When three's a crowd

Vegetarian Times, Jan, 2005 by Deborah Krasner

Vegan Meals for One or Two By Chef Nancy Berkoff, RD (Vegetarian Resource Group, 2001)

Our Reader Reviewer

A writer, filmmaker, musician and actress living in Southern California, Robin Raven is a novice cook and a longtime subscriber to VT. "I've been a vegetarian since I was a child, inspired by my love for animals, especially for a dog named Marta," she says. Vegan Meals for One or Two is a favorite because it offers "a sophisticated, yet simplistic approach to good food and good nutrition without a preachy tone. From a shopping guide to a nutrition guide, the book acts as a vegan companion as well as a cookbook. I'd call it one of the basic, definitive books vegans need on their bookshelf--and the one that should be closest at hand in the kitchen." Why I chose this recipe: "It proves that vegetarians have more fun! The results are irresistible to all chocolate lovers, vegetarian or not."

IN A NUTSHELL

All of the recipes are vegan.

The recipes are low-fat and health-conscious, in addition to being kid- and family-friendly. "It feels like you're getting advice from both a gourmet chef and a nutritionist," Raven says. (The author is indeed both.)

"This book changed my mind about cooking. Until I found it, 'cooking' meant microwaving Amy's frozen meals! Now to experimenting with vegan foods and trying I look forward different recipes." The book is best suited for beginning cooks, although true foodies also will find the recipes appealing.

What this softcover book lacks in photography, it makes up for with an easy-on-the-eyes design. Recipes are one per page, and ingredient lists are in bold. "For those who are new to vegan cooking, there's also an easy-to-use glossary, plus shopping and nutrition tips," Raven says.

Most of the recipes be prepared in well under an hour, although adapting the one- and two-person meals for larger families or gatherings takes advanced planning.

At 216 pages, the book is a reasonable $15.

SAMPLE RECIPE
CHOCOLATE DREAM

Makes one 9-inch pie,
about 6 large slices

Fast to whip up, this is a smooth, creamy,
chocolate-lover's dream.

1/4 cup melted vegan
margarine
1 cup vegan graham
cracker crumbs
2 Tablespoons maple syrup
1-1/4 cups chocolate or
carob chips
2-1/4 cups silken tofu
2 Tablespoons maple syrup

1. Preheat oven to 375 degrees. In
a medium-sized bowl, mix margarine,
crumbs, and 2 Tablespoons maple syrup.
Press into a 9-inch pie tin and bake
at 375 degrees for 5 minutes or until
golden. Place pie crust in the
refrigerator and allow to chill.

2. Melt chips in a medium-sized pot; stir
for smooth consistency. Set aside when
melted. In a blender, combine tofu and
2 Tablespoons maple syrup and blend
until smooth. Add melted chips and blend
until smooth. Pour into the pie crust.
Refrigerate until firm, at least 45 minutes.

VT's NUTRITIONAL ANALYSIS
PER SAVING: 350 CAL; 5G PROT: 20G TOTAL FAT

(8G SAT. FAT); 42G CARB; 0MG CHOL; 220MG SOD;
2G FIBER; 32G SUGARS