What better first post to have, than a review of a cookbook and the delicious things therein contained?







So let's talk about the brand new book by Dreena Burton, Eat, Drink & Be Vegan.

First, I made the "Goddess Garbanzos." I like to make acquaintences with fat-laden, creamy things first. It did not disappoint. It was reminiscent of a tuna sandwich, but without being overly so. It had its own flavor going on, and I can totally dig it.

The "Garlicky Broccoli, Corn, and Bean Burritos" sounded really interesting. Curry, vegan worcestershire sauce, balsamic vinegar, and a shitload of garlic in a burrito? Skeptical as I was, Dreena's done this whole cookbook thing before, and successfully, so I gave them a try. She suggested that one would make her "Smoky Avocado Sauce" along with it. So of course, I did. Again, another winning meal paired with some Spanish rice! Everyone knows how to make a vegan burrito, but not everyone knows how to make one so interesting. She wins points for originality that you can actually stomach. And even more points for a recipe that can be thrown together on a busy worknight that involves real, fresh vegetables.

Ok, I really like my legumes, what can I say? The idea to make the "Savory French (Puy) Lentils" was an easy one. I didn't have to chop things. I didn't have to bake things. I had just about everything in my house already, so I really didn't even have to buy things! The ingredients list was really simple, so I was afraid of a bland pot of lentils. That would have been just about as exciting as watching the copulation process of flies. Not to be rash in my decision-making, I forged ahead, as she said it's a staple meal in her family's home. I didn't have savory, but I figured Herbes De Provence would cover me on that. I was right. My husband gets excited over no food. Well, maybe Oreos. But this meal excited him. He loved it, and so did I. Lentils *can* be awesome, people. Especially French ones that hold their shape when ya cook 'em. I served them over brown rice, with some steamed fresh Brussels Sprouts and the "Balsamic Maple Sauce" from the book. Oh, this sauce is the nectar of the gods, people. Get the book based on this sauce alone! If you start making it and drinking it with a straw, don't say I didn't warn you.



















I am looking forward to cooking much more from this book. I definitely give it two chubby thumbs up. With tantalizing titles such as "Sniffle Soup," "Chickpea Sensation Patties," "Potato Squahers" (so cute!) right down to the "Acai Antioxidant Smoothie," this book has a lot to offer.

So stop reading this, and go buy the book, dammit! Go!