheese" Cake, or Baked Coconut Ginger Millet Pudding. Please note that nutritional analyses are not provided and some of the recipes are high in fat.

Donna Klein had the opportunity to live in China for one year and has compiled a collection of vegan Chinese dishes. Nutritional analyses are provided as well as a glossary of ingredients.

Readers will enjoy the 225 plus vegan recipes in this book, including Hunan-Style Spicy Pickled Chinese Cabbage, Baked Vegetable Eggless Egg Rolls, Scallion Pancakes, Spinach Wonton Soup, Cold Rice Noodles with Napa Cabbage in Sesame-Peanut Sauce, Sticky Rice with Five-Spice Tofu and Scallions, Sichuan-Style Lo Mein with Sesame and Garlic, Kung Pao Tofu with Dried Chilies, Curried Seitan with Potatoes and Onions, Grilled Baby Bok Choy with Orange Sauce, Chinese Five-Spice Fruit Salad, and Caramel Bananas.