I like the author and what she’s done here which is why I’m assigning the book 4 stars and not just 3 stars. Also, some of the recipes really3 ½ stars
I like the author and what she’s done here which is why I’m assigning the book 4 stars and not just 3 stars. Also, some of the recipes really are wonderful, and doable, even for a relatively unskilled cook. The instructions for the recipes also are excellent and easy to follow.
This cookbook is very Australian, including mentioning ingredients that are available/names as such in Australia but not in the U.S. where I am. But, all the recipes could easily enough be made by those in the U.S. and other countries, not just those cooks in Australia/New Zealand. The resources are worldwide, not just from/about Australia/New Zealand, though I actually enjoyed the focus on that part of the world. The recipes are from many ethnic cultures.
I’m a sucker for good quotes, and I loved the vegan promoting quotes that make appearances at the start of each section, one per section. In fact, I wish there had been more sections just so there had been more included quotes. The quotes are my favorite part of the book, even though only one quote was new to me, although there are also many tasty recipes within.
Unfortunately, there are no photos. I know budgetary concerns are most likely a factor, but photos would have greatly enhanced this book. I’d have probably only upped it half a star to a full 4 stars, but I’d still have appreciated photographs of the completed recipes.
This is a fully vegan cookbook and the recipes make clear vegan ingredients are used, but I did a double take because one of the recipes listed “milk” and didn’t specify plant based, but know it’s meant to be one of the plant derived milks, I suppose in this recipe which plant milk meant to be the cooks’ choice.
Welcome to the Wild Kitchen Breakfast Snacks, Sides & Starters Salads Soups Tofu & Vegetables Beans & Lentils Rice & Pasta Sauces & Dips Baked Goodies Desserts Glossary Suggested Reading List Vegan Societies Index
Recipes that looked particularly good to me are:
from Breakfasts: Apple & Spice Porridge, Tofu Scramble; from Snacks, Sides & Starters: Spicy Potato Patties, Moorish Lentil Balls, Mexican Bites, Tortilla Sandwiches, Oven Chips, Rosemary & Lime Potatoes; from Salads: Roasted Vegetable & Couscous Salad, Sesame Salad; from Soups: Carrot & Coriander Soup, Tomato & Lentil Soup, Wild Winter Warm-Up, Minestrone Soup; from Tofu & Vegetables: Lemon & Thyme Roast, Saucy Garlic Potatoes with Dill, Dilled Spinach with Mushrooms; from Beans & Lentils: Golden Masala, Lentil Loaf, Lentil & Barley Shepherd’s Pie (the last two look especially amazing!); from Rice & Pasta: Spaghetti Bolognaise, Pesto & Tomato Spaghetti (ditto re amazing), Satay Vegetables with Soba Noodles; from Sauces & Dips: Cashew & Pepper Gravy (yum!), Pizza Sauce, Tomato Salsa, Baba Ganoush; from Baked Goodies: Cinnamon Biscuits, Peanut Butter Biscuits, Passion Stars, American-Style Choc Chip Cookies, Berry Chocolate Muffins, Date Loaf, Blueberry Cake, Chocolate Cake, Banana Cake, from Desserts: Chocolate Tart, Pumpkin Pie, Cashew Whipped Cream
There are lovely what look to be ink pen drawings of food and leaves that appear on the pages, foods at the beginning of the chapters and leaves on all/most recipe pages....more
This is a terrific vegan cookbook with recipes that are relatively easy to make, even for those who don’t frequently cook. There is a smattering of moThis is a terrific vegan cookbook with recipes that are relatively easy to make, even for those who don’t frequently cook. There is a smattering of more complex recipes included, but most are straightforward and easy to make.
These recipes are by season, and when that happens, inevitably I most prefer the autumn and then the winter dishes, over the spring and summer ones. What I like best about this book is that the recipes rely heavily on fresh vegetables and fruit. My main quibbles are too much vinegar, too much wine or wine substitute, too much spearmint (there are a whole bunch of recipes in a row that use this herb, which I like, but I noticed how frequently it made an appearance), too much oil, etc. but I tend to not follow recipes exactly anyway, and leaving out the oil, or putting in much less oil, would work for these recipes, at least it would work for me.
Introduction A Brief Tour of the Vegetable Kingdom Useful Techniques for Preparing Vegetables Seasoning
Spring Summer Fall Winter
I appreciated that for each season, early, mid, and late vegetables/fruits that tend to be fresh during those 12 periods are listed and, while not a comprehensive list, it is helpful.
The vegetable kingdom section covers just cabbage, chilis, greens, fresh herbs, the onion family, potatoes, squash, and tomatoes, but the information given for them is interesting.
Braising, roasting and grilling, sautéing, and steaming are covered re cooking methods.
The front and back covers of the book have gorgeous full color photos of various produce. Each recipe page has a color toned top corner photo of the vegetable or fruit highlighted in that recipe. There are no photos of the completed recipes.
The recipes that look most delicious to me and reasonably easy to make are:
Spring: morel mushroom gravy, roasted garlic and herb sauce, West African peanut soup, puréed asparagus and potato soup, chocolate dipped strawberries
Summer: Sicilian pesto, squash blossoms with chiles, okra with tomatoes, morel mushrooms with new potatoes and fresh peas, stuffed eggplant, Israeli couscous with fresh fava beans
Fall: squash hummus, harvest corn and squash soup, twice-roasted potatoes, wild rice pilaf, pumpkin seed stuffing, acorn squash and wild rice patties, pasta with collard greens, squash and noodle casserole, delicata succotash, black bean chili, gingered pears
I bought this book partly to support its creators, and partly because I’d love to make a trip to NYC this autumn. I haven’t been to NYC since I was 19I bought this book partly to support its creators, and partly because I’d love to make a trip to NYC this autumn. I haven’t been to NYC since I was 19. I lived in the area at ages 5-6 for a year and at ages 10-11 for several months, and I have many fond memories from all three trips.
There are some incredibly enticing things about NYC for me. The museums and the plays/musicals, and the food, and many other things, and not necessarily in that order. I’ve never been to NYC as a vegan, and there are so many restaurants there I want to try. happycow.net is a wonderful site for vegan travel, but I wanted to read this book too.
It’s not comprehensive but I’m assuming it’s reasonably up to date (although I would check the local vegan orgs and happycow.net too) and it’s slim and light enough to carry around.
It’s organized beautifully for my purposes, by area. The restaurants are easy to find as they are grouped into: Harlem, Upper West Side, Upper East Side, Midtown West (and Chelsea), Midtown East (and Gramercy Park), Greenwich Village, East Village, SoHo, Bellow Canal Street (Chinatown, Tribeca, Financial District), and then Brooklyn, Queens, The Bronx, and then Woodstock, Cyberspace, and Top Ten Juice Bars.
Included are also food shopping tips, favorite shops, rawfood resources, and “best vegan bites-2011.”
There’s a glossary for the extremely culturally impaired, not just vegan knowledge impaired; it’s the humor potion of the book. Not really, but I was amused. Eggplant and hummus and bagel are among the words in the glossary. Huh?!
There is a cruelty free shoes section, and while normally the only shopping excursions I don’t dread are for books and groceries, I’m drying to go to Mooshoes. There is also mail order information for some companies, that I assume might pay to be listed.
There is a one page Why Veganism? and a page for more information.
For me, it’s the restaurant listings and details about them that whetted my appetite for a possible New York trip.
NYC is so outlandishly expensive that the trip is still a maybe, but I got a bit of armchair traveling in by reading this book. If I do make the trip in 2011, or even 2012-2013, I would either bring this book or make notes from it. It’s not the only or most comprehensive resource available, but I do find it useful....more
Thank you to Monica who lent me her autographed copy of this book. I really appreciated the opportunity to read the book and share my impressions withThank you to Monica who lent me her autographed copy of this book. I really appreciated the opportunity to read the book and share my impressions with others via this review.
Here’s the thing: I love this book, but I’m not as enthusiastic about the recipes, at least most of them, at least for everyday eating. Some of the food looks fabulous and I’d like to try much of it, but this isn’t exactly my type of book. I’m the first to admit that my tastes are unusual and I can be a finicky eater. The book itself is fun to read, informative, entertaining, and mouthwatering. It’s an enjoyable read and I do recommend it to most. As far as using the recipes and eating the food, people who aren’t wedded to low fat or ultra healthy eating and who enjoy cooking are likely to make frequent use of this book. I’d love to have a special meal catered by Spork Foods.
I appreciated that the forward of this book, written by two vegan sisters, was written by two sisters, Emily & Zooey Deshchanel; Emily is vegan, Zooey is not but has multiple food allergies.
This is a very pretty book: gorgeous photos, attractive colored pages and text, and it has an aesthetically appealing layout.
I love how for the various menus, not only are the recipe names and page numbers listed, but also each recipe has a mini photograph at it, so the reader can see how the whole meal would look. I don’t remember ever seeing this in a cookbook, and I’ve read a huge number of veg*n cookbooks, and I think that this feature is inspired.
These sisters have a membership based website, http://sporkonline.com/, and they teach cooking classes in the Los Angeles area. I love how they dedicated the book to their family and a photo is included with the names. This is a great “sister” book. These authors knew from an early age that they wanted to go into business together, they take annual trips together, and they are obviously very close. Theirs is a heartwarming story, and they’re completely charming, I have to say.
I’m more of a cookbook reader than a cook, but I think that many members of the Vegan Cooking & Cookbooks group might enjoy using this book; many members are experienced cooks.
Recipes that are gluten free have gf marking on both the applicable recipe pages and at their listing in the table of contents.
Each recipe has additional material that is informative and fascinating, including health information, food facts, history, cultural, etc. etc. These short sections (Sporkie Scoops) made reading this book extra enjoyable for me.
There are a very few negatives for me. One is that while there aren’t many really esoteric or hard to find ingredients and some recipes look easy to make, many recipes have a long list of ingredients and look as though a fair amount of time in the kitchen is required. (I will say that the directions are clear though.) And, for me, there are too much of: seitan, tempeh, oil, vegan butter, wine, vegan cheese, vinegar, etc. ingredients, including the almost ever-present mustard in vegan mac & cheese, that I don’t like to frequently use or don’t even like. Many recipes (and their photos!!!) look scrumptious but seem kind of unhealthy, but probably worth it at times to most eaters. Also, I think many readers will love it and it’s just one page, but I wasn’t wild about the cutesy list of personal words/”sporkies” but they didn’t detract from my appreciation of the book either.
There are some kid friendly recipes in this book but overall I wouldn’t say it’s a kid friendly cookbook.
One major positive is that I think most people would think this food is delicious. The food would be perfect to serve to people who aren’t vegan, including those who have had a negative bias against vegan foods, vegan eating, and/or vegans.
The dishes that most caught my eye and that I either didn’t want to tweak, or not by much, are:
Appetizers: Chickpea Cakes with a Sweet Truffle Drizzle; Lentil Pecan Pâté
Soups & Salads: Velvety Carrot Soup with Mint Oil; French Onion Soup with a Cheesy Crouton Topping; Creamy Tomato Soup
Sides: Spicy Corn Fritters with Lemongrass; Creamed Onions with a Wholewheat Breadcrumb Topping; Green Bean Casserole with Spelt Breadcrumbs and Frizzled Shallots; Grilled Asparagus with a Herbed Pine-Nut Sauce; Mashed Potatoes with Caramelized Onions and Crispy Sage; Twice-Baked Potatoes with a Broccoli and Cheese Filling
Main Dishes: Mushroom Bourguignon; Potato Gnocchi (with all 3 sauces mentioned); Roasted Butternut Squash and Sage Lasagna with a Creamy Béchamel Sauce; Creamy Pistachio Pesto over Brown Rice
Desserts: Apple and Pear Tarte Tatin (for the story alone); Apple Pie Milkshake; Grandma’s Bird’s Nest Cookies Rolled in Pistachios (another good story); Chocolate Peanut Butter Mousse with a Crunchy Topping; Crispy Green Tea Cookies; Vanilla Birthday Cake with a Buttercream Frosting and Sprinkles; Peanut Butter Oatmeal Chocolate Chip Cookies
Brunch: Sticky Maple Pecan Cinnamon Rolls; Chive and Cheddar Skillet Omelet; Lemon Ginger Scones with Crystallized Ginger
I noticed that many of my choices happened to be gluten free.
Table of Contents:
Foreword by Emily and Zooey Deshchanel Introduction Suggested Menus! Talkin’ Sporkie
Appetizers Soups & Salads Sides Main Dishes Desserts Brunch
Vegan Products for Your Fridge & Pantry Notes & References Index Acknowledgments About the Author
My enjoyment from reading the book and its overall quality = 5 stars, the recipes range (for me) from 5 to 1 stars, my likelihood of making them = 2 stars, but my likelihood of wanting to eat quite a few is high.
I do recommend this cookbook for many vegans and those who eat gluten free, and their family members, people who enjoy cooking, people who like gourmet and comfort foods, sisters and families, including families with kids if they are somewhat adventurous eaters (not necessary for them to be for all the recipes, especially the desserts), and cookbook collectors. ...more
I’d read every book to date by both Isa Chandra Moskowitz and Terry Hope Romero except this one, and have really liked or loved them all, so even thouI’d read every book to date by both Isa Chandra Moskowitz and Terry Hope Romero except this one, and have really liked or loved them all, so even though I’m not much of a pie person I decided I had to read this cookbook. I also suspected that I’d get some ideas for vegan pot lucks, and I’m always looking for great pot luck contributions.
This book has good instructions and the whole thing is very readable. It’s entertaining, informative, with clear text throughout. Many of the recipes are very creative.
There are helpful drawings for preparation of crusts, etc. There are scrumptious looking and wonderful photos for most, though not all, of the recipes. And in the back, there are photos, as well as names, for most of the testers, which is a cute touch. (In fact, I found it odd that since virtually all the recipes have photos, that they simply don’t all have photos.)
Pie is used loosely here as there are some other types of recipes. For instance, there are many varieties of cheesecakes.
Now, here is the funny thing. I’m not a huge pie fan. I love pumpkin and chocolate and others, but it’s usually the fillings I like, and usually I’d be happier with pudding and other of the insides, just in a bowl. No crusts. But this book won me over to crusts. There were several I think I’d like: olive oil double crust; chocolate olive oil shortbread crust and shortbread & chocolate shortbread crusts; gingersnap crust; and press-in almond crust.
As far as the fruit pies go, most look delicious, though I’m not so sure about the basil in the peach pie. Maybe too inventive for me? The hand pies look particularly good (in the other pie types too) but that’s partly because they look fun to eat. But, if I’m going to eat all that sugar, I’d probably rather just have plain fruit and save my sugar for more decadent desserts. For those who like fruit pies though, there are many and they looked tempting even to me.
I used to love creamy type pies so this section was disappointing for me. Coconut is present in most of the recipes. For those who enjoy coconut, these pies might be a hit, but most I’d have to substitute ingredients.
The harvest pies section had a few recipes appealing to me, including the one the authors said was best to start with/easy, the cosmos apple pie. I also would like to try the voluptuous pumpkin pie, the sweet potato cobbler, the figgy apple hand pies, and the French toast apple cobbler.
In the chocolate pies section, 4 recipes stood out for me: old-fashioned chocolate pudding pie, chocolate mousse tart, Manhattan mud pie, and the chocolate orange hazelnut tarts.
In the toppings section the chocolate drizzle and the macadamia crème both looked really good.
I’m the first to admit that I’m a big of a picky eater. I suspect most eaters and cooks will find more recipes than I did.
I’m just delighted to find some pie crusts I like. And that first chocolate pie recipe I listed is a must make for me. And I think many of these recipes would be perfect pot luck items. So, I’m really glad I finally read the book.
How To Create the Universe of Bake a Pie from Scratch: Essential Pie Ingredients Pie-Making Equipment How to Spy a Pie Roll with It: Making Great Homemade Pie Crust
The Recipes: Pie Crusts Fruit Pies Creamy Pies Harvest Pies Chocolate Pies A Few Toppings
Metric Conversions Acknowledgements Index About the Authors...more
These are macrobiotic vegan recipes and most are either gluten free or can be made gluten free (and are marked as such when this applies). For each reThese are macrobiotic vegan recipes and most are either gluten free or can be made gluten free (and are marked as such when this applies). For each recipe, stats are also given for amount of calories, protein, fat, carbohydrate, fiber, and sodium. Because of the macrobiotic focus, many recipes have ingredients I don’t normally use, including such things as umeboshi vinegar, mirin, mochi, and other foods often used in macrobiotic dishes.
The layout overall is good but the “text boxes” don’t work at all. There is not sufficient contrast between the boxes and the rest of the text on the same pages, so they look as though they’re part of the rest of the text. At first I was confused and even though I quickly figured it out, on pages that have them, neither section on the pages are easy to read. One thing I found irritating at first, but then I saw the reasoning, is that major ingredients for recipes are sometimes listed far down on the ingredient list; you really have to read the full list of ingredients to get a good idea of what the recipe contains.
There isn’t a large amount of accompanying text, but what’s there is succinct, useful, and communicated in an interesting way.
There are photos for selected recipes only, but the ones there do make the recipes look appealing.
I even love the chapter names:
Foreword by Rory Freedman Acknowledgements The Journey Chapter 1: The Way of the Natural Vegan Kitchen Chapter 2: What’s for Breakfast Chapter 3: Appetizers Chapter 4: Nourishing Soups and Stews Chapter 5: Ballads for Salads Chapter 6: Spectacular Salad Dressings and Sauces Chapter 7: Radiant Grains Chapter 8: Savory Beans Chapter 9: The Main Dish and Casserole City Chapter 10: Delectable Vegetables Chapter 11: Have Your Cake and Eat It Too! Glossary Mail Order Suppliers Suggested Reading Index
The recipes that look best to me are:
from breakfasts: Sioux Indian cornmeal pudding
from appetizers: easy scallion hummus
from soups and stews: vegetable broth (No salt is added! Hooray!), ginger-squash soup, navy bean soup, creamy cauliflower-broccoli soup
from salads: corn and black bean salad, Israeli salad
from salad dressings and sauces: pea pesto, onion gravy, mushroom gravy
And, I love how at the beginning of this chapter, there are lists of foods to add if you want to make the recipes go in these directions: bitterness, pungency, richness, saltiness, sourness, and sweetness.
from grains: mushroom-rice pilaf, millet-cauliflower mash, basic polenta, confetti bulgar
from beans: creamy black beans with squash
from main dishes and casseroles: tofu pot pie, enchilada casserole
from vegetables: easy one-skillet meal, breaded cauliflower
from desserts: jelled fruit dessert, chocolate pudding (with the) tofu whipped cream
There is also a glossary, a short list of six websites that have supplies/foods, a suggested reading list, and an index, which lists the recipe names in bold, a nice touch.
What I appreciated most about this cookbook is that because it’s a cooking school cookbook, I’d expected the majority of the recipes to be overly complicated, but many of the recipes are actually simple and easy. I liked that!...more
As the subtitle indicates, the recipes are divided by season. Each cookbook section has its recipes divided into spring, summer, winter, and fall. I dAs the subtitle indicates, the recipes are divided by season. Each cookbook section has its recipes divided into spring, summer, winter, and fall. I don’t always eat that way but I think it’s a good idea to aim for doing that for the most part, and so having the book divided up in this way is a plus. In the Introduction there is a partial list of fruits and vegetables listed by season.
There are many ingredients in so many of the recipes that I don’t like or that I don’t find appealing, but there were enough recipes I want to try, and all the recipes are creative, and many have unusual ingredient combinations I haven’t seen elsewhere and I like that.
I enjoyed the short section about the author’s personal switch to veganism. I also like the short description or details or story that is at the start of every recipe. I also like that seasonal menus for a variety of type of meal/occasion are included. I don’t personally use meal plans that are in cookbooks but I enjoy them and get ideas from them.
I wish there had been more photos, but there are some lovely color photos in a section in the middle of the book, page number for each recipe given. The general layout is attractive. I like the green and the way there are muted photos at the beginning of each section and a seasonal drawing/”icon” on each page showing the four seasons.
Introduction 1. Blooming Basics 2. Starters 3. Salads 4. Soups 5. Sandwiches 6. Main Dishes 7. Side Dishes 8. Desserts 9. Brunch Acknowledgments Index
The recipes that look best to me (that require no or only minor tweaking) are:
from starters: Indian Saag Dip, Spinach Pesto
from salads: Blackberry and Corn Salad, and Cabbage, Apple and Caraway Salad
from soups: Indian Potato-Pea Samosa Soup, Spinach Tortilla Soup, Snap Bean Stew, Butternut Squash Bisque with Cranberry Gremolata, Caribbean Black Bean Soup with Chili-Nut Butter, Moroccan Chickpea Soup with Black Olive-Pumpkin Seed Gremolata, Mushroom and Barley Soup
from sandwiches: Boiled Tofu Sandwich with Broccoli Pesto
from main dishes: Blooming Vegetables Calzones, Angel Hair Pasta with Chard and Bell Peppers, Pumpkin-Stuffed Shells with Sage Butter, Sweet Potatoes and Cannellini Beans in Sage-Butter Phyllo Crust
from side dishes: BD’s Grilled Summer Squash Boats, Grilled Eggplant in Tahini-Paprika Sauce, Quinoa and Edamame Pilaf with Red Chard, Green Bean Casserole, Lemon-Ginger Baby Bok Choy and Butternut Squash, Lemony Parsnips with Rosemary-Cashew Gremolata, Sweet Potatoes Caribbean, Two-Potato Latkes (with different garnishes), Roasted Lemon Coriander Sweet Potatoes, Grilled Butternut Squash with White Beans and Olivada
from desserts: Chocolate-Covered Strawberry Tart, Cherry-Almond Clafouti Cake, Lemon Verbena Shortbread Cookies, Macadamia Shortbreat Tart with Lemon Mousse and Fresh Berries, Chocolate-Plum Clafouti Cake, Chocolate-Orange Mousse, Orange-Expresso Chocolate Chip and Hazelnut Cookies
from brunch: Baked Oatmeal with Fresh Berries, Blueberry and Lemon Verbena Pancakes, Farmstand Fruit Muffins, Pears Foster French Toast
Yum! The soups and sides look especially good, and I love chocolate with orange so the chocolate-orange mousse looks like a must try for me.
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