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The Vegan Table, Colleen Patrick-Goudreau (Fair Winds Press, 2009)

The Vegan Table by Colleen Patrick-Gougreau -review by

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While we appreciate the work that Colleen Patrick-Goudreau is doing nowadays, we really miss her cookbooks!  I’ve loved all of her cookbooks because the recipes in them work!  The Vegan Table is no exception.  This is a book to sit with and read from and dream about – and eventually cook from and drool over (your plate that is).

With a very generous 200 recipes, this book is full of recipes for every occasion.  The subtitle is “200 unforgettable recipes for entertaining every guest at every occasion” and it is true to its name.  It is organized by specific occasions from small intimate dinners to medium sized dinners to large gatherings and more.  It includes seasonal categories within each occasion grouping.  There is also a party-for-every-occasion menu section.  The book is full of beautiful photography and you can see yourself and your guests in these settings, enjoying these dishes.

Some of the favorite recipes that we have tried from this book include : African Sweet Potato and Peanut Stew (YUM!), Chocolate Cake with Coffee Ganache (OMG!), Butternut Squash Timbales (see comment below) and Curried Better-Than-Chicken Salad (shown below).  Given the season, we have chosen to share the Curried Better-Than-Chicken Salad with you below.  Be sure to chop everything small as it allows the flavors develop more fully.  However, if you are looking for a knock out special holiday recipe to start as the entrée in a winter menu, try the Butternut Squash Timbales!  Amazing presentation and taste!

Colleen’s recipes will delight everyone at your table, regardless of their eating preferences.  Try them – you will be full and thrilled!

Justina Walls (7/5/2015)

Curried Better-Than-Chicken Salad – From The Vegan Table

  • 2 packages (8 oz. each) tempeh, diced into ¼ inch cubes
  • 3 celery stalks, chopped
  • 1 apple diced (optional)
  • 2 T raisins
  • ¼ C coarsely chopped pecans or walnuts
  • 2 t curry powder
  • ½ t salt
  • ½ t freshly ground black pepper
  • ¼ t cayenne pepper
  • 1 C vegan mayonnaise

Steam tempeh for 10 minutes in a steamer basket placed in a pot filled with 2 to 3 inches of water.  Let cool completely.

Combine tempeh with celery, apple, raisins, pecans, curry powder, salt, black pepper, cayenne pepper, and mayonnaise in a large bowl, adding more or less mayonnaise to moisten, according to taste.  Cover and refrigerate until ready to serve, at which point you may need to add more mayonnaise.