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Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers Paperback – Apr 27 2010

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Product Details

  • Paperback: 320 pages
  • Publisher: Da Capo Lifelong Books; 1 Original edition (April 27 2010)
  • Language: English
  • ISBN-10: 0738212733
  • ISBN-13: 978-0738212739
  • Product Dimensions: 18.4 x 1.9 x 22.9 cm
  • Shipping Weight: 544 g
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #77,818 in Books (See Top 100 in Books)
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Product Description


Basil and Spice, 4/29/10
“[Romero] offers a dynamic intro to Latin food ways with her latest cookbook, Viva Vegan! that even the most staunch omnivore will salivate over…Newcomers to Latin food and plant-based dishes will appreciate Romero’s primer on the Latin pantry and how to source these ingredients.”

# 10 on Tucson Weekly’s bestseller list for the week, 5/24/10

“[Romero] comes to the rescue of cooks whose imagination limits their vegan output, and vegans who would like more Latin dishes on their menus. There are 200 recipes in this colorful book; among favorites like tacos, burritos, and tamales (and everything else you’ll find in popular Mexican, Cuban, Costa Rican, South American and Spanish restaurants), there are wonderful desserts, salads, stews, snacks, sweets, casseroles, and…ooooh, those creamy corn-filled empanadas!...There is a great selection of dishes that everyone will enjoy…’Crepes with Un-Dulce de Leche and Sweet Plantains’ are swoon-worthy…Bottom Line: Would I buy Viva Vegan!? Sí.”, 5/27/10

“Crepes with Plantains…[is] one of the best vegan breakfast ideas I’ve come across…A good cookbook for novice cooks as well as for those more experienced cooks who want to add a little variety to their culinary repertoire. It works well as an introduction to preparing Latin foods.”, 6/2/10
“[An] insanely creative cookbook.”

The Electric Review, May/June/July 2010 issue

“As Terry Hope Romero shows in Viva Vegan!, it's entirely possible for diners to get big flavor with organic ingredients that fore-go all-things-animal. Here, Romero takes a fresh approach to vegan cooking,…introducing an assortment of recipes that simultaneously pay homage to vegan principles and the saucy-flair of traditional Latin cuisine…Viva Vegan!, which speaks with equal precision to both the professional chef and the novice, contains a complete course in how to apply vegan principles to Latin cooking…Noted for its clear narrative that educates without intimidating.”

Bergen Record, 6/14/10
“Two-hundred festive recipes fly off the pages of this Latin-American book, each sacrificing meat and dairy but not authentic techniques.”

Deseret News, 6/15/10
“Romero blends her Venezuelan roots with her experience working in a New York Latino-operated restaurant to create Latin American vegan recipes.”, 6/18/10
“Flipping through this book was both fun and jaw-dropping. Not only was it beautifully written, I also don’t think I’d have predicted that so many classic Latin dishes would lend themselves so well to going meat and cheese-less. The recipes were compelling–and all looked fresh and perfect for summer.”

Miss Eco Glam Blog, 4/28/10
“Inside the book are recipes for every aspect of Latin Cooking… You will learn the basics of Latin cooking, how to make beans from scratch, how to perfect a Tamale, and how to make authentic desserts. This book will keep you busy in the kitchen for as long or as short as you like, the variety of recipes in here are fabulous!... It’s the kind of recipe book you read and start drooling because each dish sounds so exotic and sooo yummy!”
VegNews, July/August 2010
Viva Vegan! hits the mark. Celebrating her Venezuelan roots—and Latin culture as a whole—the NYC-based chef has not simply veganized Latin-food favorites…Instead, she presents unique dishes infused with Latin flavors…Thirteen well-organized chapters of recipes cover everything from quintessential condiments to more versions of rice and beans than you ever thought possible.”
Bookviews, July 2010
“[Romero] has collected 200 authentic recipes for Latin food lovers that will make you drool as you read how diverse herbs, spices, vegetable, legumes and fruits come together as enchiladas, green tomatillo sauce, taquitos, and flans.” (UK), 6/30/10
Viva Vegan! is the ultimate guide for anyone looking for a new way to add fresh, seasonal ingredients and authentic Latino spice to their meals without relying on animal products.”
Tucson Citizen, 7/2/10
Romero draws on her Venezuelan roots and her experience as a cook in an New York City Latino-operated restaurant to concoct delightful new takes on old favorites…This is a marvelous collection, especially for the hot summer months. The salads and beverages are wonderful choices when the temperature climbs above the century mark.”
Portland Oregonian, 7/13/10
“Loaded with attitude to show that vegan cooking can be an absolute blast and doesn't have to rely on faux meats and pretend cheeses to taste good…This being summer, it's time for easy-to-make salads, and Romero offers a wonderful selection, including Black Bean and Corn Salsa Salad, where most of the energy goes into creating its gazpacho-style dressing, turning simple black beans and roasted corn kernels into something special.”
Metro New York, 7/20/10
Viva Vegan! audaciously ventures meat-and-cheese-lessly into the heart of Latin American cooking—and brings you 200 vibrant recipes that don’t skimp on taste or authenticity.”
The Hippo, 7/15/10
“These are some of the best kinds of vegan recipes because they present fun foodie twists that will be interesting no matter what your diet is.”
Munster Times, 7/17/10
“The author leaves no frijole overturned, giving step-by-step directions for Chili Rellenos, Red Chile-Seitan Tamales and other meatless entrees. We’d need a lot more pages to list her fabuloso suggestions for sides, soups and sweets.”
New York Daily News, 8/4/10
“In Romero's kitchen, firm tofu is turned into a chewy, smoky pan-fried ‘vegan stunt-double’ for chicharrón, the fried pork rinds popular in the Caribbean, while ceviche is reimagined with mushrooms or heart of palms.”
Sacramento Book Review, August 2010
“No matter what your dietary persuasion, Viva Vegan! is a cookbook everyone needs to bite into. Sassy and exploding with flavor, this book includes both joyful reading and happy eating…I imagine I’ll be turning to Viva Vegan!...frequently. And I’m not even vegan…What sets Romero’s recipes apart from other vegan fare is her reliance on standard kitchen ingredients—not creepy faux meats…Her recipes ultimately rely on fresh ingredients, creating healthier, lighter versions of otherwise traditionally heavy meals…Fresh, fun, and enticing, recipes from Viva Vegan! are certain to become staples in your family meals.”, 7/29/10
“Latin-style food has been hugely underrepresented in vegan cookbooks, but this new book sets everything right.”
Fresno Book Review, 8/8/10
“Finally a recipe book that offers vegan recipes that are a familiar take on Mexican and South American foods. Viva Vegan would even appeal to people who think all vegan eating is just grains and veggies and soy products with no taste. The book is very creative with its recipes…Whether you are vegan, vegetarian or an omnivore, this book would be a great addition to your cookbook library.”
Curled Up With a Good Book
“Romero has opened my eyes to a whole new world of vegetable possibilities with her book…Romero’s book makes it so simple…[to] whip up meals…One bite and I was converted…Romero includes helpful tips, friendly encouragement, and snippets of beginner Spanish that let us gringas pretend we’ve got Latin flair in the kitchen...Viva Vegan is a perfect way for the not-quite-committed to make the transition to a vegan lifestyle without giving up the flavors we love…Romero’s approach is chatty and light-hearted, suggesting that whipping up these recipes is equally breezy. I can tell you that this particular kitchen-illiterate reviewer found it to be just that, and produced easy, tasty dishes that even the family carnivores wolfed down.”
Midwest Book Review, August 2010
“Provides an outstanding collection of dishes…Using the basic spices of Latin cooking, this takes vegan dishes to a new level, offering professional chefs and beginners a fine set of vegan choices. Every vegan library should acquire this as an unusual addition to the collection!”
The Vegetarian (UK), September 2010
“This book introduces us to the incredible tastes and diversity of South American cooking…[It] features lots of useful hints and tips…It’s well worth hunting out all the authentic ingredients for this book but you won’t be disappointed with the recipes with more accessible items. Definitely one of my favourite books of the year.”
The Vegan (UK), September 2010

About the Author

Terry Hope Romero is a vegan chef and coauthor of several bestselling cookbooks. She contributes to 'VegNews' ‘s "Hot Urban Eats" column and has hosted the public access/podcast vegan cooking show the 'Post Punk Kitchen'. She lives in Queens, New York.

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Top Customer Reviews

Format: Paperback
As a vegetarian of Hispanic descent married to a non-veg husband who is Mexican, this book has quickly become one of my favourite go-to books for flavourful latin food! There are plenty of authentic, if not "inspired by authentic" foods to fill your cravings. It covers food from a vast array of Latin countries - and all the recipes I've tried have been just plain great! I really didn't think I needed another book to add to my ridiculously large collection of cookbooks, but this has filled a void. There are a million great books out there for Asian & Italian inspired meals but there are none like this. Thanks Terry for providing what's been missing in vegan/vegetarian cookbooks! Keep 'em coming!
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Format: Paperback
I have been cooking recipes from this book for a couple months now. They have been absolutely delicious. I recommend the seitan recipe especially, as it turns out perfectly and can be used in so many other ways. I've made the vegan chorizo, chimchuri sauce, Latin baked tofu, tofu "chicherones" and have started working my way through the emanadas and tamale chapters. Highly recommend to others.
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Format: Kindle Edition Verified Purchase
Love the tastes and the imaginative use of vegan standbys - I turn to this book day in / day out for great sun-filled dinners!
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Most Helpful Customer Reviews on (beta) HASH(0xa0aac00c) out of 5 stars 104 reviews
84 of 84 people found the following review helpful
HASH(0xa0ab35dc) out of 5 stars The whole veganchilada! (too corny?) May 6 2010
By B. B. - Published on
Format: Paperback Verified Purchase
I am a recently converted vegan. I am lucky enough to have the full support of my closest friends and family; my mom even sought out a vegetarian restaurant when she was on a business trip to see what it was all about!

I realized recently, however, that supportive as they are, many don't think that it's possible to have a vegan meal that doesn't taste like "substitution" food. I have no desire to shove my opinion down people's throats; when we have visitors or I have to contribute food, I would LOVE to be able to prepare and share vegan meals where they don't necessarily notice that there aren't any animal products. I've quickly learned that this is more than just possible--it's probable. Like any kind of cooking-- you just have to learn the techniques and tricks of the trade (for instance, until quite recently I didn't realize that it is a good idea to press tofu). This book is a fantastic resource for achieving this goal.

Last night my husband (an omnivore) and I had the chickpea potato enchiladas paired with spinach, capers and raisins-- it was AMAZING; I never anticipated capers and raisins pairing so brilliantly together. My husband, a self proclaimed cheese-addict said that they were some of the best enchiladas I've ever made hands down. I followed the recipes to a T. In the future he'll request these over their cheese-drenched cousins.

As other reviewers have alluded to, the educational components of the book are thorough, enlightening and engaging. I am completely smitten with this book and would recommend it to anyone interested in becoming a better vegan cook and/OR just better acquainted with Latin American cooking in general.
36 of 36 people found the following review helpful
HASH(0xa0ab38a0) out of 5 stars So good! April 21 2010
By bekki - Published on
Format: Paperback
This book is amazing (not that I had any doubts!) and I've had so much fun just reading it, there are interesting tidbits about the origins of the dishes and substitutions for the few hard to find ingredients used (there aren't many). Plus, I've found my official "go to" seitan recipes! The red and white seitans are absolutely the best I've ever made, and that's before incorporating them into full dishes. Empanadas and tamales are the greatest, I can't wait to have my freezer stuffed with them for easy and quick "fast food."

I highly recommend this book for pretty much anyone; there are dishes for a simple weeknight dinner or more impressive undertakings for impressing dinner guests-omnis included!
36 of 38 people found the following review helpful
HASH(0xa0ab3ae0) out of 5 stars Yummmm! April 22 2010
By M. McClellan - Published on
Format: Paperback
This book is fabulous, I tested for Terry and we were blown away every night at dinner by how tasty her recipes are! She uses wonderful fresh ingredients and for many, you don't even need to go to a specialty market (though there are some that do, but it's so worth it!). I knew nothing about South American cuisine or cooking before this, and I was introduced to many wonderful new flavors and textures. Do yourself a favor and pick it up immediately.

Favorites: Cilantro Lime Rice, Pupusas, Cafe Con Leche Flan, Green Onion Salsa, Eggplant Torta Sandwich (omg I could eat one of these every meal, every day, forever), Colombian Style Red Beans, Savory Orange Rice, Tofu Chicharrones, and Spicy Tortilla Casserole with Roasted Poblanos.
21 of 21 people found the following review helpful
HASH(0xa0ab3d5c) out of 5 stars A great way to add a little "sabor latino" to your next meal! July 23 2010
By Bundt Lust - Published on
Format: Paperback
Venezuelan-American cookbook author Terry Hope Romero (Veganomicon: The Ultimate Vegan Cookbook) makes Latin food vegan-friendly in Viva Vegan! This collection of 200 vegan recipes includes offerings from Mexico, Central and South America, and the Caribbean. You'll find updated favorites like tostones and mofongo (Puerto Rico), stuffed arepas (Venezuela and Colombia), tamales and tortas (Mexico), ropa vieja (Cuba), ceviche (Peru), and more.

If you're new to vegan and / or Latin cuisine, fear not! Romero thoughtfully includes a primer on the vegan Latin pantry, along with numerous sidebars, suggested menus (The Buena Vegan Social Club, Colombian Colors, Buenos Aires Potluck, Sofrito So Good, etc.), and a quick-start shopping list (which can be printed at the author's website) that'll have you whipping up vegan delights with Latin flair in "sólo unos minutos" (okay, maybe un poco más for some of the recipes). Quirky Spanish phrases pepper the book; they may not be grammatically correct, but they're likely already familiar to non-Spanish speakers.

Recipes are straightforward and in easy-to-read typeface; recipe names are in all-caps red, while the ingredients and steps are supplemented with tips, uses, and variations. You'll find animal-free versions of staples like dulce de leche, chicharrones (instead of deep-fried pork rinds, Romero uses Chinese-style tofu; I would imagine that tofu skins would also crisp up nicely), masa dough (using vegan margarine and vegan shortening to replace the lard used in traditional tamales), and chorizo (there's an included recipe for seitan chorizo, but Field Roast makes a very good (and spicy) chipotle vegan sausage that could be substituted). If you don't live in a city with a large Hispanic population, some of the items such as guava paste, masa harina and cleaned corn husks for tamales, frozen yuca chunks, and aji panca paste may be difficult to find.

I loved the recipes I tried: the very Spanish Swiss chard with raisins and capers was fantastic! I substituted kale for the chard and golden raisins for the dark raisins and increased the fruit to ½ cup. Absolutely delicious! The oil crisps the garlic and coats the greens (I reduced the oil to 1 tablespoon), and the capers add a delightfully salty tang that contrasts beautifully with the raisins' sweetness.

My second attempt was the sweet and nutty roasted stuffed plantains. They were divine, filled with a sweet-salty combo of sea salt, brown sugar, and walnuts (I'm vegetarian, not vegan, so I used a sprinkle of queso fresco during the last few minutes of cooking). Make sure if you're roasting plantains (as opposed to frying, which works better with unripe green plantains) that their peels are almost completely black; if your plantains aren't fully ripe, they won't soften up as you bake them (lesson learned!).

Like most vegan cookbooks, Viva Vegan! relies heavily on soy and wheat meat substitutes, including tofu, TVP, soy creamer / soymilk and seitan. If you're allergic to soy or wheat, there are plenty of wonderful veggie and grain-based dishes like gallo pinto, red beans with Dominican-style sazón, potato-chickpea enchiladas, and spicy tortilla casserole with roasted poblanos that you can enjoy.

To help you wash down your newly-veganified Latin cuisine, the author provides recipes for sangria, michelada (ice-spiked beer, lime, salt and hot sauce), and the ubiquitous mojito. Sweet endings include pineapple-raisin sweet tamales (the fruit is worked into the dough), deep-fried churros con chocolate, and tropically-inspired gems such as majarete (sweet coconut corn pudding), dulce de batata, papaya-lime sorbet and sweet corn ice cream.

The verdict: Viva Vegan! is a great addition to any kitchen and a great way to add a little "sabor latino" to your next meal!

(Review copy courtesy of Da Capo Lifelong Books)
22 of 23 people found the following review helpful
HASH(0xa0ab506c) out of 5 stars I'm pretty much obsessed with this cookbook! May 22 2010
By Melissa - Published on
Format: Paperback
If this book weren't written by someone who, because of her other books, I completely trust, I probably would not have bought it. Why not? Because I would have looked inside it, seen ingredients I never heard of, and thought it wasn't worth it. But I knew that Terry Hope Romero, co-author of Veganomicon and others, would be more than capable of successfully leading me into culinary directions I never explored before. So after a trip to my local Latin grocery store, which had everything I needed and more (for instance: achiote paste, various chili powders, plantains, avocados, and jalapenos galore), I got cooking.

First of all, I'm crazy about the seitan recipes in this book! Brilliant! And what's more, she has you steam it the way you steam vegan sausage rather than boiling it forever in otherwise wasted veggie broth. Never boil seitan again! Steaming it is much better. And I was so impressed with the deliciousness of her seitan. I wanted to eat it plain, seriously. And, you know, no one usually does that.

The recipes really taste authentic. And it's so inexpensive! I'm addicted to the yellow rice just to have on hand. Her recipe has you make your own annato-infused oil, but she explains how you can replace it with pre-made achiote paste if you've got that. Well, my local Latin grocery carried that, so making the yellow rice is a snap. I will never use one of those packs again (not that I really ever did, I like cooking too much).

This really isn't a beginner's cookbook. Some recipes have you make other recipes first. But for people who can chop an onion and garlic a little more quickly (which is my secret way of being able to tell if a person cooks often or not), this is a serious cookbook that will help you make incredible food. Her directions are impeccable, she explains everything that needs explaining really well. It's very, very, omnivore-friendly. I fed the food to a lot of different people and they all went nuts for it. There's a lot of faux meat (mostly seitan) and it's really convincingly done.

I still want to try some of the desserts -- in particular the flan! But that will involve me getting some agar flakes or powder off the internet, so I haven't done it yet. Other than that, if you have a Latin grocery in town (and if you have an immigrant population, you do have one in town), the ingredients are actually highly accessible. Also, I buy vital wheat gluten in bulk from Amazon Hodgson Mill Vital Wheat Gluten with Vitamin C, 6.5-Ounce Boxes (Pack of 8) so that is not such a problem, but I could see it being a problem for others.