Top positive review
224 of 227 people found this helpful
Very good, fast recipes
on February 29, 2012
I'm deducting only half a star so this is actually a four and a half star review.
I have this as an ebook and I really love it because I'm a slow cook (always have to double the prep time on recipes because I can never get them made in the amount of time they supposedly take) and this cookbook makes getting dinner on the table in a reasonable amount of time doable.
My two caveats is that I would love for there to be less fat in the recipes (I don't need them to be fat free, but healthier would be nice) and also, for them to use fewer expensive ingredients (like puff pastry or sun dried tomatoes in oil). I have Robertson's Vegan on the Cheap as well and it is a good cookbook but far more time consuming.
At this point, I would give my left arm (well, almost) for a book of quick, tasty, healthy and cheap vegan recipes. But until one comes along, I will continue endangering my Kindle by bringing it into the kitchen so I can use this book. The recipes are quick, tasty and vegan, which is the best I've been able to find.
So far I've made the following:
Ginger Sesame Seitan with Spicy Basil Snow Peas -- I made a variation of this this substituting super firm tofu for the seitan and broccoli for the snow peas as she suggests could be done. It was very good.
Coconut-Curry Cauliflower and Chickpeas -- just so so. I thought this recipe relied too much on the curry powder for flavor which is fine if you have superb curry powder but mine was not enough by itself. It tasted curry like but didn't pop.
Tofu Skillet Scramble -- Also good and to save time I just threw in fresh red pepper without roasting it first.
Spicy Smoked Portobello Tacos -- Very good. I made it with chopped crimini mushrooms.
Moroccan Chickpeas with Tomatoes and Spinach -- Very good especially considering how speedy it is to make. A little heavy on the tomato flavor, but I've already made it twice.
Southwestern Pasta Toss -- Pretty good but I thought it needed something to make it a little more saucy.
Sweet Potato Spinach Soup -- Excellent. Maybe not the healthiest thing I've ever had, with 1/3 cup of Peanut Butter but really worth making once in a while.
Chard and Red Lentil Soup -- Also excellent, and healthy. I think this might be my favorite recipe from this cookbook so far. And if you make it with red chard, it also has a lovely color.
Burrito Scramble -- Good.
Farmer's Market Pasta Salad -- Good. I substituted stir-fired broccoli for the fennel, since I'm not a fan of fennel.
Tempeh Normandy -- Very good even with substituting cider for the apple brandy.
I also recommend Robertson's companion book, Quick Fix Vegetarian - also a vegan cookbook regardless of its title.
Since I posted this review, I've made the following:
Rotini with 10-Minute Tomato-Olive -- terrific, just excellent. I used San Marzano crushed tomatoes and I'm sure that didn't hurt. This sauce was oily, but so good that I've made it four or five times now.
Roasted Ratatouille -- pretty good but a little dry. I had to bake it about ten minutes more than the recipe called for.
Linguine with Artichokes and White Bean Alfredo -- good but I think the sauce would make a truly awesome party dip without the pasta.
Jerk Vegetable Skillet -- very good but not that quick for me.
Seitan Donburi -- good and fast but needs more veggies. I think next time I make it I'll throw in a frozen Asian vegetable mix.
Portobellas Stuffed with Chickpeas and Chard -- very good but took me a long time to make. Not a "quick fix" for someone as slow in the kitchen as I am.
Sicilian Stuffed Shells -- excellent. The tofu filling with the parsley and raisins was very good.
Chickpea and Spinach-Artichoke Crostini -- good and surprisingly filling.
Lemony Couscous and White Bean Pilaf -- good but very lemony.
Shortcut Mushoom Risotto -- okay, but not wow. Texture somewhat similar to risotto but I can make an equally fast and better risotto in the pressure cooker.
Lebanese "Sleek" -- Very good (I used the Za'atar spice mix option). Loved the combination of kale and black eyed peas.
Green Chile Tofu Migas -- okay.
White Beans with Mushrooms and Sauerkraut -- okay, esp. considering that I dislike sauerkraut and vegan sour cream, both of which this dish contains.
Tofu "Scampi" with Spinach (made with dulse granules) -- Excellent, even though I must've done something wrong and the coating came off the tofu in the pan. We didn't care, it was just so delicious.
One Pot Pasta Primavera -- Good and very quick to make. It reminded me of the Aglio Olio pasta I've had in Italian restaurants.
Update 1/12/2013 I've added more recipes to this review (everything starting from Sicilian Stuffed Shells on down to the end) and want to say that at this point, I'm thinking of cooking my way through this book, I like it so much.