Tahini and Tumeric: 101 Middle Eastern Classics——Made Irresistibly Vegan

The debut cookbook from food bloggers Cohen and Fox is a colorful celebration of Middle Eastern food and cooking. These family recipes from their Jewish-Lebanese household in Barcelona include a range of ingredients, like harissa, sumac, and cardamom, which the authors believe lend themselves well to veganized interpretations and plant-based cooking while still honoring classic dishes. Their mini-meatless pies with tofu, inspired by a beef dish called lajme bil ajin, and stuffed grape leaves with figs and blood orange are both solid examples of these adaptations. For brunch or breakfast, Cohen and Fox suggest cashew-ricotta Syrian pancakes with orange blossom syrup, nutty cinnamon rolls with halvah icing, or zucchini fritters with cucumber yogurt sauce. For lunch and dinner, the authors encourage mixing from many different categories to create a full Middle Eastern table, such as “deconstructed hummus” (chickpeas atop tahini sauce), a wild rice mujadarra, and mushroom-stuffed potato cradles. The desserts are decadent yet simple, with recipes for chocolate-dipped, walnut-stuffed dates, and a creamy tahini cheesecake with pistachio crust and pomegranates. This volume is the perfect answer for those looking for a trendy, plant-based taste of Middle Eastern favorites. (May)