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Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food Lovers
As coauthor of the phenomenally successful cookbooks Veganomicon and Vegan Cupcakes Take Over the World, Terry Hope Romero has long been one of the most popular vegan chefs around. Now, in her first solo cookbook, Romero opens the world of Latin flavor to vegans and foodies alike. Viva Vegan! expands the palates of anyone looking for a way to add fresh, seasonal ingredients and authentic spice to their meals without relying on animal products. A proud Venezuelan-American, Romero's enthusiasm for her culture shines through every recipe.
Viva Vegan! covers every aspect of Latin cooking across the Americas: refreshing bebidas (drinks), vibrant ensaladas, hearty empanadas, nourishing stews, and one-dish wonders. Learn the basics: how to make the perfect tamale, salsa to complement any dish, and beans from scratch--plus special treats like flan, churros, and more.
Complete with gorgeous color photos, Viva Vegan! is the ultimate guide to authentic and inspired new Latin cuisine.
285 pages, Paperback
First published January 1, 2010
61 people are currently reading
3482 people want to read
About the author
Terry Hope Romero
17 books89 followersTerry Hope Romero, author and co-author of bestselling vegan cookbooks Veganomicon: The Ultimate Vegan Cookbook, Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, and Viva Vegan!: Authentic Vegan Latina American Recipes has also presented informative and lively cooking demonstration and talks to hungry crowds at food festivals and conferences the world over, ranging from Paris, New York City, Boston, Toronto, and many more. Terry also contributes to VegNews (leading vegan lifestyle magazine) her Hot Urban Eats column. She also holds a certificate in Plant Based Nutrition from Cornell University.
Terry lives, cooks and eats in NYC.
Terry lives, cooks and eats in NYC.
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Displaying 1 - 30 of 47 reviews
May 31, 2010
Recently, an all organic, all vegan Mexican restaurant opened in my city, which for me equals heaven, but their food is too expensive to eat very often. The last thing I probably needed was another vegan cookbook, but I couldn’t resist this one.
The author is a Venezuelan-American vegan chef, and she writes in a very engaging way. She’s funny and personable and I love the way she slips in Spanish words; she makes the subject seem very accessible. She’s co-author of three other great vegan cookbooks, two of them favorites of mine. This cookbook reads as a book. The author has quite a bit to say at the beginning of each section and at each recipe also. It’s a very enjoyable read.
The recipes are all vegan and from eclectic Latin American cuisines. Delicious!
There is a center section with color photos of some of the recipes (each with a handy page number for their location in the book) and some nifty drawings of how to do things on the recipe pages, such as how to fill a burrito, assemble a tamale, and seal an empanada.
For me there are too many faux meats. Too many for me = any. But, many of the other recipes, and there are a lot that don’t use seitan, tvp, etc., I’d love as is or with just a little bit of tweaking.
There is allergy information given at the recipes such as soy free, gluten free. There are informative pink shaded boxes with various tips. The layout is attractive. The recipe instructions seem to be given very clearly.
I wish I had been one of her taste testers because the food looks delicious.
For people who enjoy cooking and who like this type of food, I imagine that this book will probably be a 5 star book.
It misses getting 5 stars from me only because (unfair perhaps but that’s the way I am) most of these recipes are time consuming. Even though some of the time consuming parts can often be prepared ahead of time, I’m just not enough of a cook and don’t have the patience (or equipment or kitchen) to prepare the majority of these recipes. Also, there’s too much deep frying for me and other ingredients are included and necessary or helpful tools that just are not going to happen in my life.
But, I think she’s convinced me to go back to buying fresh, not dried and bottled cilantro. And, some of the easier recipes I might try.
This is a rather comprehensive book.
the Contents: (recipes not included here but they are listed in each section)
Part 1: Latin Cuisine and Vegan Cooking
Introduction
The Vegan Latin Pantry
Kitchen Tools (or How Do I Slice a Mango?) (SIDE NOTE: There are instructions for how to slice a mango in the Desserts and Sweets section!)
Part II: The Recipes
1 A Few Essential Latina Vegan Recipes
2 Salsas and Condiementos
3 Bocadillos, Snacks, and Appetizers
4 Ensaladas
5 Beans and Rice, Los Dos Amigos
6 Vegan Asado: Tofu, Tempeh, and Seitan
7 Complete Your Plate: Vegetables, Plantains, and Grains
8 One-Pot Stews, Casseroles, and Cazuelas
9 Super Fantástico Latin Soups!
10 For the Love of Corn: Arepas, Pupusas, Tortillas, and More
11 You, Too, Can Tamale
12 Empanadas!
13 Drinks
14 Desserts and Sweets
Appendix A: Muchos Menus
Appendix B: Quick-Start Shopping List
Appendix C: Cooking Terms and Techniques
Appendix D: Metric Conversion Chart
Acknowledgements
Index
Addendum: Just a few notes. It’s very easy to find recipes/ingredients in the index. The recipe that looks the best, but that I won’t make is the black bean-sweet potato tamales. The recipe that looks the best that I’m likely to make is “the only guacamole recipe I ever make” but I’d make some salsa too because I’m a tomato fiend. There were too many delcious looking recipes to mention most in my review. For each recipe she does tell the region of Latin America it originates from, and I found that information very interesting.
A second edit: I live in a city where it's easy to get every single ingredient used in these recipes. We have lots of Latin markets and lots of regular markets have plentiful Latin foods sections. So, unlike many living in other cities or small communities, I don't have difficulty in finding ingredients as an excuse. The author does provide some links to online shopping sites too.
The author is a Venezuelan-American vegan chef, and she writes in a very engaging way. She’s funny and personable and I love the way she slips in Spanish words; she makes the subject seem very accessible. She’s co-author of three other great vegan cookbooks, two of them favorites of mine. This cookbook reads as a book. The author has quite a bit to say at the beginning of each section and at each recipe also. It’s a very enjoyable read.
The recipes are all vegan and from eclectic Latin American cuisines. Delicious!
There is a center section with color photos of some of the recipes (each with a handy page number for their location in the book) and some nifty drawings of how to do things on the recipe pages, such as how to fill a burrito, assemble a tamale, and seal an empanada.
For me there are too many faux meats. Too many for me = any. But, many of the other recipes, and there are a lot that don’t use seitan, tvp, etc., I’d love as is or with just a little bit of tweaking.
There is allergy information given at the recipes such as soy free, gluten free. There are informative pink shaded boxes with various tips. The layout is attractive. The recipe instructions seem to be given very clearly.
I wish I had been one of her taste testers because the food looks delicious.
For people who enjoy cooking and who like this type of food, I imagine that this book will probably be a 5 star book.
It misses getting 5 stars from me only because (unfair perhaps but that’s the way I am) most of these recipes are time consuming. Even though some of the time consuming parts can often be prepared ahead of time, I’m just not enough of a cook and don’t have the patience (or equipment or kitchen) to prepare the majority of these recipes. Also, there’s too much deep frying for me and other ingredients are included and necessary or helpful tools that just are not going to happen in my life.
But, I think she’s convinced me to go back to buying fresh, not dried and bottled cilantro. And, some of the easier recipes I might try.
This is a rather comprehensive book.
the Contents: (recipes not included here but they are listed in each section)
Part 1: Latin Cuisine and Vegan Cooking
Introduction
The Vegan Latin Pantry
Kitchen Tools (or How Do I Slice a Mango?) (SIDE NOTE: There are instructions for how to slice a mango in the Desserts and Sweets section!)
Part II: The Recipes
1 A Few Essential Latina Vegan Recipes
2 Salsas and Condiementos
3 Bocadillos, Snacks, and Appetizers
4 Ensaladas
5 Beans and Rice, Los Dos Amigos
6 Vegan Asado: Tofu, Tempeh, and Seitan
7 Complete Your Plate: Vegetables, Plantains, and Grains
8 One-Pot Stews, Casseroles, and Cazuelas
9 Super Fantástico Latin Soups!
10 For the Love of Corn: Arepas, Pupusas, Tortillas, and More
11 You, Too, Can Tamale
12 Empanadas!
13 Drinks
14 Desserts and Sweets
Appendix A: Muchos Menus
Appendix B: Quick-Start Shopping List
Appendix C: Cooking Terms and Techniques
Appendix D: Metric Conversion Chart
Acknowledgements
Index
Addendum: Just a few notes. It’s very easy to find recipes/ingredients in the index. The recipe that looks the best, but that I won’t make is the black bean-sweet potato tamales. The recipe that looks the best that I’m likely to make is “the only guacamole recipe I ever make” but I’d make some salsa too because I’m a tomato fiend. There were too many delcious looking recipes to mention most in my review. For each recipe she does tell the region of Latin America it originates from, and I found that information very interesting.
A second edit: I live in a city where it's easy to get every single ingredient used in these recipes. We have lots of Latin markets and lots of regular markets have plentiful Latin foods sections. So, unlike many living in other cities or small communities, I don't have difficulty in finding ingredients as an excuse. The author does provide some links to online shopping sites too.
September 23, 2011
Terry Hope Romero is a wonder and a wizard. This really fabulous cookbook makes it possible for everyone to eat really spectacular Latin food with gusto. It is impossible that anyone would miss eating animals when served food like this.
I have too many favorites, but I came across a freezer full of hominy once and worked my way through the posoles, seitans, sofritos, pot pies...all incredibly flavorful and unusual. This book contains many regional variations on your favorite bean dishes: Venezuela-style Black Beans, Red Beans with Dominican-style Sazón, Brazilian Black Bean Stew with Portobello Mushrooms...it goes on.
Terry has given us Enchiladas, Empanadas, Sopes, Tamales, Pupusas, Tostadas, Flan. There are no burrito recipes in this book! Well, she does tell us what usually goes in a burrito but we kind of knew that. You'll know to be creative when you combine parts of other recipes to create a truly extra special burrito-wrap, if you must.
You will be happy, and full, and wondered how you managed without it, I promise you.
I have too many favorites, but I came across a freezer full of hominy once and worked my way through the posoles, seitans, sofritos, pot pies...all incredibly flavorful and unusual. This book contains many regional variations on your favorite bean dishes: Venezuela-style Black Beans, Red Beans with Dominican-style Sazón, Brazilian Black Bean Stew with Portobello Mushrooms...it goes on.
Terry has given us Enchiladas, Empanadas, Sopes, Tamales, Pupusas, Tostadas, Flan. There are no burrito recipes in this book! Well, she does tell us what usually goes in a burrito but we kind of knew that. You'll know to be creative when you combine parts of other recipes to create a truly extra special burrito-wrap, if you must.
You will be happy, and full, and wondered how you managed without it, I promise you.
January 3, 2013
Finally a vegan cookbook that has the types of foods I grew up eating! Everything I've made so far has turned out excellent (though I did make a few tweaks here and there). This is perhaps not the best book for someone who is a novice cook in general, and a novice to latin foods in particular. Unfortunately, I've found that all the Romero and Moskowitz books are sprinkled with errors and steps missing here and there, so I'm on the lookout when I use them. But these are genuinely great recipes so far.
And yes, there are some creative changes to ingredients, but that's what good cooks do. There are some core foods that we all feel need to be cooked "the right way" (and that way is always the way we and our families do it -- how coincidental). I definitely have some foods I feel that way about too. But in general I wish people would be more adventurous and accepting about variations to recipes. Suspend preconceptions about what you think something "should" taste like and enjoy the uniqueness of the recipe on its own merits. You may find some new favorites.
And yes, there are some creative changes to ingredients, but that's what good cooks do. There are some core foods that we all feel need to be cooked "the right way" (and that way is always the way we and our families do it -- how coincidental). I definitely have some foods I feel that way about too. But in general I wish people would be more adventurous and accepting about variations to recipes. Suspend preconceptions about what you think something "should" taste like and enjoy the uniqueness of the recipe on its own merits. You may find some new favorites.
December 1, 2012
Venezuelan-American cookbook author Terry Hope Romero (Veganomicon: The Ultimate Vegan Cookbook) makes Latin food vegan-friendly in Viva Vegan! This collection of 200 vegan recipes includes offerings from Mexico, Central and South America, and the Caribbean. You'll find updated favorites like tostones and mofongo (Puerto Rico), stuffed arepas (Venezuela and Colombia), tamales and tortas (Mexico), ropa vieja (Cuba), ceviche (Peru), and more.
If you're new to vegan and / or Latin cuisine, fear not! Romero thoughtfully includes a primer on the vegan Latin pantry, along with numerous sidebars, suggested menus (The Buena Vegan Social Club, Colombian Colors, Buenos Aires Potluck, Sofrito So Good, etc.), and a quick-start shopping list (which can be printed at the author's website) that'll have you whipping up vegan delights with Latin flair in "sólo unos minutos" (okay, maybe un poco más for some of the recipes). Quirky Spanish phrases pepper the book; they may not be grammatically correct, but they're likely already familiar to non-Spanish speakers.
Recipes are straightforward and in easy-to-read typeface; recipe names are in all-caps red, while the ingredients and steps are supplemented with tips, uses, and variations. You'll find animal-free versions of staples like dulce de leche, chicharrones (instead of deep-fried pork rinds, Romero uses Chinese-style tofu; I would imagine that tofu skins would also crisp up nicely), masa dough (using vegan margarine and vegan shortening to replace the lard used in traditional tamales), and chorizo (there's an included recipe for seitan chorizo, but Field Roast makes a very good (and spicy) chipotle vegan sausage that could be substituted). If you don't live in a city with a large Hispanic population, some of the items such as guava paste, masa harina and cleaned corn husks for tamales, frozen yuca chunks, and aji panca paste may be difficult to find.
I loved the recipes I tried: the very Spanish Swiss chard with raisins and capers was fantastic! I substituted kale for the chard and golden raisins for the dark raisins and increased the fruit to ½ cup. Absolutely delicious! The oil crisps the garlic and coats the greens (I reduced the oil to 1 tablespoon), and the capers add a delightfully salty tang that contrasts beautifully with the raisins' sweetness.
My second attempt was the sweet and nutty roasted stuffed plantains. They were divine, filled with a sweet-salty combo of sea salt, brown sugar, and walnuts (I'm vegetarian, not vegan, so I used a sprinkle of queso fresco during the last few minutes of cooking). Make sure if you're roasting plantains (as opposed to frying, which works better with unripe green plantains) that their peels are almost completely black; if your plantains aren't fully ripe, they won't soften up as you bake them (lesson learned!).
Like most vegan cookbooks, Viva Vegan! relies heavily on soy and wheat meat substitutes, including tofu, TVP, soy creamer / soymilk and seitan. If you're allergic to soy or wheat, there are plenty of wonderful veggie and grain-based dishes like gallo pinto, red beans with Dominican-style sazón, potato-chickpea enchiladas, and spicy tortilla casserole with roasted poblanos that you can enjoy.
To help you wash down your newly-veganified Latin cuisine, the author provides recipes for sangria, michelada (ice-spiked beer, lime, salt and hot sauce), and the ubiquitous mojito. Sweet endings include pineapple-raisin sweet tamales (the fruit is worked into the dough), deep-fried churros con chocolate, and tropically-inspired gems such as majarete (sweet coconut corn pudding), dulce de batata, papaya-lime sorbet and sweet corn ice cream.
The verdict: Viva Vegan! is a great addition to any kitchen and a great way to add a little "sabor latino" to your next meal!
(Review copy courtesy of Da Capo Lifelong Books)
If you're new to vegan and / or Latin cuisine, fear not! Romero thoughtfully includes a primer on the vegan Latin pantry, along with numerous sidebars, suggested menus (The Buena Vegan Social Club, Colombian Colors, Buenos Aires Potluck, Sofrito So Good, etc.), and a quick-start shopping list (which can be printed at the author's website) that'll have you whipping up vegan delights with Latin flair in "sólo unos minutos" (okay, maybe un poco más for some of the recipes). Quirky Spanish phrases pepper the book; they may not be grammatically correct, but they're likely already familiar to non-Spanish speakers.
Recipes are straightforward and in easy-to-read typeface; recipe names are in all-caps red, while the ingredients and steps are supplemented with tips, uses, and variations. You'll find animal-free versions of staples like dulce de leche, chicharrones (instead of deep-fried pork rinds, Romero uses Chinese-style tofu; I would imagine that tofu skins would also crisp up nicely), masa dough (using vegan margarine and vegan shortening to replace the lard used in traditional tamales), and chorizo (there's an included recipe for seitan chorizo, but Field Roast makes a very good (and spicy) chipotle vegan sausage that could be substituted). If you don't live in a city with a large Hispanic population, some of the items such as guava paste, masa harina and cleaned corn husks for tamales, frozen yuca chunks, and aji panca paste may be difficult to find.
I loved the recipes I tried: the very Spanish Swiss chard with raisins and capers was fantastic! I substituted kale for the chard and golden raisins for the dark raisins and increased the fruit to ½ cup. Absolutely delicious! The oil crisps the garlic and coats the greens (I reduced the oil to 1 tablespoon), and the capers add a delightfully salty tang that contrasts beautifully with the raisins' sweetness.
My second attempt was the sweet and nutty roasted stuffed plantains. They were divine, filled with a sweet-salty combo of sea salt, brown sugar, and walnuts (I'm vegetarian, not vegan, so I used a sprinkle of queso fresco during the last few minutes of cooking). Make sure if you're roasting plantains (as opposed to frying, which works better with unripe green plantains) that their peels are almost completely black; if your plantains aren't fully ripe, they won't soften up as you bake them (lesson learned!).
Like most vegan cookbooks, Viva Vegan! relies heavily on soy and wheat meat substitutes, including tofu, TVP, soy creamer / soymilk and seitan. If you're allergic to soy or wheat, there are plenty of wonderful veggie and grain-based dishes like gallo pinto, red beans with Dominican-style sazón, potato-chickpea enchiladas, and spicy tortilla casserole with roasted poblanos that you can enjoy.
To help you wash down your newly-veganified Latin cuisine, the author provides recipes for sangria, michelada (ice-spiked beer, lime, salt and hot sauce), and the ubiquitous mojito. Sweet endings include pineapple-raisin sweet tamales (the fruit is worked into the dough), deep-fried churros con chocolate, and tropically-inspired gems such as majarete (sweet coconut corn pudding), dulce de batata, papaya-lime sorbet and sweet corn ice cream.
The verdict: Viva Vegan! is a great addition to any kitchen and a great way to add a little "sabor latino" to your next meal!
(Review copy courtesy of Da Capo Lifelong Books)
April 19, 2013
I'm not very familiar with Latin foods, but when I saw that my library (surprisingly) had a copy, I decided to check it out. My husband & I cooked from this book for 2 weeks for a challenge on another website and I'm so happy we did. A lot of the recipes are component recipes which require the preparation of 1-2 other recipes. However, a lot of these are simple dressings you can throw together fairly quickly and others are very easy but they just take more time and are easier to prepare on the weekend. A trip to a Latin or International market is helpful to pick up some ingredients, but it's probably not necessary on the whole. We ended up making two dozen recipes, rating over half of these 4*s or 5*s. There are so many more recipes I want to make, I'll definitely be buying this book in the near-future.
Here are some standouts:
~Basic Onion-Pepper Sofrito: An easy, excellent base for other recipes. We used it in 4 recipes.
~Steamed White Seitan: Great flavor and texture. Will be a perfect stand-in for many recipes.
~Cuban Black Bean Soup: Smoky, creamy, delicious. The BB Soup I've been searching for.
~Cashew Crema: Could eat by the spoonful (until it's all gone).
~Arroz con Seitan: Excellent and satisfying. Will become a staple.
~Yellow Rice w/ Garlic: Creamy, garlicky, yum.
~Shredded Cuban "Ropa Vieja" Seitan: Juicy, full of flavor. Perfect in a wrap with rice & beans.
~Spicy Tortilla Casserole w/ Roasted Poblanos: Filling awesomeness
~Cubano Vegano Sandwich: Whoa. "Meaty". Crazy. Good.
Get thee to this book & cook! And eat.
Here are some standouts:
~Basic Onion-Pepper Sofrito: An easy, excellent base for other recipes. We used it in 4 recipes.
~Steamed White Seitan: Great flavor and texture. Will be a perfect stand-in for many recipes.
~Cuban Black Bean Soup: Smoky, creamy, delicious. The BB Soup I've been searching for.
~Cashew Crema: Could eat by the spoonful (until it's all gone).
~Arroz con Seitan: Excellent and satisfying. Will become a staple.
~Yellow Rice w/ Garlic: Creamy, garlicky, yum.
~Shredded Cuban "Ropa Vieja" Seitan: Juicy, full of flavor. Perfect in a wrap with rice & beans.
~Spicy Tortilla Casserole w/ Roasted Poblanos: Filling awesomeness
~Cubano Vegano Sandwich: Whoa. "Meaty". Crazy. Good.
Get thee to this book & cook! And eat.
January 5, 2016
This is one of my FAVOURITE cookboks! Every recipe I have ever made from it has been absolutely 100% mindblowingly delicious. Yes, they can be time consuming, but for mindblowingly delicious results it is totally worth it! When I first flicked through it I was very disappointed with the lack of photos and the photos it did include looked unprofessional and unappetizing. This is the only negative about this book though if you search #vivavegan on Instagram you can gain some delicious inspiration of what to cook next. Lots of people mentioned the exotic ingredients, I found they were easily omitted though I enjoyed her dishes so much I went to my local Mexican specialty food store and found that it made the dishes taste EVEN BETTER and more authentic. Wow, I just am so glad I bought this book. I highly recommend the seitan skewers (Anticuchos) and seitan chorizo! Her vegan (nutritious!) alternatives to traditional meat dishes have the perfect flavours AND textures, spot on! No gross, slimy, sloppy soy products here.
May 5, 2010
Terry makes Latin food approachable for vegans and non-vegans alike. She does a wonderful job of explaining the specialized ingredients of both vegan and Latin cookery. Her recipes are quite varied in terms of difficulty -- you can easily throw together a lovely salsa with pantry ingredients from this book OR prepare a spectacular batch of tamales on a Sunday afternoon. I"m really excited about how she explores the commonalities between traditional Latin food and vegan/vegetarian cooking. Anybody who wants to eat fresh, economical, delicious food would be delighted by Viva Vegan!
cooking
July 9, 2011So far: Good book if you like things mild. I plan on making lots more from this book, but I'm going to have to remember to adjust the recipes, because I like things spicy.
Red Chile Sauce: I've had this book since it came out and haven't used it, but I was watching Diners, Drive-ins, and Dives and someone made a chile sauce (I keep typing "child" sauce), so I pulled it out to see if there was a similar recipe in here. This is good, but I really need to find some hotter peppers this time. This has less kick than ketchup. It's a little time-consuming, but not ridiculous. I put it in small jars so I can freeze it. I don't think I'll go through it very quickly.
Venezuelan-Style Black Beans: It drives me nuts when I start reading the ingredient list for a recipe and one of the ingredients is another recipe (sofrito in this case). Oh, well. This wasn't hard at all and they're pretty good. My only complaint is that they are so mild. I think the solution is to add a can of hot rotel next time instead of diced tomato. I ended up adding some garlic salt just to kick up the flavor a bit(not ideal, but it was too late for fresh garlic). Also, I didn't have the sugar she called for so I added some blackstrap molasses.
Onion-Pepper Sofrito: Time consuming and I'm not sure if it's worth it, although I like the way the onions and pepper sort of melted together. I'm not a green pepper fan if it's visible or overpowering, so this was good. The beans I made used about a cup and I put the rest in the freezer. It's enough for about 2 more batches of beans. If I make this again, I will probably add some hot peppers to it. Or maybe replace part of the olive oil with chile oil. I think I have some in the pantry somewhere.
Red Chile Sauce: I've had this book since it came out and haven't used it, but I was watching Diners, Drive-ins, and Dives and someone made a chile sauce (I keep typing "child" sauce), so I pulled it out to see if there was a similar recipe in here. This is good, but I really need to find some hotter peppers this time. This has less kick than ketchup. It's a little time-consuming, but not ridiculous. I put it in small jars so I can freeze it. I don't think I'll go through it very quickly.
Venezuelan-Style Black Beans: It drives me nuts when I start reading the ingredient list for a recipe and one of the ingredients is another recipe (sofrito in this case). Oh, well. This wasn't hard at all and they're pretty good. My only complaint is that they are so mild. I think the solution is to add a can of hot rotel next time instead of diced tomato. I ended up adding some garlic salt just to kick up the flavor a bit(not ideal, but it was too late for fresh garlic). Also, I didn't have the sugar she called for so I added some blackstrap molasses.
Onion-Pepper Sofrito: Time consuming and I'm not sure if it's worth it, although I like the way the onions and pepper sort of melted together. I'm not a green pepper fan if it's visible or overpowering, so this was good. The beans I made used about a cup and I put the rest in the freezer. It's enough for about 2 more batches of beans. If I make this again, I will probably add some hot peppers to it. Or maybe replace part of the olive oil with chile oil. I think I have some in the pantry somewhere.
October 28, 2019
What a fun, creative cookbook! I'm surprised I've never read or tried any of these recipes before. Now that I am living in Florida and exploring all sorts of new fruits & veggies local to the Latin culture I am excited to try many of these!
July 7, 2020
Actually quite an amazing book. Written by a Venezuelan, who learned her craft both from home and a vegan restaurant in NYC, she translates a lot of South American dishes into vegan. Quite worthy of reading.
July 5, 2020
Several staple recipes that I use regularly are in this book. The steamed seitan recipes are easy and delicious. The arroz con seitan is fantastic and I make it a lot.
December 21, 2017
Favorite recipe is the arroz con seitan - I’ve remade it multiple times
December 15, 2012
I didn't actually make any of the recipes in this book, so this review is only based on my read through of the recipes. I noticed that many of them were reliant on meat substitutes like seitan and TVP. I'm not really a big fan of those for every meal I eat. I kinda thought that aspect was a cop out. The other unfavorable ingredient that I saw used in many recipes is liquid smoke, which is pretty much a bunch of chemicals. Vegan eating is health conscious so I don't understand the inclusion of that ingredient in so much of the food.
There are also lots of recipes from different countries, but I question some of their authenticity. For instance, there's a recipe for Brazilian braised kale and Brazilian orange rice. I'm married to a Brazilian and have never seen or eaten either of these recipes in Brazil or Brazilian restaurants. They mostly use collard greens, but I guess the chef is allowed some creative license.
I do plan to make some of the marinated baked tofus. Otherwise, I am sticking to using Cocina Criollo and veganizing where possible.
There are also lots of recipes from different countries, but I question some of their authenticity. For instance, there's a recipe for Brazilian braised kale and Brazilian orange rice. I'm married to a Brazilian and have never seen or eaten either of these recipes in Brazil or Brazilian restaurants. They mostly use collard greens, but I guess the chef is allowed some creative license.
I do plan to make some of the marinated baked tofus. Otherwise, I am sticking to using Cocina Criollo and veganizing where possible.
December 13, 2010
After only a few pages, I already new I needed to own this book. Latin food has always been vegetarian friendly, but it's nice to have some quick and yummy vegan recipes up my sleeve as well. Romero is a humerous food writer and includes a lot of great information about ingredients that may not be familiar to those living outside of the South and Southwest. The information on how to prepare and roll tamales is invaluable. Illustrations are included as well as some lovely photos in the middle of the book. I wish there had been more, but I often feel that way about cookbooks. I always thought I would never eat a tamale again after going vegetarian, but no more! A must read for Latin food lovers or anyone looking to expand their horizons, whether vegan or not. I cannot wait to make more of these recipes!
August 17, 2010
After making about 6 recipes from this book and reading over many others, I can say that this book is AWESOME and I love it. So far, I have made the Oaxacan mole, the grilled seitan and the temped nuggets, as well as the brown sugar limeade, the fried plantains and the arroz recipe. All were easy to follow and understand, even if you know very little about Latin cuisine.
Romero has done a fabulous job gathering recipes and updating traditional Latin meals to fit into the vegan diet.
There are several items that you may need to shop for at an ethnic market (Latin or Caribbean) as some of the ingredients are not available at the regular grocery store.
Romero has done a fabulous job gathering recipes and updating traditional Latin meals to fit into the vegan diet.
There are several items that you may need to shop for at an ethnic market (Latin or Caribbean) as some of the ingredients are not available at the regular grocery store.
August 29, 2010
Most of the latino staples I grew up with (tortillas, rice, beans, etc) have always been vegan. I never thought about them that way and, let's face it, always wanted them on the side of a giant piece of carne asada, but they were vegan!
I actually really like this book. It's given me some excellent ideas, helped me make some wonderful vegan empanadas and offers up some pretty good dishes from all over latin america.
My only issue is with this book is how reliant so many of the recipes seem on meat substitutes like seitan or tempeh. I'm just not a fan of using so much fake meat in my dishes. These recipes have definitely helped to cull some of my major cravings though.
I actually really like this book. It's given me some excellent ideas, helped me make some wonderful vegan empanadas and offers up some pretty good dishes from all over latin america.
My only issue is with this book is how reliant so many of the recipes seem on meat substitutes like seitan or tempeh. I'm just not a fan of using so much fake meat in my dishes. These recipes have definitely helped to cull some of my major cravings though.
September 29, 2010
Is it wrong to rate a cookbook before I've even attempted to make anything out of it? Probably, but so what. After skimming through with joy, I give this book 5 stars just based on how I excited I feel to eat things that come from this book. I've been in an uninspired cooking rut, and this seems to be just what I need. The recipes all look creative and fun, the pictures look delicious, and I seriously can't wait to make this stuff. Tamales, pupusas, empanadas, soups, sides, tasty desserts, etc etc...Hell YES. If you are tired of the same old "new vegan cookbook", then get this and get re-inspired to hit the kitchen.
November 25, 2010
This book drove me nuts. I would sit down to look at recipes and find myself studying the ethnohistory of _______________ (tamales, enchiladas, churros, whatever). Don't do that to me.
I am a reader. I have to read the cereal box if it's in front of me. However, when I'm picking recipes, I NEED to pick recipes. Write a history of food as its own non-fiction story or put it at the end of the recipe.
It's a cookbook. Put the ingredients and recipe first.
The other part is the shear intimidation factor of so many of these recipes. The recipes seem very long - think Joy of Cooking rather than 30 Minute Meals. I'm just not the Joy of Cooking type of cook.
I am a reader. I have to read the cereal box if it's in front of me. However, when I'm picking recipes, I NEED to pick recipes. Write a history of food as its own non-fiction story or put it at the end of the recipe.
It's a cookbook. Put the ingredients and recipe first.
The other part is the shear intimidation factor of so many of these recipes. The recipes seem very long - think Joy of Cooking rather than 30 Minute Meals. I'm just not the Joy of Cooking type of cook.
April 18, 2013
So the co-author of the massive vegan cookbook "Veganomicon" has come out with a Latin Vegan cookbook, and I will say that it is pretty impressive how she changes a very meat-heavy food culture into veganism. This being said, I wasn't a huge fan of the cookbook because of its reliance on TVP (textured vegetable protein), which I have no desire to eat. I did however think the Mango and Jicama Salad, the Chimichurri Baked Tofu, Zesty Orange Mojo Baked Tofu, Sweet and Nutty Roasted Stuffed Plantains, Quinoa-Oyster Mushroom Risotto, and Sweet Corn Ice Cream sounded pretty awesome. 3 stars.
December 21, 2010
Highly impressed.
I am by no means a vegan (or vegetarian), but I am somebody who wants to eat less meat. Too often in the cookbooks that I've read in the past, there has been this elitist attitude for meat-eaters and non. I'm happy to say that this book does not have that problem, nor does it suffer from a lack of seasoning or spices!
Ms. Romero has done a fantastic job of showing the ropes of ethnic vegan eating from a very traditionally meat-loving cuisine. Kudos are deserved for making seitan and TVP sound interesting and worth cooking.
I am by no means a vegan (or vegetarian), but I am somebody who wants to eat less meat. Too often in the cookbooks that I've read in the past, there has been this elitist attitude for meat-eaters and non. I'm happy to say that this book does not have that problem, nor does it suffer from a lack of seasoning or spices!
Ms. Romero has done a fantastic job of showing the ropes of ethnic vegan eating from a very traditionally meat-loving cuisine. Kudos are deserved for making seitan and TVP sound interesting and worth cooking.
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August 19, 2021Not giving it a rating because this cookbook is not meant for the kitchen novice. This book would be good for someone with more ease in the kitchen (and more kitchen utensils and food stuff), but for someone who sees cooking as the necessary evil to being able to eat good food more cheaply, this is not the book for them. Every recipe I tried came out disappointing; again, this may have had more to do with my own lack of experience/ease in the kitchen than the actual recipes themselves (which look amazing. I would be much more happy if someone more experienced made these for me!)
March 26, 2011
Chimichurri sauce: yessss. Especially used in tofu scramble.
Peanut sauce: decent.
Steamed seitan: easy but I suspect the dry:liquid ratio may be way off. That or I did it completely wrong.
Citrus mojo tofu: garlicky, salty, good with oranges from my tree.
Sofrito: I thought I knew about sofrito, but clearly I didn't. Slow-cooked and dripping with oil is definitely the way to go.
Now I want to make gorditas, arepas, enchiladas, bread pudding with guava paste...
Peanut sauce: decent.
Steamed seitan: easy but I suspect the dry:liquid ratio may be way off. That or I did it completely wrong.
Citrus mojo tofu: garlicky, salty, good with oranges from my tree.
Sofrito: I thought I knew about sofrito, but clearly I didn't. Slow-cooked and dripping with oil is definitely the way to go.
Now I want to make gorditas, arepas, enchiladas, bread pudding with guava paste...
December 28, 2014
I'm still kicking myself for having bought the kindle version of this cook book. I prefer the actual book when it's something I can reference and use over and over again.
BUT...this was my first vegan cook book and I chose the kindle version in case I hated it.
WELL, I love it. LOVE IT.
I haven't made all of the recipes yet but everything I have made so far has been divine. I highly recommend it.
[Gave it 4 stars instead of 5 because I haven't made every single dish yet].
BUT...this was my first vegan cook book and I chose the kindle version in case I hated it.
WELL, I love it. LOVE IT.
I haven't made all of the recipes yet but everything I have made so far has been divine. I highly recommend it.
[Gave it 4 stars instead of 5 because I haven't made every single dish yet].
July 6, 2011
So far I've made six recipes, and they're all delicious winners. This book is a definite keeper. The only problem is if you live in a city that doesn't have a Latino community and therefore few Latino culinary specialties (like here in Antibes, France, boo), you'll have a hard time making some of the recipes. Otherwise, I definitely recommend this, your life is incomplete without it!
February 23, 2011
This book was everything I've been craving since becoming vegan. I live in Florida, so I'm surrounded by food with latin influences. The recipes are comforting and delicious. It is easy to follow. There is a nice insert with pictures. I would have loved to see more pictures, but in terms of the content, this is one of my favorite vegan books.
September 6, 2011
I was looking for recipes that are vegan after my SIL visit, when we were reduced to a falafel place, asian food, and pasta for options--unfortunately, this is not what I was looking for. This cookbook uses a meat substitute in recipes rather than having recipes that are developed for vegans--which is a reasonable strategy, but not one that resonates for me.
March 2, 2016
So many delicious recipes. Not many photos, but it's crammed full of recipes instead so it's ok. I literally want to make every single recipe. I've been meaning to buy a copy since I'm a fan of her cookbooks, but I borrowed this from the library, will definitely be getting my own copy, the tamale recipes alone are worth it.
June 13, 2010
Terry Hope Romero takes Latino food and makes it all VEGAN with delicious results. I gave it a four because she doesn't have enough Mexican recipes in here. :) Her vegan pozole/menudo is outstanding!
September 30, 2010
I am loving this cookbook. So far, I've made six or seven recipes and every one has been a success. If you like flavorful, exciting food that just happens to be vegan, Viva Vegan is a worthwhile addition to your culinary library.
October 19, 2012
The low stars is def not for the recipes of this cookbook. The first thing I made in it (coconut rice) I sat it in front of my husband and he said "This isn't how my mother makes it". It was then I decided never to make Latin food again.
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