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June/July 2007
Even Monsters Can Cook
Cookbook Review by Maureen C. Wyse


The Little Vegan Monsters’ Cookbook: More than 200 Delicious Vegan Recipes: Many Wheat-Free and Gluten-Free by Anthony W. Acock and Lourdes E. Cañas-Jovel (New Haven: Little Vegan Monsters LLC, 2007). $19.95 paperback. 202 pages.

Dedicated to helping little vegan monsters everywhere, Anthony Acock and Lourdes Cañas-Jovel share 200 of their most delicious concoctions in their new cookbook. With Spanish, Thai and Indian fares featured most prominently, the LVM cookbook provides a plethora of yummy meals. The book also features wheat-free and gluten-free recipes as well as recipe ideas for kids and holidays. Plus, the pages are filled with personalized photos of the authors and their rescued furry friends. The Little Vegan Monsters’ Cookbook is simply a necessity for every kitchen. And even better, a portion of the profits is donated to the Woodstock Farm Animal Sanctuary!

It is best in any situation to write what you know…and Lourdes and Anthony feature recipes that clearly stem from many years of home cookin’. From innovation, experimentation and years of formal education, the book is truly a reflection of experts in the kitchen, sharing their gifts.

Lourdes attributes her culinary interests and ventures to having grown up in the Bay Area with rich Spanish culture and food. She started cooking up a storm in college when she had no choice but to come up with good recipes as one of the only vegans in Corvallis, Washington. With culinary, French pastry and dessert education, Lourdes’s skills, combined with Anthony’s passion for food led to a book filled with a love of cooking, inspiration for “activism and a desire to bring friends and family together.”

Before diving into the recipes, flip to the helpful “Stocking the Vegan Pantry” section. Also, peruse their “Make It/Replace It” section for some simple steps in making your own ingredients, like vanilla extract, soymilk, powdered sugar and vegan cream cheese.

Because brunch is my favorite meal to cook and eat, the first section was crucial. From simple, yet flavorful Pancakes to the Plantanos Fritos Con Frijoles—plantains and beans—and Vegetable Frittata (sans egg!), this cookbook makes breakfast the best reason to get out of bed.

The Monsters get serious when introducing homemade Samosas, Thai Rice Cakes, and Venezuelan Corn Pancakes to the mix in their “Apps and Sides” section. Sure-fire additions to any meal, your guests will be amazed at the blend of flavors and intricacy… just make sure to keep the ease at which you made them, a secret.

Adorn a salad with their Agave Ginger Dressing or try the Ensalada Tostada or Caesar Salad for a light meal. Accompany those with the smooth and creamy Butternut Squash and Apple Soup for a true culinary hit. The main courses capture a full range from Broccoli Curry, Green Chili Corn Tamales to Jambalaya and Pad Thai. Cap it all off with something sweet. A favorite is the Cranberry-Walnut Biscotti, a crumbly, buttery delight. But do try to make the wonderful Coconut Cream Pie, Blackberry Shortcakes or your own donuts and lemon bars.

With so many appealing recipes, easy to follow instructions and easy to find ingredients, I want to make every single dish (and that rarely happens with a vegan cookbook). Anthony and Lourdes, this little vegan monster thanks you. I can’t wait to get back in the kitchen.

To order a copy and learn more, visit

Recipes From the LVM Cookbook

Green Chili Corn Tamales
Gluten free

14 Large Sheets of Corn Husk
3 C. Masa Flour
3 1⁄2 C. Vegetable Broth
1 C. Non-Hydrogenated Shortening
1 t. Baking Powder
2 t. Sea Salt
1⁄4 t. Black Pepper
1⁄4 C. Onion, chopped
1 1⁄2 C. Corn Kernels
4 C. Fresh Spinach, chopped
1⁄2 C. Mushrooms, sliced
2 Jalapeños, chopped
1 Red Chili Pepper, chopped

1. Soak cornhusks in a large bowl of water while you prepare the rest.

2. Combine flour, broth, shortening, baking powder, salt and pepper to form a masa mix and set aside.

3. Sauté onion, corn, spinach, mushrooms, jalapeños, chili pepper to make the filling and set side.

4. Tear two cornhusks into long thin strips.

5. Spread about 4 T. of masa mix in center of the cornhusk in a 4x4-inch square.

6. Take 2-3 T. of filling and press into masa.

7. Roll tamale up with husk and tie ends with cornhusk strips.

8. Assemble all tamales and place in steamer. Add water as needed to steamer and steam tamales for 1.5-2 hours, until lightly firm. They will firm up even more as they cool.

Serves 12

Fried Pie
They are pies. They are fried.
They are proof of God’s existence.

1⁄2 C. Fresh Blueberries
1⁄4 C. Blueberry Preserves
2 White Peaches, peeled and chopped
1⁄4 C. Peach Preserves
1⁄2 C. Tart Apples
1⁄2 C. Raspberries
1⁄4 C. Raspberry Preserves

1. Mix all ingredients in a bowl.

1 C. Unrefined Powdered Sugar
2 T. Plain Soymilk
1⁄2 t. Pure Vanilla Extract

1. Mix all ingredients in a bowl.

6 C. White Spelt Flour
4 t. Baking Powder
1 T. Sea Salt
1 C. Non-Hydrogenated Soy Margarine
1 1⁄2 C. Ice Water

1. In a large bowl combine ingredients.

2. Knead dough slightly and roll into 2-inch balls.

3. Roll each ball out. Place 1 T. of filling in the center of each dough round.

4. Fold the dough rounds in half. Wet fingers and press on edges to seal ends or use fork to crimp edges.

5. Heat oil and fry each pie for 2-3 minutes.

6. Let cool 2 minutes and drizzle glaze on top.

Serves 12

Cherry-Lime Scones

2/3 C. Vegan Buttermilk
1⁄2 C. Unrefined Sugar
1 1⁄2 t. Egg Replacer
1 T. Lime Zest
1 t. Lime Juice
3 C. White Spelt Flour
4 t. Baking Powder
1⁄2 t. Sea Salt
1⁄2 C. Non-Hydrogenated Soy Margarine, softened
1 T. Filtered Water
1 C. Cherries, pitted

1. Preheat oven to 350°.

2. In a large bowl combine all ingredients but cherries.

3. Fold in cherries.

4. Pour dough onto a lightly floured surface and shape into scones.

5. Place scones onto a lightly oiled baking sheet and bake for 18-20 minutes.

Serves 8