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V Is For Vegan
Vegan food has long suffered from a fusty, bland image so Kerstin Rodgers set out to change this. Whether you are a vegan, vegetarian, vegan curious, pescatarian or carnivore, if you are looking for something different, or merely to cut down on your animal and meat intake, this book will change your perception of veganism forever. As well as 120 recipes mined from all over the globe, Kerstin offers easy ideas for flavour bombs like vegan parmesan, vegan mayonnaise and super tasty condiments and spice mixes to maximise the flavour of your food. Then, the exotic, comforting and mouthwatering recipes include dips and snacks, breakfast crumpets, pancakes and waffles, all sorts of flavourful soups and salads, naturally vegan dinners, and desserts you never thought possible without eggs or dairy. There are hundreds of thousands of full-time vegans in the UK and swathes more people going vegan part-time in order to cut down on meat; add to that the celebrity vegans, and the rising cost of meat, and veganism is becoming a force to be reckoned with. Kerstin's fantastic recipes like Pumpkin and popcorn chowder, Vegan sliders with all the fixins, Three-topping polenta party, Black and green cheesecake and Mexican brownies mean you'll never run out of vegan inspiration.
192 pages, Kindle Edition
First published January 6, 2015
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Displaying 1 - 2 of 2 reviews
July 15, 2015
This is a truly terrific vegan recipe book that truly embraces the new veganism – too many older-style recipe books listing endless minor variants of what is basically the same thing, over and over and over. The only downside of the recipes is that it seems to have missed – presumably by a whisker – the aquafaba explosion (using the water beans were cooked in/ the ‘juice’ from a can of beans to replace eggs) which is currently revolutionising vegan cookery. No doubt aquafaba recipes will appear in a new edition, or probably a book of their own at some future date (really looking forward to that if you're reading this Kerstin!)
All the food is wonderful. Whether you're vegan or not, there’s masses of delectable goodies, terrific creativity and lots of new ideas and like every great cookbook of any stamp, it's all beautifully photographed. Of course, your own efforts are never going to look like the dishes in the book but they’ll taste every bit as good. Excitingly, it uses a ton of new ingredients too - lots of stuff that was new to me (macademia dukkah? Togarashi?). Once upon a time you had to trek many miles to source exotic ingredients. In my macrobiotic day tha’ knoes, you had to go all the way up to that there London to find seaweeds, tahini, buckwheat and the illusive, near mythical umemboshi plum. The exotica you’ll need to find for these recipes (so nicely illustrated almost on page one) can all be got online now, and at bargain prices too. Such things as smoke powder and coriander, garlic lemon powder have revolutionised cookery whether you’re vegan or not.
Favourite recipes? I’ve only had time to try a couple – the deliciously smooth and complexly-flavoured edamame soup and the yellow pepper walnut dip, both of which were amazing. I love the idea of the ramen hacks, definitely going to try a few of those when I’ve been shopping for instant noodles and I’m dying to try the black and green cheesecake. What a showstopper; that’s definitely next on my list.
If only the design was as good as the contents. I’m afraid I really hated the ghastly, 'Sniffin’ Glue', cut n’ paste, fanzine style. I understand and appreciate why it was done this way – getting away from the usual hessian sackcloth earthchild look anything vegan tends to favour. I appreciate it wanted to look a little more hipster/street, but this particular design really disagreed with me (and made it harder to read than it needed to be) – so much so I’ve knocked off a star because of it. A pity because the book itself is very, very, very good.
All the food is wonderful. Whether you're vegan or not, there’s masses of delectable goodies, terrific creativity and lots of new ideas and like every great cookbook of any stamp, it's all beautifully photographed. Of course, your own efforts are never going to look like the dishes in the book but they’ll taste every bit as good. Excitingly, it uses a ton of new ingredients too - lots of stuff that was new to me (macademia dukkah? Togarashi?). Once upon a time you had to trek many miles to source exotic ingredients. In my macrobiotic day tha’ knoes, you had to go all the way up to that there London to find seaweeds, tahini, buckwheat and the illusive, near mythical umemboshi plum. The exotica you’ll need to find for these recipes (so nicely illustrated almost on page one) can all be got online now, and at bargain prices too. Such things as smoke powder and coriander, garlic lemon powder have revolutionised cookery whether you’re vegan or not.
Favourite recipes? I’ve only had time to try a couple – the deliciously smooth and complexly-flavoured edamame soup and the yellow pepper walnut dip, both of which were amazing. I love the idea of the ramen hacks, definitely going to try a few of those when I’ve been shopping for instant noodles and I’m dying to try the black and green cheesecake. What a showstopper; that’s definitely next on my list.
If only the design was as good as the contents. I’m afraid I really hated the ghastly, 'Sniffin’ Glue', cut n’ paste, fanzine style. I understand and appreciate why it was done this way – getting away from the usual hessian sackcloth earthchild look anything vegan tends to favour. I appreciate it wanted to look a little more hipster/street, but this particular design really disagreed with me (and made it harder to read than it needed to be) – so much so I’ve knocked off a star because of it. A pity because the book itself is very, very, very good.
December 5, 2022
This has some great recipes, but you really need to love cooking to get the full benefit of the recipes 😋
Displaying 1 - 2 of 2 reviews