Sometimes I don’t know why I have so many cookbooks.
Well, with the likes of Isa Chandra Moskowitz and Lindsay Nixon, it is not surprising… but still, I sometimes wonder why I go after so many books considering all of the wonderful ones I already have.
Further still, not all of the books I suddenly buy as a “Oooh, new shiny ” or get as a gift (a shiny just waiting to be purchased). Sometimes, I win a book. Which is very confusing, because I never win anything?
The book: Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi
Why do you have it? I won it! In a contest! A luck based contest! I still do not believe it!
Well, why hadn’t you cooked from it yet?
While I have (and have enjoyed) The Thirty Minute Vegan
, which was also co-authored by Mark Reinfeld, I simply hadn’t gotten to it yet. It’s one of the few books I have in non-Kindle form, and I often get confused when I cook from a regular cookbook as I always look to my iPad first, or wonder why I can’t get to Google
from the book.
Did you have difficulty deciding on a recipe? There was a dizzying array of recipes to try in this book! Lots of whimsical recipe titles, wonderful quotes… and yes, I did have a little trouble choosing. I was confused.
What did you make? Amaya’s Egoless Egg-Free Salad. Which in itself is confusing because the number of egg salads I’d have prior to being vegan is a grand total of zero… so why now?
How did the cook go? This was a lovely no-cook recipe. Chop chop, into the pot. I made it prior to going to work so the flavors could meld and I’ve have a lunch time sandwich… the vegan version of something I’ve never made. What’s this? Also… they asked for me to crumble the tofu, which I did… but am I making a cold scramble somehow?
Did you modify? Because we know you can’t help yourself.
The recipe is reduced slightly as I didn’t have a full pound of tofu. I added a pinch of kala namak
for that egg smell, which I thought might be appropriate. What do I know of an egg salad or eggless salad?
How did the eat go? I’m confused… as this was incredibly tasty! I didn’t know how to serve it (I wound up putting a thin layer of a mayo/mustard blend onto the bread, and served it with spinach, tomato and sprouts (wait, didn’t I used to hate sprouts? I’m confused) and it was a hearty, filling and tasty sandwich. It was tangy and egg-like (at least to my recollection at this point), but boy! Did I ever need a mint afterward! It’s strongly flavored, but very tasty.
And The Husband? He most certainly approved and (like me) looks forward to having it again. I think a big part in winning him over is that apparently he has never had an egg salad. For him, it is easier to eat the vegan version of something he’s never had before because he’s not expecting it to taste like something he’s had before (though he’s gotten a little better about this).
Will you cook from this book again?
All signs point to yes. If only for the recipe titled “Zaphod’s
Universal Chi Live Tabouli
.” Aside from that and not to confuse anyone… there are many recipes in the book that I could see myself dipping into, so I expect it’ll come up in the queue again.
So, are you into fusion cuisine?
I don’t know if an egg salad counts as fusion… unless you count the fusion of the idea of non-plant based dish with plant-based ingredients… then maybe yes! In other ways, I do enjoy world fusion cuisine, my favorite dish being Kare Raisu