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Dining with Friends: The Art of North American Vegan Cuisine Paperback – December 1, 2010

4.8 out of 5 stars 28 customer reviews

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Editorial Reviews

Review

... an abundance of wholesome dishes, this vegan volume is a valued collection of truly inspired recipes for every occasion. -- Vegetarians in Paradise Web Magazine, October 2005

...beautifully illustrated ... 129 recipes ranging from breakfast items to hors d'oeuvres, soups, salads, main dishes, sandwiches, breads, and desserts. -- Hersam Acorn Newspapers, September 1, 2005

Easy entertaining...wide appeal and traditional feel...your guests will love the rich flavors...Your friends and family will agree! -- Vegetarian Times Magazine, November/December 2005

The book caters to people who want healthy, flavorful appetizers, side dishes, main courses and desserts. -- Nashville City Paper, October 13, 2005

….vibrant, beautifully produced book.... stays fresh by offering both original dishes and excellent vegan adaptations of traditional dishes. --E Magazine, November/December 2005

From the Publisher

For many people, trying pure vegetarian cuisine is about getting past the fear of the unknown. Now, a new cookbook shows people how this cuisine is full of recipes that are as enjoyable to eat as they are to prepare.

Dining With Friends: The Art of North American Vegan Cuisine, from the group Friends of Animals, emphasizes using a variety of fresh, organic produce from around the globe, says co-author Priscilla Feral.

"This is more than a vegetarian cookbook," Feral says, "It's a tribute to the compassion of those who buy it, enjoy it, and share it. The vegan philosophy -- meaning free of animal products -- embodies an ethical commitment to live, as far as possible, in harmony with the planet and all its inhabitants."

Feral notes how it's a lot easier to maintain a vegan lifestyle with food that not only is good for you, but tastes good as well. For example, the key step in a traditional recipe for applesauce is sweetening it with natural agave nectar. It's also easier to go beyond the tried and true with entertaining, with such dishes as the Walnut Pear Salad with Celery Seed Dressing, or a Tempeh London Broil.

Dining With Friends also draws on global influences, from Tofu Hummos with Toasted Cumin Seed to the aromatic Arroz y Habichuelas (Puerto Rican Rice and Beans).

The book also caters to those intrigued by the raw foods movement or just looking for something refreshing to drink, with such items as Spicy Hijiki salad and Mint & Mango juice.

Chef and author Priscilla Feral explains that Dining With Friends shows this doesn't mean you have to give up desirable foods, including lasagna, pesto and classic desserts, like chocolate marble cheesecake and Key lime pie.

"It's also the best ethical response to human hunger, to our current environmental predicament, and to respecting the other living beings with whom we share the planet," Feral says. "Pure vegetarianism is an ethic without borders -- between species or between peoples."

Nectar bats know no border as they naturally delight in the flowering of the agave plant, from which we derive agave nectar. And Nectar Bat Press enjoys our debut with this new cookbook. We are pleased to offer a truly peaceful, life-affirming cookbook that includes a range of fresh, unique ideas from the playful to the elegant, offered by the authors in a wonderfully accessible style.

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Product Details

  • Paperback: 164 pages
  • Publisher: Friends of Animals' Nectar Bat Press (December 1, 2010)
  • Language: English
  • ISBN-10: 0976915901
  • ISBN-13: 978-0976915904
  • Product Dimensions: 0.5 x 8.5 x 7.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #1,172,171 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Chris Kelly on July 17, 2005
Format: Paperback Verified Purchase
If you are looking for a complete vegan cookbook to add to your library, or if you are interested in learning about veganism, I highly recommend this book. You don't have to know a thing about veganism to jump in and cook scrumptious meals. This book provides an explanation of terminology as well as an essential ingredients list and shopping guide. As someone who loves to eat, but hates to spend forever preparing meals, I was especially impressed with the availability of the ingredients and the simple directions. Although I've been vegan for many years, I found new delicious recipes such as Cream of Broccoli Soup w/Cashews, spicy pasta dishes like Pasta w/Artichoke Hearts (cooked with dried and fresh tomatoes), as well as yummy desserts, appetizers, and dips. This book is a must for all kitchens, and I'll be giving it as a gift to vegan and nonvegan friends.
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Warning: I'm no cook. My recipe book is mostly the phone numbers of restaurants that deliver. But - this is one of a very few cookbooks that I have actually used not just once, but many times. The first time was last summer when I had an excess of zucchini and tomatoes from the garden - the sauce recipe in this book saved the veggies from composting in the fridg! This book has excellent, easy-to-follow recipes, nice layout and design, useful information on vegan and vegetarian choices, and - most importantly - a straightforward, tangible, joyful way for me to "be the change I want to see in the world." As someone who lives in a state where they are still shooting wolves from airplanes, believe me, I need all the hopeful, life-affirming choices I can get. These lovely recipes are all that. Bravo, Lee Hall and Priscilla Feral.
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Dining with Friends is an impressive offering from Friends of Animals, a vegan activist organization. The book begins with a forward from John Robbins, and while it's written and edited by the president and legal director of the organization, there are contributions from chefs around the country.

The book is divided by courses. It includes a section on "Raw Delights" as well as remakes of classic animal-flesh meals (The Tempeh London-Broil is savory and delicious). The soup section is robust and includes The Creamy Lima Bean Soup by Chef Ron Pickarski--which has an unusual fresh flavor highlighted by the ground coriander.

Throughout the book, there are short essays about ingredients and techniques that make it a fun read for folks like me who read cookbooks like novels (cover to cover) before ever trying out a recipe. There's a glossary and a key to ingredients, nutrients which make the book accessible to new cooks as well as more experienced vegetarians.

The layout is glossy and clean and includes lots of enticing full-color pictures. The recipes are short and easy to follow. There's no nutritional information included with the recipes, and (ack!) no index. Despite these technical issures, I think this book would make a great gift to a new or long-time vegetarian. It's full of new and delicious recipes that are easy to make and easier to enjoy. --Amy O'Neill Houck
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It's not often that I use a cookbook while cooking. Many times, the recipes call for mysterious or expensive ingredients, are too oily for my taste, or involve lengthy preparation. Dining With Friends: The Art of North American Vegan Cuisine is an exception. I was pleased to see that I had most ingredients in my kitchen already, and the recipes never carried over to two pages.

I noticed that many dishes were those that could be served at holiday meals and family gatherings. Indeed these festive additions were the authors' intention since many "vegans have a special interest in sharing their holidays with others." Recipes such as the Spaghetti Primavera, Mashed Yukon Potatoes, Sweet Corn Bread and Friends Dip are non-threatening to those who are leery of vegan meals.

For those who are more open to trying meat and dairy alternatives, this book includes recipes such as the Tempeh London Broil and Tofu Spinach Lasagna. The authors suggest that perhaps the reason we enjoy(ed) certain animal-based dishes is not because of the animal products involved, but because of the "seasoning and texture developed by a certain way of cooking them." For example, regarding Scrambled Tofu, they write, "It's perfectly possible to arrive at the same texture and taste using plant-based ingredients."

For myself, a vegan of nearly 5 years, I prepared four recipes (so far), using the cookbook. The Linguine with Cauliflower and Onions surprised me with its simple ingredients and savory taste. I used the variation, adding garlic, nuts and yellow raisins, and enjoyed the different textures and hint of sweetness.

The Green Beans with Almonds took an easy ten minutes to prepare, and would be an excellent addition to a holiday meal.
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Who knew vegan cooking could be so exciting? I always thought it was "real" food's poor relation. Wrong! So far, I've made the Artichoke Spread, (page 18,) 2 Tongues Up!; Vege Boursin, Penne with Asparagus Pesto, To Die For, Baba Ghanouj and I'm about to sally forth and make the Fresh Blueberry Pie. And I don't even cook!

Dining With Friends is intelligent, fun, attractive and, most importantly, makes a difference. Bravo Priscilla Feral and Lee Hall, you done good!

Jody Rosengarten

author Rover, Don't Roll Over

A Compassionate Training Guide for Dogs and Their People
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