The Vegetarian Resource Group Blog

Cooking Vegan by Vesanto Melina, MS, RD and Chef Joseph Forest

Posted on January 11, 2013 by Nina Casalena, The VRG Blog Editor

Cooking Vegan book cover

This dietitian and chef duo have produced a wonderful vegan cookbook with extensive nutrition information. You’ll find a lot of helpful tips in this book including 12 menus, a chart of foods grouped according to six tastes, a shopping list, and kitchen equipment list. Nutritional analyses are also provided.

There are many creative recipes including Good Morning Granola, Sunflower-Sesame Spread, Carrot, Lemongrass and Basil Soup, Vietnamese Salad, Avocado, Grapefruit and Chipotle Dressing, Sushi Rolls, African chickpea Stew, Sweet and Sour Tofu, Cashew Cheese Lasagne, Tamarind-Date Sauce, Rosemary Gravy, Lemon Roasted Potatose, Chocolate-Orange Cake, and Lime Pie.

During the summer, you want to make the following recipe from this cookbook. It is a quick and easy vegan dish to prepare that involves little cooking. For a complete meal, you can serve this dish with rice and salsa.

Black Beans with Coconut and Mango
Makes about two 1-cup servings

  • 1 3/4 cups cooked or canned black beans, rinsed
  • 1/4 cup coconut milk
  • 1 Tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen mango pieces

Put the black beans, coconut milk, lime juice, chili powder, and salt in a medium saucepan and stir until combined. Cook over medium-high heat until the coconut milk comes to a boil. Decrease heat to medium-low, cover, and cook, stirring occasionally, for 10 minutes. Stir in the mango, cover, and cook stirring occasionally, for 3 minutes, or until heated through.

Variations: Omit the mango. Slice or cube 1 avocado. Garnish each portion with half of the avocado before serving. Also, you can replace the mango with one small papaya, peeled, seeded, and cubed.

Cooking Vegan (ISBN 978-1-57067-267-5) is 264-pages. It is published by Book Publishing Company and can be purchased from The Vegetarian Resource Group from our online bookstore.

1 to “Cooking Vegan by Vesanto Melina, MS, RD and Chef Joseph Forest”

  1. Lou says:

    I am a vegan and have pretty much stuck to the same meals everyday. I lack imagination so a cookbook like this would help me. Traditional vegan food can be very bland but this recipe sounds tasty.



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