It's awfully nice of the New York Times Magazine to have a food section devoted to vegetarian cooking today, but what were they thinking? Tofu with rice and cauliflower. Care for a slice of white bread with that?
Not only does the meal have a serious plating problem, as they say on "Iron Chef," but it sounds downright revolting. The tofu is cooked in a cup of carmelized sugar and the cauliflower is deep fried and then steeped in a cup of carmelized ketchup. Honestly, we don't have to make up for missed animal protein by gorging on sugar.
For great vegetarian cooking, we can turn to talented people like Mollie Katzen, Deborah Madison, and Annie Somerville. Still Life with Menu and the Greens cookbooks are wonderful. But what about vegan cooking? I'm looking for a vegan cookbook that's completely non-faux--no mock meat, no mock butter, no mock anything. Anybody have any ideas?
Suggestions so far:
Vegan Soul Kitchen
Vegan Yum Yum
World Food Cafe