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Mimi G. Clark (Vegan Cooking Instructor, Fairfax Station, VA)
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Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
by Joanne Stepaniak
Edition: Paperback
Price: CDN$ 17.29
45 used & new from CDN$ 6.31

6 of 6 people found the following review helpful
5.0 out of 5 stars UnHavarti Party, Feb. 16 2004
I think I speak for many vegans when I say that giving up dairy is one of the hardest parts of becoming vegan. I tell my students not to give up a particular food until or unless they find a satisfying vegan replacement for it. Otherwise they will surely feel deprived and inclined to "cheat," which leads to a viscious cycle of deprivation, cheating, and guilt, and that is self-defeating. In the Ultimate Uncheese Cookbook, Joanne Stepaniak, educator and author of over a dozen books on veganism, has updated her original Uncheese Cookbook from 1994. In the introduction, Vesanto Melina, MS, RD, explains the history of the dairy industry in North America, and the governments economic support of agricultural systems that produce dairy products. Twenty-seven pages of introduction include charts depicting how to get calcium from plant foods, and the nutritional benefits of uncheese vs. dairy cheese. My 14-year old vegan-since-birth daughter selected several recipes to make herself, such as Gooey Grilled Cheez for sandwiches, Unstuffed Shells which is a fabulous ricotta substitute, and Traditional Macaroni and Cheez, all of which were hits. Some of my favorites include Betta Feta, Gee Whiz Spread, Crock Cheez, Lemon Teasecake, Nacho Cheez Sauce and Dip, Parmezano Sprinkles, and Three-Cheez Lasagne. As in all of Stepaniak's cookbooks, the recipes are clear and concise, with nutritionals included for each recipe. The index is thoughtfully categorized according to gluten-free recipes, soy-free recipes, nut-free recipes, yeast-free recipes, and corn-free recipes. Whatever your particular dietary needs are, Stepaniak has taken them into consideration in the Ultimate Uncheese Cookbook.

Everyday Vegan: 300 Recipes for Healthful Eating
Everyday Vegan: 300 Recipes for Healthful Eating
by Jeani-Rose Atchison
Edition: Paperback
Price: CDN$ 22.36
41 used & new from CDN$ 0.53

1 of 1 people found the following review helpful
5.0 out of 5 stars Everyday Vegan is for Everyone, July 14 2003
Jeani-Rose Atchison, author of Everyday Vegan, walks the walk. She grew up on a typical American diet as most of us did: "with no thought of nurturing, just the primitve notion of survival." This continued into her early thirties when she learned that she had compromised liver and kidney function. When she eliminated certain foods such as meat, dairy, and refined foods, she witnessed dramatic results: her body felt more relaxed, she moved easier, her joints were not stiff, and her breathing improved. Yes, this is a vegan cookbook, but more importantly, the first 70 pages are devoted to chapters on Conscious Living, Thinking of Children, Food Group Facts, and Food Philosophy. Attention is called to organic food and genetically engineered food, with case studies about the use of pesticides and children.
Recipe categories include appetizers/dips/spreads, condiments, soups, salads/dressings, breads, side dishes, entrees, desserts, and beverages. Instructions are given on how to sprout, and how to make tempeh. Winning recipes include Cashew French Toast, Asian Spring Rolls with a tamari/lime dipping sauce, and Carrot Cake that uses fruit as a sweetener. Everyday Vegan provides invaluable information, not just for those starting out on a vegetarian path, but for all health conscious individuals.

Healing with Whole Foods: Asian Traditions and Modern Nutrition
Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
Edition: Paperback
Price: CDN$ 27.55
50 used & new from CDN$ 27.55

5.0 out of 5 stars A Virtual Bible, May 26 2003
I owned the first edition of this book for many years until a student "borrowed" it and never returned it. That's the problem with a valuable reference book such as Healing with Whole Foods. Six years ago I was in search of a greens product. Thinking that all greens products were similar, I perused Paul Pitchford's book with the notion that chlorophyll is chlorophyll. Wrong! Twenty-seven pages later, I learned that too much bitter flavor on a cold and deficient person could produce negative effects. Pitchford delineates general guidelines for determining the best greens products for one's own constitution, be it "excessive," "deficient," "cold," "heat," or "dampness." Pitchford has done the research from which I benefit on a daily basis. I could not be without this virtual Bible.

Veggie Works Vegan Cookbook
Veggie Works Vegan Cookbook
by Mark W. Rasmussen
Edition: Paperback
18 used & new from CDN$ 4.34

5.0 out of 5 stars Veggie Works for Me, May 26 2003
Mark Rasmussen, author of the Veggie Works Vegan Cookbook, is the chef at Veggie Works Restaurant in the New Jersey shore town of Belmar. For seven years, he has been offering 150 vegan menu choices daily to not-necessarily-vegetarian customers who keep coming back for more. If the test of fool-proof vegan cuisine is whether it can pass the "omni" test, then the recipes in Veggie Works make the grade. The recipes in this cookbook are as easy to follow for a novice cook, as a painting-by-numbers kit would be for a novice painter. Once you get the formulas down, you can mix and match to create new recipes. In fact, there are forty pages in the back of the book for you to create your own "homespun recipes" for future generations to follow. Other uniques aspects of the book include a section on homemade baby food, a 54-page glossary, an Herb/Spice Table, an Herb and Spice Application Chart, a vegan food pyramid, and a Hot Pepper Chart to indicate which peppers produce the least-to-most heat. Rasmussen offers a week of meals, and a holiday and theme menu, from traditional Thanksgiving and Christmas themes, to the more exotic and adventuresome Himalayan Rim Dinner, South Pacific Feast, Cinco De Mayo, Roman Feast, and Nordic Smorgasbord, to name a few. Recipes for all of these menus are found in the book. Three hundred and fifteen more pages are devoted to recipes. The chapter on vegan meats alone is worth the price of the book. It includes step by step instructions for soy-based meats, such as tofu, tempeh, and TVP, including mouth-watering recipes for tofu crabcakes, TVP meatloaf, sausage, and Swedish Meatballs; and a basic recipe for making seitan, which is a Japanese dish using cooked wheat gluten to simulate meat. Seitan recipes include Perfect Gluten Flank Steak, New York Gluten Strip, Southern Fried Gluten Cutlet, Chicken Fried Gluten Cutlet, and Gluten Roulade which is sure to impress your company, be they omni or veg. The desserts section is far from ordinary: Banana Flambe, Bavarian Cream Pie, Chocolate Peanut Butter Cheesecake, Coconut Cream Pie, Key Lime Pie, Triple Chocolate Cake, Whipped Cream, doughnuts, and cookies makes the choice difficult. If you find yourself wanting to bridge the gap between "mixed company," Veggie Works is your answer.

Fiber for Life Cookbook
Fiber for Life Cookbook
by Bryanna Clark Grogan
Edition: Paperback
Price: CDN$ 11.64
28 used & new from CDN$ 5.14

1 of 1 people found the following review helpful
5.0 out of 5 stars Roughage Reigns, Feb. 26 2003
In The Fiber For Life Cookbook, acclaimed natural foods author
Bryanna Clark Grogan's challenge is to make us believe that "fiber" and "gourmet" can be used in the same sentence. With all of the attention focused on protein, fats, and carbohydrates today, fiber has been virtually ignored (except for Weight Watcher's, which made the connection between fiberous foods and weight loss many years ago). Simply put, when the outside layer of seeds, fruits, legumes, etc., is stripped away in a refining process, dietary fiber is also discarded. Grogran explains that dietary fiber is responsible for balancing alkalinity and acidity, and for detoxifying chemicals in the gastrointestinal system that can cause diseases such as cancer. Without fiber in our diet, cancer-producing toxins are produced in the gut by bacteria that flourish in a fiber-deficient system. When this occurs, Grogan points out that constipation may be a precursor to such life-threatening diseases as diverticulitis, large bowel cancer, colon cancer, breast cancer, gallstones, hiatus hernia, varicose veins, obesity, diabetes, and hemorrhoids, many of which do not occur in those consuming a high fiber diet. A chart of "Fiber Superstars" lists 50 foods containing at least 4.5 grams of fiber per serving (a cup of kidney beans contains a whopping 19.4 grams of fiber!). This informative chart is now on my fridge. Another chart lists the fiber and calorie content of over 100 name-brand foods. Sample menus, with suggestions for increasing fiber, are listed for meals and snacks. Over 150 pages are devoted to recipes for breakfast, breads, appetizer/snacks, salads/dressings/sauces, soups, beans, vegetables, grains, and desserts. With a flair for international cuisine, Grogan circles the globe with her inventive Yemiser Wat (Ethiopian Spicy Lentils), Eggless Crepes, Pizza Dough with flax seeds, Pasta Alla Primavera, Vegetarian Feijoada (Brazilian Black Beans), Chiles Rellenos Casserole, Red Lentil Dal, French Strawberry Pie, and Italian-Style Apple Tart, to name but a few of the mouth-watering, high-fiber, vegan dishes. I highly recommend this book to anyone who doubts that the words "fiber" and "gourmet" can indeed be used in the same sentence.

Raising Vegetarian Children: A Guide to Good Health and Family Harmony
Raising Vegetarian Children: A Guide to Good Health and Family Harmony
by Joanne Stepaniak
Edition: Paperback
Price: CDN$ 17.48
25 used & new from CDN$ 1.81

1 of 2 people found the following review helpful
5.0 out of 5 stars A Vegetarian Bible, Feb. 18 2003
Raising Vegetarian Children, A Guide to Good Health and Family Harmony, by Joanne Stepaniak and Vesanto Melina, is a comprehensive guidebook that provides a practical plan for making sure your child's diet is nutritionally adequate. The first two hundred pages are devoted to the basics: ethics, family and relatives, being different, eating out; Vegetarian Nutrition 101 addresses the Total Vegetarian Food Guide, which is a vegetarian's answer to the tired meat and dairy-laden food pyramid. Nutritional needs for all age groups from birth to teens are addressed in precise detail, from nursing moms, supplements, picky eaters, and finger foods, to "the unique needs of teens," including nutrition for athletes, healthy skin, body image and eating disorders. Over one hundred pages are devoted to kid-friendly recipes such as Fabulous French Toast, Cheez-A-Roni, Crispy Tofu Fingers, French Bread Pizza, Fajitas, Tacos, Oven Fries, German Chocolate Cake, Fruit Popsoycles, over 20 sandwich spreads/fillings, and my 13-year old vegan daughter's favorite, The Very Best Chocolate Chip Cookies. The vegetarian community has long awaited this primer, and like all other books by Stepaniak and Melina, this one does not disappoint.

The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes
The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes
by Joanne Stepaniak
Edition: Paperback
30 used & new from CDN$ 0.01

5.0 out of 5 stars The Uncheese Cookbook: Not a Crock!, Nov. 25 2001
The Uncheese Cookbook has withstood the test of time. Joanne Stepaniak, renown author, educator, and pioneer of cookbooks on veganism and compassionate living, wrote The Uncheese Cookbook in 1994. That was a time in which vegans, people with dairy allergies, those who were lactose-intolerant, and the health-conscious, were hard-pressed to find alternatives to their beloved cheese. (Before becoming vegan 12 years ago, I was addicted to Havarti cheese, until I realized that instead of ingesting it, I should probably just slap it on my thighs for all the fat it contained!)
I dare say that most recipes for cheese substitutes today are off-shoots from The Uncheese Cookbook. Vegan cookbook authors may "tweak" a recipe here and there, but those of us who use The Uncheese Cookbook regularly, know the original source of the recipes.
Perfect for holiday buffets and pot lucks are the Hot Parmesan Artichoke Dip (devoid of the usual fat-laden mayonnaise and sour cream), Brie, Gee Whiz Spread (for those who love cheddar), fondue (15 different recipes!) and Gazebo Cheezecake with a heavenly caramel nut crust. Other standouts include French Onion Gruyere soup, pizzas, casseroles, Three-Cheeze Lasagne, blintzes, manicotti, kugel, and kid-favorites like grilled cheese sandwiches, and macaroni and cheeze.
This innovative book fills the gap for those of us who love cheese, but value health more. If you decide to order it, you might also want to consider purchasing Vegan Vittles which includes Joanne's awesome recipe for Crock Cheeze!

Vegan Deli: Wholesome Ethnic Fast Foods
Vegan Deli: Wholesome Ethnic Fast Foods
by Joanne Stepaniak
Edition: Paperback
Price: CDN$ 13.68
40 used & new from CDN$ 0.41

5.0 out of 5 stars Deli - short for delicious!, April 24 2001
"Hey Manny, gimme a #3 Special: Corned Beef on Rye, hold the animal protein and cholesterol." In Vegan Deli: Wholesome Ethnic Fast Food, Joanne Stepaniak, acclaimed vegan authority, makes you feel like you're back on Delancy St., on the lower east side of New York. Using only plant-based ingredients, Joanne "preserves the humble traditions of the past while incorporating the healthful trends of the present." She captures the essence of a natural deli counter in which all the food is glatt kosher (no mixing of meat and dairy - because there is none). You want a cucumber salad? There are five to choose from! Going on a picnic? Choose from 6 cabbage salads, and seven potato salads. Red Pepper Lox on a bagel - oi vey, I'm drooling! There is also a section on dressings, soups (including Borscht), hot specials (including 4 Kugel recipes), and simple fruit dishes. I will be using this book all year round; no antacids necessary.

More Soy Cooking: Healthful Renditions of Classic Traditional Meals
More Soy Cooking: Healthful Renditions of Classic Traditional Meals
by Marie Oser
Edition: Paperback
Price: CDN$ 16.37
24 used & new from CDN$ 0.01

2 of 2 people found the following review helpful
5.0 out of 5 stars Marie Oser does it again, Jan. 8 2001
In her new book, More Soy Cooking, Marie Oser gives standard meals a healthy makeover by substituting soy derivatives for meat, poultry, fish, eggs and dairy products. Traditional Chili Con Carne becomes Chili NON Carne, without sacrificing taste, texture, or nutritional value. "Swiss 'Steak' with Sauteed Portobello and Cremini Mushrooms," 'Beef' Ravioli, "'Turkey' Tetrazzini," and "Manicotti 'Bolognese'," are just a few of the mouth-watering, easy-to-make "enlightened" entrees (based on Ms. Oser's weekly syndicated newspaper column, "The Enlightened Kitchen"). Each recipe is followed by a nutritional analysis of both the traditional version, and the "enlightened" version. The Chocolate Chip Bundt Cake with Orange Blossom Glaze weighs in with only 4 grams of fat, compared to 16 grams for its traditional counterpart. Recipes include appetizers, soups, salads, entrees, pasta and pizza, side dishes, and desserts. Sixteen pages are devoted to "The Need for a Plant-Based Diet," in which Ms. Oser addresses the protein question, and debunks the dairy myth. Twenty pages are devoted to the definition of terms used in soy-centered cuisine. Although wine is required in some recipes, other liquids, such as broth or apple cider, may be substituted. There is a four-page resource guide to provide the reader with websites and/or phone numbers of product manufacturers. More Soy Cooking is a MUST HAVE for health-conscious cooks who want to maintain the authentic flavor of their families favorite recipes.

Great Good Desserts Naturally: Secrets of Sensational Sin-Free Sweets
Great Good Desserts Naturally: Secrets of Sensational Sin-Free Sweets
by Fran Costigan
Edition: Paperback
18 used & new from CDN$ 1.28

5.0 out of 5 stars Pure Decadence, April 19 2000
To anyone who has been clipping Fran Costigan's recipes from natural food magazines over the past several years, this book is a must. Fran is queen of pure, whole food ingredients when it comes to taking grandma's recipes and giving them a healthy makeover. From flaky piecrusts WITHOUT artery-clogging shortening, to decorator icings that won't make you feel deprived, Fran's recipes are truly "to-live-for."

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