Big Veg Energy: Plant-based Just Got Better

Recipe developer Soteriou delivers an inviting debut collection of vegan fare. For readers curious about the vegan lifestyle, Soteriou is practical and not preachy, busting myths about its affordability with money-saving tips, easing fears about “unfamiliar ingredients” (such as miso, harissa, chickpea flour, and agave), and doling out advice on how to meet nutritional needs. Inspired by Soteriou’s Cypriot roots, these recipes have a strong Mediterranean bent, with dashes of Asian, Indian, and Latin influence. A chapter on small plates spotlights mezze-style appetizers and such sharable snacks as Turkish filo-wrapped artichoke, spinach, and cheese pockets. Meanwhile, “Big Platters” features a multilayered feast of sweet potatoes with tahini butter chickpeas. The comforting offerings in the “Cozy Bowls” chapter include a Greek-style lemony bean stew, and easy-to-assemble green coconut noodle soup. One-pot recipes in the “Baking Dish” chapter promise “minimal effort and easy clean up” in meals such as smoky cauliflower pie in a crispy quinoa crust, while desserts include sweet and salty kalamata olive cookies. Condiments for homemade seasonings, drizzles, and vinaigrette abound. These accessible dishes will be a welcome addition to any vegan diet. (Jan.)