Review by Publisher's Weekly Review
Recipe developer Soteriou delivers an inviting debut collection of vegan fare. For readers curious about the vegan lifestyle, Soteriou is practical and not preachy, busting myths about its affordability with money-saving tips, easing fears about "unfamiliar ingredients" (such as miso, harissa, chickpea flour, and agave), and doling out advice on how to meet nutritional needs. Inspired by Soteriou's Cypriot roots, these recipes have a strong Mediterranean bent, with dashes of Asian, Indian, and Latin influence. A chapter on small plates spotlights mezze-style appetizers and such sharable snacks as Turkish filo-wrapped artichoke, spinach, and cheese pockets. Meanwhile, "Big Platters" features a multilayered feast of sweet potatoes with tahini butter chickpeas. The comforting offerings in the "Cozy Bowls" chapter include a Greek-style lemony bean stew, and easy-to-assemble green coconut noodle soup. One-pot recipes in the "Baking Dish" chapter promise "minimal effort and easy clean up" in meals such as smoky cauliflower pie in a crispy quinoa crust, while desserts include sweet and salty kalamata olive cookies. Condiments for homemade seasonings, drizzles, and vinaigrette abound. These accessible dishes will be a welcome addition to any vegan diet. (Jan.)
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Review by Library Journal Review
From its bold colors and striking page layouts to the almost outrageously innovative recipes (miso quinoa beet burgers put a punchy pink spin on umami, and herby smacked cucumbers are a knockout dish spiked with chili oil and tahini), this book delivers on its promise to turn sidekicks into stars. Soteriou takes the traditional Cyprus flavors and feasting styles she grew up with and transforms them by putting plants at the center of each plate, where she brings out the main-character energy of even the humble leek. The book dispels myths about veganism, provides tips for saving money, defines some less-familiar ingredients, and offers friendly tips for presenting these plant-iful meals. The recipes yield gorgeous dishes that capitalize on the freshest ingredients--the fig-and-granola yogurt pops are as visually striking as they are delightful in their whimsical simplicity. VERDICT While some of these recipes may be too fussy for less-experienced home cooks, Soteriou equips readers with the tools they need to create big, boldly flavored, visually appealing dishes that may mark her as the next iconic vegan of Isa Chandra Moskowitz's ilk.--Emily Bowles
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