Simply Delicious

I'm reviewing Terry Hope Romero's Vegan Eats World cookbook for Compassionate Action for Animals, and today was the last day of making recipes from the book. I thought it only appropriate to make something with some Latin American flavors and a dessert since she's also the author of Viva Vegan! and Vegan Cupcakes Take Over the World. I also wanted to focus on easier dishes given the epic Korean feast I made from Vegan Eats World last weekend.

Chipotle Tofu Cemita Sandwich (p. 107)

The Chipotle Tofu Cemita recipe sounded great and we had most of the ingredients on hand. I highly recommend taking a couple minutes to make the pickled red onions (p. 62) which were simple and a perfect addition....oh, and super crave-worthy. If you don't have the cookbook, you could sub some soy chorizo for the tofu and make your own cemita. You just need: 1) bun (preferably with sesame seeds), 2) vegan mayo, 3) tomato and avocado slices; 4) cilantro, 5) soy chorizo or chipotle tofu; 6) pickled or fresh red onion; 7) romaine or cabbage; and 8) slather of refried beans. Assemble and enjoy.

Cemita toppings, including pickled red onions (p. 62)

What would be a cookbook review if I didn't sample one of the dessert recipes? Not to mention, dessert is pretty much my favorite meal. I was drawn to the gorgeous Tenacious Tart Tatin (French caramelized apple tart) because of the photo, but the ingredient list was also really appealing. I was shocked there were no spices in the recipe, but after tasting it I can attest it doesn't need them. The caramelized apples were super easy and kind of fun to make. I can guarantee I will be making this again, or may just make the apples and serve with non-dairy ice cream.

Tenacious Tart Tatin (French Caramelized Apple Tart) (p. 321)

Look for my review soon, but I can give this sneak peak: If you like to eat out to try new food adventures and wish you could recreate a few of them at home, you'll love Vegan Eats World. I know I have, so much so that despite having what I need for the review, I still can't wait to make the momo dumplings with spicy sesame tomato sambal and cabbage slaw (p. 184) and the steamed bbq seitan buns (char siu seitan bao) (p. 197)!