So, I did like this. Obviously, it’s didactic. That’s okay but it makes for a small audience: vegans 12 + up, certain 8-11 year old not too sensitiveSo, I did like this. Obviously, it’s didactic. That’s okay but it makes for a small audience: vegans 12 + up, certain 8-11 year old not too sensitive vegans or vegan interested children, kids whose families are going vegan or those who want their families to know about the issues in the book, perhaps kids who have vegan friends, though I have to say from experience that omnivorous parents rarely want their children to get graphic, or much, vegan education. I honor parents’ requests but I won’t lie to kids, so in those cases I don’t offer information about my choices and, if asked, answer honestly but rather vaguely. I do think this might be a good book for vegan families to own.
I appreciated that the author-illustrator covered the many ways human use animals and does briefly describe the negatives of each of those ways.
I didn’t like the term man-made. I would have preferred using the words human made. I wish the word veganic and not organic can be used, but acknowledge the correct choice was made given the near impossibility of currently finding commercial veganically grown food. And, I thought polar bears usually have 2 cubs at once, not 4?
On the page(s) What Else Can We Do? section in the back of the book, I would have liked each suggestion to be accompanied by an illustration. I think these items would appeal more to kids if they each had a picture. The illustrations are wonderful, some exceptionally good. They’re whimsical and cute. But I kept wondering if more realistic looking animals (also painted as cute) would have been more effective here. After all, the book’s aim is to support kids who have compassion for real animals and those who might start caring. Because the text portions here are small and very straightforward rather than going out of their way to entertain, the pictures are a huge part of the book. They’re needed to help deliver the message. I’ll contradict myself here though and say that maybe the art style is good because being too, too accurate in the animals’ depictions might have more sensitive children feeling even more sad.
I’m conflicted. I think this is a good book for vegan or evolving toward vegan families, and especially for kids ages maybe 10 or 12-13 + in such families. It could be a support and validation. However, given the way the information is presented, I’m not sure it would be a good book to share with non-vegan kids & families. Too bad. Support is essential but there is already a lot of preaching to the choir.
I’m really unsure as how to rate this. I guess I’ll give it 4 stars because I see an eager audience for it, rounded up from 3 ½ stars. I wanted to like it even better than I did. I’m still eager to read this author-illustrator’s newest book: V is for Vegan: The ABCs of Being Kind. I hope my library gets it, and I hope it’s one I can share with some non-vegans.
Yeah, I rambled, and the reason is my mixed feelings....more
I love this book because most of these recipes look doable (even for me) despite the fact that most are made from scratch. Also, I love the wh4 ½ stars
I love this book because most of these recipes look doable (even for me) despite the fact that most are made from scratch. Also, I love the whole foods, whole grains that are in so many of the recipes, even the desserts. I also appreciate the wonderful, plentiful photographs. The layout is attractive and user friendly.
There is a lot of useful general information given, about both foods and about cooking. I like that many of the dishes have an international flavor.
A few things I don’t like: quite a few seitan recipes and quite a bit of vinegar and coconut. And maybe a bit more oil and salt than I would use. But, substitutions are possible for all of these, and sometimes even encouraged by the author. And it's kind of hard to keep the book open and see/use the information on the opposite side of the page that is weighted down. (sorry if I'm not being clear)
Each recipe has kitchen time and cooking/baking/total time, and many of the recipes take surprisingly little time to make. Where applicable there are also recipe symbols: Gluten-Free, No Specialty Ingredients, Low fat, Nightshade-Free, Onion and Garlic-Free, and Under 45 minutes. These symbols are on the recipe pages and also on the Contents pages.
I’m noticing that I keep wanting to write a good portion of the book in my review but I will refrain from doing that.
But I will give the basic Contents:
Introduction (LOTS of great information here!); 1. Yeast-Risen Breads, Pizza and Sweets; 2. Stews, Curries, Dumplings, and Other Stovetop Recipes; 3. Burgers, Patties and Things to Serve on Bread; 4. Seitan Dishes; 5. Savoury Sauces and other Homade Condiments; 6. Casseroles, Pies and Bakes; 7. Side Dishes; 8. Muffins, Biscuits and Slices; 9. Cakes, Tortes and Baked Desserts; 10. Sweet Non-Baked and Raw Treats. And in the back there is a Useful Index, by ingredients.
The recipes I most want to make (and this doesn’t include many I want to make with some tweaking, which I’ll leave out because there are already so many) are, in order of appearance: Slow-Rise Wholemeal Wheat Bread, Fast Pizza Dough, Cannellini Bean and Kale Fougasse, Cinnamon Scrolls, Briami with Chickpeas, Two Lentil Dahl, Hungarian Goulash with Dumplings, Red Lentil Bolognese, Lentil Meatballs, Lentil Kofta (in a sandwich), Cannelloni with White Bean and Kale pesto, Pumpkin and Penne Pesto Bake, Potato and Lentil Bake with Garlic and Cumin, Spatzle, Peanut Butter Biscuits (drizzled with melted vegan chocolate option), Danish Chocolate Orange Biscuits, Oat and Cinnamon Biscuits, Fruit Muffins, Chocolate Self-Saucing Pudding, Marble Cake, Sticky Date Cake.
If ever a cookbook called for photographs it’s this one, of both the foods in their unadulterated state and of the completed recipes using them, but uIf ever a cookbook called for photographs it’s this one, of both the foods in their unadulterated state and of the completed recipes using them, but unfortunately there are no photographs included.
The contents are way, way too extensive to include them as I typically do when reviewing cookbooks.
I took FOREVER for me to read this book. I renewed it at the library too many times to count, also using two different library cards/reserves. The book was hard for me to read as it has a really dense feel. The upside of this is that it contains so much useful information.
I really liked this book, but it’s almost too overwhelmingly full. I wanted to love it even more that I did because the premise is so amazing. So many wild plants. So many recipes with so many ingredients. And, despite the fact that the author does foraging in the kind of urban area I’m in, I’m simply not likely to forage. This is a book I’d like to own though, just to have as a reference book. But only a very small percentage of the recipes are ones I’d make, even if I purchased (rather than foraged for) all the ingredients. I love the idea of them though!
But, even with all the books I owned and have borrowed and am soon to borrow, I am so glad that I read this book. Someday, I’d like to try many of the included recipes.
I’d recommend this cookbook to every single family that has at least one member who has the time and ability to cook mostly from scratch. It should definitely be in the homes of every single vegan and vegetarian family. Many of the recipes are not hard to make, but there’s very little convenience food here.
As I do for most of my cookbook reviews, I started writing down each recipe I most would want to make/eat, but I had to stop; I was writing down most of them. I’d say at least 50% of the recipes in here looked incredibly tempting, and make that a good 2/3 or even more with minor adaptations.
I was tempted to add my biography shelf to this book’s shelves. It’s full of autobiographical stories and each recipe has a story. There are plentiful photos of the author’s two young adorable daughters, and the author and her husband, as well as of all the recipes.
So, great recipes, mouthwatering photos for all, a story for each, a “Pea Points” blurb section with tips, often using whole wheat pastry flour (a big hooray from me), nutritional info for each recipe by serving (calories, total fat, saturated fat, cholesterol – 0 given that these are vegan recipes!, sodium, carbohydrates, fiber, protein). And, best of all, the author is hilarious. I was laughing my head off on virtually every page. This book is funny and entertaining! Really, just read it as a humor book about family life if you’re not interested in the recipes. Really!
Acknowledgments Introduction Meet the Peas In the Peas’ Pantry
1 Breakfast at the IHOP (International House of Peas) 2 Beyond Pea B and J: Lunches, Salads and Soups 3 Peas on the Side: Snacks, Sides and Sauces 4 Sure to “Peas” Dinners 5 Sweet Endings for Sweet Peas
Converting to Metrics Index About the Author
Truly too many delicious looking recipes to list a small selection of them!
Unfortunately, this will soon be back on its way to the library; I am sorely tempted to buy a copy, but I’ll wait and see. If I had kids, or even a bigger household full of adults, this would be next on my to purchase list....more
I am so visually oriented. I received a coverless book from the library so I kept referring to the (very cute) cover shown on Goodreads. It’s ridiculoI am so visually oriented. I received a coverless book from the library so I kept referring to the (very cute) cover shown on Goodreads. It’s ridiculous in a way, but I think I’d have enjoyed this book better had it had its cover.
So, generally I read my cookbooks cover to cover, reading every single word. Unfortunately, I didn’t have time to do that with this book, but I did read enough to give it a rating and a review. I read the titles of each recipe and looked at the ingredients and directions for those recipes that especially struck my fancy.
There are no photos of the recipes but there are so many recipes. So many. There are many versions of similar type of foods. There are many, many, many recipes that look worth making and the book seems relatively comprehensive.
Though there are no photos of the food, there are a few black & white photos of preparation and a really cute pen and ink drawing, and the cover is adorable; I wish my copy had not had it missing; thank goodness Goodreads had it so I could refer to it occasionally.
The food looks delicious, easy to make, easy to find ingredients, although there are a significant amount of substitutes including brand names, which may or may not be available. This is an old book; it was published in 1994, but until recently I’d never known about it. It’s not a particularly attractive book inside, but the recipes seem wonderful, though I didn’t have time to make any of them. I might borrow this book again at some point. The recipes in which I have interest are based on naturally plant based foods, not the ones that mimic animal foods. For those who enjoy vegan meats, there are plenty included. The index is particularly good.
Contents: Forword; Salad Dressings; Salads; Potato Salads; Bread and Such; Crackers; Soups; Chili; Dairy Substitutes; Gluten-For Goodness’ Sake!; UnBeef Substitutes and Dishes; Burgers; UnPork Substitutes and Dishes; UnHam Substitutes and Dishes; UnSausage Substitutes and Dishes; UnBacon Substitutes and Dishes; UnChicken Substitutes and Dishes; UnTurkey Substitutes and Dishes; UnSeafood Substitutes and Dishes; Flavoring Broths; Heavenly Broths; Vegetables; Casseroles; Dried Beans and Lentils; Grains; Tofu Dishes; Gravies; Sauces; Pasta Sauces; Pasta; Pizza; Focaccia; Square Meals; Pickles; Relish, Salsa, Etc.; Sandwiches and Spreads; N’eggs; Seasonings; Desserts; N’ice Cream; Cake; Cookies; Pies; Sweet Pastry; Etc.; Index.
Fabulous food photographs! There is one for every recipe and they appear on adjacent pages to their recipes. A huge plus for this book!
So, it kills meFabulous food photographs! There is one for every recipe and they appear on adjacent pages to their recipes. A huge plus for this book!
So, it kills me to rate this book with just 3 stars, but it’s just not my kind of book. Lots of eggplant and some okra and other “unusual” ingredients I love. But, too much oil and vegan margarine and too many unrefined grains. And, TOO MUCH FUSS for the results, in my opinion.
Contents: introduction; soups; snacks & light meals; salads; main dishes; sweet things; drinks; index; credits (Yes, the book’s title is in lower case letters too.)
I like some of the extra info given at each recipe, particularly when it related to region of origin of recipe and/or ingredients.
I notice that in the book description I see many of the recipes are mentioned so was going to mention just one from each category that struck my fancy, though did quite rein myself in to that extent. Actually, many more dishes than this looked good to me, but particularly enticing are: under soups: butternut squash soup with allspice and pine nuts; under snacks & light meals: Italian bean dip; under salads: tabbouleh with chickpeas and spring salad; under main dishes (I couldn’t narrow it down to just one): eggplant, tomato, and red lentil curry, and imam baildi, and baked stuffed mushrooms, and butternut squash with pistou sauce; under sweet things (which I also couldn’t narrow down to just one despite the deplorable paucity of chocolate): baked apples and pears with dried fruit and hazelnuts, and oaty plum crumbles, and rhubarb and apple crumble; and under drinks, well, I’m a water and occasional teas person, but for people who like fruity drinks and fruit smoothies, there are plenty of great ideas here.
I’m buying very few books these days, and I’m very grateful that I was able to borrow this one for the library. The photos are definitely worth 5 stars, but this is a cookbook, after all, and the recipes overall were worth no more than 3 stars to me, especially since because of the title I expected easy, and while these recipes were not overly difficult, there was nothing especially easy about them either....more
This book is the companion book for the film: Forks Over Knives; it works fine as a standalone book. The film is specifically mentioned in a paragraphThis book is the companion book for the film: Forks Over Knives; it works fine as a standalone book. The film is specifically mentioned in a paragraph at the end of the book and it's clear from the beginning of the book that a documentary film exists. I haven’t seen the film yet, but I do want to see it. I knew about the film long before I knew about this book.
This is an excellent mish mash of various people’s stories of how they came to eat a plant based diet, which I think is very helpful for newbies. It definitely concentrates on health (no fat added, whole food based, plant eating style), but also has sections on why people would want to eat plants and avoid eating animals for animal rights/animal suffering and environmental reasons too. Then, most of the book is the last section, which is all recipes, 125 of them, also from a bunch of different people, and they come with little blurbs about them, which always makes for an enjoyable read.
The recipes are all “healthy” vegan and most of them look delicious to me.
The Yamadillas and Acorn Squash Soup look particularly enticing, along with the MVP (Most Valuable Pesto) Stuffed Mushrooms, the Sensational Herbed Bread, the Raise-The-Roof Sweet Potato-Vegetable Lasagna, the Wild Rice Stuffed Squash, the Creamy Noodle Casserole, and the Layered Tex-Mex Lasanga, Eggplant Pecan Pesto, Cream of Broccoli Deluxe Soup, Hearty Minestrone Soup, Oatmeal with Fruit, Cinnamon-Raisin Oatmeal, Broiled New Potato Puffs, Red Potatoes with Kale, and some desserts: Banana Ice Cream, Lime Mousse, and the Instant Chocolate Pudding. I’ll probably keep this cookbook for reference as one of my cookbooks handy in the kitchen. The recipes look easy to make (and clean up usually looks easy too, especially the ones sans food processor/blender), which is a huge plus for me.
This is an excellent book (and I’ve heard an excellent movie) for new vegans or people open to a plant based diet, especially if their main motivation is their health....more
I spent money on this book in the hope of saving some money on food. Not only do I think this book succeeded in helping with that goal, but I was veryI spent money on this book in the hope of saving some money on food. Not only do I think this book succeeded in helping with that goal, but I was very pleasantly surprised to discover that, overall, the recipes are very healthy. Most recipes do not call for oil, and of those that do, most list the oil as an optional ingredient. Salt is listed without amounts, leaving it to the cook to decide how much to add. Whole grains are used, something I particularly appreciated.
Quite a bit of interesting and useful information is given before the recipes sections. The author teaches cooking classes for PCRM’s The Cancer Project. There is also a useful Resources section. Other information about the author and why she wrote the book/is involved in eating as she now does is also revealed.
No photos of the recipes, and only muted color toned photos of individual foods at the beginning of each recipe section, but for this book that was fine with me. Along with keeping down the cost of the book, I could easily imagine the appearance of most of these recipes.
The recipes show, in 25¢ increments (looking like quarters/coins) the cost per serving. Of course, given the various areas and places cooks/readers shop, these are obviously estimates, but I still appreciated the information.
I really liked this book and it will get a place on my easily accessible kitchen bookcase. I even found a few dressings that look delicious and I rarely like salad dressings. Most of the recipes look easy to make, and some are so simple I can’t even consider them true recipes.
I also loved the names of the chapters in the contents section. Chapters 4-10 are the pages with recipes.
Acknowledgments Foreword by Neal Barnard, MD Introduction
Chapter 1: Where Are the Broccoli Ads? Chapter 2: Financial Planning for Food Shopping Chapter 3: Plant-Based Nutrition and Cooking 101 Chapter 4: Bolster Your Budget Breakfasts Chapter 5: Save Your Loot Soups Chapter 6: In the Clover Salads Chapter 7: Strike It Rich Salad Dressings Chapter 8: Save the Day Entrées Chapter 9: Penny Wise Spreads and Sides Chapter 10: No Remorse Desserts and Snacks
Resources About the Author Index
The recipes that I’d most like to make/eat are:
from breakfasts: kid-friendly cocoa puffs, sweet potato muffins, hot wheat cereal with dates
from soups: Cuban black bean soup, hearty potato soup, minestrone with pasta shells, calcium-rich kale soup, easy blender soup
from salads: tabouli
from salad dressings: lemony dressing, garlic lime dressing, supersweet dressing
from entrées: save-cash quinoa loaf, billfold saver black bean burgers, cashew-and-sunflower seed burgers, load ‘em up burritos, tasty tacos, beans-and-greens stir fry, royal stir fry, couscous and beans, penny-pincher pitas
from spreads and snacks: potato pancakes, guacamole plus, hummus, ratatouille, wheat berry pilaf
from desserts and snacks: chocolate mousse, apple crisp, berry pudding, and 5 of the smoothies (chocolate-cherries jubilee, chocolate-almond, four-ingredient, heavenly mango, on-the-go fruit)
This is my kind of book. Food fast, even though the 30 minutes or less often refers to prep time. I really appreciate the author’s attitude that recipThis is my kind of book. Food fast, even though the 30 minutes or less often refers to prep time. I really appreciate the author’s attitude that recipes are guidelines and that she recommends flexibility while preparing food. I like the international flavor of the recipes. I like the introductions to each section and the blurbs at each recipe. Some good, general time saving tips are offered.
I’m not fond of the frequency with which sugar is included as ingredients in the savory dishes. A glossary in the back would have been helpful. I know most “vegan” food terms by now but what are panko crumbs? Anyone? I’m sure some of you know, but I do not. There are only two photos of the food; they’re on the back cover of the book.
acknowledgments introduction getting started starters and snacks stovetop suppers pasta express soups in short order speedy sandwiches snappy salads asy make-ahead bakes sauces and condiments (almost) effortless desserts metric conversions and equivalents index
There are some basic recipes included in the getting started section. Vegetable broth, pizza dough, etc.
A bunch of the recipes looked both appealing and worthwhile to make. Some of the ones that I find especially tempting are:
from starters and snacks: spicy black bean hummus with orange; hummamole; red bean-chipotle dip
from stove-top suppers: shortcut mushroom-artichoke risotto; zucchini frittata; green chile-tofu migas; tropical quinoa and black beans; chipotle corn and quinoa with pintos; Moroccan chickpeas with tomatoes and spinach; Korean hot pot
from pasta express: one-pot pasta primavera; linguine with artichoke and white bean alfredo; rotini with creamy avocado-herb sauce; linguine with cannellini pesto; skillet lasagne
from soups in short order: sweet potato-spinach soup; island black bean soup with quick mango salsa; roasted asparagus soup; Moroccan-spiced pumpkin soup; chard and red lentil soup
from speedy sandwiches: black bean and green salsa burritos; freeburgers; burrito scramble
from snappy salads: black bean and sweet potato salad; Moroccan-spiced couscous tabbouleh
from easy make-ahead bakes: Tuscan kale lasagne; snowballs in hell, with one of the three “hell” sauces
sauces and condiments: sienna sauce; country gravy with bits of onion; lemon-cashew cream sauce; spicy tomato achar; tomatillo-cilantro salsa; mix-and-match pesto
from (almost) effortless desserts: butterscotch apple cookies; harvest cookies; molasses ginger cookies with blueberries; shortcut baklava...more
I had the weirdest experience reading this book. Much of the way through it I was sure I’d be rating it with 5 stars but toward the end I sta4 ½ stars
I had the weirdest experience reading this book. Much of the way through it I was sure I’d be rating it with 5 stars but toward the end I started thinking 4 stars might be more accurate. I think writing this review is what will help me decide. It’s a great book, either way. Almost everything looked delicious (my tastes) for most of the book but even toward the end I found many appealing looking dishes. This is one (of many) times I wish I’d kept better notes. This is an interesting book to read. I enjoyed the info blurbs at each recipe and the parts of the book that were not just recipes.
This would make a fabulous gift book, especially for one of the gift giving holidays such as Hanukkah or Christmas. While the holidays covered are not comprehensive, there are plenty of recipes for each that are included. It’s a keeper. For me it is a library book and I might borrow it again sometime in the future.
I love that when applicable recipes are labeled gluten-free, soy-free, or nut-free and how at some recipes that have those ingredients alternate ingredients are mentioned so that they can be free of one or more of those three things.
There are many helpful general tips given. The grilling tips on pages 200-210 would alone be worth reading the book. I once had a disastrous experience grilling corn so I would like these pages to refer to. I like the tips for healthier and kinder Easter baskets. I love that for each holiday there are multiple choices for each course. I really appreciated that for the Jewish recipes both Sephardic and Ashkenazic traditional foods are included, all vegan style of course. As somebody who tends to cook without adhering perfectly to recipes I really liked the section: “Summer Fruit Dessert Ideas: Declaring Freedom from Recipes.”
The index print is even smaller than usual and on first glance I thought it would be hard to use, but I was wrong. I found every dish I searched for.
Contents: Introduction Chapter One: Thanksgiving Chapter Two: Christmas and the Holiday Season Chapter Three: Jewish Holidays: Passover, Rosh Hashanah, and Hanukkah Chapter Four: Easter Chapter Five: Independence Day and Summer Entertaining Chapter Six: Brunches, Appetizers, and Potluck Dishes Index Acknowledgments About the Author
As I do when reading most cookbooks, I started writing down the recipes that most interested me, but then I had to stop. I was writing down most of the book’s recipes, which is not typical, although it’s not a unique experience either.
So, not in order of appearance or by specific holiday, here are more than a few recipes, but nowhere near all of the ones that most tempted me: Vegan Matzo Balls, Vegan Challah, Butternut Squash with Whole Wheat and Wild Rice and Onion Stuffing, Ravioli with Sweet Poatoes and Sage, Baked Thanksgiving Risotto, Seven-Vegetable Cous Cous, Traditional Latkes Vegan Style, Multi-Mushroom Barley Soup, Sweet Potato Biscuits, Smashed Potatoes with Mushroom Gravy, Plantain Fritters with Black Bean Dip, A Big Pot of Really Good Chili, Cold Sesame Noodles, Cold Avocado and Green Pea Soup, Spiced Vegetable Peanut Soup, Creamy Wild Mushroom Soup, Quinoa and Lentil-Stuffed Golden Squahes, Israeli Cous Cous Summer Pilaf, Hearty Vegetable Pot Pie, Moroccan Flavored Tofu with Apricots and Olives, Quinoa Pilaf, Just-As-Sweet-As-Honey Cake, Double-Sesame Roasted Asparagus and Cauliflower, Multi-Veg Hash Browns, Green Pea and Parsley and Pishtachio Dip or Spread, Dilled Miso-Tahini Dip, Red Quinoa Pilaf with Kale and Corn, Cranberry Chutney, Gingered Chocolate and Pear Mini Loaves, Pumpkin or Squash Mini Loaves, Skinny Figgy Bars, Hearty Lentil and Mushroom Shepherd’s Pie, Hummus, Tabouleh, Olive Oil Lemon Marinade, Sweet Potato-Poppy Seed Coleslaw, Salsa Fresca with Variations, Fresh Corn and Tomatillo Salsa, Squash and Sweet Potato and Corn Chowder, Corn Fritters in Cilantro Sauce, Mixed Baby Greens with Pears and Glazed Pecans, “Three Sisters” Stew, Black Rice with Corn and Cranberries, Rice and Pecan-Stuffed Squash
Okay, 4 ½ stars but I’m now 5 stars worth of hungry....more
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.