I have been a fan of Mark Reinfeld and Jennifer Murray’s work since I first opened Vegan World Fusion and dreamed of being a diner at the Kauai location of Blossoming Lotus. In fact, until it closed (I know, I was devastated!) I had planned to spend my 50th birthday party there (yes, that is still 20 years away. I’m a planner). Last year, I reviewed the Complete Idiot’s Guide to Eating Raw, which has since become an essential addition to my resource library. So when I saw that these authors (the previous two titles were coauthored by Bo Rinaldi) had released a new title, the 30 Minute Vegan, I knew I had to get my hands on it.
I have participated in many outreach events and I often hear people say "I’d love to eat like you do but its just too hard". Many people are intimidated by the idea of adopting a vegan diet because it seems like chopping all those vegetables would be a daunting task. Mark Reinfeld and Jennifer Murray are helping to destroy that myth by presenting a collection of 175 wholesome recipes that can be prepared and enjoyed in less than 30 minutes.
If you’re familiar with the authors’ previous collections or the menu of their popular restaurant than you would not be surprised that this book contains both raw/live recipes and cooked dishes. The chapters include: preparation basics; smoothies and beverages; breakfast and brunch; snacks, pick-me-ups & kids’ favourites; uplifting lunches – wraps, rolls, bowls; extraordinary salads; sumptuous soups; small plates – appetizers, side dishes & light dinners; wholesome suppers; guilt-free comfort foods; divine desserts; condiments, infused oils & spreads; and feasts soirees and slumber parties. Pretty comprehensive, huh?
I was excited to discover that although the chapter titles might seem somewhat standard for a vegan cookbook, the recipes themselves are unique and provide surprising twists on preparing readily available ingredients. Over the past few weeks I have prepared a number of the recipes from the 30 Minute Vegan with each dish I was increasingly impressed by the fresh, bold flavours.
Quinoa Kitchari
Watermelon cooler (the pink jars)
Now for the famous live cinnamon buns. I prepared these twice over the past few weeks. They are great for sharing at summer gatherings. Unlike many raw desserts these treats are pretty resistant to summer’s heat and humidity.
Seriously? Amazing. Surprising texture and craving inducing flavour. These buckwheat treats are high in fibre and don’t require any dehydrating – so in about 15 minutes you’ll be enjoying a little slice of sweet cinnamon bliss.
Look at those rolls, all ready to be shared with friends. The coconut orange icing is a decadent addition (not shown). I brought these to an event at the Toronto Vegetarian Association. I did not bring any home with me.
This is a simple sauce prepared with the authors’ suggested cashews in place of the pine nuts. They imparted the perfect creamy texture and lovely contrasts to the sharp, ripe basil. Pesto is one of my favourite summer recipes. I couldn’t resist the bunches of basil at the farmer’s market last week. This is the perfect way to preserve all of those green leaves – I now have a big freezer container of pesto ready for those cold grey, winter nights.
omg the energy bar looks delicious…. thanks for sharing!