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Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever Paperback – March 25, 2014

4.4 out of 5 stars 19 customer reviews

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Editorial Reviews

About the Author

Kelsey Kinser is a professionally trained chef and recipe developer working in New York City.
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Product Details

  • Paperback: 200 pages
  • Publisher: Ulysses Press (March 25, 2014)
  • Language: English
  • ISBN-10: 1612432859
  • ISBN-13: 978-1612432854
  • Product Dimensions: 0.5 x 6.5 x 8.8 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #869,878 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
I received this book as a gift and I am LOVING it! In addition to it being chalk full of fantastic healthy recipes, I love the way it's written. The beginning has very informative quick and to the point tips and reasons why beans are so great for our diets. Tips include prepping, soaking, substitutions, and pros and cons of dry vs canned. I love lentils and this book has several different ways of cooking them, not just lentil soups but loaves, patties, pilaf etc. I also love that the author has incorporated many other healthy ingredients like flax and coconut milk into the recipes.

By incorporating beans into other familiar dishes, this book helps to show how you can make your favorites more healthy without sacrificing taste. For instance: if you're trying to avoid GMO laden corn chips, there's a recipe for Chickpea Chips. If you'd like to satisfy a sweet tooth with more protein and less fat, there's a great recipe for brownies made with black beans. If you want to reduce your consumption of red meat, there are recipes for Italian meatballs made with cannellini beans and black bean burgers or a "meatloaf" among others.

I also like that the book is written in a friendly, easygoing and uncomplicated way that's a joy to read and easy to follow. It projects a sense of appreciation that we all have different tastes and has flexible alternatives to fit your lifestyle so you can prepare the recipes your way or follow it verbatim. There are quick conversions in the back as well, just before the index.

I'd like to thank the author for putting together such a well thought out book and my friend for gifting it to me. I'm sure I'll get a lot of use. I highly recommend it.
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Format: Paperback Verified Purchase
This little gem of a vegan cookbook is written by a non-vegan professional pastry chef who loves many vegan dishes from around the world that taste good, have rich and robust flavors, and are nourishing and filling. Kinser begins with a helpful essay on the pros & cons of dry versus canned beans, and then fills the book with real peasant plant-based recipes that she has often tweaked to provide nutritional balance, especially complete protein and plenty of it. I have made only two of the dishes - African Peanut Soup and the Lentil Loaf, the first terrific and the second very tasty - but in reading so many others the relatively simple cooking and the end results can be imagined and tasted. Peasants throughout the world succeed in their diets by finding and blending sharp flavors from easy-to-find foods that work well with each other and are simple to combine and this book puts so many of them in one place. (Caveat: it helps to be near an ethnic Indian grocery.)

I like vegan food that looks and tastes like what it is - not tofu or seitan masquerading as the-chicken-or-steak-that-you-miss so much - and this book provides this (although both tofu and seitan are used in a few recipes). As my dinner guest remarked of the Lentil Loaf, served as suggested with mashed potatoes and collard greens, "This is real food!" as are the rest of the recipes.

The book is a low-budget production and disappointingly has no pictures but it is so much more rewarding that the tonier vegan cookbooks with contrived combinations that it still deserves five stars.
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Format: Paperback Verified Purchase
I often get the urge to eat vegan, feels like a healthier lifestyle and I always feel great when I stick to it more often. I've already tried the black bean and sweet potato queso-less dillas and it was absolutely delightful!
However I strongly recommend the black bean brownies, they tasted better than any of the regular brownies I've ever eaten. This is a great book for vegans and non-vegans alike!
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I received my book yesterday and couldn't wait to try it! Today I made the very first recipe, African Peanut Soup with vegan sour cream. I always follow a recipe word for word the first time I make it, that way I can alter it later if I need to. This soup was wonderful just as is, and I won't be making any changes in the future. Can't wait to try more recipes!
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Format: Paperback
I recently found out that I'm allergic to dairy so I've been trying to watch what I eat. Plus, I'm always looking for new vegetarian dishes to mix up meals during the week. This book has a little bit of something for everyone.

I usually find that vegetarian books consists of easy recipes like black bean soup, vegetarian chili and deserts. Which, this one does have, however it also has so much more. I was never expecting a recipe on how to make my own almond milk, or how to make dairy free sour cream.

First I tried the black bean & sweet potato queso-less-dilla with tofu sour cream and really enjoyed it. I will admit that I was missing the cheese in it, but the sweet potato does add a density and slight creaminess to it that imitates cheese pretty well. The tofu sour cream, although a little funky tasting by itself, was awesome when mixed with homemade salsa. I didn't really notice that it wasn't real sour cream.

The next recipe I tried was the Italian "meat" balls. The meatballs smelled and tasted really good in all their white bean glory. You mix a lot of ingredients into the white beans like you would a real meatball. Now, they definitely didn't taste like meatballs but they did have a lot of great flavor and in the end were delicious with the pasta. My one and only complaint was that my meatballs fell apart and were pretty mushy even though I left them in the oven another 15 minutes. They just didn't hold up like they should've.

The last recipe I tried, and by far my favorite, was the lentil loaf. I grew up on my grandpa's meatloaf. So this was the true test for me. I will admit I was pretty skeptical about the recipe. It seemed legit with all the ingredients put in.
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