Mayim’s Vegan Table by Mayim Bialik

Mayim Bialik has been busy in the kitchen, and her new book Mayim’s Vegan Table is the result. With a simple layout and quick recipes, the book would make a welcome addition on the cookbook shelf for a home cook just getting into vegan cooking. For veteran vegan cooks, she offers ways to spice up the family menu.

Vegan Choices

The first four chapters deal with vegan nutritional choices and stocking the kitchen with plant-based selections. The way veganism wound its way into Bialik’s life slowly, first by removing dairy from her diet due to her son’s dairy sensitivity then looking at the environmental impact of non-vegan foods, was interesting. As an active vegan mother, her home menus are both surprisingly down to Earth and quick to prepare. From the book:

Her transition from a vegetarian college student to an almost vegan mom to a now entirely vegan mom involved a strong need for “fun foods” – foods that can please finicky toddler palates, and a lifestyle that is not expensive, time consuming, or only available if there are vegan restaurants around.

The tips and advice cater to those who know nothing about actual veganism, such as comparing an apple to all the ingredients in an Oscar Meyer Lunchable snack, looking at dairy alternatives, and describing what a vegan is. For a person already living a clean vegan lifestyle, I’d assume they would simply skip through this. For non-vegans contemplating the lifestyle choice, the info would be helpful.

Recipes: Grouped by Menu Item

The seven recipe chapters are grouped by the menu item: Breakfast; Soups, Salads, and Sandwiches; Snacks, Sauces, and Dips; Veggies and Sides; Entrees; Breads; and Desserts. The Metric Conversions is a standard chart, but the Resources at the back of the book is a helpful list of vegan and nutritional books and websites to check out.

Bialik makes good use of quinoa and couscous, and while this isn’t a Jewish cookbook, her all-vegan Matzoh Ball Soup has all the ingredients for a tasty vegetable soup. She also gives eight different dip recipes that could easily double as sandwich spreads.

What I liked the best is the ease with which many of the recipes can be put together (read between the lines – much of the ingredients are probably already in your pantry). Right now where I live, the weather is starting warm up, so anything quick and cool is satisfying. The Vietnamese Banh Mi with Do Chua and Sweet Sauce is one I’ll probably have on hand all summer for sandwich pockets (do chua is a Vietnamese carrot and daikon pickle).

Overall, I appreciated her recipes. Almost every single one I can reproduce with things I have in my pantry. And as a busy parent, finding healthy recipes (not just entrees!) to incorporate into a menu makes planning easy.

Here is her recipe for Quinoa Salad with Veggies and Herbs. Quick to toss together and glorious looking on a potluck table, this one would leave both vegans and non-vegans satisfied.

Quinoa Salad with Veggies and Herbs

When Mayim first became vegan, she saw a recipe in a magazine for barley salad with herbs. She replaced the barley with quinoa, a high-protein seed from South America that is incredibly versatile, inexpensive, and easy to make. The result is one of her favorite dishes to bring to potlucks. You can prepare it with almost any vegetables and herbs you have on hand. The secret is to use a generous amount of the dressing and let it sit for a few hours before serving.

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Ingredients

  

• 1 cup uncooked quinoa rinsed
• 1/2 cup chopped green onions green part only
• 1/2 cup seeded and diced red bell pepper
• 1/2 cup fresh or frozen peas thawed
• 1/4 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh basil leaves
• 2 tablespoons fresh mint leaves
• 1/4 cup canola oil
• 1 garlic clove minced
• 1 tablespoon freshly squeezed lemon juice
• Salt and freshly ground black pepper

Instructions

 

• In a medium-size saucepan, combine the quinoa and 2 cups of water over high heat. Bring to a boil. Lower the heat to low and simmer, covered, until all the water is absorbed, 10 to 15 minutes. Drain and set aside.
• In a large bowl, combine the green onions, red pepper, peas, parsley, basil, and mint. Toss in the cooked quinoa.
• In a small bowl, whisk together the oil, garlic, and lemon juice. Season to taste with salt and pepper, then toss into the salad, stirring to mix well. Let stand for 1 hour for the flavors to blend.

Book Information:

• Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours
• By Mayim Bialik with Dr. Jay Gordon
• Da Capo; 2014
• ISBN13: 9780738217048
• Paperback; 223 pages

About the Author:

• Mayim Bialik’s website

Disclosure: This book was provided by the publisher and any opinions are my own.

Recipe and Photo: From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.