Let Them Eat Vegan: 200 Deliciously Satisfying Plant-Strong Recipes for the Whole Family by Dreena Burton (Da Capo, $20)
Dreena Burton is a stay-at-home mother of three who has been a vegan since 1995. Based in Vancouver, British Columbia, she has compiled several other vegan cookbooks including “Eat, Drink & Be Vegan” and “The Everyday Vegan.”
Her latest collection features 200 vegan recipes that underscore her belief that plants should comprise 90% or more of our daily diets. In addition to her recipes, the author serves up her cooking tips and advice that add a personal touch. This is, in fact, the next best thing to actually having Dreena cooking in your home kitchen beside you.
This cookbook is divided into eleven sections: Breakfast Bites and Smoothies; Salads That Make a Meal; Proud to be Saucy and Dippy; Vegan Soup for the Soul; Side Stars; Your Main Squeeze – Casseroles, One-Pot Wonders, and Tarts; When Burgers Get Better; Good Pasta Belongs on a Plate, not the Wall; C is for Cookies, That’s Good Enough for Me; Let Them Eat Cakes, Pies, and Puddings; and Dreena Dazs. There are also guides for cooking grains and beans, stocking the plant-powered lunch box, and a handy conversion chart.
This is a fun collection that will make it easier for us to rediscover the joy of cooking with whole foods and, in the process, perhaps establish a healthier lifestyle.
I tested three recipes from “Let Them Eat Vegan.” Even though the weather has been toasty, I made a delicious “Mexican Bean Soup” which I paired with a Chipotle Avocado Cream. The chopped jalapenos in the soup added just the right amount of zip. My second recipe was “Oat ‘n’ Applesauce Muffins,” a breakfast treat. My third pick was a traditional Tapioca Pudding which I chilled. It was the perfect way to survive a sweltering 106 degree Arizona afternoon. If you haven’t had tapioca in a while, try this recipe. It is simple and delicious.
TAPIOCA PUDDING
Makes 2 cups
¼ cup small pearl tapioca
1 cup vanilla nondairy milk
1 ½ cups water
1 teaspoon vanilla (I used Mexican vanilla)
3 to 4 tablespoons agave nectar
¼ teaspoon sea salt
Nutmeg (optional)
+++
In a saucepan over medium-high heat, combine the tapioca, milk, and water and stir. Bring to a boil stirring frequently. Then lower the heat to low or medium-low and cook, uncovered, for about 15 minutes, stirring occasionally until the tapioca is cooked through and translucent. Add the vanilla, agave, salt and nutmeg, stir, and cook for another minute or two. For a thicker consistency, continue to cook for another few minutes, however, do note that the pudding will thicken when cooled.
Remove from heat and let cool some in the pan, the transfer to a heatproof dish or bowl and refrigerate until chilled.

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