The Complete Vegetarian Cookbook, C.O.W.L., Dear White People

Work and other matters have been keeping me busier than usual, so I’m embarrassed to admit that I haven’t done much reading lately, other than the occasional Entertainment Weekly. A few things managed to hold my attention, however, so I thought I’d share them with you.

The Complete Vegetarian Cookbook, by America’s Test Kitchen

Area farmers markets are going strong and my herb garden has been planted, which means the growing season is upon us. From a vegetarian’s perspective, this time of year is a dream.

Vegetarian or not, you should find inspiration in this cookbook. If you’re unfamiliar with American’s Test Kitchen, you should check them out. There is a magazine (Cook’s Illustrated), a PBS show, a call-in program on public radio and an entire line of wonderfully instructional cookbooks, covering everything from cooking equipment and techniques to the best recipe for a particular dish.

Whether you’re just starting to explore your cooking abilities or you can handle a knife like a professional chef, there is something in this book for you. It is divided as many cookbooks are, with separate chapters covering grains, salads, sides and main dishes, sandwiches and so on. As with every America’s Test Kitchen cookbook, there is a great deal of helpful information preceding the recipes. Sections I found particularly useful were “Flavor-building ingredients for the vegetarian cook” and “Vegetables from A-Z.”

One quibble: The authors could have addressed the challenges inherent in maintaining a strict vegetarian diet – among them, getting the right amount of protein, B vitamins, iron and calcium. However, many of the dishes use dairy and eggs — which does make them vegan unfriendly — and there is an entire chapter devoted to beans and soy.

Many of the recipes are familiar to me – Eggplant Parmesan, Gazpacho, Greek Salad, Huevos Rancheros – but there are new ones I am eager to try, such as the Stir-fried Eggplant with Garlic-Basil Sauce (although I would add tofu, which the recipe omits), Wild Rice and Mushroom Soup, Korean Barbecue Tempeh Wraps and Kale Caesar Salad.

In recent years, I have all but stopped buying cookbooks because my collection has gotten out of control, but this America’s Test Kitchen volume is one that I’m seriously considering purchasing.

C.O.W.L., volume 1, Principles of Power, by Kyle Higgins and Alec Siegel

I try to read most graphic novels that the library purchases. Some blow me away with their writing or artwork, while others leave me unimpressed. Occasionally, I’m ambivalent, as is the case with “C.O.W.L.”

Set in 1962 Chicago, this adult graphic novel features the Chicago Organized Workers League, a group of superheroes who team up with “unpowered” individuals to fight organized crime and super villains. In Volume 1, the league is in contract negotiations with city leaders and attempting to prove its value to a disenchanted public. Despite some internal struggles, the heroes – some of whom qualify as anti-heroes – begin a crackdown on mobsters and search for a potential mole in their midst.

I loved the artwork. It’s dark, atmospheric, very noir; much of the action takes place at night, in alleys, nightclubs and warehouses. The heroes are a motley assortment, with enough problems — family troubles, alcoholism, sexism — to distract them from their mission. They’re intriguing, sharp and witty; some of the one-liners had me laughing out loud.

My major complaint? I had difficulty following the story. Too many plot points and characters were crammed into this introductory volume. I repeatedly found myself referencing the list of characters on the first page to keep myself on track. Overall, however, I’m interested in finding out what happens next, so I hope the library purchases Volume 2 when it becomes available in August.

Dear White People: A Guide to Inter-Racial Harmony in “Post-Racial” America, by Justin Simien

Inspired by the movie of the same name, this short read is meant to inspire laughter while it provokes thought. With the election of Barack Obama to the presidency, many felt our country had moved past its long history of racism. This is, unfortunately, not the case. People continue to judge others by their skin color, often in subtle ways, and they still say hateful things or violently lash out.

Film maker Justin Simien chooses to address this sensitive issue with humor. Chapters entitled “Please Stop Touching my Hair,” “Please Stop Insisting that You’re Practically ‘Black’” and “We Don’t Know Why Kanye West Did That” will have you giggling – sometimes uncomfortably. There are also charts and written exercises, such as “The N-word: a Decision Tree” and “Are You a Post-Racist?”

Make no mistake, “Dear White People” is not all jokes and quizzes. There is a serious message beneath the fun, and it sneaks up on you unexpectedly at times. Trust me; just go with it.

Vegetarian Times Complete Cookbook, by the Editors of Vegetarian Times

“Vegetarian Times Complete Cookbook” by the Editors of Vegetarian Times

 

When I stopped eating meat, I relied heavily on Vegetarian Times magazine. I found it useful not just for the recipes, but for the articles on nutrition, cruelty-free products and dining out or attending dinner parties and potlucks.

 

I stopped subscribing years ago and don’t really consult this cookbook much these days, but it is a valuable resource if you’re a new vegetarian or simply looking to incorporate some meatless meals into your life.

 

The recipes are fairly basic, with easy-to-acquire ingredients. There are several introductory chapters on the benefits of a vegetarian diet. And, perhaps most helpful, several pages cover menu planning and shopping for pantry essentials.

 

Whatever your goals for 2014, I wish you success with them. And don’t be a stranger. Come see what Joplin Public Library has to offer you this year!

Vegan Planet, by Robin Robertson

“Vegan Planet” by Robin Robertson

 

This cookbook is also one of my favorites, if the splattered pages of my copy are any indication. The Szechuan Hot and Sour Soup recipe is a frequent flier in my menu planning. It’s also fabulous if you have a cold or feel yourself coming down with one, as there’s nothing like a good dose of spicy soup to clear the sinuses.

 

When I’m craving a burger, I turn to the Three-Nut Burger. If I want something easy to prepare but also savory, Middle Eastern Lentils and Rice with Carmelized Shallots fits the bill – and the leftovers taste even better the next day.

 

One of my favorite aspects of “Vegan Planet” is the helpful information scattered throughout. The author provides 12 Great Health Reasons to Go Vegan, advises using fresh herbs and roasted nuts for added flavor, and offers tips on grilling vegetables and meat substitutes.

The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson

“The Vegetarian Meat and Potatoes Cookbook” by Robin Robertson

 

Every vegetarian is met with the same questions – some faintly hostile, others simply curious – time and again. “Why did you stop eating meat?” and “How do you get enough protein?” are the most common, but I’ve also heard, “Don’t you miss meat?”

 

In answer to that last question, I refer you to “The Vegetarian Meat and Potatoes Cookbook.” If you have little experience converting favorite or classic recipes to vegetarian versions, this might be the resource for you. I know that I have consulted it for years. In fact, my own copy is ridiculously dog-eared, crinkled and stained.

 

Among my favorites? Fauxscargot. I must admit that back in the day I was fond of the buttery, garlicky chewiness of cooked snails. When I’m feeling sentimental and decadent, I break out this recipe, which uses shiitake mushroom caps instead of snails.

 

If you’re looking for something heartier, try the Louisiana Vegetable Gumbo, Barbecued Tempeh or Shepherd’s Vegetable Pie. There is even an entire chapter devoted to potato dishes if you truly are a “meat and potatoes” person.

Moosewood Restaurant Favorites, by the Moosewood Collective

Like most people, you might have started 2014 with new resolutions. If your goals for this year include maintaining a healthier lifestyle, Joplin Public Library should be one of your first stops. Our collection features an array of diet, exercise and motivational books, audio books and DVDs. My personal favorites, though, are the cookbooks – specifically, the vegetarian variety.

 

Thanks to the influence of my mother and grandmothers, I’ve always enjoyed spending time in the kitchen. But when I became a vegetarian more than 20 years ago, my cooking skills sharpened considerably through necessity. Preparing food from scratch became crucial, and to expand my repertoire beyond vegetable fajitas, spaghetti with tomato sauce and tofu stir-fry, I frequently turned to cookbooks.

 

The following cookbooks have been invaluable to me, and I hope they offer you some inspiration.

 

“Moosewood Restaurant Favorites” by the Moosewood Collective

 

Founded in 1973, The Moosewood Restaurant has grown from a small, natural-foods eatery to a highly influential restaurant. If you’re unable to make it to Ithaca, New York, to sample the vegetarian cuisine, you can still experience it via the collective’s 13 cookbooks, four of which can be found in the library’s collection, including the latest, “Moosewood Restaurant Favorites.”

 

Several of the recipes in this volume are variations of those I first attempted years ago and loved so much that they’ve become my personal comfort food, such as French Onion Soup, Ratatouille and Southeast Asian Rolls. Others, such as the Dixie Tofu-Pecan Loaf or the Creamy Hungarian Mushroom Soup, are new to me, and I can’t wait to try them.

 

Aside from their tasty recipes, the Moosewood cookbooks are priceless because they feature something for everyone. There is usually a fish and seafood chapter for those who partake, and recipes range from what I call hippie food, such as the Tofu “Meat” Loaf, to the more exotic West African Peanut Soup. And Moosewood never, ever scrimps on the desserts. In fact, they have an entire cookbook devoted to sweet ways to end your meals.