The Wild Vegan CookbookA Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring the Wild (and Not So Wild) Natural Foods
By Steve Brill
Most people do not realize that their everyday environment is filled with delicious, organic, healthy sources of food. The Wild Vegan Cookbook will teach you how to take advantage, sustainably and safely, of the many wild plants that thrive in local parks, woodlands, fields, and other open spaces, as well as use the natural foods available in supermarkets and at farmers’ markets.
Foraging and natural-cooking expert Steve Brill is a longtime vegan who thoroughly explains how to incorporate nearly 150 wild American plants into recipes that are good for you and taste great. The Wild Vegan Cookbook presents more than 500 diverse vegan dishes that are organized by season, and gives nonforaging cooks excellent alternative ingredients to use in place of the wild plants recommended in the recipes. Fiddleheads with Sesame Noodles, Wild Spearmint-Pineapple Sorbet, Mulberry Muffins, Wild Blackberry Cobbler, Hazelnut Biscuits, Honey Mushroom Burgers, and Black Walnut Pesto are just a few of the amazingly varied dishes found in this book. Brill has created a comprehensive, groundbreaking culinary reference that anyone can use to create wonderful food.
“Written with authority and humor, The Wild Vegan Cookbook is a masterful achievement that makes foraging accessible, fun, and delicious. The creative recipes are conveniently organized by season and draw upon a variety of wild greens, mushrooms, nuts, fruits, and roots, with enough supermarket ingredient substitutions to keep even the most foraging-challenged among us well fed.”
—Robin Robertson, author of Vegan Planet, 1,000 Vegan Recipes, and Vegan Fire & Spice
“Given contemporary culinary popularity of some wild foods…Brill’s book may well hold within its pages the first sightings of the restaurant world’s next cutting-edge foods.”
“…The book will appeal to those who enjoy foraging in the wild as well as the vegetarian who is not only health-conscious but also environmentally conscious.”
“Steve Brill shows us how delicious and common wild foods can be. These wild food plants are among the most concentrated forms of human nutrition on this planet, and now, with the help of this book, I see that they can be among the most delicious.”
—John Robbins, author of Healthy at 100, The Food Revolution, and Diet for a New America