I was almost through reading this book, just in time to return it to the library, and I received one last holiday/thank you/etc. gift from a friend whI was almost through reading this book, just in time to return it to the library, and I received one last holiday/thank you/etc. gift from a friend who bought a copy of this for herself, and a copy for me. I’m so excited. If I can’t get to NYC at least I have access to the food. Even if I get to NYC, unless I can find an apartment there for at least an entire month, I couldn’t possibly eat at Candle 79 more than a very few times. To tell the truth, I was hoping I wouldn’t be wowed by this cookbook. I was hoping I’d feel satisfied being in NYC and avoiding this expensive restaurant, but no such luck. This is a must go destination, even if I end up making a lot of the recipes myself.
This is a great vegan cookbook, a great cookbook.
It’s gorgeous and it’s a pleasure to read cover to cover.
There are mouthwatering photos of the recipes and also of foods in their natural state and of the restaurant. (Almost) every recipe has its own photo.
There are vegan meats and cheeses, alcohol, vinegar, and some other foods in which I don’t have interest, but most dishes contain ingredients I love and most others could be easily tweaked.
This is a very readable book, engaging and interesting. I love how the first restaurant, Candle Café, started: with New York lottery winnings. (It has its own vegan cookbook.)
I notice from the resources list they like my favorite organic maple syrup, Shady Maple Farms, from Canada.
Amuse-Bouches and Appetizers Soups Salads Entrées Sides, Sauces, and Secrets Brunch Desserts Drinks
Glossary Resources Acknowledgments About the Authors Index Measurement Conversion Charts
The dishes I most want to eat/make are:
from appetizers: Roasted Artichokes with Spring Vegetables and Crispy Onion Rings; Avocado Salsa; Smoked Paprika Hummus
from soups: Jerusalem Artichoke Soup with Crispy Sage Leaves; Herbed Potato-Leek Soup; Black Bean and Roasted Poblano Soup
from salads: Watercress, Jicama, and Corn Salad with Jalapeño Dressing
from entrées: Spring Vegetable Risotto; Wild Mushroom and Spring Vegetable Fricassee; Herb-Marinated Grilled Vegetables; Saffron Ravioli with Wild Mushrooms and Cashew Cheese; Manicotti Rustica; Potato Gnocchi; Pan-Seared Pine Nut Pesto Tofu; Chile-Grilled Tofu with Avocado-Tomatillo Sauce; Live Lasagna; Black Bean-Chipotle Burgers
from sides, sauces, and secrets: Barbequed Black-Eyed Peas; Sweet Potato Mash; Potato Cakes; Polenta Fries (one of the few fried foods I’ve seen I’d be willing to put my stomach, and health, through); Soba Noodles; Gingered Sugar Snap Peas; Roasted Plum Tomato Sauce; Pesto; Apricot Chutney; Cashew Crème Fraîche
from brunch: Chickpea Crepes; Wild Mushroom, Asparagus, and Spring Vegetable Crepe, Butternut Squash, Mushroom, and Sage Crepes; Home-Style Pancakes with Blueberry Butter; Mixed-Grain Waffles with Raspberry Butter
from desserts: Sorbets; Mexican Chocolate Cake; Apple-Apricot Strudel; Chocolate Mousse Tower (it alone being worth a trip to NYC!); and
Doughnuts, which seem to be sans holes here, but since that means more cake so who cares?! they reminded me of the discussions we’ve been having in the Vegan Cooking & Cookbooks group, including about vegan doughnuts, in a couple of our discussion threads.
from drinks: Apricot Spritzer; Ginger Ale
I know nobody can eat like this all the time, due to expense and time constraints, but honestly, when I read all the vegan cookbooks and online and in magazines vegan recipes out there, for those living in areas with access to many different types of foods, why not vegan?! Completely satisfying food!
I want to add that this is a gourmet restaurant with elaborate dishes, but most look surprisingly easy to make, though I suppose this book is best for experienced cooks. ...more
So, I don’t have a slow cooker and might never get one. My building’s electricity is such that I wouldn’t trust leaving it plugged in when I wasn’t hoSo, I don’t have a slow cooker and might never get one. My building’s electricity is such that I wouldn’t trust leaving it plugged in when I wasn’t home. A friend gave me a pressure cooker years ago and so far it’s gone unused. I think the same thing might happen to its opposite, although this book sure makes it tempting to get and use a slow cooker.
Why am I giving this book 5 stars when most dishes list at least one ingredient I don’t like and there is not a photo for every recipe, and I don’t have a slow cooker? (not yet, anyway) Because it’s a fabulous addition to the genre of vegan cooking and a wonderful book for cooks who do have slow cookers. I love the layout and organization, the author’s instructions and tips. The cooking directions are clear and yet causal, and I loved them. I appreciate that when applicable recipes are listed as soy free and/or gluten free, and so many of the recipes are both. I like that the author is frugally minded. The photos that are there are mouthwatering, and for me amazing that they were cooked in a slow cooker. And she frequently mentions whole grains as an option. I’m big on whole grains, not just for health but I find the taste and texture more satisfying than that of refined grain flours/foods.
And then there are the recipes in the staples and the breads sections. Those are the ones that make it extremely temping to get a slow cooker. They might convince me to get one when my budget allows for it.
Some of the staples recipes that have me longing for a slow cooker are dry beans from scratch, preserve-the-harvest tomatoes, beyond easy baked potatoes, any-occasion roasted garlic, fall harvest fruit butter, and perfect pumpkin purée. Some of the breads equally tempting are chock-full of veggies cornbread, foolproof focaccia, whole-wheat pumpkin gingerbread, crusty rosemary breakfast bread, wholesome chocolate chip banana bread.
A smattering of other recipes that caught my eye (and most of the soups and stews would be perfect for me without the frequently included chicken flavored vegan bouillon) are Italian eggplant casserole with cashew-tofu ricotta, creamy butternut squash risotto, fantastic faux mashed potatoes, creamy scalloped potatoes, big pot of oatmeal, be-my-Valentine chocolate oatmeal, have-it-your way brownies, and berrylicious biscuit-topped fruit cobbler. The photo for that last one completely sold me.
I can understand why the author has multiple slow cookers. It’s easy to make an entire meal of many dishes in these handy cookers.
I love the quote from John Robbins at the beginning of the book. That man is the reason I went vegan when I did.
I’m glad I own this one. Even without a slow cooker the recipes give me ideas for many things I can make. And the recipes that have one or two or three ingredients I don’t like (I guess I am a picky eater), well, they’re easy to tweak. I also suspect I’d want to add more seasoning to many dishes, and spicy and hot peppers to some, and the author even specifically mentions how and when to check for seasoning strength preferences.
Introduction: Slow Cooker Love Chapter 1: Slow Cooker Basics Chapter 2: Staples You’ll Want to Know: Make Your Own Bouillon, Seitan, Sauces, and More Chapter 3: Simmering Soups That Cook While You’re Away Chapter 4: Steamy Stews and Curries That Save the Day Chapter 5: Casseroles (and Loaves) You Wish Your Mother Had Made Chapter 6: Easy-to-Make Pasta and Grain-Dishes Chapter 7: Mouthwatering Meatless Mains Chapter 8: Super-Easy Side Dishes Chapter 9: Sandwich, Tortilla, and Taco Fillings Chapter 10: Beautiful Breads Not From Your Oven Chapter 11: Party Snacks That Cook While You’re Getting Ready Chapter 12: Breakfasts Worth Waking Up For Chapter 13: Decadent Desserts and Delightful Drinks Acknowledgments About the Author Index...more
Delectable, sumptuous photos! They’re some of the most mouthwatering (and dangerous!) I’ve seen in any cookbook. Every recipe has its own photo and thDelectable, sumptuous photos! They’re some of the most mouthwatering (and dangerous!) I’ve seen in any cookbook. Every recipe has its own photo and they’re placed on the same pages as the recipes. I appreciate that. The whole book has a beautiful layout. I liked the different hued pages too. The trouble is, the recipes are way too tempting; hence my recommended to audience. I was enticed by nearly every single photo.
The cookie recipes are incredibly inventive and fun, and most look delicious to me. There are fortune cookies and dog treats and so much variety in types of cookies included.
Every recipe is accompanied by a note, and there are entire page notes with all sorts of tips. I like that this author has a couple blogs and this book, but she also shares other places to get cookies: others’ recipes and those purchased already made. One page is devoted to how to successfully mail cookies to give as gifts, a wonderful inclusion.
The ingredients needed to make these recipes are easy to find and the recipes look doable, and this from someone who hasn’t sifted flour for decades.
Some of the cookies have very unusual flavors, some are familiar old standards; there is a huge variety, and variations are given for some of the recipes.
I appreciated the healthier cookie section that gives information for those wanting cookies that use whole grain flour, or are lower fat, or lower in sugar, or allergy or gluten free, and one gluten free recipe is included.
I’m impressed that Peloza started writing this book while she was in high school! And this book is a huge accomplishment for her and a gift to the vegan cookbook genre. And, it may sound strange to say for a cookbook that doesn’t have a lot of text, but the author is a fine writer as well as cookie baker.
I know the Peanut Butter Dog Treats will be a hit with all the dogs I know, and they look healthy too. So, I most want to make those. The Fortune Cookies would be so fun to make, with fortunes of course, because I’ve only once seen commercial fortune cookies that don’t contain cow’s milk and/or egg, and have never been to a restaurant that has vegan fortune cookies. Even though any recipes can be altered, I appreciated the inclusion of the Gluten-Free Chocolate Chip Cookies. The other cookies I most want to bake/eat are the Orange Chocolate Chunk Cookies, Bakery-Style Crispy Chewy Chocolate Chip Cookies (with a hint of maple), Kelly’s Chocolate Chip Cookies, Soft Baked Chocolate Chip Cookies, Garrick’s Chocolate chip Cookies, the Pink Lemonade Cookies, the Chocolate Peppermint Wafer Cookies, and the Autumn Clouds Pumpkin Chocolate Chip Cookies. Also amazing looking: Chocolate Peppermint Cream Bars, Chocolate Jam Thumbprints, Cashew Butter Chocolate Chip Cookies, Peanut Kiss Cookies, Almond Cloud Cookies, Pixies, Orange Vanilla Dream Bars, Soft Peanut Butter Chocolate Chip Cookies, Soymilk’s Favorite Cookies, Candy Cane Chocolate Chip Cookies, Oatmeal Scotchies, English Toffee Squares, Adorable Bleeding Heart Sandwich Cookies, Inside Out Peppermint Patties, Vanilla Sandwich Cookies, Iced Caramel Cookies, Ginger Snaps, Four-Way Chewy Ginger Cookies, Cinnamon Roll Cookies, Espresso Chocolate Chip Shortbread, and Soft and Delicious Oatmeal Cookies. I also thought it was a fun touch to include information on how to Make Your Own Sprinkles Kit, a butter cream (various flavors possible) frosting recipes, and a recipe for marzipan.
Ackknowledgments Introduction 1. How to Be a Cookie Connoisseur 2. Cookies Inspired by Drinks 3. Totally Nuts and Seeds! 4. Blissfully Chocolate Cookies 5. No Bakes 6. DIY Versions of Mass-Produced Cookies 7. Fruity Cookies 8. Bar Cookies 9. A Take on Tradition 10. Helathier Cookies and Baking for Specific Needs 11. Nostalgia: Everyone’s Favorite Cookies 12. Cookies You Would Find at a Tea Party 13. Decorating Ideas and Recipes for Homemade Cookie Fixin’s Index Conversion Chart
My Goodreads’ friend Chrissie recently asked me if reading all these vegan cookbooks weren’t making me hungry. Well, this one, even though I was careful to read it at times when I wasn’t physically hungry, almost did me in. It’s a wonderful cookbook and I can, without reservations, recommend it to all vegans who eat cookies and it’s also 100% gift worthy for any occasion....more
So, I don’t like fake meats and my old, very long ago preferred diner meals aren’t really done here, but I did really like the book. And I’ve never liSo, I don’t like fake meats and my old, very long ago preferred diner meals aren’t really done here, but I did really like the book. And I’ve never liked pot roast or Eggs Benedict, or many other dishes many of these dishes are based on. I think most vegans will like this book better than I do, but I do really like it.
Unfortunately, there aren’t photos for most of the recipes, but the included photos are good. And, there are photos not only of some of the completed recipes but also of (empty) diner scenes, so they really help to set the tone and inspire some nostalgia. In the index it says the numbers in italics indicate pages where there are photos but frankly I couldn’t distinguish italics from regular text. But, the photos are relatively easy to find, even though they are scattered throughout the book.
I love her book’s dedication and acknowledgements too; they’re funny and heartfelt. There isn’t a lot of “extra” material in the book, but there are some good non-recipe sections, and each recipe has a short blurb about it that I enjoyed reading. The resources are mostly businesses that sell foods or cooking equipment. The Vegan Pantry section has a list of foods, a list of special equipment, and a page of helpful cooking and baking tips.
The Contents: Acknowledgements; Introduction; The Vegan Pantry; Breakfast; Breads; Soups, Salads, & Sides; Main Courses; Desserts; Sauces & Incidentals; Resources.
It might be more helpful for me to give a sampling of the names of the recipes since my taste differs from so many others. For instance, I don’t like anything that reminds me of meat. But, as I typically do, I will list the recipes that most appealed to me. From Breakfast: Mocha Muffins, Cinnamon Orange Rolls, Banana Chocolate Chip Bread, Blueberry Loaf Cake with Lemon Glaze, Mocha Java Cake, Malted Waffles, Pumpkin Spice Pancakes, and Whole Grain Pancake Mix. (Yes, there are many savory dishes included too. So many of these could be in the dessert section, I know.) From the Breads: Chipotle Scallion Double Cornbread and Cinnamon-Sugar bread. From Soups, Salads, & Sides: Garlic Mashers. From Main Courses: Mushroom Burgers, Quinoa Burgers, and Cheesy Mac. (And there are many vegan meat dishes for those who enjoy them, and many other dishes I didn’t list that don’t rely on faux meats.) The desserts really shine. The very most appealing with my favorite photo in the book is the Ooey-Gooey Brownies, which also have a cute name. Also, high on my list of enticing desserts are the Lotsa Chocolate Pudding, Banana Pudding Pie, Double Chocolate Strawberry Pie, Chocolate Mint Truffle Pie, Peanut Butter Chocolate Ice Cream, and the Soft and Chewy Chocolate Chip Cookies. In the Sauces & Incidental section, the recipes that look the best to me are the Creamy Sage and Pepper Gravy, the Rich Brown Gravy (can easily be made gluten-free!), the Two-Pepper Golden Gravy, the Basil and Spinach spread, the Cheesy Sauce, and the Garlic Dill Cheeze.
I appreciate that this cookbook author dedicated a lot of time and effort to get many of these recipes just right. Many of them do look delicious and I think this will be a fine vegan comfort food book for many cooks/eaters. Many recipes look kid friendly. And I don’t think I’ve ever seen a recipe for English muffins in any other cookbook....more
Vegetarian Times magazine was the first veg*n magazine I ever read. I no longer read it, even though I know it now contains many more vegan recipes (aVegetarian Times magazine was the first veg*n magazine I ever read. I no longer read it, even though I know it now contains many more vegan recipes (and they’re labeled as such!) than when I read it a few decades ago. But, when I saw this book I was very interested in reading it, particularly because it’s doubtful I’ve previously seen any of the recipes in their magazine, given how many years it’s been since I’ve been a subscriber, and I’m so grateful they’ve created an all vegan cookbook.
It’s a very accessible cookbook. Most of the recipes seem relatively easy to make, and some use convenience foods such as canned beans, yet most of the recipe are reasonably healthy. I’d personally not use salt and would use less oil, at least in the savory dishes, but those adjustments are easy to make. Most of the ingredients look as though they’d be easy to find. The subtitle of the book is: 250+ Easy, Healthy Recipes for food lovers and compassionate cooks.
The Contents: Acknowledgments, Introduction, Foreword (by [Neal D. Barnard]!), Cooking and Prep Terms, Menu Ideas (for every kind of special occasion imaginable), and then the recipes: Starters; Drinks; Burgers and Sandwiches; Salads; Pasta and Noodles; Rice and Whole Grains; Tofu, Tempeh, and Seitan; Vegetables; Easy Beans and Lentils; Baked Goodies: yeast breads, quick breads, biscuits, and scones; Sweet Treats; and Sauces, Dips, Spreads, Jams, and Marinades. Then, there are the Sources and the Index. The sources aren’t comprehensive but are still fabulous and include resources for: Good, Clean Food and Vegan Nutrition, Community, and Education and Tools That Rule: Kitchen Must-Haves.
If it will take 30 minutes or less to make a recipe, that is mentioned at the recipes. All recipes have nutritional information for calories, protein, total fat/saturated fat, carbohydrates, cholesterol (0 of course!), sodium, fiber, and sugars.
There isn’t a photo for every recipe, but there are quite a few photos and they’re all lovely, with each completed recipe beautifully presented. It’s a very attractive book.
Each recipe has a little text blurb about it, and many of the recipes also have other tips and info on their pages.
The recipes I’m most eager to try are the Spaghetti with Roasted Broccoli “Pesto”, Butternut Squash Risotto with Pesto, Vegetable Paella with Tofu, Baked Leek and Sweet Potato Gratin, Bulgar and Curried Potatoes and Peas, Quinoa and Spinach Soup, Curried Lentils with Cauliflower, Moroccan Pumpkin and Lentils, Colcannon, Tofu Baked with Peanut Sauce, Twice Cooked Polenta Wedges with Black Eyed Pea Salsa, Roasted Asparagus Tapenade, Casablanca Quinoa Salad, Garlicky Oven Fries, Vegan Moussaka, Refried Beans, Chard and Pearl Barley Soup, Moroccan Harira, and Fresh Tomato Farfalle. And, even though I like getting my calories from food and drink mostly water and occasionally tea, I’m very intrigued and would like to try the Frozen Hot Chocolate Smoothie and the Homemade Ginger Ale. There are also many tempting desserts, quite a few of the decadent type, the type I tend to enjoy most. I wouldn’t make the garlic bread as is, but the Garlic Bread recipe gave me an idea of how I can continue to make garlic bread, even though I’ve pretty much given up Earth Balance spread for health reasons, at least for now.
I borrowed this from the library, and though I doubt I’ll buy it (I have limited funds so have to be very selective about my book purchases, and I also already own over 100 vegan cookbooks and rarely use them) I think it’s a fine vegan cookbook....more
So, I love the title of this book and I couldn’t resist borrowing it from the library. I’m glad I didn’t buy it though. Most of the recipes are not mySo, I love the title of this book and I couldn’t resist borrowing it from the library. I’m glad I didn’t buy it though. Most of the recipes are not my cup of tea. I was surprised at how few appealed to me, even though I don’t like vegan meats. Naturally, most of the recipes I could see making are desserts. The savory dishes that struck my fancy are the vegan parmesan blend and the vegan ricotta, cheese recipes, and the vegan kugel with broccoli rabe and chanterelles, and the garlicky white beans. One sort of dessert that looks wonderful are the vegan Belgian waffles. For me, the two most intriguing and tempting desserts are the vegan Twinkies, those because the author encourages creativity so I’d definitely make the filling chocolate, and the dessert that made me the hungriest was Bubbe’s pinwheel cookies. I doubt I’d make any of these though. There’s a wonderful professional vegan bakery that makes single serving vegan versions of Hostess cupcakes, whoppie pies, and other such unhealthy fare, and I can partake if and when cravings strike. I actually usually prefer vegan versions of cakes, cookies, etc. and nobody can tell they’re made especially vegan anyway as they don’t taste any differently from traditional versions, and they’re so delicious and there are plentiful recipes in many cookbooks and on many websites. The homemade vegan marshmallows look good too, but once again, those are easy to buy. Making the marshmallows and cookies and Twinkies could be a fun cooking project to do with older kids.
What I did love about this book is that the author is entertaining. She writes well, she’s funny, and she includes interesting autobiographical information that is heartfelt, amusing, and interesting, and which gives more substance to what would otherwise be just a collection of recipes. I do acknowledge that the recipes are highly creative. People who long for gourmet or junk animal based foods are likely to appreciate this book. Most of the recipes seem to take more work than is worth it to me, but for experienced cooks the instructions are clear and the amount of work to make many of the recipes would likely seem more reasonable than it does to me.
There are eight pages of photos that show seventeen of the completed recipes; they’re all in one place in the center of the book; the front cover photo might be an eighteenth recipe but I think the three photos on the back cover may be duplicates. (Yes, the Twinkies are shown.) I wish that there were more photographs because the ones included are a welcome addition, but I have a strong preference for photos for every cookbook recipe, something I realize is probably often not feasible because of the expense. The index is designed well for searching and finding ingredients and recipes.
Each sub-section of the contents has recipes, though many don’t have even a tangential relationship to the title name, but I like including cookbook contents pages because they do give at least some information about what to expect in the included recipes, although this book’s contents aren’t as easy to share as for most cookbooks:
The Shaggy Kitchen Have-to-Have Pantry Essentials
1 Hail Seitan! and His Followers…
The Staple Seitan Recipes Seafood Cheeses and Other Dairy Products Eggs
2 Recipes Guaranteed to Get You Laid…
Jenn Shaggy’s Guide to Cooking and Shagging Making Fresh Pasta: Because Everyone Looks Sexier Covered in Flour About the New Mexican Hatch Chile Pepper Fungi? Fungai! Vegan Surf and Turf
2. Satisfying the Vegan Munchies…
(a bunch of recipes and only one sub-title):
Pizza: The Fancy Way and the Quick Way
4. Vegan Holiday Survival Kit…
(a bunch of recipes)
5 Grillin’ & Chillin’…
(another section with a bunch of recipes and only one sub-title):
Let’s Have a Korean Barbeque!
6 Get Baked…
(a bunch of recipes)
Metric Conversions Acknolwdgments Index
NOTE: Okay, sharing the contents might not work very well for this cookbook; its presentation is unusual....more
So, I’m desperately hoping that this author and/or other authors (I’d love a few books) take this material, greatly expand on it, and write a compreheSo, I’m desperately hoping that this author and/or other authors (I’d love a few books) take this material, greatly expand on it, and write a comprehensive book or books about the history of veganism.
I bought this ebook, which was advertised correctly as a mini-book, and I even learned a few things, although I already knew almost everything included in it. It was easy to read on my iPhone, thankfully, because I do not own a Kindle. This short ebook was reasonably priced and I don’t regret purchasing it.
This is very well written but it seems more like a magazine article than a book, or a sketchy outline for a book, and given its short length, too much is included that is only tangentially related to veganism. That was somewhat disappointing. There are many links (an advantage of an ebook!) and I haven’t clicked on any of them, but I might at a later time.
I’d love a book that covered the history of veganism from the beginning, not just from 1944 when Donald Watson coined the term. And, while it would be impossible to include all activists, organizations, books, legal cases, and everything about the evolution of veganism, I’d love as much detail as possible.
Now, I’m even hungrier for a book that covers a comprehensive history of veganism. However many might be published, unless they look poorly reported, I’ll eat up any and all of them. Reading this just whetted my appetite. Every time a really special vegan book comes out I wish I’d written it, and I wish I would take the effort to tackle a project such as a vegan history book but, given that I’m unlikely to take on such a project, I hope someone else does this.
For what this is, I liked it well enough, and it might be a good introductory piece to read for those just learning this material. For myself, it left me unfulfilled....more
I’d started this but then put it down because I’ve also been waiting for another book, A Vegan Taste of the Caribbean, so that I could ideally read boI’d started this but then put it down because I’ve also been waiting for another book, A Vegan Taste of the Caribbean, so that I could ideally read both books together, but that book is still in transit and this book is due back at the library very soon, so I went ahead and read the rest of this book first. I love that there are at least two cookbooks with Caribbean area recipes that are both 100% vegan.
I really like this author. She writes well and engagingly. I like all the “Island Tip” tips. I love the text at the beginning of each section and at the start of each recipe. The biographical, cultural, and especially historical information I found all of it interesting. The mingling of history and food is my cup of tea. And I really enjoyed reading about the different islands/communities and their different food traditions. I want to support this author. If/when I’m in a position to again buy books this is one I’ll buy. As it is, I might have to borrow it again from the library; my city’s library did not have it so I got my copy from our sister library system. I think I will ask my library to purchase at least one copy.
I’m not as familiar with Caribbean cuisine as I am with many other types. I’m now very intrigued. Even though I don’t like many frequently used foods, I’d like to try some of these dishes. For those eaters/cooks/reader who, unlike me, do like coconut, vinegar, rum, mustard, and a few other foods not appealing to me, they’ll probably enjoy these recipes without the tweaks I’d have to make to some of them. I love hot peppers and was delighted to see that habanero peppers and Scotch Bonnet peppers make frequent appearances. My favorite peppers are probably the milder jalapeños, but I also like habañeros a lot and I think I’ve enjoyed Scotch Bonnet peppers when I’ve had them.
Toward the beginning of the book there is a glossary and I’m so glad it is there. There were a couple completely unknown to me foods and a few others I’ve never seen or tasted.
Recently, my Goodreads’ friend Petra asked me if I’d ever tried breadfruit. I haven’t. But now I’d really like to find and eat some. It’s included in this book, in recipes and there is even a photo of the whole fruit. I’ll have to hunt around at the many ethnic markets in my area and try to find some. Not local but I am not likely to ever travel to areas where it is grown and I need a bit of adventure in my life.
All the photos are in a center section and there are not photos for each recipe, but the ones there are in gorgeous and mouthwatering color, and there is a nifty camera icon right on the contents pages and index pages at each recipe that does have an included photo. I really appreciate how for a few of the recipes there are multiple photographs that show step by step the making of the recipes. Wonderful touch!
The Introduction includes: Some Notes on Caribbean Cooking; Glossary of Ingredients; Essential Equipment for a Caribbean Kitchen; Some Basic Techniques in the Caribbean Kitchen.
Introduction Chapter 1: Condiments and Sauces Chapter 2: Breakfast Dishes Chapter 3: Appetizers Chapter 4: Soups and Stews Chapter 5: Entrées Chapter 6: Side Dishes Chapter 7: Caribbean Tea Party Chapter 8: Desserts Chapter 9: Drinks and Cocktails Acknowledgments Index About the Author
Some of the recipes that especially caught my eye and that I’d enjoy without leaving out ingredients are:
from condiments and sauces: Green Mango Chutney, Curry Sauce
from breakfast dishes: Cornmeal Bakes, Sweet Potato Drop Biscuits, Herbed Sada Roti, Banana Fritters, Pumpkin Fritters, Hearts of Palm and Tofu Scramble
from appetizers: Photourie (Split Pea Fritters), Breadfruit Chips, Eggplant Choka
from soups and stews: Creamy Pumpkin Soup, Yellow Split Pea Dal
from entrées: Lentil Patties, Trinidadian Doubles, Bajan Macraroni Pie with Tofu Cheddar (okay, for that last one I would have to leave out vinegar & mustard)
from side dishes: Creole Rice, Dal Puri Roti, Spicy Baked Sweet Potato Wedges, Classic Barbadian Sweet Potato Pie, Breadfruit Cou-Cou, Boil and Fry, Creole Ratatouille, Sautéed Spinach, Warm Green Banana and Squash Stir-Fry, Okra in Sofrito Sauce, Sautéed Okar
from drinks and cocktails: Caribbean Lemonade, Unfermented Ginger Beer, Soursop Punch (What’s weird is that I loved the author’s note at the beginning of this section “Please remember to drink responsibly.” but I then didn’t notice any alcoholic beverages. Where’s the rum? Or in my hurry to finish the book, did I miss it?)
I just had to look up Conkies. They’re on pages 191-192 but that page was torn out of the book by a previous (rude) library patron. Photocopying may be against copyright law but doing that seems preferable to making this recipe unavailable to future readers. I probably wouldn’t have listed them above because they have coconut but I’ll bet the author wrote an interesting note for the recipe and I’ll bet many readers of this book would love them. Sad and irritating.
So, I learned a lot from this book and I enjoyed reading it. I stayed up to finish it, and managed to put down my current “can’t put down” novel, The Invisible Bridge, and read this book instead.
This fabulous, attractive and wonderfully organized book was a welcome Christmas present from my friend Terri. Thanks Terri! The book was on my to-reaThis fabulous, attractive and wonderfully organized book was a welcome Christmas present from my friend Terri. Thanks Terri! The book was on my to-read shelf, but it probably would not have been available at the library, and this is a book I want to have on hand as a reference tool. This is going in a handy to reach place in my kitchen. I’m thrilled to own it.
Wow! Even though I’m not interested in many of the recipes (most of the meat substitutes for instance) this gets 5 full stars from me because the recipes are incredibly inventive and because, even though I know a lot about vegan substitutions for non-vegan foods, I learned so much. Some of what I learned is different egg substitutions depending on the original purpose of the egg in the recipe and how it’s possible to make your own healthier sweeteners. The four pages long complete guide to vegan food substitutions at the end of the book is worth 5 stars. As I finished the book, I noticed that chart, and was very grateful to see it; there is so much good information through the book, but having the summary at the end is very helpful. You can use them in any recipe, not just the recipes included in the book.
Each recipe has the following icons when applicable:
corn free, for the more experienced cook, gluten free, low fat, nut free, quick and easy, raw, soy free, wheat free
dairy sub, cheese sub, egg sub, meat sub, fish sub, by-product sub, gluten sub, soy sub, sugar sub, fat sub
I love that whole wheat pastry flour makes a frequent appearance. If I bake, that’s the flour I want to use if I’m using wheat flour. A lot of the desserts looked great to me. Of course. The crispy chocolate cereal candy (I shouldn’t have been reading this book when I was hungry), the purely pound cake, and the GF-ingerbread cake looked extremely appealing. I also got some terrific ideas for sandwich spreads.
Section One: Let the Cows Come Home! Foolproof Substitutions for Dairy
Chapter 1: How to Substitute Dairy: Recipes Chapter 2: How to Substitute Cheese: Recipes
Section Two: Make the Chickens Smile!: Foolproof Substitutions for Eggs
Chapter 3: How To Substitute for Eggs: Recipes
Section Three: Keep the Farm Animals Flourishing!: Foolproof Substitutions for Meat
Chapter 4: How to Substitute for Beef, Chicken, Pork, and Seafood: Recipes
Section Four: Leave the Bees to Buzz!: Foolproof Subs for Animal By-Products
Chapter 5: How to Substitute for Honey and Gelatin: Recipes
Section Five: Let Your Body Rejoice!: Foolproof Substitutions for Gluten, Soy, Refined Sugar, and Fat
Chapter 6: How to Substitute for Gluten: Recipes Chapter 7: How to Substitute for Soy: Recipes Chapter 8: How To Substitute for Refined Sugar: Recipes Chapter 9: How to Substitute for Fat: Recipes
Section Six: Enjoy Kitchen Success!: The Complete Chart of Vegan Food Substitutions
I consider Ginny a friend, but I can honestly say a top notch job was done with this material; even if I’d never had any personal contact with Ginny II consider Ginny a friend, but I can honestly say a top notch job was done with this material; even if I’d never had any personal contact with Ginny I know I’d have respected and enjoyed the book just as much as I did.
This book is absolutely the best book out there for up to date, as of 2011, vegan nutrition. It’s wonderful, full of indispensable information for vegans and vegan interested people at every stage of the life cycle, and those who know them, and those who work with them in various capacities. (I hope these authors write an update if/when new information comes to light, which it likely eventually will.)
Ginny Messina is my favorite R.D. and Jack Norris is my second favorite R.D., even though there are several other vegan R.D.s I highly respect and like. So, I was very eager to read this book. I immensely respect these two authors and what they’ve done with the creation of this book.
Okay, I’m a bit of a nutrition geek. I took a college level nutrition class and have read extensively on my own, including two editions of Ginny’s book for professional registered dietitians and other health professionals: The Dietitian's Guide to Vegetarian Diets: Issues and Applications. But, this book is definitely aimed for laypeople, though it doesn’t dumb down the information; the layperson reader is given respect in how the information is presented, not condescended to at all.
The book is very well written and very readable, and able to be enjoyed by and useful for both adults and teens.
As an ethical vegan, chapter 16 Why Vegan? was closest to my heart, and I particularly appreciated it being there and respected its placement as the last full chapter. Including it and having it at the end of the book was a wise choice, in my opinion. Each farmed animal gets just a short (not too overwhelming) section, which educates the reader how these animals raised for food are treated. I’m so glad this information was included in what is primarily an outstanding health-promoting book.
I normally read all books cover to cover, every word, in exact order, but I admit I headed right for chapter 11, which covers vegan diets for people over 50. So, I read that chapter twice.
There are so many great things about this book. I love the honesty re B12 and other nutrients, the scientific rigor of evaluating different types of studies and critical thinking re current information and acknowledgment that in some cases we just don’t know or there is more than one way to interpret findings. This is a book for laypeople, and it covers vegan diets at all stages of the life cycle.
This book is particularly recommended for new vegans and those who are interested in vegan eating, but as a long term vegan, I learned quite a bit, about which I was not at all surprised. I can highly recommend this book to all vegans, the vegan interested, those who cook for or know vegans, those who work in various capacities with vegans and those nearly vegan.
I love the attitude of the two authors, of promoting veganism for the animals, but also to encourage people to eat as healthfully as possible without being overly restrictive and definitely allowing for “treat” foods.
I’ve been fully vegan for nearly 17 years, and mostly vegan for over 23 years, and lacto-ovo for more than a decade before that, and I read a lot about nutrition, but I learned quite a bit about amounts. I also hadn’t know about USP for vitamin supplements, and am motivated to take a DHA & EPA supplement, especially given my age. The thing I learned that shocked me the most was that white pasta (I eat whole wheat/whole grain pasta 95% of the time) is lower on the glycemic index (GI) than brown rice. Whoa!
Most importantly, this book has motivated me to do a better job of eating more nutrient dense food, especially since I have to eat very low calorie to lose weight, especially since for over 7 years injuries have significantly reduced my ability to strenuously exercise.
The menu plans are probably especially helpful for new vegans and those considering veganism, but I got some lovely ideas for foods to eat more often or add in to my diet.
I thoroughly enjoyed the section by and about vegan teens and children.
The resources list is particularly useful, not comprehensive, but I think the authors chose the very best examples for each section, and I found a couple more blogs I’ll probably follow. (Whether I find the time to actually read them is another matter.)
My only quibble (and I told Ginny this when I was reading this book) is the contention that swimming is not particularly useful for building bone density. I’ve read elsewhere that when swimming laps the water acts as a resistance and the body gets weight bearing exercise that way. And, over a couple year period when I swam a lot and did virtually no other physical activity, my spine gained a significant amount of bone density. But that’s the only information in the book that I question. I implicitly trust every other bit of information from these two authors. They’ve definitely done their homework, and then some.
And, Ginny, the co-author, is an active Goodreads reader member (she’s never participated in irritating author promotion, never ever) and I love discussing books with her here, particularly historical fiction and children’s books. As icing on the cake, in her acknowledgements she thanks her buddies at Goodreads, this site. Us! Hooray! Very cool! And thoughtful!
Introduction: Going Vegan for Life
1 Understanding Vegan Nutrient Needs
2 Protein from Plants
3 Vitamin B12: The Gorilla in the Room
4 Calcium, Vitamin D, and Bone Health
5 Fats: Making the Best Choices
6 Iron, Zinc, Iodine, and Vitamin A: Maximizing Vegan Sources
7 The Vegan Food Guide
8 Making the Transition to a Vegan Diet
9 A Healthy Start: Vegan Diets in Pregnancy and Breast-Feeding
10 Raising Vegan Children and Teens
11 Vegan Diets for People Over Fifty
12 Plant Food Advantages: Health Benefits of a Vegan Diet
13 Managing Weight, Heart Disease, and Diabetes
14 Sports Nutrition
15 Is It Safe to Eat Soy?
16 Why Vegan?
Vegan Resources A Quick Guide to Cooking Grains, Beans, and Vegetables Metric Conversion Chart Acknowledgements Notes Index...more
The fact that this passage a day book didn’t annoy me to death, even when I was actually reading one entry per day, goes a long way toward making theThe fact that this passage a day book didn’t annoy me to death, even when I was actually reading one entry per day, goes a long way toward making the book a 5 star book for me. But, it’s also informative, smart, touching, useful, and inspiring.
I did do the "read a passage a day" for a while, but that just isn't how I enjoy books, so I finished it way, way "early" and did not take a full year to read it; I got up to/on page 83 of 310 reading it that way: and then it turned out I'm really, really not a passage a day kind of person and so I stopped doing that and I just read through the rest of this book. I got tired of feeling depressed every Thursday, and some Fridays too, with the entries that were included. The whole book was more fun for me reading it straight through cover to cover, more quickly, even though many passages were worth taking time to reflect about before moving on to the next entry. Many readers will appreciate the daily “food for thought” and will revel in savoring this book very slowly. For me, it was hard to put down: I wanted to keep reading. And, I don’t need a daily companion. But, I like the book and the idea of it for those who like reading daily passages out of books. I really appreciate that the author from the start tells readers to use the book any way they please; she’s very nurturing in all she does, in my experience with this particular instruction too.
This is an excellent book, especially for new vegans and those who are curious about veganism, but it’s also a supportive book for long-term vegans and vegan activists.
Lovely and interesting photos of food, animals, etc. and the whole book has an attractive layout and appearance, down to the attached purple ribbon bookmark.
Introduction How To Use This Book
A Year in the Life of a Joyful Vegan
Monday/For the Love of Food Tuesday/Compassionate Communication Wednesday/Optimum Health for Body, Mind, and Spirit Thursday/Animals in the Arts: Literature and Film Friday/Stories of Hope, Rescue, and Transformation Saturday + Sunday/Healthful Recipes
Resources and Recommendations index Photography Credits Acknowledgements About the Author
Each Monday highlights one particular plant food, each Tuesday gives tips on being careful how language is used when communicating in general and advocating for animals more specifically, each Wednesday has various testimonials from those who have gone vegan and various tips for being healthy, being kind to the environment, etc, each Thursday has excerpts from literature/books, films, etc. and I found many of them depressing, but some were uplifting and fun, each Friday has wonderful short stories, most by everyday people, many relating their transformations to veganism, and Saturday-Sunday has one recipe for both days, almost all of which have appeared previously in this author’s published cookbooks, some of which make use of a Monday covered ingredient. I was going to give some examples of Monday through Sunday, but decided not to as I got enjoyment as I turned each page and found what was there. (Feel free to post a message and if you want some examples I’ll gladly provide them.) I feel perfectly content as a dedicated vegan, but for some I can see this book fulfilling the function of rejuvenating them in their commitment or inspiring them to become committed.
For those who want to read a passage a day for a year, they can easily start on any Monday; they don’t have to start at the beginning of a calendar year.
Vegan goes mainstream! As a vegan, gotta love it! Simple recipes for non-cooks such as myself; I love that too! As with all their cookbooks, all theseVegan goes mainstream! As a vegan, gotta love it! Simple recipes for non-cooks such as myself; I love that too! As with all their cookbooks, all these recipes have the triple-test promise.
Oh, almost everything looks so yummy, and the macaroni and cheese looks easier to make than the (healthier) recipe I'm going to try tomorrow. I wish this book had been out when I was still buying Earth Balance vegan butter and Follow Your Heart vegan cheddar cheese. If/when I am really in the mood & need comfort food, I'll be trying the mac & cheese! (I’m having a craving and it’s been ages since I’ve had cravings, and I think the more recent times it’s been mostly for desserts, mostly chocolate desserts.)
I have to remember to read cookbooks only after I’ve eaten and never when I’m hungry.
There are a basic introduction and a page for each section as to the whys and wherefores of a vegan diet or eating some/more vegan meals. On the Asian noodle page, though, one of the types of pasta has egg in it, which is definitely not vegan; that was a disappointing inclusion, especially since when either honey or agave is mentioned for another recipe, it is said that many vegans don’t consider honey vegan; it’s not, and egg is definitely not. (Those eggs in the egg noodles listed brought this down from 4 to 3 stars for me. I don’t appreciate the confusion it might cause.)
The many photos are luscious, attractive, and make the recipes/food look very appealing.
Recipes that caught my eye are the macaroni and cheese (craving it!), spiced pumpkin soup, mushroom and barley pilaf, soba noodles primavera with miso, polenta with spicy eggplant sauce, tofu pad Thai, bulgar pilaf with garbanzo beans and apricots, Moroccan spiced sweet potato medley, grilled corn and jack quesadillas, broccoli “cheese” polenta pizza, Tuscan white-bean bruschetta, spiced cous cous with vegetables, and red lentil and vegetable soup, and a few other dishes too. I will eventually make the macaroni (whole wheat elbows in my case) and cheese. I’m not sure about any of the others; perhaps.
I really liked this cookbook. It would probably make a good gift for someone who might want to cook vegan for family or friends or might want to add more vegan meals for themselves, and have no idea how to go about it. There are a few dessert recipes. the one for the chocolate cupcakes is the one I find most likely to be delicious, or the cookies.
Addendum: Please see Ginny Messina's message 6 in this review's comments section. The egg in the egg noodles and the mention of the eggs was a mistake and will be corrected in future editions. For now, I'm leaving my star rating at 3 stars but I'll add an extra half star. 3 1/2 stars....more