Book Reviews
The Vegan Bean Cookbook
by Andrea Soranidis
The Vegan Bean Cookbook gives the humble, versatile legume its moment in the spotlight. I'll admit that I'm not much of a bean enthusiast, but author Andrea Soranidis makes a compelling case for appreciating them—her recipes feature a variety of beans in a range of applications, from comfort food to lighter fare. Readers will find inspiration for snacks, appetizers, sides, soups, entré, and even desserts. Pastas have a dedicated chapter (no surprise from a Sicily-born author), but Soranidis takes inspiration from culinary traditions across the globe.
Her book includes colorful photographs and helpful tips alongside recipes, and offers suggestions for using beans in unique ways, such as the sneaky navy bean potato mash, which boosts the protein content of comfort-food favorite mashed potatoes. The dessert chapter may come as a surprise, but beans add a creamy depth of flavor that doesn't overpower the sweet result; recipes like the PB & chickpea chocolate chip cookies are foolproof.
The Vegan Bean Cookbook (ISBN: 978-1645673859) is a 152-page book published by Page Street Publishing and retails for $21.99. Amy Burger/VRG Volunteer
The Vegan Athlete's Cookbook
by Anita Bean
Although The Vegan Athlete's Cookbook is billed as a cookbook, it also provides sound nutritional advice for athletes as well as a discussion of the advantages of a vegan diet and suggestions for going vegan. Anita Bean uses photos, tables, and side-bars to add interest and to present information clearly. References to the scientific literature are included.
More than 80 recipes are featured, such as light meals, one-pot dishes, snacks, and smoothies. Recipes are accompanied by information about the nutrition per serving. This book was published in the UK, so some recipes use ingredients or ingredient names (like aubergine and courgette) that may be less familiar to Americans. Some ingredient measurements are in grams, requiring the use of conversion tables or a scale for those not conversant with the metric system. Although the book is identified as being vegan, several recipes use honey, which could be easily replaced.
Recipes use beans, tofu, and other plant ingredients creatively. Examples include Cashew, Apricot, and Sage Nut Roast; Almond and Chocolate Chip Energy Bites; Spiced Pear and Pecan Porridge; and Sri Lankan Sambar Curry. Some recipes use vegan protein powder, either as a required or optional ingredient, to boost protein content.
Athletes, especially those building muscle mass, may have higher protein requirements than non-athletes and will appreciate this book's presentation of higher-protein vegan recipes.
The Vegan Athlete's Cookbook (ISBN: 978-1-4729-8429-6) is published by Bloomsbury Sport. It has 224 pages and costs $24. Reed Mangels, PhD, RD/VRG Nutrition Advisor
Simply Plant Based
by Vanita Rahman, MD
Vanita Rahman is a board-certified physician in internal medicine. She shares that, at one point in her life, she suffered from multiple health problems and that after exploring the connections between nutrition and disease, she began to follow a "plant-based" diet. Simply Plant Based is her first cookbook. All recipes are vegan.
The book is filled with appealing photographs of common simple recipes like Minestrone, Veggie Chili, Scrambled Tofu, and Guacamole. Other recipes include Savory Kale Scones, Curried Black-Eyed Peas, and Black Bean Brownies. Dr. Rahman also provides basic information about vegan nutrition, grocery shopping, and meal planning. This would be a useful book for a new vegan or for someone who is looking for easy-to-prepare recipes.
Simply Plant Based (ISBN: 978-1-57067-404-4) is published by Book Publishing Company. It is 176 pages and costs $21.95. Reed Mangels, PhD, RD/VRG Nutrition Advisor
