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By Archive
from Salem Monthly, Section News
Posted on Tue Nov 01, 2005 at 02:49:45 PM PDT
Recently I got my hands on “The Glad Cow Cookbook,” a vegan cookbook authored by local woman, Summer Keightley. Keightley has been vegan for five years. I’m not vegan myself, and my thrill of cooking and baking is fleeting.
So when I thumb through cookbooks, I look for ingredients that I’m in the mood for and, above all, simplicity.
This little cookbook has a nice variety of recipes minus a table of contents, though every page is labeled at the top. The first one I tried was Tofu Piri Piri. I don’t usually marinate tofu, but I thought I’d give it a shot. It called for a combined cup of lemon and lime juice and minced garlic. It turned out a little too tangy for my palette, but I liked the touch of chili in it and the effects of grilling.
Then I moved on to Fall Crockpot Soup. It was delicious, despite that I forgot to buy two small squash. Keightley’s tendency is to pack her recipes with ingredients and the squash probably wouldn’t have fit anyway. Five garlic cloves and a full onion was too much for my taste, so I cut back on those. But the lentils, brown rice and medley of veggies and spices was delectable.
Finally I went with a Pumpkin Hazelnut Biscotti. Egg replacer was new to me and the end result was a recipe I think I¹ll keep around. It had all the components you would expect from a pumpkin baked good with a perfect touch of hazelnut.
My kitchen was quite another project after each of these recipes. As it turns out, they were not simple or quick. But they were all tasty. I’m certain the author’s clear love of cooking overshadowed the chore of clean-up. She adds personal notes to her recipes and plays with the names, which gives this book a lot of personality. “The Glad Cow Cookbook” sells for $12.95 To place an order or to find out more visit www.gladcow.org.
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