Customer Reviews

American Vegan Kitchen

5 star:		(42)
4 star:		(1)
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2 star:		(3)
1 star:		(0)

 

 

I know what you're thinking...do I really need ANOTHER vegan cookbook? Or, if you have none (yet), why would I purchase this book? Well, I was a tester for Tami and her recipes basically turned me into a gourmet chef. Easy to prepare with simple and no-fuss ingredients, the recipes in American Vegan Kitchen make any meal feel special and even got the meat-eating boyfriend's hearty endorsement. Favorites include the (baked!) onion rings, City Skillet tofu and potatoes, an amazing marinade for tofu skewers (coffee and liquid smoke-- need I say more? Sounds strange, but it's the closest I've had to a smoky, meaty taste in tofu), and the seitan. Now, I've tried at least 4 recipes for seitan but the ones in this book never cause any of the usual problems (gumminess, flavor, texture, what have you). The cinnamon flapjacks are great, and the yeasted waffles are my favorite of the many recipes I've tried. The roasted garlic pretzels are adorable and great for a party. The San Fran seitan wraps are great for quick weeknight meals, and taste much fancier than the ingredients would have you believe. The mustard mac and slaw turned me, a former slaw-hater (I couldn't even stand to look at the stuff) into someone who has to be restrained from making it weekly. Need I say more? Probably not. You'll love this book....and if not, well, something is wrong with your tastebuds.

I purchased American Vegan Kitchen after seeing lots of buzz about it on a vegan foodie forum. In the week or so that I've had it, I've made a few of the recipes and everything has been outstanding! You want a vegan cheesesteak that everyone (meat eaters included) will love? It's here, along with a killer beer battered onion ring recipe. Craving donuts? Check out the "Darngood Donut Bites!" My family also tried the spaghetti pie, and all of us could not stop eating it (including my 2 and 4 year olds.)
The book has a nice mix of really decadent comfort food recipes as well as many lighter selections, i.e. soups, salads, etc., and some really interesting additions like "Deli Rubenettes," baked jalapeno poppers with lime cream and "quickels" (quick pickles.) There is also a basics section that has lots of good information on essential ingredients and cooking tips.
Without a doubt, American Vegan Kitchen is a great addition for both new and experienced vegan cooks, as well as for those who are interested in experimenting with vegan cooking. Highly recommended!

The last couple of years have seen a plethora of new vegan cookbooks - many of them quite good. Tami Noyes' book is among the excellent few that stand above the rest. Being familiar with her blog for some years, I knew her book would be noteworthy, but she has truly excelled. We have made a number of recipes, and fed them to family and friends to great praise. The No-Tuna Melt Panini, Incrediburger, and Sloppy Joe are going into permanent rotation in our house. This is fantastic, flavorful comfort food which will appeal to a broad audience, vegan or not. Bravo!

I've tried many of these recipes on my non-vegetarian friends and families. I got raves on all of them. Tami makes cooking fun and her recipes are easy and delicious.

If you've never made your own seitan before and were afraid to try, try Tami's Savory Seitan (pg 5). It is really quite simple and yeilds great results. You will be ruined for life as you will never be able to go back to store bought again.

I just made the Chase the Chill Chili the other day. This is one fantastic chili. You will have a tough time picking a favorite recipe, but I highly recommend trying a few of mine: The Asian Style Salad bowl (pg. 92) is my all time favorite salad. The flavors jump out of the bowl. It is truly special. The dressing on the Bistro Chopped Salad (pg. 87) is my honey's go to red dressing now (and he is very particular about them). The San Fran Seitan Wrap (pg 107) may take a little time to put together, but it is off the hook! I've served the Seitan and Herb Dumplings - a vegan take on Chicken and Dumplings - several times to my meat eating crowd and they love it. The Pesto Lasagne with Slow Roasted Tomatoes (pg 155) ZOMG the tomatoes alone are addicting.

I could go on and on, but I think you should get your hands on a copy to experience this fantastic collection of recipes. I am a cookbook addict and have many on my bookshelf. This is one of my favorites and won't be gathering any dust.

If you are hunting for a thoroughly written and creative vegan cookbook packed with appealing and crazy-tasty recipes, look no further: this one's got it all, from soups, salads, and stews to tasty fries to coconut bacon bits (so delicious!) to crispy bottom peanut butter pie (thumbs [covered in peanut butter] way up!).

As soon as my copy arrived at the front door, I cracked the book open and couldn't stop bookmarking the recipes I absolutely had to try. Dare I admit I started cooking and baking from it in the middle of the night? My secret is now out there for you to see, but I'll get over the shame by munching on some more of that delicious pie.

I was fortunate enough to have been a tester for American Vegan Kitchen last year. Tami has written the ultimate cookbook for all-American vegan cuisine. Any type of "American" food you could want is in Tami's book--from a selection of slaws to deep-fried avocados to hearty stews (and the best selection of sandwiches I've ever seen). I truly enjoyed every recipe I have tried and am planning on working my way through the rest of the recipes I haven't gotten to yet. Some of my favorites so far have been the chipotle portabello sandwich and the chili. I made them during testing for dedicated meat-eaters and they were blown away.

I wholeheartedly recommend American Vegan Kitchen to anyone who misses diner food and perfect summer fare, as well as those comforting soups and stews of winter. (Basically, you need this book.)

Oh my goodness, does this lady know her way around diner food! I loved how the author offers tidbits on "diner speak" throughout this cookbook that ventures well beyond your traditional greasy spoon. She seamlessly ties each recipe into familiar American restaurant cuisine in one way or another, but really, this is a very unique collection of vegan cuisine.

Those who have turned to a vegan diet but are missing the indulgence factor will be jumping for joy over pseudo-familiar American-style recipes like the Beer-Battered Onion Rings, Tofu Rancheros, Vegan Sausage Links, Fork and Knife Reubens, Salisbury-Style Seitan with Mushrooms, Yankee Cornbread, New York-Style Cheesecake, Double Dark Mississippi Mud Pie, and Darngood Donut Bites. But be prepared for some new and exciting adventures that shout "nouveau bistro" more than "classic diner" ... Fried Avocado Wedges, Savory Stuffed French Toast with Mustard Shallot Sauce, Poblano Macaroni Salad, Chickanini Sandwiches, Pesto Lasagna with Slow Roasted Tomatoes and Mushrooms, and Vanilla Espresso Shake ... just to name a few.

I went the semi-traditional route and chose to start with the Fettuccine Alfredo, Rosemary Carrot, and Coconut `Bacon' Bits recipes. All turned out great. I do recommend lowering the temp on the `Bacon' Bits though as they cooked much faster than the recipe calls for, and I was using an oven thermometer.

I still have the Veggie Fried Rice, Summer Waffles with Lemon Sauce, Hubby's Home Fries, Mustard Mac and Slaw (I have heard this dish is awesome!), Stovetop Mac and Cheeze, and Roasted Broccoli and Peppers marked to trial soon.

A well-stocked vegan kitchen and a little time will easily see you through all of the recipes in this cookbook, which does contain quite a few elaborate recipes. I wouldn't call this a beginner vegan cookbook, but it should be a lot of fun for vegans who are ready for some new adventures along with the return of many old, but well-loved flavors.

Although many cultures happen to have vegan and vegetarian food intrinsic in their traditions (dhal and lentil curry from India; rice and beans from South America; tofu dishes from Asia etc...), American culture is not one of them. We vegetarians have had to forgo some American staples in the past, but this cookbook puts us back on the motherland map with its recipes for things like Seitan Po' Boys, Tempeh Stroganoff-Stuffed potatoes and 21st Century Tacos.

I highly recommend this book for people who are vegan or who cook for a mixed crowd. I would bet that anyone who wasn't told that these dishes are vegan would never guess that they were.

If you like vegan comfort food, then this is the book for you! I've made a few recipes so far, and my two faves are the Oatmeal Raisin Cookies (easily the best oatmeal raisin cookies I have ever had!), and the Beer-Simmered Seitan Stroganoff with Cracked Pepper. And the pictures in this book are excellent, I can't wait to make the Seitan Katsu and the Any-Day French Toast! I really want to make the Darngood Donut Bites, but I've been putting it off because I know they'll be freaking delicious and I'll eat them all in one sitting. Buy this book, you won't be disappointed!

...I can still enjoy delicious meatless dishes from this book. Everybody needs to shake it up and take a break from meat, and this book has great recipes that make it an easy option in our house... like deli ruebenettes, potato skins (killer!), great portobello sandwiches and the tasty cheezecake recipe. The roasted garlic pretzels are really good with a beer. I look forward to trying more dishes and see lots of good options for cookouts like mustard mac slaw and deli potato salad. Looks like they will go great with Incrediburgers! Yum!