I recently bought Terry Hope Romero’s Viva Vegan book. She makes amazing vegan versions of some of my Latin favorites. I am a huge fan of Terry. I credit her and Isa Chandra Moskowitz for teaching me how to cook and helping me maintain a vegan diet while never feeling deprived.
Viva Vegan has innovative creations and wonderful substitutions for classic favorites. The only thing I wish is that book was hardcover, so I could more effectively hit the next person over the head with it who says, “but how can you be vegan, you’re Mexican?”
When I saw the Posole recipe, I knew it would be the first one I tried. Growing up in a Mexican family, Posole or menudo was a regular tradition on Sunday mornings.
Even as a young omnivore, I was grossed out by the large pieces of pig that crowded the bowls of those traditional dishes. I did enjoy all the side fixings (cilantro, onions, lime, radishes, etc.) plus tortillas with butter, which I would generally just dip in the broth of the dishes while poking around for hominy.
Terry’s vegan version brought back a traditional, comfort version of this meal without the animal ingredients. The recipe called for pinto beans, instead of pork and vegetable broth + beer instead of chicken or beef.
I served the Posole up with all the delicious fixings; shredded cabbage, cilantro, radishes, lime and avocado. I also warmed up corn tortillas with Earth Balance and dipped it in the Posole. Absolutely delish!
I also made Portobello Feijoada. This is actually a Brazilian dish that I had never tried before, but it sounded amazing. It contained black beans with sliced portabella mushrooms, simmered in spices and liquid smoke.
I served this over brown rice seasoned with cilantro and lime. This was a hearty and flavorful meal and with quite a bit leftovers to last throughout the week.
I am looking forward to trying more recipes from the book. They are absolutely packed with flavor and nostalgia.
haha! I get the same reaction all the time. “But you’re Greek, How can you be vegetarian? Aren’t you supposed to eat kebabs and gyros all day every day?” But the funniest thing is that I really don’t need to modify the classics, because Greek cuisine has so many vegan dishes already. I get the impression that the portobello dish is awesome, or I just really like mushrooms. I might try to recreate it. As soon as I have a kitchen again.
People have such funny misconceptions. I love Mediterranean food because there always seems to be so many vegan options.
Ah, my favorite cookbook! I haven’t made these dishes (yet!), but they sound wonderful. Terry — and Isa, too — definitely know their way around the kitchen.
This book is amazing! So many innovative recipes.