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The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking
Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking -- all dishes that can be prepared in a half-hour.
Sections include The Lighter Side of Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids' Favorites; Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Healthy Translations of Old Stand-bys; and Divine Desserts.
The 30-Minute Vegan also provides at-a-glance cooking charts, kids' favorite dishes, and exciting menu suggestions for every occasion -- making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.
Sections include The Lighter Side of Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids' Favorites; Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Healthy Translations of Old Stand-bys; and Divine Desserts.
The 30-Minute Vegan also provides at-a-glance cooking charts, kids' favorite dishes, and exciting menu suggestions for every occasion -- making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.
376 pages, Paperback
First published June 16, 2009
24 people are currently reading
1076 people want to read
About the author
Mark Reinfeld
17 books16 followersMark Reinfeld has been preparing inspired gourmet vegan and live food cuisine for over 15 years. He is the recipient of the 2006 Platinum Carrot Award for living foods – a national award given by the Aspen Center for Integral Health to America’s ‘Top Healthy Gourmet Chefs.’ Though his roots are in New York, he developed his love for World culture and cuisine while traveling through Europe, Asia, and the Middle East. To further his knowledge of the healing properties of food, he received a Masters Degree in Holistic Nutrition from the Clayton School of Natural Healing. For Mark, Vegan Fusion World Cuisine is an offering of Peace and Healing, a life work culmination of years of travel, adventure, and reflection. It combines the beauty and wonders of nature with the wisdom and cuisine of the World’s cultures.
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Displaying 1 - 27 of 27 reviews
May 26, 2010
It's always a challenge to review cookbooks: one does not have to try every single recipe in the book to get the true essence of the recipes. Sometimes a good flip-through will do!
I got this book as a gift from a friend (a non-vegan, actually!) who bought it and enjoyed it enough to send me a copy. Thanks Stacey!
With 30-Minute in the title, you can surmise that the book is about convenience; about 85% of the recipes are raw, so with little to no cooking time, it is truly possible to make these dishes in 30 minutes. There are a few marinades, but again, nothing that takes a long amount of preparation. The book's authors are chefs in Hawaii, so this gives you an indication of the cuisine style: fresh, light fare, and sometimes exotic ingredients. If you have some ethnic markets in your area (specifically an Asian market and Latin market) you will be able to find the ingredients for the recipes without too much trouble.
I have made several of the salads in the book - there is a cole slaw that was delicious for a recent cookout, and with the fresh veggies and fruits coming up in my garden (and at farmers' markets) I am able to make many good salads. I made one of the few "baked" recipes in the book - a banana bread with a coconut lime glaze that was quite good. My favorite recipe that I have tried from the book is the raw chocolate mousse. So simple: ripe avocados, agave nectar, cocoa powder, water, vanilla, and the optional extracts for flavor - I have used both amaretto (almond extract) and mint extract. The mousse is a big hit! so fresh - you would never guess that it was avocado making it so creamy!
While the book is full of vegan food, it is quite accessible to anyone who wants to use more raw fruits and vegetables in their meals. It's perfect for summer fare and picnics.
I got this book as a gift from a friend (a non-vegan, actually!) who bought it and enjoyed it enough to send me a copy. Thanks Stacey!
With 30-Minute in the title, you can surmise that the book is about convenience; about 85% of the recipes are raw, so with little to no cooking time, it is truly possible to make these dishes in 30 minutes. There are a few marinades, but again, nothing that takes a long amount of preparation. The book's authors are chefs in Hawaii, so this gives you an indication of the cuisine style: fresh, light fare, and sometimes exotic ingredients. If you have some ethnic markets in your area (specifically an Asian market and Latin market) you will be able to find the ingredients for the recipes without too much trouble.
I have made several of the salads in the book - there is a cole slaw that was delicious for a recent cookout, and with the fresh veggies and fruits coming up in my garden (and at farmers' markets) I am able to make many good salads. I made one of the few "baked" recipes in the book - a banana bread with a coconut lime glaze that was quite good. My favorite recipe that I have tried from the book is the raw chocolate mousse. So simple: ripe avocados, agave nectar, cocoa powder, water, vanilla, and the optional extracts for flavor - I have used both amaretto (almond extract) and mint extract. The mousse is a big hit! so fresh - you would never guess that it was avocado making it so creamy!
While the book is full of vegan food, it is quite accessible to anyone who wants to use more raw fruits and vegetables in their meals. It's perfect for summer fare and picnics.
January 3, 2015
Pretty good cookbook. I like the ethos of this book - good quality vegan meals that can be knocked out in less than 30 minutes. One of the issue I have at the moment with a young family is making decent food quickly after work and before the little ones are bathed and in bed. We rarely eat processed food and I needed a shot of inspiration. This book gave it to me that's for sure.
I've tried a few recipes in here and I did do them all in 30 minutes. One of the good things about the book is that it suggests substitutions if you don't have all the ingredients and enhancements. The enhancements add to the recipe time. That may seem like a 'cheat' but from what I can see the recipes are fine and all the extra bits will help or add variation but are not necessary. I think the core strength of the book is the fact that the recipes are not prescriptive and the author gives 'recipe followers' like me room to be creative. It encourages the chef for certain.
A downside for me is that there is a lot of text and sometimes it's not very engaging. I'd like some more pictures in here. Another downside for me (which may be a positive for others) is that the book is aimed at new / non-vegans starting their journey. For those who are aware of vegan diets and it's benefits there is a lot in here that you've heard before and there is plenty to skip. It's also aimed at beginners in the kitchen - if you're an experienced cook then again there will be plenty to skip. Negatives for me personally but I can see how for both beginner chefs and new vegans the information would be useful.
Some people may find the authors a little 'preachy' in their ethics and views on the world - the flipside of this is that there are tons of resources for further reading in the book.
I've read other reviews which have drawn attention to the ingredients for the recipes. Since the book is aimed at American readers and I'm based in the UK some of the ingredients are a little difficult to find. The author is based in Hawai'i and as well as all the Fusion cuisine based there (from East and West) the author draws heavily from South American cuisine and other areas of the world. It's notable that he seems to put quinoa with everything - that's pretty expensive on the UK but to be honest the recipes are adaptable enough. I can imagine small town vegans from anywhere having trouble with ingredients but if you're from an ethnically diverse area pretty much anywhere in the world you'd be able to get something out of the book. My only bugbear from a European point of view is his insistence to measure vegetables in cup sizes - personally I find that difficult to know how much to buy and just guess - liquids and dry I'm fine with. Maybe it's just me!
What's the food like? Well everything I've cooked has turned out good but I've not cooked anything that has blown me away. I did buy the book for quick evening meals not for dinner parties and I've got books for that. Probably not going into my favourite cookbook pile but will probably be a resource I use often.
I've tried a few recipes in here and I did do them all in 30 minutes. One of the good things about the book is that it suggests substitutions if you don't have all the ingredients and enhancements. The enhancements add to the recipe time. That may seem like a 'cheat' but from what I can see the recipes are fine and all the extra bits will help or add variation but are not necessary. I think the core strength of the book is the fact that the recipes are not prescriptive and the author gives 'recipe followers' like me room to be creative. It encourages the chef for certain.
A downside for me is that there is a lot of text and sometimes it's not very engaging. I'd like some more pictures in here. Another downside for me (which may be a positive for others) is that the book is aimed at new / non-vegans starting their journey. For those who are aware of vegan diets and it's benefits there is a lot in here that you've heard before and there is plenty to skip. It's also aimed at beginners in the kitchen - if you're an experienced cook then again there will be plenty to skip. Negatives for me personally but I can see how for both beginner chefs and new vegans the information would be useful.
Some people may find the authors a little 'preachy' in their ethics and views on the world - the flipside of this is that there are tons of resources for further reading in the book.
I've read other reviews which have drawn attention to the ingredients for the recipes. Since the book is aimed at American readers and I'm based in the UK some of the ingredients are a little difficult to find. The author is based in Hawai'i and as well as all the Fusion cuisine based there (from East and West) the author draws heavily from South American cuisine and other areas of the world. It's notable that he seems to put quinoa with everything - that's pretty expensive on the UK but to be honest the recipes are adaptable enough. I can imagine small town vegans from anywhere having trouble with ingredients but if you're from an ethnically diverse area pretty much anywhere in the world you'd be able to get something out of the book. My only bugbear from a European point of view is his insistence to measure vegetables in cup sizes - personally I find that difficult to know how much to buy and just guess - liquids and dry I'm fine with. Maybe it's just me!
What's the food like? Well everything I've cooked has turned out good but I've not cooked anything that has blown me away. I did buy the book for quick evening meals not for dinner parties and I've got books for that. Probably not going into my favourite cookbook pile but will probably be a resource I use often.
March 1, 2010
I wasn't sure about this book at first because I like my cookbooks with big color pictures to show me what's being made. However, after looking through, I was won over bit by bit by a couple of factors.
This book is a really good starting point if you've never made vegan food before. There are a lot of recipes with common ingredients, and the recipes directions are complete and easy to follow, even if you're not an experienced cook. They include a lot of tips, such as how to remove the seeds from a pomegranate. Ingredients that aren't American supermarket standard are explained.
The author also seem to hold to their 30 minute promise, with a wide spread of recipes ranging from snacks and smoothies to main dishes.
I was also pleased that the book didn't get too political. Oftentimes vegan cookbooks can get a bit preachy on the subject. Most folks that are eating vegan food for health or politics are already aware these issues.
Although I got this from the library, I am probably going to buy a copy for the house.
This book is a really good starting point if you've never made vegan food before. There are a lot of recipes with common ingredients, and the recipes directions are complete and easy to follow, even if you're not an experienced cook. They include a lot of tips, such as how to remove the seeds from a pomegranate. Ingredients that aren't American supermarket standard are explained.
The author also seem to hold to their 30 minute promise, with a wide spread of recipes ranging from snacks and smoothies to main dishes.
I was also pleased that the book didn't get too political. Oftentimes vegan cookbooks can get a bit preachy on the subject. Most folks that are eating vegan food for health or politics are already aware these issues.
Although I got this from the library, I am probably going to buy a copy for the house.
February 23, 2011
This was a fantastic vegan cookbook. I was plesently suprised by all of the raw and live recipes in the book. The recipes are healthy & easy. I bought this book on a whim, and have been very impressed by the content. I wish there was a picture for each recipe, but it does have a nice insert. The recipes themselves deserve five stars. Raw cinnamon rolls? How could I resist? I love how the raw recipes are designated with a little heart. For such a simple looking book it's got a wide variety of recipes of high quality packed inside.
January 14, 2016
I really really love this book. One thing I love about veganism (not that I'm vegan, I do eat eggs and cheese), is how it really opens up your possibilities, once you stop putting animal protein in the center of your plate. Everything becomes much more fun.
And these recipes really are pretty easy and fast. I recommend this for anyone who's bored with meat and potatoes.
And these recipes really are pretty easy and fast. I recommend this for anyone who's bored with meat and potatoes.
August 26, 2016
★★★★½ - Took Mark's course last week (taught by the amazing Deb Kay) up in Portland, OR, and it was fabulous. Though I've been cooking vegan for about 4 years, and the course was one geared towards the "new" vegan, I still learned tons and overcame my fear of trying some new things. Wonderful book!
December 25, 2017
Its fine!
July 26, 2019
I loved that the entire novel was really a letter, in a way. There’s a mystery at the center so I can’t say too much more. But this YA book was short and sweet. I really liked it.
September 20, 2010
I like this cookbook. The recipes are interesting and easy -- a combination you don't find all the time. And the ingredients are pretty easy to source. I only wish it had lots of pictures.
Tomatillo salsa: Yum! We loved this raw salsa and it was ready in 5 minutes flat. I served it over rice and beans, and it gave it a nice little kick.
Tofu saag: I cubed and boiled potatoes to add to this recipe, and served it with basmati rice and dal. I honestly didn't eat it (wasn't feeling well), but Jeff reports it was the "right kind of spicy" and that the tofu was a nice substitute for paneer.
Moroccan couscous: A fun combination of chickpeas, tomatoes, artichokes, and raisins in a savory saffron-curry-cinnamon-mint sauce over couscous. This dish took the full 30 minutes, with a lot of time chopping and dicing, but it was worth it.
Tomatillo salsa: Yum! We loved this raw salsa and it was ready in 5 minutes flat. I served it over rice and beans, and it gave it a nice little kick.
Tofu saag: I cubed and boiled potatoes to add to this recipe, and served it with basmati rice and dal. I honestly didn't eat it (wasn't feeling well), but Jeff reports it was the "right kind of spicy" and that the tofu was a nice substitute for paneer.
Moroccan couscous: A fun combination of chickpeas, tomatoes, artichokes, and raisins in a savory saffron-curry-cinnamon-mint sauce over couscous. This dish took the full 30 minutes, with a lot of time chopping and dicing, but it was worth it.
September 24, 2009
I just have this from the library, so don't have lots of time to try out the recipes, but it's not really my kind of cookbook. The blurb on the cover from an author of Skinny Bitch, which I think is terrible for people, probably put me into a mood to find the authors smug/diet-y, but there definitely are some recipes in here that sound good. If someone's looking for simple-ish raw or wheat-free recipes, this would probably be really good for hir, but for me there was nothing that really distinguished it from cookbooks I already have. I was hoping that everything would look really simple and fast but these recipes don't, and prepping the ingredients isn't included in the 30 minutes so many could actually take a lot longer.
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January 30, 2010Macaroni and Cheese (page 249) - ★★☆☆☆ had a pretty strong mustard taste to it. tasted quite a bit better after i threw in some soy sauce.
Mexican Tortilla Soup (page 163) - ★★★★★ cheap and easy to make, yet it still tasted amazing! we just used water instead of veggie stock and it was plenty yummy!
Mexican Tortilla Soup (page 163) - ★★★★★ cheap and easy to make, yet it still tasted amazing! we just used water instead of veggie stock and it was plenty yummy!
January 29, 2012
This is a very good cookbook. Adding approximately 20% to the time-frame stated in the menu would be more accurate. The recipes are simple. Suggestions for replacements and additions to many recipes are given. For this book to be amazing it would have to have the meals ready for us when we get home from work - hence only 4 stars.
June 21, 2010
I love this cookbook's focus on non-processed ingredients. I also appreciate the authors' suggestions for ways to change-up the recipes if you've got more time. Friendly tone throughout without being preachy - which I don't mind, but understand that others do. Good stuff!
January 24, 2012
Not the best book of ideas. A recipe for blending together blueberries, ginger, and apple for a smoothie is not something I couldn't have thought of myself. Maybe this would be good for someone who is new to cooking for themselves, but I didn't get anything new from it.
September 26, 2009
A lot of good recipes in this book. It's going on my wishlist!
Read
March 9, 2010Yay, I found this for $6. Looks like a lot of raw food, mostly. Ultra-healthy vegan stuff, y'know.
April 2, 2010
Lots of easy-ish recipes without odd ingredients that I'd never use for anything else.
August 12, 2010
This book has so many tasty and wonderful recipes. I am not a fast cook, but this book lives up to it's name!
December 9, 2011
Some tasty treats!
August 11, 2012
Meat-eaters, when beef goes up to $1,000,000 per pound, call me. I gotcha covered with these awesome veg recipes.
December 5, 2012
excellent!
February 24, 2013
great book
September 29, 2013
Borrowed this from a friend. Loved it so much, I bought it. This is another cookbook that helped my husband and I ease into the lifestyle. There are to many good recipes NOT to try in this book!!
January 29, 2014
Many of the recipes looked good (especially the smoothies at the beginning!), but I don't think this is a MUST HAVE for me.
September 8, 2015
Soy sauce in hummus? REALLY? But other than that, there are a lot of nice recipes I'd like to try.
November 14, 2015
Didn't find too many recipes I wanted to try, but it's basically a good cookbook.
Displaying 1 - 27 of 27 reviews