Vegan Mofo #12: Cooking & Eating “Rabbit Food”

I’m honored to review the new Rabbit Food Cookbook as part of the book’s “blog tour.” The cover of the book is adorable and inviting:

The book itself is really neat. It starts with a brief history of our food supply in the United States and includes interesting information such as how ice was cut from Northern lakes in the late 1700s to preserve food, since iceboxes and freezers weren’t yet invented. Also, it wasn’t until 1815 when the first cookstove was introduced into households. Up until that point, people were cooking on open fires in large fireplaces (I can’t even imagine how difficult that must have been).

The most charming part of this book is the fact that the author, Beth Barnett, did illustrations for each recipe. The illustrations are a clever substitute for traditional cookbook photos. Beth is obviously a very talented artist and I admire how much care went into this book. There is even a detailed section on how to make your own grocery and produce bags.

But, a cookbook isn’t actually worth much without good recipes, right? I read through a lot the recipes before selecting one to make. I was impressed by how comprehensive this cookbook is, with very tempting recipes from “Eggless French Toast” to “Crunchy Broccoli Salad” to “Tofu Pot Pie.” Given my love for Indian food, I chose to make the “Chana Masala” recipe.

The ingredient list is pretty short which also makes it a good fit for me, it only calls for: garbanzo beans, ginger, onion, garlic, lemon juice, tomato paste and spices:

Making this recipe was a breeze. I heated up the oil, spices, garlic and ginger:

Added the onion, tomato paste and lemon juice:

Last, the garbanzo beans and liquid from the beans:

I simmered it for about 15 minutes and served it over rice (shown with a some steamed greens):

This dish was a wonderful example of how a quick recipe with few ingredients can taste much more complicated. The spices, of course, make all the difference. And, even though I normally don’t use oil in my cooking, the two tablespoons were spread out over at least six servings.

Here is the full recipe:

While this book isn’t exactly Fuhrman-friendly (it uses oils, salt and sugar), it is very inspiring and reasonably healthy. I plan to make more recipes from this book with the necessary modifications for my eating style.

Here’s the rest of the “tour dates” for this book if you want to check them out:

October 25—Cook Vegan Lover
October 26—Bake and Destroy
October 27—Carrie on Vegan
October 28—Vegancraftastic
October 29—Manifest Vegan
October 31—Vegansaurus

Click here if you want to order a copy of this book.

Wow, can you believe we are nearing the end of Vegan Mofo? I originally wanted to blog each weekday for a total of 20 posts this month, but it looks like I’m going to end up with about 14 or so. Not bad for my first year! For a listing of all my posts so far, click here.

Also, don’t forget to enter my giveaway for a bottle of Ovega-3 DHA/EPA! There will be two winners randomly selected and the odds are pretty good right now. It is really easy to enter and the giveaway ends on Friday, October 28th. Enter here.

Comments

  1. Angela P. says

    I highly recommend finding amchur powder (dry mango pwdr) and making the recipe again! :-) From what I’ve read on your blog, you live in California, so you shouldnt be too far from a local indian market. You;ll thank yourself! hehe If you like indian food, there are a ton of recipes you could make using amchur, so dont feel like it would be a waste! :)

    • says

      Hi Angela, thanks so much for the recommendation on the amchur powder. I had no idea that it was dried mango powder, I thought it was some really obscure spice. I am definitely going to look for it again because I bet it would add a really interesting flavor to the dish (and possibly other dishes).

  2. Angela P. says

    No problem! yes, it is the powder of dried green (unripe) mango. The powder will not remind you at all of mango :) It is used to add a slight tanginess/tartness to the dish.

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