V is for vegan

V is for VeganIn an age that is loaded with books on vegan cooking, how to become vegan, what not to eat, and advice for the new vegan, V is for Vegan comes to us with a straightforward tactic: here’s some food. Cook it. Eat it. It’s vegan. It’s good.

The author, Kerstin Rodgers, has created a book that anyone can enjoy. Looking over the recipes it is obvious that almost anyone can create this food (13 things on Toast is probably my favorite). Rodgers even explains what you need to have in your pantry to cook the recipes in this book.

Rodgers has been writing about food for quite a while over on Ms. Marmite Lover. She is also the instigator of The Secret Garden Supper Club in the UK, teaches many classes, and enjoys traveling. She has won numerous awards for her writing.

I did enjoy the recipes in this book. As someone who creates recipes myself, it’s a pleasure when I can follow along and be successful. The layout of the book is fun and playful with dual colored pages. One teensy, tiny complaint: many of the photos are dark or “busy.” This seems to be the way of producing recipe photos these days. Just thought I’d make a note of it.

The book is laid out in sections, so if you want to look up snacks (my favorite), or dinner recipes, just turn to those sections. I can’t imagine not wanting to make any of this food. I was drooling a little while skimming these tasty items. There’s even tacos! Tacos in the UK!

Unboxing a Cookbook

I think it’s appropriate that the first video we produced for Things Vegans Cook is an unboxing video of a cookbook. We had the opportunity to review V is for Vegan by Kerstin Rodgers, an award-winning food writer from Britain. This is the second edition of the book; it seems to be pretty popular.

When I got the package in the mail I was so excited. I seized the opportunity to record my delight in receiving and opening this delivery. I hope you enjoy watching as much as I enjoyed recording this video.

If you would like us to review your book here on this website, you can contact us and we’ll look at what you have to offer. It has to be in line with TVC’s philosophy, we are all about what vegans cook. Maybe we’ll make another unboxing video!

Thanks for watching — and check back on Friday for our review of the book.


Chocolate Smoky Tofu Mole in Tacos with Grilled Calçots

In Oaxaca, they have all kinds of mole, a kind of paste or thick sauce—yellow, green, red—but a chocolate mole is one of the most unique. This chocolate mole with smoked tofu is as satisfying as any meat dish.

Calçots are a Catalan dish of very young leeks simply broiled, slightly blackened, and dressed with olive oil. A great combo for tacos. The typically Oaxacan sauce will make double the amount you need for the tofu, so either freeze half, or if you have more guests, double the amount of tofu. You can serve this as tacos or just as a stew with rice. 

This recipe comes from V is for Vegan, a new cookbook by Kerstin Rodgers. For more Kerstin’s amazing recipes, visit her website MsMarmiteLover.

Chocolate Smoky Tofu Mole in Tacos with Grilled Calçots
Serves 4
Tofu and mole meet in a happy flavor explosion that will keep your diners coming back.
Write a review
  1. 2½ Tbsp olive oil
  2. 1 onion, diced
  3. 3 garlic cloves, minced
  4. Generous 2 oz [60 g] vegan dark chocolate
  5. 8¾ oz [350 g] whole tomatoes
  6. 1 tsp ground cumin
  7. ½ tsp ground cinnamon
  8. ¼ tsp ground allspice
  9. 2 dried ancho chilies
  10. 2 dried chipotle chilies
  11. 2 Tbsp vegetable bouillon powder
  12. 1¾ cups [170 g] blanched or ground almonds
  13. 2 Tbsp strong agave nectar
  14. 14 oz [400 g] firm smoked tofu, drained and cut into 1-in [2.5-cm] cubes
  15. 1 pack of calçots, young leeks or scallions, trimmed
  16. 14 corn tortillas
  17. Sea salt
  18. For the Garnish
  19. Slices of avocado
  20. A fistful of alfalfa sprouts
  21. Sprigs of cilantro
  22. Lime wedges
  1. Heat the oil in a pan and fry the onion and garlic until soft, then add the chocolate, tomatoes, cumin, cinnamon, and allspice. Cook slowly over medium-low heat for 15 to 20 minutes while you prepare the chilies.
  2. Meanwhile, split all the dried chilies and discard the seeds, then briefly toast the chilies in a dry skillet until soft. Place in a 1 pint [½ L] heatproof pitcher with the vegetable bouillon powder. Fill up the pitcher with boiling water and leave to soak for 10 minutes, stirring once or twice.
  3. Put the almonds, the chili and stock mixture, the cooked sauce, agave nectar, and 1 Tbsp salt in a powerful blender. Starting on a low speed, process together, increasing the speed as you go, until smooth. Transfer the sauce to a deep, wide skillet.
Things Vegans Cook http://www.thingsveganscook.com/