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With 400 recipes, this is probably the biggest vegan (no animal products-meaning dairy- and egg-free) cookbook on the market. It's also one of the best. Robertson (The Vegetarian Meat & Potatoes Cookbook) is a likable guide to possibly unfamiliar ingredients such as flaxseeds and sea vegetables, and the recipe choices are almost overwhelming. Robertson relies on the usual trick of digging into ethnic cuisines (Thai-Style Leaf-Wrapped Appetizer Bits, Baked Sweet Potato and Green Pea Samosas are among the appetizers) for vegetarian options, but she also innovates in clever ways, as with Here's My Heart Salad with Raspberry Vinaigrette with hearts of romaine, artichoke hearts, hearts of palm and celery hearts. Some of the most versatile options appear in a chapter dedicated to sauces and dressings, such as Eggless Hollandaise and Vegan Bchamel Sauce. Chapters on breakfast ideas, sandwiches, wraps and burgers-with six different veggie burger options-ensure that all bases are covered. Occasionally, Robertson relies on packaged products like the soy sausage and mozzarella that appear in "Sausage" and Fennel Cannelloni, but most of these recipes simply make the best of vegetables, legumes and grains. A cogent foreword by Barnard (president of the Physicians' Committee for Responsible Medicine) reports the startling fact that Americans-apparently misled into believing that switching from red meat to white will improve their health-now eat one million chickens every hour.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.
This ambitious new cookbook from the author of The Vegetarian Meat & Potatoes Cookbook offers dozens of imaginative vegan recipes inspired by a wide range of cuisines, from Five-Spiced Portobello Satays and Lebanese Fattoush (bread salad) to Cajun-Style Collards and Moroccan Fava Bean Stew. There are also vegan versions of such meat dishes as shepherd's pie and chili, as well as sandwiches like Curried Chicken-Less Salad and Seitan Reuben. Robertson's style is more down-to-earth than Crescent Dragonwagon's in Passionate Vegetarian, but Dragonwagon's book, which includes recipes made with eggs and dairy products, complements Robinson's. For most collections.
Copyright 2002 Reed Business Information, Inc.
All recipes I have tried are amazing.
No pictures, that is the downside, but go for it. It's all good.
Since becoming vegan about six months ago I have experimented with several cookbooks. Most have been hit and miss. Read morePublished on May 5 2011 by Tim Cork
I love this cookbook! When I am feeling less than inspired, I crack it open and am suddenly excited about what's for dinner! Read morePublished on Feb. 20 2010 by Krisna Zawaduk
Being new to the vegan life style I have found it hard to find exciting recipes. This by far has been my goto book.Published on June 12 2009 by S. Bauer
I bought this book skeptically because I wanted to know what eggless and dairyless recipies would be like and if I could conceivably go "vegan" if only for a short time. Read morePublished on Feb. 13 2004
I went from being a non-vegan, non-cook to being both with the purchase of this book. It made becoming vegan look and taste easy. Read morePublished on Feb. 5 2004 by Holly
If your vegan, you know that its tough to make or find good food. Every single dish (and there have been plenty of them) that I have made from this cookbook has been 100%... Read morePublished on Jan. 15 2004 by Jen