Great vegan recipes and the stories are okay too. Got this one as a gift for 2 young, omnivorous children and so I read it too. It was one of the firs...moreGreat vegan recipes and the stories are okay too. Got this one as a gift for 2 young, omnivorous children and so I read it too. It was one of the first vegan friendly books for children that I had read. There are so many more out now.(less)
I’m disappointed but I can’t bring myself to give a vegan cookbook (that I think others might enjoy) fewer than 3 stars, but this is not the cookbook...moreI’m disappointed but I can’t bring myself to give a vegan cookbook (that I think others might enjoy) fewer than 3 stars, but this is not the cookbook for me, and I wish that I had borrowed it and not purchased it, because I doubt I will use it. There are only 2 recipes included that (considering ingredients & effort to make & how delicious they look & their health benefits) I might want to make and eat: the chipotle mushrooms and the miso and garlic mashed potatoes.
I realize I had overly high/inflated expectations for this book. Speed is what caught my eye. But, I’m not sure why this is called speed vegan. For me, one of the main things that make possible preparing meals quickly is having all ingredients on hand. There are so many tools and food ingredients listed that I don’t have and am not willing to buy/use. Too much fuss for me! I think this book will be most appreciated by wealthy people with fully stocked kitchens and multiple household members, who love to cook and know how to cook, and who have similar taste in food to the chef who wrote the book.
I might have been more interested in this chef’s Omega 3 Cuisine book. One thing I liked about these recipes is that most are omega-3 rich. I do like that nutritional information is included and find the omega-3 stats particularly useful. Each recipe shows stats for calories, protein, fat, carbohydrate, fiber, sodium, and omega-3 fatty acids.
The author seems nice. The photos (I’d have appreciated more of them) make the food look very tasty; there are 2 middle sections with color photographs of the completed recipes, and there are black & white photos of the chef’s hands during the preparation process scattered throughout the book. But, I don’t think the book delivers what it promises. The recipes here are no speedier to prepare than those in many of my other vegan cookbooks. The book was interesting enough to read, but not an outstanding read, as are many other vegan cookbooks I’ve read.
For those who may be interested, the Contents: Acknowledgments, Introduction, Essential Kitchen Equipment, Stocking the Vegan Pantry, Jump Starts, Snacks, Soups, Salads, Pasta and Grains, Vegetables and Legumes, Sweets, Online Shopping Sources, About the Author.
I don’t give up books easily, but if any vegan friend or acquaintance wants this book, I may consider parting with it, at least once I’ve made the mushrooms and the potatoes dishes.
And, I changed my mind. 2 stars. For me, it was just okay. I’ll let other more enthusiastic readers/cooks give higher ratings.(less)
I bought this because of the “cheap” description, but much to my delight most of these recipes are easy to make too, and many look incredibly deliciou...moreI bought this because of the “cheap” description, but much to my delight most of these recipes are easy to make too, and many look incredibly delicious.
I rely too much on convenience foods, which are sometimes less healthy and are almost always more expensive than making things from scratch. I’m fortunate to live in an area with many wonderful vegan restaurants, but it’s expensive to eat out, so I’m trying to spend less on my meals at home and save most of the splurges for when I do dine out.
The only photo is the cover photo but I guess that’s befitting of a book that promotes frugality.
All the dishes here cost between .50¢ and $2.00 a serving, and cost information per serving is given at each recipe. I love the personal stories related at each recipe and in-between recipes; there are many memories from her childhood and also stories about her current life with her husband. I love that substitutions are encouraged, for reasons of taste, availability, etc!!! I love the tidbits about the vegan diet, as it pertains to health and to a lesser extent the environment.
The majority of the recipes are kid friendly so this is an excellent book for busy families on a budget. I love how some of the desserts contain beans! They’re much healthier than the typical dessert recipe and sweet at the same time. Included are many different ethnic recipes and also “standard American” fare as well.
The author gives some wonderful tips. Yes, most of them are common sense, but it was helpful to see so many listed in one book. And I learned some new things, such as how to get the most juice out of limes and lemons when squeezing.
The Big Picture Cooking Basics Soup and Stew Savvy Satisfying Salads Noodle Know-How Skillet Sense First-Class Bakes and Casseroles Pizza, Burgers, and Sandwiches Slow-Cooker Favorites Sweet Delights
Online Resources Index
Recipes I just have to try (with some adjustments which include using whole grain pastas, leaving out mustard, and using less oil): Cheapamole (I have to try this guacamole substitute!), Four-Grain “Polenta”, Creamy Mushroom Gravy, Spinach Pie, Linguini with Lentils and Roasted Butternut Squash, Farfalle with White Beans and Cabbage, Deluxe Vegetable Lasagna, Baked Ziti, Roasted Sweet Potato Salad with Cashews and Kidney Beans, Sweet Potato Succotash Stew, Peanutty Pumpkin Stew, Southern New Year’s Stew, Sunday Supper Frittata, Polenta with Pan-Seared Mushrooms and Tomatoes, Tuscan White Bean Pizza, Polenta Pizza with Roasted Vegetables, Very Veggie Burgers, Black Bean Soup with Kale and Rice, Barley Vegetable Stew, Curried Yellow Split Pea Soup, Three Spicy Sisters Stew, Smokey Red Bean Chili with Chipotle-Cornbread Dumplings, Positively Pantry Chili, Pumpkin Spice Cake with Chocolate Glaze, Sesame Shortbread Cookies, and the (no bake!!!) Chocolate Oatmeal-Peanut Butter Cookies.
Yes, I left out many, many recipes, including quite a few others which appeal to me and which I might like to make.
I really have more than enough cookbooks at this point, but I’m really glad I bought this one; it’s one of the relatively few cookbooks I’m likely to actually use on a regular basis. I do also plan to buy other cookbooks, including this upcoming one by this (prolific) cookbook writer and her huband: Vegan Unplugged: How To Eat Well When the Power Goes Out; I do live in earthquake country!(less)
3 ½ stars for the cookbook, but I’d love to eat at the restaurant and I suspect it would get 4 or 4 ½ stars from me, perhaps even 5 stars.
Each author...more3 ½ stars for the cookbook, but I’d love to eat at the restaurant and I suspect it would get 4 or 4 ½ stars from me, perhaps even 5 stars.
Each author writes a great introduction. But one of the authors claims the recipes are not difficult to make, and at first, when I looked at the soup recipes in particular, this seemed to be true, but there are quite a few recipes that did seem time consuming or challenging. There are many helpful tips given. There are also interesting blurbs at the majority of the recipes, though some lack any additional information. I do love how they say not to panic in the kitchen. They seem like great guys with a wonderful restaurant.
Whoa! What I most noticed about this book is that the recipes volume seems to be for restaurants, or very large families, not ideal for 1 or 2, or 4 people. Of course, amounts can be tweaked so that fewer servings are made, and some (though not all) recipes are for few enough servings that there wouldn’t be a ridiculous number of portions of leftovers.
There are very few photos and they’re all in the center of the book, but the ones included look scrumptious. The index has entries by name of recipe, main ingredient, and by type of recipe, which makes it very useful.
The foods encompass international cuisine, which I appreciated; there were a wide variety of dishes. If I used the book to cook, I’d use less, or no, oil, and no salt, at least in most of the recipes, but would be happy to eat the food as is at the restaurant.
Introduction Chapter 1: Stocks and Soups Chapter 2: Salads Chapter 3: Dressings, Sauces, and Gravy Chapter 4: Breakfast Sensations Chapter 5: Sandwiches Chapter 6: Vegan Proteins Chapter 7: Entrées and Sides Chapter 8: Baked Goods Index Acknowledgments About the Authors
The dishes that look best to me (with no or few changes made) are: From stocks and soups: Cream of Broccoli Soup, Curried Roasted Cauliflower Soup with Green Peas, Moroccan Spinach Lentil Soup with Lemon, African Yam and Peanut Soup with Fresh Ginger. From Salads I didn’t see anything that struck my fancy, but I’m not much of a salad person, in part because I never like vinegar and never like oil on raw vegetables. From Breakfasts, Sauces, and Gravy: Veganopolis Béchamel Sauce, Pico de Gallo Salsa, Roasted Garlic Paste, Mushroom Gravy, Veganopolis Recipe Enchilada Sauce. In the Breakfast Sensations section: Savory Bread Pudding, Veganopolis Spelt and Scallion Biscuits, Rosti Hash, and the City Cinnamon Pecan Rolls. Nothing in Sandwiches really stood out for me. Under Vegan Proteins, the category I’d have expected to like least, because I don’t like seitan or tempeh or other vegan meats, I found two things that look particularly appealing to me: Garden Tofu Patties and Golden Bean Flax Rounds. In the Entrées and Sides Section I found quite a few dishes that looked wonderful to me: Ecuadorian Yapingachos, Soul Shake Black-Eyed Casserole, Blackened Tofu Etouffée, Easy Vegan Dumplings, (I’ve got to make!!!:) Holiday Sage Dressing or Stuffing, Lentil Loaf with Mushrooms and Walnuts, Moroccan Vegan Tagine with Preserved Lemon and Almonds, and the Organic Sunshine Quick Scalloped Potatoes. From Baked Goods I liked: Queenly Quinoa Crackers, Savory Autumn Squash Rolls, Spelt English Muffins, Sunny O’Day Crackers, and (yum!): Double Evil Brownies, with the chocolate chips and dusting of confectioner’s sugar, but none of the other suggested optional ingredients.
I’m glad I read this book, but I’m also glad I borrowed a library copy. This is not a book I need to own. However, for cooks with large families or who often attend pot luck gatherings or who give parties, and who enjoy international cuisine, this book might be a good resource.(less)
Recently, an all organic, all vegan Mexican restaurant opened in my city, which for me equals heaven, but their food is too expensive to eat very ofte...moreRecently, an all organic, all vegan Mexican restaurant opened in my city, which for me equals heaven, but their food is too expensive to eat very often. The last thing I probably needed was another vegan cookbook, but I couldn’t resist this one.
The author is a Venezuelan-American vegan chef, and she writes in a very engaging way. She’s funny and personable and I love the way she slips in Spanish words; she makes the subject seem very accessible. She’s co-author of three other great vegan cookbooks, two of them favorites of mine. This cookbook reads as a book. The author has quite a bit to say at the beginning of each section and at each recipe also. It’s a very enjoyable read.
The recipes are all vegan and from eclectic Latin American cuisines. Delicious!
There is a center section with color photos of some of the recipes (each with a handy page number for their location in the book) and some nifty drawings of how to do things on the recipe pages, such as how to fill a burrito, assemble a tamale, and seal an empanada.
For me there are too many faux meats. Too many for me = any. But, many of the other recipes, and there are a lot that don’t use seitan, tvp, etc., I’d love as is or with just a little bit of tweaking.
There is allergy information given at the recipes such as soy free, gluten free. There are informative pink shaded boxes with various tips. The layout is attractive. The recipe instructions seem to be given very clearly.
I wish I had been one of her taste testers because the food looks delicious.
For people who enjoy cooking and who like this type of food, I imagine that this book will probably be a 5 star book.
It misses getting 5 stars from me only because (unfair perhaps but that’s the way I am) most of these recipes are time consuming. Even though some of the time consuming parts can often be prepared ahead of time, I’m just not enough of a cook and don’t have the patience (or equipment or kitchen) to prepare the majority of these recipes. Also, there’s too much deep frying for me and other ingredients are included and necessary or helpful tools that just are not going to happen in my life.
But, I think she’s convinced me to go back to buying fresh, not dried and bottled cilantro. And, some of the easier recipes I might try.
This is a rather comprehensive book.
the Contents: (recipes not included here but they are listed in each section)
Part 1: Latin Cuisine and Vegan Cooking Introduction The Vegan Latin Pantry Kitchen Tools (or How Do I Slice a Mango?) (SIDE NOTE: There are instructions for how to slice a mango in the Desserts and Sweets section!)
Part II: The Recipes 1 A Few Essential Latina Vegan Recipes 2 Salsas and Condiementos 3 Bocadillos, Snacks, and Appetizers 4 Ensaladas 5 Beans and Rice, Los Dos Amigos 6 Vegan Asado: Tofu, Tempeh, and Seitan 7 Complete Your Plate: Vegetables, Plantains, and Grains 8 One-Pot Stews, Casseroles, and Cazuelas 9 Super Fantástico Latin Soups! 10 For the Love of Corn: Arepas, Pupusas, Tortillas, and More 11 You, Too, Can Tamale 12 Empanadas! 13 Drinks 14 Desserts and Sweets
Appendix A: Muchos Menus Appendix B: Quick-Start Shopping List Appendix C: Cooking Terms and Techniques Appendix D: Metric Conversion Chart Acknowledgements Index
Addendum: Just a few notes. It’s very easy to find recipes/ingredients in the index. The recipe that looks the best, but that I won’t make is the black bean-sweet potato tamales. The recipe that looks the best that I’m likely to make is “the only guacamole recipe I ever make” but I’d make some salsa too because I’m a tomato fiend. There were too many delcious looking recipes to mention most in my review. For each recipe she does tell the region of Latin America it originates from, and I found that information very interesting.
A second edit: I live in a city where it's easy to get every single ingredient used in these recipes. We have lots of Latin markets and lots of regular markets have plentiful Latin foods sections. So, unlike many living in other cities or small communities, I don't have difficulty in finding ingredients as an excuse. The author does provide some links to online shopping sites too.(less)
I just placed this book in the easiest to reach place of all the cookbooks in my kitchen. It’s definitely made it into my informal top 10 cookbooks se...moreI just placed this book in the easiest to reach place of all the cookbooks in my kitchen. It’s definitely made it into my informal top 10 cookbooks section.
Unless you are a masochist, don’t read this book on an empty stomach or even if you’re even a little bit hungry, not unless you have enough ingredients on hand and the time to make at least one of the included recipes.
At the end of the book she thanks her testers. I know they work hard at giving her useful feedback but THEY SHOULD BE THANKING HER!!! It sounds like the best volunteer job ever!
I’m trying to lose a bunch of at least some of the weight I gained 6 ½ years ago, and cookbooks such as this inspire me even more, because they show that healthy eating can be so very delicious and not too difficult to achieve re food preparation.
This is another gorgeous book from this author! Truly! It has a beautiful layout, wonderful color, including colorful rainbow pages and page edges for finding contents more easily.
I love that the focus is not just on the green orange, and yellow we all hear about incessantly, but covered is the entire spectrum of color: red, orange, yellow, green, blue/purple, white/tan, black/brown, and the rainbow, and each color has its own section which includes: starters and salads, soups and stews, sides, main dishes, and desserts. At the end of every color section, there’s a Ways to increase (whatever color) foods.
As with her other cookbook(s), each recipe indicates if oil-, wheat-, or soy-free for those who have dietary restrictions, and also included is if additional ahead of time preparation is required. Nutritional information is given for every recipe for amount of calories, fat, percentage calories from fat, protein, carbohydrate, dietary fiber, cholesterol (none, of course, since every recipe is vegan) and sodium. The helpful blurb boxes in her other cookbook(s) also reappear: compassionate cooks’ tip, food lore, and Did you know? There are also entire page sections with all sorts of “extra” informative material. In each color’s section she also gives some information about why that color food is so important for our health.
This author recommends eating whole foods that are low in oil and sodium. Some of the recipes do contain oil and salt, but alternatives are suggested. For those who don’t cook with oil but when fat is helpful in certain dishes for absorption of nutrients purposes, nuts and seeds and avocado are mentioned as foods that can be added instead of oil, and many recipes already are given that way. I am confused though as on one page she mentions that the recipe is fat free but it includes flax seeds (they do have fat) and non-dairy milk (most have some fat.)
She does use quite a few foods I don’t like: vinegar, mustard, tempeh, coconut, non-dairy yogurt, etc. but for many dishes, I like all the ingredients and for those that have foods I don’t enjoy, it would be easy to leave them out or make substitutions.
She has 2 indexes at the back of the book and both are very useful. The first one is an ingredients index and the second one is a recipe index, listed by color. She has a resources section that is very helpful, although it is short and not comprehensive.
Dishes I particularly want to try (and oh did I have difficulty limiting these to just a few per color; there are many, many more) are:
from red: Six-Shades-of-Red-Soup; Beet Burgers; Stuffed Shells with Marinara Sauce
from yellow: Grapefruit, Yellow Pepper, and Avocado Salad; Corn Chowder; Hot Tamale Pie; Caramelized Bananas
from green: Sweet Pea “Guacamole”; Spinach Soup with Basil and Dill; Garlicky Greens with Pasta; Three-Greens Ribollita Soup
from blue/purple: Purple Cauliflower Soup; Purple Kale and White Bean Soup; Linguini with Purple Cabbage; Potatoes and Eggplant (Aloo Baingan); Blackberry Breakfast Bars
from white/tan: Parsnip Soup; Roasted Garlic Soup; Cashew and Red Lentil Burgers (but no eggless mayonnaise for me as I don’t like it); Oat Bread
from brown/black: Spicy Black Bean and Olive “Hummus”; Mushroom Barley Soup; Brown Lentil Soup; Mushroom-Topped Baked Potatoes
from the rainbow: Minestrone with Kale; Indian-Style Black Bean and Veggie Burgers; “Sloppy Col” Sandwich; Chocolate, Banana, and Almond Butter Paninis
Oh, but there are so many more recipes in here that also appeal to me. This book earns 5 incredibly bright stars.
I will add that I don’t have the kitchen, various cooking implements or the money to buy them or the space for them, and definitely not the cooking skills the author possesses, but many of these recipes seem doable for me.(less)
I bought this book because I live in an area at risk for severe earthquakes and because sometimes the power does go out for other reasons.
It’s a fabul...moreI bought this book because I live in an area at risk for severe earthquakes and because sometimes the power does go out for other reasons.
It’s a fabulous reference book and I’m glad I have it. There are tons of useful tips given, including what you need in addition to the foods mentioned in the book. Water, obviously, but also all sorts of tools and other survival equipment, etc.
In addition to natural disasters and power outages, people who don’t have full kitchen facilities, who don’t like to cook, who may be camping or living outdoors, or just traveling on the road or vegans traveling to others’ houses will find this book useful.
I really appreciate that companion animals’ needs are taken into account here. When I had my dog I always kept emergency supplies for both of us. But there is some information here I’d not thought of, such as reducing the need for drinking water by giving some canned/wet food.
In addition to the recipes (this is a cookbook) there is so much information about various resources, much more than I’d expected.
The “Five-Day Meal Box” and recipes are designed for 4 people. There are menus and grocery lists provided. I have to say the suggestions in here are healthier and more economical than the food contents in earthquake packs. I’ve bought those before and the “food” is vegan but consists of blocks of coconut bars. So, while not lacking in calories, added to the anxiety consumers are likely to be feeling, they increase the chance even more of myocardial infarctions, strokes, and other medical events.
All that said, if there is a major earthquake here, major enough that the power goes out but not so severe as to destroy my car and apartment building, I’m likely to be opening cans 2 or 3 or 4 times a day and eating their contents as is, and/or eating crackers and candy, etc.
But the recipes gave me some great ideas and they are also fine for times when the reader doesn’t want to spend a lot of time in the kitchen. Most do require some cooking so it helps to have a secure outdoor area where a camp style stove can be used if you’re using this book because of the power going out. There is also a list of no cook recipes and at the recipe pages these have a no cook icon, a pot with a line drawn through it.
My favorite part of the book is a blurb in the Desserts section. There is a box titled “Therapy on a Plate” and the author mentions that “stressed” is “desserts” spelled backwards. So true! (I always keep at least a couple vegan chocolate candy bars in the house so I’ll have that comfort if there is any kind of natural or human caused disaster.)
Acknowledgements Introduction 1. When You’re Unplugged 2. The Five-Day Meal Box 3. The Pantry Stash 4. Making Fire 5. Pantry Cuisine 6. Bean and Vegetable Main Dishes 7. Pasta and Grain Main Dishes 8. Salad Days 9. Soothing Soups 10. Snack Food Chic 11. Just Desserts 12. Emergency Preparedness Guide 13. The Animals Need a Plan Too 14. Handling the Stress
Resources: Food and Cooking Supplies Emergency Supplies Official Agencies Important Phone Numbers
So, this happens to be my 2,000th review written for Goodreads. Wow! I’m impressed. ;-) I’ve been a member here for just about 5 years. I guess I could have done an even better job describing this book and its usefulness. But, I do own it, so if anybody has any questions about it, feel free to ask, and since I have it on hand I’ll be able to answer any questions. However, nobody is really at zero risk for facing emergency situations so I’d recommend this book to everybody, and not just for vegans. The author makes the valid point that when the power is out the first foods to go dangerously bad are meats and dairy and eggs, so vegan foods are a wise way to go in emergencies, for everybody, not just people who eat vegan all the time.(less)