Alan Roettinger's Speed Vegan. Quick, Easy Recipes With a Gourmet Twist
Speed Vegan by Alan Roettinger
Quick Easy Recipes With a Gourmet Twist
Alan Roettinger has been a private chef for prestige clients from entertainers to presidents. He has absorbed techniques and flavors from many cuisines through his extensive world travel. His first book, Omega-3 cuisine, showcased his ability to bring taste and health together. In this book he shows that anyone can cook fresh, delicious and visually pleasing vegan gourmet food, prepared from healthy, minimally processed ingredients, even if they have very little time.
In his introduction, Alan explains that the while the main function of his book would be to showcase quick, easy recipes for people who are pressed for time, writing the book was a bit of a challenge for him. His personal philosophy is to plan well and start early! He tries to show you how to prepare food "the right way" while insisting there is no "right way" other than using the best ingredients, techniques and flavors and refusing to cut corners or try to save money on inferior ingredients, habits which devalue your final product.
Alan started out to write a vegan cookbook even though he wasn't a vegan. He states that he still considers himself an omnivore but has taken on a strict vegan diet. Alan, how is that going for you? We'd love an update!
Alan encourages us not to be intimidated by cooking. "If ...people could do it with stone knives and clay pots, surelyyou will be able to do it with todays refined tools". Inspiring!
The minimalist Essential Kitchen Equipment chapter is broken down into three sections: Must Haves, Hard Time Working Without and Makes Work More Fun. It's a bare-bones list; I actually have everything on the lists except a microplaner. I think most people who do any cooking at all will have almost every thing on these lists, too. If not, there isn't anything exotic or hard to find and there is a list of online resources in the back of the book.
Stocking the Vegan Pantry is where the going might get a little tough. There are staple ingredients listed which are, while not exactly exotic, may have to be ordered if you live in a small town like we do. Anyone who lives in a city where there are specialty grocery stores or markets shouldn't have any problem. The list is broken down into levels of stability, from items with very long shelf life, like dried mushrooms right down to things that need to be kept frozen.The descriptions are fun to read and thorough, I've learned a lot from this book, and, of course, there is a list of online resources in the back of the book.
Jump Starts is my favorite chapter because time-conscious meal planning, unless you BUY pre-made ingredients, takes a little behind the scenes preparation. In spare time (like at 3am when you can't sleep because you're worried about what you will take to the omnivore picnic) you make basic ingredents to have on hand so later you can put them together with fresh vegetables, pasta or grains to make fantastic meals. Some stand out recipes are Garlic Oil, Roasted Garlic Puree, Hot Red Pepper Sauce, Sun-Dried Tomato Paste and Balsamic Vinagrette.
Snacks. This section contains dips, spreads, chutney and other things you might put on crackers, bread or papadums. It also has a recipe for Tempeh Sticks that are deep fried in coconut oil and served with a coconut-peanut sauce that I'm sure even the most hardcore tempeh disliker would enjoy.
Soups. I love soup. Autumn is upon us and a warm soup is great when weather is in transition. This section contains classics you love (or will love) like Leek and Parsnip, Navy Bean and Swiss Chard and exciting combinations like Tuscan Kale and Coconut soup with Tofu.
The hefty Salad chapter is the biggest in the book, weighing in at 34 pages! There are leafy salads, slaws, fruit salads, pasta, bean and grain salads, salads from many nations, mushroom, warm and cold salads, wild greens and sprouts salads. Main dish, side or dessert, no aspect of salad is left untouched. A great meal planning companion just for the endless salad ideas. A quote "Fennel is an appetite enhancer, a digestive aid, and a palalte clenser, but most importantly, it's freaking delicious." I couldn't have said it better myself, Alan!
Next is Pasta and Grains. Using a wide variety of pastas and grains paired with vegetables you might not eat every day, this section is bound to widen the repertoire of dishes you bring to potlucks! Seriously, though, simple recipes with easy to follow instructions are the order of the day for this chapter with dishes like Orecchiette With Herb Sauce (Orecchiette is a kind of home-made pasta typical of Puglia, Apulia, a region of Southern Italy. See, you're learning stuff already!) and a simple Linguine With Sundried Tomato Sauce
to a very hearty Brown Rice and Carrots with Natto Miso. Flavorful ingredients and bold textures combine seamlessly. If you make it through this section and the salad section (that's more recipes than I care to count) we'll get started on:
Vegetables and Legumes . Asparagus with Canneli Beans, Mashed Aloo Gobi, two kinds of Mashed Potatoes. This chapter could take you from main dish to side dish easily enough on it's own. Black Beans, Mushrooms and Bok Choy, where have you been all my life! There are some great dishes here that could be incorporated into vegan holiday meals. I don't know about you but I always bring my own food and most of these would travel quite well and be good warm or room temp.
The Sweets section is impressive. Fancy desserts you could serve at an small dinner party and really see everyone's reaction. Little pieces of art like Nutty Chocolate Balls, Spiced Pears in Wine and two vegan sorbet recipes, Spiced Pear Sorbet and Coconut-Banana Sorbet. I really like the Aztec Hot Chocolate Spicy! I want some now.
There are a lot of health-mined original recipes in this book and better than that, there are ideas in this book. Speed Vegan will kick-start your boring vegan rut and make you learn more about some foods you might not have tried otherwise.
"You take from a recipe, but you GIVE to a dish" ~Alan Roettinger
