The author is not vegan or even vegetarian. She’s the same as me though in preferring the term vegan to plant-based. Spices— Different mujadara recipes use different spices. I personally like to make it with a mix of warming spices like ground cumin and ground cinnamon. I also add two bay leaves. You can also make it with just cumin or with a spice blend such as baharat. There were a few times when ingredients were listed and I had to look them up online. I had no idea what they were. One was asafoetida. I needed a glossary of terms/ingredients! Most of the recipes call for many ingredients and many ingredients aren’t to my taste, at least not in my cooking, vegan ghee for instance, and many ingredients seem as though they would be hard to find for many home cooks.

The newest release from prolific food writer Sally Butcher, Veganistan is full of healthy, accessible, and delicious vegan recipes for everyone, inspired by a Middle Eastern kitchen. Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestanand Persepolis. Stir in the caramelised onions (reserve some for garnishing) and parsley. Adjust the seasoning and serve topped with the reserved caramelised onions. Recipe notes and tipsGarlic— Add as much garlic as you like — I like to make mujadara lentils with at least 4 garlic cloves. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Onions— Yellow onions are perfect for mujadara, but you can also use red onions, white onions or shallots. You can slice all the onions or slice the ones you caramelise and dice the ones that go into the pan with the lentils and rice.

It’s made from a combination of onions, lentils and rice. It exists in various forms, and it’s a popular comforting dish that can be served hot or cold.Mujadara is a simple recipe originating from the Middle East and especially popular across Lebanon and Syria. The Middle East is a region lush in its vegetation, a gift to the non-meat-eater. Much of the cuisine is naturally plant-based, with a lot of the flavor of recipes coming from the herbs, spices, cooking methods, and sheer joie de cuisine traditional to Middle Eastern dining. The Interdependent Commonwealth of Veganistan is a post-geographical nation of compassionate animals joyfully protecting the well-being and sovereignty of all beings on earth. (Human animal lovers are welcome too!) Overall this was not a good cookbook for me though it is gorgeous and for those cookbook readers who want to see more vegan recipes for the Middle East region and who are accomplished cooks this might be a good book for them. I was disappointed though. I expected to really like this book and expected to find many more recipes that were appealing to me and doable for me.

Add the sugar and continue to cook the onions, stirring frequently, until brown and reduced in size. This should take about 30-40 minutes.Written in Sally’s witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. All beings who respect all other beings are welcome to emigrate as citizens of Veganistan. To claim your birthright to citizenship in a more harmonious world, just drop by the Embassy. Latest Stories from the Veganistan Blog