I’m having such a hard time rating and reviewing this more than a cookbook. It’s a cookbook, and entertaining book, and a book filled with facts about...moreI’m having such a hard time rating and reviewing this more than a cookbook. It’s a cookbook, and entertaining book, and a book filled with facts about food and veganism and the author.
I adored the gorgeous photos (though I wish there had been more of the completed recipes) and the lovely colored drawings. The food looks delicious. The author is interesting and personable. There is quite a bit of good information in this book. The whole book has a peaceful and fun feeling. I appreciated that the author loves animals, and some of the photos and art work show animals.
But my hackles went up. There is iffy dietary/nutritional advice. There is a bit of not so great information in this book. The author is upper, upper class and I really didn’t need to read about her very wealthy family and background and her being a debutante, etc. People with families and wealth might better enjoy her anecdotes. (I think I’m a curmudgeon these days.) Her idea of what constitutes good manners and proper entertaining I found kind of laughable at times, though some of it made sense to me. All that good food is made with a plethora of Earth Balance vegan butter (so many problems here but that’s another review/story), oil, vingegar. Veganaise, and other foods I either don’t like or do my best to avoid. The “Healthy” in the subtitle I guess is open to interpretation; most of the recipes are healthier than those in cookbooks containing animal based foods.
People who like to feel immersed in the upstairs of “Downton Abbey” or “Upstairs, Downstairs” and who are Martha Stewart fans and who like to entertain and serve vegan food, and who appreciate beautiful books, are likely to rate this book higher than I did, especially if they’re not health nuts. It is a lovely book, and I admit as I was finishing it, reading very late into the early morning hours, it made me so hungry I had one of my extremely rare middle of the night snacks. That’s something I do maybe 6 times a year.
I like eating my food. I’m a huge water drinker and only occasionally drink hot and iced teas, black, green, and herb. So when I list the recipes I found especially tempting, it happens that I didn’t include any of the drinks, but I want to say that there are many really creative recipes for various kinds of drinks in this book, in each section.
Even though I’d first read the Contents, for awhile I wondered if this was even a cookbook. There is so much text before the pages with recipes even start, and the extra material continues throughout the book.
The book is divided by seasons and then further divided.
I’m glad this is a library book because I doubt I’ll use this cookbook. I did enjoy reading, and especially viewing it, though.
The recipes that most appealed to me are, in order of appearance:
from Spring: Michael’s Chilled Asparagus Soup; Strawberry Rhubarb Pie; Soba Salad; Baked Vegetable Risotto; Pea Pesto; Red Velvet Cake; Curried Quinoa; Barley, Rice, and Bulgar Salad
from Summer: Pea Pâté; Spaghetti in Fresh Tomatoes and Basil; Zucchini Blossoms Stuffed with Amaranth; Lemon Chickpea Puree; Grilled Corn and Avocado Salad; Spaghetti with Tomatoes and Roast Eggplant; Grilled Herbed Corn on the Cob; Zucchini Fritters; Black Bean Burgers
from Fall: French Toast; Raspberry Muffins; Guacamole Hummus; Mushroom Pâté; Porcini Pappardelle with Pistachios; Broccoli Rabe Orecchiette; Winter Squash in Bulgar; Roast Cauliflower with Turmeric; Cauliflower Puree; Mashed Potatoes with Spinach; Vegetable Tart; Three-Potato Roast; Chard Lentil Soup; Potato Soup with Greens and Farro; Kale and White Bean Sauté; Pumpkin and Split Pea Soup; Curry Chickpea Soup
from Winter: Black Bean Hummus; Squash Soup with Pumpkin Seeds; Broccoli Soup; Kale and Cabbage Soup; Spinach Tofu Lasagna; Penne with Potatoes and Chard; Penne with Peas and Mushrooms; French Onion Tart; Baked Carrot Fries; Cauliflower with Pine Nuts; Dal Vegetables; Kale, Lentil, and Vegetable Stew; Gingerbread; Crepes with Strawberry Rhubarb Crepe Filling; Ice Cream Bombe
The drawings really are darling and they’re probably my favorite part of the book. The whole book is put together nicely. This is a gift worthy book though it does depend on the recipient’s taste in books and in food.
In the Contents, all the recipes all listed under their sub-sections, something I did appreciate, and I like how each season has its own categories not identical to each other as in many cookbooks.
Part II: Spring A Perfect Spring Lunch Spring Drinks Spring Starters and Spreads Spring Salads Spring Dressings Spring Pastas Special Spring Dishes Spring Desserts Grains
Part III: Summer Alfresco Summer Dinner Popsicles Summer Drinks Summer Salsas, Spreads, and Dips Summer Soups Summer Salads Summer Pastas Special Summer Dishes Summer Sandwiches Guilt-Free Burgers Summer Desserts
Part IV: Fall Hearty Fall Breakfast Fall Drinks Fall Spreads, Dips, and Starters Fall Salads Fall Pastas Special Fall Dishes Fall Desserts Greens and Beans Soups Special Greens Dishes Mostly Beans Soups Special Bean Dishes
Part V: Winter Cozy Winter Supper Winter Drink Winter Spreads and Dips Winter Soups Winter Pastas Special Winter Dishes Winter Pastas Special Winter Dishes Winter Stews Winter Desserts
5 stars and not a smidgen less. I’d give it more than 5 stars if I could. This book exceeded my high expectations. This is a must read book for vegan...more5 stars and not a smidgen less. I’d give it more than 5 stars if I could. This book exceeded my high expectations. This is a must read book for vegan women, vegan interested women, and anyone who cares about plant based nutrition.
I will keep it in a convenient place for easy reference, and I intend to frequently refer to it.
This is a marvelous book, so engaging, so informative, so well organized, and it is fun to read. The two authors have written their own distinct sections, but reading this book is a seamless experience. It’s well written and never dull.
I’m a long time vegan (over 25 years since I started my journey and was vegetarian more than a decade before that) and have read extensively about nutrition, starting as a kid because of weight issues and general interest, and in my twenties because of my vegetarianism, including reading Ginny’s professional dietetics books, and I’ve taken college level nutrition classes, yet I learned several things brand new to me and appreciated being updated on other subjects that have new information since I last read about them; some of the research is fairly new. I really appreciate that Ginny cares what’s scientifically valid and what isn’t, and there are numerous references that back up the information imparted.
This is an especially superb book for new vegans and those who are vegan interested, and those who just want to add more plant foods to their diets.
This book addresses the needs of adult women, yet I think family members and friends who are male or adolescents/kids can get a lot from it too as some things are universal, and everybody can enjoy the included recipes.
I highly recommend reading this book cover to cover as I did, but there is an excellent list on pages 315-316, and it summarizes things well, and can serve as a quick reminder of some key points made.
I like how Ginny starts right off with animal rights/suffering, as do both Ginny & J.L. in their meaningful dedication.
I’m going to have to “bookmark”/remember the calorie formula on page 104, and make use of it depending on how much activity I’m getting, and regarding my age range as that also changes.
I’m so appreciative of the “weight” chapter. There are too many books out now encouraging people to go vegan only for reason of a promised weight loss. Most of the information here was not new to me, but a fair amount was. I wish I’d known this information and these tips decades ago, but so much are newly found facts and some is still conjecture. I’m glad so much research has been done and is being done, and I appreciate so much of its inclusion here. Even some of the described techniques I’ve found over the years to be of limited value, I think most women are likely to find them of great value, and my guess is that everyone can find at least some helpful to them. There is so much good and fascinating information included here.
I was fascinated to read about the research that finds that some people may be hardwired for compassion. Several of my ethical vegan friends and I have had discussions over the years about how we feel different in some definite but unspecified way from others we know and love, who love us, who are wonderful people, who often have a strong moral sense, but who are not vegan, even though they know about the reasons we’ve chosen this lifestyle. We’ve been puzzled at the “difference” we’ve perceived, and I’m eager to have my likeminded friends read this book and then have further discussions with them.
There is a particularly good list of resources especially for new vegans and the vegan interested though the http://veganforher.com/ site is not listed; I think it’s new since the book was completed. The section is a handy resource even for those of us already familiar with them.
I did decide to read all the extensive references (pages 321-365!!!) and both indexes, so I read every word of this book. I almost didn’t read the references as I trust implicitly trust Ginny and could tell the book was well researched. I didn’t read the references notes as I read the book as it would have interrupted the flow of what was really interesting narrative, even though I usually do read notes in books as I read along, going from the page I’m on to the back of the book, back and forth. Here, it was more enjoyable to just read the book without those interruptions. The indexes are good, and I was thrilled to see that there are multiple ways to find the recipes in the recipe index.
My only quibble with the otherwise first-rate book Vegan for Life was that maybe it made eating vegan healthfully sound just a tad more difficult than it is, though omnivores have to pay attention to nutrition too but often just don’t know it. I like this book even better (and I did love that book) because the suggestions here seem even clearer and also more familiar to anyone who’s ever paid attention to nutrition and diet.
The recipes are divided into sections: Breakfast; Salads, Sides, and Dips; Soups and Chili; Sandwiches and Burgers; Pizza and Pasta; Hearty Entrees; Dessert
Since I rarely exactly follow recipes, I appreciate that Fields encourages experimentation and deviations. There is a wonderful and very useful introduction to the recipe section. And, most importantly, the recipes’ ingredients follow the recommendations made in the nutrition sections.
I have to say up front that I’m a picky eater and there are many foods I don’t like, including ones that appear in some of the recipes, ingredients that most eaters probably do like, including vinegar, coconut, mustard, vegan bacon, vegan mayonnaise, capers, sundried tomatoes, vegan chicken-style seasoning and broth, dulse flakes, tempeh, soy curls, tvp, vital wheat gluten, Tofurky “ground beef style” (or any style Tofurky), seitan, vegan sour cream, etc. so it’s actually amazing how many of the included recipes appeal to me:
In Breakfasts: the Creamy Vegetable Breakfast Casserole, Silky Strawberry Smoothie, and “Ice Cream” for Breakfast
In Salads, Sides, and Dips: Mediterranean Beans with Grains, Nutty Quinoa and Cherry Salad (and I would make it with the black beans!), Brazil Nut and Almond Paté, the Tangy Tomato Dressing, and the Cashew-Almond Orange Dressing
In Soups and Chili (my favorite section, I think): Easy Tofu Pumpkin Soup, Creamy Kale Miso Soup, Portobello Mushroom and Barley Soup, and Lentil and Millet Chili
nothing for me in Sandwiches and Burgers because the recipes heavily rely on vegan meats
in Pizza and Pasta: Spinach Bow Tie Pasta Salad, Socca Pizza, and Black-Eyed Pea and Collard Green Pizza
In Hearty Entrees: the Quinoa-Millet Veggie Bowl, and 3 of the Tofu dishes (but with lemon or lime or other citrus juice in place of the vinegar)
and none of the 3 desserts (no chocolate is the main reason)
Other readers and cooks, especially those who enjoy vegan meats (or animal flesh meats) will likely enjoy many more of the recipes, and the ones I’ve listed look scrumptiously delicious to me. All the recipes add immeasurably to this book.
One confusing thing: the recipe on page 258 has a description that doesn’t seem to match the recipe ingredients, an editing issue, I guess. At all the other recipes, the short introductory text for each, make the book more readable, more fun, and more interesting.
Part One: Going Vegan 1. Going Vegan: An Easy Transition 2. Vegan Nutrition: A Primer 3. Beyond Ingredients: One Healthy Diet
Part Two: Healthy Eating for All the Times of a Woman’s Life 4. Understanding Research on Vegan Diets and Women’s Health 5. Diet and Hormones Throughout a Woman’s Life 6. A Plant-Based Plan to Enhance Fertility 7. Growing New Vegans: Nutrition for Pregnancy and Breastfeeding 8. Powered by Plants: The Female Vegan Athlete
Part Three: Lifelong Health for Vegan Women 9. Health and Happiness Beyond the Scale 10. Healthy Aging 11. Preventing Breast Cancer 12. Eating for a Healthy Heart 13. Strong Bones for Life 14. Fighting Pain with Plant Foods 15. Controlling Diabetes 16. Feeling Good: Managing Stress and Depression 17. Veganism Beyond the Plate
Part Four: Recipes
List of Recipes Recipes
Metric Conversion Chart Acknowlegments Resources for Vegan Women Appendix A: Be a Healthy Vegan Woman for Life Appendix B: Food Sources of Nutrients That Are Important in Women’s Health References Index Recipe Index
Thank you to Ginny Messina for giving me an inscribed copy of this book, and thanks also to Da Capo Press who, in exchange for an honest review, provided copies to me, my co-creator and co-moderator of the Vegan Cooking & Cookbooks group and in addition provided a copy for a giveaway to our group members.
So, I now own two copies, which means I have an extra copy for lending out. I actually recommend owning your own copy, and that might be cheaper for those of you not local because of shipping costs, but if you would like to look at it first, and/or if you can’t afford to purchase the book and if your local library doesn’t have it, I’m happy to lend you my extra copy. My preference is to first lend it out to local people, and then long distance people, and I’d love it that if you borrow the book from me you review it here at Goodreads, and also on any blogs & other sites where you write book reviews, if applicable. Just pm me and ask if you are interested.(less)
I have to say that while I am giving this book 3 ½ stars, I did find many 5 star worthy recipes in the book. I found many recipes enticing and might b...moreI have to say that while I am giving this book 3 ½ stars, I did find many 5 star worthy recipes in the book. I found many recipes enticing and might borrow this book again, and try several/many of them. And as I wrote and reviewed the book, I felt compelled to up my original official rating from 3 stars to 4 stars because of the information and some recipes, and then back to 3 stars because of the absence of onions and especially garlic. They’re not in these recipes. Of course, I’d usually add them. With tweaking, I’d like these recipes more, though some I’d make as they’re presented.
The bliss word drove me a bit nuts. Bliss this and blissful that. Some will like this. I could have done without it.
Once again, for my tastes, there is included too much vinegar, coconut, and sea veggies. This is a macrobiotic vegan cookbook and while I’ve enjoyed plenty of macrobiotic meals, and sometimes seek them out, I don’t follow a macrobiotic diet. So I saw tomatoes and some other verboten foods improving some of the recipes, once again just my opinion. But plenty of the recipes looked delicious to me as is.
Aside from the bliss/blissful words issue, there is some wonderful information in this book. The text at the beginning of the sections and the recipes and elsewhere, well all of it is helpful, especially the instructions & tips. There are some entertaining quotes throughout the book.
Not every recipe has an accompanying photograph, but many of them do, and the photos are wonderful.
The recipes are divided by the four seasons and a fifth anytime section; this is for each recipe section. Each recipe has these applicable icons: raw, gluten-free, soy-free, low or no oil, less than 45 minutes, and then chef favorite and fan favorite. I love the various suggested menus, the daily meals ones and the special occasion and specific eaters ones too.
Everything is in printed in lower case letters.
table of contents:
foreword by Kim Barnouin
first things first
finding your bliss how to read this cookbook the icons creating the ideal kitchen space and pantry pantry basics the tools tips for getting started basic cooking and cutting techniques prepping station
breakfast and brunch for champions appetizers and soups for every occasion not-your-average fresh salads and dressings delectable vegetable sides whole grains and carbs do a body good sea vegetables, huh? compassionate proteins healthier desserts you crave
sample menus resources acknowledgments index metric conversions
Here are the recipes I most want to make. The ones with an * in front of them are the ones most likely to inspire me to borrow this book at least one more time.
from breakfast & brunch of champions: *kamut crêpes and *lemon crème sauce; pineapple cornbread muffins; mixed berry couscous surprise; orange-pumpkin ginger french toast; *pumpkin spice pancakes; *roasted sweet and yukon potatoes; southwest tofu scramble
from appetizers and soups for every occasion: *hearty lentil soup; sweet carrot-ginger bisque; easy guacamole; chilled corn bisque; curried sweet potato and carrot soup; citrus herb cashew crudités; *azuki bean and japanese pumpkin soup
from not-your-average fresh salads and dressings: sweet pumpkin dressing
from delectable vegetable sides: african collard stir-fry; lemon-roasted asparagus; pumpkin with apricot-ginger glaze; *root fries; lemon-roasted beets, brussels, and yams
from whole grains and carbs do a body good: *simple lemon-scented basmati rice; *millet mashed “potatoes”; macro “mac and cheeze”; *sage-infused polenta fries; wild harvest pilaf
from sea vegetables, huh?: NONE of them. I’m a huge vegetable lover. When I was a child I loved all but three vegetables and as a young adult I grew to enjoy and/or love them too. But I never tried sea veggies until I was well into adulthood, and I simply don’t like them. I can tolerate a small amount of kombu in certain soups, but that’s about it, so this (short) section is not my personal cup of tea.
from compassionate proteins: ***millet black bean burgers; laotian tofu larb; * baked oil-free falafel with tzatziki sauce; *blissful two-bean harvest chili; macro mole enchiladas; * pan-fried tofu with carrot-ginger sauce
from healthier desserts you crave: heavenly raw chocolate mousse; *pumpkin hot chocolate; chewy trail mix bars; velvety chocolate mousse with berry sauce and toasted walnuts
I do think this is an excellent cookbook and I think that most who are interested in vegan and/or macrobiotic recipes are likely to enjoy it. Back to 4 stars?! Oh, I need ½ stars!(less)
This is a paperback book but it’s LARGE and HEAVY, very.
It has absolutely gorgeous photos for many of the raw ingredients and for most of the recipes...moreThis is a paperback book but it’s LARGE and HEAVY, very.
It has absolutely gorgeous photos for many of the raw ingredients and for most of the recipes.
I’m not the least surprised that I found out I do not have a well equipped kitchen, but I’m now very interested in getting a microplane grater and a mandoline.
I borrowed this book from the library, renewing it several times, but I don’t plan to use it or buy it. However, I can see giving it as a gift to friends who enjoy cooking and who do have a lot of the equipment called for and a well stocked pantry full of basics, and those who have room/money and interest to buy additional needed foods and tools.
I really enjoyed reading all the little stories accompanying each recipe, for instance the story at the Charoset Tart (think Jewish Passover) and the idea of the recipe better than the actual (alcohol included) recipe, and that was true of many of the recipes.
Overall, most of these recipes require too much fuss for me, but I appreciate that all contain “real food” and there are few shortcuts. For me there is too much alcohol, too much oil, too much sugar (including in some savory dishes), and a plethora of bell peppers. Now, except for sea vegetables, I enjoy all vegetables, but bell peppers are among my least favorite of vegetables. Give me jalapeños or Serrano peppers over the mild bell peppers virtually any time.
The Contents is highly unusual for a cookbook, and I don’t think I’ve seen this organization in any other books. The author said he’d have been bored to write a cookbook that was organized typically: by appetizers, soups, entrees, sides, desserts, drinks, etc. The index works but often requires you to go from one word to another (guided) word to get to where you want to go, and that’s to the basic food words. For instance, if you go to espresso (gelato) it tells you to go to coffee. However, the index isn’t even really needed. All the recipes show in the Contents under their section, and all the contents are on two facing pages; every recipe is easy to find.
Acknowledgements Introduction Ingredient Sourcing The Vegan Pantry The Well-Equipped Kitchen
Chapter 1: Morning Chapter 2: Afternoon Chapter 3: Evening Chapter 4: Late Night Chapter 5: Very Late Night
Resources Index Table of Equivalents
Due to my GERD I don’t eat late night or very late night, but obviously any of these recipes can actually be made any time of day. That’s a good thing too because I was surprised by how much coffee, tea, (and alcohol too?) are included in those last 2 chapters.
Recipes I personally would enjoy and that I found intriguing are:
from Morning: Breakfast Fries; Savory Breakfast Torte; French Toast with Cardamon Pear Compote; Breakfast Strata
from Afternoon: Lavender Lemonade; Dukkah; Muhammara; Hummus with Tahini; Ceviche de Vegan; Baked Ratatouille in Phyllo; Garbanzo Bean and Tomato Soup
from Evening: Moroccan Orange Salad; Brussels Sprout Slaw; Nutty Mushroom Risotto; Celery Root and Fennel Chowder; Roasted Brown Bag Vegetables (I don’t need the Vegan Aioli to go with them); Potato Torte; Eggplant Parma-Style; Zucchini Lasagna with Pesto; Seared Tofu with Date Barbecue Sauce; Espresso Gelato; Mexican Chocolate Gelato; Piñon Gelato
from Late Night: Garlic Mushrooms; Chocolate-Tahini Timbales
from Very Late Night: Hazelnut Halvah; Maple-Chipotle Pecan Popcorn
That popcorn snack recipe does look amazing, and it’s the main reason I may actually use this book to make recipes, which would entail borrowing the book yet another time.
It’s a beautiful book, and it would make a great gift for experienced home cooks, cookbook collectors, those who love photos in their cookbooks, vegans and those who cook for vegans, or for anyone who likes gourmet plant based food. My guess is that most people who are willing to put in some effort in the kitchen and those who like or don’t mind a fair amount of sugar, oil, and alcohol, will give this book 5 stars.(less)
I’m so excited. This is the first time in ages I’ve gotten an advance copy of a book, and it was a book I really wanted; I couldn’t have selected a be...moreI’m so excited. This is the first time in ages I’ve gotten an advance copy of a book, and it was a book I really wanted; I couldn’t have selected a better book to receive early. I had the book in hand 10/23 and the official publication date is 10/30. I finished it on 10/26, reading it over my “official vegan anniversary” of 10/24, United Nations Day. I feel very fortunate. Thank you so much to Lindsey Triebel at deCapo Press for the opportunity. She contacted my co-creator and co-mod of the Vegan Cooking & Cookbooks group here at Goodreads, and provided copies to Lee & I, and also a third copy we entered in a giveaway eligible to all our group members. Our discussion of this book can be followed at our group discussion thread: http://www.goodreads.com/topic/show/1...
4 ½ stars
Those here who’ve read any of my other cookbook reviews know I’m more of a cookbook reader than a cook. I use cookbooks less for the precise recipes and more as inspiration for ideas of how to put together various foods and spices.
½ star off because most of the recipes call for more fuss than my usual fare and so many require more counter space and equipment than I have. Also, and this is a picky eater talking, many of the recipes have foods I do not like, including coconut, vinegar, salt, etc. Those things that are downsides to me will not be negatives for every reader. I do really appreciate how she singles out the many recipes that are good for kitchen novices; I don’t see that helpfulness in that many cookbooks.
The organization and layout of this book is excellent. It’s easy to find everything, and in more than one place.
Terry Hope Romero’s introductory text and directions are very well written and communicated so engagingly. Her material, including many extra tips, is interesting, informative, practical, and clear, and at times amusing and entertaining. This is a cookbook that is fun to read cover to cover.
I appreciate the recipe icons at applicable recipes. They are: especially friendly to newbie/novice chefs, under 45 minutes, most time inactive cooking so can relax, cheaper ingredients, low oil & no nuts or avocado, no wheat or barley/gluten free, no soy.
The photographs are wonderful; they’re beautiful and the completed recipe photos are mouthwatering. There is not one for every recipe, but there are many, including some photos showing food preparation and food ingredients. There are also some helpful drawings, most designed to instruct in food preparation.
There are 30 ideas for menus in the Menus section in the back of the book. That’s many more than in most cookbooks with a menus feature.
Hmm. The subtitle of the book says 300 recipes; the title page says 250 recipes. I didn’t count, but there are plenty of recipes in here, some sure to appeal to almost everybody. Either way, this is a wonderfully hefty book. I’m really grateful that I own it and can frequently refer to it.
I love the book’s dedication: “To Vegans Everywhere: Past, Present & Future.” That includes a lot of people, hopefully more & more.
Here are the recipes I’m most interested in making:
There are none from the spice blends, although I’d like to have all those on hand. (Really, I need a personal chef AND I’d love for this author to open up a restaurant. Unfortunately, it would most likely be in NYC. I officially cast my vote for San Francisco. Please!)
I don’t like either seitan or tempeh so none of those recipes are listed from me. People who like vegan meats are going to find many more recipes in the following section:
from The Three Protein Amigos: Savory Baked Tofu, also with Mediterranean Baked Tofu Marinade and with the African Baked Tofu Marinade
from Pickles, Chutneys & Saucier Sauces: Whipped Garlic Dip; Chickpea Parmigiana Topping; Mexican Dried Chile Salsa; Green Tahini Sauce; Toasted Hazelnut Crunch Dip; and despite my dislike of too much salt, the Preserved Lemons
from Salads, Spreads & Sandwiches: Peruvian Purple Potato Salad; Curried Avocado Summer Rolls; Mango and Peanut Millet Salad; Garlicky Potato Dip; Pumpkin Seed Mole Dip; Pistachio Date Quinoa Salad; Sweet Autumn Toasted Pita and Kale Salad; Mexican Chopped Salad; Kale, Preserved Lemon, and Pomegranate Salad; Roasted Pumpkin Salad with Dukka; Soft Red Lentil Kibbe with Fresh Herbs
from Soups: White Bean Farro Soup with Chickpea Parmigiana; Ginger Peanut Squash Soup; French Farmhouse Asparagus Bisque; Yellow Split Pea Soup with Chard; Red Lentil Dahl with Tomatoes and Curry Leaves
from Curries, Hearty Stews & Beans: Pumpkin Black Bean Posole Stew; The Great Big Vegetable CousCous; Eggplant Shakshuka with Green Tahini Sauce; Lebanese Moussaka Stew; Deluxe Tofu Vegetable Mafe (without the vinegar)
from Dumplings, Breads & Pancakes: Homemade Soft Corn Tortillas; Spinach Coriander Roti; Coriander Rye Muffins; Your International House of Dinner Crepes; Very Nice Chickpea Crepes
from Asian Noodles to Mediterranean Pasta: Greek Eggplant Lasagna, including the Mushroom Eggplant Pastichio; Fusilli with Almost-Sicilian Arugala Pesto, Potatoes, and Peas; Pad Thai with Avocado and Spicy Greens
from Hearty Entrees: Moroccan Vegetable Filo Pie; This is Sparta! Spinach Pie; Fluffy Scrambled Chickpea “Eggs” with Shallots; Mostly Mediterranean Eggplant Parmigiana
from Robust Vegetable Entrees & Sides: Roasted Broccoli with Sage; Okra Masala; Lemon Garlic Potatoes; Luscious White Bean and Celery Root Puree, Daikon Edamame Lettuce Wraps
from Rice & Whole Grains: Jollof Brown Rice with Fresh Thyme; Fluffy Spiced Couscous; Freekeh and Millet Pilaf; Bulgar Wheat Mujaddara with Toasted Orzo
from Sweet Beginnings: Rose Water Date Semolina Squares; Ethiopian Chocolate Flourless Torte, and the Mexican Chocolate Torte
What if the World Was Vegan?
How to Use This Book
Part 1: Kitchen Cartography: Mapping Your Way to a Brave New Vegan Cuisine Before Cooking During Cooking After Cooking, Chill Out Ingredients Shopping Lists Kitchen Equipment
This is one of the hardest ratings I’ve ever assigned. I could have rated this from 5 to 2 stars. For me, for using it, I suspect 2 or 3 stars, for mo...moreThis is one of the hardest ratings I’ve ever assigned. I could have rated this from 5 to 2 stars. For me, for using it, I suspect 2 or 3 stars, for most people who have even the remotest interest in vegan cheese, I’d say 5 stars. Vegan cheeses are definitely improving, at least according to most palates. The cheeses created by this author, after a tremendous amount of work and experimentation, and passion and love, are probably amazing. I’ve never tasted any. I doubt that I’ll make many, though I’d love to try some. The author is local and does sometimes have events. I’d like to try some, though not all, of these cheeses. I like this author, a lot, as a person and as a chef. Her old vegan restaurant in my city, Now and Zen, was one of my very favorite restaurants, and I still mourn its loss, as do many of my friends, some of them omnivores.
Anyway, this is an amazing book; it’s just not one that personally thrills me. I had to try for 6 ½ years to go fully vegan, and my difficulty was mostly because of craving cheese, most specifically sharp cheddar, and to a lesser extent, guyere, etc. cheeses. But after many years, I finally got over my need for any cheese. I’ve found a couple vegan cheeses I like, and occasionally eat, and I suspect the ones in this book are superior in every way to those. But, I’m not THAT interested anymore. I was intrigued by this book though, especially because of its author, and I can heartily recommend it to those interested.
The author is very personable and I love her little stories about her children and life and her year of experimenting with vegan cheeses. She really, really worked at it, and from all reports I’ve heard, she succeeded.
There is a short text blurb about the recipe on the top of every recipe page. Each of the full recipes (vs. just the ones for the basic cheeses) have nutritional information showing the numbers for calories, protein, fat, saturated fat, carbohydrate, sodium, calcium. Most of the recipes do look delicious, and I know this author is a fabulous cook; I’ve eaten many of her pre-vegan cheese recipes.
There are some mouthwatering photos of some of the recipes and of the cheeses themselves.
Some of the ingredients I find unappealing. I’m talking vegan yogurt and coconut oil, etc. ingredients that most will probably enjoy. I’m a picky eater and have a fairly long list of vegan foods I don’t like. That includes one in the cheddar cheese, the cheese I’d be most interested in trying. Ditto the guyere.
One huge positive of this book is that while making many of these cheeses takes some time, most of them seem reasonably easy to make, a few really easy to make. I was surprised that most of the cheese recipes seemed doable. The full recipes, most it would help to have some experience in the kitchen.
I can recommend this book to anyone who loves cheeses, especially vegans, anyone allergic to dairy, those who are lactose intolerant, and anyone avoiding animal based cheeses for any reason, and cookbook readers, especially those interested in making their own cheese.
Foreword by Dixy Mahy Preface: My Year of Vegan Cheeses Acknowledgements Introduction
Chapter 1: Artisan and Aged Cheeses Chapter 2: Air-Dried Cheeses Chapter 3: Meltable Cheeses Chapter 4: Almost-Instant Cheeses Chapter 5: Other Dairy Alternatives Chapter 6: Cheese Sauces and Fondue Chapter 7: First Courses and Small Plates Chapter 8: Entrées and Accompaniments Chapter 9: Sweet Cheese Dishes and Desserts
Glossary Suppliers Index About the Author
I feel really, really guilty giving this book only 3 stars, even though I could have also given it 2, instead of 5 or at least 4 stars. Just FYI.(less)
Wow! I cannot rate this book with fewer than 5 stars, even though there were some things that bothered me, big time. I’ll get those out of the way fir...moreWow! I cannot rate this book with fewer than 5 stars, even though there were some things that bothered me, big time. I’ll get those out of the way first. I don’t like that for eating disorders the only advice dispensed is to participate in OA, a 12 step program. I’m really sick of not having alternatives mentioned. I loved how the first author talked about her own earlier years’ struggle with food and eating, but her way is not the only way. I also don’t like the hedges on honey and veganism. And then there is the whole "you'll lose weight as a vegan" claim, though she does make clear that's if you eat the healthy stuff and don't overeat. There are a few other such things.
But overall, I agree with these (mother-daughter) authors about everything they say.
I came to this book skeptical in the sense that I thought because I’m an experienced and long time vegan, I wouldn’t take that much from it. But I loved it.
I appreciate how this could be a life changing book for many people now, the way Diet for a New America was for me in 1988, over 24 years ago. I am in awe of how many issues are addressed. In fact, with books such as this, I usually include their contents in my review. Here, there are 6 dense pages of contents, too long to share, and so much content within each section. I love the messages given here, the philosophy espoused. I like her take on how to be vegan or how to move in that direction. I admire her priorities. I love how Victoria is a good mother and loved learning about Adair and enjoyed Adair’s contributions to this book. I love the mother-daughter angle, their history and now when both are adults. Every time I thought of something that should be included, I eventually came across it as I continued reading. I love that recipes are included and think they are good ones for a vegan primer. This (first) author is a health food, primarily raw, vegan, but she, of course, is vegan for the animals, and the environment and world hunger are mentioned too; all reasons to be vegan are at least touched on. I adore quotes so I really liked that each chapter begins with a fabulous quote. The book’s dedication is one of the best ever: “To the animals I’ve known by name and to all those who have no names.” So powerful!
I read this book with new vegans and the vegan interested in mind, to see if I would recommend it to them. I do, heartily, and I also recommend it to experienced vegans such as myself, especially activists, but also just as one more supportive book.
This is an entertaining read. It’s fun to read, and at times I laughed and smiled, and at times I felt sad. I experienced the gamut of emotions. Much to my surprise, if I was in book buying mode, I’d purchase this book. Mine is a library copy. It’s a wonderful book, an all in one re content, and very accessible, very friendly; I don’t know a better way to describe it. I liked it so much more than I’d anticipated. Because of the 12 step content I thought I was going to give it only 4 stars, but I just can’t downgrade for that. Many will like that and for those such as me who don’t, I trust that we’re smart enough to ignore the few things here that don’t work for us because most of what’s included is exceptionally useful. Throughout the book and in the back of the book, there is a lot of good resource material.
I had many things reinforced for me and I learned some things too. The next time I get my B12 tested I’ll do the MMA urine test instead of a blood test.
I think that this book will be most appreciated by new vegans, the vegan interested, experienced vegans, readers who know vegans, in that order, and by parents and other mentors in all those categories, and definitely by vegan activists too. I surely hope so.
for me: 2 to 3 stars, and I suspect for many: 4 to 5 stars
I almost didn’t read this book because its title is so unappealing to me. I am not a carnivo...morefor me: 2 to 3 stars, and I suspect for many: 4 to 5 stars
I almost didn’t read this book because its title is so unappealing to me. I am not a carnivore, not even an omnivore at heart. I don’t miss meat, and I tend to like naturally vegan foods. I like Ellen, and Portia, and a few Goodreads’ friends convinced me to read it, and I’m glad that I did. I greatly admire celebrities when they use their influence for good, and this book (among other things) is a good example of that. Creating a 100% vegan cookbook that has mainstream appeal is a laudable act. The author-chef is the personal chef for DeGeneres & de Rossi.
However, while I found a few tempting recipes, overall for me, there is too much salt, too much oil, too many faux meat and other animal similar foods, and foods I don’t enjoy such as vegan mayo, mustard, vinegar, and the majority of the recipes require more work than I am willing to put in, at least on any kind of regular basis. There are quite a few easy to make recipes and I’m aware that I dislike many flavors others like. I am glad I read this cookbook, but I’m also glad it was a library book.
This is a fabulous cookbook for cooks who don’t mind spending some time in the kitchen, who want to eat vegan but who enjoy animal based foods, for fans of Ellen DeGeneres and Portia de Rossi, and cooks who want access to chef created recipes.
I appreciated that the recipes are international, with some from the U.S. south, where Ellen is from.
The photos are great, with luscious looking photos of many of the recipes, helpful photos of food preparation for a few of the recipes, wonderful photos of people, including Ellen & Portia and the chef author and his family, with some absolutely adorable ones of the author’s young son helping prepare food.
Ellen’s short piece was good and inspiring, and the chef’s was very interesting. Portia’s nearly brought me to tears; it was very emotionally touching. Her short story alone is worth reading this book. There are some interestingly written blurbs by the chef at many of the recipes, several of them amusing. The chef seems like an especially nice guy.
Most of the recipes did not appeal to me but I think they will to many others. If I could do 2 star ratings, I’d assign 2 ½ stars for myself and 4 ½ stars for others.
Some recipes I can see making as is or with minor adaptations are:
from Breakfasts: Buckwheat Pancakes, Quinoa and Berries Breakfast Cereal, Whole Wheat Waffles with Maple-Berry Syrup, Tofu Scramble with Springtime Vegetables and Crispy Potato Squares
from Appetizers and Snacks: Kale Chips
from Soups: Potato Leek Soup, French Onion Soup, Creamy Grilled Asparagus Soup
from Pizza, Pasta, and Pasta Sauces: Potato Gnocchi in Sage Brown Butter, Homemade Ravioli with Tofu Burrata and Portobello Mushrooms, Wild Mushroom Tomato Sauce, Almond Pesto
from Entrées: Shiitake Lettuce Cups, Southwest Rice and Beans, Baby Bok Choy with Crispy Tofu and Sprouted Brown Rice
from Sides: Mac ‘n Cheese, Risotto, Twice-Baked Potato, Roasted Butternut Squash and Yams with Caramelized Leeks, Grilled Polenta Cakes, Garlic and Herb Baby Red Potatoes, Creamed Spinach
from Beverages: Agua de Melon (Melon Water)
from Desserts: Peach Crisp, Mexican Wedding Cookies, Vegan La Bete Noir (the Black Beast), Chocolate Chip Cookies
from Condiments, Sauces, and Dressings: Cashew Cream, Blackening Spice, Pico de Gallo, Dark Red Mole Sauce, Quick Enchilada Sauce, Charred Red Onions, Orange Citrus Dressing
Foreword by Portia de Rossi Introduction: From Carnivore to Vegan Chef The Pantry and Some Basics Chapter 1: Breakfast Chapter 2: Lunch Chapter 3: Appetizers and Snacks Chapter 4: Soups Chapter 5: Salads Chapter 6: Pizza, Pasta, and Pasta Sauces Chapter 7: Entrées Chapter 8: Sides Chapter 9: Beverages Chapter 10: Desserts Chapter 11: Condiments, Sauces, Dressings Afterword by Ellen DeGeneres Acknowledgments Index(less)