Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great [Paperback]

Colleen Patrick-Goudreau (Author)

Book Description

Publication Date: November 1, 2010

"With Color Me Vegan, Colleen Patrick-Goudreau takes veganism to a whole new level. This is exactly what people need to eat more compassionately, experience superior health, and enjoy out-of-this-world flavors. Get ready to taste the real rainbow!"—Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch

"In Color Me Vegan, Colleen Patrick-Goudreau makes assembling balanced meals as easy as painting by numbers. With the publication of her third book, Patrick-Goudreau remains one of the most endearing and innovative vegan chefs."—Bryant Terry, author of Vegan Soul Kitchen

"Taking 'nutrient-dense' to a whole new level, Color Me Vegan provides a mouthwatering palette of simple but delectable recipes. We should make a point to eat the rainbow, and this book is the pot of gold at the end that is sure to brighten any diet!"—Dr. Michael Greger, Director of Public Health at the Humane Society of the United States

Eat by color for more flavorful meals and extraordinary health!

In Color Me Vegan, author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate.

With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients—the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds—can be expertly incorporated into your meals for the greatest nutritional punch.

From the “Color Me Blue” chapter, for example, you’ll be treated to recipes such as:

—Radicchio Fennel Salad with Caper Dressing

—Chilled Blueberry Mango Soup

—Lavender-Roasted Purple Onions

—Eggplant with Dengaku (Sweet Miso) Sauce

—Purple Plum Pie with Crumble Topping

From sensational starters and salads, to filling mains and sides, to crave-worthy desserts—in every color—each recipe is not just a feast for your stomach, but a feast for your eyes as well! Check out more about the book at http://www.colormevegan.com.

Editorial Reviews

About the Author

Colleen Patrick-Goudreau, best-selling author of The Joy of Vegan Baking (Fair Winds, Fall 2007) and The Vegan Table (Fair Winds, Spring 2009), is the founder of Compassionate Cooks (www.compassionatecooks.com), an organization whose mission is to empower people to make informed food choices and to debunk myths about veganism. A recognized expert on healthful plant-based cuisine, Colleen has appeared on the Food Network and is a columnist for VegNews magazine.

Product Details

• Paperback: 272 pages
• Publisher: Fair Winds Press (November 1, 2010)
• Language: English
• ISBN-10: 1592334393
• ISBN-13: 978-1592334391
• Product Dimensions: 7.5 x 0.9 x 9.2 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (105 customer reviews)
• Amazon Best Sellers Rank: #45,697 in Books (See Top 100 in Books)
  • #4 in Books > Health, Fitness & Dieting > Nutrition > Antioxidants & Phytochemicals
  • #73 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Vegetarian

More About the Author

Colleen Patrick-Goudreau has dedicated her life to empowering people to make informed food choices, to debunking myths about veganism, to being a voice for animals, and to giving people the tools and resources they need to live according to their own values of compassion and wellness. Using her unique blend of passion, humor, and common sense, Colleen adeptly addresses the ethical, social, and practical aspects of a compassionate lifestyle.

A powerful writer, talented chef, and exhilarating speaker with a master's in English Literature, she is the author of six books, including the award-winning The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, Vegan's Daily Companion, and On Being Vegan. With a command of traditional and new media, Colleen is the creator of the popular online multimedia program, The 30-Day Vegan Challenge; the host and producer of the life-changing podcast Vegetarian Food for Thought; and she delivers inspiring lectures around the country. She has appeared on the Food Network and PBS and is a contributor to National Public Radio and The Christian Science Monitor.

Most Helpful Customer Reviews

58 of 59 people found the following review helpful

5.0 out of 5 stars Fabulous!! November 8, 2010

By S. Munoz

Format:Paperback|Amazon Verified Purchase

This book is amazing! Love the concept, there are tons of pictures and I actually am excited to try every recipe. Most cookbooks I own I try some of the recipes but not all. Every recipe in this book looks delicious, doesn't have crazy health food store ingredients and isn't just another book trying to mimic meat dishes. Colleen actually showcases the vegetables and lets them shine. I've been vegan for a long time and I have a bookshelf full of vegan cookbooks so I know what I'm talking about. I've already tried the beet burgers (which passed the meat eating friends test) and the blueberry ketchup and I'm completely sold that everything in here is going to be fabulous. I've already ordered three more copies for Xmas presents. For a good collection of books I recommend Color Me Vegan, The Vegan Table, Viva Vegan, Vegan a go go and vegan cupcakes take over the world.

66 of 68 people found the following review helpful

5.0 out of 5 stars She outdid herself! November 3, 2010

By LauraV

Format:Paperback|Amazon Verified Purchase

I received my copy of "Color me vegan" in the mail yesterday and I couldn't wait to start cooking. I think I read every single recipe and I was excited to see that they were original and covered a very wide range of produce. I was wondering how Colleen was going to manage writing recipes for starters, soups, main courses, side dishes and desserts of every color. Well, she did. From then creamy avocado mousse (delicious green recipe) to the red chard pie (red recipe, of course) , this book is chock full of tips, nutritional information, variations, and even some food history.

I like the fact that you don't have to constraint yourself to the ingredients listed in the recipe. The book packs some much information that you can make your own choices about how you would like your recipe to look and taste like. I recommend that you read the entire recipe, as well as the notes on the top and bottom before you start cooking.The book itself is very easy to read, it has clear instructions and doesn't call for too many ingredients like other books do. The ingredients are easy to find if they aren't in your pantry already. There isn't a picture for every single recipe, but the pictures in the book are really beautiful. They make you want to cook.

If you are new to veganism, this is a good way to start cooking new food. After testing some of this recipes, you will realize that vegan food is not "rabbit food" or bland food. Rather, it is healthful and delicious.Last night I made a pie, a dessert and a vegan cheese. Everything was yummy!

99 of 108 people found the following review helpful

3.0 out of 5 stars A little disappointing January 3, 2011

By lemoncakemeg

Format:Paperback|Amazon Verified Purchase

I have to say, this book is not as great as I was hoping. People seem very enthusiastic with their reviews, but I haven't been all that thrilled with the recipes I've tried. The concept is cool, and it is a beautiful book. Plus, I do agree that instead of trying to make things that emulate meat, she lets the vegetables, beans, tofu, etc, shine on their own. But all of the recipes I've tried have needed serious adjustments. It seems like these recipes weren't tested enough. For instance, I made one of the salads, which I was really excited about, and the dressing was just not nearly enough, nor were some of the ingredients- the salad was unbalanced. Seems like a salad should be easy enough to get right, but it missed the mark.

Anyways, this book is good for inspiration and ideas, but I don't trust the recipes. Luckily, I like to sort of make my own hybrid versions of recipes (after I follow the recipe exactly, first) , so I will still definitely use this book.

Oh, also, the index is terrible, and there are mistakes.

Bottom line- the book needs more editing and testing, imo.