So, I don’t like fake meats and my old, very long ago preferred diner meals aren’t really done here, but I did really like the book. And I’ve never liSo, I don’t like fake meats and my old, very long ago preferred diner meals aren’t really done here, but I did really like the book. And I’ve never liked pot roast or Eggs Benedict, or many other dishes many of these dishes are based on. I think most vegans will like this book better than I do, but I do really like it.
Unfortunately, there aren’t photos for most of the recipes, but the included photos are good. And, there are photos not only of some of the completed recipes but also of (empty) diner scenes, so they really help to set the tone and inspire some nostalgia. In the index it says the numbers in italics indicate pages where there are photos but frankly I couldn’t distinguish italics from regular text. But, the photos are relatively easy to find, even though they are scattered throughout the book.
I love her book’s dedication and acknowledgements too; they’re funny and heartfelt. There isn’t a lot of “extra” material in the book, but there are some good non-recipe sections, and each recipe has a short blurb about it that I enjoyed reading. The resources are mostly businesses that sell foods or cooking equipment. The Vegan Pantry section has a list of foods, a list of special equipment, and a page of helpful cooking and baking tips.
The Contents: Acknowledgements; Introduction; The Vegan Pantry; Breakfast; Breads; Soups, Salads, & Sides; Main Courses; Desserts; Sauces & Incidentals; Resources.
It might be more helpful for me to give a sampling of the names of the recipes since my taste differs from so many others. For instance, I don’t like anything that reminds me of meat. But, as I typically do, I will list the recipes that most appealed to me. From Breakfast: Mocha Muffins, Cinnamon Orange Rolls, Banana Chocolate Chip Bread, Blueberry Loaf Cake with Lemon Glaze, Mocha Java Cake, Malted Waffles, Pumpkin Spice Pancakes, and Whole Grain Pancake Mix. (Yes, there are many savory dishes included too. So many of these could be in the dessert section, I know.) From the Breads: Chipotle Scallion Double Cornbread and Cinnamon-Sugar bread. From Soups, Salads, & Sides: Garlic Mashers. From Main Courses: Mushroom Burgers, Quinoa Burgers, and Cheesy Mac. (And there are many vegan meat dishes for those who enjoy them, and many other dishes I didn’t list that don’t rely on faux meats.) The desserts really shine. The very most appealing with my favorite photo in the book is the Ooey-Gooey Brownies, which also have a cute name. Also, high on my list of enticing desserts are the Lotsa Chocolate Pudding, Banana Pudding Pie, Double Chocolate Strawberry Pie, Chocolate Mint Truffle Pie, Peanut Butter Chocolate Ice Cream, and the Soft and Chewy Chocolate Chip Cookies. In the Sauces & Incidental section, the recipes that look the best to me are the Creamy Sage and Pepper Gravy, the Rich Brown Gravy (can easily be made gluten-free!), the Two-Pepper Golden Gravy, the Basil and Spinach spread, the Cheesy Sauce, and the Garlic Dill Cheeze.
I appreciate that this cookbook author dedicated a lot of time and effort to get many of these recipes just right. Many of them do look delicious and I think this will be a fine vegan comfort food book for many cooks/eaters. Many recipes look kid friendly. And I don’t think I’ve ever seen a recipe for English muffins in any other cookbook....more
Vegetarian Times magazine was the first veg*n magazine I ever read. I no longer read it, even though I know it now contains many more vegan recipes (aVegetarian Times magazine was the first veg*n magazine I ever read. I no longer read it, even though I know it now contains many more vegan recipes (and they’re labeled as such!) than when I read it a few decades ago. But, when I saw this book I was very interested in reading it, particularly because it’s doubtful I’ve previously seen any of the recipes in their magazine, given how many years it’s been since I’ve been a subscriber, and I’m so grateful they’ve created an all vegan cookbook.
It’s a very accessible cookbook. Most of the recipes seem relatively easy to make, and some use convenience foods such as canned beans, yet most of the recipe are reasonably healthy. I’d personally not use salt and would use less oil, at least in the savory dishes, but those adjustments are easy to make. Most of the ingredients look as though they’d be easy to find. The subtitle of the book is: 250+ Easy, Healthy Recipes for food lovers and compassionate cooks.
The Contents: Acknowledgments, Introduction, Foreword (by [Neal D. Barnard]!), Cooking and Prep Terms, Menu Ideas (for every kind of special occasion imaginable), and then the recipes: Starters; Drinks; Burgers and Sandwiches; Salads; Pasta and Noodles; Rice and Whole Grains; Tofu, Tempeh, and Seitan; Vegetables; Easy Beans and Lentils; Baked Goodies: yeast breads, quick breads, biscuits, and scones; Sweet Treats; and Sauces, Dips, Spreads, Jams, and Marinades. Then, there are the Sources and the Index. The sources aren’t comprehensive but are still fabulous and include resources for: Good, Clean Food and Vegan Nutrition, Community, and Education and Tools That Rule: Kitchen Must-Haves.
If it will take 30 minutes or less to make a recipe, that is mentioned at the recipes. All recipes have nutritional information for calories, protein, total fat/saturated fat, carbohydrates, cholesterol (0 of course!), sodium, fiber, and sugars.
There isn’t a photo for every recipe, but there are quite a few photos and they’re all lovely, with each completed recipe beautifully presented. It’s a very attractive book.
Each recipe has a little text blurb about it, and many of the recipes also have other tips and info on their pages.
The recipes I’m most eager to try are the Spaghetti with Roasted Broccoli “Pesto”, Butternut Squash Risotto with Pesto, Vegetable Paella with Tofu, Baked Leek and Sweet Potato Gratin, Bulgar and Curried Potatoes and Peas, Quinoa and Spinach Soup, Curried Lentils with Cauliflower, Moroccan Pumpkin and Lentils, Colcannon, Tofu Baked with Peanut Sauce, Twice Cooked Polenta Wedges with Black Eyed Pea Salsa, Roasted Asparagus Tapenade, Casablanca Quinoa Salad, Garlicky Oven Fries, Vegan Moussaka, Refried Beans, Chard and Pearl Barley Soup, Moroccan Harira, and Fresh Tomato Farfalle. And, even though I like getting my calories from food and drink mostly water and occasionally tea, I’m very intrigued and would like to try the Frozen Hot Chocolate Smoothie and the Homemade Ginger Ale. There are also many tempting desserts, quite a few of the decadent type, the type I tend to enjoy most. I wouldn’t make the garlic bread as is, but the Garlic Bread recipe gave me an idea of how I can continue to make garlic bread, even though I’ve pretty much given up Earth Balance spread for health reasons, at least for now.
I borrowed this from the library, and though I doubt I’ll buy it (I have limited funds so have to be very selective about my book purchases, and I also already own over 100 vegan cookbooks and rarely use them) I think it’s a fine vegan cookbook....more
So, I love the title of this book and I couldn’t resist borrowing it from the library. I’m glad I didn’t buy it though. Most of the recipes are not mySo, I love the title of this book and I couldn’t resist borrowing it from the library. I’m glad I didn’t buy it though. Most of the recipes are not my cup of tea. I was surprised at how few appealed to me, even though I don’t like vegan meats. Naturally, most of the recipes I could see making are desserts. The savory dishes that struck my fancy are the vegan parmesan blend and the vegan ricotta, cheese recipes, and the vegan kugel with broccoli rabe and chanterelles, and the garlicky white beans. One sort of dessert that looks wonderful are the vegan Belgian waffles. For me, the two most intriguing and tempting desserts are the vegan Twinkies, those because the author encourages creativity so I’d definitely make the filling chocolate, and the dessert that made me the hungriest was Bubbe’s pinwheel cookies. I doubt I’d make any of these though. There’s a wonderful professional vegan bakery that makes single serving vegan versions of Hostess cupcakes, whoppie pies, and other such unhealthy fare, and I can partake if and when cravings strike. I actually usually prefer vegan versions of cakes, cookies, etc. and nobody can tell they’re made especially vegan anyway as they don’t taste any differently from traditional versions, and they’re so delicious and there are plentiful recipes in many cookbooks and on many websites. The homemade vegan marshmallows look good too, but once again, those are easy to buy. Making the marshmallows and cookies and Twinkies could be a fun cooking project to do with older kids.
What I did love about this book is that the author is entertaining. She writes well, she’s funny, and she includes interesting autobiographical information that is heartfelt, amusing, and interesting, and which gives more substance to what would otherwise be just a collection of recipes. I do acknowledge that the recipes are highly creative. People who long for gourmet or junk animal based foods are likely to appreciate this book. Most of the recipes seem to take more work than is worth it to me, but for experienced cooks the instructions are clear and the amount of work to make many of the recipes would likely seem more reasonable than it does to me.
There are eight pages of photos that show seventeen of the completed recipes; they’re all in one place in the center of the book; the front cover photo might be an eighteenth recipe but I think the three photos on the back cover may be duplicates. (Yes, the Twinkies are shown.) I wish that there were more photographs because the ones included are a welcome addition, but I have a strong preference for photos for every cookbook recipe, something I realize is probably often not feasible because of the expense. The index is designed well for searching and finding ingredients and recipes.
Each sub-section of the contents has recipes, though many don’t have even a tangential relationship to the title name, but I like including cookbook contents pages because they do give at least some information about what to expect in the included recipes, although this book’s contents aren’t as easy to share as for most cookbooks:
The Shaggy Kitchen Have-to-Have Pantry Essentials
1 Hail Seitan! and His Followers…
The Staple Seitan Recipes Seafood Cheeses and Other Dairy Products Eggs
2 Recipes Guaranteed to Get You Laid…
Jenn Shaggy’s Guide to Cooking and Shagging Making Fresh Pasta: Because Everyone Looks Sexier Covered in Flour About the New Mexican Hatch Chile Pepper Fungi? Fungai! Vegan Surf and Turf
2. Satisfying the Vegan Munchies…
(a bunch of recipes and only one sub-title):
Pizza: The Fancy Way and the Quick Way
4. Vegan Holiday Survival Kit…
(a bunch of recipes)
5 Grillin’ & Chillin’…
(another section with a bunch of recipes and only one sub-title):
Let’s Have a Korean Barbeque!
6 Get Baked…
(a bunch of recipes)
Metric Conversions Acknolwdgments Index
NOTE: Okay, sharing the contents might not work very well for this cookbook; its presentation is unusual....more
So, I’m desperately hoping that this author and/or other authors (I’d love a few books) take this material, greatly expand on it, and write a compreheSo, I’m desperately hoping that this author and/or other authors (I’d love a few books) take this material, greatly expand on it, and write a comprehensive book or books about the history of veganism.
I bought this ebook, which was advertised correctly as a mini-book, and I even learned a few things, although I already knew almost everything included in it. It was easy to read on my iPhone, thankfully, because I do not own a Kindle. This short ebook was reasonably priced and I don’t regret purchasing it.
This is very well written but it seems more like a magazine article than a book, or a sketchy outline for a book, and given its short length, too much is included that is only tangentially related to veganism. That was somewhat disappointing. There are many links (an advantage of an ebook!) and I haven’t clicked on any of them, but I might at a later time.
I’d love a book that covered the history of veganism from the beginning, not just from 1944 when Donald Watson coined the term. And, while it would be impossible to include all activists, organizations, books, legal cases, and everything about the evolution of veganism, I’d love as much detail as possible.
Now, I’m even hungrier for a book that covers a comprehensive history of veganism. However many might be published, unless they look poorly reported, I’ll eat up any and all of them. Reading this just whetted my appetite. Every time a really special vegan book comes out I wish I’d written it, and I wish I would take the effort to tackle a project such as a vegan history book but, given that I’m unlikely to take on such a project, I hope someone else does this.
For what this is, I liked it well enough, and it might be a good introductory piece to read for those just learning this material. For myself, it left me unfulfilled....more
I’d started this but then put it down because I’ve also been waiting for another book, A Vegan Taste of the Caribbean, so that I could ideally read boI’d started this but then put it down because I’ve also been waiting for another book, A Vegan Taste of the Caribbean, so that I could ideally read both books together, but that book is still in transit and this book is due back at the library very soon, so I went ahead and read the rest of this book first. I love that there are at least two cookbooks with Caribbean area recipes that are both 100% vegan.
I really like this author. She writes well and engagingly. I like all the “Island Tip” tips. I love the text at the beginning of each section and at the start of each recipe. The biographical, cultural, and especially historical information I found all of it interesting. The mingling of history and food is my cup of tea. And I really enjoyed reading about the different islands/communities and their different food traditions. I want to support this author. If/when I’m in a position to again buy books this is one I’ll buy. As it is, I might have to borrow it again from the library; my city’s library did not have it so I got my copy from our sister library system. I think I will ask my library to purchase at least one copy.
I’m not as familiar with Caribbean cuisine as I am with many other types. I’m now very intrigued. Even though I don’t like many frequently used foods, I’d like to try some of these dishes. For those eaters/cooks/reader who, unlike me, do like coconut, vinegar, rum, mustard, and a few other foods not appealing to me, they’ll probably enjoy these recipes without the tweaks I’d have to make to some of them. I love hot peppers and was delighted to see that habanero peppers and Scotch Bonnet peppers make frequent appearances. My favorite peppers are probably the milder jalapeños, but I also like habañeros a lot and I think I’ve enjoyed Scotch Bonnet peppers when I’ve had them.
Toward the beginning of the book there is a glossary and I’m so glad it is there. There were a couple completely unknown to me foods and a few others I’ve never seen or tasted.
Recently, my Goodreads’ friend Petra asked me if I’d ever tried breadfruit. I haven’t. But now I’d really like to find and eat some. It’s included in this book, in recipes and there is even a photo of the whole fruit. I’ll have to hunt around at the many ethnic markets in my area and try to find some. Not local but I am not likely to ever travel to areas where it is grown and I need a bit of adventure in my life.
All the photos are in a center section and there are not photos for each recipe, but the ones there are in gorgeous and mouthwatering color, and there is a nifty camera icon right on the contents pages and index pages at each recipe that does have an included photo. I really appreciate how for a few of the recipes there are multiple photographs that show step by step the making of the recipes. Wonderful touch!
The Introduction includes: Some Notes on Caribbean Cooking; Glossary of Ingredients; Essential Equipment for a Caribbean Kitchen; Some Basic Techniques in the Caribbean Kitchen.
Introduction Chapter 1: Condiments and Sauces Chapter 2: Breakfast Dishes Chapter 3: Appetizers Chapter 4: Soups and Stews Chapter 5: Entrées Chapter 6: Side Dishes Chapter 7: Caribbean Tea Party Chapter 8: Desserts Chapter 9: Drinks and Cocktails Acknowledgments Index About the Author
Some of the recipes that especially caught my eye and that I’d enjoy without leaving out ingredients are:
from condiments and sauces: Green Mango Chutney, Curry Sauce
from breakfast dishes: Cornmeal Bakes, Sweet Potato Drop Biscuits, Herbed Sada Roti, Banana Fritters, Pumpkin Fritters, Hearts of Palm and Tofu Scramble
from appetizers: Photourie (Split Pea Fritters), Breadfruit Chips, Eggplant Choka
from soups and stews: Creamy Pumpkin Soup, Yellow Split Pea Dal
from entrées: Lentil Patties, Trinidadian Doubles, Bajan Macraroni Pie with Tofu Cheddar (okay, for that last one I would have to leave out vinegar & mustard)
from side dishes: Creole Rice, Dal Puri Roti, Spicy Baked Sweet Potato Wedges, Classic Barbadian Sweet Potato Pie, Breadfruit Cou-Cou, Boil and Fry, Creole Ratatouille, Sautéed Spinach, Warm Green Banana and Squash Stir-Fry, Okra in Sofrito Sauce, Sautéed Okar
from drinks and cocktails: Caribbean Lemonade, Unfermented Ginger Beer, Soursop Punch (What’s weird is that I loved the author’s note at the beginning of this section “Please remember to drink responsibly.” but I then didn’t notice any alcoholic beverages. Where’s the rum? Or in my hurry to finish the book, did I miss it?)
I just had to look up Conkies. They’re on pages 191-192 but that page was torn out of the book by a previous (rude) library patron. Photocopying may be against copyright law but doing that seems preferable to making this recipe unavailable to future readers. I probably wouldn’t have listed them above because they have coconut but I’ll bet the author wrote an interesting note for the recipe and I’ll bet many readers of this book would love them. Sad and irritating.
So, I learned a lot from this book and I enjoyed reading it. I stayed up to finish it, and managed to put down my current “can’t put down” novel, The Invisible Bridge, and read this book instead.
This fabulous, attractive and wonderfully organized book was a welcome Christmas present from my friend Terri. Thanks Terri! The book was on my to-reaThis fabulous, attractive and wonderfully organized book was a welcome Christmas present from my friend Terri. Thanks Terri! The book was on my to-read shelf, but it probably would not have been available at the library, and this is a book I want to have on hand as a reference tool. This is going in a handy to reach place in my kitchen. I’m thrilled to own it.
Wow! Even though I’m not interested in many of the recipes (most of the meat substitutes for instance) this gets 5 full stars from me because the recipes are incredibly inventive and because, even though I know a lot about vegan substitutions for non-vegan foods, I learned so much. Some of what I learned is different egg substitutions depending on the original purpose of the egg in the recipe and how it’s possible to make your own healthier sweeteners. The four pages long complete guide to vegan food substitutions at the end of the book is worth 5 stars. As I finished the book, I noticed that chart, and was very grateful to see it; there is so much good information through the book, but having the summary at the end is very helpful. You can use them in any recipe, not just the recipes included in the book.
Each recipe has the following icons when applicable:
corn free, for the more experienced cook, gluten free, low fat, nut free, quick and easy, raw, soy free, wheat free
dairy sub, cheese sub, egg sub, meat sub, fish sub, by-product sub, gluten sub, soy sub, sugar sub, fat sub
I love that whole wheat pastry flour makes a frequent appearance. If I bake, that’s the flour I want to use if I’m using wheat flour. A lot of the desserts looked great to me. Of course. The crispy chocolate cereal candy (I shouldn’t have been reading this book when I was hungry), the purely pound cake, and the GF-ingerbread cake looked extremely appealing. I also got some terrific ideas for sandwich spreads.
Section One: Let the Cows Come Home! Foolproof Substitutions for Dairy
Chapter 1: How to Substitute Dairy: Recipes Chapter 2: How to Substitute Cheese: Recipes
Section Two: Make the Chickens Smile!: Foolproof Substitutions for Eggs
Chapter 3: How To Substitute for Eggs: Recipes
Section Three: Keep the Farm Animals Flourishing!: Foolproof Substitutions for Meat
Chapter 4: How to Substitute for Beef, Chicken, Pork, and Seafood: Recipes
Section Four: Leave the Bees to Buzz!: Foolproof Subs for Animal By-Products
Chapter 5: How to Substitute for Honey and Gelatin: Recipes
Section Five: Let Your Body Rejoice!: Foolproof Substitutions for Gluten, Soy, Refined Sugar, and Fat
Chapter 6: How to Substitute for Gluten: Recipes Chapter 7: How to Substitute for Soy: Recipes Chapter 8: How To Substitute for Refined Sugar: Recipes Chapter 9: How to Substitute for Fat: Recipes
Section Six: Enjoy Kitchen Success!: The Complete Chart of Vegan Food Substitutions
I consider Ginny a friend, but I can honestly say a top notch job was done with this material; even if I’d never had any personal contact with Ginny II consider Ginny a friend, but I can honestly say a top notch job was done with this material; even if I’d never had any personal contact with Ginny I know I’d have respected and enjoyed the book just as much as I did.
This book is absolutely the best book out there for up to date, as of 2011, vegan nutrition. It’s wonderful, full of indispensable information for vegans and vegan interested people at every stage of the life cycle, and those who know them, and those who work with them in various capacities. (I hope these authors write an update if/when new information comes to light, which it likely eventually will.)
Ginny Messina is my favorite R.D. and Jack Norris is my second favorite R.D., even though there are several other vegan R.D.s I highly respect and like. So, I was very eager to read this book. I immensely respect these two authors and what they’ve done with the creation of this book.
Okay, I’m a bit of a nutrition geek. I took a college level nutrition class and have read extensively on my own, including two editions of Ginny’s book for professional registered dietitians and other health professionals: The Dietitian's Guide to Vegetarian Diets: Issues and Applications. But, this book is definitely aimed for laypeople, though it doesn’t dumb down the information; the layperson reader is given respect in how the information is presented, not condescended to at all.
The book is very well written and very readable, and able to be enjoyed by and useful for both adults and teens.
As an ethical vegan, chapter 16 Why Vegan? was closest to my heart, and I particularly appreciated it being there and respected its placement as the last full chapter. Including it and having it at the end of the book was a wise choice, in my opinion. Each farmed animal gets just a short (not too overwhelming) section, which educates the reader how these animals raised for food are treated. I’m so glad this information was included in what is primarily an outstanding health-promoting book.
I normally read all books cover to cover, every word, in exact order, but I admit I headed right for chapter 11, which covers vegan diets for people over 50. So, I read that chapter twice.
There are so many great things about this book. I love the honesty re B12 and other nutrients, the scientific rigor of evaluating different types of studies and critical thinking re current information and acknowledgment that in some cases we just don’t know or there is more than one way to interpret findings. This is a book for laypeople, and it covers vegan diets at all stages of the life cycle.
This book is particularly recommended for new vegans and those who are interested in vegan eating, but as a long term vegan, I learned quite a bit, about which I was not at all surprised. I can highly recommend this book to all vegans, the vegan interested, those who cook for or know vegans, those who work in various capacities with vegans and those nearly vegan.
I love the attitude of the two authors, of promoting veganism for the animals, but also to encourage people to eat as healthfully as possible without being overly restrictive and definitely allowing for “treat” foods.
I’ve been fully vegan for nearly 17 years, and mostly vegan for over 23 years, and lacto-ovo for more than a decade before that, and I read a lot about nutrition, but I learned quite a bit about amounts. I also hadn’t know about USP for vitamin supplements, and am motivated to take a DHA & EPA supplement, especially given my age. The thing I learned that shocked me the most was that white pasta (I eat whole wheat/whole grain pasta 95% of the time) is lower on the glycemic index (GI) than brown rice. Whoa!
Most importantly, this book has motivated me to do a better job of eating more nutrient dense food, especially since I have to eat very low calorie to lose weight, especially since for over 7 years injuries have significantly reduced my ability to strenuously exercise.
The menu plans are probably especially helpful for new vegans and those considering veganism, but I got some lovely ideas for foods to eat more often or add in to my diet.
I thoroughly enjoyed the section by and about vegan teens and children.
The resources list is particularly useful, not comprehensive, but I think the authors chose the very best examples for each section, and I found a couple more blogs I’ll probably follow. (Whether I find the time to actually read them is another matter.)
My only quibble (and I told Ginny this when I was reading this book) is the contention that swimming is not particularly useful for building bone density. I’ve read elsewhere that when swimming laps the water acts as a resistance and the body gets weight bearing exercise that way. And, over a couple year period when I swam a lot and did virtually no other physical activity, my spine gained a significant amount of bone density. But that’s the only information in the book that I question. I implicitly trust every other bit of information from these two authors. They’ve definitely done their homework, and then some.
And, Ginny, the co-author, is an active Goodreads reader member (she’s never participated in irritating author promotion, never ever) and I love discussing books with her here, particularly historical fiction and children’s books. As icing on the cake, in her acknowledgements she thanks her buddies at Goodreads, this site. Us! Hooray! Very cool! And thoughtful!
Introduction: Going Vegan for Life
1 Understanding Vegan Nutrient Needs
2 Protein from Plants
3 Vitamin B12: The Gorilla in the Room
4 Calcium, Vitamin D, and Bone Health
5 Fats: Making the Best Choices
6 Iron, Zinc, Iodine, and Vitamin A: Maximizing Vegan Sources
7 The Vegan Food Guide
8 Making the Transition to a Vegan Diet
9 A Healthy Start: Vegan Diets in Pregnancy and Breast-Feeding
10 Raising Vegan Children and Teens
11 Vegan Diets for People Over Fifty
12 Plant Food Advantages: Health Benefits of a Vegan Diet
13 Managing Weight, Heart Disease, and Diabetes
14 Sports Nutrition
15 Is It Safe to Eat Soy?
16 Why Vegan?
Vegan Resources A Quick Guide to Cooking Grains, Beans, and Vegetables Metric Conversion Chart Acknowledgements Notes Index...more
The fact that this passage a day book didn’t annoy me to death, even when I was actually reading one entry per day, goes a long way toward making theThe fact that this passage a day book didn’t annoy me to death, even when I was actually reading one entry per day, goes a long way toward making the book a 5 star book for me. But, it’s also informative, smart, touching, useful, and inspiring.
I did do the "read a passage a day" for a while, but that just isn't how I enjoy books, so I finished it way, way "early" and did not take a full year to read it; I got up to/on page 83 of 310 reading it that way: and then it turned out I'm really, really not a passage a day kind of person and so I stopped doing that and I just read through the rest of this book. I got tired of feeling depressed every Thursday, and some Fridays too, with the entries that were included. The whole book was more fun for me reading it straight through cover to cover, more quickly, even though many passages were worth taking time to reflect about before moving on to the next entry. Many readers will appreciate the daily “food for thought” and will revel in savoring this book very slowly. For me, it was hard to put down: I wanted to keep reading. And, I don’t need a daily companion. But, I like the book and the idea of it for those who like reading daily passages out of books. I really appreciate that the author from the start tells readers to use the book any way they please; she’s very nurturing in all she does, in my experience with this particular instruction too.
This is an excellent book, especially for new vegans and those who are curious about veganism, but it’s also a supportive book for long-term vegans and vegan activists.
Lovely and interesting photos of food, animals, etc. and the whole book has an attractive layout and appearance, down to the attached purple ribbon bookmark.
Introduction How To Use This Book
A Year in the Life of a Joyful Vegan
Monday/For the Love of Food Tuesday/Compassionate Communication Wednesday/Optimum Health for Body, Mind, and Spirit Thursday/Animals in the Arts: Literature and Film Friday/Stories of Hope, Rescue, and Transformation Saturday + Sunday/Healthful Recipes
Resources and Recommendations index Photography Credits Acknowledgements About the Author
Each Monday highlights one particular plant food, each Tuesday gives tips on being careful how language is used when communicating in general and advocating for animals more specifically, each Wednesday has various testimonials from those who have gone vegan and various tips for being healthy, being kind to the environment, etc, each Thursday has excerpts from literature/books, films, etc. and I found many of them depressing, but some were uplifting and fun, each Friday has wonderful short stories, most by everyday people, many relating their transformations to veganism, and Saturday-Sunday has one recipe for both days, almost all of which have appeared previously in this author’s published cookbooks, some of which make use of a Monday covered ingredient. I was going to give some examples of Monday through Sunday, but decided not to as I got enjoyment as I turned each page and found what was there. (Feel free to post a message and if you want some examples I’ll gladly provide them.) I feel perfectly content as a dedicated vegan, but for some I can see this book fulfilling the function of rejuvenating them in their commitment or inspiring them to become committed.
For those who want to read a passage a day for a year, they can easily start on any Monday; they don’t have to start at the beginning of a calendar year.
Vegan goes mainstream! As a vegan, gotta love it! Simple recipes for non-cooks such as myself; I love that too! As with all their cookbooks, all theseVegan goes mainstream! As a vegan, gotta love it! Simple recipes for non-cooks such as myself; I love that too! As with all their cookbooks, all these recipes have the triple-test promise.
Oh, almost everything looks so yummy, and the macaroni and cheese looks easier to make than the (healthier) recipe I'm going to try tomorrow. I wish this book had been out when I was still buying Earth Balance vegan butter and Follow Your Heart vegan cheddar cheese. If/when I am really in the mood & need comfort food, I'll be trying the mac & cheese! (I’m having a craving and it’s been ages since I’ve had cravings, and I think the more recent times it’s been mostly for desserts, mostly chocolate desserts.)
I have to remember to read cookbooks only after I’ve eaten and never when I’m hungry.
There are a basic introduction and a page for each section as to the whys and wherefores of a vegan diet or eating some/more vegan meals. On the Asian noodle page, though, one of the types of pasta has egg in it, which is definitely not vegan; that was a disappointing inclusion, especially since when either honey or agave is mentioned for another recipe, it is said that many vegans don’t consider honey vegan; it’s not, and egg is definitely not. (Those eggs in the egg noodles listed brought this down from 4 to 3 stars for me. I don’t appreciate the confusion it might cause.)
The many photos are luscious, attractive, and make the recipes/food look very appealing.
Recipes that caught my eye are the macaroni and cheese (craving it!), spiced pumpkin soup, mushroom and barley pilaf, soba noodles primavera with miso, polenta with spicy eggplant sauce, tofu pad Thai, bulgar pilaf with garbanzo beans and apricots, Moroccan spiced sweet potato medley, grilled corn and jack quesadillas, broccoli “cheese” polenta pizza, Tuscan white-bean bruschetta, spiced cous cous with vegetables, and red lentil and vegetable soup, and a few other dishes too. I will eventually make the macaroni (whole wheat elbows in my case) and cheese. I’m not sure about any of the others; perhaps.
I really liked this cookbook. It would probably make a good gift for someone who might want to cook vegan for family or friends or might want to add more vegan meals for themselves, and have no idea how to go about it. There are a few dessert recipes. the one for the chocolate cupcakes is the one I find most likely to be delicious, or the cookies.
Addendum: Please see Ginny Messina's message 6 in this review's comments section. The egg in the egg noodles and the mention of the eggs was a mistake and will be corrected in future editions. For now, I'm leaving my star rating at 3 stars but I'll add an extra half star. 3 1/2 stars....more
I love the organization Farm Sanctuary. I’ve been to the Orland, California location twice. I think Bonnie the donkey in this book was from Orland. BuI love the organization Farm Sanctuary. I’ve been to the Orland, California location twice. I think Bonnie the donkey in this book was from Orland. But most of the animals featured are, I think, from the original Watkins Glen, New York location.
So, re this book: I wanted to like it more than I did. I appreciated the author’s note for grown-ups at the back of the book, I enjoyed the illustrations very much, but I wasn’t that fond of the poems. While they do capture each species of animal sufficiently well, I just wasn’t wild about them. Also, the fact that the are presented as by the animal vs. simply from their perspective, didn’t work that well for me.
That said, I would recommend this book for vegan children, children who have visited or have an upcoming visit to Farm Sanctuary or any of the many other sanctuaries for farmed animals, and it would be a good tool for humane education classes.
My four star rating is for the attempt and the value of the book, and for the illustrations. The poems I’d give 2 or 3 stars to most, but don’t bring the book down below 3-1/2 stars, so I’m going up vs. down a half star rating because it’s Farm Sanctuary! And, it’s appropriate for the youngest child. I’d read the author’s note to children aware of the issues....more
This is a very touching book, even though it is primarily a cookbook. The author has a son who has life threatening food allergies and these recipes wThis is a very touching book, even though it is primarily a cookbook. The author has a son who has life threatening food allergies and these recipes were created with him in mind. Her son Benjamin takes a role in this book too, listing his 10 favorite included recipes and sharing some of his feelings about being different and how to adapt to having food allergies even as those around him do not have the same restrictions. He’s very lucky to have a mother who has found a way for him and others with similar allergies to have so many wonderful desserts to eat, and not need to feel at all deprived.
As I read, I realized that one of my favorite candy bars is by this company, Divvies. It’s their chocolate peppermint candies candy bar. Not only is it delicious, it’s a candy bar with a sense of humor. It’s divided into only 2 sections (unlike many candy bars that are not divided at all or are divided into multiple sections.) But the 2 sections are not the same size. One is very large (with “mine” printed on it and one side is significantly smaller with “yours” printed on it. Hence, the divvies name. Very funny!
So, this book, full of recipes, party tips, even crafts made from food, is designed for people with food allergies. This family is not vegan or vegetarian, as is made obvious from the list of Benjamin’s favorite away from home snacks, but, except some honey (easily substituted with a vegan sweetener) the recipes also happen to be vegan.
The photos are mostly in the center of the book, but they’re wonderful, making my mouth water they look so good. Oh Fudge (with toppings!), the brownies, a “Brown” Chocolate Bag, Cookies S’mores, the cupcake tree, and the cinnamon buns look so attractive and tasty. There is a short but helpful Resources section and a useful index. The Contents layout and section names are unusual and creative; I liked them and liked the way the recipes are presented.
What I appreciated most about this book is that I’m not much of a cook or baker, although I read many cookbooks. I don’t have a lot of the typical gadgets necessary to make most recipes, especially baking recipes. But, there are some recipes included here that I could make with no or little effort, and they look wonderful. Included are Movie Night Popcorn, Oh Fudge!, Chocolate Toffee Candy, Chocolate Fondue Mini Marshmallows Chocolate Clusters. And, the Cookies S’Mores look unbelievably delicious. None of the recipes seem overly challenging to make. Bakers who are just a tiny few steps up from me in skill should have no problems with any of them. In fact, there are many recipes here that would be fun to make with kids as a few of them would require not too much adult supervision.
There are a lot of creative recipes such as the “Brown” Chocolate Bags and Birthday Cake in a Cone, and so many great party tips too. Crafts made from food for party favors, etc.
At the recipes and in-between the recipes, the author writes short blurbs about family and friends and food. Very sweet! I love her attitude about how when entertaining the aim is to be as inclusive as possible, so hopefully everyone attending can partake in the food being served.
The food, recipes, and book are a true labor of love. This author has a web site www.divvies.com
Okay. I’ve decided to include the:
Introduction A Note from Benjamin Before You Begin
When It’s All Relatives and Friends (16 recipes) The Liqidity Factor (6 recipes) Sweets That Make the Schoolhouse Rock (14 recipes) with Snack Attack (6 recipes) Outdoors and on the Road (18 recipes) It’s Your Party! (13 Recipes) with Make Your Own Party Favors (4 Recipes)
My new definition of torture? Reading this book while hungry, and it was only slightly less painful to read when not hungry because almost everythingMy new definition of torture? Reading this book while hungry, and it was only slightly less painful to read when not hungry because almost everything looks so delicious. As I read, I started making shopping lists of ingredients I’d need to buy in order to make a few of the recipes. I can remember doing that with only a couple other cookbooks.
I stayed up very late at night (early morning) to finish this book. That’s how engrossing it was for me.
And I loved the adorable little elephant that appears on many pages. So cute.
Recently, I filled out a survey for an upcoming book, a survey about what vegans eat, and one of the questions was what were my three favorite cookbooks. I own over 100 vegan cookbooks and have read several I don’t own, and found that question impossible to answer well; I could have probably answered fairly accurately had I been asked to name my 30 favorite cookbooks. Now, I’m prepared to add this book to that list, and I wish I’d read this book before I answered the questionnaire because I think I’d have included it as one of my three favorite cookbooks. It’s certainly in my top 30 (Of course, I don’t know which book would get displaced from the short list I gave) and in my top ten. I actually wrote a f/u email and mentioned this book as my new favorite. I didn’t know if my email would do any good because I wasn’t sure if the deadline for submissions had passed, but the co-author promptly emailed me back and said they’d have a look at the book; I am so happy about that.
I’m really glad the author is already a Goodreads author member because otherwise I’d have expended the effort and invited her to join.
This is a gorgeous book: beautiful layout, mouthwatering inducing photos, many photos; there are even photos within the index pages.
I so appreciate that the author is cognizant of such things as cost of food and complexity of recipes and ease of finding ingredients.
She’s personable and her notes at the start of every recipe are entertaining and useful. She also has an additional chef’s note on some of the recipe pages, also including very helpful information. These notes definitely contribute to making this book fun to read. I appreciate all the recipes where she includes suggested variations to the basic recipe. She also tells a bit about her background, an inclusion I enjoyed.
This is an ideal book for novice cooks, new vegans, vegans who cook for omnivores and/or children, anybody who wants to eat lower fat versions of favorite foods, anybody interested in healthy vegan eating, and there are quite a few decadent and comfort food recipes included, which should please almost all eaters.
One thing I noticed is that she uses a lot of non-dairy milk, and she even includes a homemade recipe for brown rice milk, which I doubt I’ll use, but it’s cool that it’s there. I’ve rarely use milks, but I’m willing to use them to try out some of these recipes. I love that she uses whole grains because that’s what I like to eat.
She has icons at applicable recipes for: no cooking required, quick, fat-free, gluten-free, soy-free, kid-friendly, and omni-friendly. The latter she explains are recipes that were particularly enjoyed by omnivores. All of the recipes were taste tested by vegans and omnivores, overall positively I assume, but the omni icon are ones best liked by the omnivores. I think these icons at recipes are important information to have for most cooks. For people with allergies or food sensitivities, people who have children, and for those who need to cook to please both omnivores and vegans, this information is indispensable.
Each recipe has nutritional information and, unlike most other cookbooks that include these numbers, here a disclaimer is provided make clear that there are variations and the numbers are not likely to be exact. I appreciated that honesty. Stats provided are calories, calories from fat, total fat in grams, cholesterol (I love it when vegan cookbooks include this because the number is always 0!), total carbohydrate in grams, dietary fiber number grams, grams of sugars, and protein number of grams.
There’s a plethora of recipes I want to try! The taste testers for this book were so lucky. The author has a food blog and some of the recipes have been available there. The recipes in the book that follow are the ones that most appealed to me and I do plan to make some of them (listed in general order of my reading them, not in order of most compelling): gingerbread mini-loaves, cinnamon buns, Nomelet, maple muffins, banana bread, French toast, pumpkin bread, pancakes, creamy carrot soup, African kale and yam soup, curried sweet potato soup, red lentil dal, black bean burgers, hippie loaf, easy macaroni and cheese with the cheddar cheesy sauce (I can’t emphasize enough how thrilled I am to find a recipe for vegan cheese sauce/vegan cheese that doesn’t include mustard!!!), broccoli pesto pasta, corn pudding, baked onion rings, dirty mashed potatoes, Charleston red rice, dirty rice, traditional stuffing (probably for next Thanksgiving/winter holidays!), chocolate chip cookies, black bean brownies, single-serving brownie (perfect for when I don’t trust myself with an entire pan of them!), chocolate cupcakes, strawberry cupcakes, pumpkin pie, maple icing, vanilla icing, tofu chocolate icing, brown gravy, Thanksgiving gravy (ditto for the next winter holidays along with the stuffing!), enchilada sauce, the aforementioned cheddar cheesy sauce, tofu ricotta cheese, cranberry sauce (although I think I’d rather try Alicia Silverstone’s with the maple syrup vs. the agave nectar, but I love cranberries so I’m likely to try both), Cajun essence (spice mixture), and there are more too. It seems as though I listed a great many but I couldn't leave out any of the above. Different eaters might like recipes different from my favorites. There are some meat analog dishes here too for those who like them; I don’t.
The index is good, although I did notice I first had trouble finding the brown rice milk recipe that’s included, but overall it’s well laid out and comprehensive, and I didn’t have trouble finding anything else. (The brown rice milk is under brown, but not rice, or milk, or non-dairy milk; the non-dairy milk listing is for non-dairy milks’ general description in the appendix.) Also, the index pages have appendix at the top of the pages. I think those are typos.
The table of contents is long but I want to include its section titles so potential readers/cooks can see how wonderfully comprehensive this book is. It would make a fine gift for a novice cook, a new vegan as their first cookbok, someone starting out in a new kitchen, and really absolutely anyone who enjoys vegan cookbooks.
Table of Contents:
A Word from Lindsay Why Vegan? Why Fat-Free and Low-Fat? Getting Started Kitchen Prep Lingo Troubleshooting Tips How to Use This Book Top Ten Tips
Breakfast & Brunch
Muffins & Breads
Soups, Dals, & Chilis
Burgers, Wraps, Tacos, & More
Quick One-Pot Dinners
Tofu & Vegan Meats
Pasta & Casseroles
Mix & Match: Vegetables, Grains, & Beans
Dips, Snacks, & Finger Foods
Spreads, Gravies, & Sauces
Condiments, Spices, & More
Glossary of Ingredients Recipe Substitutions Metric Conversions Index Acknowledgements About the Author...more