- Description
It’s safe to say that veganism is no longer just a trend. Lifelong vegans, part-time vegans, and the vegan curious are a diverse and eclectic group of people from all walks of life and backgrounds, and yet, there’s very little out there in mainstream media that reflects this new reality.
The Evolving Vegan cookbook celebrates both flavors and stories from a wide array of plant-based eateries all across North America, proving that a plant-friendly diet is truly accessible to all!
Some of the recipes you will learn to make include:
- Sausage Shakshuka in a Skillet from the restaurant Chickpea in Vancouver
- Young Coconut Ceviche from the restaurant Rosalinda in Toronto
- BBQ Pulled “Pork” Jackfruit Sandwiches from the Butcher’s Son in Oakland, CA
- Indian Tofu Curry from The Sudra in Portland, OR
- Boston Cream Pie-Cake from Veggie Galaxy in Cambridge, MA
- Plus authentic Egyptian dishes from Mena’s mother, and many from Mena’s own SoCal home kitchen
Come travel with Mena to meet Cyrus Ichiza from Ichiza Kitchen in Portland, whose Taiwanese mother inspired him to share his Southeast Asian roots through authentically flavorful vegan dishes. Get a behind-the-scenes peek at the secrets of San Francisco’s Peña Pachamama, a Bolivian plant-based restaurant that serves national dishes like pique macho and aji de fideo.
Containing recipes from many different countries and cultures, and including helpful tips for lifelong vegans or flexitarians looking to expand their repertoire of vegan dishes, Evolving Vegan takes you on a food-based road trip to explore the vibrancy of veganism across North America.
Author: Mena Massoud
Publisher: Tiller Press
Page Count: 336pp
Size: 7.25 x 9.25 x .75
Notes: hardcover, color
Date of Publication: September 15, 2020
ISBN: 978-1982144562