Salem, MA: Page Street Publishing, 2020. 160pp.

Vegan Buddha Bowls by Cara Carlin Cifelli is a slim paperback volume you will definitely want to add to your collection for meals that are fresh and straightforward but also include many creative twists. Like any cookbook, not every recipe is a winner, but the ones that are will make you want to keep it around, and the ones that aren’t don’t break the bank with money and time, so you won’t be grumpy that you gave them a shot.

The book is broken down by meal types: Beautiful, Bountiful Buddha Bowls; Vibrant, Nourishing Salad Bowls; Comforting Veggie-Rich Pasta Bowls; Easy Plant-Powered Soups; Energizing Breakfast Bowls; and Simply Delicious Sides. From the bowl section, I made the Tangy Tofu Bowl, which was fine, although it didn’t break too much new ground, and had way too much sesame oil in it for me (⅓ cup for four servings). BUT, I loved the way the tofu came out, first seared and then baked in the glaze, and I will definitely be making tofu that way again. 

It is the salad bowl section that will keep me coming back. The Summer Vegetable Panzanella, with corn, peaches, strawberries, avocado, and the most delicious tahini dressing, is basically my new reason for living. It is beautiful and extremely flavorful and I want it every day but I haven’t made it since I started the blog because it hasn’t been summer so I don’t have a picture.  Did that long sentence get your attention?  Good.  Buy this cookbook so you can make this salad. There is actually a panzanella for every season here – the autumn one, choc full of roasted broccoli and brussels, is also really good. The Energizing Sweet Potato & Greens salad was easy and flavorful – although I used store-bought facon instead of making my own, and added some Miyoko’s smoked mozzarella I had on hand.  This salad also featured a tasty lemon tahini dressing. (Note: this book is tahini heavy. I say, bring it on. Just be aware, in case that’s not your thing.) The Green Goddess Salad was less successful for me – my notes say “kind of tastes like the lawn, with cilantro.” The Thai-a-Knot salad was okay, but kind of like a lot of other things. 

In the pasta section I tried to make the Kale ‘Em with Kindness pasta, which calls for a cashew ricotta and an entire tablespoon of liquid smoke. I cut that down, and forgot to include the pasta water in the sauce. So it came out kind of pasty for me, but that was likely my fault and not that of the author. 

The Creamy Cauliflower and Leek Soup sounded like it might be a little boring just reading it on the page, and I might not have made it were I not writing this review. I’m so glad I did! It was flavorful and filling.  It comes together quickly – so all you really need to do is add a chilly night, some good bread, and you’re done!

From the breakfast section, I made the Mango and Bluebs Smoothie Bowl – this is nothing you haven’t done if you’ve ever made a smoothie, but it’s good, and sometimes you just need to be reminded to make yourself a nice fruit  smoothie bowl. 

This book is great addition to the Vegan Beginner or super-busy vegan collection.  It features basic techniques and ingredients you can easily find.  It will only set you back about twenty bucks, so there’s no reason not to pick it up.  And that Summer Panzanella Salad will change your life!  Can’t put a price on that….

I did not receive any form of compensation in exchange for this review.