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The Veganopolis Cookbook: A Manual for Great Vegan Cooking
Vegan cooking has been exploding in popularity over the past decade. Once limited to a small number of zealous adherents, veganism has become steadily more mainstream. David Stowell and George Black's Veganopolis Cafeteria restaurant developed a huge international following for its delicious, no-nonsense, versatile vegan cooking. Now, they've captured their most popular Veganopolis recipes in their new cookbook, featuring the breadth of delicious, versatile, and accessible recipes that popularized their restaurant. This is not ground-level vegan cooking. Though there are plenty of simpler recipes for kitchen novices — including lots of soups, sandwiches, and salads — it also offers lots of more ambitious recipes. The Veganopolis Cookbook is an important addition to the home-chef's bookshelf and every bookstore's vegan cooking section.
256 pages, Paperback
First published June 1, 2010
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Displaying 1 - 3 of 3 reviews
September 4, 2011
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 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.
Contents:
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.
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.
Contents:
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.
September 9, 2011
While there are many things in this book I'd maybe like to eat, I don't feel the same with having the desire to cook them. With the few recipes I made, it seems a lot of ingredients and steps for little taste, and what's worse is that there are ingredient amounts that are incorrect, or steps that name ingredients that have already been incorporated into a dish. Still, there are enough recipes that intrigue me that I'll give one or two of them another chance.
April 25, 2011
I wish there were more pictures of each recipe. Otherwise it's a pretty good book.
Displaying 1 - 3 of 3 reviews