Vegan Eats World: 300 International Recipes for Savoring the Planet

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Vegan Eats World: 300 International Recipes for Savoring the Planet

4.49 of 5 stars 4.49 · rating details · 85 ratings · 20 reviews

What If the World Was Vegan?

The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive.

So what if the world was vegan? Your own co...more

Hardcover, 376 pages

Published October 30th 2012 by Da Capo Lifelong Books

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Jan 01, 2013 Trish rated it 5 of 5 stars

Shelves: ebook, nonfiction, cooking, favorite, mideast, asia, africa

So, I am not a new vegan, nor is this my first encounter with the extraordinary skills of Ms. Romero. But this is one of the most exciting and completely Braveheart recipe collections I have ever seen. And Romero never left Brooklyn! How is it possible?

Romero reimagines cuisines of the world from a vegan viewpoint, something I had almost thought impossible. But she captures the flavor, color, and sense of the original with flair and originality and for the first time I have been able to wholehea...more So, I am not a new vegan, nor is this my first encounter with the extraordinary skills of Ms. Romero. But this is one of the most exciting and completely Braveheart recipe collections I have ever seen. And Romero never left Brooklyn! How is it possible?

Romero reimagines cuisines of the world from a vegan viewpoint, something I had almost thought impossible. But she captures the flavor, color, and sense of the original with flair and originality and for the first time I have been able to wholeheartedly enjoy the world’s diverse bounty.

I was able to enjoy Pumpkin Kibbe even though I did not have a food processor to grind the pumpkin and bulgur together. I used a 100-year-old old-fashioned hand-crank meat grinder and the result was sublime. I especially enjoyed the Yogurt Cashew sauce, and the recommended very hot harissa chile paste that accompanied the recipe. Both added immeasurably to the authentic taste.

One thing I was familiar with in years gone by were Chinese BBQ Char Siu steamed “bao” and I was thrilled to be able to recreate the wondrous experience of eating them again. The recipe is flawless in terms of taste, though I can’t imagine any Chinese person using several pans to prepare the filling. The cornstarch dissolved in water can be stirred into the roasted seitan hot from the oven.

I get wild cravings for good Ma-Po Tofu and Romero has included a brilliant recipe that works beautifully. I sprinkle on a few toasted Sichuan peppercorns for garnish because its distinct aroma makes the dish taste and smell authentic. I used a new-to-me tofu made from besan, or chick-pea flour. The recipe can be found in Burma: Rivers of Flavor by Naomi Duguid.

Romero's Thai dishes are superb as well. The famous Tom Yum soup does not miss it's shrimp and the Grilled Seitan Noodle Salad made me feel quite as though I had just spent the day lounging seaside in the sun. A bottle of organic lime juice does wonders in making the dishes taste authentic.

Romero reprised a few of the indipensable Latin dishes she introduced to us in Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers but that book is filled with other wonders you won't want to miss. It is worth it's weight in gold for finding a way to make meat in Latin recipes totally irrelevant and it has recipes North Americans might find closer to home.

Romero has done aspiring vegans a huge service by providing recipes from around the world. She has added diversity and color, flavor and interest to our menu and these dishes can be served with panache and joy to those curious onlookers to a vegan lifestyle.
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Nov 01, 2012 Lee rated it 5 of 5 stars

Shelves: vegan, cookbooks, 2012-reads, own

This book has gotten me excited about cooking again. After a hot summer, reluctant to even enter the kitchen, cooler weather along with a re-awakened appetite has hit with a vengeance. My desire to get busy preparing warm stews, spicy curries and delicious dumplings was instantly ignited as I paged through the recipes in Terry Hope Romero’s new book, Vegan Eats World: 300 International Recipes for Savoring the Planet.

The book has a hard cover and is similar in size, layout and feel to Veganomico ...more

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Oct 17, 2012 Melissa (YA Book Shelf) rated it 5 of 5 stars

Shelves: vegan, cookbooks

Wow. I had the opportunity to be a cookbook tester for this book when it was still in it's incomplete stage, meaning that I gave feedback to the author for each of the recipes that I tested. And I tested a lot. About 34 recipes in all to be exact.

In this book, Terry has created a lush world with vegan versions of food from all over the planet. Like Latino cuisine? As with her first solo cookbook project, you'll find some great dishes. Interested in the culinary traditions of Japan, China, Korea...more

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Nov 20, 2012 Vidya Tiru rated it 5 of 5 stars

Vegan Eats World – I love books and I love cooking (actually, that is stretching the truth a little but I do love trying out recipes around the world!) and I am vegetarian, so picking this book out of the NetGalley RCs to review was a no-brainer. And I am soooo glad I did. This book is a gift – not just for vegans but for everyone and a treasure for beginner cooks. You can take a culinary trip around the world right through it’s pages. This book is proof that vegan food can come from anywhere in...more Vegan Eats World – I love books and I love cooking (actually, that is stretching the truth a little but I do love trying out recipes around the world!) and I am vegetarian, so picking this book out of the NetGalley RCs to review was a no-brainer. And I am soooo glad I did. This book is a gift – not just for vegans but for everyone and a treasure for beginner cooks. You can take a culinary trip around the world right through it’s pages. This book is proof that vegan food can come from anywhere in the world and is totally not boring.

The book is divided into three parts with helpful hints on symbols used throughout the book. Terry wonders what it would be like if the world turned vegan at the start of the book! That is a must-read. She has a helpful ‘How to use this book’ section at the beginning with symbols used for each recipe, each symbol meaning something – like low fat, beginner, no soy, and other such useful information for cooking and this proves very helpful.

Part one is a boon – it includes lists of ethnic ingredients(tips on storing/buying them as well as substitutes), super-helpful shopping lists, descriptions of various kitchen equipment and their uses, and clear descriptions of basic cooking terms used in this book (like deglazing and many others). There have been so many times when I have wondered what a cooking term in a recipe meant or what I could use as a substitute for a basic ingredient in a recipe since I did not have it. This section covers it all – it answers questions I did not know I had!

Part two is the ‘meat’ of the book – the recipes. The recipes are divided logically into chapters – with chapters covering basics like spice blends; yummy chutneys and spreads; hearty meals; as well as , according to me, the most important of all – a whole chapter devoted to desserts! The daunting task of choosing one recipe to make from this delicious selection is made easy for the reader, the cook by using the friendly icons described at the beginning of the book and by menu ideas at the end of the book. Armed with this, you can cook up meals everyday of the week for yourself, your family or your neighborhood with no problems! The problems will arise when your family and neighbors clamor for more. Terry’s recipes have clear directions and she includes information and tips with each recipe as well as for each chapter which makes them not only easy to follow but also a fun read. The photos in the book (not one for every recipe, unfortunately) add to the yum appeal of the book.

I have already tried a couple of the recipes from the book and loved them – the first one I tried was the ‘Savory Baked Tofu’ – a simple choice for me since the kids love tofu, the icons said minimal cooking time, easy and I had the ingredients at hand. I also tried the ‘Roasted Cauliflower with Mint’ with similar results – kids who do not care too much for cauliflower loved it! I have no photos of the recipes tried so far as the troops needed feeding!

Part three at the end of the book includes useful menus for planning your meals, online resources as well as a listing of recipes by icons (example: beginner, low fat etc). This is definitely very useful for me as I spend a lot of time planning menus for each week, for parties and this will save me tons of time!

Healthy, yummy, easy-to-follow recipes in a book that is fun to read and so informative and useful as well! A definite must-have for every kitchen – vegan or not.

Rating: A+

Disclaimer:Thank you to NetGalley for sending me a digital review copy of the books. My thoughts on this book were in no way influenced by the author or publicist. They are my personal opinions formed when I read this book.(less)

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Nov 01, 2012 Darren rated it 3 of 5 stars

Shelves: cookery-food, gen-ebooks

Here is a book that left this reviewer with mixed feelings. A sort of confusion if you like.
The concept itself is simple. Hundreds of recipes that are suitable for a vegan diet, underscored by an ecological motive to 'save the planet.' It is just a question as to whether this book was 'preaching to the converted' as there seemed to be, at times, a bit of a clash of identities and meanings.
Beginning with a fairly heavy, slightly oppressive, fundamentalist manifesto for veganism this book managed...more Here is a book that left this reviewer with mixed feelings. A sort of confusion if you like.
The concept itself is simple. Hundreds of recipes that are suitable for a vegan diet, underscored by an ecological motive to 'save the planet.' It is just a question as to whether this book was 'preaching to the converted' as there seemed to be, at times, a bit of a clash of identities and meanings.
Beginning with a fairly heavy, slightly oppressive, fundamentalist manifesto for veganism this book managed to annoy this reviewer in quick order and if he did not have to read the book regardless it probably would have been cast aside. Those who are vegan will already be converted to the cause and those who are wavering or just considering adding some vegan recipes to their food repertoire without fully eschewing meat might feel hectored. It just feels wrong and a bit too pushy, which is a shame as undoubtedly the sentiments come from the heart and there can be many valid points within the introductory text. The best way to describe the feeling is to consider an unwelcome visitor on your doorstep pushing their religious beliefs whilst letting enthusiasm get in the way of their presentation. That said, fortunately there are not many pages in this vein before a sense of normality comes back to the book. �
The reader is then taken truly back to to the first step, should it be necessary, with an introduction on how to cook - or "Kitchen Cartography: Mapping Your Way To A Brave New Vegan Cuisine" as the author calls it. It is more than an overview of vegan cooking and how it might differ (for those who are coming from a non-vegan lifestyle). It even teaches you things such as how to cut vegetables (!). Food ingredients, cuisine styles and typical kitchen equipment are also considered in great detail. For the unwary or the inexperienced cook these can be a essential reading and should this level of detail not be necessary it is easily bypassed.
So the recipes? After several key spice blends it is time to look at the 'three protein Amigos' as tofu, seitan and tempeh are referred to. After that the recipes are split into chapters for pickles, chutneys and sauces; salads, spreads and sandwiches; soups; curries, stews and beans; dumplings, breads and pancakes; asian noodles and paste; entrees; vegetable entrees and sides; rice & whole grains and one pot dishes and finally sweets.
The recipes themselves are great both in variety, scope and likelihood to please. It is just a shame, contends this reviewer, that the introductory text managed to set things off on the wrong foot. Each recipe is concisely presented with a series of icons that identify various things like a typical maximum cooking time, whether cheaper ingredients are used, level of difficulty, low fat and various allergy-specific information. Recipes are also cross-indexed by these icons later on in the book and this seems a great approach that other books should emulate. The instructions are clear and to the point. For the unwary though, there are no full colour images of each dish - this might be a deal breaker for some.
After all of this a number of sample menus, various online resources and a detailed series of indices are offered up to round off the book.
Overall as a package, this reviewer is not so sure if it works, mostly due to the hectoring tone taken at the start of the book. As a collection of recipes, if one can ignore the start, this might be a great little collection of recipes both for the die-hard vegan and also for even meat-eaters who are happy to broaden their horizon and see that veganism is not automatically a boring, tasteless means of eating. This reviewer though feels that many casual browsers will be put off the book thanks to the start and that would be a shame.

Vegan Eats World: 300 International Recipes for Savoring the Planet, written by Terry Hope Romero and published by Da Capo Lifelong Books/Perseus Books Group. ISBN 9780738214863, 400 pages. Typical price: GBP12.50. YYY.

// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //(less)

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Aug 27, 2012 Shannon rated it 5 of 5 stars

(ARC copy generously provided by NetGalley)

Oh, Terry Hope Romero, what you do to me. I'm sitting here, looking through Vegan Eats World, and all I want to do is drop everything and run out to buy things like chickpea flour and pomegranate molasses and any number of international condiments so I can try every single recipe in this amazing cookbook.

I began making notes on recipes I wanted to mention in my review and halfway through the book I was at 58 recipes, probably 85% of what I'd seen thus...more

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Oct 27, 2012 Sfdreams rated it 5 of 5 stars

Shelves: reviewed

Oh.My.God!! This has become one of my all-time favorite cookbooks. My fingers are itching to actually try out the recipes. The only reason I am posting before trying the recipes is that I won this as an early birthday present from the Vegan Cookbooks group, and I wanted to post before the publication date of October 30.

It arrived on the 23rd. I have been carting it around with me since then, showing it off to friends. I think the very first recipe I will try is the Ethiopian Chocolate Flourless...more

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Oct 26, 2012 Lisa Vegan rated it 5 of 5 stars Recommends it for: expert to not quite novice cooks, all vegans, most who enjoy international cuisine

Shelves: cookbook, non-fiction, vegetarian, vegan, advance-copy, from-author-publisher, reviewed, altta

I’m so excited. This is the first time in ages I’ve gotten an advance copy of a book, and it was a book I really wanted; I couldn’t have selected a better book to receive early. I had the book in hand 10/23 and the official publication date is 10/30. I finished it on 10/26, reading it over my “official vegan anniversary” of 10/24, United Nations Day. I feel very fortunate. Thank you so much to Lindsey Triebel at deCapo Press for the opportunity. She contacted my co-creator and co-mod of the Vega ...more

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Dec 31, 2012 Teresa Lukey rated it 5 of 5 stars

Although I am not strictly vegan, I usually find that vegan recipes most frequently follow the way I eat, which is gluten-free and dairy-free. As my husband has gout, I also try to cut as much meat out as possible, hence the attraction to vegan cookbooks. I checkout cookbooks from the library just about every week and this one is FANTASTIC.

This cookbook contains an array of ethnic recipes and excellent detail on products that should be used, why and where to locate them. Although there are glut...more

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Apr 04, 2013 Britt Taylor rated it 5 of 5 stars

This cookbook made me want to write a love letter to the author. It has brought me so much joy in the kitchen. It is pretty chef-tastic, so you will be mixing and stirring and steaming and baking and pickling with new and exciting ingredients. My family's diet will never be the same after making friends with this cookbook for people who love LOVE LOVE delicious food. It is difficult not to serve your dinner smugly, as the creations you make deserve gold medals, and it is hard to remain humble.
I...more

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Dec 31, 2012 Kandice rated it 5 of 5 stars

Even though I've only had time to make a couple of recipes from this book (it was a heavily hinted at Christmas gift, but I have read it cover-to-cover a couple of times), I'm going to go ahead and call it a win. At first glance, many of the recipes look intimidating and involved, but the clear instructions (sometimes with illustrations!) and ingredient explanations (as a totally self-taught chef, it's nice to have flavour profiles explained from time to time) break things down into manageable s...more

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Dec 11, 2012 Don rated it 4 of 5 stars

This is a well written and presented book. It's has delicious looking full color photos, a good index and delicious vegan recipes that are unique. I don't think this is for the novice vegan or inexperienced cook, but the recipes are relatively easy to follow.

This book loses one star because the index isn't a good one. Two examples are that I was bought some purple potatoes on sale and remembered there was a recipe in her book that uses them, but was it under potatoes or even purple potatoes...no...more

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Oct 23, 2012 Rebecca rated it 4 of 5 stars

Shelves: cookbooks-dont-count-as-books, books-i-own

I'm not just rating this 4 stars because I like Terry's books. I'm rating it 4 stars because I tested this sucker for weeks. And because during that time I ate my weight in international vegan delights. And - most importantly - because the recipes are damn good.

For me, the best thing to come out of this book is the amazing cheesy topping made from chickpea flour (I know, I need to look up the name). And the awesome spice blends. And the deserts... Oh, man.

The only reason for the missing star is...more

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May 15, 2013 Kris Kipp rated it 5 of 5 stars

LOVE this cookbook! Some of the recipes are a little too complex and time consuming for a weeknight meal but everything I have made from this book has been absolutely delicious. I am vegan and for the first time ever I have been able to create meals that my meat and cheese loving husband enjoys as much as I do. I can't even express how exciting it is to have my husband take a bite of a vegan meal and say "This is awesome!".

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Dec 26, 2012 Molly rated it 5 of 5 stars

Shelves: cookbooks, adult-nonfiction

Loving this book! I received it for Christmas and have already made three dishes =) The recipes are clear and there is a nice obscure ingredient primer for novices. There aren't photos for each dish, something I like, but the variety and quality of the recipes more than makes up for that. Favorite cookbook of the year!

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Jan 03, 2013 Steve rated it 3 of 5 stars

Shelves: cookbooks

A fantastic collection of vegetarian recipies, categorized by the type of world cuisine each dish falls under. I'm excited to get myself eating varied cuisines, rather than just a new vegetarian dish. Of the few recipies I've tried so far, I was very impressed by the cooking instructions and spice selections.

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Dec 31, 2012 Erica rated it 4 of 5 stars

This book is a bit overwhelming - the ingredients called for are probably not things you have on hand - but with a little elbow grease and extra time the recipes are well worth it. I'm just gonna jump right in and go for it. So far I have not been disappointed!

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Jan 13, 2013 Molly rated it 5 of 5 stars

So, I think it is little ridiculous to include this in my Goodreads, because... well... I don't chronicle these kinds of things. But this book is just so fantastically delicious, I want all my friends to know about it. Yum.

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Apr 14, 2013 Autumn rated it 5 of 5 stars

Shelves: cook-books

Lots of lovely unusual recipes! Now I just have to find some of the more obscure ingredients :-P

So far I've made the cha siu bao, sesame greens, paella, naan, and BBQ seitan. All great!

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Jan 03, 2013 Amy rated it 5 of 5 stars

Amazing. If you only buy one cookbook all year, let this be it. Gorgeous, thorough, inspiring, delicious!!

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Jan 19, 2013 Cheryl rated it 5 of 5 stars

From a true rock star of the vegan world, this hefty collection of flavorful internationally-fused recipes simply shines.

(I have to stop buying cookbooks but this was a must!)

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May 06, 2013 Johanna Woodbury rated it 5 of 5 stars

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