I used the excuse of needing to order a few birthday presents online to order myself a copy of Vegan World Fusion Cuisine.
After borrowing it from the library, I knew it was written for where I am in my current-diet-train-of-thought. It is based on "vegan transitional" recipes, those that contain light ingredients with some raw or partially raw recipes. The first recipe in the book is Radical Roasted Red Pepper Hummus. This is the Sundried Tomato Variation.
And the same hummus in a flax seed wrap with avocado and veggies.
I served the Lotus Live Tomato Sauce (pas de beets) over baked spaghetti squash. I liked this ten times better than any other pasta based spaghetti and I think it will become a staple in our house. I threw in a few dates just for sweetness.
On many days I have cravings for Gracias a Dios Guacamole. I don't add the spices, as I like the natural flavour of the lime and cilantro. We try to minimize the fat content by dipping with baked pita chips instead of tortilla chips.
And finally, a fully cooked dinner. Grilled Tempeh with peanut sauce, Daddy Dread's Jamaican Jerk Plantain and steamed broccoli. I've never had plantain, so I thought I'd give it a go. I wasn't totally impressed, it was too starchy for my taste. I couldn't give up the comparison to bananas enough to make it a fair decision.
Another recipe from the book I tried but didn't photograph was the Grilled Portbellos in Shoyu Marinade. They were excellent, and I'll remember to make them again in the upcoming barbeque season.
If you're looking for a healthy, inspirational, kinda raw vegan cookbook, I highly recommend this one. If you just like beautiful pics of food and the world, it's good for that too.