Cookbook Review: The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray

I’m a huge cookbook nerd, and not just because I have one of my own. Every time I get a new cookbook I sit down with it like it’s a Jane Austin novel and read through it cover to cover before I try one recipe. I scope out all the dishes that I think will be dynamic and tab them off. I get my grocery list together in my head and then mentally check off everything that I already have in the pantry to see what I can make right then and there.

As I sat down with Mark Reinfeld and Jennifer Murray’s latest cookbook The 30-Minute Vegan I quickly realized that I did not have enough vegetables in my kitchen arsenal! Although I fancy myself to be a very healthy vegan who eats my recommended 5-7 fruits and vegetables a day I realized after reading through The 30 Minutes Vegan that I am missing out! Every recipe is jam packed with a cornucopia of veggies. Mark and Jennifer take you on a whirlwind tour of your grocers produce section utilizing vegetables from all corners of the globe. If you ever stood in the produce section handling a large bunch of bok choy and wondered what to do with it, this book will give you at least 50 recipes to answer that question in your head and many more.

I found this book to be an amazing book for the novice cook and for anyone who is in a culinary rut. There are recipes from all over the world from dishes as simple as popsicles and smoothies to Thai Green Curry and Tofu Saag. What I love about this book is that the dishes are really versatile and easy to make your own. The basic structure of the dishes are so strong that if you take out a little broccoli here, add a little more carrots and bok choy there or if you don’t happen to have an ingredient on you the recipe will still come out great.

My one criticism of this book is that the whole cooking process is not as easy and quick as it sounds. The authors of this book don't tend to use common foods found in the average pantry or refrigerator. I personally like to look in my pantry see what I have then find a recipe that will accommodate. So when I've come home from a long day I don't have to head back out and go grocery shopping before I cook. Things like fresh Thai Basil Leaves, Kaffir Lime Leaves, Fresh Lemongrass, beets, and purple potatoes typically aren't staples in my pantry. So you definitely need to sit down and plan your meals ahead of time. But the great thing is, once you’ve got these items in your pantry you are good to go! I froze my Kaffir leaves so I can use them at will, and same goes for the lemongrass and basil leaves. At the end of the day, I have a newly expanded more international pantry to draw from and an arsenal of new recipes to add to my monthly rotation. Now, without further a-do, my top 5’s from The 30 Minute Vegan. Now get cooking!

Popsicles (Antioxicles, Tropsicles & Fudgsicles)
Thai Coconut Soup
Baked Plantains
That Green Curry
Baked Apple Crisp