While the recipes in Vegan Unplugged are phenomenally easy-to-prepare and delicious (and worth the cover price alone), it also offers priceless solutions to a variety of challenging situations like eating vegan while traveling, when visiting non-vegan family and friends, when camping, remodeling, when the power goes out, and on those days when you just don't feel like cooking.
Within its pages you'll learn how to shop for a safe, reliable, and efficient non-electrical heat source and stock your pantry with everything you need to create a bounty of delectable globally inspired pantry cuisine. With recipes like Curry-Spiced Pumpkin Bisque, Thaiphoon Tofu Stir Fry, Asian-Style Vegetable Pancakes with Dipping Sauce, and No-Fuss Chocolate Fondue, your meals will taste more like painstakingly prepared gourmet cuisine than making-do-with-what's-in-the-pantry fare. Bear in mind that these recipes are not to be put on the back burner only to be called upon when disaster strikes or when you're on the road. The recipes are all completely flexible, and you can upgrade them with fresh ingredients for spectacular meals anytime.
So what did we eat for dinner while the fridge was out? We started with Kitchen Sink Capellini made with artichoke hearts, tomatoes, chickpeas, black olives, capers, and basil over angel hair pasta. I added some greens, as I wanted to start using up the produce I had before it spoiled. This gorgeous dish was so scrumptious, I'll be making it again and again.
Tuscan Chickpea Stew is a delightful combination of garbanzos, potatoes, artichoke hearts, and roasted red bell peppers. Again, I upgraded the recipe with some lovely purple kale. Colorful and delectable!
I first saw the recipe for Samosadillas on Jon's Facebook page. It looked so good, I had to jump right in and make it. And we enjoyed it so much the first time, I made it again last week. This recipe turns a samosa on it's head by wrapping its curried potato filling inside a warm flour tortilla. It's a fabulous fusion of Indian and Mexican food.
Moroccan-Spiced Vegetable Stew starts with an enticing medley of dried mixed fruits (I used blueberries, cherries, apricots, raspberries, and raisins), green beans, onions, carrots, tomatoes, and chickpeas, infused in a fragrant blend of cinnamon and cumin. Served alone, with warm pita, or over couscous or rice, you couldn't ask for a more sensuous dish.
Whether you're the kind of person who plans ahead for emergencies, or you just want to sink your teeth into some super delicious, easy-to-prepare dishes, Vegan Unplugged is a must-have. You'll come back to its recipes again and again. Want to win your very own copy? Head on over to the new Vegan Heritage Press blog, and enter to win a copy of one of three great books: Vegan Unplugged, Vegan Fire & Spice, and American Vegan Kitchen! (But before you head on outta here, check out the recipe below, and please leave me a comment letting me know which one of these dishes made your mouth water or your tummy growl.)
To whet your appetite, here's the recipe for Samosadillas from Vegan Unplugged excerpted by arrangement with Vegan Heritage Press. Copyright 2010. Enjoy!
1 16-oz can white potatoes drained, or 3/4 cup dehydrated potatoes, rehydrated (I used 1 fresh russet)
1 4-oz can green peas, or 1/4 cup dehydrated peas, rehydrated
1 4-oz can hot or mild diced green chiles, drained
2 Tbs raisins
1 Tbs soy sauce
1 Tbs curry powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
Salt and black pepper
4 flour tortillas
1 small jar chutney (I used tamarind chutney)
1. Place the potatoes in a saucepan and mash them with a potato masher or ricer. Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste. Mix well and heat over medium-high heat until hot, stirring as needed, about 5 minutes.
2. Cut the tortillas into quarters. Spoon about 2 tablespoons of the filling onto each piece of tortilla. Fold one side over the filling and press lightly to flatten. Set aside. Repeat with the remaining ingredients.
3. Arrange the samosadillas in a nonstick skillet over medium heat. cook until lightly browned and heated through, turning once, about 8 minutes total. Serve hot with chutney.