Who doesn’t know this? You suddenly decide to live vegetarian or vegan. It’s a noble intention, but you face a big problem: “What can I eat now? And above all: HOW should I prepare it? I hardly ever cook and can only boil pasta without it going up in flames minutes later.”
All punks, punk rockers, and other folks who enjoy reading and cooking might want to take a look at the Ox-Cookbook series. Anyone who wants to eat without meat, fish, or other animal products would do well to continue reading here…
The book series, which has found its way into our reality with the help of Uschi Herzer & Joachim Hiller, now includes 4 volumes. In total, there are almost 1000 pages packed with recipes, tips, and tricks for everyday vegetarian-vegan kitchen use. The entire “Ox-Cookbook” project is one big compilation that consists of suggestions and recipes from various people who have (or don’t have) a name in the scene. Whether they are labels, bands, or just good acquaintances and friends: Everyone is encouraged to contribute to and improve the series. So, anyone who can identify as a customer of these books can probably expect an email (if a fifth part is planned) inviting them to submit a cooking tip or two. The contributor will, of course, be mentioned by name in the work. If anyone also has a music suggestion, they can confidently include it. Because there are also tips for suitable (cooking) music to make the workflow a bit more colorful.
The design is very nice and also clear. Even for those who struggle in the kitchen, there are dishes here that can be easily and quickly replicated. The book gently introduces you to the subject: At the beginning, there is, of course, a table of contents, a preface or two, some basic information on nutrition, health, animal products in general, and other niceties related to vegetarianism/veganism. Additionally, there is a small legend adorned with nice symbols found under each recipe. This way, you can immediately see whether it’s vegan food, whether it’s easy, quick, or can be made in large quantities. It looks very good! So, the 4 volumes can certainly be described as clear. It’s also nicely designed: Cute drawings and small comics (in the third book) add a bit more fun to the kitchen. In the fourth volume, there are even a few color photos, although that’s of course a matter of personal taste. I personally preferred the exclusive use of stick figures and pencil drawings.
The clarity is once again highlighted by the aforementioned table of contents: The printed works are divided into different sections. Depending on what you feel like, you can quickly find the desired page. What do I want to eat today? Should it be a large lunch for several people? How about a delicious soup and a tasty salad as a starter? To finish, there’s a delightful dessert that everyone can lick their fingers clean. And didn’t Uncle Klaus want to take home a nice cake? There’s also something for in-between: Whether you want to make dips or spreads, alcoholic or non-alcoholic drinks: The Ox books have a lot to offer and score in every respect with versatility and beginner-friendliness. But professionals also get their money’s worth: Renowned chefs known to the author of these lines praise, despite being “omnivores,” these books with the following words: “I have been a housewife, cook, and mother of two incredibly difficult… uh, charming children for several decades. These books offer many delicious recipes and greatly expand the possibilities for cooking.”
Vegans, in direct comparison to vegetarians, naturally (in this case, but actually slightly) have the shorter end of the stick: While there may be recipes that are also vegan, there are just as many that are based on vegetarian ingredients. Therefore, the more radical animal lovers are somewhat disadvantaged, but this is somewhat alleviated by the fact that there are so many recipes (and thus more options) available. Anyone who also has a bit of imagination and a willingness to experiment can quickly transform a vegetarian dish with the right substitute products (e.g., vegan cream, soy milk, egg replacement powder) into a purely plant-based delicacy. However, those who look closely may also find luck elsewhere: Some recipes are not vegan because the side dishes are not. So, if you omit the side dish (for example, a fried egg), you can still achieve a vegan meal.
At around €10 per book (+/- €1), the series is in an affordable range, which even the last bum (of which I gladly serve as proof) can afford. So, there’s a small plus point in terms of cost as well. There are also some specific packages that include all the books and various goodies (such as a cooking apron). So, anyone who doesn’t own any of these books can surely put together a nice gift package in that regard.
So listen up, dear people. If you also shy away from a hot plate, if you have never really seen the inside of a kitchen, or if you belong to the “boil pasta and put pizza in the oven” faction: These Ox cookbooks are a great investment for anyone who wants to cook or simply learn new recipes. While it may have been optimized for vegetarians and vegans, there should also be a delicacy for the occasional meat consumer. Perhaps some radical meat-eaters will begin to get to know and appreciate the “other side”? That would certainly be desirable…
As a vegan, I give it 10 out of 10 possible points.
Enjoy your meal!
