Cookbook notes: The Art of Simple Food

“The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution,” by Alice Waters, $35

This cookbook isn’t vegan. It isn’t even vegetarian. But it’s a must-have for any plant-eater’s kitchen.

Written by Alice Waters, the rock star among locavores and owner of Chez Panisse in Berkley, CA, the book comes packed with years of practical whole foods advice. I found much to love. Both in its organization and its breath, this cookbook offers non-fussy ways of preparing and thinking about food.

For instance, her grilled ratatouille is wonderfully easy, involves few preparation techniques and tastes great. And everywhere the book's filled with useful tips. Like her salting advice that has kicked my homemade vinaigrette into overdrive.

With its lesson plan style in the first half, it would make a great gift for a newbie cook. While the encyclopedia of staple recipes at the back makes it a valuable reference for the seasoned chef. Check it out. You’re sure to find something to love.

And as Ms. Waters says, “Remember food is precious.”

Cookbook Notes: Vegannomicon

“Veganomicon: The Ultimate Vegan Cookbook”
by Isa Chandra Moskowitz & Terry Hope Romero
$27.50

Whether you’re a herbivore or an omnivore looking to add more plant matter to your diet, this cookbook is a must-have. Packed with how-to info -- from making seitan to cooking quinoa -- it’s a kitchen bible that will whip you into a veggie cooking frenzy. The hosts of “The Post Punk Kitchen” and the authors of “Vegan Cupcakes Take Over the World,” Moskowitz and Romero fill the book with wit and sass. These ladies are no militant vegans (the kind who love to lecture and moralize). Instead their chatty tone makes me want to do strange things like roll sushi and cook risotto. It even inspires. It inspired me to modify Veganmonicon’s Tempeh Shepherdess Pie and create ...

Potato Pot Pie

This is an ideal dish for an icy Maine winter night.

Potatoes:
4 baking sized potatoes (6-8 red potatoes), diced with skins on
2 cloves garlic, minced
1/3 cup plain hemp milk
1/4 cup extra virgin olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt & pepper to taste

Preheat the oven to 375. Boil potatoes for about 20 minutes, until tender. Drain and return to pot with garlic, hemp milk and olive oil. Mash until creamy. Season with spices, salt and pepper. Keep warm as you finish filling.

Pot pie filling:
2 Tbsp. (or more) extra virgin olive oil
1 large onion, diced
1 cup diced carrots
1 cup fresh (or frozen) peas
1 package tempeh
1/3 cup tamari (or soy sauce)
2 cups water
1 cup vegetable broth
1/4 cup whole-grain flour
1 tsp. garlic powder
2 tsp. onion powder
1 Tbsp. coarsely ground black pepper


Break the tempeh apart into crumbles and add to a cast-iron skillet with the tamari, water and half the oil. Cover and allow to boil for 10 minutes. Take off the lid and continue cooking if liquid still remains. Once the water is evaporated, drain the tempeh in a colander. Use the same skillet and add the remaining oil and saute the onions until translucent. Return the tempeh to the skillet. Saute for a few more minutes, then add the vegetable broth and the flour. Stir until well mixed. Add the carrots, and turn off the heat. Add the peas and then pour the filling into a casserole dish. Spoon the mashed potatoes on top and bake for 20 minutes.

NOTE: Since I like my mashed potatoes with nutty bits of peel still intact, I tend to dice them small and boil them peels and all. If this grosses you out, feel free to peel ‘em. I’m also a fan of crunchy carrots. Even when they’re cooked. If you like yours on the softer side, cook them for 5-10 minutes before turning off the heat and mixing in the peas.