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Veganomicon: The Ultimate Vegan Cookbook Hardcover – Nov. 2 2007

by Isa Chandra Moskowitz (Author), Terry Hope Romero (Author)

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Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes - plus menus and stunning color photos - for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include: Autumn Latkes Samosa Stuffed Baked Potatoes Grilled Yuca Tortillas Baby Bok Choy with Crispy Shallots Chile-Cornmeal Crusted Tofu Po' Boy Roasted Eggplant and Spinach Muffuletta Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette Acorn Squash, Pear and Adzuki Soup Tomato Rice Soup with Roasted Garlic and Navy Beans Asparagus and Lemongrass Risotto Almost All-American Seitan Pot Pie Hot Sauce-Glazed Tempeh Black Eyed Pea Collard Rolls Chocolate Hazelnut Biscotti Pumpkin Crumb Cake with Pecan Streusel

Print length

336 pages
Language

English
Publisher

Da Capo Lifelong Books
Publication date

Nov. 2 2007
Dimensions

22.23 x 3.18 x 26.04 cm
ISBN-10

156924264X
ISBN-13

978-1569242643
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Isa Chandra Moskowitz
652
Hardcover
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Product description

From Publishers Weekly

Starred Review. While most vegan cookbooks are anemic, underfed volumes-some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts-this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with a Vengeance) is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup-a likely MVP at your next Thanksgiving (whether it's centered around turkey or tofu). Almost as addictive are Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who's going to miss the bacon? Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"Spending time with [Moskowitz's] cheerfully politicized book feels like hanging out with Grace Paley. She and her cooking partner, Terry Hope Romero, are as crude and funny when kibitzing as they are subtle and intuitive when putting together vegan dishes that are full of non-soggy adult tastes. Do look for an excellent roasted fennel and hazelnut salad, bok choy cooked with crispy shallots and sesame seeds, hot and sour soup with wood ears and napa cabbage and a porcini-wild rice soup they say is 'perfect for serving your yuppie friends.'"-New York Times Book Review

"Exuberant and unapologetic, Moskowitz and Romero's recipes don't skimp on fat or flavor, and the eclectic collection of dishes is a testament to the authors' sincere love of cooking and culinary exploration."-Saveur

"[T]his slam-bang effort from vegan chefs Moskowitz and Romero is thorough and robust, making admirable use of every fruit and vegetable under the sun."-Publishers Weekly

"Full of recipes for which even a carnivore would give up a night of meat."-San Francisco Chronicle

"It's no shocker that the very same urban chefs who had you inhaling vegan butter-cream frosting during your free time have crafted the next revolution in neo-vegan cuisine."-Philadelphia City Paper

"Veganomicon not only offers tons of mouth-watering ways to put 'veg' back into your vegan diet with actual produce, but also tutorials that gave me confidence to start improvising on my own."-Bust

"Veganomicon is user-friendly, packed with tips and instructions for a wide range of cooking techniques."-New York Sun

"The Betty Crocker's Cookbook of the vegan world. It's one more step in the quest to prove that vegan food really doesn't taste like cardboard when you know what you're doing."-Bitch

"Seriously good with broad appeal."-Washington Post

"These two very real and very sassy food-obsessed women have put together a cookbook that you wish your mom cooked from when you were growing up. The recipes are seriously delicious and, for the most part, uncomplicated."
―Buffalo Spree

"Vegan powerhouses Isa Chandra Moskowitz and Terry Hope Romero team up to present a host of delectable vegan recipes...The modernized revamp of this beloved cookbook is out of this world."
―VegNews

"It's basically the writers' bible of vegan cooking, and it includes recipes for all sorts of dishes along with tips on creating a vegan pantry at home, among other things."―Omaha World-Herald

"Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap."―City Book Review

"An impressive hardback, with a chatty style and comprehensive contents."―Portland Press Herald

"Isa Chandra Moskowitz and Terry Hope Romero call it 'The Ultimate Vegan Cookbook,' and it really is."
―Washington Post

"Along with delicious recipes for soups, casseroles, one-pot meals, breads and muffins, snacks and salads, and cookies and desserts, Veganomicon includes a host of instructions for grilling, baking and shopping...The authors love their food and want to share it."
―Milwaukee Shepherd-Express

undefined―Whalebone, Essential Vegan Cookbooks

Product details

Publisher ‏ : ‎ Da Capo Lifelong Books; 1st (first) edition (Nov. 2 2007)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 156924264X
ISBN-13 ‏ : ‎ 978-1569242643
Item weight ‏ : ‎ 1.32 kg
Dimensions ‏ : ‎ 22.23 x 3.18 x 26.04 cm

Best Sellers Rank: #296,818 in Books (See Top 100 in Books)
- #251 in Vegan Diets
- #847 in Vegan Cookbooks
- #1,879 in Healthy Living (Books)

Customer Reviews:
4.4 1,332 ratings

About the authors

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Isa Chandra Moskowitz
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Isa Chandra Moskowitz is a Brooklyn native who began her vegan cooking journey over 20 years ago. She’s inspired by New York City’s cuisine from all over the world, as well as her own Jewish heritage, and loves to fuse the two. She is the creator of the Post Punk Kitchen and author of vegan cookbooks, including Isa Does It, Appetite for Reduction and co-author of Veganomicon, and Vegan Cupcakes Take Over The World. She now lives in Omaha, Nebraska.
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Terry Hope Romero
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Terry Hope Romero is co-author with Isa Chandra Moscowitz of bestselling vegan cookbooks, Vegan Cupcakes Take Over the World, Veganomicon and Vegan Cookies Invade Your Cookie Jar. Jessica Alba featured Vegan Cupcakes Take Over the World in her Seven Secrets for a Fast Slimdown. Isa and Terry won US VegNews's Best Vegan Cookbook Authors award three years in a row. They hosted the public access vegan cooking show The Post Punk Kitchen and were featured in the New York Times and US Public Radio. Terry is a columnist for VegNews's Hot Urban Eats, has made appearances and lead seminars at vegetarian food conferences across North America. She and Isa hosted the public access vegan cooking show The Post Punk Kitchen and were featured in the New York Times and National Public Radio.
Also a professional designer, Terry loves art, illustration, fashion, gaming, comic books, dancing, writing, reading, and yoga. Terry lives, cooks and eats in NYC.
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P. Santos

My go-to cookbook

Reviewed in Canada on April 19, 2012

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I've had this book for only a few months now but it's definitely one I come back to again and again. There are just so many ideas and the layout is fantastic. I'm almost tempted to give it five stars aside from the severe lack of photos. It's generally easy to find photos of the recipes in Veganomicon online though, because most fans take photos of the completed dishes and post them. Unfortunately, I don't necessarily want to do that. I'd like the photos to be presented in the book itself.
This is a small issue though, and what I have made, although it might not look as Isa and Terry intended, has been absolutely amazing. My meat-eating mom and boyfriend never complain, and those who do quickly change their minds when they actually start eating. This book doesn't skimp on flavor, and that's a good thing, but some recipes do require a little tweaking for my personal tastes. This also means that the ingredient lists can be somewhat daunting. For instance, the jambalaya calls for 24 ingredients. It makes a hefty amount and is definitely delicious to boot, but if you don't have packaged seitan available to buy anywhere nearby, know that you'll be making seitan before the jambalaya too and that's another 6-7 ingredients and hour's worth of prep time. That said, this isn't standard for the recipes in this book as only a handful of the recipes are this complex and intimidating. (I should mention that the jambalaya is fantastic and worth making at least once!).
My favorite thing about this book though is Isa's and Terry's list of menus. They've compiled a list at the back of the book based on flavors and/or ingredients that work together. For instance, the Rustic Goddess Menu includes the Tomato Couscous with Capers, Rustic White Beans with Mushrooms, and a suggested soup and dessert pairing of Broccoli-Potato Soup with Fresh Herbs and Berry-Coconut Crisp respectively. And it works extremely well! So if you're ever in need of serving guests and you don't know what to make with what, this little addition is just such a life-saver.
The book has an index of Soy-Free recipes, Gluten-Free recipes, Low fat/reduced fat recipes, Under 45 minutes recipes, and Supermarket Friendly recipes, so there's really something in here for absolutely everyone and every diet. I recommend this book to meat-eaters and non-meat-eaters alike. It's just simply my absolute favorite.

4 people found this helpful

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C.G.

If you love food but are suffering from a case of the blahs in the kitchen then buy this book and have a good chuckle!!!

Reviewed in Canada on May 1, 2014

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I recommend this book to every single vegan out there and then of course to those wondering what the vegan diet is truly like! Even the most die hard carnivore would not be able to resist the wholesome, delicious and no-nonsense straight forward meals that you will discover while using this cookbook. As always, Isa and Terry humour us with their wit and their way of de-snobbifying the vegan diet to break it down to it's most simple format and structure.. And you will have a good laugh at the wit and humor of these two amazing chefs. I thoroughly enjoy the refreshing take on classic meals included within the book. I absolutely love that the various different types of vegan diets - low fat, gluten free for example have also been embraced within this book. It is truly the ultimate Vegan Cookbook as the cover states. I am never disappointed by the joint efforts of these two talented ladies but this time I am truly speechless and well fed!!! If you are considering buying this book - you will not be disappointed!!!

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Pen Name

Good book even for non-vegans

Reviewed in Canada on February 10, 2014

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I purchased this book to find new ways to prepare vegan meals. I love that many of the meals are simple and don't require a lot of time and effort. The recipes are consistently delicious, and are easily modified to suit a vegetarian diet (instead of vegan). The pictures are beautiful, and the writing is approachable and conversational. We use the book weekly in our meal planning, and the practical tips are great. I don't use all of the recipes as written but that it more my fault than the author's - I am not a vegan, and therefore my commitment to products like seitan is probably not as strong as someone who is. Overall, a really great book (and the spicy citrus vinaigrette is incredible).

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susan

Excellent vegetarian cookbook!

Reviewed in Canada on August 25, 2021

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This is a “must have” for everyone’s recipe book collection. Time to buy with an eye to the future everyone, enjoy the delicious dishes and ideas in this top notch, sometimes humorous tome. If the (easy) lemon coconut Bundt cake recipe doesn’t win you over you have no taste buds!

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Kindle Customer

Impressive, Easy to Use!

Reviewed in Canada on July 29, 2014

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I'm really impressed by this book! Other vegan cookbooks I've picked up tend to focus on hard-to-find ingredients, with super difficult cooking techniques. The Veganomicon DOES have a bit of this (what cookbook doesn't?) but most of its recipes are easy to follow. And sometimes I have all the ingredients in my cupboard!

I also appreciate their very long intro section, laden with information on cooking & veganism.

I only took a star off because I've tried some recipes and, while easy to follow and nutritious, they weren't all that I was hoping for. I'm holding out hope, though!

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Amazon Customer

Good but elaborate recipes

Reviewed in Canada on August 6, 2015

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The recipes here are really tasty but most of them are quite elaborate and time consuming so I don't find myself cooking them very often. There are a few great ones but most are really not weeknight kind of meals. I really loved the lighthearted descriptions and the cooking tips and instruction in the opening chapters though and I appreciated there were plenty of substitution suggestions for harder to find ingredients. I think its a good book for someone who enjoys vegan cooking and wants a great resource and some interesting recipes, but it's not a great book to get everyday recipes, or for a novice chef looking for a simple introduction to vegan food. While I'm glad its in my library I kind of with I'd gotten Isa Does It first, which I think has quicker recipes.

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V. Evans

great meal ideas

Reviewed in Canada on June 14, 2017

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great hardcover book with just a ton of recipes. Nicely sorted making it easy to find what you are looking for. I will be using both of this woman's cookbooks for years to come. there is so much to try and so many great meal ideas. Her flavour profiles and really well put together and unlike some other vegan cookbooks I have, these offer lots of what's for dinner ideas. I find some of the other focus too much on breakfast and smoothies which at least for me are pretty easy to do myself. Well worth the money for both of her vegan cookbooks.

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Helen Maier

Geniales Kochbuch!

Reviewed in Germany on August 18, 2014

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Diese Rezension bezieht sich auf die englische Ausgabe. In meinem Besitz befindet sich das Buch seit April 2012.

Grafik, Design und generelles Aussehen
Das Buch ist ein Hardcoverbuch mit stabilem Einband. Die Texte sind gut zu lesen, die Schrift ist nicht zu klein. Obwohl es ein Hardcover ist, liegt das Buch auch offen auf dem Tisch, wenn man daraus was nachkocht. Man muss die Seiten also nicht mühsam beschweren. Das Buch ist generell etwas gross, grösser als Format A4. Das macht es etwas unhandlich, dafür ist es aber vom Gewicht her nicht so schwer, wie man es bei einem Buch in dieser Grösse vermuten würde.
Das Design ist in Türkis-Blau-Grün-Tönen gehalten, mit gelben Tupfern. Ich finde es sehr angenehm zu lesen. Die Schrift ist einfach und schnörkellos. Tipps und Tricks sind deutlich von den aktuellen Rezepten unterscheidbar, sei es, ob die Infos in speziellen Kästchen zu finden ist, oder ob Tipps oder Hintergrundwissen in kursiver Schrift gesetzt wurde. Die Zutatenliste ist auch sehr gut von den Rezeptanweisungen differenzierbar.

Wie bei fast allen englischsprachigen Kochbüchern wird darauf verzichtet, jedes Bild als Fotografie zu präsentieren,. Stattdessen finden sich in der Mitte des Buchs eine Bildersammlung mit Bildern von ungefähr 25-40 Rezepten (genau nachgezählt habe ich nicht). Das macht das Buch (vermutlich) physisch um einiges leichter, aber es kann auch als Nachteil empfunden werden. Ich persönlich brauche nicht für jedes Rezept ein Bild.

Inhalt
Das Veganomicon ist kein "Themen"-Kochbuch - im Gegenteil. Es will einen Grossteil dessen abdecken, was in der (amerikanischen) Alltagsküche Usus ist. Man merkt den Fokus auf die amerikanischen Essgewohnheiten, aber das ist nachvollziehbar - schliesslich ist das Kochbuch von zwei Amerikanierinnen geschrieben, die sich halt auch so ernähren. Moskovitz ist zudem von jüdischer Abstammung, weswegen es auch Rezepte aus der jüdischen Kochtradition beinhaltet. Ein Beispiel hierbei ist der superleckere, deftige Wintereintopf "Cholent", der eines meiner ersten Rezepte war, das ich nachgekocht habe.
Zu Beginn des Buches finden sich allerdings nicht sofort Rezepte. Etwas mehr als 40 Seiten sind Hintergrundinformationen, die ich als Vegane Einsteigerin wirklich sehr nützlich fand. Moskovitz/Romero verzichten dabei, viele Worte über gesundheitliche Vorteile von Veganismus zu verlieren. So tappen die Autorinnen auch nicht in Fehlinformations-Fallen, was sie mir sehr sympatisch machen. Sie geben stattdessen handfeste, praktische Tipps: Was gehört in den veganen Einkaufsschrank, welche Utensilien werden benötigt, was sind eigentlich besondere Zutaten, die man vielleicht nicht kennt? Besonders genial fand ich die Angaben darüber, wie und wie lange man alle möglichen Hülsenfrüchte und Getreidesorten kocht, aber auch, welche Gemüse sich für welche Zubereitungsarten eignen, und wie man sie pimpen kann. Ich fand das echt supergut und ich schlage auch heute noch nach. Dank dem Veganomicon ist es mir zum ersten Mal gelungen, Bohnen so zu kochen, dass sie nicht hart waren am Ende (Salz weglassen!)

Die restlichen Seiten sind den Rezepten geschuldet. Die Rezepte sind nach ihren Kategorien im Essens-Alltag geordnet. So beginnt der Rezeptteil zb. mit einem Kapitel über "Snacks, Appetizers, Little Meals, Dips and Spreads", gefolgt von "Brunch" und "Salads and Dressings". Eine grössere Sektion heisst "Mix and Match", wo zuerst Gemüse-, dann Getreide-, dann Bohnen- und zum Ende Seitan-,Tofu und Tempeh-Rezepte vorgestellt werden. Die Idee wäre wohl, dass man hier beliebig mischt. Es gibt aber auch eine Kategorie zu Salaten, und eine weitere zu besonderen Dressings.
Hierbei geraten die Rezepte manchmal ein wenig in ein gefühltes inhaltliches Chaos, aber sehr ausführliche Indices am Ende des Buches sowie Menüvorschläge helfen darüber hinweg.

Für vegane Einsteiger gibt es auch viele Basic-Rezepte, beispielsweise, wie man Seitan aus Glutenmehl selber herstellt, wie man vegane Mayo macht, und wie man ne Käsesauce für das typisch-amerikanische Gericht Mac'n'Cheeze macht. Im Gegensatz zu vielen anderen Kochbüchern fand ich die Tipps sehr brauchbar und vor allem vollständig. Mittlerweile sehe ich aber auch, dass ich dies vor allem gut fand, weil ich veganer Einsteiger war. Heute nerven mich solche Rezeptsammlungen eigentlich eher ein wenig. Von diesen Grundbasic-Rezeptsammlungen finde ich dasjenige vom Veganomicon aber noch am ehesten akzeptabel, weil es eben sehr ausfürhlich ist, und zudem passt es in das Gesamtkonzept des Buches - viel besser als bei anderen Büchern.

Generell punktet das Veganomicon durch bunte Symbole, die diverse Faktoren bei einem Rezept übersichtlich angeben. Darunter fallen Hinweise, ob das Gericht Gluten oder Soja enthält, ob es schnell (unter 45 Minuten) zubereitet wird, oder ob die Zutaten in normalen Supermärkten zu bekommen sind. Da ich mich weder soja- noch glutenfrei ernähre, war das für mich nicht wirklich ausschlagebend. Es verdient dennoch einen Beachtungs-Bonus, weil das vielen Leuten wichtig ist.

Umsetzbarkeit, Zutaten und Aufwand
Die Umsetzbarkeit bei den Rezepten stufe ich als sehr hoch ein. Es gab kein einziges Rezept, dass nicht geklappt hat. Auch die Angaben stimmen grösstenteils überein. Die Rezepte sind natürlich in amerikanischen Massen geschrieben - also Cups, Ounces und dergleichen. Aber auch hier kann man eigentlich recht gut improvisieren, ausser bei den Backrezepten, da sollte man genau sein. Mir hat meine Waage sehr oft geholfen, die neben Kilogramm und Liter/Mililiter auch Pounds+Ounces und Liquid Ounces anzeigen kann. Ansonsten hilft es auch, wenn man sich bei einem Gefäss den Stand von 225 ml Wasser mit einem wasserfesten Marker markiert. Ein "Cup" ist nämlich das Volumen von 225 ml Wasser, und das kann man dann entsprechend verwenden.

Die Zutaten sind mit einigen wenigen Ausnahmen generell im Supermarkt oder Bioladen/Reformhaus locker zu bekommen. Einige wenige Dinge sind derart exotisch, dass man sie hier kaum bekommt. Das kreide ich den Autorinnen aber nicht an, denn ich habe es so verstanden, dass diese Dinge in den USA sehr oft sehr verbreitet sind. Dass sie in Europa nicht erhältlich sind, dafür können die amerikanischen AUtorinnen ja nichts. Ein Beispiel dafür wäre das Gemüse "Jicama", dass es in Europa nicht gibt (oder zumindest in meiner Stadt nicht.) Einiges weniges bekam ich auch im Asialaden. Es werden aber auch Alternativen angegeben, neben der Warenkunde. So erklären die Autorinnen beispielsweise ausfürhlich, was unter "French Lentils" zu verstehen sei. Das fand ich dann eher niedlich.
Negative Punkte gibt es nur für den Flüssigrauch. Den kriege ich hier wirklich nirgends, wird aber gerade bei Moskovitz' Rezepten sehr oft eingesetzt (mehr dazu auch in REzensionen ihrer zwei anderen Bücher). Fairerweise muss ich aber sagen: die Gerichte schmecken auch ohne Flüssigrauch gut.

Die Zeitangaben stimmen generell gut überein mit den Vorschlägen. Meistens war ich auch eher etwas schneller. Die Reihenfolge der Arbeitsschritte ist nachvollziehbar und passt gut. Man hat keine unnötigen Wartezeiten.

Nachgekochte Rezepte
Ich habe aus dem Veganomicon zum heutigen Tage etwa 75 Rezepte nachgekocht. Mein Schwerpunkt beim Nachkochen lag aufgrund meiner Weight-Watchers-Karriere eher bei den salzigen Hauptspeisen und kleinen Dips, weniger auf Broten, Cookies, Fettigem und Kuchen. Die Rezepte bewegten sich zu einem grossen Teil in der eigenen Bewertung zwischen 4 und 5 Sternen und haben mich durchwegs von der Bank gehauen.

Lieblingsrezept(e): Cholent, Lemony Roasted Potatoes, Tempeh Shepherdess Pie

Fazit
Das Veganomicon erfüllt seine prophezeite Rolle als vegane Kochbuchbibel durchaus. Eine tolle Vielfalt an Aromen, Rezepten und Genüssen, die sich samt und sonders als lecker erwiesen haben (einige Ausnahmen ausgenommen). Die Rezepte sind gut getestet, gut beschrieben und funktionieren von ihren Arbeitsschritten und ihrer Zeitdauer her gut. Die Zutaten sind zu einem grossen Teil leicht erhältlich oder ersetzbar.
Mit dem ausfürhlichen Einstieg in die Zubereitungsarten und der Einführung in einen veganen Vorratsschrank, der Abdeckung sämlticher möglicher Koch-Lebenslagen stellt das Veganomicon meiner Meinung nach der perfekte Kochbuch-Einstieg für vegane Neulinge dar, die sich in der Küche bereits einigermassen auskennen. Totale Kochnoobs könnten von gewissen Rezepten und vor allem den fehlenden Bildern leicht bis mittelschwer überfordert sein.
Da das Buch jetzt auch in Deutsch erhältlich ist, gibt es meiner Meinung nach nichts anders zu sagen als: Klare Kaufempfehlung.
Das Buch hat sich zu meinem Lieblingskochbuch gemausert, und da wird es vermutlich auch noch eine Weile bleiben.

Rating: 5 von 5 Sternen

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Kyleigh

Great Recipes, Terrible Layout

Reviewed in the United States on April 9, 2014

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I love Isa Chandra Moskowitz and Terry Hope Romero, I think they’re wonderfully creative and imaginative cooks. I own all of their books, and most of those books I use regularly, but I have to say Veganomicon is not one that I use often. Simply put I don’t love it, and it’s not because the recipes aren’t good - virtually all of the ones I’ve made so far have been stellar - my biggest complaint is the layout. I hate it, The pages of this book are busy to the point of overflowing with ingredients, instructions and tips. Don’t get me wrong I have no qualm with long ingredient lists, and I love the helpful tips but each page has at least 2 recipes on it. I hate the way the recipes are split over more then one page as this can make it difficult when actually trying to follow the recipe in the kitchen. It may seem silly, but this really is the sole reason that I rarely use the book. If it had a better layout I’d probably use it a lot more. Other negative points that some people may be interested in are there is a real lack of photos in the book - just a color photo insert in the center - and there is no nutritional information listed for the recipes. Also some of the recipes seem needlessly long or overly complicated with several time consuming steps.

Having said that there are a lot of positives about the book as well. For one it’s a tome, massive, and filled to the brim with tasty recipes for appetizers, soups, salads, dressings, sauces, proteins, one-pot meals, casseroles, grains, vegetable side dishes, and desserts. There’s also a large section in the front of the book that details basic cooking techniques, how to fill your vegan pantry, what utensils and cooking equipment is best and general tips on prepping and cooking various vegetables, grains etc... As I said early most recipes also include an additional hint about an ingredient, a cooking method, or what else can be done with the finished product. I got my copy of Veganomicon in 2010 when I was relatively new to veganism and I did find much of this information very helpful. Moskowitz and Romero also make cooking seem effortless, they have a really easy-going down to earth writing style that I appreciate, and I love their sense of humor. I also really appriciate their emphasis on whole foods rather then processed foods. They include a few recipes for making your own seitan, tofu mayo, and other vegan staples.

Unfortunately though many of the dishes sound delicious I haven’t cooked as many recipes from this book that I’d like. Of the ones I have tried here’s what I thought...

Spicy Tempeh Nori Rolls - Loved it!
Grilled Yuca Tortillas - Loved it!
Butternut Squash and Pumpkin Seed Rice Paper Rolls - Loved it
Samosa Stuffed Baked Potatoes - Loved it
Curried Carrot Dip - Loved it
Walnut Mushroom Pate - Loved it
Mediterranean-Style Cashew-Cucumber Dip - Loved it, this is seriously the best Tzatziki dip I’ve had vegan or otherwise. A definite Go-To recipe for me.
Asparagus Spinach Dip - Loved it
Chocolate Chip Brownie Waffles - Pretty good
Blueberry Corn Pancakes - Loved it
Autumn Root Salad with Warm Maple Fig Dressing - Pretty good
Creamy Asian Pear and Tempeh Salad with Wasabi Dressing - Hated it! Totally inedible.
Maple-Mustard Dressing - Loved it
Snobby Joes - Loved it
Chili Cornmeal Crusted Tofu Po’Boys - Loved it
Sauteed Spinach and Tomatoes - Loved it
Broccoli Polenta - Just okay.
Chili Cornmeal Crusted Tofu - Loved it
Marinated Asian Tofu - Loved it
Chickpea Cutlets - Just okay
Tomato Rice Soup with Roasted Garlic and Navy Beans - Pretty Good
Potato and Kale Enchiladas with Roasted Chili Sauce - Loved it
Eggplant-Potato Moussaka with Pine Nut Crema - Loved it
Tempeh Shepherdess Pie - Okay
Manzana Chili Verde - Loved it
Leek and Bean Cassoulet with Biscuits - Loved it
Pumpkin Saag - Just okay
Spicy Tempeh and Broccoli Rabe with Rotelle - Loved it
Pasta e Fagioli- Loved it
Pumpkin Baked Ziti with Caramelized onions and Sage Crumb Topping - Pretty good
Green Pea and Lemon Risotto with Roasted Red Peppers - Loved it
Skillet Cornbread - Loved it
Banana Wheat Germ Muffins - Loved it
Carrot Pineapple Sunshine Muffins - Loved it
Pistachio Rosewater Cookies - Loved it
Chocolate Chocolate Chip Walnut Cookies - Loved it
Peanut Ginger Sesame Cookies - Loved it
Fudgy Wudgy Blueberry Brownies - AMAZING!
Coconut Lemon Bundt Cake - Loved it

Overall the recipes have been really great, and if the book had a better layout I’d probably be more inclined to use it more frequently. As is this probably wouldn’t be the first book I’d recommend to a newbie vegan, but I think a lot of seasoned vegans would really enjoy this book, especially for it’s creativity - provided of course they don’t hate the layout as much as I do.

97 people found this helpful

Katje P

Back to Health

Reviewed in the United States on April 18, 2012

Verified Purchase

A little more than three months back, my doctor, a self-described "carnivore", told me that I was pre-diabectic, along with having high blood pressure and dangerously high cholesterol. I had just spent several days in the hospital with colitis, so suspected that my health was deteriorating and I still continued to have abdominal pain. My doctor told me, I could regain my health but needed to make some drastic life style changes, one of those being my diet. He gave me several options but said the diet change that would assure the quickest results, would be to eliminate all animal products, including dairy, from my diet along with processed foods and convert to a plant based diet. He admitted that he, himself, could never do it but if I wanted to see results, this was the way to go. Without putting a label on it, I knew my doctor was describing a vegan life style. I decided I would try it, because the alternative was being sick and unhealthy, which could be, as I learned, very expensive.

Then came the question; "What was left to eat". Animal protein had always been my main course. Vegetables were just a side dish that I either boiled or steamed. Plus I absolutely loved dairy and wondered how on earth could I ever give up dairy. So I went online and started reading all the Vegan cookbook reviews. Mr first purchase was "Appetite for Reduction" by Isa Chandra Mowskowitz. It was a revelation. Every recipe I tried was delicious and vegan cooking, I discovered, was more interesting and diverse than I ever could have imagined. My next purchase was Veganomicon. Again everything I tried was delicious and adventurous. My kids even loved the food I was preparing and eagerly anticipated what mom would whip up for dinner that night. A few of my favorites from Veganomicon:

Caesar Salad with Roasted Garlic Croutons (Ingenious)
Baked BBQ Tofu with Apricot BBQ Sauce (really satisfies my craving for BBQ)
Potato and Kale Enchiladas with Roasted Chile Sauce (the most requested dish of my 13 year old daughter)
Asparagus Quiche with Tomatoes and Tarragon (scrumptious and you never miss the eggs)
Eggplant-Potato Moussaka with Pine Nut Cream (this dish is AMAZING!!! and worth the extra steps)

I have not yet tried the Lasagna in Veganomicon because frankly, I cannot imagine a better lasagna recipe than the Lasagna with Roasted Cauliflower Ricotta & Spinach found in Appetite for Reduction. (My mouth waters just typing this.)

Surprisingly, I have found that I do not miss meat or dairy. All my cravings have been satisfied with the food created from these two incredible books. I feel wonderful!! No more abdominal discomfort and I have lost 20 pounds in three months just by eating this wonderful food. My next doctors appointment is in three months and for once, I am not afraid to hear the results of my bloodwork. I still need to exercise more but now I have the energy to exercise.

I am pretty positive that have transitioned permanently to a vegan life style!

20 people found this helpful

C. J.

Should be in every vegan's library... eventually

Reviewed in the United States on July 8, 2013

Verified Purchase

This is the 6th vegan cookbook I've purchased since going veg last October. I shied away from it at first because I was intimidated by ANY kind of cooking back then, so I wanted something "lighter", with plenty of eye candy. Then a few weeks ago I saw it at the library and gave it a go. Right away I wanted my own copy. There's lots to like about this cookbook... the way recipes are grouped, the writing style (i.e. humor), the layout, the gracious appendix and of course, the sheer number of recipes.

It has a comprehensive intro to the vegan pantry, kitchenware advice, cooking terminology, instructions for preparing beans, grains, etc. and even simple stuff like roasting garlic. I've only tackled a few so far (new dishes get introduced slowly because my kids already have favorites they want every week). However, the meals we tried (chickpea cutlets, smoky grilled tempeh and baked bbq tofu with apricot sauce) were all really good.

My only gripe is some of the more enticing recipes take over an hour to make... longer than I'd prefer. That includes inactive time, but with my family's schedule it still means being in the kitchen to start dinner as early as 4:00pm! Not gonna happen in the spring/summer months. I might feel differently when winter sets in again. Thankfully, plenty of recipes take <45 min. Still others, with a little day-before prep, can be on the table in <30 min.

Most of the ingredients seem reasonable (though a few recipes call for off-the-wall stuff). There is also great diversity. If you're already a skilled cook OR have been eating plant-based for a while, I imagine you'd find most of the recipes easy to manage. I'm not sure this is the best choice for newer vegans though. Despite the preliminary chapters, it appears to be aimed at those who have already dipped their toes into vegan waters. Nothing wrong with that of course, but it's worth mentioning. I think if this had been my first veg cookbook, I would not have been as enthusiastic about it. Still, the subtitle of "ultimate vegan cookbook" is pretty accurate. I'm just glad I worked up to it. In time, I'm sure it will become a go-to resource in our kitchen.

9 people found this helpful

Graham

Life changer.

Reviewed in the United States on August 13, 2023

Verified Purchase

Teaches how to use and blend the ingredients to create life changing recipes.

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Veganomicon: The Ultimate Vegan Cookbook Hardcover – Nov. 2 2007

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