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Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You Hardcover – September 1, 2009

4.2 out of 5 stars 71 customer reviews

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Editorial Reviews

From Publishers Weekly

This friendly cookbook makes (mostly) vegan cooking approachable with simple recipes and straightforward descriptions of more exotic ingredients, and makes it of-the-moment by focusing on using local, seasonal ingredients. More than 230 recipes—each fits on a single page—are organized into spring, summer, fall and winter chapters and showcase the produce that should be available at a given time of year. While there's some typical vegan fare, like seitan bourguignon or scrambled tofu, many recipes play with expected ingredients in interesting ways: marinated tofu with ginger cashew dipping sauce; quinoa and black bean salad with apricot lime dressing; and spicy coconut pumpkin soup. The desserts are especially appealing, with options such as fresh fruit tart with almond crust; chocolate pecan pie; and banana coconut chocolate chip cookies. Although it's surprising that a book so focused on avoiding processed foods would feature processed ingredients in some recipes—the lemon berry cream pie calls for purchased lemon snaps; a savory deep-dish pie uses frozen pie crust—occasional shortcuts like this make the collection even more approachable. (Sept.)
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From Booklist

Walters advocates a fully vegan regimen as key to good health. For her, clean food means less processed food, more whole grains, no dairy products, and certainly no meat, but she insists that food offer plenty of appealing, assertive flavors if it is to satisfy consumers. She believes in the healthy virtues of thorough chewing, disciplined eating, and balanced living. These recipes will not surprise those comfortable in a tofu and brown-rice environment, but she contributes some useful new ideas for such dishes as Caesar salad and surprisingly rich chocolate desserts. Some of Walters’ ingredients may be difficult to obtain outside big-city organic markets, but in this age of Internet shopping, online sources are always an option. In a unique approach to book production, each of the four seasons into which the cookbook is divided appears on a different color of paper stock. --Mark Knoblauch

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Product Details

  • Hardcover: 304 pages
  • Publisher: Sterling Epicure; 1 edition (September 1, 2009)
  • Language: English
  • ISBN-10: 1402768141
  • ISBN-13: 978-1402768149
  • Product Dimensions: 9.8 x 8.2 x 2 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (71 customer reviews)
  • Amazon Best Sellers Rank: #349,915 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Norma Lehmeierhartie VINE VOICE on September 11, 2009
Format: Hardcover
Clean Food: A Seasonal Guide to Eating Close to the Source with More than 200 Recipes for a Healthy and Sustainable You is a winner!

I am not a vegetarian or vegan, but I eat only whole foods and little meat (and only from animals that have been allowed to freely roam.)However, I am always searching for flavorful meat-free dishes--and this book is loaded with them!

There are lots of exciting ingredients that interest me, an experienced cook and former caterer. I love the layout of the book with one recipe per page in attractive but easy to read graphics. Beautifully done!

I also love the seasonal approach to cooking. I have been cooking seasonally for quite awhile now, and there is something that just feels so good about going to my local farmer's market, and buying and preparing that food.

Last night I prepared quinoa and black bean salad with apricot lime vinaigrette and it was delicious and flavorful, as well as easy to make.

Highly recommend!

Author of Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet.
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Format: Hardcover
I am a busy yoga studio owner and mother of three vegetarian children ranging in age from 13 to 2. I am always on the lookout for easy to make, simple and wholesome recipes that we will all eat. This cookbook never lets me down.

Clean Food seems to magically provide healthy and yummy recipes to prepare with ingredients on hand. I also am able to pick up any unusual or tempting vegetable in season from my local farmer's market and Clean Food will offer an easy way to prepare it. If I need a potluck dish for a party, this is the cookbook I turn to for something delicious, healthy and sure to please. Kale Tofu Lasagna is my personal favorite recipe to make right now. Last week I served it at a party with a lot of teenagers and it was gone before I got the salad on the table.

I love the way this book is laid out according to the seasons. With fall on the way, I am looking forward to Roasted Kobacha Squash with Cremini Mushrooms and Fresh Herbs. Before I owned Clean Food, I would never have purchased Kobacha because I had no idea how simple and yummy it is. Now I absolutely love to prepare our New England squashes and root vegetables that are in abundance. Before I purchased Clean Food I also knew that I should eat a wide variety of grains,root vegetables and greens but I did not because I did not understand how easy they were to prepare or how delicious they could be. This book changed all that and I feel that I am a healthier person because of it. I now love cooking and feel that the food I prepare aligns with the way I want to feel and be.
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Format: Hardcover
For a book that is strongly rooted in eating "clean foods" that are fresh and in season (this book is organized according to the four seasons, after all), I would not expect to see a recipe like, "Roasted Squash with Fennel and Asparagus" in the Fall season. Yes, I do buy produce when it's out of season, but I purchased this book specifically to eat more local, fresh produce.

Also, like another reviewer mentioned, the bulk of the protein sources use in this book are tofu, tempeh, etc. She doesn't work a lot with lentils, beans, or other more unprocessed forms of protein. That was a personal downfall for me since I don't like to get all of my protein from soy.

For me, this felt like a book that was very strong in soups and side dishes but terribly weak for main course recipes. It's a book that will inevitably collect dust on the bookshelf. I could see where others with a strong interest in new vegan side dishes and/or cooking with sea vegetables might have a special place for this though.
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Format: Hardcover
This book is not what it purports to be: healthy, seasonal, local food. I wasn't aware that sea vegetables (kombu, nori, kelp, etc.) are local foods. If you don't like kombu, you're out of luck, it's in practically everything. If you're a new macro adherent or a dabbler, this book may be just what you need, since Terry offers a lot of helpful hints on prepping legumes, substituting and making the cook's life easier. The tone may be a tad obnoxious and patronizing, but the advice is solid. If you are a seasoned vegan or vegetarian and are looking for a change of pace, this is not the book for you. The recipes are so-so and the spice combinations and taste layers are pedestrian and more miss than hit. Adding kelp to smoothies is just putrid to me! I would recommend taking this book out from your local library, scanning or copying the recipes you think you'd like to try and buying someone else's books. Lorna Sass, for example; her "Chickpea Curry in a Hurry," "Tempeh Adobo or Italiano" and "Grand Marnier Sauce" to name just a few, are in a class by themselves.
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Format: Hardcover
As a non-vegan, picking up and thumbing through a cookbook that doesn't include beef, pork, chicken or lamb isn't exactly an avid pastime for me. As a generally picky eater, I often find that cookbooks are filled with exotic (and complicated) recipes that try too hard to be unique - kind of like those weird outfits that you sometimes see from fashion designers.

So, in thumbing through the recipes in this book, I was actually amazed to find so many different recipes where I noted "I'd eat that" or "Now that looks interesting". And the simplicity of so many of the recipes makes it much more likely I'll use this book than use it as a paperweight or dust collector. I would like to have seen more recipes that complement other entrée choices to my personal choices but can adapt a number of recipes to suit personal preferences.

I particularly liked the salads and dressings which might suffice as a meal on a hot Arizona evening, but also compliment a non-vegan main course. And although I am not a big desert eater, there are a number of recipes that I'm dying to try.

The organization of the book by season was an interesting approach instead of the old appetizer, salads, soups, entrees, deserts organization you'll see. I found the author's notes to be warm, friendly and family-focused without being preachy like you see in so many other new age cookbooks. Given the simple goodness of the recipes, the lack of photos in no way reduces detracts from this book.

A great book for even those of us with a different tastes!
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