Book Review

The Accidental Vegan
by Devra Gartenstein
Reviewed by Tammie Ortlieb

Owner of a Seattle area vegetarian restaurant, The Patty Pan Grill, and regular vendor at local farmers' markets, Devra Gartenstein dishes up some delicious vegan fare. Her latest book, The Accidental Vegan, pulls together recipes from around the globe. An omnivore herself, she gets a laugh out of people who turn down vegan food because they themselves aren't vegetarian. As Gartenstein puts it, "Tasty food is tasty food."

And tasty is exactly what her recipes are. Simple in design and full of common, easy to find ingredients, Gartenstein's dishes are basic enough that even the younger crowd will enjoy them. My family was especially fond of the Chocolate-Oat Bars for an afternoon snack. Likewise the Potato Leek Soup proved a family favorite. A hearty low-fat version of the traditional standby, I found it especially tasty with some homemade croutons tossed in. For a more grown-up dinner, try the Pesto Lasagna or the Pasta with Olives, Artichokes, and Sun-Dried Tomatoes. All the dishes are vegan, so there is never a bother with altering or substituting.

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While my family veers toward Italian cuisine, Accidental Vegan is chock full of recipes inspired by Mexican, Thai, Indian, Greek, Chinese and Middle Eastern dishes as well. With a selection of appetizers, entrees, soups, side dishes, and desserts, the book provides basic foods for the whole family. Never get bored with such a variety as Curried Squash Soup, Enchilada Pie, Smoky Miso Baked Tofu, Baklava, Indonesian Nuts and Noodles, Marinated Cucumber Salad, and Quick Tomato Soup.

A reader of cookbooks and not just a follower, I enjoyed Gartenstein's tips on various cooking techniques, everything from grilling to sautéing, as well as her advice on dealing with beans, grains, and pasta. She offers tips on various pantry items as well. Smaller parsnips are more flavorful, but don't ever eat them raw. It's okay to eat the stems from greens. You can easily make your own homemade curry powder. There really is no great way to cut an onion without tearing. My favorite part of the book by far, though, has to be the preface and introduction. This is where this omnivorous cook presents her take on vegetarianism and sustainability, frugality in the kitchen, and the hype of the organics industry.

According to Gartenstein, "Eating vegan doesn't have to be hard." No, it doesn't. And her latest collection of recipes dishes up plenty of simple, full flavor, easy to create meals with just a bit of food for thought on the side.

Buy The Accidental Vegan Now!

Tammie Ortlieb is a freelance writer and adjunct instructor with a Master's Degree in Developmental Psychology. She resides in southwest Michigan with her omnivorous husband, four veg kids, and small menagerie of pets. Tammie writes for various vegetarian sources, mostly on being okay with your vegetarian self. She's a book nerd, a research nerd, a health nerd, and a huge glass of soymilk half full kind of creature. Visit her blog at www.middle-agedveganchick.blogspot.com.

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