I do wish that there were page numbers so it would be easy to single out some of my favorite cartoons. One I really like is where a non-vegan asks a vI do wish that there were page numbers so it would be easy to single out some of my favorite cartoons. One I really like is where a non-vegan asks a vegan what do you eat and a reply of a full page of tons of foods and dishes and non-vegan says they don’t like any of that – but almost all of them are funny and brilliant – my only quibbles are that there is a lot of repetitiveness and I’d have liked many more cartoons.
The last 30 pages is advice to vegans on how to best deal with questions of and confrontations by non-vegans. I bought the book to support the author/artist and for the cartoons, but this Q & A section is very good. I can’t really find fault with any of it, and many answers provided are very similar to ones I’d give and have given.
This is a good, supportive, and amusing book for vegans, those who have important people in their lives who are vegan, and those interested in what it means to be vegan/veganism....more
This is a book I’d like to own. I found quite a few enticing recipes and it’s a book I’d use. I expect to borrow it from the library multiple times.
ThThis is a book I’d like to own. I found quite a few enticing recipes and it’s a book I’d use. I expect to borrow it from the library multiple times.
There is some useful information included, though I didn’t make too much note of the nutritional advice as I have trusted sources for that, though the hints & suggestions regarding kids overall seemed as though they could be helpful.
I was surprised at how much sugar there was in some of the savory dishes and there was way too much white flour for my tastes, but substitutions would be easy, and the way the recipes are written perhaps for some kids they’d be more appealing, though some kids would like healthier tweaks too.
I love the many veganized Jewish and Jewish holiday themed recipes. Yum. There are many other sources (cookbooks, websites, magazine articles, etc.) for these kinds of recipes, but these versions do look delicious and not too hard to make.
Recipes I’m especially eager to make/eat, with a couple tweaks here and there, and I admit I had to avoid the temptation to photocopy pages, are, in general order of interest: Matzoh Ball Soup, Latkes, Root Vegetable Latkes, Quinoa Burgers, Mac N Cheez, Baked Ziti, Winter Vegetable Risotto, Creamy Enchilada Casserole, Creamed Corn Bread, Vegetable and Tofu Curry, Thai Pasta, Udon with Edamame and Peanut Sauce, and these desserts, some of which would be fun to make WITH kids, also in a general order of interest: Halloween Candy Bark, Candy Cane Winter Bark, Chocolate Chip Pumpkin Cookies, Cocoa Brownies, Hamantaschen, Rugelach, Chocolate Fudge Cake, No Fail Vanilla Cake.
These are my tastes. There are many more recipes in various categories but hopefully this will give a bit of information about the types of recipes. There are also pizzas and several customize/make your own type dishes. There aren’t photos for every recipe and the photos included are in the center of the book, but they’re glossy color and make the food look scrumptious.
This is one I wish I could own, and I might borrow it again. I often make one dish meals, sometimes eating them with a grain such as quinoa or brown rThis is one I wish I could own, and I might borrow it again. I often make one dish meals, sometimes eating them with a grain such as quinoa or brown rice, but often making a full meal in a single pot. This book gave me some great ideas, and quite a few of the recipes look worth making. I really like the international flavor. In many recipes there are many ingredients I’d want to substitute or change. The lack of photos is the main reason why it gets only 4 stars from me. The only photos are single color photos on the front and back covers. I like Robin Robertson’s cookbooks, and she’s prolific enough now that her books deserve those photographs of completed recipes, even though I know they’re costly. There are easy to follow instructions and there are some good extras included.
The recipe sections cover soups, main dish salads, stovetop simmers and stews, chili, sautés and stir-fries, pastas, and oven to table. There are no desserts.
I can’t list them all, but some of the recipes I’d most want to make or use for inspiration (in order of appearance) are: chickpea noodle soup; black bean soup with kale and sweet potatoes; pesto enhanced vegetable soup; Senegalese-inspired red lentil soup; red bean gumbo; creamy bean and winter vegetable soup; shiitake miso soup; rice and broccoli with lemony white bean sauce; almond bulgar with black beans, tomatoes, and kale; black bean and sweet potato chili; west coast chili; devil’s food chili; black beans and quinoa with shredded vegetables; lemony quinoa with spinach and chickpeas; fusilli with creamy summer vegetable sauce; fettuccine and broccoli with almond-herb sauce; rapini and cannellini rotini, spinach alfredo linguine; linguine with red lentil sauce; frittata primavera; cauliflower comfort bake; spinach and quinoa tart; pesto lasagna; eggplant lasagna; butternut and cremini lasagna; tetrazzini-style fettuccine; baked polenta with red beans and salsa (and the fresh tomato salsa that’s on page 179 is an example of how I like my salsas); polenta bake with spinach and mushrooms; white pizza with arugula pesto; chickpea pot pie; bulgur and white bean bake with cabbage and tomatoes....more
Thank you to Da Capo Press for giving me the opportunity to read and honestly review this book, and for getting it to me a bit in advance of publicatiThank you to Da Capo Press for giving me the opportunity to read and honestly review this book, and for getting it to me a bit in advance of publication. I’m always excited by new vegan cookbooks, and good vegan cheeses are kind of the last food to be veganized in an appealing way. Copies were provided to me and my co-moderator at the Vegan Cooking & Cookbooks group at Goodreads, plus a copy was provided to us to offer a giveaway to our group members.
It’s a great book: it has a good layout, gorgeous photos of the food & recipes, and there is not as much accompanying text as in some books, but what’s there in entertaining and informative, and enjoyable to read. There is not an overload of information but there are many helpful extras included.
I LOVE the book’s dedication: “To all the animals – so you know that you have not passed this way unloved.”
The recipes actually start in the Cheesy Vegan Pantry section, not typical of most vegan cookbooks.
As someone who doesn’t typically like too much fuss in the kitchen, I really appreciate how at the recipes, the recipe for that cheese and a store bought version are both mentioned as acceptable to use. (I do like a couple vegan cheeses I can buy in grocery stores/eat in restaurant meals.)
Anybody who knows me and has shared meals with me can attest that I’m a picky eater. So I have to state upfront that most cookbook readers and most eaters are likely to enjoy the recipes more than I would. Many of the ingredients often included in the recipes I don’t like. If you like any of the following you’re likely to rate this book higher than I did: mustard, pimentos, alcoholic beverages used in cooking/alcoholic beverages, vegan sour cream, vegan cream cheese, cheesecakes, vegan mayo, vinegar, sweetness in savory dishes, capers, coconut oil, oh, and I know there are more, including vegan cheeses/cheeses in general. A part of me still loves the book. Some of the recipe names are so fun and creative, and how can’t I adore a book that has an entire chapter dedicated to mac ‘n’ cheese?! Though I do have to say many of the recipes in all sections tend toward the sophisticated more than the family, although I know plenty of kids will love them too.
Metric Conversions Store-Bought Vegan Cheese Resource Guide Resource Guide for Cheese Tools Acknowledgments Index
The parmesan cheese recipe looks excellent to me, but most of the others I’d probably opt for the already prepared store bought versions, or other versions.
The recipes that looked best for my taste are, not in any order of preference: Parmesan Cheese, and maybe the Nooch cheese and American cheese, Cheesy Broccoli & Potato Soup, Powwow Mushroom Soup, the Parmesan Croutons, Thyme of Your Life Baked Broccoli, Spaghetti Squash with Browned Buttery Nutmeg Sauce, You Say POtato I say PoTAto Gratin, the Twice-Baked Ricotta Potato Skins, the Black Bean & Jalapeño Tacos, Build Your Own Quesadilla, Pita Pizza in a Pocket, the Avocado Corn & Black Bean Dip, Cheddar Chips, the Dynamic Jalapeño Popper Duo, My Friend Alfredo, Baked Cauliflower Parmesan Penne (I’d make it with vegetable multi-colored whole wheat fusilli!), Lemony Parmesan Linguini, Tomato Gratin with Cheddar Crumbs & Basil Chiffonade, Triple Your Pleasure Fondue, All You Can Eat Pizza Buffet, and there are also a few other possibilities.
Sadly, this is probably the last book I’ll take as a copy to review. Given all that’s been happening on Goodreads the last 6 months, starting with the Amazon buyout announcement, and now the new policies posted on September 19th, I’m not sure what I’m doing about posting any future book reviews. I’ll probably post blurbs for now, but I don’t want to be obligated to review books at Goodreads, so I won’t be accepting any more books in exchange for writing a review. I’m truly sad about this. I’ve accepted books from Da Capo Press before this one, and they’re a quality publisher. I will keep reading their books. A huge thank you to Da Capo Press and Lindsey Triebel for giving me the opportunity to read this book. I will lend it out to others who will appreciate it, and perhaps also review it at various sites. I like supporting authors too. In fact, I know several authors as true friends and unless/until things deteriorate further, I might keep reviewing their books; I’ll definitely keep buying/reading them. My lifelong love for all sorts of books will continue.
Any local friends who’d like to borrow this cookbook? Please let me know and we’ll make arrangements for me to get it to you.
I’m on (mostly) online hiatus, for another couple of weeks, but I came in to review this book....more