Book Review

Vegan Deli
by Joanne Stepaniak
Review by Cathe Olson

Lunch always seems to be the most frustrating meal as a vegan - especially lunch to take along. Sandwiches are difficult if you don't want to eat cheese substitutes or fake meat - and there is only so much PB&J one can eat. I was intrigued by the cookbook "Vegan Deli." Surely, this would be full of ideas to end my lunchtime woes.

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The dishes in "Vegan Deli" are based on traditional kosher delis and the book offers many Jewish and Eastern European favorites. There are three sections devoted to salads. Vegetable Salads include many versions of cabbage, cucumber, and carrot salads as well as other dishes like Roasted Eggplant and Pepper Salad. Bean and Tofu Salads includes many different kids of chickpea dishes and bean, tempeh, and tofu salads. I served the Tempeh Pecan Salad to my kids and it was a huge hit - and they do not normally like tempeh. There is also a section of grain, potato, and pasta salads. If you can't find a potato salad you like out of the seven varieties in this book, I would be surprised.

The chapter on soups features delicious selections like Goulash, Leek and Potato Soup, and several lentil soups. The Hot Specialties section contains four types of kugel (noodle puddings), as well as other grain and vegetable dishes. "Vegan Deli" also offers a few dressing recipes. I especially like the homemade versions of mayonnaise, sour cream, and cream cheese. They are quick to prepare and are so much better than store-bought substitutes.

The book also includes sections of pickled and marinated vegetables, fruit dishes, and spreads. The Green Bean Pate was out of this world. I hope the author won't be offended but I added a little extra tofu and olive oil to the pate and used it as a filling for lasagna. It was delicious!

"Vegan Deli" gives simple recipes - perfect for summer picnics, potlucks, and buffet dinners. The dishes can be made in advance and last for several days so they are ideal for take-along lunches. The recipes are easy to make and don't require much hands-on time. They do, however, require some advance planning. Tempeh must be steamed, tofu marinated, and most dishes need to be chilled before serving. Joanne Stepaniak has another winner with "Vegan Deli." This book is definitely a valuable addition to a vegan cookbook collection.

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Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby FoodSimply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's Web site at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

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