Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites

by Hilda Jorgensen

Triumph of the Lentil is a revolutionary new cookbook that takes a D.I.Y. approach to cooking. Relying on whole, unprocessed ingredients to create delicious and nourishing food with a focus on filling main meals and desserts, including plenty of practical year-round everyday recipes.
This cookbook was written mostly while the author was looking after a baby. With limited time and a need to get nutrition out of every bite, Hilda creates vegan wholefood recipes with a real awareness of busy and active lifestyles. With appetising photos and clear instructions for every recipe, this book will inspire you to rely on your own healthy home cooking. Using no artificial or pre-made products, Hilda shows you how to create delicious meals from everyday ingredients that can be found locally and organically throughout the year. These recipes are easy enough for everyday use, but flavoursome and filling enough to impress your family and guests.

With Triumph of the Lentil you can learn to...
•Make 100% wholemeal wheat breads with only 5 minutes of time in the kitchen, with flavours that rival artisan bread
•Create fine textured, decadent-tasting baked goods without using any refined flour or margarine
•Make your own alternatives to animal products from simple, healthy ingredients
•Understand natural vegan nutrition, with information on balanced vegan wholefood diets and sources of protein, calcium, b12, essential fatty acids and more explained

Triumph of the Lentil includes...
•A unique way of looking at recipes in ‘kitchen time’, which ignores the time you don’t need to be there and shows you how much actual time you need to spend in the kitchen to create a dish - often under ten minutes!
•Recipes for bakes, pies, burgers, patties and more that can be stored in the fridge or freezer until baking, to create a fuss-free, microwave-free meal for those extra busy times
•Side dish recipes that fit in to your cooking schedule - most only take 5 minutes of kitchen time
•Plenty of options for gluten-free, nightshade-free, allium-free or low fat diets
•Over 100 recipes and 115 colour photos

•Party pies •Chickpea ‘fish’ and chips •100% wholemeal wheat bread •Parmigiana •Pierogi •Shepherds pie •Cordon bleu •Spätzle •Quiche •Cannelloni •Ravioli •Linzer torte •Danish chocolate orange biscuits •Black Forest cake •Marble cake •Chocolate mousse and more...

Genres: Cookbooks, Vegan, Nonfiction, Food, Cooking, Reference, Vegetarian

118 pages, Paperback

First published June 15, 2011

About the author

Hilda is the author of 'Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites' (2011) and 'High Protein Vegan: Hearty Whole Food Meals, Raw Desserts and More' (2012). She is a busy mother of three who cooks nourishing recipes from scratch for her family every day. A vegan since 2004, she has developed her own style of cooking focused on legume-based main dishes and healthy yet decadent-tasting desserts, cooking to impress family, friends and hungry farm workers from her home kitchen, and around the world as a volunteer cook. She blogs sometimes at http://triumphofthelentilblog.wordpre...

Reviews

[Lisa Vegan · Rating 5 out of 5]

4 ½ stars

I love this book because most of these recipes look doable (even for me) despite the fact that most are made from scratch. Also, I love the whole foods, whole grains that are in so many of the recipes, even the desserts. I also appreciate the wonderful, plentiful photographs. The layout is attractive and user friendly.

There is a lot of useful general information given, about both foods and about cooking. I like that many of the dishes have an international flavor.

A few things I don’t like: quite a few seitan recipes and quite a bit of vinegar and coconut. And maybe a bit more oil and salt than I would use. But, substitutions are possible for all of these, and sometimes even encouraged by the author. And it's kind of hard to keep the book open and see/use the information on the opposite side of the page that is weighted down. (sorry if I'm not being clear)

Each recipe has kitchen time and cooking/baking/total time, and many of the recipes take surprisingly little time to make. Where applicable there are also recipe symbols: Gluten-Free, No Specialty Ingredients, Low fat, Nightshade-Free, Onion and Garlic-Free, and Under 45 minutes. These symbols are on the recipe pages and also on the Contents pages.

I’m noticing that I keep wanting to write a good portion of the book in my review but I will refrain from doing that.

But I will give the basic Contents:

Introduction (LOTS of great information here!); 1. Yeast-Risen Breads, Pizza and Sweets; 2. Stews, Curries, Dumplings, and Other Stovetop Recipes; 3. Burgers, Patties and Things to Serve on Bread; 4. Seitan Dishes; 5. Savoury Sauces and other Homade Condiments; 6. Casseroles, Pies and Bakes; 7. Side Dishes; 8. Muffins, Biscuits and Slices; 9. Cakes, Tortes and Baked Desserts; 10. Sweet Non-Baked and Raw Treats. And in the back there is a Useful Index, by ingredients.

The recipes I most want to make (and this doesn’t include many I want to make with some tweaking, which I’ll leave out because there are already so many) are, in order of appearance: Slow-Rise Wholemeal Wheat Bread, Fast Pizza Dough, Cannellini Bean and Kale Fougasse, Cinnamon Scrolls, Briami with Chickpeas, Two Lentil Dahl, Hungarian Goulash with Dumplings, Red Lentil Bolognese, Lentil Meatballs, Lentil Kofta (in a sandwich), Cannelloni with White Bean and Kale pesto, Pumpkin and Penne Pesto Bake, Potato and Lentil Bake with Garlic and Cumin, Spatzle, Peanut Butter Biscuits (drizzled with melted vegan chocolate option), Danish Chocolate Orange Biscuits, Oat and Cinnamon Biscuits, Fruit Muffins, Chocolate Self-Saucing Pudding, Marble Cake, Sticky Date Cake.

And on page 21 there is a doughnut recipe, a food we’ve had some discussions about over at the Vegan Cooking & Cookbooks group.

And how cool is this book’s title?! Gotta love it!

This is one of the cookbooks I'll keep in a convenient location.

And for this American, there was a fun Australian flair.

[Shala Kerrigan]

Looks very interesting.

[Jessica Fulk · Rating 5 out of 5]

Slowly working through these recipes with my sister, so far every recipe has been delicious...