Book Review

The Maui Vegetarian - Cooking with Aloha
By Brian Igarta
Review by Cathe Olson

Brian Igarta believes that the food we eat plays a direct role in preventing and even curing disease. He believes that a vegetarian diet is biblically based and promotes the health of body, mind, and soul. In his cookbook "The Maui Vegetarian," Igarta seeks to dispel the myth that healthy food is tasteless bland and boring. He created the cookbook to show that eating healthy foods can be exciting and appealing. His recipes reflect a diverse cuisine with dishes influenced by many cultures.

Specialties such as Chow Funn, Chinese Steamed Buns, Spicy Thread Soup and Oriental Noodle salad are just a few of the Asian-style dishes included in the book. I was thrilled to find the easy recipe for Chow Mein—our favorite dish at a local Thai food restaurant. It was simple to make and just as good. There are plenty of Italian dishes as well. Eggplant Tart, Bruchetta, and Stuffed Portobello Mushrooms are appetizers sure to wow your guests. For dinner, try the Roasted Vegetable Lasagna, Artichoke Basil and Lemon Linguine, or Zucchini Garlic Pasta.

Other ethnic specialties include Traditional Hummus, Olive Dip, Indian Curry Soup, Vegetable Paella, Corn Tamales, and the list goes on. The Puerto Rican Soup and Black Bean Patties were both super easy to make and a real hit with my kids. I was particularly intrigued by the recipes that seemed to have what I consider a Hawaiian influence. I'm looking forward to trying the Pineapple Salsa, Yam Noodle Soup, Orzo with Macadamia Nuts, and Tike with Tri Pesto.

The book also includes breakfast fare like Strawberry Muffins and Poi Smoothie. The Apple Butter Bars are so good; it's worth buying this book for that recipe alone. I've already made it three times—once with apple butter, once with plum preserves, and once with thinly sliced apples. There are desserts as well. We enjoyed the Peach Cobbler, with fresh peaches though—not canned like the recipe calls for—and the Apple Tart. Next on my list to try is Lemon Decadence Dessert which looks similar to cheesecake but is made with millet and cashews.

As far as I could tell, virtually all the dishes are vegan. The only recipe I noticed with a non-vegan ingredient was the Tapioca Pudding which calls for honey—easily substituted with agave nectar. The recipes are easy to make and family friendly. A very special feature of the book is the pictures. Not only are there pictures of many of the dishes, but what I really enjoyed were the pictures of various plants and sights around Hawaii along with descriptions and a bit of folklore. Excellent touch.

I did have a few minor complaints. Some of the recipes contain cooking terms that may be unfamiliar to the novice cook, like julienne and parboil. There is no yield information for any of the recipes so it's difficult to know how many people a dish will serve. The ingredients are often not listed in the order they are called for in the recipe, and some are vague like "beef-style seasoning"—I'm not sure if that's a powder or a liquid—and "a can of tomatoes"—is that a 15-ounce or 25-ounce can? There is a glossary that explains many of the ingredients in the book, but it doesn't include some that I questioned. The weirdest thing is that it's frustratingly difficult to figure out who the author of the book is. It's not on the front cover, with the author's note, or even under the author's picture. I had to go to the web site to find out who wrote the book.

I would not, however, let those little details keep you from discovering some really delicious vegan recipes. This is a great book for putting together fast, easy meals that your family and friends will enjoy.

Available at The Maui Vegetarian website.

Cathe is a freelance writer and the author of Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will LoveSimply Natural Baby Food and The Vegetarian Mother's Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women - And Their Families. She has studied vegetarian, macrobiotic, and whole foods nutrition and cookery. Cathe cooked at natural foods restaurants and delis in the San Francisco Bay and Central Coast areas of California before settling down with her husband Gary to raise a family. She works at home while caring for her daughters Aimie and Emily. Read Cathe's blog

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