The Ethnic Vegetarian

by Angela Shelf Medearis

150 deliciously diverse, culturally based recipes and the history and lore behind them. "When enjoying a steamy serving of greens laces with peppers or a bowl of spicy gumbo, many people are unaware of the African origins of their meal... The Ethnic Vegetarian was created to preserve and showcase the vegetarian culture of my ancestors." So writes Angela Shelf Medearis in her introduction to this fabulous new cookbook. The Ethnic Vegetarian opens with three chapters explaining how to adopt an ethnic vegetarian lifestyle, ideas for creating an ethnic vegetarian-friendly kitchen, and basic techniques for cooking in this manner. Next come the wonderfully inventive recipes - from "Moroccan Zucchinin Pancakes" and "Senegalese Tofu" to an eggplant-based "Congo Moambe" - all organized by ethnic African, Afro-Caribbean, Native American, Creole, Slavery and Southern, and Modern More than just recipes, the book also weaves traditions and lore surrounding African-American cookery with the author's own personal memories, experiences, and family history. Her warm and inviting style beckons readers of any ethnic background to explore the homespun authenticity of her recipes and tales to conclude, with her, that "African-inspired vegetarian dishes are as much a part of the American culinary table as apple pie."

Genres: Cookbooks, Cooking, Food, Nonfiction

292 pages, Paperback

First published September 22, 2004

Reviews

[Dara · Rating 2 out of 5]

I liked the idea of this cookbook, but not all of the execution. The author makes some odd ingredient choices. For example, she frequently calls for canned or frozen produce that would be easily available fresh, such as canned green beans for use in a salad. She also consistently uses soy milk instead of dairy. It's not to make recipes vegan (butter appears in most of the recipes), and while I can speculate as to reasons, she gives no indication as to whether it is because soy milk performs better in the recipe or she's just making a dish friendlier to lactose-intolerant readers. That said, there is a nice variety of recipes that offer different flavors than most vegetarian cookbooks.

[Dray · Rating 4 out of 5]

It's the subtitle of this cookbook that is descriptive: Traditional and Modern Recipes from African, America and the Caribbean. A lot of delicious and creatively crafted vegetarian versions of traditional African and Southerish recipes. I was pleasantly surprised and enjoyed the journey. Well done!

[Karen Chung · Rating 4 out of 5]

Interesting collection of recipes from Africa and the African diaspora, cuisines that receive somewhat less popular attention.

[Melissa · Rating 3 out of 5]

Among the things that I look for in a cookbook are dishes that I have never tried before, learning a new skill, or an author who can provide an explanation of what to do with leftovers. Being a one-person household, I often end up with more leftovers than can be eaten for lunch the following day.

This book was fulfilling, having dishes from Africa and North American native cuisines that I hadn't considered before. However, the portion sizes (feeds 60, in the case of a stew recipe!) were not really my speed, and the author relies on frozen and canned foods more than I would have liked. Being a vegetarian, I enjoy eating fresh, and it wasn't obvious how to convert a 14 oz can on the ingredient list to lbs or cups of the fresh ingredient.

Everything that I cooked was very tasty, and heavy - plenty of protein and grease and flavor. Of course, because there are so many servings (the 60 serving dish says that you can just pour it out on the table to serve - again, not something my lifestyle supports) I always was able to share with friends and everyone could have multiple helpings. As most of the recipes are stew-style, they are even better the next day.

[Deb · Rating 4 out of 5]

I checked this book out of the library but I might have to just buy it--so many interesting and delicious-sounding recipes. I made the Djaja Tarat (or The Chicken That Flew), with a few adjustments and it was delicious.

Here's a link to that recipe: http://kahakaikitchen.blogspot.com/20...

[Chris · Rating 4 out of 5]

This book has great ingredient combinations but many of the recipies seem to not have been tested using the measurements described. I don't dowbt that she knew how to make these dishes but the meals probibly improvized unmeasured.

[Lori · Rating 5 out of 5]

This is the best vegetarian cookbook I've ever read. I've tried out most of the recipes. They're delicious and most are naturally vegan. A must have for every veg person who loves flavorful food but doesn't necessarily want substitutions.

[Allison · Rating 3 out of 5]

Vegetarian cookbook. Some common recipes, but some new and interesting ones I'm looking forward to trying as well. No strange ingrediants that my basic grocery store wouldn't carry.

[Jesse Kelly-Landes · Rating 4 out of 5]

So greasy - so delicious!!! For real, ignore the haters, this book rules.

[Eliza]

didn't get a chance to try many recipes, but the ones tried, worked. Recipes are unusual using common ingredients.

[Diane · Rating 5 out of 5]

Excellent array of unusual foods without a lot of sepecialty ingredients. The reading is short and interesting, the foods are tasty and reveals a unique niche of cooking.

[Brittany · Rating 4 out of 5]

GOOD EATS

[Vali · Rating 4 out of 5]

Not only do I use this book a lot for cooking, but I also enjoy the little anecdotes that come with a lot of the recipes.