I recently ordered a copy of 500 Vegan Recipes, and it arrived a couple of days ago. This giant, phone-book sized slab of a book written by Celine and Joni, is packed with anything and everything a vegan—or someone catering for a vegan—could want to cook.
My kitchen-shy omni brother was so impressed by the welcoming cover and promise of such a wealth of vegan cooking ideas contained within its pages that he immediately sat down and started reading it unsolicited, calling out to me for translation of any unfamiliar ingredients and American terminology.
I had a hankering for a hearty bean and grain salad, and decided to try the jalapeno-lime barley salad (subbing lemon juice for lime as I was out of limes). A big hit with the family, the success of this dish inspired me to try out the barley chilli: another crowdpleaser.
The aforementioned sibling has decided to attempt the ‘meatloaf’ for dinner on Monday, and I’m curious to see how the recipe will hold up in the hands of someone less comfortable with vegan ingredients and culinary experimentation.