PDF Ebook Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen, by Mérida Anderson
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Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen, by Mérida Anderson
PDF Ebook Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen, by Mérida Anderson
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Since 2008, self-taught chef Mérida Anderson has been hosting vegan secret suppers in Vancouver, Montreal, and New York. With her focus on menu-planning and simple, seasonal ingredients, she offers readers all the tools to create healthy, sumptuous meals. From smoked-cured coconut to a rich sweet potato crême brulée, these dishes are certain to delight vegans and non-vegans alike.
- Sales Rank: #1336202 in eBooks
- Published on: 2013-04-26
- Released on: 2013-04-26
- Format: Kindle eBook
Review
"Merida Anderson's recipes, and the photos that illustrate them, are elegant and innovative ... This is a cookbook made for weekend dinner parties where you want to show off ("AND it's vegan!" you'll boast). Who wouldn't be impressed by Fennel Portobello Soup with Smoke-Infused Olive Oil or Sherry-Roasted Root Vegetables on Brown Rice Kale Pilaf?" —Well+Good NYC
About the Author
Mérida Anderson is an accomplished artist, musician, fashion designer, ceramicist, and vegan chef who runs the blog vegansecretsupper.com. Anderson has run her supper club VSS out of her home for the past five years, first in Vancouver, Montreal, and New York.
Most helpful customer reviews
15 of 15 people found the following review helpful.
Creative and Exciting
By Bird of Paradise
As I just explained to my friend, I bought this book because it's clear that Merida Anderson actually created these recipes and has used and tested them. There are way too many haphazardly put together cookbooks with recipes not created nor tested by the chef. So far I have made the Sweet Potato Lime Creme Brulee - fantastic and easy recipe - a wow! I have also made the smoked coconut, and the balsamic reduction. The book is beautiful and I love the way the recipes are laid out. As Merida said, her food is about slow cooking and whole foods - so some recipes will need time and preparation - but I like to do that on the weekend. It's definitely worth the effort. I hope Merida brings her secret suppers to San Francisco.
13 of 14 people found the following review helpful.
Beautiful cookbook, thoughtfully delicious food
By morehumanthanhuman
Make no mistake, this isn't a "weeknight" kind of book. It's for making something special and interesting and probably best for people who are already comfortable with more complex recipes (or people who are interested in taking the time to become so). It's a beautiful book and virtually every recipe has plating suggestions. There are multiple well-composed pictures to give you inspiration for menu planning as well. Anderson's recipes are inventive and this cookbook has a lot of options for people who are seeking to limit their intake of processed foods (she also uses very little soy).
Here are some of the items that I made:
Starters --
Pepper Crusted Cashew Cheese Plate with Juniper Tofu & Olive Tapenade: this took a bit of time (you'll be making rejuvelac to make the cashew cheese), but it is well worth the time. This was the first time I'd made my own fermented cheese and it was practically life-changing. This plate, once assembled, is a great light supper or appetizer.
Baked Eggplant Samosas with Assorted Chutneys & Coconut Sour Cream: You'll be making the samosas (including the dough), the chutneys, and the sour cream, so this isn't the sort of dish you're likely to make after work. However, it's really delicious -- the samosas are light and tasty and the coconut sour cream is the only sour cream I've made that I actually like (and I've tried at least half a dozen others). I made the Carrot-Tamarind Chutney with this -- it was very good.
Soups --
Black Bean Soup with Coconut Sour Cream: This dish also called for Pine Nut Parmesan, but I skipped that because I don't have a dehydrator. This was a delicious (and relatively easy) soup that my omnivore husband described as "meaty" (I think it is because of the toasted cumin seeds and chipotle peppers). Very, very good.
Salads --
Winter Greens with Miso Sesame Shiitakes, Radish, Gomashio & Grainy Mustard Emulsion: The night I made this, my husband was making fun of me because he thought this was such a ridiculous way to describe a salad. But I think I had the last laugh when I sat down with this beautiful and satisfying salad. It makes A LOT too. The Miso Sesame mushrooms are probably going into my frequent rotation -- they're savory and tasty. The mustard dressing is simple, but craveable -- I've been making it about once a week since trying this salad for the first time, even when I don't have the time to make the rest of the salad.
Mains --
Brown Rice Risotto with Kidney Beans & Anise-Toasted Sunflower Seeds: As a regular consumer of "regular" risotto, I wasn't sure how I'd feel about brown rice risotto, but this turned out really well. The sweet potatoes and kidney beans make this a creamy and hearty full meal -- I could eat this all the time.
I haven't made a ton from this book yet, but everything I have made has been worth the effort. There are chapters on desserts, ice creams, brunch, and teas/sodas that I haven't even touched yet (I don't have that much of a sweet tooth), but they look great. I highly recommend this cookbook to people wanting to try their hand at more "gourmet" foods or those who want to be inspired by some beautiful photographs and recipes.
11 of 12 people found the following review helpful.
AMAZING!!!
By Martha L. Day
For anyone who loves to cook and wants to throw a fully vegan dinner, that will keep even the most meat eating soul happy, this is a wonderful cookbook; well put together and delicious. I've been cooking my way through the book and it's great. Even for the novice cook these recipes are well put together and easy to follow. I'm excited to throw some dinner parties and listen to the silent enjoyment of food as these delectable morsels walk across their palates. Well done; I hope you have more recipes to share.
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