If you’ve been reading this blog for a while you’ll know that I love both of these two books. But I couldn’t leave them out of my review month, and I know that there’s extra people reading this now that Mofo is on too.
I’m lucky enough to have visited Millennium three times. The first time we went was before I was vegan, and I sat through a whole 3 courses without even realising I was in a vegan restaurant! It’s an amazing restaurant and if I found a genie and a lamp and it offered me a flying trip to any one restaurant, I wouldn’t even think twice about going back there.
I also love the books because they symbolise how far I have come as a cook. I originally only bought them because I’d enjoyed the restaurant so much, but after a few glances through I put them away because they just seemed impossible. Over the years though, each time I pick them up I’ve found them more approachable and enjoyable to cook from. There’s no denying that the recipes are time consuming. There are very few recipes you could knock up after work (though there are a few). Some of them need some unusual ingredients, but again after a few years of vegan cooking, my cupboards are better stocked and there’s only a few things I can’t get.You need to read every recipe very carefully because they will quite often use an ingredient which is actually another recipe from the book.
The books are quite different. I like them equally but certainly Artful Vegan is more elaborate. It has more and better pictures and is generally a more refined and upmarket book. Millennium still has some of those rcipes, but also includes more basic pastas, risottos etc.
So the next time you have a day to yourself and its raining outside, put those DVD box sets to one side and spend a rewarding afternoon cooking yourself some great upmarket food.
Some recipes I’ve enjoyed (and I still have many more bookmarked to try):
Buster’s potato torte with rosemary pistachio gruyere
Seitan sate skewers with peanut coconut sauce
Korean style barbecued tempeh over noodle salad with citrus and kimchee
White bean filled phyllo purse over soft garlic polenta with porcini zinfandel sauce
Saffron and butternut squash risotto
Red lentil, lemon and rosemary orecchiette
Linguine with tempeh bolognese
Thai green curry eggplant stack
Miso-broiled eggplant over noodle cakes with walnut miso sauce and wasabi cream