Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites [Paperback]

Hilda Jorgensen (Author)

Book Description

Publication Date: June 15, 2011

Triumph of the Lentil is a revolutionary new cookbook that takes a D.I.Y. approach to cooking. Relying on whole, unprocessed ingredients to create delicious and nourishing food with a focus on filling main meals and desserts, including plenty of practical year-round everyday recipes.

This cookbook was written mostly while the author was looking after a baby. With limited time and a need to get nutrition out of every bite, Hilda creates vegan wholefood recipes with a real awareness of busy and active lifestyles. With appetising photos and clear instructions for every recipe, this book will inspire you to rely on your own healthy home cooking. Using no artificial or pre-made products, Hilda shows you how to create delicious meals from everyday ingredients that can be found locally and organically throughout the year. These recipes are easy enough for everyday use, but flavoursome and filling enough to impress your family and guests.

With Triumph of the Lentil you can learn to...
•Make 100% wholemeal wheat breads with only 5 minutes of time in the kitchen, with flavours that rival artisan bread
•Create fine textured, decadent-tasting baked goods without using any refined flour or margarine
•Make your own alternatives to animal products from simple, healthy ingredients
•Understand natural vegan nutrition, with information on balanced vegan wholefood diets and sources of protein, calcium, b12, essential fatty acids and more explained

Triumph of the Lentil includes...
•A unique way of looking at recipes in ‘kitchen time’, which ignores the time you don’t need to be there and shows you how much actual time you need to spend in the kitchen to create a dish - often under ten minutes!
•Recipes for bakes, pies, burgers, patties and more that can be stored in the fridge or freezer until baking, to create a fuss-free, microwave-free meal for those extra busy times
•Side dish recipes that fit in to your cooking schedule - most only take 5 minutes of kitchen time
•Plenty of options for gluten-free, nightshade-free, allium-free or low fat diets
•Over 100 recipes and 115 colour photos

•Party pies •Chickpea ‘fish’ and chips •100% wholemeal wheat bread •Parmigiana •Pierogi •Shepherds pie •Cordon bleu •Spätzle •Quiche •Cannelloni •Ravioli •Linzer torte •Danish chocolate orange biscuits •Black Forest cake •Marble cake •Chocolate mousse and more...

Product Details

• Paperback: 118 pages
• Publisher: CreateSpace Independent Publishing Platform (June 15, 2011)
• Language: English
• ISBN-10: 1463506430
• ISBN-13: 978-1463506438
• Product Dimensions: 10 x 8 x 0.3 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #122,242 in Books (See Top 100 in Books)
  • #17 in Books > Cookbooks, Food & Wine > Vegetables & Vegetarian > Vegan
  • #41 in Books > Cookbooks, Food & Wine > Organic Cooking

More About the Author

Hilda is the author of 'Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites' (2011) and 'High Protein Vegan: Hearty Whole Food Meals, Raw Desserts and More' (2012). She is a busy mother of three who cooks nourishing recipes from scratch for her family every day. A vegan since 2004, she has developed her own style of cooking focused on legume-based main dishes and healthy yet decadent-tasting desserts, cooking to impress family, friends and hungry farm workers from her Tasmanian home kitchen and around the world as a volunteer cook. She blogs sometimes at http://triumphofthelentilblog.wordpress.com

Most Helpful Customer Reviews

12 of 12 people found the following review helpful

5.0 out of 5 stars Great Book for People with Soy Sensitivities! December 4, 2011

By D. Wenz

Format:Paperback

The Triumph of the Lentil by Hilda Jorgensen is chock full of recipes for delicious, quick and healthy, soy-free vegan meals. The recipes are all made with whole-foods, and as the name suggests, quite a lot of them use lentils. Seitan and other beans such as chickpeas and cannellinis make an appearance too. Just about every recipe has a photo and each recipe states both the amount of kitchen time it takes up the the total time it takes to prepare and cook. Food sensitivities are taken into account and each recipe is labeled to let you know if it's gluten-free, low fat, nightshade free and onion and garlic free. The book begins with info on replacing soy, a vegan nutrition primer and some basics on cooking beans and whole grains. The recipes are arranged into useful categories, and there are are even chapters on healthy baking and raw desserts. This book is a must-have for your vegan bookshelf, especially for those who have soy sensitivities.

On a side note, Hilda is Australian so the book has an international flair. What we know in the US as cookies are called biscuits, bars are called slices, Swiss chard is called sliverbeet and raisins are called sultanas. The terminology isn't so foreign that you won't know you're doing though, and in most cases the "American" word for something is listed in parentheses after it. The recipes include temperatures in both celsius and fahrenheit, and both grams and ounces are used for measurements.

11 of 11 people found the following review helpful

5.0 out of 5 stars Such a blessing November 26, 2011

By Psyche

Format:Paperback

This book is such a blessing to me. I was diagnosed with a soy allergy shortly after turning vegetarian, and I bought this book five minutes after seeing it here. It's full of both healthy recipes and comfort food ones, and most of the ingredients have been things I've already had or been able to find easily.

My only real disappointment with this book is the labeled cooking times. Most of the recipes are labeled as needing 5-10 minutes of kitchen time, but unless you have a sous chef mincing all your vegetables in advance or making the other recipes for sauces and stuff meant to be used at the same time, most of them take me quite a bit longer.

Other than that, wow.
-The not-sausage rolls are my favorite - I've served them at many gatherings and even hardcore meat eaters who like to make fun of me gobble them up. I barely got any last time I served them!
-The chickpea salad sandwich is a tasty and easy lunch.
-The falafel is WONDERFUL.
-The basic bread recipe is great.
-Love love love the lentil burgers.
-It also tells you how to make a lot of things you might otherwise have to buy, like vegan versions of mayonnaise, sauces and dressings.
-Serving the cinnamon scrolls this year on Christmas morning.
-She discusses replacing eggs and dairy, vegan nutrition, avoiding soy, healthy use of oils, etc. It's not preachy or overdone - just concise and informative.

The only thing I haven't been crazy about is the seitan, but I've never really loved seitan anyway so I'm pretty sure it's just me. My dinner tonight is going to be chickpea "fish" and oven chips. My friends and family steal this book all the time. And when people ask me how on earth I stay a vegetarian without any soy, I always, always mention this cookbook.

12 of 13 people found the following review helpful

5.0 out of 5 stars A review of this book October 24, 2011

By Susanne R. Tyrrell

Format:Paperback

Triumph of the Lentil
Soy-free vegan wholefoods for all appetites
By Hilda Jorgensen

With everyone going nuts over soy these days it's not surprising that some books like this have come out. This time it's the turn of the lentil. And what a show it puts on.

I love this book. Before she even gets to the recipes Hilda provides us with a wealth of information on replacing soy, replacing eggs, different oils, and vegan nutrition including vitamins, proteins and fats. Then there's a rundown on the main ingredients used in the recipes. Handy.

The recipes themselves are arranged into the usual categories, with a helpful contents in the front and an index of ingredients in the back - for when you want to use up that left-over pumpkin etc. What I find particularly appealing is not only the preparation and cooking times listed for each recipe, but there is also a handy colour-coded key for gluten-free, onion and garlic-free, low fat etc. Best of all there is a no special ingredients code. While all the ingredients are easy to come by, some of them will probably not be in the kitchens of those who aren't as involved in buying vegan wholefoods as they might.

Highlight of this book for me was to find out that there is actually a vegan version of egg! And it tastes very nice.

Happy cooking.