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Student's Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes (Paperback)

by Carole Raymond (Author)

4.0 out of 5 stars See all reviews (1 customer review)

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Product Details

Paperback: 240 pages
Publisher: Three Rivers Press (Aug 22 2006)
Language: English
ISBN-10: 0307336530
ISBN-13: 978-0307336538
Product Dimensions: 20.3 x 14 x 1 cm
Shipping Weight: 182 g

Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)

Amazon.ca Sales Rank: #107,407 in Books (See Bestsellers in Books)

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Product Description

From Publishers Weekly

In this practical, encouraging volume, Raymond demonstrates the ease, as well as the pleasures, of a diet free of animal-derived foods. The author of Student's Vegetarian Cookbook offers helpful suggestions about stocking the vegan pantry—with whole grains, dairy-free milks, fresh fruits and vegetables, and meat substitutes such as tofu, seitan and tempeh—and notes that the staples of a vegan diet are low-fat, cholesterol-free and rich in fiber and nutrients. Recipes include dips, wraps, soups, pastas and desserts from a variety of cuisines. Crunchy Blueberry Pancakes are light and sweet, with a satisfying cornmeal crunch; Basic Baked Tofu, with its gingery, garlicky marinade, is anything but basic. Other winning dishes include the rich, almost meaty Shallot and Mushroom Gravy, the refreshing Millet Salad with Curry-Ginger Dressing, the fragrant Indonesian Tempeh Stew and the savory Caramelized Onion, Walnut and Sage Pizza. The recipes are homey, simple and quick: with no-rise Rustic Olive Rolls, for example, fresh bread is ready in less than half an hour. For anyone interested in good—and good for you—vegan meals, Raymond's book should be required reading. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Description

The choice to follow a vegan lifestyle is simple when you’ve got a cookbook full of delicious recipes representing the very best of gourmet, ethnic, and basic cuisine—served up vegan style! Even better, these dishes are tailored to fit a student’s schedule and budget, making a vegan diet possible for just about anybody.

Carole Raymond brings flavor and depth to vegan food with just a few inexpensive ingredients and recipes that are simple enough for even dorm-room cooks to wow their friends. Raymond also includes nutrition information that is vital to a healthy vegan lifestyle, as well as tips on stocking a vegan pantry, innovative substitute ingredients for all the foods you love, and suggestions on how to experiment with vegan dishes and make each mouthwatering recipe your own. Her collection of recipes includes such savory dishes as:

• Apple-Pecan French Toast

• Hash in a Flash

• Thai Spring Rolls with Spicy Peanut Dipping Sauce

• Déjà Vu Sloppy Joes

• Spanish Tomato Soup

• Basic Baked Tofu

• Millet Salad with Curry-Ginger Dressing

• Pumpkin Scones

• Ten-Minute Brownies

• Coconut Tapioca

And much more!

Whether you’re a curious but passionate newcomer or already a dedicated pro, the Student’s Go Vegan Cookbook has enough variety, simplicity, and strategies for you to make tempting vegan food for every meal—every day of the week!

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Inside This Book (Learn More)

Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index

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	76% buy the item featured on this page: Student's Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes 4.0 out of 5 stars (1) CDN$ 13.83
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4.0 out of 5 stars Fairly cheap with a touch of gourmet, Nov 16 2006

By	L. J. Alchemist (Waterloo, Ontario) - See all my reviews

So far, I'm very impressed by the Student's Go Vegan Cookbook. I'd call it a simple, classy book with a touch of gourmet. Whether I'd recommend it to a student is debatable. Not all the recipes are extremely cheap. On the plus side to that, they may a little more expensive but it's easy gourmet food. When you think of it that way, it does seem fairly cheap, for gourmet.

Anyway, prices aside. I found that I had most if not all the ingredients. She calls for miso a little and I don't like it so I never bother to make those recipes. That's about the most exotic thing I've found so far. The cookbook is fairly well organized though you might find your tofu entree in the snack section.

Now for the food it's self. First of all, she does a fabulous job at describing the dishes. The descriptions are so well done you just wish you could have the food NOW and not in 20 minutes when it's ready. Also, Raymond does a wonderful job with food combining ideas. A lot of her basic foods come with a myriad of suggestions of how you can serve something and what you can serve it with. Very helpful. There's also lots of advice. I learned a lot about storage and flavors.

I found that the cookbook is a lot more "real." Other cookbooks like How it all Vegan and Table for Two by Joanne Stepiak lack something in the mix. Maybe a hint of cullinary flair that turns them from an ordinary person's attempt and an average person's success. There's a really organic sense of body nourishment and a sense of satisfaction. Unlike the Fresh cookbook by Ruth Tal Brown, Student's Go Vegan is healthy but not borderline raw.

I've tried three things now. I had some lemon rosemary tofu. It wasn't bad. The cooking times were off but that can be adjusted. I'd suggest 30 minutes, turning once at the 15 minute mark. Even though it was a little chard it showed promise. I'm not a big fan of tofu so this is pretty amazing for a cookbook to almost make me like it. The flavor was very well balanced and had a very crisp lemon flavor. It wasn't sour though because the rosemary blended into it nicely. I probably won't eat it again but that's because even though it's a very nice dish, I personally found it didn't suit my tastes.

Next, I used some of her basic instructions to saut� some collard greens. Now, I guess I cut it a little thick so remember to cut thin. I had to cook it for a little more then the time she gave but it was all right. Personally, I found that the greens hurt my teeth (I have extremely sensitive teeth) because they were a bit tough. The flavor of the greens is nicely highlighted with the garlic. Again though, the bitter flavor of the greens was just not for me. Though I see how it's a lovely recipe.

Finally I made some basic polenta. Not bad. I can't really give her props for polenta. Everyone, except me before this book, knows how to make polenta.

So I'd recommend this book to anyone who's had a problem with the other books outer there. Maybe you've tried a couple but you just can't tell what's missing. Give this book a try. It might not save you from being a culinary disaster but it will help you, at least a little. Even if you're not a big fan of gourmet because you're lazy, that's ok. This book allows a bit of a lazy attitude. I have faith that the rest of the book wont be a let down but Im going to keep exploring and checking it out.

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