I don't actually know what they mean. Lots of vegetarian food is quite spicy these days in Minneapolis, in all the little coffee shops and restaurants that grow their own herbs and vegetables or use locally-sourced products.
The difference I noticed between the two versions of The Enchanted Broccoli Forest is that the first one made very heavy use of eggs and dairy, and also of things like pickle relish and mayonnaise -- it had a strange '50's tinge to it, almost. The newer one uses less fat altogether and sometimes uses oil rather than butter. I don't find that either is a win over the other -- you have to try the individual recipes out to see.
Molly Katzen was always somewhat conservative with hot spices, though she usually said you could add them to taste. And I think she just had sensitive taste buds. There's a running theme in her books about how just a little olive oil and garlic and rosemary makes white beans taste divine. I don't find most of her recipes bland, but that one needs something, maybe just more of everything. Then again, there's a lot of recipes of hers I have never made because they have too much dairy to be readily convertible.
Bryanna Clark Grogan's vegan cookbooks certainly aren't bland. There are fads in vegan and vegetarian cooking, as in everything, and the ones I am noticing at the moment are a huge emphasis on coconut products of all kinds, a de-emphasis on soy, which annoys me, and a general desire to avoid fat, which also annoys me.
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Date: 2014-12-25 04:00 pm (UTC)The difference I noticed between the two versions of The Enchanted Broccoli Forest is that the first one made very heavy use of eggs and dairy, and also of things like pickle relish and mayonnaise -- it had a strange '50's tinge to it, almost. The newer one uses less fat altogether and sometimes uses oil rather than butter. I don't find that either is a win over the other -- you have to try the individual recipes out to see.
Molly Katzen was always somewhat conservative with hot spices, though she usually said you could add them to taste. And I think she just had sensitive taste buds. There's a running theme in her books about how just a little olive oil and garlic and rosemary makes white beans taste divine. I don't find most of her recipes bland, but that one needs something, maybe just more of everything. Then again, there's a lot of recipes of hers I have never made because they have too much dairy to be readily convertible.
Bryanna Clark Grogan's vegan cookbooks certainly aren't bland. There are fads in vegan and vegetarian cooking, as in everything, and the ones I am noticing at the moment are a huge emphasis on coconut products of all kinds, a de-emphasis on soy, which annoys me, and a general desire to avoid fat, which also annoys me.
P.