This is a book I’d like to own. I found quite a few enticing recipes and it’s a book I’d use. I expect to borrow it from the library multiple times.
Th...moreThis is a book I’d like to own. I found quite a few enticing recipes and it’s a book I’d use. I expect to borrow it from the library multiple times.
There is some useful information included, though I didn’t make too much note of the nutritional advice as I have trusted sources for that, though the hints & suggestions regarding kids overall seemed as though they could be helpful.
I was surprised at how much sugar there was in some of the savory dishes and there was way too much white flour for my tastes, but substitutions would be easy, and the way the recipes are written perhaps for some kids they’d be more appealing, though some kids would like healthier tweaks too.
I love the many veganized Jewish and Jewish holiday themed recipes. Yum. There are many other sources (cookbooks, websites, magazine articles, etc.) for these kinds of recipes, but these versions do look delicious and not too hard to make.
Recipes I’m especially eager to make/eat, with a couple tweaks here and there, and I admit I had to avoid the temptation to photocopy pages, are, in general order of interest: Matzoh Ball Soup, Latkes, Root Vegetable Latkes, Quinoa Burgers, Mac N Cheez, Baked Ziti, Winter Vegetable Risotto, Creamy Enchilada Casserole, Creamed Corn Bread, Vegetable and Tofu Curry, Thai Pasta, Udon with Edamame and Peanut Sauce, and these desserts, some of which would be fun to make WITH kids, also in a general order of interest: Halloween Candy Bark, Candy Cane Winter Bark, Chocolate Chip Pumpkin Cookies, Cocoa Brownies, Hamantaschen, Rugelach, Chocolate Fudge Cake, No Fail Vanilla Cake.
These are my tastes. There are many more recipes in various categories but hopefully this will give a bit of information about the types of recipes. There are also pizzas and several customize/make your own type dishes. There aren’t photos for every recipe and the photos included are in the center of the book, but they’re glossy color and make the food look scrumptious.
This is one I wish I could own, and I might borrow it again. I often make one dish meals, sometimes eating them with a grain such as quinoa or brown r...moreThis is one I wish I could own, and I might borrow it again. I often make one dish meals, sometimes eating them with a grain such as quinoa or brown rice, but often making a full meal in a single pot. This book gave me some great ideas, and quite a few of the recipes look worth making. I really like the international flavor. In many recipes there are many ingredients I’d want to substitute or change. The lack of photos is the main reason why it gets only 4 stars from me. The only photos are single color photos on the front and back covers. I like Robin Robertson’s cookbooks, and she’s prolific enough now that her books deserve those photographs of completed recipes, even though I know they’re costly. There are easy to follow instructions and there are some good extras included.
The recipe sections cover soups, main dish salads, stovetop simmers and stews, chili, sautés and stir-fries, pastas, and oven to table. There are no desserts.
I can’t list them all, but some of the recipes I’d most want to make or use for inspiration (in order of appearance) are: chickpea noodle soup; black bean soup with kale and sweet potatoes; pesto enhanced vegetable soup; Senegalese-inspired red lentil soup; red bean gumbo; creamy bean and winter vegetable soup; shiitake miso soup; rice and broccoli with lemony white bean sauce; almond bulgar with black beans, tomatoes, and kale; black bean and sweet potato chili; west coast chili; devil’s food chili; black beans and quinoa with shredded vegetables; lemony quinoa with spinach and chickpeas; fusilli with creamy summer vegetable sauce; fettuccine and broccoli with almond-herb sauce; rapini and cannellini rotini, spinach alfredo linguine; linguine with red lentil sauce; frittata primavera; cauliflower comfort bake; spinach and quinoa tart; pesto lasagna; eggplant lasagna; butternut and cremini lasagna; tetrazzini-style fettuccine; baked polenta with red beans and salsa (and the fresh tomato salsa that’s on page 179 is an example of how I like my salsas); polenta bake with spinach and mushrooms; white pizza with arugula pesto; chickpea pot pie; bulgur and white bean bake with cabbage and tomatoes.(less)
Thank you to Da Capo Press for giving me the opportunity to read and honestly review this book, and for getting it to me a bit in advance of publicati...moreThank you to Da Capo Press for giving me the opportunity to read and honestly review this book, and for getting it to me a bit in advance of publication. I’m always excited by new vegan cookbooks, and good vegan cheeses are kind of the last food to be veganized in an appealing way. Copies were provided to me and my co-moderator at the Vegan Cooking & Cookbooks group at Goodreads, plus a copy was provided to us to offer a giveaway to our group members.
It’s a great book: it has a good layout, gorgeous photos of the food & recipes, and there is not as much accompanying text as in some books, but what’s there in entertaining and informative, and enjoyable to read. There is not an overload of information but there are many helpful extras included.
I LOVE the book’s dedication: “To all the animals – so you know that you have not passed this way unloved.”
The recipes actually start in the Cheesy Vegan Pantry section, not typical of most vegan cookbooks.
As someone who doesn’t typically like too much fuss in the kitchen, I really appreciate how at the recipes, the recipe for that cheese and a store bought version are both mentioned as acceptable to use. (I do like a couple vegan cheeses I can buy in grocery stores/eat in restaurant meals.)
Anybody who knows me and has shared meals with me can attest that I’m a picky eater. So I have to state upfront that most cookbook readers and most eaters are likely to enjoy the recipes more than I would. Many of the ingredients often included in the recipes I don’t like. If you like any of the following you’re likely to rate this book higher than I did: mustard, pimentos, alcoholic beverages used in cooking/alcoholic beverages, vegan sour cream, vegan cream cheese, cheesecakes, vegan mayo, vinegar, sweetness in savory dishes, capers, coconut oil, oh, and I know there are more, including vegan cheeses/cheeses in general. A part of me still loves the book. Some of the recipe names are so fun and creative, and how can’t I adore a book that has an entire chapter dedicated to mac ‘n’ cheese?! Though I do have to say many of the recipes in all sections tend toward the sophisticated more than the family, although I know plenty of kids will love them too.
Metric Conversions Store-Bought Vegan Cheese Resource Guide Resource Guide for Cheese Tools Acknowledgments Index
The parmesan cheese recipe looks excellent to me, but most of the others I’d probably opt for the already prepared store bought versions, or other versions.
The recipes that looked best for my taste are, not in any order of preference: Parmesan Cheese, and maybe the Nooch cheese and American cheese, Cheesy Broccoli & Potato Soup, Powwow Mushroom Soup, the Parmesan Croutons, Thyme of Your Life Baked Broccoli, Spaghetti Squash with Browned Buttery Nutmeg Sauce, You Say POtato I say PoTAto Gratin, the Twice-Baked Ricotta Potato Skins, the Black Bean & Jalapeño Tacos, Build Your Own Quesadilla, Pita Pizza in a Pocket, the Avocado Corn & Black Bean Dip, Cheddar Chips, the Dynamic Jalapeño Popper Duo, My Friend Alfredo, Baked Cauliflower Parmesan Penne (I’d make it with vegetable multi-colored whole wheat fusilli!), Lemony Parmesan Linguini, Tomato Gratin with Cheddar Crumbs & Basil Chiffonade, Triple Your Pleasure Fondue, All You Can Eat Pizza Buffet, and there are also a few other possibilities.
Sadly, this is probably the last book I’ll take as a copy to review. Given all that’s been happening on Goodreads the last 6 months, starting with the Amazon buyout announcement, and now the new policies posted on September 19th, I’m not sure what I’m doing about posting any future book reviews. I’ll probably post blurbs for now, but I don’t want to be obligated to review books at Goodreads, so I won’t be accepting any more books in exchange for writing a review. I’m truly sad about this. I’ve accepted books from Da Capo Press before this one, and they’re a quality publisher. I will keep reading their books. A huge thank you to Da Capo Press and Lindsey Triebel for giving me the opportunity to read this book. I will lend it out to others who will appreciate it, and perhaps also review it at various sites. I like supporting authors too. In fact, I know several authors as true friends and unless/until things deteriorate further, I might keep reviewing their books; I’ll definitely keep buying/reading them. My lifelong love for all sorts of books will continue.
Any local friends who’d like to borrow this cookbook? Please let me know and we’ll make arrangements for me to get it to you.
I’m on (mostly) online hiatus, for another couple of weeks, but I came in to review this book.(less)
So, I’ve loved all of Ginny’s books, and have also enjoyed/admired Carol Adams’s and Patti Breitman’s work. This book is another winner, and is geared...moreSo, I’ve loved all of Ginny’s books, and have also enjoyed/admired Carol Adams’s and Patti Breitman’s work. This book is another winner, and is geared toward an important demographic. I consider Ginny a friend and am proud to call her friend. She’s a lovely person and has done so much good for the animals, and for helping people become vegan and helping them be as healthy as possible on vegan diets.
I wouldn’t normally have had this book at the top of my radar given that I went vegan long before age 50, but I like reading all sorts of vegan books (having knowledge is good for outreach and I always learn something new for myself too) and I can’t see Ginny having a book out and not reading it. I’ve even read 2 editions of her book for professional R.D.s
The main thing I can say is don’t avoid this book if you are not yet 50 years old, and definitely read it if you’re considering going vegan, or are a new vegan, no matter what your age, but definitely don’t miss it if you are 40+, 50+.
I went lacto-ovo at age 23, tried to be (and mostly was, at about 95%-99%) vegan from age 34, and finally succeeded going fully vegan (it was a long road) at age 41. My biggest regret about the process is that I didn’t become vegan even sooner than I did. I really envy people who’ve been vegan from a young age, and especially those who are lifelong vegans, but, as the book says, it’s never too late to make a change and go vegan. So, I recommend reading the book no matter what your age.
It’s a wonderful book. It’s packed with all sorts of useful information. I particularly like how, in several short sections, the three authors share their experiences, including what vegan foods they eat. I love vegan food and also think it’s fun to vicariously enjoy what others eat, and imagining myself eating it, not to mention I love getting ideas for foods to actually make. I got all that in this book. Here, “make” is a term used loosely. There are some wonderful included recipes (I was especially happy to see some by Jennifer Raymond, whose recipes are easy to make and delicious) but also included are foods anyone could put together without effort.
I’m grateful for the book’s subtitle, because the focus of this book is vegan, plant-based foods only, not vegan living in every way. For instance, I aim to use no products of any type derived from or tested on animals.
The book’s topics cover proper nutrition, ideas for foods to eat, including how to veganize some favorite non-vegan foods, and aging and various medical conditions and how diet effects them, and really helpful sections on the impact on relationships of making the change to eating vegan when others are still eating non-vegan, and might not understand vegans/vegan foods. Throughout, the authors write about some of their personal experiences, and those are wonderful and very helpful contributions.
I think for people who are interested in but not yet eating vegan, this book will help them see how it’s very possible to succeed eating 100% vegan. It’s an extremely beneficial addition to the genre of vegan “how to” and informational and recipe books.
For those who are over 50, or nearing 50, whether a long time vegan, newly vegan, “veganish”, or interested in vegan eating, I think this book’s contents are helpful and interesting for all these readers.
I often like including the Table of Contents in my vegan books reviews, but I see the Amazon “Look Inside” has that available, for those who want to get a more specific sense of what the book offers.(less)