Vegan at Home: Recipes for a Modern Plant-Based Lifestyle

Icelandic chef Eiríksdóttir (Raw) celebrates the “art of making plant-based food” with a collection of vibrant vegan recipes. Tracing the roots of her passion for plant-based cooking back to her childhood, Eiríksdóttir recalls her family’s meals, all of which came straight from the garden (they even made the “best ketchup ever” from their own apples) and soil her parents made by composting food scraps. She showcases that same ingenuity here in a section devoted to making from scratch such vegan staples as dairy-free milks and cheese, condiments and jams, breads, and butters. Detailed instructions are given for tofu and tempeh, the latter of which Eiríksdóttir recommends enhancing with herbs and spices during the boiling process (“When making Thai food, I add makrut lime leaves, ginger, galangal, and lemongrass”). Breakfast options lean on the lighter side with juices, yogurts, and a fetching beet toast, while dinner boasts more substantial dishes—including spaghetti in red lentil sauce, a recipe from Eiríksdóttir’s mother. Meanwhile, the cauliflower gets its due in a number of dishes—among them a cauliflower rice and black gomasio bowl, and root vegetable curry—that burst with color and spices. The family tree produces endless fruits in this fresh and inventive work. (Apr.)