BOOK REVIEWS

The next time you invite family and friends over to your home, you may want to prepare recipes from Vegan Finger Foods. As the title reveals, you'll find more than 100 recipes for bite-size food that's sure to please a crowd. The book includes gorgeous photos, too.

One section of the cookbook features items that can be eaten while held in your hand. Enjoy Snacking Chickpeas in various flavors, Kale Cucumber Cups, Baked Jalapeños, and Glazed Sugar Snaps. Next, you'll find stuffed dishes with dips including Kimchi-Stuffed Sausages, Baked Buffalo Tofu Bites, Baked Frittata Minis, and Pulled Jackfruit Mini Tacos.

The next chapter is Bread-Based Bites, which includes Smoky Four-Seed Crackers, Mini Savory Scones, Twisted Bread Sticks, and Spinach Swirls. Finally, Chapter 5 is Sweet Little Somethings, including Caramelized Bananas with Chocolate Chipotle Sauce, Tahini Caramel Corn, Almond Crescents, and Mini Lemon Cupcakes.

Sharon Palmer is a Registered Dietitian and a fan of whole foods. Her latest book is for vegans and those simply wanting to add healthy plant-based dishes to their menus.

There are many creative recipes in this book, including Pear Buckwheat Pancakes, Arugula Salad Pizza, Tuscan Kale Salad with Nectarines and Brazil Nuts, Sweet Potato Harvest Wild Rice Salad with Persimmons and Baby Spinach, Gnocchi with Pistachio-Orange Pesto, Pigeon Peas with Pumpkin and Sofrito, Moroccan Vegetable Tagine with Couscous, Korean Kimchi Hot Pot, Curried Tofu Papaya Wraps, and Carrot Spice Cupcakes with Chocolate Cream Cheese Frosting.

How often has a non-vegetarian family member or friend told you that you can always eat a salad when dining out or attending a family function or party? My first thought is: Why would I only want to eat a salad?! Now you can share the new book Salad Samurai with others, and the next time you are offered a salad, perhaps it will be a hearty one meant to be a meal in itself.

The first section in this book is salad toppings, including Back at the Ranch Dressing, Creamy Cilantro Lime Dressing, and Green Curry Dressing, along with 5-Spice Tamari Almonds, Chia Crunch Croutons, Maple Orange Tempeh Nibbles, and Coconut Bacony Bits.

Next, the creative salad offerings in this vegan cookbook are primarily divided into seasons. For spring, you may want to try Blueberry Tamari Greens Bowl, Asparagus Pad Thai Salad, or Thai Seitan Larb in Lettuce Cups. During the summer you can prepare East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Plums Love Arugula Salad, or Backyard Buffalo Ranch Caesar Salad.

When fall rolls around, enjoy Grilled Miso Apples & Brussels Sprouts Salad, Italian Wedding Farro Salad, Collards & Sweet Potato Crunch Bowl, or Hazelnut Shiitake Butternut Salad. Finally, during winter you can prepare Gingery Beets & Lentils with Tahini and Agave Nectar, Pomegranate Quinoa Holiday Tabouli, or Seitan Steak Salad with Green Peppercorn Dressing.

Color photos and helpful tips can be found throughout this book. Nutritional analyses are not provided; however, most recipes do not appear to be high in fat.

This new cookbook is filled with beautiful photos and useful tips for a novice or experienced vegan cook. A helpful chart lists recipes that can be prepared in less than 30 minutes. Nutritional analyses are not provided. Please note that some of the recipes are high in fat, but most are not.

Some of the creative recipes include Cream of Mushroom Soup (using almonds and vegan milk for the base), Hot and Sour Soup with Bok Choy, Portobello Fajitas with Roasted Poblano Cream Sauce, Asian Chopped Salad, Tandoori Tofu and Vegetables, Scampi Pasta with Asparagus and Walnuts, Baked Macaroni and Cheese, Tater Tot Casserole, Classic-Style Benedict, Country Hash, Fudge Brownies, Blueberry Scones, and Soft Pretzels.

I met Jay Dinshah, founder of the American Vegan Society, soon after I became vegan and have known his daughter Anne since she was a child. Anne has done a wonderful job updating this book that contains her and her father's words as well as many other vegan individuals' stories. Some of the information shared goes back 60+ years. Veganism is considered cool today; however, after reading this book you will better understand the history of the vegan movement in the United States and have more knowledge of what it means to be vegan.

I was studying international relations/foreign policymaking at Georgetown University when I became vegan. My interest in veganism stems from a strong belief in non-violence as well as a deep concern about world hunger. I'm especially happy to see that Powerful Vegan Messages explains the concept of ahimsa. Ahimsa is a Sanskrit term that means nonharming. As this book states, ahimsa means "to go through life doing the least amount of harm, hurting, killing... as possible; and it means to do the most amount of helping, assisting, and benefiting of others as possible." Don't you wish more people understood this concept?

Readers are introduced to the thoughts of many leaders in the vegan movement who crossed paths with Jay Dinshah. Several have been involved with the Natural Hygiene movement, International Vegetarian Union, North American Vegetarian Society, and other groups including Gentle World, FARM, The Vegetarian Society of DC, The Vegetarian Resource Group, The San Francisco Vegetarian Society, The Toronto Vegetarian Society, and others. This book belongs in every library so future generations will understand their vegan roots.

This vegan cookbook is written by a chef working on a Sea Shepherd ship. Sea Shepherd is most known for its anti-whaling campaigns. The photos will influence you to start cooking.

Some of the recipes you'll find in this book are Pasta Broccoli Potatoes and Walnuts, Asparagus Cream Lasagna, Pumpkin Gnocchi, Seitan in Red Wine Sauce, Peanut Satay Stir-Fry, Massaman Tofu Mushroom Soup, Garlic Scrolls, and Oat Macadamia Chocolate Cookies. Please note that nutritional analyses are not provided and some of the recipes are high in fat.